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Chefs' Choice: Surf or Turf Slide Show

Chefs' Choice: Surf or Turf Slide Show


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Courtesy of Arthur Bovino

Chris Rom (Brooklyn Brewery)

"Steamed Clams"

Doug Quint (Big Gay Ice Cream Truck)

“Mussels with white wine and garlic. I love sopping up the broth with toasted bread.”

Jason Neroni (formerly of 10 Downing)

“Crab, particularly peekytoe, hot.”

Fernando & Jolanda Martinez(Country Boys/Martinez Taco Truck and 2009 Vendy Cup Winner)

“Anything with seafood.”

Erin McKenna (BabyCakes NYC)

“Whole fish.”

Michael White (Marea)

“Roasted squab or Italian canned tuna on whole wheat toast with tomatoes and a touch of Hellman’s mayo to make it American.”

Clams, Mussels, Crabs and Fish

Courtesy of Arthur Bovino

Chris Rom (Brooklyn Brewery)

"Steamed Clams"

Doug Quint (Big Gay Ice Cream Truck)

“Mussels with white wine and garlic. I love sopping up the broth with toasted bread.”

Jason Neroni (formerly of 10 Downing)

“Crab, particularly peekytoe, hot.”

Fernando & Jolanda Martinez(Country Boys/Martinez Taco Truck and 2009 Vendy Cup Winner)

“Anything with seafood.”

Erin McKenna (BabyCakes NYC)

“Whole fish.”

Michael White (Marea)

“Roasted squab or Italian canned tuna on whole wheat toast with tomatoes and a touch of Hellman’s mayo to make it American.”

Chicken: Done in Many Different Ways

Courtesy of Maryse Chevriere

“Big Lou” Elrose (Wildwood Barbecue)

"BBQ Chicken."

Stephane Dorian (10 Downing)

"Whole roast chicken."

Erik Osol (ilili)

“Yakitori grilled chicken skin.”

Humberto Guallpa (Sweetiepie)

Hector Tice (Black Duck)

Sushi

Courtesy of Maryse Chevriere

William Oliva (Delmonico’s Restaurant): "Sushi from Blue Ribbon".

Paul Liebrandt (Corton): "A good piece of sashimi from Yasuda or Bar Masa".

Cesare Casella (Salumeria Rosi): “It changes depending on my mood. But I like to go out for sushi about three times a week.”

Michael Gabriel (The Sea Grill): "Particularly from my own restaurant or Nobu."

Charles Phan (The Slanted Door)

Ludovic Augendre (Mad Mac)

Michael Bao Huynh (Bar Bao)

Tadashi Ono (Matsuri)

Juan Branez (Rock Center Café)

Sausage

Courtesy of Maryse Chevriere

Octupus

Courtesy of Maryse Chevriere

Julian Medina (Toloache and Yerba Buena)

“Octopus, I love it grilled, when it's nice and charred, and with lemon and olive oil.”

Paul Di Bari (Bar Stuzzichini)

“Octopus at Casa Mono"

Michael Cressotti (Sushi Samba)

“Octopus, served either seared a la plancha or confit.”

Christian Mir (Stone Creek Inn)

“Octopus, grilled, or any way. I always want to try different preparations.”

Govind Armstrong (Table 8)

Natalia Machado (Industria Argentina)

Pork

Courtesy of Maryse Chevriere

David Suarez (Rosa Mexicano)

“Any kind of pork”

Ming Tsai (Blue Ginger)

“Braised pork belly”

Fernando Marulanda (Victor’s Café)

“Roast Pork”

Jim Leiken (DBGB Kitchen & Bar)

Steak

Courtesy of Maryse Chevriere

Shaun Hergatt (SHO Shaun Hergatt)

“Braised short ribs”

Joachim Splichal (Patina Restaurant Group)

“A great steak”

Karen DeMasco (Locanda Verde)

“Steak Tartare. Where’s the best? Locanda Verde! Blue Ribbon has a good one too.”

Deborah Racicot(Gotham Bar & Grill)

“Steak Tartare. Les Halles has the best in the city hands-down.”

Mario Garcia (Cuba)

“Good steak, like a nice rib eye.”


Sheet Pan Surf And Turf Is Surprisingly Easy

Surf and turf is a famous food pairing that combines the best of both land and sea to create an indulgent dish that just makes you feel fancy. "Surf" can be any type of seafood you'd like, including lobster, shrimp, or crab. Meanwhile, "turf" nearly always refers to steak.

The dish became popular in the 1960s, though there is much debate over whether it was created on the East Coast or West Coast. According to Ruth's Chris Steak House, West Coasters report that the dish was first served at the restaurant on top of Seattle, Washington's Space Needle during the 1962 World's Fair. Meanwhile, East Coasters often like to claim it as their own, as it was first advertised as "surf and turf" in a 1966 edition of The Lowell Sun, a Massachusetts newspaper. The original "surf and turf" was said to be expensive filet mignon and lobster, making it innately high-class.

Regardless of origin, this is a tasty dish that gives you the best of both worlds above and below the surf. Here, chef Tara Rylie of RylieCakes shares how to make surprisingly easy surf and turf at home that'll wow your guests without taking up all of your time in the kitchen.


Sheet Pan Surf And Turf Is Surprisingly Easy

Surf and turf is a famous food pairing that combines the best of both land and sea to create an indulgent dish that just makes you feel fancy. "Surf" can be any type of seafood you'd like, including lobster, shrimp, or crab. Meanwhile, "turf" nearly always refers to steak.

The dish became popular in the 1960s, though there is much debate over whether it was created on the East Coast or West Coast. According to Ruth's Chris Steak House, West Coasters report that the dish was first served at the restaurant on top of Seattle, Washington's Space Needle during the 1962 World's Fair. Meanwhile, East Coasters often like to claim it as their own, as it was first advertised as "surf and turf" in a 1966 edition of The Lowell Sun, a Massachusetts newspaper. The original "surf and turf" was said to be expensive filet mignon and lobster, making it innately high-class.

Regardless of origin, this is a tasty dish that gives you the best of both worlds above and below the surf. Here, chef Tara Rylie of RylieCakes shares how to make surprisingly easy surf and turf at home that'll wow your guests without taking up all of your time in the kitchen.


Sheet Pan Surf And Turf Is Surprisingly Easy

Surf and turf is a famous food pairing that combines the best of both land and sea to create an indulgent dish that just makes you feel fancy. "Surf" can be any type of seafood you'd like, including lobster, shrimp, or crab. Meanwhile, "turf" nearly always refers to steak.

The dish became popular in the 1960s, though there is much debate over whether it was created on the East Coast or West Coast. According to Ruth's Chris Steak House, West Coasters report that the dish was first served at the restaurant on top of Seattle, Washington's Space Needle during the 1962 World's Fair. Meanwhile, East Coasters often like to claim it as their own, as it was first advertised as "surf and turf" in a 1966 edition of The Lowell Sun, a Massachusetts newspaper. The original "surf and turf" was said to be expensive filet mignon and lobster, making it innately high-class.

Regardless of origin, this is a tasty dish that gives you the best of both worlds above and below the surf. Here, chef Tara Rylie of RylieCakes shares how to make surprisingly easy surf and turf at home that'll wow your guests without taking up all of your time in the kitchen.


Sheet Pan Surf And Turf Is Surprisingly Easy

Surf and turf is a famous food pairing that combines the best of both land and sea to create an indulgent dish that just makes you feel fancy. "Surf" can be any type of seafood you'd like, including lobster, shrimp, or crab. Meanwhile, "turf" nearly always refers to steak.

The dish became popular in the 1960s, though there is much debate over whether it was created on the East Coast or West Coast. According to Ruth's Chris Steak House, West Coasters report that the dish was first served at the restaurant on top of Seattle, Washington's Space Needle during the 1962 World's Fair. Meanwhile, East Coasters often like to claim it as their own, as it was first advertised as "surf and turf" in a 1966 edition of The Lowell Sun, a Massachusetts newspaper. The original "surf and turf" was said to be expensive filet mignon and lobster, making it innately high-class.

Regardless of origin, this is a tasty dish that gives you the best of both worlds above and below the surf. Here, chef Tara Rylie of RylieCakes shares how to make surprisingly easy surf and turf at home that'll wow your guests without taking up all of your time in the kitchen.


Sheet Pan Surf And Turf Is Surprisingly Easy

Surf and turf is a famous food pairing that combines the best of both land and sea to create an indulgent dish that just makes you feel fancy. "Surf" can be any type of seafood you'd like, including lobster, shrimp, or crab. Meanwhile, "turf" nearly always refers to steak.

The dish became popular in the 1960s, though there is much debate over whether it was created on the East Coast or West Coast. According to Ruth's Chris Steak House, West Coasters report that the dish was first served at the restaurant on top of Seattle, Washington's Space Needle during the 1962 World's Fair. Meanwhile, East Coasters often like to claim it as their own, as it was first advertised as "surf and turf" in a 1966 edition of The Lowell Sun, a Massachusetts newspaper. The original "surf and turf" was said to be expensive filet mignon and lobster, making it innately high-class.

Regardless of origin, this is a tasty dish that gives you the best of both worlds above and below the surf. Here, chef Tara Rylie of RylieCakes shares how to make surprisingly easy surf and turf at home that'll wow your guests without taking up all of your time in the kitchen.


Sheet Pan Surf And Turf Is Surprisingly Easy

Surf and turf is a famous food pairing that combines the best of both land and sea to create an indulgent dish that just makes you feel fancy. "Surf" can be any type of seafood you'd like, including lobster, shrimp, or crab. Meanwhile, "turf" nearly always refers to steak.

The dish became popular in the 1960s, though there is much debate over whether it was created on the East Coast or West Coast. According to Ruth's Chris Steak House, West Coasters report that the dish was first served at the restaurant on top of Seattle, Washington's Space Needle during the 1962 World's Fair. Meanwhile, East Coasters often like to claim it as their own, as it was first advertised as "surf and turf" in a 1966 edition of The Lowell Sun, a Massachusetts newspaper. The original "surf and turf" was said to be expensive filet mignon and lobster, making it innately high-class.

Regardless of origin, this is a tasty dish that gives you the best of both worlds above and below the surf. Here, chef Tara Rylie of RylieCakes shares how to make surprisingly easy surf and turf at home that'll wow your guests without taking up all of your time in the kitchen.


Sheet Pan Surf And Turf Is Surprisingly Easy

Surf and turf is a famous food pairing that combines the best of both land and sea to create an indulgent dish that just makes you feel fancy. "Surf" can be any type of seafood you'd like, including lobster, shrimp, or crab. Meanwhile, "turf" nearly always refers to steak.

The dish became popular in the 1960s, though there is much debate over whether it was created on the East Coast or West Coast. According to Ruth's Chris Steak House, West Coasters report that the dish was first served at the restaurant on top of Seattle, Washington's Space Needle during the 1962 World's Fair. Meanwhile, East Coasters often like to claim it as their own, as it was first advertised as "surf and turf" in a 1966 edition of The Lowell Sun, a Massachusetts newspaper. The original "surf and turf" was said to be expensive filet mignon and lobster, making it innately high-class.

Regardless of origin, this is a tasty dish that gives you the best of both worlds above and below the surf. Here, chef Tara Rylie of RylieCakes shares how to make surprisingly easy surf and turf at home that'll wow your guests without taking up all of your time in the kitchen.


Sheet Pan Surf And Turf Is Surprisingly Easy

Surf and turf is a famous food pairing that combines the best of both land and sea to create an indulgent dish that just makes you feel fancy. "Surf" can be any type of seafood you'd like, including lobster, shrimp, or crab. Meanwhile, "turf" nearly always refers to steak.

The dish became popular in the 1960s, though there is much debate over whether it was created on the East Coast or West Coast. According to Ruth's Chris Steak House, West Coasters report that the dish was first served at the restaurant on top of Seattle, Washington's Space Needle during the 1962 World's Fair. Meanwhile, East Coasters often like to claim it as their own, as it was first advertised as "surf and turf" in a 1966 edition of The Lowell Sun, a Massachusetts newspaper. The original "surf and turf" was said to be expensive filet mignon and lobster, making it innately high-class.

Regardless of origin, this is a tasty dish that gives you the best of both worlds above and below the surf. Here, chef Tara Rylie of RylieCakes shares how to make surprisingly easy surf and turf at home that'll wow your guests without taking up all of your time in the kitchen.


Sheet Pan Surf And Turf Is Surprisingly Easy

Surf and turf is a famous food pairing that combines the best of both land and sea to create an indulgent dish that just makes you feel fancy. "Surf" can be any type of seafood you'd like, including lobster, shrimp, or crab. Meanwhile, "turf" nearly always refers to steak.

The dish became popular in the 1960s, though there is much debate over whether it was created on the East Coast or West Coast. According to Ruth's Chris Steak House, West Coasters report that the dish was first served at the restaurant on top of Seattle, Washington's Space Needle during the 1962 World's Fair. Meanwhile, East Coasters often like to claim it as their own, as it was first advertised as "surf and turf" in a 1966 edition of The Lowell Sun, a Massachusetts newspaper. The original "surf and turf" was said to be expensive filet mignon and lobster, making it innately high-class.

Regardless of origin, this is a tasty dish that gives you the best of both worlds above and below the surf. Here, chef Tara Rylie of RylieCakes shares how to make surprisingly easy surf and turf at home that'll wow your guests without taking up all of your time in the kitchen.


Sheet Pan Surf And Turf Is Surprisingly Easy

Surf and turf is a famous food pairing that combines the best of both land and sea to create an indulgent dish that just makes you feel fancy. "Surf" can be any type of seafood you'd like, including lobster, shrimp, or crab. Meanwhile, "turf" nearly always refers to steak.

The dish became popular in the 1960s, though there is much debate over whether it was created on the East Coast or West Coast. According to Ruth's Chris Steak House, West Coasters report that the dish was first served at the restaurant on top of Seattle, Washington's Space Needle during the 1962 World's Fair. Meanwhile, East Coasters often like to claim it as their own, as it was first advertised as "surf and turf" in a 1966 edition of The Lowell Sun, a Massachusetts newspaper. The original "surf and turf" was said to be expensive filet mignon and lobster, making it innately high-class.

Regardless of origin, this is a tasty dish that gives you the best of both worlds above and below the surf. Here, chef Tara Rylie of RylieCakes shares how to make surprisingly easy surf and turf at home that'll wow your guests without taking up all of your time in the kitchen.


Watch the video: How to do Surf and Turf on the Weber


Comments:

  1. Armon

    I apologize, but in my opinion you are wrong. I can defend my position. Write to me in PM.

  2. Aodh

    Excuse, topic has mixed. It is removed

  3. Ilhicamina

    very beautiful, if only we did it

  4. Maujind

    A good option

  5. Fausto

    Your idea brilliantly

  6. Helmer

    Bravo, you were not mistaken :)

  7. Bretton

    Needless to say, only emotions. And only positive ones. Thanks! Not only was it interesting to read (although I’m not a big fan of reading, I only go to the Internet to watch videos), it’s also written like this: thoughtfully, or something. And in general, everything is cool. Good luck to the author, I hope to see more of his posts! Interesting.



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