Here I am playing catch up again! I finally have a break in my freelance work so I can get caught up on my blog posts. Writing this blog brings clearly to light the passing of time. In a blink weeks can go by, my children grow and seasons change. I wrote this post for one of my Heinens grocery store recipes that they feature weekly. I realized that I hadn’t shared it here. You will want in your collection, so here you go. Originally this was an idea for a Valentine’s Day recipe. I will be making a similiar meal for Easter this weekend. This time with crabcakes instead of scallops. I promise to post my crab cake recipe soon. You will need that one! It’s a family favorite!
Heinen’s had asked me for a surf and turf post. Traditional surf and turf is a meal combining steak or red meat and seafood. Typically, I’ve prepared this as a steamed lobster tail with some cut of steak, usually a filet. Thinking outside the box to create a “non-traditional” surf and turf I came up with many ideas; A salad with octopus and chorizo sausage, perhaps. Lobster ravioli with veal medallions might work. How about crab cakes and beef tenderloin? All sound good but the reality is that Valentine’s Day and my husband’s birthday are in the same week so consequently, I prepared some of HIS favorites in a new way.