Warm Kobe Beef With Truffle Tea Food

THE CLASSIC TRUFFLE AND THE COCONUT TRUFFLE

Steps:

• For the classic truffle: Boil heavy cream and sugar. In a separate bowl add your finely chopped chocolate. Once cream has been brought up to a boil, pour it slowly over the chocolate while whisking, then add the butter. Once combined, set aside in a cool place, but not in the refrigerator.
• The coconut truffle: Same procedure as above, but add toasted coconut to the mixture.
• For dipping truffles, have some chocolate melting over a double boiler. The water should be simmering and not boiling or you will burn the chocolate. The truffles can be piped onto a sheet of parchment paper in small dollops and chilled slightly or it can be scooped out with a small teaspoon and rolled by hand, or finally use our "Me a Chocolatier kit" small hollow chocolate shells. You can dip in the melted chocolate and/or you can roll in the cocoa powder or toasted coconut.

KOBE BEEF SLIDERS

Steps:

• Start up your grill and make sure it's hot.
• In a medium-sized mixing bowl add the beef, seasonings, and shallots. Mix the meat with your hands, thoroughly incorporating the seasoning and shallots. Form the meat into small-sized patties. Put the mini-patties on the grill and cook through, giving it about 2 to 3 minutes per side. In the last 2 minutes of grilling, top each patty with a slice of cheese and allow it to start melting. When the cheese has melted, remove the patties from grill. Put the patties on the bottom half of the bun, garnish with micro greens, and lean the top half of the bun on the side of the slider, exposing the greens, for presentation purposes. Serve hot with condiments on the side.
• If giving to your dog, go with a mild cheese

BLACK-PEPPER-CRUSTED WAGYU NEW YORK STEAKS WITH BLACK TRUFFLE VINAIGRETTE

Steps:

• For vinaigrette:
• Thinly slice truffles, then dice finely. Heat 1 tablespoon oil in small skillet over medium heat. Add shallots; sauté 2 minutes. Add truffles and sauté until aromatic, about 1 minute. Place shallot mixture in small bowl.
• Boil wine in heavy small saucepan until reduced to 2 tablespoons, about 10 minutes. Add to shallot mixture. Whisk in vinegar and thyme. Gradually whisk in remaining 7 tablespoons oil. Season vinaigrette to taste with coarse salt. (Can be made 2 hours ahead. Let stand at room temperature.)
• For steaks:
• Pat steaks dry. Brush 1 tablespoon oil over both sides of steaks. Sprinkle with coarse salt and coarsely ground black pepper. Heat 1 tablespoon oil in each of 2 heavy large skillets over high heat. Add 2 steaks to each skillet and cook to desired doneness, about 2 minutes per side for rare to medium- rare (instant-read thermometer inserted into center of steaks registers 120°F to 125°F). Transfer steaks to platter; cover with foil to keep warm. Let rest 5 minutes.
• Place steaks on plates. Spoon vinaigrette over and serve.
• *Jarred black truffles from the Périgord region in southern France are available from dartagnan.com.
• **Banyuls vinegar, made from the sweet French wine of the same name, is available at specialty foods stores and by mail from Surfas (310-559-4770; surfasonline.com).