Surf& Turf Chili -

-(See RECIPE) 1 t Vegetable oil

1/2 lb Skirt or flank steak

3 Garlic cloves -- finely minced

1/8 ts Ground allspice

1/2 c Chicken stock

-OR low-sodium chicken broth 8 Jumbo shrimp

- peeled and deveined Salt -- as desired 1/2 bn Cilantro -- chopped

12 Corn tortillas

1 c Sour cream

325F and cook for 1 to 1 1/2 hours or until the steak

10 to 12 minutes. Taste for salt and add if desired. Using a fork, shred the steak with the other chili ingredients. Arrange the chili on a serving platter or in individual bowls and sprinkle with chopped cilantro. Serve with warm tortillas instead of bread and pass sour cream on the side. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK