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TASTE OF THE TOWN Holiday Pleasers B R O U G H T T O Y O U B Y 1 8 2 6 1826 RESTAURANT & LOUNGE’S BEEF TARTARE CORNETS WITH CELERY, HORSERADISH CREAM A ND COGNAC DIJON VIN SERVES: 4 Danny Grant Executive Chef CUISINE: CONTEMPORARY AMERICAN AMBIANCE: UPSCALE 1 8 2 6 RESTAURANT & LOUNGE 1826 COLLINS AVENUE, MIAMI BEACH 305.763.8860 1826collins.com   : @chefdannygrant FOR BEEF TARTARE 2-1/2 oz Wagyu beef 1/2 oz celery leaves, minced 1 tbsp celeriac, blanched, brunoise 1 tbsp red onion, minced 4 wonton cones FOR HORSERADISH CREAM 1 cup cream 1 oz horseradish 1/4 cup lemon peel, grated 1 tsp sugar Black pepper and sea salt to taste FOR COGNAC DIJON VIN 2-1/2 tbsp cognac 3 tbsp Dijon mustard 5 tbsp olive oil 3 tsp white wine vinegar 3 tsp ground black pepper Salt to taste To make the horseradish cream, combine cream with horseradish, lemon peel, sugar, salt and pepper. Refrigerate for 12 hours. Strain sauce and whisk until medium hard peaks form. In a separate bowl, make the Cognac Dijon Vin by mixing cognac, Dijon mustard, olive oil, vinegar, salt and pepper to create a vinaigrette emulsion. To make the beef tartare, mince meat in a fine Brunoise style. Stir in celery leaves and red onion. Combine beef tartare with vinaigrette until well mixed. With a melon baller, make 4 balls of meat. In wonton cones, place horseradish cream and top with balls of beef tartare to resemble ice cream cones. Meiomi Pinot Noir 2012, California ($21.99) A blend of three great regions and terroirs, this elegant red will wrap itself around your senses. A seduction of the tartare with its horseradish and spices, coupled with the wines’ interplay of violets, vanilla, minerals, touch of cocoa and the light acidity of the finish, will definitely leave you delighted. Nora Adler, WineAfterDark@aol.com. 48 november/december 2014 southfloridaluxuryguide.com


SFLuxury_NovDec2014
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