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!

Hogfish with Orange Cauliflower "Cous-Cous", Rock Shrimp and Cilantro Butter

I found some fresh hogfish (a rare find) at the local supermarket and got inspired. Hogfish are reef fish that only eat shellfish so they have a distinct rich flavor. This is also why I added the rock shrimp to the dish. The cauliflower cous-cous is simply the florets of cauliflower lightly pulsed in a food processor. Once pulsed the florets breakdown and look just like cous-cous. This dish takes 30 minutes, costs $15 and feeds one.

Pan Seared Hogfish
1 filet of fresh Hogfish
1 teaspoon olive oil
1 teaspoon butter
salt and pepper

Preheat the oven to 350. Start a medium pan on high heat. Add butter and olive oil. Once very hot place fish skin side sown in the pan and let cook 4 minutes. Turn over and place the whole pan in the oven for 8 minutes.

Orange Cauliflower Cous-Cous
1 head orange cauliflower (you can use white also)
1 ear bi-color corn
1/4 red onion
2 cups of water
salt and pepper

Remove the stems from the florets of the cauliflower so you have mainly all florets. Place the florets into a food processor and pulse lightly until the mixture is broken down and looks like cous-cous. Remove the corn from the cob and finely dice the red onion. Place water, cauliflower, corn and red onions in a medium sauce pan. Add salt and pepper and turn up the heat to medium high. Bring to a boil and then turn to simmer and let cook for 5 minutes or until tender but still firm. Drain, season again and serve.

Cilantro Butter Poached Rock Shrimp
4 tablespoons butter
1 tablespoon olive oil
2 tablespoons white wine
1/4 lb fresh rock shrimp
2 tablespoons fresh cilantro chopped
salt and pepper

Add butter, oil and wine to a small sauce pan and turn to medium low. Once warmed add shrimp and cilantro with salt & pepper. Let cook for 8 to 10 minutes. Remove and serve.

The hogfish was tender with a distinct meaty flavor. The rock shrimp were soft and buttery and the poaching liquid was used as the sauce. The cauliflower added some earthyness and the corn a touch of sweetness. All in all and great and delicious dish. Buon Apetito!!