In my time cooking I have often wondered why chefs amateur and professional pigeon-hole themselves into keeping one protein on the plate...when there are so many fantastic classic dishes that involve a blend of proteins to complement each other.
An easy combo is anything surf and turf- the natural umami flavour of beef will always offset the combination of a shellfish. But have you thought of venturing outside the pale? Incorporating foods not usually paired together. A few great combinations.
1) Pork & Prawns: Inevitably I have to bring up pork in this blog--but here it really does work (and in a number of ways!) Perhaps my favorite is to contrast the textures, grilling a brined pork chop with a mesquite rub while lightly frying the prawns (heads on!) in a simple Aglio e Olio dressing. The beauty here is when you have the lingering taste of the crisp pork and then add the subtle sweetness of the prawns-Magic.
2) Vitello Tonnato: ya--veal and tuna, it sounds terrible doesn't it? Honest truth, it's fantastic. Slow braised veal, thinly sliced and then topped with a creamy sauce of tuna, anchovie, chile pepper, and lemon it is a phenomenal throwback dish.
3) Scallops & Bacon: 'Nuff said? I suspect so. Basically- the incredible fat and smokey flavour of the bacon envelopes the scallop and offsets it's slightly soft texture. Try a new take: authentic Day Boat Scallops, double smoked bacon, pernod, all slow baked on the half shell- incredible.
It is clear we can combine the fruits of the earth and the fruites de mer, I welcome additional off the wall combinations of the two!
Cheers!
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