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New spin on an old classic

post #1 of 9
Thread Starter 

Hi All,

 

Tried searching for this on here but so far have not found yet, so I'll just start a new thread.

 

We have been experimenting for a while now with a new take on an old time classic: Surf & Turf

What we want to do is something along the lines of Fly and Turf or Air & Land....you get the idea: poultry and meat

 

Now...I wanted to see with all of you in regards to some inspirations / ideas on this.

 

We have so far done:

 

Bacon wrapped chicken breast

Cornish Game hen stuffed with Wagyu Beef

Turkey / Bacon Beef Roulades

Beef stuffed Chicken Wings

Several different salads and soups

And a few other things that go in that direction

 

Would love to hear from you...anything that you would think would work?

 

Thanks a lot in advance for any ideas

 

Cheers

 

Pat

post #2 of 9

The barding and larding techniques of the past certainly have room for more exploration. 

 

Many forcemeats present themselves as an option as a stuffing or a coating. 

 

Dealing with the different doneness levels of the leaner cuts of pork or beef and fowl presents some difficulties. I'm tempted to build a braided skewer of chicken, pork beef, but which cuts to choose so they all finish at the same time eludes me. Maybe an aspic of the meats cooked separately and combine into a pate/terrine and bound in an appropriate aspic. A confit of duck legs and brisket perhaps?

 

Or a bilayered turkey pastrami and beef pastrami sandwich 

 

So maybe a soup. Hot and Sour style soups come to mind, or the thai Chicken coconut soups could take on a mix of beef and chicken  too to my palate. I think you could probably pull off a hybrid pho as well. 

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #3 of 9

Earth, Wind and Fire! Probably trademarked though.

post #4 of 9
Thread Starter 

Thanks for the inspirations

 

After some serious time in the kitchen last night (with three chefs all poking about) we actually came up with a new twist:

 

Sliced open a chicken breast, filled it with a pre-sautéed filling of finely minced pork, re-sealed it (and yes, we actually stitched it shut. Sure some surgeons might argue with our techniques on that) and then first braised it shortly and then seared it in the pan.

The sauce for this was done with beef stock and red wine reduction

 

I have to say, as strange as it sounds, it actually worked. However - make sure you remove those threads of stitching before serving it :)

 

I'll keep you all updated on further developments.

 

@mtullius

 

Actually looking at: Earth, Fire, Water right now with a protein from all three "elements".

Our Chinese Chef however has his reservations as he said that in Chinese the three words would not sound appetizing for a dish (my idea was to just use the French words for the three elements and call it Haute Cuisine) - let's see what comes out :)

post #5 of 9

First thing coming to my mind is quail. Pairs excellently with a good bacon or pancetta. Some fruit (grapes, dates, apricots) to round up the flavour.

post #6 of 9
Quote:
Originally Posted by Iridium12 View Post

Thanks for the inspirations

After some serious time in the kitchen last night (with three chefs all poking about) we actually came up with a new twist:

Sliced open a chicken breast, filled it with a pre-sautéed filling of finely minced pork, re-sealed it (and yes, we actually stitched it shut. Sure some surgeons might argue with our techniques on that) and then first braised it shortly and then seared it in the pan.
The sauce for this was done with beef stock and red wine reduction

I have to say, as strange as it sounds, it actually worked. However - make sure you remove those threads of stitching before serving it smile.gif

I'll keep you all updated on further developments.

@mtullius

Actually looking at: Earth, Fire, Water right now with a protein from all three "elements".
Our Chinese Chef however has his reservations as he said that in Chinese the three words would not sound appetizing for a dish (my idea was to just use the French words for the three elements and call it Haute Cuisine) - let's see what comes out smile.gif
If you don't mind revealing more, was the pork smoked?
post #7 of 9
Thread Starter 

@ GeneMachine

Very interesting combination indeed - will have to give that a try

 

@ Pepper Grind

It was indeed - light smoked pork (years ago we invested in our own little smoker to ensure, that we can get some unique flavors.). The pork was smoked with some cedar wood and sprinkles of Jasmine tea to make it slightly floral.

post #8 of 9
Quote:
Originally Posted by Iridium12 View Post

@ GeneMachine
Very interesting combination indeed - will have to give that a try

@ Pepper Grind
It was indeed - light smoked pork (years ago we invested in our own little smoker to ensure, that we can get some unique flavors.). The pork was smoked with some cedar wood and sprinkles of Jasmine tea to make it slightly floral.

That sounds incredible! Thanks for the reply. I live in a strict "no smoking" residence, or I would have invested in one years ago (;
post #9 of 9
Thread Starter 
Quote:
Originally Posted by Pepper Grind View Post


I live in a strict "no smoking" residence, or I would have invested in one years ago (;

Same here - was a bit of a challenge to get the smoker in :)

 

Especially nowadays we have some of the junior staff figuring out that some of the senior staff like to smoke next to the smoker - turning into a smokers corner :)

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