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geokills
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SURF N TURF for Valentine's Day - Ribeye Steak & Scallops, 'Taters, Asparagus + Portabella 2
#12047051 - 02/17/10 01:18 PM (13 years, 11 months ago) |
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So here we have a tasty meal that can admittedly be a little complex to time production of altogether (especially if you're the only cook!), but that features some very simple individual recipes that can be mixed and matched with other dishes as you please. I will cover the production in the order that I managed to bang it out, since I was a one man show cookin' for my sweetie who happened to be at work all afternoon, and I wanted to make sure she would come home to a relaxing and satisfying evening of good food and company. The production was not without its unexpected hurdles, but in all, came together at least as good as I'd have hoped for!
- Mashed Potatos
I started with this staple since it can sit on its own, retaining heat without losing texture while I prepared the remaining portions of this meal. To begin, you will need to procure:
1 Large Russet Potato 1 Large White or Red Potato Cream (Half & Half and/or Sour Cream can substitute) Milk Butter Seasonings (Salt & Pepper definitely, chili pepper & Parmesan cheese optional)
To note, you should always choose what you like. The Russet potatoes are high in starch, which can make for a light 'n fluffy mashed potato mix, compared with low-starch potatoes that can end up much smoother and flat. It's all about personal preference, I took a page from both camps and arrived at a happy medium by combining a Russet with a White.
You may opt to peel or simply wash these guys, chop into ~1" cubes and boil for about 10 - 20 minutes, or until you can easily pierce a cube with your knife or fork without feeling too much resistance.
Drain potatoes and return to the hot pan on low heat for a minute or two to continue burning off excess moisture. Mash slightly and begin to add (measurements are only recommendations, always season to taste!):
2 Tbsp Butter 1 Tbsp Cream 1 Tbsp Milk Salt & Pepper to taste (I also added Aleppo pepper, a mild Turkish chili pepper)
Continue mashing to desired consistency, and feel free to use a hand-mixer if you want to whip your 'taters up really nice and fluffy. You can lid the pot at this point and it should stay pretty warm for at least 30 to 45 minutes.
- Paper-Bag Lemon Steamed Asparagus
Pre-heat your oven to 350°F and arrange the following ingredients:
1 Medium-size Brown Paper Bag 1 Bunch Asparagus 1 Lemon Olive Oil Bay Leaf Salt & Pepper
Start by taking one of the asparagus stalks and bending it from both ends until it snaps. Then line the top of the snapped asparagus with the tips of the other stalks, and cut the bases at the same level where the first one snapped. This is not necessary, but it will result in selecting the most tender portion of the upper stalk while discarding the woody ends.
Now, take your olive oil and rub a thin coat all over the paper bag you're going to use (this will prevent it from catching fire in the oven). After you've got the bag greased up, drizzle a little of the oil on the asparagus stalks, add some salt & pepper, and place in the bag.
Cut half of your lemon into paper thin slices and layer on top of the asparagus in the bag.
Throw in a bay leaf or two and fold the top of the bag over so that its closed and place on a cookie sheet or baking dish.
Put that whole shabang into the oven and let it cook for 20 minutes. Cook too long, and your asparagus will be mushy. As such, you will want to do the prep-work for the Rib-Eye, Scallops and mushrooms before you put the asparagus into the oven!
- Portabella Mushrooms
Remove stems & brush lightly with olive oil & once again if the first application was quickly absorbed.
Sprinkle with salt and pepper and place onto a medium hot grill or pan for about 5 minutes per side.
Add some medium sliced onion rings brushed in oil, salt & pepper as well, if you wish. They will take about the same time and go very well with steak and mushrooms!
- Rib-Eye Steak
Purchase a nice thick (at least 0.75") bone in or out, Rib-Eye steak. For the purists in the house, you may just want to throw that bad boy on the grill, otherwise...
Optional Overnight Marinade for Steak
In food processor (or very finely chopped), mix: 2 cloves smashed Garlic Fresh Herbs (oregano, sage, thyme, and a li'l rosemary) Fresh cracked Black Pepper 1 Tbsp Extra Virgin Olive Oil 1 Tsp Cumin Powder
Rub that on that steak and let it chill in the fridge overnight.
Remove from the fridge 30 minutes prior to cooking & add a little Worcestershire Sauce if you like.
Fire up the grill and allow to pre-heat for at least 10 minutes. As it turned out, my grill ran out of propane right after I put the steak and mushrooms on - so I ended up cooking these in a pan on the stove, which actually allowed me to create a better sauce, but we'll get to that later...
Immediately before placing on the grill (or pan), crack some of your favorite salt & pepper over it.
For a 1" thick steak, grill or pan-fry on medium-high (closer to high) heat for about ~5 minutes each side. Remove from heat and tent in foil wrap to allow the meat to rest and finish cooking.
Because the meat should rest for a solid 10 minutes, now is the prefect time to multi-task your sauce and scallops simultaneously so that everything can finish at the same time. Also, I would recommend placing your asparagus in the oven just before pulling the steak off the heat!
- Sauce
The basic inspiration was a classic buerre rouge sauce. However, due to time constraints and the associated panic from my propane having gone out at the last minute, I didn't add any butter at the end and just kind of winged it.
I took the pan that I had cooked the steak in, deglazed it with some butter and finely minced onions, splashing in maybe 1/4 - 1/2 cup of the pinot noir (2007 Poppy from Monterey, California) that I was drinking after the onions were well caramelized, and reduced the mixture until thick and syrupy, then seasoning with some salt, pepper, and a small pinch of sugar.
Once this sauce is well reduced, it can burn very quickly, so keep a close eye on it and taste test it often! You really can't go wrong with deglazing a meat fond, reducing and seasoning to taste.
Forget the A1 or Bullseye and just try this out, you might be surprised... I know I was! 
- Scallops
Make sure your large sea scallops are defrosted and very dry, pat with a paper towel. Do not let scallops soak in water, but by all means rinse them clean and dry thoroughly. Season lightly with salt and pepper only immediately prior to cooking.
Coat a thick bottomed stainless steel pan with about 1/8" of fat (non-stick will not work well for producing the desired Maillard reaction aka browning). A combination of high-heat stable oil (such as grapeseed or regular olive oil) combined with some butter is a good idea. Bring the pan up to high heat until you see the fat just begin to smoke.
Carefully place your scallops into the pan, but give them a good 1 - 2 inches of breathing room all around. It is important not to overcrowd the pan as this will lower the temperature and prevent that golden browning that makes scallops so sexy! It is also important not to move the scallops once you've put them in the pan, so choose positioning wisely! If your pan is at the correct temp, you will experience some spittin' and spattering - this is OK - resist the urge to mess with it!
It should not take more than 2 minutes before you see the browning caramalization creeping up the bottom side of the scallops, at which point you should gently flip them over. Depending on size and pan temperature, you probably only need another 1 - 2 minutes to finish them off.
Pull them out of the pan while they are still squishy (they may even seem a little raw to you if you are unfamiliar with cooking this meat); as they will continue to cook and if you wait until they feel firm in the pan, you will have overcooked them, creating a rubber chew toy in place of a deliciously delicate and tender scallop!
Ta-da! 

Bon appetit! 
For the scallops, I like to let them stand alone, leaving the sauce to the side to suit the individual preferences of the diner. If your rib-eye was very lightly seasoned with little or no salt prior to cooking, it would be nice to have some good salt on hand in a small dish (like a soy sauce dish) for dipping bites of the meat.
Hawaiian Black or Red salt, Himalayan Pink salt and French sea salt or smoked salts are generally preferred in most steakhouses and all impart wonderful flavor, in my opinion well worth the trouble to source for (at least) these special occasions, rather than using iodized table salt which frankly is hardly worth its salt to begin with!
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sucklesworth
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Re: Valentine's Day Dinner - Ribeye Steak & Scallops, 'Taters, Asparagus + Portabella [Re: geokills] 1
#12048486 - 02/17/10 04:40 PM (13 years, 11 months ago) |
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well done fella guy
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GetTheFuckOut
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Re: Valentine's Day Dinner - Ribeye Steak & Scallops, 'Taters, Asparagus + Portabella [Re: geokills] 1
#12050179 - 02/17/10 08:12 PM (13 years, 11 months ago) |
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very nice geo
nice presentation too
im sure your special lady loved it
its good to see you participating in the culinary forum again
-------------------- < I have logged in this once so that I can set the "last seen" feature up. let the faggots flow forth into OTD and have it. Its funny how they all grew nuts after I left. I'm not here, I'm not reading, but I urge you all to keep melting down over me. I know, I hurt alot of people, and they deserved it. epic win for me, epic fail for you. ythan, you rock dude. i feel that my time at the shroomery was very positive and enjoyable, but this site is no longer for me. im not mad or upset or disappointed, i just want no part in a pg rated faggot festival. <
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LiquidSmoke
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Re: Valentine's Day Dinner - Ribeye Steak & Scallops, 'Taters, Asparagus + Portabella [Re: geokills] 1
#12050525 - 02/17/10 09:18 PM (13 years, 11 months ago) |
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it's about time you posted on here again
nice job with the scallops
i think that's the first time i've seen you cook scallops. They're great with some simple sauteed bacon, mashed potatos, and hollendaise sauce.
-------------------- "Shmokin' weed, Shmokin' wizz, doin' coke, drinkin' beers. Drinkin' beers beers beers, rollin' fatties, smokin' blunts. Who smokes tha blunts? We smoke the blunts" - Jay and Silent Bob strike Back
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LiquidSmoke
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Re: Valentine's Day Dinner - Ribeye Steak & Scallops, 'Taters, Asparagus + Portabella [Re: geokills] 1
#12054628 - 02/18/10 02:58 PM (13 years, 11 months ago) |
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some other comments:
first of all, your selection of ingrediants has always been pretty straightforward and robust. sort of has become your signature cooking style to take singular items and cook them with minimal tampering.
you also season pretty intricately. obviously over the years you've gotten very good at getting that right grilling effect, a solid medium rare on the meat.
but for someone who cooks as versely as you do, i'm surprised you still haven't bought a food processor. The things you can do with that is endless.
I love mashed potatoes, but pureed potatoes are also amazing in a different way, rapidly incorporated with warm cream and room temperature butter, salt and pepper...
In fact, if I were you, i'd sell that meat slicer and trade it in for an industrial food processor
-------------------- "Shmokin' weed, Shmokin' wizz, doin' coke, drinkin' beers. Drinkin' beers beers beers, rollin' fatties, smokin' blunts. Who smokes tha blunts? We smoke the blunts" - Jay and Silent Bob strike Back
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geokills
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Re: Valentine's Day Dinner - Ribeye Steak & Scallops, 'Taters, Asparagus + Portabella [Re: LiquidSmoke] 1
#12056178 - 02/18/10 07:12 PM (13 years, 11 months ago) |
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Whatsa you talkin' aboot? I've had a Cuisinart Pro Plus food processor for years, albeit a tiny one. A larger one would be nice, but I have my VitaMix 5000 "super nutrition center" and even a hand-held inversion blender (ie. the "boat motor")... pretty much covers most of the bases. Heck, I even mentioned to use a food processor to combine the ingredients for the ribeye marinade in this very thread!
As for the meat slicer... worst purchase evar! 
Lesson learned, stay away from the Warring Pro home use meat slicers if you want truly paper thin slices, which these machines cannot provide. 
Anywho, it's good to be back in the saddle; though I'll tell you it takes some serious time to put together one of these posts. Life just gets busier and busier and I haven't had the time to do it even though I really love to.
Shoot, I spent four hours in the backyard this afternoon plotting the sprinkler system and diggin' up grass to install some raised beds which I'll be framing tomorrow. Getting really excited for the spring growing season!
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dstark
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Re: Valentine's Day Dinner - Ribeye Steak & Scallops, 'Taters, Asparagus + Portabella [Re: geokills] 1
#12058892 - 02/19/10 09:07 AM (13 years, 11 months ago) |
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Amazing job! Have you burnt the steak so much on purpose?
-------------------- What is a mind, if not something to be messed with? What is consciousness, if not a state to be altered? ~I Feel at Home~
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geokills
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Re: Valentine's Day Dinner - Ribeye Steak & Scallops, 'Taters, Asparagus + Portabella [Re: dstark] 1
#12060183 - 02/19/10 02:18 PM (13 years, 11 months ago) |
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Hehe, I was wondering if anyone was going to ask that. 
While the ribeye did get a pretty dark crust on it, it wasn't what I would call burnt (evidenced by the non-burnt flavor of the associated sauce that was made using the fond - or bits and pieces of the crust that had stuck to the pan). It was just very, very browned! I do not typically cook my steaks to such a dark crust, and indeed this cut was just ever so slightly more done that I'd prefer (medium versus the medium-rare that I prefer).
I attribute these unintended variations to the fact that my gas grill ran out of propane a few minutes after I threw the steak and mushrooms on it. As a result, I had to run inside and fire up a hot pan to transfer the food in order to continue cooking. In the midst of the delay, transfer and associated panic, the crust got a little darker and the meat just a little more done than I would have liked... but surely not burnt my good fellow!
PS. The final plated image I posted above exhibits lots of white space in the foreground, which due to the mechanics of my camera's exposure, made the steak and mushrooms look even darker than they really were.
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Edited by geokills (02/19/10 02:56 PM)
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GetTheFuckOut
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Re: Valentine's Day Dinner - Ribeye Steak & Scallops, 'Taters, Asparagus + Portabella [Re: geokills] 1
#12060208 - 02/19/10 02:21 PM (13 years, 11 months ago) |
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ran out of propane!?
-------------------- < I have logged in this once so that I can set the "last seen" feature up. let the faggots flow forth into OTD and have it. Its funny how they all grew nuts after I left. I'm not here, I'm not reading, but I urge you all to keep melting down over me. I know, I hurt alot of people, and they deserved it. epic win for me, epic fail for you. ythan, you rock dude. i feel that my time at the shroomery was very positive and enjoyable, but this site is no longer for me. im not mad or upset or disappointed, i just want no part in a pg rated faggot festival. <
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geokills
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Re: Valentine's Day Dinner - Ribeye Steak & Scallops, 'Taters, Asparagus + Portabella [Re: GetTheFuckOut] 1
#12060394 - 02/19/10 02:54 PM (13 years, 11 months ago) |
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I know, I know!
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sucklesworth
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Re: Valentine's Day Dinner - Ribeye Steak & Scallops, 'Taters, Asparagus + Portabella [Re: geokills] 1
#12060427 - 02/19/10 03:00 PM (13 years, 11 months ago) |
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it happens man, don't beat yerself up about it
just get more propanes
quick and easy
yes
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geokills
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Re: Valentine's Day Dinner - Ribeye Steak & Scallops, 'Taters, Asparagus + Portabella [Re: sucklesworth] 1
#12083323 - 02/23/10 01:07 PM (13 years, 11 months ago) |
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Well I think I'm in the market for a whole new grill now, let alone propane. The grates on my old one are just too worn and chipping. Don't need to be chompin' on no metal in my meat, so I'm thinkin' its about time to retire the ol' charbroil and find a larger one, to accomodate my blood thirsty meat grilling desires.
Anywho, I had some leftover scallops, so here's what I did with 'em that was totally easy and took about 15 minutes:

The base of the dish consists of a "harvest grains blend" which was predominantly Israeli style couscous mixed with a bit of orzo, baby garbanzo beans and red quinoa. That was simmered for 10 minutes in chicken stock with a tbsp of butter and some salt & pepper.
The fresh vegetable medly around the outside was made with one slice of bacon, finely chopped and rendered out in a pan with a clove or two of smashed garlic, to which I then added a handful of snow pea pods, corn, and one chopped carrot (first boiled for about 3 minutes to help soften it), seasoned with salt, pepper & aleppo chili pepper.
The scallops were cooked in the same manner as noted in the original post on this thread, and a second slice of bacon was fried and used to garnish the top, to be eaten with the scallops. We had a pre-packaged charred pineapple and jalapeno relish (sweet, smokey and a li'l spicy), that we also used for dipping.
Mmmm...
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GetTheFuckOut
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Re: Valentine's Day Dinner - Ribeye Steak & Scallops, 'Taters, Asparagus + Portabella [Re: geokills] 1
#12083396 - 02/23/10 01:23 PM (13 years, 11 months ago) |
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looks really good mang.
-------------------- < I have logged in this once so that I can set the "last seen" feature up. let the faggots flow forth into OTD and have it. Its funny how they all grew nuts after I left. I'm not here, I'm not reading, but I urge you all to keep melting down over me. I know, I hurt alot of people, and they deserved it. epic win for me, epic fail for you. ythan, you rock dude. i feel that my time at the shroomery was very positive and enjoyable, but this site is no longer for me. im not mad or upset or disappointed, i just want no part in a pg rated faggot festival. <
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geokills
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Re: Valentine's Day Dinner - Ribeye Steak & Scallops, 'Taters, Asparagus + Portabella [Re: GetTheFuckOut] 1
#12083465 - 02/23/10 01:36 PM (13 years, 11 months ago) |
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Yz... now if only I had some al pastor for lunch today I would be set!
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GetTheFuckOut
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Re: Valentine's Day Dinner - Ribeye Steak & Scallops, 'Taters, Asparagus + Portabella [Re: geokills] 1
#12083579 - 02/23/10 01:58 PM (13 years, 11 months ago) |
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you can probably make that happen. you are in LA, right? 
damn i wish i could!
i'd have to go halfway across town to get a decent taco right now.
-------------------- < I have logged in this once so that I can set the "last seen" feature up. let the faggots flow forth into OTD and have it. Its funny how they all grew nuts after I left. I'm not here, I'm not reading, but I urge you all to keep melting down over me. I know, I hurt alot of people, and they deserved it. epic win for me, epic fail for you. ythan, you rock dude. i feel that my time at the shroomery was very positive and enjoyable, but this site is no longer for me. im not mad or upset or disappointed, i just want no part in a pg rated faggot festival. <
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Chespirito
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Re: Valentine's Day Dinner - Ribeye Steak & Scallops, 'Taters, Asparagus + Portabella [Re: geokills] 1
#12086089 - 02/23/10 09:34 PM (13 years, 11 months ago) |
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The best grill:
http://www.biggreenegg.com/
Expensive but the finest available. If you're real committed you could probably make one yourself (I did) but these are damn nice. The one I made was for smoking ribs and was a result of a drunken store buying adventure where my friends and I built a smoker out of a ceramic pot for trees. Of course it only lasted one night but I blame that on a number of factors.
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Stein
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Re: Surf n Turf for Valentine's - Ribeye Steak & Scallops, 'Taters, Asparagus + Portabella [Re: geokills] 2
#12087186 - 02/24/10 03:53 AM (13 years, 11 months ago) |
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Most impressive . Damn, I need to get a new camera. I've made some really good grub lately. From turkey to lamb to eggs with spam. As soon as I get a camera I'll post my drunken gastrocities.
But Geo, pan fried 
I've always been a charcoal man so planning the grill comes with a full bag and juice. Never having to guess how much propane is left. The flavor is miles away from propane especially if you throw some apple chips in.
I haven't done scallops in years. All I can find are those nickel to quarter size frozen ones (probably vandecamps or some shit) I won't even bother with them. I'll have to start looking for some of the larger variety because my mouth is watering.
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LiquidSmoke
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Re: Valentine's Day Dinner - Ribeye Steak & Scallops, 'Taters, Asparagus + Portabella [Re: geokills] 1
#12088521 - 02/24/10 12:11 PM (13 years, 11 months ago) |
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Scallops and bacon = fuck yeah
-------------------- "Shmokin' weed, Shmokin' wizz, doin' coke, drinkin' beers. Drinkin' beers beers beers, rollin' fatties, smokin' blunts. Who smokes tha blunts? We smoke the blunts" - Jay and Silent Bob strike Back
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geokills
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Re: Surf n Turf for Valentine's - Ribeye Steak & Scallops, 'Taters, Asparagus + Portabella [Re: Stein] 1
#12090013 - 02/24/10 04:29 PM (13 years, 10 months ago) |
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Quote:
Stein said:
I've always been a charcoal man so planning the grill comes with a full bag and juice. Never having to guess how much propane is left. The flavor is miles away from propane especially if you throw some apple chips in.
"But wouldn't you rather taste the meat, not the heat?"
Seriously though, while I can definitely enjoy the (not terribly) subtle nuances of wood flavored smoke, the smoke from the meat drippings on a 'pane grill are deliciously good enough for my lazy bum.
Truth be told, I just don't feel like cleaning up them ashes all the time nor gettin' me fingies all dirty!
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ohmatic
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Re: Surf n Turf for Valentine's - Ribeye Steak & Scallops, 'Taters, Asparagus + Portabella [Re: geokills] 1
#12099978 - 02/26/10 02:59 AM (13 years, 10 months ago) |
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massive ! yumyum ! OMNOMNOMNOM
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MONOTUB tek HEATBOMB tek RIP #cultivation! ....can't associate? well FUCK U !
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