Monday, July 5, 2010

Short Rib and Scallop Surf-N-Turf

Slow-braised beef short rib with red wine reduction. Colossal scallops with carrot sauce. Sauteed zucchini and summer squash.


Wow, what can I say... Easilly the most photogenic dish I've ever made.

I was cooking from intuition with this one. Sans the fundamental braised short rib recipe which I tweaked to my liking, I was running unscripted. This dish was a study in contrast. The wintery braised short rib with a thick red wine sauce. The summery, citrusy scallop. The carrot sauce, squash, and parsley to tie it all together. Somehow I made this work and it worked really well. Everything was seasoned correctly and the portions were controlled and well balanced. This was a good lesson for me about the importance of balance as a compositional element in cooking. I must say, this was a phenomenal dish, probably in my top five meals I've cooked this year.

I'll try to post an approximation of the recipe at some point.