Monday, June 18, 2012
Enjoyed a slow weekend playing catchup in Nashville. I finally got back to the basics in the kitchen. Morning omelets with a strong cup of coffee, a mixed salad with lean protein after a mid-morning workout, and a bit more of an indulgence with a glass or two of wine for dinner in the evening.
I've got 2 more weekends at home prior to the crazy July travel schedule. By then, I'm sure I'll be ready to hit the road, but I can tell you that I'm gonna savor every bit of 'home' over these next few weeks.
Where am I going? I'm glad you asked.
I'll be headed back up to my beloved Prince Edward Island, Canada to once again join forces with the Cavendish Beach Music Festival. It promises to be four days filled with great music and food. Once again, I'll be cooking up my low-country boil with plenty of local PEI ingredients. I mean damn- life is good when you are cooking up over 100 lbs of fresh lobster each day while listening to country music and throwing down a few cold Molson Canadians.
From there, I'll hop a flight to Detroit by way of Lansing, Michigan to cook for a few days at the Common Ground Music Festival. It promises to be another great weekend.
After that - it's off to the big apple. I'll be doing a national spot on throwing the perfect picnic live on your television on the BetterTV network. Excited to head back to NYC and do more live television - always a challenging, fun, and thrilling experience!
So, with all that travel ahead, I'd say I deserved such an indulgent meal as the one below. Seafood + Steak + Fresh Veg + Wine? Yes, yes!
Grilled Top Sirloin Filet + Pan Seared Sea Scallops + Roasted Broccolini
Preheat oven to 425 degrees F. Arrange broccolini spears in a single layer on a baking sheet and drizzle with EVOO and season with kosher salt and fresh crack pepper. Top with thinly sliced red onions and a few smashed garlic cloves. Roast - uncovered - for 12 - 15 minutes.
Cook sirloin over direct heat (either on grill or grill-pan) for two minutes, turn 45 degrees (creating nice grill marks) and cook for another two minutes. Flip steak, and cook for 2 - 3 more minutes for medium rare. Remove from heat, season with salt, and rest for 5 minutes.
Finally, quickly sear sea scallops in melted butter for 2 minutes per side in a cast iron skillet over medium heat. Season with salt and pepper - or creole seasoning. Remove from heat and plate.