Last night we enjoyed quite a nice dinner of surf and turf, and of course some of great sides.  The menu included salt-cake rib roast, salt-cake snapper, grilled Brussels Sprouts, popovers and Pinot Noir.

For the rib roast, cooking time was a few hours so that was planned well in advance.  The ‘cake’ surrounds the roast and then it sits on the grill to cook to perfection.  When done, you get to crack, break, peel it off.

The fish was one I’ve made several times the past couple months and that shared the oven with the popovers.  We think it might have affected the popping of the popovers because they were pretty much just mounds of bread-like things.

For the Brussels Sprouts, we used an Alton Brown recipe.  You microwave the sprouts for about 3 minutes then toss them in dry mustard, paprika, garlic, salt and olive oil.

You skewer them then put them on the grill for 10 minutes, turning once.

Final product of everything —

We enjoyed Pinots from Chile and (Sonoma County) CA with dinner, as well.  The Chilean wine was Apaltagua and the CA one was Banshee.  Both very nice pairings to match the surf and turf.