The other Sunday, HG prepared for pro football AFC and NFC playoffs by making HG’s version of steak tartare. Using a big, sharp chef’s knife and HG’s trusty Chinese cleaver, a half pound of totally lean beef tenderloin was chopped—not too coarsely, not too fine. This was mixed with plenty of minced sweet onion, anchovies, capers, Worcestershire sauce, Dijon mustard, Keen’s English Mustard, dash of ketchup, dash of tabasco. Topped with a raw egg yolk for a final mixing. HG Steak Tartare might not be approved by the steak tartare classicists in such Paris eateries as Le Stella, La Rotonde and Severo, but its robust, spicy flavor enlivens HG’s palate. Thusly, HG settled down before the TV with the meat treat, sliced ciabatta and a cold Sam Adams Ale. HG’s two favorite teams are the Denver Broncos (HG/BSK lived in Denver and environs for 26 years) and Seattle Seahawks (HG/BSK had homes in Vancouver, B.C., for more than ten years and consider Seattle Vancouver’s sister city). Broncos and Seahawks won. HG’s spirits (and stomach) were happy. Now, what should HG eat for the Super Bowl?
