Is Red Lobster Sirloin From Pork or Beef

U.S. dish of seafood and meat

Surf and turf

Surf and turf: lobster and steak at a Canadian restaurant in Prince Edward Island
Main ingredients	Seafood and red meat
Cookbook: Surf and turf

Steak and iii shrimp, served with spicy mayonnaise, side salad and fries

Surf and turf or surf 'north' turf is a main course combining seafood and carmine meat.^{[1] [2]} A typical seafood component would be lobster^[iii] (either lobster tail^[4] or a whole lobster^[5]), prawns, shrimp,^[six] squid or scallops, whatsoever of which could exist steamed, grilled or breaded and fried. The meat is typically beef steak, although others may be used. One standard combination is lobster tail and filet mignon.^[three]

Surf and turf is typically served in steakhouses in the Us, Canada,^[4] Britain and Australia.

Surf and turf is sometimes referred to equally Reef and beef or Reef 'n' Beef in Australia.

Etymology [edit]

It is unclear where the term originated. The earliest known citation is from 1961, in the Los Angeles Times.^[1]

History [edit]

In late 19th-century America, combining large portions of lobster and steak was popular at "show restaurants known as lobster palaces", favored by nouveau riche "arrivistes". This became unfashionable by the 1920s, and only regained popularity in the early on 1960s.^[7]

Surf 'due north' turf was featured in 1962 at the Eye of the Needle, a revolving eatery atop the Space Needle in Seattle, Washington.^[7]

Surf and turf is often considered to symbolize the center-class "Continental cuisine" of the 1960s and 1970s,^[viii] with (frozen) lobster and steak as replacement for the middle class.^[9]

Variations [edit]

A variation is the surf and turf burger, which is prepared with basis beef and various types of seafood, such as lobster, shrimp or crab.^{[ten] [eleven] [12] [half-dozen]}

Reputation [edit]

Surf and turf is often considered equally an example of conspicuous consumption and kitsch, as it combines two expensive foods which are not normally considered to be complementary:^{[13] [vii]}

Surf 'n' turf is an case of the voracious rapture that defines much archetype kitsch: adding 2 swanky things together in hopes of doubling their value, and in fact winding upward with a flatulent imitation pas.
...the point of surf 'north' turf is to maximize hedonistic extravagance...

—Jane & Michael Stern, 1990^[7]

This meal is stunt food. It exists because information technology's a way for restaurants to bundle the two nearly expensive items on the carte du jour—tenderloin and lobster—into i ostentatious cost tag. Otherwise, these 2 items don't even go together. Information technology's the nearly conspicuous of conspicuous consumption, and possibly even a niggling cliché.

—Jared Stone, 2015^[xiii]

See as well [edit]

• Listing of seafood dishes
• List of steak dishes
• List of meat dishes
• Fish and fries

References [edit]

1. ^ ^{a b} "surf and turf, n.". Oxford English Dictionary, 3rd edition, March 2012, due south.v. (subscription required)
2. ^ McGraw-Hill Dictionary of American Idioms and Phrasal Verbs, 2003, due south.five.
3. ^ ^{a b} Ruhlman, Michael (2001). The Soul of a Chef . Penguin. pp. 184. ISBN1101525312.
4. ^ ^{a b} Stern, J.; Stern, 1000. (2003). The Harry Caray's Eating house Cookbook: The Official Home Plate of the Chicago Cubs. Thomas Nelson. p. PT 192. ISBN978-1-4185-6826-9.
5. ^ Billings, C.; Bayer, B. (2014). The Maine Lobster Manufacture: A History of Civilization, Conservation and Commerce. History Press. p. 65. ISBN978-ane-62619-410-6.
6. ^ ^{a b} Jackson, Kate Morgan (May 20, 2015). "A burger surf and turf". NorthJersey.com . Retrieved July 26, 2015.
7. ^ ^{a b c d} "Surf 'due north' Turf", in Jane Stern, Michael Stern, The Encyclopedia of Bad Taste, 1990, ISBN 0060164700, p. 279-280
8. ^ "Obama'southward Can't-Miss Feast Menu", Eating place Hospitality, January 24, 2011. [1]: "Let'southward come across, surf and turf, glazed carrots, double-stuffed potatoes, apple pie — this repast seems to ignore every dietary and culinary trend of the final 30 years."
9. ^ George H. Lewis, "The Maine Lobster equally regional icon: Competing images over time and social class", Food and Foodways: Explorations in the History and Civilisation of Human Nourishment 3:4 (1989) doi:10.1080/07409710.1989.9961958, reprinted in Barbara G. Shortridge and James R. Shortridge, eds., The Taste of American Place, p. 79. "As one moves downwards in the American socioeconomic grade structure, 1 sees lobster retain its epitome as a status foodstuff. To be affordable to the middle class, however, the actual lobster eaten usually takes the form of frozen Australian lobster tail, many times served along with steak as part of a standard eye-class condition meal known as "surf and turf". Thus the image of rarity and condition is retained, but a cheaper product that has no human relationship to Maine ... is substituted for the authentic foodstuff."
10. ^ Keller, H.; Wisner, P. (2015). Burger Bar: Build Your Own Ultimate Burgers. Houghton Mifflin Harcourt. p. 25. ISBN978-0-544-79168-viii . Retrieved July 23, 2017.
11. ^ Pilz, D. (2013). Grilling, Grilling & More Grilling. Charlesbridge Publishing. p. 79. ISBN978-1-60734-661-6 . Retrieved July 23, 2017.
12. ^ "Surf and turf burger at Morton's in Hackensack". N Bailiwick of jersey. May 11, 2017. Retrieved July 23, 2017.
13. ^ ^{a b} Jared Stone, Year of the Moo-cow How 420 Pounds of Beef Built a Meliorate Life for Ane American Family unit, 2015, ISBN 125005379X, p. 153

External links [edit]

• Media related to Surf and turf at Wikimedia Commons

yothersteme1943.blogspot.com

Source: https://en.wikipedia.org/wiki/Surf_and_turf

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