Episode 1 : Waiter's Race
In the world of food and wine, waiters are the true unsung heroes. Working the front lines between picky diners and prima donna chefs, they are the foot soldiers of fine dining. This week Bob will be embedded, embattled and run off his feet at a busy brasserie in New York City. Once he's trained in the classic French style Bob will compete against the city's finest in the annual New York City Waiter's race held, appropriately, on French national holiday Bastille Day. His challenge is to run three blocks and back carrying two wine glasses and a carafe of water on a tippy tray, without spilling a drop. His reward is to prove that he can take the heat, in and out of the kitchen.
Recipe:
Anthony Bourdain’s Steak Tartare
Yield: 6
Recipe Courtesy Anthony Bourdain, Anthony Bourdain’s Les Halles Cookbook
“Les Halles, the restaurant, was pretty much created to serve this dish. The key to a successful steak tartare is fresh beef, freshly hand-chopped at the very last minute and mixed tableside. A home meat grinder with a fairly wide mesh blade is nice to have, but you can and should use a very sharp knife and simply chop and chop and chop until fine. The texture will be superior. And do not dare use a food processor on this dish – you?ll utterly destroy it.”
- Ingredients:
- 2 egg yolks
- 2 tbsp Dijon mustard (28 g)
- 4 anchovy filets, finely chopped
- 2 tsp ketchup (10 g)
- 1 tsp Worcestershire sauce (5 g)
- Tabasco sauce, to taste
- Freshly ground black pepper
- 1/4 cup salad (i.e., corn or soy) oil (56 ml)
- 1 oz Cognac (28 ml)
- 1 small onion, freshly and finely chopped
- 2 oz capers, rinsed (56 g)
- 2 oz cornichons, finely chopped (56 g)
- 4 sprigs of flat parsley, finely chopped
- 1 1/4 lb. fresh sirloin, finely chopped (560 g)
- French fries, optional
- 4 slices fine quality white bread, toasted, quartered, for toast points
Directions:
Place the egg yolks in a large stainless-steel bowl and add the mustard and anchovies. Mix well, then add the ketchup, Worcestershire sauce, Tabasco, and pepper and mix well again. Slowly whisk in the oil, then add the Cognac and mix again. Fold in the onion, capers, cornichons, and parsley.
Add the chopped meat to the bowl and mix well using a spoon or your hands. Divide the meat evenly among the six chilled dinner plates and, using a ring mold or spatula, form it into disks on the plates. Serve immediately with French fries and toasted bread points.