Epic Surf & Turf

Celebrating the 4th of July with a Surf and Turf Cookout

As the summer heats up, my wife and I visited Joi Ito’s house for 4th of July cook out., it's time to fire up the grill and celebrate with friends and family. We decided to go all out and have a Surf and Turf cookout, featuring lobster paella and pork spare ribs.

Paella is a traditional Spanish dish that has been enjoyed for centuries. There are many different variations of paella, but one of the most unique and flavorful is black ink paella, which is made with squid ink. The ink gives the dish a rich, savory flavor and a beautiful black color. And when paired with succulent lobster, it's a match made in heaven.

I cooked black ink paella with lobster for the first time and was blown away by the depth of flavor and the beautiful presentation. The dish starts with a base of onions and garlic, which are sautéed in olive oil until they're soft and fragrant. Next, the rice is added and lightly toasted, then cook the seafood with tomatoes and these become broth. Finally the squid ink are stirred in. The lobster is added last, so it doesn't overcook, and the paella is simmered until the liquid is absorbed and the rice is cooked through.

When the paella is done, it's a stunning sight to behold. The black color of the rice is accented by the bright red of the lobster, and the aroma is simply irresistible. The flavor is out of this world, with the savory broth and the briny squid ink complementing the sweet and tender lobster perfectly. It's a dish that is both sophisticated and comforting, and one that I will definitely be making again.

decantage Latour 1986 — 1986 is my birthday year

Celebrating my Birth Year with the Grand Vin de Château Latour 1986! Joi opened this bottle for me!

This wine is widely considered to be one of the best wines of the 20th century, and it's a true testament to the art of winemaking.

Château Latour is one of the most famous and prestigious wineries in the world, located in the Pauillac region of Bordeaux, France. The winery has been producing wine since the 16th century, and its wines are known for their depth of flavor, elegance, and longevity. The Grand Vin de Château Latour 1986 is a blend of Cabernet Sauvignon, Merlot, Cabernet Franc, and Petit Verdot, and it's a wine that truly embodies the essence of Bordeaux.

The 1986 vintage was an exceptional year for Bordeaux, with a long, warm growing season that allowed the grapes to reach full maturity. The result was a crop of grapes with incredible depth of flavor and concentration, and the Grand Vin de Château Latour 1986 reflects this perfectly. The wine is rich and full-bodied, with flavors of black fruit, cassis, and vanilla, and a long, smooth finish. It's a wine that is still drinking beautifully today, more than 30 years after it was made.

BBQ ribs are a staple of summer cookouts and backyard barbecues. But if you're looking for a way to enjoy delicious, fall-off-the-bone ribs all year round, look no further than the Anova oven. This versatile kitchen appliance allows you to cook ribs to perfection, without the hassle of grilling outside in the heat.

The Anova oven uses sous vide technology to cook food in a precisely controlled water bath, ensuring that the food is cooked evenly and to the perfect temperature.

The result is tender, juicy, and delicious ribs that are packed with flavor. The Anova oven allows you to cook the ribs to perfection, without the risk of drying them out or burning them. And because the ribs are cooked in a controlled water bath, you don't have to worry about flare-ups or uneven cooking.

Sauté onions

Adding rice

Adding Seafood

Tomato is blood for Spanish food

Tomato based Flavor

Adding Squid ink

Looks Black, but tastes seafood and tomato

Cooking Lobster in Umami bomb

BBQ Ribs in ANOVA Oven

Perfectly cooked

Joi working on the final presentation

If you're looking for a unique and flavorful paella to try, I highly recommend black ink paella with lobster. It's a little bit of a splurge, but it's definitely worth it for the incredible taste and presentation. Give it a try and let me know what you think!

A gluten-free berry tart is a delicious and healthy alternative to traditional tarts made with wheat flour. Made with a gluten-free crust made from almond flour, coconut flour, and other gluten-free ingredients, this tart is a perfect option for those with gluten sensitivities or celiac disease. The crust is filled with a sweet and creamy filling made from almond milk, coconut cream, and other natural ingredients, and topped with a colorful array of fresh berries, such as blueberries, and raspberries. The combination of the sweet and tangy berries and the creamy filling is a perfect balance of flavors and textures, making this gluten-free berry tart a delicious and satisfying treat for anyone looking for a healthier dessert option.

That was an epic Surf and Turf ever I had. It was glad to see Joi and his family before moving to Japan.