Hi all,
it's silly hot here in Sweden (yes, I realize how strange that sounds to most people, but it's true). I really wanted to cook up a nice dinner, but it could not be to 'heavy' due to the warm weather. Also, I didn't want to compromise and skip the red meat. Trust ye olde "Surf 'n Turf" to deliver!
Said and done, this was one of the easier and faster cooks I've ever done. But although each part was easy, together it formed a nice palette of flavors and experiences. It was all served with a nice Riesling (white German wine), labelled "Einz, Zwei, Dry". Anyone with even the slightest knowledge of German easily finds the play with words in that title. It's still a good wine.
So, I went to a new butcher, and they had an amazing Finnish (!) ribeye from Aberdeen Angus cattle. It "slipped" into my grocery cart. Then I bought some scallops and veggies.
The whole meal is a twist on a classic Surf 'n Turf as I didn't use lobster, but it turned out just right. The whole cook was done using just direct heat, so it was dead easy.
I fried some scallops in a cast iron pan with butter. I drizzled some salt, lemon pepper, and tarragon on top.
I fried the ribeye in the same pan (cleaned in between), flipped the steak a few times, then added salt and let it rest. Took it at 52° C (125 °F)
Here's the raw ribeye (300 grams, or 11 oz), check out that marbling:
In the meantime I did the rest of the plate:
Red and black roe on 2 table spoons of Smetana (soured heavy cream). So fresh with a little saltiness from the sea.
Quickly roasted spring carrots, drizzled with liberal amounts of oil and plenty of salt.
The steak, done, now resting
Some homemade Muhamarra (middle eastern paprika/walnut relish, the red stuff in the middle)
Cheese filled olives
All in all this was one of the better plates I've put together in a while.
Stay classy, San Diego!
And of course, the wine, from the Rheingau region:
it's silly hot here in Sweden (yes, I realize how strange that sounds to most people, but it's true). I really wanted to cook up a nice dinner, but it could not be to 'heavy' due to the warm weather. Also, I didn't want to compromise and skip the red meat. Trust ye olde "Surf 'n Turf" to deliver!
Said and done, this was one of the easier and faster cooks I've ever done. But although each part was easy, together it formed a nice palette of flavors and experiences. It was all served with a nice Riesling (white German wine), labelled "Einz, Zwei, Dry". Anyone with even the slightest knowledge of German easily finds the play with words in that title. It's still a good wine.
So, I went to a new butcher, and they had an amazing Finnish (!) ribeye from Aberdeen Angus cattle. It "slipped" into my grocery cart. Then I bought some scallops and veggies.
The whole meal is a twist on a classic Surf 'n Turf as I didn't use lobster, but it turned out just right. The whole cook was done using just direct heat, so it was dead easy.
I fried some scallops in a cast iron pan with butter. I drizzled some salt, lemon pepper, and tarragon on top.
I fried the ribeye in the same pan (cleaned in between), flipped the steak a few times, then added salt and let it rest. Took it at 52° C (125 °F)
Here's the raw ribeye (300 grams, or 11 oz), check out that marbling:
In the meantime I did the rest of the plate:
Red and black roe on 2 table spoons of Smetana (soured heavy cream). So fresh with a little saltiness from the sea.
Quickly roasted spring carrots, drizzled with liberal amounts of oil and plenty of salt.
The steak, done, now resting
Some homemade Muhamarra (middle eastern paprika/walnut relish, the red stuff in the middle)
Cheese filled olives
All in all this was one of the better plates I've put together in a while.
Stay classy, San Diego!
And of course, the wine, from the Rheingau region:
Comment