Cooking with Nick: Surf & Turf

For Chen’s birthday, Nick cooked up a delicious surf & turf dinner. I think one of the most incredible things about cooking is that some of the more “fancy” dinners are the simpler ones to make — take Steak and Lobster tail, for example: A fancy dinner in my opinion, but not super complicated. This was a feast for six. Here’s what we had:

Brussel sprouts with leeks and bacon (left burner) and Roasted potatoes with jalapeno (right burner), which was extremely spicy.

Brussel Sprouts and Spicy Potatoes

Wine for celebration: Argyle Sparkling White from Dundee Oregon, Mac Murray Ranch Pinot Noir from Sonoma CA, Ramey Cabernet Sauvignon from CA, Pra Staforte Classico (Italian White), and Gaja Ca’Marcanda Promis (Italian Red). Of course, the wines did not fail us.

Prepping three New York Strip steaks, and three Lobster tails

Look at this beauty:

Steaks seared 6 minutes on each side at medium high heat, then into oven at 350 for about 10 minutes; pulled out and wrapped in aluminum foil for about 10 minutes while lobster (with shell) goes into oven at high broil, for about ten minutes. Let cool, then pull out meat from shell. Oh, this whole time you should be clarifying your butter.

A very happy plate:


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