Chefs bring surf-and-turf up to date

Seafood and turf make an interesting appearance. From lobsters to mussels to scallops and more. They’re combined with delicacies that range from pork belly to salami, duck and chorizo to create mouthwatering recipes. In various cities: Inns, diners, hole-in-the wall cafes, restaurants and different locales from San Diego to Washington, you name it, all kinds of chefs put forth savory items to tempt the appetite. In a few cases, if one isn’t a local, one can forget about knowing where the secret menus are located. In that instance, customers lose out on some very tasty selections for their gourmet pleasure.

Key Takeaways:

• At The Duck Inn, where he has been executive chef since March, Delee makes surf and turf even more decadent by pairing rich pork belly with delicate and sweet scallops.
• The meat-and-seafood-laden mussels were inspired by Carroll’s desire to do a simple classic French mussels dish without adding cream, crème fraiche or more butter.
• The surf-and-turf on a stick is made with octopus, chorizo, olives, garlic and chilis, and is dramatically served upright on a block with the octopus tentacles curled skyward

“The popularity of surf-and-turf peaked decades ago, but the decadent pairing of filet mignon and lobster tail still remains on many restaurant menus. These days, chefs are creating fresh takes on the perfect marriage of meat and seafood.”

Read more: http://www.restaurant-hospitality.com/food-trends/chefs-bring-surf-and-turf-date