My husband is always a sweetheart, but lately he's been really doing so much for me that I decided to do something extra special for him.
decided to treat him to a surf and turf. It took me about 4 hours. Not sure if that's something I should be saying out loud, but I wanted every single component of this dish to be perfect, down to the last pea. Plus I had to clean the rack of lamb myself, not that it took that long, but I took my sweet time in the kitchen trying to do everything right, while listening to some good music. Wish I could say I was having this amazing wine while doing so, but wine and cooking for me do not mix at all.
I started with a rough idea on how I wanted to create this dish. Notes help me a lot. I'm beginning to find little food notes everywhere around the house.
On the left I seared 2 sea scallops in a garlic infused olive oil on top of a slices of beet carpaccio, with arugula tossed in a lime whole-grain mustard vinaigrette. (I forgot to take a close-up of this section)
In the middle I have a lime poached shrimp on top of a peach and corn salsa dressed in a rice wine vinaigrette.
On the right I did peppercorn encrusted double bone-in lamb chops, with potato puree with peas and carrots.
all the components together
There was a beet red wine reduction sauce that was the beautiful color of ruby that was suppose to go with the lamb, but I put it on the burner, turned around for a simple second, and well you all know how the rest goes.
Sorry to pic wh*re, but how can I not show these off here at CT