For most of you, thanks for stopping by, see you next week!
However, if you are willing to open your mind and palate to a new sensation; please read on.
Simple steps can, and should, be taken to reduce your chance of unfortunate bathroom excursions or death.
- Buy only from reputable purveyors.
- Handle the meat properly.
- Maintain raw meat below 40 F. Temperatures between 41 F to 135 F are ideal breeding conditions for bacteria.
- Buy organic, grass-fed meats. Spend the extra money, you get what you pay for.
- Serve on cold plates. Maintain the plates in the fridge till service. Making sure the diner experiences the flavors as crisp, refreshing and vibrant.
This is my last post in series attempting to sell you good people on giving the American Buffalo or Bison a try as a meat alternative. Look at that baby, ain't it gorgeous?!
Organic grass-fed Bison Sirloin
NOTE: The liquid to be spherified must TASTE of something. No matter how pretty it looks, it will fall flat without great taste. The aim with spherification, apart from the aesthetic look, is two fold...
- To pop in the mouth.
- To deliver an intense flavor burst.
My playful caviar is a basic but intense shiraz reduction that pairs well with steak. Again, only use a wine you'd actually drink. I use my favorite, Voyager Estate Shiraz.
- 10 oz organic grass-fed bison sirloin
- 1 tsp dill pickles - diced
- 1 tsp shallots - minced
- 1 tsp marjoram - minced
- 1 anchovies fillet - minced
- 1 tsp chipotle sauce
- 1 tsp ketchup
- Insert a glass bowl in the fridge 30 minutes before prepping.
- In the glass bowl, mix all ingredients.
- Using a rubber spatula, gently fold together the ingredients. You want a nice loose tartare, not gluey mess.
- 1/4 cup safflower oil
- 8 oz button mushrooms - scrubbed & sliced
- 3 shallots - peeled & sliced thin on the mandoline
- 1 bay leaf
- 1/2 tbs whole black peppercorns
- 1/2 tbs whole coriander seeds
- 2 tbs agave syrup
- 1/4 cup balsamic vinegar
- 350 ml - Shiraz
- 1 cup beef demi-glace
- In a saucepan, heat the safflower oil over medium heat. Add the mushrooms, shallots, bay leaf, black peppercorns & whole coriander seeds. Cook for 10 minutes.
- Add the agave, vinegar, & shiraz. Scrape up any browned bits. Simmer for 18 minutes.
- Add the beef demi-glace. Simmer for 18 minutes.
- Strain through a fine mesh strainer.
- 2 cups canola oil
- 1/2 cup shiraz reduction
- 1 tsp agar agar
- In a glass container, I like to use a vase, add the canola oil. Place in the freezer for 20 minutes. Oil must be ice cold.
- In small saucepan, bring the shiraz and agar to the boil. Boil for 3 minutes, until agar is dissolved. Remove from the heat.
- Prepare a container holding clean cold water. Prepare a plate lined with paper towel.
- Remove the oil from freezer.
- Using a syringe or dropper, carefully drip the shiraz mixture into the cold oil.
- Using a slotted spoon, carefully remove the shiraz caviar from the oil. Drop into the clean water to rinse off. Then onto the paper towel to dry.
That's it for now...till we exchange a few words again...Peace!