[1] Lamb and a scallop at Blue The Restaurant | Beachwood, Ohio (photo © Blu).

[2] Surf and turf can combine any foods from the two realms: land and sea. Above, grilled salmon and a poached egg from Cafe SFA in New York City (photo © Cafe SFA—now closed).

[3] Lobster ravioli with meat sauce (photo © Chesapeake Bay Foods).

[4] Classic Surf & Turf (photo © Ruth’s Chris Steak House).

[5] Salmon sushi topped with pork tenderloin at Sushi Seki in New York City (photo © Sushi Seki).

[6] Pork chop with smoked trout roe in beurre blanc, an elegant surf and turf concept (photo © Regalis Foods).

National Surf & Turf Day is only celebrated once every four years, on leap day. That’s not a great date selection for a dish that should be celebrated regularly. So on the intervening three years, we slip it in on February 28th, the last day of the month.

We love surf and turf in all forms, and recently added this tasty dish from Chef Alex Reyes at Cafe SFA to our list of unusual surf and turf combinations: a salmon fillet from the surf, and a poached egg from the turf.
 
 

[7] Grilled asparagus topped with a salmon fillet (surf) and a soft poached egg (turf), garnished with asparagus purée. Chef Alex topped the egg with sesame-infused hollandaise and also scattered nori powder on the plate, for a Japanese fusion surf and turf (Abacus Photo).

Create your own version of surf and turf, a concept from the 1960s that pairs proteins from the land and sea on the same plate.

Although it started with a lobster and steak, any items from the realms of the earth and the sea can be combined into surf and turf.

 
Let’s get started on your own surf and turf adventure. Below:

> The history of surf and turf.

> Modern surf and turf ideas, inspiring you to create your own combinations.

Elsewhere on The Nibble:

> More surf and turf combinations.
 
 
SURF & TURF HISTORY

While meat and seafood have been served at the same meal since since the dawn of plenty, and Diamond Jim Brady (1856-1917) famously consumed platters heaped with steaks and lobsters, the pairing known as surf and turf originated in 1960s America.

Some sources noted in FoodTimeline.org claim that the concept originated on the East Coast, based on a 1966 print article in the Miami News.

The columnist says that the restaurant La Hasta has created the best thing since lox and bagels—surf and turf; and that on some weekends the management had to take the dish off the menu, since demand exceeded supply.

Others say the West Coast has the honors: Food writers Jane and Michael Stern claim, without printed proof, that the same dish by the same name was served at the Sky City restaurant in the Seattle Space Needle, at the 1962 World’s Fair.

That may be, but documentation is required. If anybody remembers it from the World’s Fair, please raise your hand. There’s a bonus if you have the menu.
 
The earliest earliest print reference found by Food Timeline, our favorite reference source on the history of all things food, was published in the Eureka [California] Humboldt Standard of August 14, 1964:

“An entrée in restaurants in Portland [Oregon] is called surf and turf—a combination of lobster and steak.”

Sorry, East Coasters: 1964 beats 1966.

And regardless, surf and turf became the darling of American steakhouse menus, combining the two most expensive items on the menu: lobster (surf) and steak or filet mignon (turf). It has its own food holiday, February 29th, National Surf & Turf Day.

Regardless of origin, consider serving a modern surf and turf variation for Father’s Day or other special occasion.

Some versions don’t even require a special occasion—last night we had steak and tuna skewers.
 
 

[8] Sushi surf and turf: wagyu topped with uni and caviar, garnished with a touch of scallion (photo © Victor Tam).

Each week we try to “invent” a different combination for dinner. Recent pairings follow. Note that:

 
In the past year we’ve created these, and liked them all:

 
Try your hand at the new surf and turf and let us know your favorites.
 

CHECK OUT WHAT’S HAPPENING ON OUR HOME PAGE, THENIBBLE.COM.

Similar to the tandoori oven cooking method, these Indian-spiced shrimp skewers are roasted on high heat on the grill. They are then added to a salad packed with bold sweet and sour flavors.

A fresh mango dressing adds a splash of fruitiness and color.
 
 
RECIPE: GRILLED SHRIMP TANDOORI SALAD

Ingredients For 6 Servings

For The Mango Dressing

 
For The Salad

 
Preparation

1. MAKE the mango dressing: Process mango in blender or food processor until puréed (about 1 cup purée). Add lime juice, oil, garam masala, salt and cayenne; process until smooth. Refrigerate until ready to serve.

2. MIX 1/4 cup of the mint, lime juice, 2 tablespoons of the oil, honey, garam masala, ginger, salt and cayenne in small bowl. Thread shrimp onto skewers. Brush with mint mixture. Thread mango onto skewers. Brush with remaining 1 tablespoon oil.

3. GRILL shrimp skewers over high heat 4 to 5 minutes or just until shrimp turn pink, turning once and brushing occasionally with mint mixture. Grill mango skewers 4 to 5 minutes or until lightly charred.

4. ARRANGE greens, tomatoes and onion on 6 serving plates. Top with grilled shrimp, mango and remaining 3 tablespoons mint. Drizzle with 1/2 of the dressing.

5. STORE remaining dressing in the fridge. Serve over salad greens, grilled or broiled shrimp or chicken, or toss with couscous or quinoa.

[2] Gulf shrimp, ready for the grill (photo © I Love Blue Sea | Vital Choice Seafood).

[3] The components of garam masala (photo © Georgina Palmer | iStock Photo).

WHAT IS GARAM MASALA

Garam masala is an aromatic spice blend originating in northern India. It is like other spice blends in that the ingredients and proportions will vary somewhat by cook or manufacturer.

The ingredients generally include black, brown and green cardamom pods; black and white peppercorns; cinnamon; clove; coriander; cumin; nutmeg and/or mace*; and turmeric.

Other ingredients can include bay leaf, fennel seeds, fenugreek, garlic, ginger, mace, malabar leaf, mustard seed, saffron, star anise and tamarind.

In Northern Indian cuisine, garam masala is typically used in powder form, while in Southern India it is often made into a paste with coconut milk, vinegar or water.

In fine cooking, the spices are toasted and ground before use, to maintain the intensity of the flavor. But you can buy preground blends, like McCormick’s garam masala.

If you want to blend your own, here’s a very simple recipe. Start with these proportions and then adjust to your particular preferences:

 
________________
 
*Nutmeg is the seed of the nutmeg tree, while the more mild mace is the dried reddish covering of the seed.
  

The Oregon Distiller’s Collection from Moonstruck Chocolate is nine-piece collection of truffles infused with spirits from five of Oregon’s finest craft distillers.

The spirits are infused into chocolate ganache and hand-piped into hand-painted chocolate shells. The collection is a parade of deliciousness:

A gift box of spirits-infused truffles. Photo courtesy Moonstruck Chocolate.

 
Who could resist? The nine-piece sampler is $20.00. The flavors can be purchased individually in boxes of 20 pieces for $50.00.

THE DIFFERENCE BETWEEN WHISKEY & WHISKY

Check out the different types of whiskey in our Whiskey Glossary.
  

In advance of Father’s Day, Chicago popcorn palace Garrett’s has introduced limited-edition Smoky CheeseCorn, for gifting or party fare.

The popcorn is handmade daily from the highest quality ingredients and a signature blend of kernels. It is hot-air popped and stirred into freshly melted sharp cheddar cheese, infused with a wisp of hickory smoke.

Purchase at Garrett popcorn shops in Chicago, Las Vegas and New York (plus international—see the store locator), or online at GarrettPopcorn.com.

You can send Dad a one-gallon tin for Father’s Day, or the ginormous 6.5-gallon tin to feed a whole party. The flavor will be available through the summer barbecue season.

Roll the feta cheese in dried or fresh herbs before cutting into cubes or strips, or crumbling. It adds instant flavor and dimension. For starters, consider basil, chives, cracked black pepper, dill, oregano and thyme. If you like heat, consider red chili flakes.

While you’re at it, develop your own signature Greek salad recipe by adding complex flavors and textures beyond the classic six ingredients: lettuce, tomato, cucumber, onion, feta, Kalamata olives and stuffed grape leaves.

RECIPE: CLASSIC GREEK SALAD

Ingredients

In Greece, the dish is horiatiki, which translates into country, peasant salad or rustic salad.

Serve it with crusty peasant bread and a dish of good olive oil for dipping.

Preparation

1. TOSS lettuce with bell pepper, black pepper, capers, cucumber, herbs olives, radishes and tomato.

2. DRESS with oil and vinegar/lemon juice if desired (or serve dressing separately). Plate.

2. TOP with anchovies/sardines, feta and peperoncini.
 
WHAT IS FETA CHEESE

Feta is Greece’s most famous cheese*, a pure white, aged curd cheese that crumbles easily. While the cheese has been made since antiquity, the modern name came into the Greek language in the 17th century, from the Italian word fetta, slice, referring to slicing the cheese from the brick.

Authentic feta is a sheep’s milk cheese, or a mixture of sheep’s and goat’s milks. Outside of the European Union, where it is protected designation of origin (PDO) product, it can also be made of cow’s milk. The cheese is semi-hard, with a flavor that can range from mild and milky to salty with a very tangy acidity.
 
*Other Greek cheeses.

Authentic feta is formed into bricks and salted and cured in a brine solution. It is aged in wood barrels for 60 days, creating a creamy, tangy cheese with citric notes.

Only 2% of the feta consumed in the U.S. actually comes from Greece. Much of it is saltier feta from Bulgaria and other countries. Some feta is simply too salty. You can soak oversalted pieces it in water or milk to remove some of the saltiness.

Find more favorite types of cheese in our Cheese Glossary.