By Jay Kos
Surf and turf is one of the items on menus that I’ve always found questionable. I’ve always found such large portions of food served at restaurants distasteful, especially when they are two completely opposite varieties of food. The thought of a large T-bone steak served with shrimp just seems so unappealing. I do, however, think that a small tasting of different foods can be interesting and now that I have my new toy salt block, I needed an excuse to try it out.
An excuse for two reasons: first, I was curious about how the different foods would take to cooking on salt and second, because I wanted to assemble beef with scallops and see if it worked! But beware: the block took a half hour to heat up and an hour or so to cool down.
“The Meadow” on Hudson in NYC sells salts from all over the world for cooking and for finishing. They also sell these fantastic blocks of salt that you cook directly on the stove top with. They carry an extensive variety of natural sea salts and even have some infused with black truffle and plum. The salts come from India, France, the UK, as well as many other countries and all have totally distinct tastes and are made for different purposes. Salt is a key ingredient for chefs around the world and a wonderful flavor addition to any food, even chocolate!
Today’s dish is a paper-thin sliced filet mignon served with fried red onions, french fries from a cast iron pot, and seared scallops.
For more culinary adventures, visit http://www.JayKosBlog.com.