MENU: Sophisticated Surf and Turf
Day 1
Halibut Osso Bucco
Grilled Corn Cakes
Day 2
London Broil with Ale Au Jus with Roasted Onions
Day 3
Halibut "Lobster" Roll
Meal #1
Halibut Osso Bucco
- Season halibut with salt and pepper and cook in hot Dutch oven.
- Remove cooked halibut from pan and add chopped carrots, chopped onions, chopped celery and minced garlic.
- Add halibut back to pan with white wine or vermouth, bay leaves and chicken broth and simmer.
- Remove halibut from the pan and stir in chopped parsley.
- Serve half of the halibut with the corn cake and reserve the rest for Meal #3 Halibut "Lobster" Roll.
Grilled Corn Cakes
- In a large bowl combine the flour, sugar, stone ground yellow cornmeal, baking powder and salt and mix well with a fork and make a well in center.
- In a small bowl, whisk together the milk, honey, canola oil and 1 large egg or 2 large egg whites.
- Pour wet mixture into dry ingredients and mix well until blended.
- Pour onto hot griddle and cook.
- Serve with halibut and enjoy!
Meal #2
Halibut "Lobster" Roll
- In a large bowl combine the reserved halibut, mayonnaise, tarragon and Dijon mustard. Turn fish to coat.
- Fold in chopped celery, chopped scallions, chopped pimento, dash of hot sauce and season to taste with salt and pepper.
- Serve on hot dog buns with lettuce and Green Goddess Slaw.
Meal #3
London Broil with Ale Au Jus with Roasted Onions
- Cook quinoa according to package directions.
- Season both sides of the London Broil or flank steak with salt, pepper, and Mesquite seasoning.
- Add steak to hot pan and sear.
- Cut 4 onions from the top almost to the bottom (without cutting all the way through), making 8 equal wedges.
- Place onions on baking sheet.
- Spray with cooking spray and season with salt and pepper.
- Place into oven and bake until golden brown.
- Remove from oven and thinly slice.
- Add the sliced onions to the same pan the steak was in along with 1 (12-ounce) beer and bring to a simmer.
- Return the steak to the pan and simmer.
- Remove the steak from the pan and reduce heat to low. Let the ale simmer down while the steak rests before cutting it.
- Slice the steaks crosswise, against the grain into thin slices and plate on the quinoa.
- Pour onions and pan sauce over the steak and quinoa and serve with side dish of steamed asparagus.
