Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Surf and Turf for my wife

GrateEggspectations
GrateEggspectations Posts: 11,614
edited April 2020 in EggHead Forum
My wife has had a hard week or two. I have as well, though admittedly, to a first-world degree. We are lucky. We are healthy. I have not (yet) felt any impact on my employment, and my wife, while having experienced a major disruption (with a considerable financial toll), has been able to continue to perform her work, albeit to a lesser degree, while we await whatever happens next. We’ve had the kids at home full time, which has been challenging but has also been a great, great privilege. Appreciate every moment. 

Decided to cook something a little special for my wife. Started with sous vide filet mignon. Added to that sous vide lobster tail poached in butter. Served on a bed of pan seared asparagus and sweet/russet mashed potatoes (mashed with fried onions and garlic) and topped with bearnaise sauce. 

Like I’ve said before, I’m not too proud to admit that I’ve had many, many less than ideal cooks - horrible, even. This was not one of them. Luckily, when cooking, sometimes we are able to find our flow (“Thinking, Fast and Slow,” by Daniel Kahneman). For me, this just happened to be one of those nights. 

Be well. Take care of yourselves and of one another. 




· Share on FacebookShare on Twitter

Comments

  • pgprescott
    pgprescott Posts: 14,544
    First class as always. Better days ahead. 
    · Share on FacebookShare on Twitter
  • SciAggie
    SciAggie Posts: 6,481
    @GrateEggspectations I hope the future improves for your wife. As far as the meal - dang - it looks excellent. Great work and I’m sure it was delicious. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
    · Share on FacebookShare on Twitter
  • Photo Egg
    Photo Egg Posts: 12,137
    Amazing looking meal and treat for your wife.
    Just WOW!
    Thank you,
    Darian

    Galveston Texas
    · Share on FacebookShare on Twitter
  • otter
    otter Posts: 359
    Wow! Good job!
    Pure Michigan
    Grand Rapids, Michigan  LBGE, SBGE
    · Share on FacebookShare on Twitter
  • bubbajack
    bubbajack Posts: 1,172
    That is an awesome looking meal. Good Vibes to everyone!
    I drink cheap beer so I can afford good bourbon.

    Salisbury, NC...... XL,Lx3,Mx2,S, MM, Mini BGE, FireDisc x2. Blackstone 22", Offset smoker, weber kettle 22"


    · Share on FacebookShare on Twitter
  • dmourati
    dmourati Posts: 1,300
    Hot ****!
    Plymouth, MN
    · Share on FacebookShare on Twitter
  • StillH2OEgger
    StillH2OEgger Posts: 3,896
    That looks marvelous!
    Stillwater, MN
    · Share on FacebookShare on Twitter
  • caliking
    caliking Posts: 19,780
    Great googly moogly!! Very nicely done sir 👏🏾👏🏾👏🏾

    Could you share deets about the SV lobster? It’s been hit or miss for me. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
    · Share on FacebookShare on Twitter
  • GrateEggspectations
    GrateEggspectations Posts: 11,614
    edited April 2020
    Thanks all. 

    @caliking: The SV lobster was definitely a hit in my books. Dropped them naked into boiling water for one minute, followed by immediate submersion in an ice bath. Cut the shells away and then threw them into a Ziplock with butter and sous vided for about an hour at 127, which is where I also had the water for the steak. Very convenient to have the two proteins take a swim at the same temps, albeit for different durations. Very happy with how it all turned out. Doing the lobster this way was easy and made for very tender and not at all rubbery results. You’ll see that I tried to get a pic of the cross section of the lobster on the second to last results.
    · Share on FacebookShare on Twitter
  • johnnyp
    johnnyp Posts: 3,932
    Beautiful meal. I’m sure your wife appreciated it
    XL & MM BGE, 36" Blackstone - Newport News, VA
    · Share on FacebookShare on Twitter
  • GrateEggspectations
    GrateEggspectations Posts: 11,614
    @johnnyp: Thanks, friend. In truth, I think what she really appreciated was seeing that I had cleaned the massive mess I made in the kitchen when she got up this morning. 😊
    · Share on FacebookShare on Twitter
  • lousubcap
    lousubcap Posts: 36,814
    That is quite a banquet right there. Impressive undertaking and outcome across the board.  As always!
    Very thoughtful and I'm sure much appreciated.  
    And yes, bonus points for the clean-up  B)
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
    · Share on FacebookShare on Twitter
  • dmchicago
    dmchicago Posts: 4,519
    edited April 2020
    Insert gif of Bill Murray standing up and clapping here. 
    Philly - Kansas City - Houston - Cincinnati - Dallas - Houston - Memphis - Austin - Chicago - Austin

    Large BGE. OONI 16, TOTO Washlet S550e (Now with enhanced Motherly Hugs!)

    "If I wanted my balls washed, I'd go to the golf course!"
    Dennis - Austin,TX
    · Share on FacebookShare on Twitter
  • caliking
    caliking Posts: 19,780
    Thanks for the details @GrateEggspectations. Recipes I’ve found before are all over the place re time and temp. Bookmarked for the next time I take a crack at lobster. 

    I made lobster infused oil a long time back, and it was phenomenal. Recipe below. I added capers too, which cut the richness of the oil nicely. 

    Lobster oil. (Adapted from Tom Aikens)

     Fennel bulb  1 piece
     Shallots, chopped  2 pieces
     Garlic cloves, smashed   3 pieces
     Olive oil 700ml
     Star anise 6 pieces
     Black peppercorn 12 pieces
     Fennel seeds 1 tsp
     Tomato paste 1 TBSP
     Carrots 2 pieces
     Salt 3g
     Pepper a/n

     

    Heat 200 ml of olive oil, add in the lobster shells and sauté for 4 minutes.

    Add the carrots and cook for a further 4 minutes, then add the shallots, fennel and garlic and continue cooking for 4 minutes.

    Add the salt, the thyme and rosemary, star anise, peppercorn and fennel seeds, cook for 3 minutes and add the tomato paste.

    After 3 more minutes finally add 400 ml of olive oil. Bring to a simmer and cook for 5 minutes. off the heat add the stalks of tarragon to the oil (reserve the leave for later) and leave to cool to room temperature then chill for 12 hours. Pass the oil through a fine sieve and reserve.


    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
    · Share on FacebookShare on Twitter
  • paqman
    paqman Posts: 4,931
    😳

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
    · Share on FacebookShare on Twitter

Categories