"Al's Mustard" is a slightly sweet, very spicy condiment made by a man named Al, who also happens to be my father. If you are a close friend of me or my family you have most likely tried this mustard. And if this is the case, you are probably hooked on it. My dad makes it sporadically, which builds up the demand for it. If you're looking for some of it, I know a guy.
I made the tartar with dry-aged ribeye, my favorite cut of beef. I fine diced it and mixed it with shallots, olive oil, salt, pepper and a little bit of sweet soy sauce. I formed the tartar with a small ring mold and topped it with bread crumbs that I toasted with a morel mushroom butter.
There are various pickled vegetables and fruit on the plate; carrot, Jerusalem artichoke, jalapeno, radish, asparagus and asian pear. And the jam was made by slow-cooking red onion in red wine and a little sugar. And of course, some of Al's mustard finishes the dish.
I made the tartar with dry-aged ribeye, my favorite cut of beef. I fine diced it and mixed it with shallots, olive oil, salt, pepper and a little bit of sweet soy sauce. I formed the tartar with a small ring mold and topped it with bread crumbs that I toasted with a morel mushroom butter.
There are various pickled vegetables and fruit on the plate; carrot, Jerusalem artichoke, jalapeno, radish, asparagus and asian pear. And the jam was made by slow-cooking red onion in red wine and a little sugar. And of course, some of Al's mustard finishes the dish.