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Switchblade (automatic) knives can be shipped to civilian and armed forces supply or procurement officers and employees of the federal government ordering or procuring or purchasing such knives in connection with activities of the Federal government; to supply or procurement officers in the National Guard, the Air National Guard or militia of the state or territory of the District of Columbia ordering, procuring or purchasing such knives in connections with the activities of such organizations; to supply or procurement officers or employees of the municipal government of the District of Columbia or the government of any state or territory of any county, city or other political subdivision of a state or territory ordering, procuring or purchasing such knives in connection with the activities of such government.
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- 1800 SW Teton Avenue
- Tualatin, OR 97062
- Phone: 503-682-1966
- Toll Free: 800-325-2891
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- kaiusa.com
Beef Tartare
By Andrew Zimmern
Ingredients:
- 1 quart oil
- 1 large leek
- 2 tablespoons Worcestershire sauce, or more to taste
- 1 serrano chile, thinly sliced
- 4 tablespoons well minced oven roasted tomatoes
- 5 tablespoons minced shallots
- Zest of 1 lemon
- 3 tablespoons capers, rinsed and dried
- 3 tablespoons minced parsley
- 1 pound hand chopped beef top round, tenderloin or top sirloin
- Handful of celery leaves
- Olive oil, for seasoning
- Lemon juice, for seasoning
- Salt
- 2 egg yolks
- Toast points, for serving (optional)
To make the crispy leek garnish:
- Place the oil in a small pot over medium low heat.
- Julienne the leek and add to the oil.
- Stir and cook until leeks are soft and beginning to take on some color.
- Raise heat and when browned (this will happen quickly so be ready) reserve to a paper towel.
To make the Beef Tartare:
- In a large mixing bowl, combine the Worcestershire, serrano chile, roasted tomato, shallot, lemon zest, capers and parsley. Mix well.
- Mince the beef by hand. It’s much easier to work with if you keep it refrigerated until the last second, the colder meat is easier to chop.
- Add to the mixing bowl, season with salt and stir to evenly combine.
- Refrigerate until ready to plate.
- In a small bowl, add the celery leaves and season with a drizzle of olive oil, lemon juice and salt.
- Portion the tartar on 2 plates.
- Place an egg yolk on top of each portion, garnish with the celery leave salad and crispy leeks. Pass some toast points at the table.