Surf and Turf has become an restaurant staple. However, the surf and turf's change depending where you are. I think mine is pretty unusual. Here goes!!
Grilled Grouper
Marinated Lamb Shoulder Chops with Tzatziki
Arugula, Orange and Feta Salad
Stewed Chick Peas with Tomatoes and Zucchini
Strawberries in warm caramel with salted nuts
First of all I did not prepare this all at one meal. I fixed the grouper on Saturday and the lamb on Sunday. The remaining dishes were spread out over the two days.
First, Saturday: the Grouper. I love this fish, but is is not always available. When I saw that Fresh Market had it, I could not wait to pick it up. It was unusually good looking (I have another piece in the freezer for later) The preparation is south Louisiana, with Emeril's Essence. Melted butter, garlic, Parmesan and Emeril's Essence are brushed over the grouper on a hot grill pan. Cooking time is roughly 15 minutes. At the last minute sprinkle with fresh herbs, tarragon, thyme, and basil.
Next is Sunday. The lamb chop is marinated overnight in lemon, oregano, dill, garlic, red pepper flakes, salt and EVOO. Grill for 2 - 3 minutes per side.
As good as the two entrees are, the sides are very special. Tzatziki is favorite of mine; not only on lamb, but on vegetables and in sandwiches:
English cucumber, coarsely grated, Greek yogurt, garlic, white wine vinegar, dill and mint. A pinch of Kosher salt completes the sauce. Chill overnight in the refrigerator.
The Chick pea stew is excellent. Drained chick pea are cooked with cumin, fennel, crushed red pepper tomatoes and zucchini. Definitely something to be repeated.
The salad of Arugula, baby spinach, orange segments and dressing was a great accompaniment to both the fish and the lamb. Dressing of Dijon mustard, orange juice, white wine vinegar, EVOO and salt and pepper.
I'm not big on dessert, but the strawberries looked sooo good. Dipped in warm caramel and rolled in chopped salted nuts...YUM!
The end of October I will be going to Kohler Wisconsin for the Food Wine show. Chef Anne Burrell from the Food Network will do a demonstration. The Lamb, Chick Pea Salad and Tzatziki recipes are hers. I look forward to seeing what she brings to her table. Never trust a skinny cook especially with great hair!
Have a great week and will see what I come with up next week.
Everything sounds good - as usual. Can almost smell it. Will definitely try the chick pea stew. I have a zucchini on the counter, and I am at a loss what to do with it.
ReplyDeleteThe zucchini I used was the rest of the one you gave me. Stuffed the one half with ground turkey, rice and tomato sauce. The stew is relly good and so simple.
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