Heat the grill to high, oil it, season steaks with salt and black pepper on both sides, and place over the grill to cook until golden brown and slightly charred on either side. Place the steak onto a cutting board to rest for 5 minutes before slicing. For the shrimp, preheat the grill on medium, and oil it. In a bowl, combine garlic, salt, cayenne pepper, paprika, lemon juice, and olive oil. Make a paste, and toss shrimp in, to coat evenly. With tongs, place shrimp on the grill, and cook for 2 to 3 minutes on each side until it turns opaque. Transfer shrimp onto the cutting board. Grilled Vegetables Ingredients Mushrooms, diced, 12 Green onions, roots cut off, 12 Red bell peppers, seeded and halved, 3 Yellow squash, sliced lengthwise, 3 Zucchini, sliced lengthwise, 3 Japanese eggplant, sliced lengthwise, 3 Balsamic vinegar, 3 tablespoons Olive oil, 3 tablespoons Garlic cloves, minced, 2 Asparagus bunch, trimmed, 1 Parsley, chopped, 1 teaspoon Basil, chopped, 1 teaspoon Rosemary leaves, chopped, ½ teaspoon Salt and black pepper, to taste We can grill the vegetables on the same grill as the shrimp. In a bowl, toss the vegetables with 2 tablespoons of olive oil, salt, and black pepper. Grill vegetables in batches―first the bell peppers, then yellow squash, zucchini, eggplant, and mushrooms, and finally, asparagus and green onions. Place the grilled vegetables in a bowl. Now to prepare the dressing, combine 1 tablespoon olive oil, balsamic vinegar, garlic, parsley, basil, and rosemary together. Add salt and black pepper in the end, and pour over the vegetables. For serving Take a plate, and place the steak at the bottom. Arrange the grilled vegetables around the steak, and add shrimp on the top. Garnish with a few rosemary leaves and serve.
Grilled Surf and Turf with Spinach Pilaf Surf and Turf Ingredients Porterhouse steak, 2" thick Lobster tail, butterflied, 1, 7 ounce Shallots, sliced, 2 Worcestershire sauce, 2 tablespoons Chives, chopped, 2 tablespoons Tarragon leaves, chopped, 1 tablespoon Dijon mustard, 1 tablespoon Garlic clove, minced, 1 Butter, room temperature, 1 cup Balsamic vinegar, ¾ cup Ketchup, ⅔ cup Honey, ¼ cup Hot sauce Olive oil Salt and black pepper, to taste Lemon wedges, for garnish Chive sprigs, for garnish Preheat the grill to high, and oil the grate. Season steak with salt and black pepper on both sides. For the meat sauce, combine balsamic vinegar, ketchup, honey, shallots, Worcestershire sauce, salt, pepper, and Dijon mustard together in a pan. After cooking for about 15 minutes, strain the sauce, and whisk ½ cup butter in. Brush the sauce over the meat as it cooks. For the lobster tail, keep the grill on medium. In a bowl, combine ½ cup butter, chives, tarragon, garlic, hot sauce, and black pepper properly. Brush the tail with olive oil, and season with salt and black pepper. Place the cut side of lobster over the grill, and cook for 5 minutes. Turn it over, and add a spoonful of the butter mix on top. Grill for another 4 minutes or so, and remove from the grill to serve. Spinach Pilaf Ingredients Fresh spinach, roughly chopped, 1 pound Water, 3 cups Basmati rice, uncooked, 1½ cups Onion, chopped, 1 cup Vegetable oil, 1½ tablespoons Butter, melted, 1½ tablespoons Salt and black pepper, to taste In a pot, sauté onions in vegetable oil till it turns soft. Add water, and bring it to a boil. Now include rice, salt, and black pepper in, and stir properly. Keep heat on low, cover the pot, and let the rice cook for 20 minutes. In a pan, melt butter over low heat. Add spinach, and toss to coat properly. Once the rice is cooked, add spinach in, and toss gently. For serving In a plate, place the steak on one side and the spinach pilaf on the other. Using the tongs, keep the lobster tail over the pilaf, and sprinkle lemon juice and chive sprigs on top.
Grilled Surf and Turf with Mashed Potatoes and Onion Rings Surf and Turf Ingredients Jumbo shrimp, deveined in shell, 16 Rib eye steak, 2 pounds Garlic clove, crushed, 1 Olive oil, 1 tablespoon Cream, 1 cup Mint leaves, chopped, ¼ cup Red wine, ¼ cup Chives, chopped, ¼ cup Salt and black pepper, to taste Preheat the oven at 375°F. Season the meat with salt and black pepper on both sides. In a frying pan, add olive oil, and cook the meat for 2 minutes on each side. Take a baking tray, and transfer the meat on it. Place the tray inside the heated oven for about 12 minutes. Bring the meat out, and let it set for about 5 minutes. Meanwhile, take the same frying pan to combine wine, garlic, and cream together to prepare the sauce. Once the mixture is thick, keep it on the side for later. Preheat the griddle as the onion rings are getting ready. To grill the shrimp, first season with salt and black pepper. Place on the grill for about 2 minutes on each side till the shell turns pink and shrimp looks opaque. Squeeze lemon juice over the shrimp, and remove from the griddle. Mashed Potatoes and Onion Rings Ingredients Potatoes, 3 cups Lemons, halved, 2 Baking powder, 1½ teaspoons Egg, 1 Onion, 1 cut into ¼" rings Spinach bunch, blanched, 1 Sifted flour, 1 cup Butter, 1 cup Cream, 1 cup Extra-virgin olive oil, ½ cup ⅔ cup milk Frying oil Salt and black pepper, to taste Paprika, to taste Take a deep pot to boil potatoes in salted water till it turns tender. Bring potatoes out of water, peel, and cut into chunks. In a pan, melt ½ cup butter, and add the potato chunks in. You can even mash the potatoes before you add it in the pan. Add a pinch of salt, 1 cup cream, and combine till you get a smooth mixture. For the onion rings, place the cut rings in a bowl of ice water for about 20 minutes. Remove the rings from cold water bath, and drain on some paper towels. Meanwhile, take three bowls to prepare the batter to dunk the onion rings in. In one bowl, combine flour, salt, and baking powder together. In another bowl, separate the yolk from the white, beat it, and add milk, 1 tablespoon of olive oil, and the flour mixture. Now, beat the egg white, and add to the first mixture. Fold the egg white in the batter, and dunk the onion rings in. Heat oil and carefully cook the onion rings till they turn golden brown. For serving On a plate, place blanched spinach, and add a big spoonful of mashed potatoes. On top goes the steak, onion rings, and shrimp. Drizzle the sauce on top, and serve the dish.
Surf and Turf Satay with Peanut Sauce Surf and Turf Ingredients London broil, 2½ pounds cut in ½" wide strips Shrimp, deveined, 1 pound Scallions, sliced, 4 Brown sugar, 3½ tablespoons Ginger, grated, 3 tablespoons Fish sauce, 2 tablespoons Coriander seeds, toasted and ground, 2 teaspoons Cumin seeds, toasted and ground, 2 teaspoons Turmeric powder, 1 teaspoon Lemongrass stalks, peeled and chopped, 2 Garlic cloves, grated, 2 Lime juice and zest, 1 Canola oil, 1 cup Light soy sauce, ½ cup To prepare marinade for meat, whisk soy sauce, ¼ cup canola oil, 1 tablespoon lime juice and brown sugar, and 2 teaspoons garlic and ginger together. Place the meat inside a resealable bag, pour the marinade on top, seal the bag, and toss to coat properly. Leave the bag in the refrigerator for an hour. To prepare marinade for shrimp, mix the rest of the ingredients in a food processor. Place shrimp in a big bowl, and add the marinade on top. Coat properly, cover the bowl, and place in the refrigerator for an hour. To make satay, you will need skewers that have been soaked in water for about 30 minutes. To cook surf and turf, turn the grill on at medium-high and oil it. Thread beef strips onto the skewers. Place the skewers on the grill, and cook for about 3 to 4 minutes (depending on how charred and well-done you want) on each side. Follow similar technique with shrimp. Peanut Sauce Ingredients Garlic cloves, minced, 3 Water, 3 tablespoons Lime juice, 3 tablespoons Soy sauce, 3 tablespoons Fish sauce, 1 tablespoon Hot sauce, 1 tablespoon Ginger, minced, 1 tablespoon Creamy peanut butter, 1½ cups Coconut milk, ½ cup Cilantro, chopped, ¼ cup In a bowl, combine all the ingredients, except for cilantro, to prepare the sauce. Include the cilantro right before serving. For serving Once the meat and shrimp are ready, place skewers onto a platter with peanut dipping sauce. Drizzle lime juice over the satay, and enjoy.
Invite your family and friends over for a wonderful, home-cooked dinner. Prepare any of these dishes mentioned above in the article, and mesmerize everyone with the first bite.
By Sheetal Mandora Published: 9/23/2013 Tweet
