Surf and Turf
Don’t you like to get old school while cooking? Surf and Turf is one of those old school dishes from the 60s and 70s that seems to have faded although you can still catch it on menus. Although it is a bit stale, surf and turf is still worth thinking about as what could be more tasty than beef and seafood. Together they still make a nice culinary combo. Plus, if we apply some simple broiling, it is so easy to do that it can even be pulled off during the week!
Back in the day, surf and turf was typically filet mignon and shrimp or lobster. However, there really is no set definition which makes it a perfect foundation for mixed plate eating. A variety of different meats and fish or seafood can be broiled up and served together. Even more important than what meat or fish is served, is what seasoning to use with the meat or fish. There are so many opportunities to flavor a broiled surf and turf meal ranging from asian to just plain butter and garlic. Of course, we can also consider seasoning the meat and fish with a little oil or butter and salt and then seasoning with pepper and drizzling a vinaigrette over them after cooking. This is a great way to bring fresh flavors to any broiled meal not just surf and turf.
A surf and turf meal should not be devoid of vegetables. In fact, instead of using the top part of the broiling pan, a layer of vegetable under the meat and fish will do a bang up job. Tomatoes,bell peppers, fennel, chillies, sweet onions – the list goes on and on. It is still broiling and most of the meal gets done in one pan. That is a meal I like! Plus, any deliciousness from the meat and fish get all tangled up with the vegetables and that leads to nothing but deliciousness. The same flavor strategy mentioned above for meat and fish can be used for the vegetables, too. I never met a vegetable that did not like a vinaigrette. Simply adding some salt, olive oil and garlic does the trick, too.
A helpful and delicious item to have for broiling is clarified butter. Clarified butter is butter from which the solids have been removed. It has a high smoke point so it is very good for broiling and its butter taste is always welcome with broiled fish or shellfish. To make clarified butter, simply melt a few sticks of butter, bring to a gentle simmer, skimming any foam that rises. When there is no more foam, allow the solids to settle and pour off the fat into a container. The solids can be discarded and the clarified butter can be stored in the refrigerator. It is best to use unsalted butter when making clarified butter. When clarifying, clarify a bit more then you might need as you do lose some of the volume.
Here are a few recipes for a simple sweet and spicy surf and turf meal.
- 4 T-Bone Steaks 1-1.5 inches thick
- salt and pepper
- 4 tbsp of olive oil
- 1 tbsp of red wine vinegar
- 1 tbsp of grainy mustard
- 1 small clove of garlic
- 1 tbsp of capers
- salt and pepper
- Turn the oven broiler on to the highest setting. If there is only 1 setting that is fine.
- Salt the steaks well on both side.
- Spray the top and bottom of a broiling pan with non stick spray or cover the top and bottom of a broiling pan with foil for easy clean up.
- Place the steaks on the broiling pan and place the pan in the oven so that the meat is about 4 inches from the heat source. Broil the meat for about 4 minutes then flip the steaks.
- After another 3 minutes, using a small paring knife, make a small cut into one of the steaks to check for doneness. Cook the steaks to your liking.
- When the steak is done season with pepper. The pepper is added after to avoid burning it.
- Chop the garlic finely.
- In an medium bowl whisk the oil, vinegar and mustard together.
- Add the capers and garlic. Mix well.
- Season to taste with salt and pepper.
- Drizzle the steak with the mustard vinaigrette to taste.
- Any tender steak will do, sirloin, ribeye, etc even some nice chopped steak! Pork chops or chicken can also be substituted here making sure to adjust the broiling time as needed. It really does not have to be fancy. Just make sure to keep the thickness to about an inch to and inch and a half.
- 12 sea scallops
- 12 large shrimp, peeled and deveined
- 3 tbsp of clarified butter
- 1/4 cup of honey
- 1/2 tsp of ancho chilli powder
- 1/4 tsp garlic powder
- 1 lime
- wooden or metal skewers
- salt and pepper
- Turn the oven broiler on high. If there is only one broiler setting that is fine.
- In a small pot melt the butter. When melted, whisk in the honey, chilli powder and garlic powder.
- Slice the lime in half and squeeze lime juice into the honey mixture to taste. Season with a salt and pepper.
- Pat the shrimp and scallops dry. Skewer the shrimp and scallops. If using wooden skewers, soak them in water for 30 minutes prior to using so they do not burn.
- Place the skewers on a large plate. Season lightly with salt. Using a pastry brush, coat the shrimp and scallops with 1/2 the honey butter mixture.
- Place the skewers on a broiling pan and place the pan in the oven about 4 inches from the heat source. Cook the shrimp and scallops about 4 minutes. Flip them and coat with another coating of the honey mixture. Continue to broil another 2-3 minutes or until the scallops are opaque and the shrimp are pink and cooked through. Season with a dash of black pepper to taste.
- Serve hot.
I hope you enjoy!
Keep Eating! Keep Innovating!
What is your favorite Surf and Turf combo? Do you have any broiling tips you want to share? Let us know all about it in the comments or on Facebook.
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