Causa and Steak Tartare

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This month’s challenge at Creative Cooking Group is nothing more than the ever-loving meat and potatoes.

The Causa is a traditional Peruvian dish made from potatoes which is served cold adding different fillings. I decided on using white, purple and sweet potatoes as I could not find the yellow potato which is mostly used.

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My take on this wonderful and beautiful dish is adding the Steak Tartare instead of the typical chicken, tuna, shrimp, crab…endless fillings, which I have had many times.

My love for Peruvian cooking grows and grows through the years. One of my favorite is Gaston’s La Mar Cevicheria Peruana in San Francisco and now in New York.

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I hope his year my dream is to visit this beautiful country will come true…to be able to go to Gaston’s school, if only for a visit, traveling around seeing the sights, tasting their delicacies and to meet a few fellow bloggers who I follow.

The main ingredients for the potatoes are lime, vegetable oil, aji amarillo paste and salt/pepper to taste. Boil potatoes in salted water. Peel and mash while hot. Let cool and mix with ingredients.

Molding: layer potato, the tartare, then another layer of the potato and unmold. Adding garnishes like boiled eggs, avocado, olives with my addition of cilantro vinaigrette and some extra aji amarillo.

Please note that this is my take on the traditional recipe.

For the Steak Tartare I adapted from Emeril Lagasse leaving out the raw egg yolk and adding a spicier mustard. It worked well.

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Taste test: Husband approved!

CREATIVE COOKING TWO

BUEN PROVECHO!

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