Thursday, October 2, 2008

Food For Thought Thursday: G. Garvin's Surf and Turf

One of my absolutely favorite chefs in the world is G. Garvin. His food is amazing and he always keeps it "super simple". Chef Garvin has a knack for making down home meals, elegant and sophisticated. The recipe I've chosen for this week is his amazing Surf and Turf. The quickest way to your guy's heart. Enjoy!
G. Garvin

G’s Surf and Turf with Potatoes & Haricots Verts

For Steak:
2 pieces of 8 oz skirt steak cut into thirds
Blackening spice to taste
2 tablespoons olive oil

For the crab legs:
1 ½ pounds king crab legs, shortened at the joints
4 cup of water
1 whole lemon, sliced in half
2 tablespoons garlic, chopped
2 tablespoons olive oil
Salt to taste

For Fingerling Potatoes & Haricots Verts (French-cut green beans):
1 ½ pounds fingerling potatoes, peeled and blanched
Black pepper
1 pound haricots verts (French-cut green beans), blanched
1 tablespoon butter, melted
1 tablespoon garlic, chopped
1 tablespoon shallot, chopped
3 tablespoons of unsalted butter

For Steak:
1. Season the skirt steak and set aside.
2. In a large sauté pan add enough olive oil to coat pan.
3. Add skirt steak to pan and brown on both sides until desired doneness and set aside

For Crab Legs:
1. Cut crab legs at the joint and cut slits into the shell.
2. Add all ingredients to a stock pot and simmer for 12 minutes.
3. Remove and set aside until ready to serve.

For Fingerling Potatoes & Haricots Verts:
1. Bring two pots of water with a pinch of salt to a boil. Add haricots verts and boil for 3 to 5 minutes or until bright green. Remove haricots verts from pot and place in ice water. Drain and pat dry.
2. In another pot add the fingerling potatoes, removing after 5-7 minutes or until tender.
3. Add melted butter to a sauté pan and place over medium heat.
4. Next add garlic and shallots; sauté for 2 minutes. Add haricots verts and then add the blanched fingerling potatoes. Season to taste with salt and pepper.
5. Sauté until heated through. Add butter and stir until melted.
6. Arrange on plate and serve next to the blackened steak and crab legs.

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