Surf And Turf Brochettes Food

SURF AND TURF FOR TWO

Steps:

• Make the herb oil: Pulse the parsley, chives and olive oil in a mini food processor until smooth. Thin with water, if necessary, and add 1/4 teaspoon each salt and pepper. Transfer to a small bowl, cover and set aside. (This can be done up to 2 hours ahead.)
• Prepare the surf and turf: Toss the shrimp, olive oil, lemon juice, chopped thyme, and pepper to taste in a bowl. Wrap each shrimp with a piece of pancetta. Preheat the broiler. Arrange the shrimp on a foil-lined broiler pan. Season the beef with sea salt and pepper, press the thyme sprigs into the meat and set aside. Snap off the tough ends of the asparagus. Put the asparagus in a microwave-safe dish with 1/4 cup water and a pinch of sea salt. Heat a medium ovenproof skillet over high heat and add the butter. When the foam subsides, sear the beef until golden brown, about 3 minutes per side. Using tongs, hold the meat and brown the sides. Transfer the skillet to the broiler and cook until a thermometer inserted into the beef registers 125 degrees F for medium rare, about 4 more minutes. Transfer to a cutting board to rest while you cook the shrimp.
• Broil the shrimp until the pancetta is crisp, about 2 minutes per side. Meanwhile, microwave the asparagus until tender, about 2 minutes. Slice the beef into 4 pieces. Serve with the shrimp, herb oil and asparagus.

SURF AND TURF FOR TWO

Steps:

• Whisk 1 tablespoon olive oil, butter, onion, wine, Worcestershire sauce, lemon juice, parsley, seafood seasoning, garlic, and black pepper together in a bowl; add shrimp. Toss to coat evenly. Cover bowl with plastic wrap and refrigerate for flavors to blend, at least 15 minutes.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate. Coat steaks with 2 teaspoons olive oil; sprinkle with steak seasoning.
• Cook steaks until they are beginning to firm and have reached your desired doneness, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Transfer steaks to a platter and loosely tent with a piece of aluminum foil.
• Remove shrimp from marinade and grill until they are bright pink on the outside and the meat is no longer transparent in the center, 2 to 3 minutes per side.

SURF AND TURF IN HERBED RED WINE SAUCE WITH BUTTERY MUSHROOMS AND CREAMY LEEKS

Steps:

• For the sauce:
• Heat the olive oil in a large skillet over medium-low heat. Add the shallots and garlic to the pan and sweat them for 1 minute. Throw in the thyme, marjoram, bay leaf, cloves, and juniper berry and sweat for 1 minute. Add the red wine and let the mixture simmer until the wine is mostly cooked off and the sauce starts to thicken slightly, about 20 to 25 minutes. Stir in 1/2 cup of the demi glace, cook for 1 minute, then taste. If the sauce needs a little more richness, add more demi glace until it tastes evenly rich and smooth. Stir in the butter until it is just melted. Taste the sauce again and season with salt, and pepper, if necessary.
• For the steak and turf:
• Preheat the oven to 400 degrees F. Preheat a grill or cast iron pan over high heat.
• Remove the steak from the refrigerator 30 minutes before cooking so the meat is at room temperature. This helps the meat to cook evenly. Coat the steak in 2 tablespoons olive oil. Season the steak with salt, and pepper. Sear the steak on both sides, about 2 minutes per side, until browned. Transfer the steak to the oven for 10 to 12 minutes. Remove from the oven and let rest before slicing. While the steak is in the oven, season the fish well with salt and pepper. Wrap thin slices of potato around each piece of fish, overlapping slightly. Do this with each slice overlapping the last by 1/4-inch until the fish is wrapped. Heat a nonstick pan over medium heat and add 1 tablespoon olive oil. Season the potato-wrapped fish with salt and pepper and add the fish to the pan with the potato overlap facing down. This will help seal the potatoes on the fish. Cook each side until the potato is crispy and fish is cooked through. Transfer the cooked fish to a paper towel. Keep warm.
• For the mushrooms:
• Melt 1 tablespoon butter in a large skillet over medium heat. Add the corn to the pan and cook until lightly browned. Remove the corn from the pan to a bowl. Add another 1 tablespoon of butter and then stir in the shallots. Cook the shallots until softened, about 5 minutes. Remove the shallots to the bowl with the corn. Add in the remaining 2 tablespoons butter and raise the heat to medium-high. Add the mushrooms and cook until they start to brown, but are still firm. Add the sherry vinegar and stir. Simmer until reduced down and almost cooked out. Add the corn and shallots back into the pan. Stir to combine. Season the mushrooms with salt and pepper. Keep warm.
• For the leeks:
• In a large, deep saute pan over medium heat, melt the butter. Add the leeks and shallots and sweat the leeks and shallots for 3 minutes, stirring occasionally. Season the mixture with salt and pepper. Add the wine and bring to a simmer and let the wine cook all the way down until it is almost cooked out. Add the stock and repeat the reduction process. Add the cream and reduce the heat to medium-low and let simmer until the leeks and shallots are tender and the sauce begins to thicken. Season the mixture with salt, and pepper again, if needed.
• To plate:
• Slice the steak into thin slices. Make a bed of mushrooms on each plate. Top with slices of steak and a piece of fish. Spoon the leeks on the side. Top the steak and fish with the red wine sauce.

SURF AND TURF: STEAK AND SHRIMP RECIPE

Steps:

• In a small bowl, mash together the butter, garlic rosemary, thyme and parsley. Store in the fridge until ready to use.
• If possible, take the steaks out of the fridge 30 minutes before cooking, to let them come to room temperature.
• Brush steaks on both sides with olive oil. Season both sides generously with salt and pepper, patting to help the seasonings stick.
• Heat a cast iron grill pan over medium-high heat for 2-3 minutes, until very hot.
• Add the steaks and cook for 4-5 minutes, until browned on the bottom. Flip and cook for 2-7 minutes, until done to your liking.* Rare: 120 degrees (49 degrees C), 1-2 minutes* Medium Rare: 130 degrees (54 degrees C), 2-4 minutes* Medium: 140 degrees (60 degrees C), 4-6 minutes* Medium Well: 150 degrees (66 degrees C), 6-8 minutes* Well Done: 160 degrees (71 degrees C), 8-10 minutes
• Remove the steaks from the pan. Cover to let them rest and keep them warm.
• Turn off heat. Wait for the pan to stop smoking, then lightly wipe down the pan if it has any pieces left.
• With the heat off but while the pan is still hot, add 2 tablespoons of garlic butter in smaller chunks. (Reserve the rest of the garlic butter for the steaks later.) Move the butter pieces around as they melt, so that the melted butter coats the pan evenly.
• Once butter melts, turn on heat to medium. Quickly add the shrimp in a single layer. Cook for 1-3 minutes per side, until opaque and golden.
• Serve steaks with a pat (1 tablespoon) of garlic butter on top. Serve shrimp alongside the steaks, with garlic butter from the pan poured over them, and a squeeze of lemon, if desired.