Steak Tar Tar
On a roll and feeling invincible after my run-in with raw pancetta, I got gutsy and went for the gold. Steak tar tar, a.k.a raw hamburger. Granted, you douse it with booze and lemon juice and a whole bunch of other stuff to make it go down easy (actually it was really delicious and I can't wait to have it again) but it's still raw beef from whatever part of the animal they make burger from.
Gabriel had been talking about making this for years but never did until last week. Could the delay have been due to my weak, "um, o.k., honey" with subsequent discussions about pathogenic bacteria and the big salmonella (or was it e-coli?) outbreak that hit Chicago when I was a kid? You wouldn't believe what they described on the evening news back then. Anyway, here in Europe I've eaten all kinds of things that most Americans would fear. You know about the pancetta but there was also the roast lamb that lay unrefrigerated over night before roasting, and the yogurt that Gabriel forgot in his office for two days then left in our fridge, which I ate without knowing where it had been. But each time I tempt fate and the gods of botulism, I win.
So here it is: The Steak Tar Tar "recipe". If you have a good butcher who will grind some whole beef for you, you shouldn't have a problem.
There's about a half a pound of meat in the center surrounded by (going clockwise starting from 8:00) freshly-ground black pepper, chopped white onion, chopped chives, chopped tomato, grainy mustard, capers, lemon wedge. Top left is (clearly)salt and top right, a shot of rum.
Mix all the condiments that you like into the beef and eat almost as if it were a spread on crunchy toast. Music to eat Steak Tar Tar by: New Zeland dance band, Salmonella Dub.