La Mariana Surf And Turf Combo Recipes

Steps:

• Make the garlic butter: Pulse the garlic in a food processor until chopped. Add the butter, lemon zest, lemon juice, parsley, 1 teaspoon salt and 1/2 teaspoon pepper; pulse until smooth. Chill at least 30 minutes.
• Prepare the mushrooms: Preheat the oven to 400 degrees F. Toss the mushrooms with 1 tablespoon olive oil and season with salt. Fill each mushroom with 1 heaping teaspoon of the garlic butter (reserve the remaining garlic butter for the crab filling). Arrange the mushrooms snugly in a baking dish and bake until tender, about 15 minutes.
• Meanwhile, heat the remaining 1 tablespoon olive oil in a skillet over medium heat. Add the shallot and crabmeat; cook until the shallot is soft, about 3 minutes. Stir in the wine and cook until slightly reduced, about 1 minute. Stir in the reserved garlic butter (about 1/3 cup) until melted. Season with salt and pepper. Remove from the heat and push the crab mixture to one side of the skillet; let any excess juices collect.
• Remove the mushrooms from the oven and preheat the broiler. Stuff the mushrooms with the crab mixture. Toss the panko with the juices in the skillet; sprinkle over the mushrooms. Broil until golden, about 2 minutes. Squeeze lemon wedges on top.

Steps:

• In a frying pan add add enough canola to cover the bottom. Dip the fish in the cornmeal, shake off the excess, season with salt and pepper and fry. When golden brown and slightly undercooked, remove and dry on a paper towel. Remove old oil from the pan and replenish with 1 tablespoon of canola oil and sear the meat until brown but still rare, then remove and place on a paper towel.
• Remove remaining oil, add fresh butter and sear white onion. Then add the peppers and let fry a few more minutes, then add the red onions, scallions and grapes. When done remove the vegetables and deglaze the pan with juice of orange. Then add shrimp juice and let cook for a few minutes. Add the jalepeno jam to thicken the sauce and half of hot pepper. Mix well. Reduce the sauce by half, add the vegetables, but take out half hot pepper and add the orange segments. Then add the sweet potatoes and meat, bring to a boil and add the apple. Season with salt and pepper.
• To serve place fish on a plate and cover with meat and vegetables.

Steps:

• Heat the olive oil in heavy, large skillet over high heat. Sprinkle the beef with salt and pepper. Sear the beef in the skillet for 3 to 4 minutes on each side. Remove from the skillet and let rest. Add the butter and mushrooms to the same skillet and saute until the mushrooms are browned, about 4 minutes. Then, add the shallots, garlic and thyme, and saute for 2 minutes. Add the Beef Reduction to the mushrooms and bring to a boil. Reduce the heat to medium-high and simmer until slightly thickened, about 5 minutes. Add the asparagus and parsley. Season with salt and pepper. Divide the Lobster Mashed Potatoes among 4 plates. Arrange the beef fillets on the top of the potatoes. Spoon the mushroom and asparagus ragout over the beef and serve.
• Preheat the oven to 450 degrees F. Brush a heavy, large roasting pan with olive oil. Place the shank pieces in the prepared pan. Scatter the carrots and onions around the shanks. Roast until the meat is brown, about 25 minutes. Transfer the meat and vegetables to a heavy, large saucepan. Place the roasting pan over medium heat. Add the red wine and stir 1 minute, scraping up any browned bits, and then add to the meat and vegetables. Add the beef broth, 4 cups water and thyme sprigs. Bring to a boil, reduce the heat to medium and simmer until the liquid is reduced to 2 cups, about 3 hours. Strain the broth. Chill uncovered until cool, then cover and keep chilled.
• Cook the lobster in a large saucepan of boiling salted water until just opaque in the center, about 7 minutes. Transfer the lobster to a work surface and cool slightly. Remove the lobster meat from the shell. Cut the meat into 1-inch pieces. Bring 1/3 cup milk to a simmer in a medium saucepan. Add the lobster meat and set aside. Add the potatoes to a large pot of cold, salted water and bring to a boil. Cook until the potatoes are tender, about 20 minutes. Drain the potatoes, return to the pot and mash. Add the butter and the remaining milk. Mix together well. Add the lobster mixture to the mashed potatoes. Season the potatoes with salt and pepper.