Surf 'n' turf

'Tis the season of twilight terrace dinning, and if you're looking to impress your dinner guests with something a cut above typical backyard barbeque, pull out all the stops with a surf n' turf spread that's sure to have them licking their fingers after every course. Truly dedicated hosts can shake up a subtle and refreshing summer cocktail to accompany the tasty victuals. We've consulted some of the city's top chefs and a renowned mix master to bring you original recipes for a summer dinner party to remember.

BBQ pork ribs sous vide

Serves 4

Ingredients

1.8 kg pork ribs

108 g sea salt

122 g sugar

12 pieces black peppercorn

3 g coriander

9 g garlic

3 g minced ginger

4 g juniper

310 ml hot water

17 g BBQ spice

500 g bacon fat

Preparation

Mash peppercorn and coriander and roast in a pan for two minutes without oil.

Mix the roasted spices with sugar and all other spices. Add the mixture to hot water and stir.

Leave the pork ribs in the marinade for 24 hours in the refrigerator.

The next day, dry the ribs and flavor them with BBQ spices. Spread with fat, wrap the rips and submerge in water at 80 degrees Celcius for six hours.

Grill and enjoy!

Spicy vegetables

Serves 4

Ingredients

35 g yellow carrot

46 g baby carrot

52 g shallot

33 g celery

32 g radish

15 g beetroot

56 g mango

3 g Habanero chilli pepper

1 ks sweet bay

1 g mustard seed

1 g coriander seed

1 g star anise

3 g sea salt

6 g brown sugar

2 g ginger

1 g peppercorn

1 g lemongrass

46 ml white vinegar

188 ml water

Preparation

Cut the vegetables into different-sized pieces (cubes, chips, etc?).

Put all the spices in the hot water and cook on low heat for 30 minutes.

Pour the mixture over the vegetables and chill.

From Mövenpick Hotel head chef Milan Čechura

Sea bass with green pea puree

Serves 4

Ingredients

Two sea bass

Salt to taste

425 ml vegetable stock

70g shallots

1 tbs olive oil

300g peas

50g butter

70g cream

150g dried tomatoes

80 ml reduced balsamic vinegar

Preparation

Clean and cut the sea bass into filets and salt.

Fry the young peas in butter and shallots and then cook in vegetable broth until soft and strain. Add butter and cream and mash into paste. Salt to taste.

Bake the sea bass in olive oil on both sides until golden and crispy; add dried tomatoes.

Spread the puree on a plate and arrange fish and tomatoes. Top it off with a few drops of balsamic vinegar.

From Artisan head chef Jaroslav Langr

Extravagant Cannes cocktail

Serves 1

Glass: Highball

Method: Shaker

Ingredients

4 cl Prestige Stock Vodka

5 pc fresh raspberries

2 cl fresh lemon

1 cl raspberry syrup

1 cl sugar syrup

Soda water to top off

Preparation

Put all ingredients into a shaker with ice cubes.

Give it a vigorous shake, and strain on crushed ice in a highball glass.

Garnish with fresh raspberry and mint.

From Hilton master bartender Roman Uhlíř

Emily Thompson can be reached at
ethompson@praguepost.com