I think I've mentioned that the one really big change in the last year was that the Missus really enjoys shopping for food now....She has no problem heading over to Catalina Offshore during the week, or Bristol Farm, or Whole Paycheck. It makes life kind of interesting. Especially when I'm given a bunch of ingredients to fold into a meal. Tonight is a good example..........
So here's a bunch of stuff to make a week (work) night dinner.
So what do we have? From top to bottom, horseradish, duck fat, sunchokes, and a piece of Wagyu New York steak.
So what to make? I took the easy way out......I roasted off root vegetables, including the sunchokes, along with purple potatoes, parsnips, carrots, and whole cloves of garlic, in a combo duck fat-grapeseed oil, and made a duck fat vinaigrette to top it off. Sort of like the Roasted Parsnips and Kabocha with Caper Dressing.
Cook time I estimated about 40-45 minutes, so first thing I did was clean some shrimp. We always have shrimp on hand, it can make for a nice meal just about anytime.
I then made a horseradish sauce, which I thought could be used for both the shrimp and the steak.
Mince shallots, grate garlic, add shrimp, salt, pepper, Smoked Spanish Paprika, Thyme, Oregano, and a touch of Grapeseed oil and marinate the shrimp for a bit.
Season the steak, sear off.......let rest......
Vegetables finished roasting, turn off the heat, add vinaigrette, mix, and leave in warm oven.....
Saute shrimp using the Big Kahuna, which takes literally two minutes. Total time, just north of an hour.
Plate up and eat. It's surf and turf Thursday....
And I've survived to cook another day........
I hope everyone is having a great week!
that looks like a great meal!
Posted by: kat | Thursday, 14 March 2013 at 09:42 PM
Looks good. Where's she get the duck fat? Mmmm, duck fat poutine...
Posted by: Denver | Thursday, 14 March 2013 at 10:13 PM
It was fun trying to pull this off in an hour Kat.
Hi Denver - The Missus bought the duck fat from Whole Foods. Yeeesh duck fat poutine....my artieries harden at the thought.
Posted by: Kirk | Friday, 15 March 2013 at 06:05 AM
Fresh horseradish with beef is so yummy!
I mix mine with the thick yogurt like Brown Cow.
Posted by: nhbilly | Friday, 15 March 2013 at 06:56 AM
I wonder if searing the steak with duck fat is asking for trouble?
Posted by: nhbilly | Friday, 15 March 2013 at 07:08 AM
Duck fat and potatoes... a truly beautiful marriage :P makin' me hungry!
Posted by: Jinxi | Friday, 15 March 2013 at 11:21 AM
Ooohhh, overkill Billy! But you'll die with a smile on your face! ;o)
Yes it is Jinxi!
Posted by: Kirk | Friday, 15 March 2013 at 03:08 PM
Duck fat vinaigrette sounds scrumptious! I am sure that was perfection with the potatoes.
Posted by: ange | Saturday, 16 March 2013 at 11:34 AM
The Missus gave you her version of the secret ingredients in the Chopped basket (from the Food network tv show)...
Is duck fat expensive?
Posted by: Faye | Saturday, 16 March 2013 at 02:04 PM
Looks delicious. Where did you get the wagyu?
Posted by: Lan | Saturday, 16 March 2013 at 03:09 PM
It does go very well with root vegetables Ange!
Hi Faye - Funny, I didn't think of that at the time, but you're the third person to mention that to me!
Hi Lan - Got it form Bristol Farm.
Posted by: Kirk | Saturday, 16 March 2013 at 05:24 PM
YUM! Looks delicious!
Posted by: MELISSA GOOD TASTE | Sunday, 17 March 2013 at 12:18 PM
Hi Melissa - It was quite good.
Posted by: Kirk | Sunday, 17 March 2013 at 09:47 PM
What a seemingly crazy set of ingredients that turned into a well rounded a delicious looking meal. I have to admit, I sometimes set myself up for such weird challenges, but that's what happens when one wanders the aisles of well stocked grocery stores! :D
Posted by: Lynnea | Monday, 18 March 2013 at 12:05 AM
Hi Lynnea - I guess these little challenges keep us interested and on our toes!
Posted by: Kirk | Monday, 18 March 2013 at 09:28 AM