Hey all, last night during the game I was asked to cook our valentines dinner. This year was a bit different. The Swamp and Turf menu was garlic rubbed ribeye, frog legs in white wine cream sauce and mushroom risotto. I will post the recipe and pics below. Thanks for looking!
The garlic rubbed ribeye is pretty easy and how I do most of my steaks these days. I will crush several cloves of garlic and rub the steaks down then season with my favorite seasonings. Angelos steak pit seasoning from Panama city fla, and hard-core carnivore black. Then they hit a screaming hot acorn grill for 3 minutes per side. Rest for 10 minutes minimum to redistribute juices.
Next up is the white truffle and mushroom risotto. I'll show you my favorite brand and we usually get it at Publix. It is porcini mushroom based bit I added some sautéed shallots and garlic and a container of suitable, porcine, crimini, and oyster mushrooms into the mix. Add this to 5 cups of your choice of water or broth, cover and simmer for 18 mins. Let sit for 3 minutes then fluff the risotto and hit with some white truffle oil.
Next up is the Swamp component. LA frog legs in a white wine cream sauce. I made a simple dredge with some AP flour, old bay, salt, pepper and garlic. Dredged lightly then fried on 340 until they began lightly brown. For the sauce, I sautéed some shallots and garlic then declared the pan with white wine. I added a stick of butter and a cup of creme followed by the juice and zest of 1 lemon. I let this reduce until very slightly thickened. Once it thickened up slightly I added the fried frog legs and simmered them covered in the sauce for 5 minutes or so then garnished with some fresh cilantro.
My wife and all the kids devoured it. Yeah it was a day early but we do that with Christmas presents too. That's just how we roll. Thanks for looking.
The garlic rubbed ribeye is pretty easy and how I do most of my steaks these days. I will crush several cloves of garlic and rub the steaks down then season with my favorite seasonings. Angelos steak pit seasoning from Panama city fla, and hard-core carnivore black. Then they hit a screaming hot acorn grill for 3 minutes per side. Rest for 10 minutes minimum to redistribute juices.
Next up is the white truffle and mushroom risotto. I'll show you my favorite brand and we usually get it at Publix. It is porcini mushroom based bit I added some sautéed shallots and garlic and a container of suitable, porcine, crimini, and oyster mushrooms into the mix. Add this to 5 cups of your choice of water or broth, cover and simmer for 18 mins. Let sit for 3 minutes then fluff the risotto and hit with some white truffle oil.
Next up is the Swamp component. LA frog legs in a white wine cream sauce. I made a simple dredge with some AP flour, old bay, salt, pepper and garlic. Dredged lightly then fried on 340 until they began lightly brown. For the sauce, I sautéed some shallots and garlic then declared the pan with white wine. I added a stick of butter and a cup of creme followed by the juice and zest of 1 lemon. I let this reduce until very slightly thickened. Once it thickened up slightly I added the fried frog legs and simmered them covered in the sauce for 5 minutes or so then garnished with some fresh cilantro.
My wife and all the kids devoured it. Yeah it was a day early but we do that with Christmas presents too. That's just how we roll. Thanks for looking.
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