Surf & Turf, Purple Cauliflower, Baby Cabbage and Bearnaise Sauce

The meal was for the Christening of  my friends new apartment at the Jersey Shore along with a celebration of my friend Derek's successful surgery.  A little shopping at Wegmans and the whole thing came together quite nicely.  This takes 2 hours to prepare, costs $70 and feeds 5 people.

Surf and Turf
2 - 2.5lb lobsters, boiled and deshelled
5 - 4 oz Filet Mignons
1 stick salted butter

Boil the lobster for about 10 minutes and let cool.  Remove all of the meat from the lobster and split the tails in halves.  Place all the meat back into a small sauce pan and top with a stick of melted butter.  Cover and heat on low on the stovetop for five minutes right before serving.
Season and then pan sear the filet mignon for 3 minutes on each side on medium high heat.  Place in a baking dish and cook in a 400 degree oven for 8 more minutes.  Let rest 10 minutes before serving.

Purple Cauliflower and Baby Cabbage
In separate pots of boiling water blanch the cauliflower florets and the baby bok choy for about 3 minutes and then plunge them into separate ice baths.  Remove and let dry.  Place florets in a baking dish with some finely diced garlic and shallots, olive oil, salt and pepper.  Roast for 20 minutes at 400 degrees.
For the bok choy just place it on a baking tray and heat in the oven 5 minutes before you serve.

Bearnaise Sauce
1/2 small shallot finely diced
1/4 cup white vinegar
1 tablespoon finely chopped parsley (tarragon is traditional but I didnt have)
3 egg yolks
1 and 1/2 sticks of butter
1/2 teaspoon hot sauce
juice from half a lemon

In a small sauce pan start shallots and vinegar on low heat.  Let cook until most of the liquid is reduced and you have about 2 teaspoons of liquid.  Remove from the heat and add the fresh herbs.  Set aside until later.  In a second small sauce pan start the butter on low heat.  Once the butter is all melted a white foam will be on top.  Use a small spoon to remove all of the white milk solids from the top.  This is know as clarifying the butter.  Remove from the heat and set aside. Now the tricky part; Create a double boiler, a small sauce pan with lightly boiling water and a metal mixing bowl on top.  Add the egg yolks to the mixing bowl and whisk vigorously for about 3 minutes or until they double in side.  Now have someone else SLOWLY pour the warm clarified butter into the eggs while you continue to whisk.  Once the butter and eggs have come together add the remaining ingredients and whisk together.  Keep the sauce in a warm place but not too hot or it will break.  Use to top basically anything.

The food, wine and company were all amazing.  Congratulations to Harout on the new spot, its going to be a great year there.  Words can't say how impressed and proud I am of my buddy Derek who gave his kidney to his mother just one week before this event.  Life is amazing everybody so enjoy it while you can! Buon Apetito!

Herb Crusted Grouper with Mango Salsa, Bok Choy and Blood Orange Beurre Blanc

I haven't made fish in a long time although it is probably my favorite protein. My wife is highly allergic so I normally don't even bring it into the house. She was away so a friend of mine, Lucas, came over and we decided to make a great lunch that included some Black Florida Grouper. This dish costs about $40 feeds 2 and takes about 1 hour.

Mango Salsa
1 ripe mango, diced
1/4 organic red onion, diced
1/8 cup total red, yellow and orange bell pepper, diced
1/4 organic white onion, diced
2 limes, juice only
1 lemon, juice only
1 teaspoon jalapeño pepper, chopped fine
1 teaspoon parsley, chopped (cilantro is normally used but the store was out)
salt and pepper to taste

Mix all the ingredients and let stand in the fridge for at least 20 minutes. Yeah

Blood Orange Beurre Blanc
1/4 bottle dry white wine (I used Pinot Grigio)
2 teaspoon white vinegar
1/2 small organic white onion, chopped
2 tablespoon of salted butter
1/2 teaspoon heavy cream
1 teaspoon blood orange juice

Start a small sauce pan or pot on low heat. Add the wine, vinegar and the onions and let it cook until almost all of the liquid is gone. About 3-4 tablespoons should be remaining. Strain out the onions and add the sauce back to the pan and turn it to super low. Whisk in the butter one tablespoon at a time. Once incorporated, add the cream and blood orange and mix well. Serve within 15 minutes.

Herb Crusted Grouper
1 teaspoon fresh dill, chopped
1 teaspoon fresh parsley, chopped
1 teaspoon fresh marjoram, chopped
1 teaspoon fresh globe basil, chopped
salt and pepper
2 - 8oz pieces of fresh Florida Black Grouper
1 teaspoon olive oil
1 tablespoon butter

Preheat the oven to 350 degrees. Start a medium sautee pan on medium high and add the butter and oil. Roll the fish in the chopped herbs and season with salt and pepper. Once the pan is very hot add the fish and let it cook for 3 minutes on each side or until its gets a nice brown sear on each side. Remove the fish from the pan and place it on a baking rack on a foil lined baking sheet. Place it in the oven and let it cook for 12 minutes. It should be flaky and tender. Thats it.

Sauteed Baby Bok Choy
3 cloves of garlic, chopped
1/4 organic white onion, chopped
1 teaspoon of olive oil
1 tablespoon of butter
2 heads of baby bok choy, bottoms removed

Start a medium sautee pan on medium low heat and add the butter, oil, onions and garlic to the pan. Let that cook until the onions and garlic begin to get color. Add the bok choy and cover for 3 minutes. Uncover and let cook for about 2 more minutes or until tender. Season with salt and pepper.


So I laid down the bok choy, placed the grouper on top and then topped the fish with the mango salsa. I then spread the beurre blanc around the plate to bring the whole dish together. I have to thank Lucas for buying the food and keeping me company. I love how the dish turned out as grouper is one my favorite fishes. Enjoy!