Sunday, March 3, 2013

Another way to look at "Surf and Turf"

Posted By on Sun, Mar 3, 2013 at 8:00 AM

Inspired by a recent episode of "Top Chef," I decided to come up with a new twist on surf and turf. Something from the land and something from the sea can mean more than steak and lobster...

Low and slow meets fresh and fast with my slow braised Asian inspired pork belly and fresh Ahi Tuna skewers.

Pork belly is braised for three hours in soy, ginger, sake, star anise and 5 spice. Tuna is crusted with sesame seed and quickly seared rare. Serve on skewers as an elegant hors d' oeuvre, or with some buckwheat noodles as a main course.


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