Friday, October 16, 2015

Carnage du Jour - 09 October 2015

Surf and Turf - a classic.
Yes, but even classics can use a twist now and again, right? Of course right.

So ...
How about some beautiful wild-caught salmon from Alaska and a couple gorgeous lamb chops? We've got surf and turf there for sure.

"Ah, but with what else?" I hear you ask.
How about bow-tie pasta, lightly dressed with some alfredo sauce, and green peas (my favourite colour for peas)? Oh, and a bit of chipotle bearnaise sauce to go on anything and everything?

If you said "yes" to that, then you answered wisely. This was a delicious meal.

The salmon was dusted with Old Bay and a bit of corn meal, then sautéed on the flesh side first, finishing on the skin side. That happened as the pasta and peas were finishing, as were the lamb chops which got a simple seasoning of salt and pepper, then under the broiler with some red wine in the pan beneath to stop any flare-ups and to impart a bit if extra flavour.

Oh my, everything went together like lines in a Bach chorale - as each flavour expressed itself, it created a suspension  - a space for the next flavour to fill and make itself known.

I had intended to grate a bit of orange zest over the lamb and salmon, but I forgot, and I think it was just as well that I did. That would have been fine, but there really was no need for any more notes (too many notes!) in this savoury composition.

Delicious and highly recommended.

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