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Nobody pens a cookbook quite like chef Richard Blais, winner of Bravo’s Top Chef All-Stars and Top Chef judge. His latest collection of recipes hails from his home kitchen, where he creates the dishes his family and friends have come to love. Read the stories behind these beloved meals, starting with this hearty carne asada steak tartare and eggs.

I’ve toyed with dozens of versions of beef tartare, a carnal, crave-worthy dish for me. Sometimes I imagine I’m a lion (my spirit animal, naturally) enjoying a fresh kill. This version of tartare, featuring jalapeños and radishes, is a tip of the sombrero to Mexico. The gently fried eggs on top of the tartare make this dish especially luscious — even worthy of a hip restaurant. In fact, I’ve sold thousands of these at Juniper and Ivy, one of my San Diego restaurants.

Note: Mexican crema is similar to crème fraiche and sour cream, although it’s a little thinner than either — plus it’s somewhat acidic and a little saltier. If you can’t find it in the market, substitute sour cream cut with a little lime juice and seasoned with salt.

Reprinted with permission from So Good