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Hi, I'm Tim Love, and every year I try to make it up to Chicago for a Cubs game. That Wrigley Field is unbelievable. And being a baseball fan from Texas, I appreciate the history of this place. And when I book my flight to Chicago, man, my mouth just starts watering for those hotdogs. It's unbelievable. However, after the game, always make a reservation at my good friend [UNKNOWN], probably some of the Midwest's best cooking. But his Tri-Tip Tar-Tar is at the top of the list. But if you can't make it to Chicago, you don't have to compromise, cuz I've got an easy to make recipe. For Tri Tip Tar-Tar right here. Tri Tip Tar-Tar can be a little bit intimidating. Because most people get a little bit nervous about Tar-Tar. This one's real simple. Look at these simple ingredients I got. I got some ground Tri Tip here that you can cut by hand or you can run it through your grinder at home. And it's a great cut. It's very inexpensive. It's got a lot of marbling and flavor. Through it. Then we've got a quarter cup of just regular old household mayonnaise, we've got a quarter cup of capers here, a half a Serrano chili for a little bit of heat because that's the way I like to roll. Half a lemon that we are going to use the juice out of, and then at the end we're going to top it off with these [INAUDIBLE] little quail eggs to give it a lot of flavor. Let me show you how easy it is to make this tartar. I've got my pound of meat here that I already Messed up. Add in the mayonnaise. Keep the brine in the capers, it just adds a little bit of vinegar-ness to your tar-tar here. It's rare that I make anything that doesn't have a chili in it. And then, of course, we're gonna squeeze a little bit of lemon juice in here. Make sure you kinda hold your hand tight like this to catch any seeds that might come outta your lemon. And we're going to mix this up so that all of the mayonnaise is incorporated into the meat. Along with the lemon juice. We're going to add in some salt and pepper. I like to use fresh ground pepper. Add a little bit of olive oil. Just to keep it nice and loose for when serve it. My mouth's watering already. Now once we get that incorporated, we'll serve it right up here on this dish with some cracker. Make yourself just a little bit indention just like that. Top it off with these beautiful quail eggs. Look at that. I can't let that go without me trying a little bit of it. So mix up the quail eggs right into it. It gives the meat a little bit more body. You know what I mean? Scoop some up here. I actually use unsalted crackers cuz you got plenty of flavor in the meat. And remember, when it comes to your favorite food and places to travel, always bring Pepcid Complete so you never have to compromise. [MUSIC]
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