Surf And Turf Brochettes Recipes

Steps:

• In a small skillet, saute garlic in 2 teaspoons oil until tender; remove from the heat. In a small bowl, combine the parsley, green onions, thyme, lemon zest, salt, pepper, cayenne and reserved garlic. Set aside 1/2 cup for crumb topping. , Add softened butter to remaining herb mixture; mix well. Shape into a 1-in.-thick log; wrap and refrigerate for 30 minutes or until firm., For crumb topping, combine the bread crumbs, melted butter and reserved herb mixture; set aside., Preheat oven to 375°. Split lobster tails in half lengthwise. With cut side up and using scissors, cut along the edge of shell to loosen the cartilage covering the tail meat from the shell; remove and discard cartilage., Place lobster tails on a baking sheet; top with reserved crumb topping. Bake, uncovered, until meat is firm and opaque and crumbs are golden brown, 15-20 minutes., Meanwhile, sprinkle steaks with coarse pepper. In a large skillet over medium heat, cook steaks in remaining oil until meat reaches desired doneness, 4-5 minutes on each side (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Unwrap herb butter; cut four 1/4-in. slices from log. Place 1 slice on each steak. Serve with lobster. Rewrap remaining butter; refrigerate for 1 week or freeze for up to 3 months.

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.

Steps:

• Gently toss together the crabmeat and seafood seasoning in a medium bowl and then refrigerate.
• Melt 2 tablespoons of the butter on a griddle or in a large skillet over medium heat. Add the onions, 1 tablespoon of the soy sauce and 1 tablespoon of the Worcestershire sauce and cook until the onions start to soften, about 5 minutes. Raise the heat to high, add the beef and cook, adding more butter if needed and breaking up the meat with a spatula. Stir in the remaining soy sauce and Worcestershire sauce, sprinkle with salt and pepper and continue to cook until the beef is no longer pink, about 2 minutes.
• Stir in the cherry peppers and push the beef and onions over to the side of the griddle and cover with the cheese slices. Melt the remaining 1 tablespoon butter in the cleared area of the griddle, add the crabmeat and cook just until warmed through, about 2 minutes.
• Spread both sides of the rolls with Have Mercy Sauce. Top the bottom half of the rolls with the beef and onion mixture and crabmeat. Cover with the top half of the rolls.
• Stir together the mayonnaise, mustard, pickle brine, hot sauce and seafood seasoning in a small bowl until smooth. The sauce keeps, refrigerated in an airtight container, for up to a week.

Steps:

• Soak 12 (10-inch) wooden skewers in water for 30 minutes.
• Alternately thread beef cubes, shrimp and green pepper onto skewers.
• In small saucepan, combine orange juice, steak sauce, wine and garlic; remove and reserve 1/2 cup of this mixture for basting. Blend cornstarch into remaining steak sauce mixture in the saucepan.
• Over medium heat, cook and stir until sauce thickens and begins to boil; keep warm.
• Grill brochettes over medium heat for 8-10 minutes or until done, turning and brushing often with the 1/2 cup of reserved steak sauce mixture that was not boiled.
• Serve brochettes with warm sauce for dipping.
• Note: on my gas grill 6-7 minutes was the perfect cook time.

Steps:

• To make chimichurri sauce mix oil, lime juice, garlic, onion, cilantro, oregano, salt, cayenne and black pepper (can be made up to 3 days ahead and refrigerated, covered).
• In plastic food-storage bag, combine 1/3 cup chimichurri sauce and steaks; seal.
• Cut halibut fillet into 4 serving pieces. In a second plastic food-storage bag, combine 1/3 cup chimichurri sauce and halibut; seal.
• Reserve remaining 1/3 cup sauce.
• Marinate steak and halibut in refrigerator 30 minutes.
• Prepare outdoor grill with hot coals arranged for direct grilling, or heat gas grill for direct grilling. Remove steak and halibut from marinade; discard marinade.
• Grill steak and halibut 10 minutes, covered, turning steak after 5 minutes for medium-rare, and halibut flakes when prodded with a fork. Serve steak and fish with reserved chimichurri sauce.

Steps:

• Soak 4 bamboo skewers in water for 30 minutes.
• Combine 1rst 5 ingredients -- marinate prawns and beef cubes in sauce -- add salt and pepper to taste.
• Preheat bbq to medium high.
• Thread 4 pieces steak and 3 prawns alternately onto skewers.
• BBQ 5-10 minutes till steak is done and prawns are just cooked.
• Place butter and garlic into pan -- saute 2-3 minutes. add parsley, lemon juice, and zest. simmer 1-2 minutes.
• Serve with kebabs!

Steps:

• 1. Heat a heavy based pot until hot. Add the butter, garlic and prawns and stir fry until prawns are half cooked, set aside.
• 2. Mix the stock powder and hot water together until powder is well disolved. Add to cream.
• 3. Using the same pot, heat the cream mixture until hot. Stir constantly. Do not allow to boil.
• 4. Add the parsley and prawns. Add salt and pepper, to taste.
• 5. Mix cornflour and cold water together. Add to pot to thicken.
• 6. Continue to cook until prawns are cooked through.
• 7. Serve over cooked steaks with potato chips or wedges and a green salad.