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Thread: Twenty-fifth surf and turf dinner

  1. #1
    Join Date
    Dec 2010
    Posts
    15,733

    Default Twenty-fifth surf and turf dinner

    Since the Chinese flu ruined our long awaited trip to Italy and Greece we decided to grill and sear at home and try again next in the States. (American First ).


    For her
    Seared seasoned asparagus in a chicken broth Parmesan cheese with garlic
    Grilled lobster tail
    Pan Seared Filet mignon (rare) with a red wine mushroom sauce.
    Steamed Snow crab legs

    For me
    Pan seared mahi-mahi
    Lobster
    Skewed Carolina shrimp
    Grill Roasted oysters

    Sides
    Grill seasoned vegetables j(squash, green beans, carrots)
    Grilled garlic red potatoes

    2 days of left overs even after the kids are allowed back home.


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    Last edited by Bigtimber2; 05-20-2020 at 06:27 PM.

  2. #2
    Join Date
    Aug 2011
    Location
    The Crystal Coast
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    13,638

    Default

    Damn nice


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  3. #3
    Join Date
    Sep 2012
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    2,192

    Default

    Solid. Hope ya'll make the trip when this shitake is over.

  4. #4
    Join Date
    Mar 2002
    Location
    Sullivan\'s Island
    Posts
    12,865

    Default

    Damn! That's some fine eating. Kings and Pharaohs didn't eat that well.

    I've never been to Greece but real Italian cuisine is some of the best I've ever had. Get a good tour guide to get you away from the touristy stuff and you'll want a second home there. I hope you reschedule.

  5. #5
    Join Date
    May 2014
    Location
    Charleston
    Posts
    950

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    I thought you were from off, but, seeing dolphin called mahi mahi, I am now sure.

  6. #6
    Join Date
    Nov 2001
    Location
    Columbia, SC
    Posts
    47,892

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    you're allowed to call it mahi if you have a spread like that.

    Good eats!
    Ugh. Stupid people piss me off.

  7. #7
    Join Date
    Dec 2010
    Posts
    15,733

    Default

    Thanks.

    I never really that about the lingo. I always thought in terms of fishing as spottails and dolphin but when cooked mahi and redfish, I guess due to most of my seafood fish coming from menus.

    I was hoping to catch dolphin/mahi and a dusky grouper from the Mediterranean. But the Publix mahi was great.


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  8. #8
    Join Date
    Sep 2009
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    Banks of the Wateree
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    if you need help with the art of plating just send a pm, we just had our 19th.. she got flowers and a to go plate of pad thai

  9. #9
    Join Date
    Dec 2010
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    Thanks but I am still working on grill marks and smoke rings. It will be awhile before I advance to plating. I have friend that is a chef in Charlotte, he makes plating sketches seems a bit much or me.


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  10. #10
    Join Date
    Sep 2009
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    Banks of the Wateree
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    I just wing it... but I only cook for family and a few friends

  11. #11
    Join Date
    Sep 2009
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    Banks of the Wateree
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    I've got one younger kid left.. she doesnt seem to care, enjoy a helping though.. we made dinner together last night

    20200520_195155.jpg

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