Foodie Find

16/07/2025

16/07/2025

Little dry but turned out good.

16/07/2025

🦐🍖 Surf & Turf Platter (Serves 4–6)
🥩 Meat Selection

1. Grilled Ribeye Steak

2 boneless or bone-in ribeye steaks (12–14 oz each)

Salt, black pepper, olive oil

Optional: garlic butter for topping

2. Chicken Skewers (or Thighs)

1 lb boneless chicken thighs or breast, cut into chunks

Marinade: olive oil, paprika, garlic powder, lemon juice, salt

Skewer and grill or pan-sear until golden and cooked through

3. Chorizo or Sausages

4 spicy or smoky sausages (chorizo, Italian, or andouille)

Grill whole, slice for serving

🦞 Seafood Selection

1. Grilled Shrimp Skewers

1 lb large shrimp, peeled and deveined

Marinade: olive oil, garlic, chili flakes, lemon zest, salt

Skewer and grill ~2 minutes per side

2. Scallops or Calamari (Optional)

½ lb sea scallops or calamari rings

Pat dry, season with salt/pepper, sear in hot pan with butter (1–2 minutes per side)

3. Lobster Tails or Crab Legs (Optional Luxe Add-on)

2–4 lobster tails, halved

Brush with garlic butter and grill 4–5 min shell-side down

4. Mussels or Clams (Optional Steamed)

1 lb mussels or clams

Steam with white wine, garlic, and herbs until opened

🥣 Sauces & Dips
Sauce Best With
🧄 Garlic Herb Butter Steak, Lobster, Shrimp
🌶 Chimichurri Steak, Chicken
🍅 Spicy Tomato Salsa Shrimp, Calamari
🍋 Lemon Aioli Scallops, Chicken
🥭 Mango Salsa Shrimp, Chicken
🥗 Sides

Grilled Vegetables: Bell peppers, red onions, asparagus, zucchini

Roasted Potatoes or Wedges: Tossed in olive oil, garlic, rosemary

Rice or Couscous Salad: With herbs, lemon, and cherry tomatoes

Grilled Bread or Garlic Toast for mopping up sauces

🧂 Serving Tips

Serve on a large wooden board or cast iron tray, with meats on one side and seafood on the other.

Garnish with lemon wedges, fresh herbs, and coarse sea salt.

Provide small ramekins of each sauce for dipping.

🍷 Pairing Suggestions

Wine: Chardonnay (for seafood), Malbec or Syrah (for meat)

Beer: A crisp lager or IPA

Mocktail: Cucumber-lime mint spritz or iced hibiscus tea

16/07/2025

🦞 Ultimate Seafood Platter (Serves 4–6)

You can tailor this based on availability and style — choose between chilled (raw/boiled) or grilled (hot) presentations, or do a mix of both.
🐚 Seafood Options
🧊 Chilled Seafood Platter

Great for elegant settings or summer tables:

🦐 Boiled or Poached Shrimp (1 lb): peeled, tails on

🦀 Crab legs or claws (1 lb): pre-cooked and chilled

🦪 Fresh Oysters (6–12): shucked, served on ice

🐚 Steamed Mussels or Clams (1 lb): chilled and cleaned

🦑 Marinated Calamari Salad (optional)

🔥 Grilled or Roasted Seafood Platter

Great for BBQs or rustic presentations:

🦞 Lobster Tails (2–3): halved and grilled with garlic butter

🦐 Grilled Shrimp Skewers: marinated in lemon, garlic, olive oil

🐟 Fish Fillets or Whole Fish: like snapper, sea bass, or salmon

🐚 Grilled Scallops or Mussels in the shell

🥣 Dipping Sauces (Pick 2–3)
Sauce Best With Ingredients
🧄 Garlic Herb Butter Shrimp, lobster, crab Melted butter, garlic, parsley, lemon
🍋 Lemon Aioli Mussels, shrimp Mayo, lemon juice, garlic
🌶 Cocktail Sauce Shrimp, crab Ketchup, horseradish, lemon, hot sauce
🥭 Mango Salsa Grilled shrimp, fish Mango, lime, cilantro, chili
🌿 Chimichurri or Salsa Verde Grilled fish, scallops Parsley, garlic, olive oil, vinegar
🍞 Sides and Garnishes

Lemon wedges (essential)

Crushed ice or salt bed (for cold seafood)

Crusty bread or garlic toast

Grilled vegetables (asparagus, peppers, corn)

Pickled red onions or fennel

Microgreens or arugula for color

🍷 Serving Tips

Cold Platter: Serve over crushed ice or a bed of rock salt on a large tray. Use ramekins for sauces.

Hot Platter: Use a wooden board, cast iron tray, or grill-safe platter. Serve hot with melted butter and lemon halves.

Mix Option: Serve chilled oysters and shrimp on ice + grilled lobster, mussels, and fish on a warm tray.

🍷 Pairing Suggestions

Drinks: Champagne, Sauvignon Blanc, Albariño, or a crisp rosé

Mocktail: Cucumber-lime spritz or mint lemonade

16/07/2025

🍝 Seafood Linguine with Shrimp and Mussels (Serves 4)
🛒 Ingredients:
Seafood:

1 lb (450g) mussels, cleaned and debearded

¾ lb (350g) large shrimp, peeled and deveined (tails on or off)

Optional: ½ tsp chili flakes for heat

Pasta:

12 oz (340g) linguine

Salt for boiling water

Sauce Base:

3 tbsp olive oil

4 cloves garlic, minced

1 small shallot or ½ onion, finely chopped

½ cup (120 ml) dry white wine (e.g., Pinot Grigio or Sauvignon Blanc)

1 cup cherry tomatoes, halved (or ½ cup diced canned tomatoes)

Juice of ½ lemon

Salt and freshly ground black pepper

2 tbsp chopped parsley

1 tbsp unsalted butter (optional, for richness)

👨‍🍳 Instructions:
1. Cook the Linguine:

Boil salted water and cook linguine until al dente. Reserve ½ cup of pasta water before draining.

2. Cook the Mussels:

Heat 1 tbsp olive oil in a large sauté pan over medium heat.

Add 2 cloves garlic and sauté for 30 seconds.

Add mussels and half the white wine. Cover with a lid and steam for 4–5 minutes until mussels open.

Remove mussels (discard any that didn’t open). Strain and reserve the liquid.

3. Cook the Shrimp:

In the same pan, add 1 tbsp olive oil and sauté the shrimp with a pinch of salt and pepper.

Cook 1–2 minutes per side until pink and just cooked through.

Remove and set aside.

4. Make the Sauce:

Add remaining olive oil, shallots, and garlic to the pan. Sauté 1–2 minutes.

Add cherry tomatoes and cook until softened (about 3–4 minutes).

Deglaze with remaining white wine and the reserved mussel broth. Let it reduce by half.

Add lemon juice, chili flakes (if using), and a k**b of butter (optional).

5. Combine and Serve:

Return shrimp and mussels to the pan.

Add cooked linguine and toss to coat. Add pasta water as needed to loosen the sauce.

Finish with chopped parsley and black pepper.

Serve with lemon wedges and crusty bread.

🍷 Pairing Suggestions:

Wine: Dry white wine like Vermentino or Pinot Grigio

Side: Arugula salad or garlic focaccia