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Video: Memorial Day menu: Surf and turf

  1. Closed captioning of: Memorial Day menu: Surf and turf

    >>> the memorial day weekend is almost here. if you haven't settled on a menu yet, surf and turf could be the answer. and we're about to sell that to you.

    >> and it's an easy sell. michael amanno from porterhouse. great to see you!

    >> great to be here.

    >> this looks beautiful already. i love that you start off with an appetizer to woo the crowd.

    >> and also, it's kind of fun. they're scallops with a little bit of bacon.

    >> so counts as surf and turf?

    >> absolutely, sure it is. i like the bacon part.

    >> bacon with everything.

    >> those are really simple to make and they're on a skewer and easy to grab and go.

    >> what's that?

    >> caper and shallot and a little butter and oil.

    >> easy passarou-around. done.

    >> the star of the show is the rib eye . so we'll begin with the mare that h marinade. this is a simple thing that can be done ahead of time. we like to marinade the steak for two hours, three hours.

    >> have some rosemary, parsley in there.

    >> impressed you knew that.

    >> and some fresh thyme and olive oil and a little bit of garlic. and this is just the simplest thing. you know, you can do in a blender.

    >> i love that if you use a blender, that makes it fast.

    >> i know you've got to wash it later, but this actually holds up for a couple of days, so you can put it in the refrigerator.

    >> you can use it for other things. and can you use any kind of steak ?

    >> this is investment-grade beef, rib eye steaks. but this is a steak cut for two or three portions. but you could use a flank steak or skirt steak or london broil . i like to marinade it for a couple of hours, maybe even overnight if it's a london broil . we're doing it on an indoor grill, but you can do it on an outdoor grill, it's even better.

    >> and you can do it inside and it won't get too smokey because you have all that marble in that rib eye .

    >> i'll tell you thing, try to take off some of that marinade, so it's not too smokey.

    >> that's a hot pan?

    >> that's a nice hot grilling pan or on an outdoor grill. some pepper, a little salt on the other side, don't forget.

    >> and add pepper and salt after you put it on the grill?

    >> now i put it on that side, so i can flip it over.

    >> don't you love doing cooking segments with tamron and i.

    >> no, i love that! that's just going to grill away.

    >> the rosemary smells amazing.

    >> it's really beautiful. this one is actually ready to go. and when you do make that marinade, save some. don't put it on the steak . you save some for a little bit of a barbecue, you know, a little bit -- to add as you're cooking. or also to add after it's done.

    >> and i love that it's just clean, it's simple, it's beautiful.

    >> i like that.

    >> the italians call this taliata, which all that means is sliced. and we're going to let that rest a little while.

    >> i was going to ask you about that. why do we want to let it rest?

    >> it lets the juices recirculate, so all the juices don't run out on the board. even just a couple of minutes, it's really worth it. it won't get cold. it's not going to cool off.

    >> a little salad with a side of arugula.

    >> a steak with salad.

    >> it justifies you eating this entire thing. or me eating this entire thing.

    >> i'm having salad with my steak .

    >> this is where you break out the really good olive oil , the extra virgin olive oil , a little bit balsamic vinegar, and this is just shaved parmesan cheese . you don't have to use parmesan. you could use another hard, firm cheese and shaved. and this goes right on a platter or plate. and the steak goes right with that. we also made a potato salad . that's a warm potato salad .

    >> beautiful. we're showing our finished product over there.

    >> do we get to taste anything?

    >> of course. let me splice this for you. if you are doing a different cut, you'll have to slice according to the cut. but this is a rib eye , slices off the bone. i like to cook these on the bone because they have so much flavor and don't shrink up. they stay nice and fare.

    >> doesn't even need a fork.

    >> chef michael, thank you so much. we appreciate it. and just ahead, we'll go back out to fatly and willie, live in chicago with a lot more ahead. but first, this is "today" on nbc.

    >>> coming up, we are going to have a lot more

TODAY recipes
updated 5/21/2013 5:11:26 PM ET 2013-05-21T21:11:26

Recipe: Rib steak tagliata

Ingredients
  • 1/2 cup extra virgin olive oil
  • 2 cloves garlic
  • 1/2 cup Italian parsley leaves
  • 3-4 sprigs fresh thyme and rosemary, plucked -- leaves only, stems removed
  • 2 20-ounce Prime dry- aged Rib Steaks, cut on the bone, 1 3/4 - 2 inches thick
  • 1/2 fresh lemon
  • 2 cups arugula
  • Balsamic vinegar
  • 1/2 cup shaved parmesan cheese
  • Coarse Kosher salt
  • Freshly ground black pepper
Preparation

Combine the oil, garlic, parsley and rosemary leaves in a food processor. Pulse to finely chop. Pour half the marinade oil-herb mixture over the steaks in a large dish and  marinate  the steaks 2 hours or overnight, refrigerated. Pre-heat an outdoor grill or cast iron pan for a medium-high heat. Remove the steaks from the marinade, wipe off excess and season with coarse salt and black pepper, place the steaks in the pan or over the hottest area of grill (moving the steaks around to a cooler section of the grill to prevent too much flaring and reduce excessive charring).

Cooking the steaks to desired doneness by turning only once, cook one side and then the other, moving the steaks only to permit even cooking. Allow approximately 4-5 minutes per side for medium rare. After turning the steaks to the second side, brush on some additional oil-herb marinade for added flavor. After cooking to desired doneness remove the steaks from the grill and allow them to rest for 5 minutes. Toss arugula with extra virgin olive oil and balsamic vinegar and place equal portions on each of 4 plates. Carve the resting steaks into long ribbons of beef, placing several slices on each of the four salads. 

Squeeze a little lemon juice over the steaks, drizzle any remaining oil-herb mix and serve.

Serving Size

Makes 4 servings

Recipe: Sea scallops with spinach

Ingredients
  • 1 pound large sea scallops (about 10 scallops)
  • All-purpose flour, for dusting
  • Fine sea salt and freshly ground black pepper
  • 2 tablespoons unsalted butter
  • 2 tablespoons minced shallots
  • 2 tablespoons small capers
  • 1 pound spinach leaves, well washed in several changes of cold water, drained, and squeezed of excess liquid
  • 2 tablespoons freshly squeezed lemon juice
Preparation

Preheat the oven to 375°F.

Dust each  scallop with flour and season with salt and pepper.

Put the butter in a 10- or 12-inch ovenproof sauté pan and melt it over medium-high heat.  When the butter begins to foam, add the scallops to the pan, and brown them, approximately 2 minutes. Turn the scallops over and add the shallots and capers to the pan. Transfer the pan to the oven and bake for 5-7 minutes.

Season the spinach with lemon juice, salt and pepper. Transfer the spinach to a platter.

Remove the pan from the oven and arrange the scallops over the spinach. Spoon the shallots and capers over the scallops and serve.

Serving Size

Serves 4 to 6

Recipe: Roasted fingerling potatoes and piperade of red and yellow peppers

Ingredients
  • 1/2 cup extra virgin olive oil
  • 2 each, red bell and yellow bell peppers, cored, seeded, cut into 1/4 thick strips
  • 1 large red onion, peeled, cut in half and thinly sliced
  • 3 pounds fingerling potatoes, such as Ruby Crescent, washed and cut in two, lengthwise
  • 1 tablespoon chopped garlic
  • 1/2 cup chopped flat-leaf parsley
  • 1/4 cup finely chopped chives
  • 1/4 cup basil leaves, coarsely chopped
  • 1 tablespoons fresh thyme, chopped
  • 1/4 cup champagne vinegar
  • Fine sea salt and freshly ground black pepper
Preparation

Put the oil into a large roasting pan, add the peppers and red onion to the pan, and place into the oven to roast for 20 minutes.

Add the potatoes to the hot roasting pan, placing them in a single layer on top of the roasted pepper ‘piperade’, and roast until crisp and golden. Approximately 30 minutes additional roasting time.

Add the chopped garlic and parsley to the potato-pepper mix, season with salt and pepper and stir to combine well. Return to the oven and continue to roast for another 5 minutes.

Remove the pan from the oven. Spoon the potatoes-pepper piperade into a serving dish.  Add the chives, basil, thyme and vinegar, stir to combine.

Serving Size

Serves 4 to 6

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