Nothing says “holiday” in New England like a good ole surf n’ turf dinner.
Here’s our take on the classic feast, kicked up Mouse-House style.
This combination of seafood and meat is a great way to go if you’re planning on throwing a glamorous dinner party this New Year’s season.
This post is part of our partnership with Sam’s Club.
Honestly, we made out like bandits shopping there. Their costs are low and their quality for meat, seafood, and produce is really, really good. (And you guys know we’re huge carnivores here at The Mouse House.)
We’ll definitely head to Sam’s first when we have to throw a big bash. Totally great bang for our buck.
We recently had a handful of good friends over to ring in 2011 a little early. Here’s a peek at what we served. Recipes will follow this week.
Spinach and Tomato Salad with Walnuts and Gorgonzola
We started with a Spinach and Tomato Salad with Toasted Walnuts and Gorgonzola Crumbles.
I finished it with a really light olive oil and balsamic vinaigrette.
Scallops Wrapped in Prosciutto
For the main dishes, I started with Scallops Wrapped in Prosciutto, a take on the classic bacon-wrapped bites.
I used huge scallops, rubbed them with a little olive oil and freshly cracked black pepper, then wrapped them in paper-thin prosciutto and baked til the scallops were cooked through and the meat was nice and crisp.
Butter Drenched King Crab Legs
We also grabbed a few packages of king crab legs. King crab is super easy to make. Most legs sold in the U.S. are already cooked, so all you have to do is heat them through.
I steamed ours with lemon and garlic and served them with loads of melted butter.
Restaurant-Style Roasted Boneless Prime Rib
Moving on to the turf part of the feast, a Roasted Boneless Prime Rib.
When I post the recipe, I’ll show you my practically foolproof method of roasting this beast. It’s super simple and takes all the stress out of cooking one of these guys.
Poached Pears with Spicy Caramel Sauce
For dessert, I made Poached Pears with Spicy Caramel Sauce.
You can make a good deal of this recipe ahead of time, and it’s definitely a show stopper.