Pure sacrilege.
We surfers share our moniker with various others in the cultural sphere: The internet (surfing the web), television (channel surfing) and concert goers (crowd surfing), for example, but the longtime favorite has been dinner (surf and turf). Lobster and steak, on the same plate, has been a staple rich flex for generations. Each expensive on their own, the combination let other patrons of fine establishments know the orderer of the surf and turf menu item likely also drove a Rolls-Royce and lived in a stately manor.
Very Grey Poupon.
Alas, in a shock turn few saw coming, shrimp and pork is said to have taken the mantle as “peak surf and turf.”
Per foodie website TastingTable:
The allure of pork and shrimp in surf and turf lies in their ability to bridge culinary traditions, crafting memorable experiences that defy convention. In a world of endless gastronomic possibilities, this pairing of land and sea reminds us to reimagine the flavors gracing our plates and not simply accept convention.
Are there pork steaks? Sure, but we generally call them chops. If you’ve noticed how pork chops and ribeyes look somewhat similar, keen eye; they are somewhat analogous, anatomically speaking. Filet mignon, cut from the beef tenderloin, isn’t that different from a pork tenderloin filet.
As far as the shrimp is concerned, you can go with classic steakhouse flavors. Sautéing the shrimp with loads of garlic, butter, lemon, and chopped fresh herbs would make for a delightful pork pairing. You can also throw out the rulebook and follow your own tastes.
Sacrilege.
Pure sacrilege.
But where does this slippery slope lead? Chicken and clams? Turkey and tilapia?
Please write letters to your favorite local fancy restaurants declaring, as a surfer, you prefer lobster and steak.
I’m writing to Chart House now.
Shrimp and pork.
My goodness.
