...I made a tuna tartare, mincing fresh raw tuna with soy sauce, salt, pepper, scallions, fish sauce, and ginger. I chilled the tartare while skillet-grilling an Angus tenderloin steak and making a hollandaise sauce incorporating wasabi paste and a little bit of mustard. After the steak was done and sat for a few minutes, I topped it with the chilled tartare, topped that with a sunny side up egg yolk, and spooned the wasabi hollandaise on top.... [Full post]

...Which is why, despite all the fanciful ways I like to recreate/reconstruct/update dishes, I always remember to practice with the basics. And meals rarely come more "basic" than spaghetti and tomato sauce (the meatball is a whole other "basic" conceit, as I implore new cooks to just master a decent sauce before they attempt a passable meatball!).... [cont.]