Surf N’ Turf

On By Chef Rick PowlessIn Food @ Home

What’s for dinner tonight? My interpretation of a Surf N’ Turf.  Pork Belly (4 days in a special brine, then 16 hrs of Sous Vide) drizzled w/Hickory Blueberry sauce, Pan Fried Tilapia w/Lemon Caviar, Garlic Spinach w/Olive Oil Poached Heirloom Tomatoes & Mediterranean Infused Basmati Rice.

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