Sophisticated Surf n' Turf Gameplan

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.

• 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.