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Calculated Nutrition Benefits
Nutrition Facts
Serving Size 1 serving
Servings Per Recipe: Makes 10.
Calories from Fat 0
Calories 9
% Daily Values*
Total Fat 0g 0 %
  Saturated Fat 0g 0 %
  Polyunsaturated Fat 0g  
  Monounsaturated Fat 0g  
  Trans Fat 0g  
Cholesterol 0mg 0 %
Sodium 3mg 0 %
Potassium 6mg  
Total Carbohydrate 1g 0 %
  Dietary Fiber 0g 0 %
  Sugars 1g  
  Other Carbohydrate 0g  
Protein 0g  
Vitamin A 0 % Vitamin C 0 %
Calcium 0 % Iron 0 %
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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  • RIB EYE TACOS WITH ONION JAM AND HORSERADISH CREME FRAICHE

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RIB EYE TACOS WITH ONION JAM AND HORSERADISH CREME FRAICHE

Reference:

Bon Appétit, January 2004 Todd English Bonfire, Boston, MA

Prep:

Active time: 40 min Start to finish: 45 min

Servings:

Makes 10.

Ingredients
Horseradish crme frache
1 cup finely grated peeled fresh horseradish root (about 4 ozs)
1 8-oz container cr讨me frache or sour cream
1/4 cup white wine vinegar Coarse kosher salt
Onion jam
1 1/2 pounds red onions, very thinly sliced
2 cups dry r

Cooking Instructions
Step 1 For horseradish crme frache:
Step 2 Mix first 3 ingredients in small bowl to blend. Season to taste with kosher salt. (Can be prepared 1 day ahead. Cover and refrigerate.)
Step 3 For onion jam:
Step 4 Combine onions, wine, honey, and thyme in large skillet. Bring to boil. Reduce heat to medium-low and simmer uncovered until wine is almost absorbed, stirring occasionally, about 55 minutes. Mix in red wine vinegar. Simmer 10 minutes to blend flavors, adding water by tablespoonfuls to moisten if jam is dry and stirring often (onions will still be slightly crunchy). Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Before using, rewarm over medium heat until just warm, adding more water by tablespoonfuls if jam is dry.)
Step 5 For tacos:
Step 6 Preheat oven to 350记F. Wrap tortillas in foil, enclosing completely. Place in oven until heated through, about 15 minutes.
Step 7 Meanwhile, heat 1 tablespoon olive oil in each of 2 heavy large skillets over high heat. Add 2 steaks to each skillet and cook to desired doneness, about 3 minutes per side for medium-rare. Transfer steaks to cutting board. Thinly slice steaks crosswise. Divide steak slices among warm tortillas. Top with onion jam, then spoonful of horseradish crme frache. Garnish with cilantro sprigs.
Step 8 Market tip: Fresh horseradish root looks like a knottier cousin of the parsnip. Use a vegetable peeler to peel away the skin, then a box grater, food processor, or Microplane for grating. If the fresh root is unavailable, substitute 1/4 cup of prepared horseradish in this recipe.