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Read the transcript of this video
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 the place. And when I book my flight to Chicago, man, my mouth just starts watering for those hot dogs. It's unbelievable, however after the game always make a reservation at my good friend Gram Elliot Bowls. Probably some of the best 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 need to compromise. Because I've got an easy to make recipe Recipe for Tri Tip Tar-Tar right here. Tri Tip Tar-Tar can be a little bit intimidating, because most people get a little nervous about tar-tar. This one's real simple. Look at these simple ingredients I got. I got some ground tri tip here. You can cut it by hand or you can run it through your grinder at home. And it's a great cut, it's very inexpensive and it's got a lot of marbling and flavor. Then we got a quarter cup of just regular ol household mayonnaise, a quarter cup of capers here, a half of sriracha chili for a little heat because that's the way I like to roll. Half a lemon that we're going to use the juice out of. And then at the end we're going to top it off with these really little quail eggs right here with a lot of flavor. Let me show you how easy it is to make this tartare. I've got my pound of meat here that I've already The next step. Add in the mayonnaise. Keep the brine and the capers. It adds a little bit of vinegarness to your tart here. [UNKNOWN] never 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 hold your hand tight like this. Catch any seeds that might come out of your lemon. And we're gonna mix this up to where all the mayonnaise incorporated into the meat, along with the lemon juice. Gonna 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 we serve it. My mouth's watering already. Now once we get all that incorporated, serve it up right here on this dish with some crackers. [MUSIC] Make yourself just a little bit of an 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? Let's put some on here. Actually I use unsalted crackers cause 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.
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