Surf & Turf Soup & Salad

Tomorrow is David's birthday and Friday is my birthday, so this weekend began a week long celebration for the both of us. :) I wanted to make a delicious dinner tonight as part of our celebration, and he loves surf & turf. I browsed the web all morning and found ideas for my dinner at epicurious.com but I altered some of the steps and ingredients to my style. 

This dinner was wonderful and tasted like your dinning at a fancy expensive restaurant. The price tag was almost fancy restaurant too, it cost about $50 dollars and an about an hour to make. But it was so much more intimate to eat in your own home, and a great way to celebrate with you're loved one.

Recipe continued after the jump...

Smoked Salmon Chowder
Makes about 4 servings


1 tablespoon olive oil
1 large leek
1 large garlic clove
1 large russet potato
1 large stalk celery
2 cups vegetable broth
2 tablespoons tomato paste
2 cups milk
8 ounces smoked salmon
1/2 cup heavy cream
2 tablespoons chives

Step 1: Remove the leafy part of your leeks (only using the white and light green parts) and chop the stalk. Mince the garlic. (Garlic tip: First smooch the clove with your knife to easily remove the skin before mincing.)

Step 2: In a large heavy soup pot, add the olive oil and warm over low heat. Add the leeks and garlic and sauté them together for about 2 mins.

Step 3: Peel and cube your potato. Chop your celery. 

Step 4: Add the potato, celery, S&P and cook while stirring over medium heat for about 2 mins.

Step 5: Add the broth and simmer about 15 mins until the potato is tender.

Step 6: Flake the smoked salmon into large chunks with a fork.

Step 7: Add tomato paste, milk, and salmon to your pot. Bring the chowder back up to a simmer for about 10 mins. (Don't let it boil, or the milk will separate).

Step 8: Chop the chives for garnish.

Step 9: Stir in the cream right before serving. Ladle the chowder into your bowl and top with the chives

Serve.

Filet and Arugula Salad

Makes 2 servings


Baby arugula
3 tablespoons olive oil
1 tablespoon butter
2 large garlic cloves (cut each in half)
1 large sprig fresh rosemary
2 small sirloin filet steaks
1 large shallot
1 1/2 tablespoons balsamic vinegar
1 1/2 tablespoons red-wine vinegar

Step 1: Mound arugula on the plates.

Step 2: Heat about 1 tb oil with garlic and rosemary sprig in heavy skillet over med-high heat, turning garlic and rosemary once or twice for about about 4 minutes. 

Step 3: Discard garlic and rosemary.

Step 4: Pat your filets dry and season with S&P.

Step 5: Add 1 tb butter to skillet. Once melted, place in steaks and sauté over med-high heat for 4-5 mins each side. Flip only once to turn.(Cooks medium-rare.) 

Step 6: Remove filets and let rest on cutting board about 2 mins.

Step 7: Slice filets into this strips on a diagonal.

Step 8: Arrange filet slices over the arugula using tongs.

Step 9: Add add minced shallot in skillet, sauté for about 1 min. Add both vinegars to skillet with S&P to taste. Continue to sauté for about 2 minutes. 

Step 10: Pour dressing over steak and drizzle with olive oil. 

Serve.

(Original recipes courtesy of epicurious.com)