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Thanks to Swiburn Surf and Turf
Doug in Eggmonton
Posts: 1,999
Brought my wife to the computer and pointed at Swiburns "food porn" and we agreed thats what for dinner.
Made up our favorite Italian salad
The raws:
Took a big 2 inch strip loin out as the turf.
and some scallops in panccetta, metaxa, vermouth and sherry vinegar sauce
Fried the panccetta for a while then added the shallot cooked until the pancetta was crisp and added the liquor and vinegar and reduced until it was syrupy:
Meanwhile got the egg up to 700 to do the first part of the TRex.
Shut the egg down to get to 400, and while it was cooling fried up the scallops.
The the steak went back on raised until it was 135 internal.
sliced thin and plated:
An excellent dinner. Thanks Swiburn!
Doug
Made up our favorite Italian salad
The raws:
Took a big 2 inch strip loin out as the turf.
and some scallops in panccetta, metaxa, vermouth and sherry vinegar sauce
Fried the panccetta for a while then added the shallot cooked until the pancetta was crisp and added the liquor and vinegar and reduced until it was syrupy:
Meanwhile got the egg up to 700 to do the first part of the TRex.
Shut the egg down to get to 400, and while it was cooling fried up the scallops.
The the steak went back on raised until it was 135 internal.
sliced thin and plated:
An excellent dinner. Thanks Swiburn!
Doug
Comments
-
Great looking meal!
-
That looks great, Doug!
Where did you get such fresh-looking tomatoes and basil in the frozen northern land?? -
Small sled dogs walk them north, thank god for the dogs. Actually welcome to the modern world, hothouse tomatoes available anywhere you are.
Did you ever try the coffee?
DOug -
Thanks Mate
DOug
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