Surf n Turf

Company is coming tomorrow.  This will be the menu with French Bread. Pictures coming after it is all made.

Louisiana Killer Shrimp

Recipe from: Sherrybeth 

Servings: 4 to 6 

2 tablespoons rosemary

2 teaspoons dried thyme

1 teaspoon black pepper

5 garlic cloves, peeled and chopped

1 teaspoon celery seeds

1 teaspoon crushed red pepper flakes

2 quarts chicken broth

3 ounces tomato paste

½ cup butter

1 ½ pounds shrimp, peeled, tails on

1 loaf French bread, toasted

Crunch up the rosemary and thyme using fingers. Place all ingredients, except shrimp and french bread, in a large pot. Simmer this mixture for 2 ½ hours.

Five minutes before serving add shrimp and cook about 3 to 4 minutes or until shrimp is done. Serve shrimp with broth and toasted French bread for sopping the broth.

Cuban Style Beef Chuck Eye Steak

4 lbs chuck eye steak, 1-inch thick, beef 

2 tablespoons garlic-flavored olive oil ( or mix some olive oil with garlic powder or fresh minced garlic) 

1 tablespoon cajun seasoning 

2 tablespoons adobo seasoning ( with or without pepper) 

1 teaspoon salt 

1/2 teaspoon black pepper 

Preheat broiler (or grill). 

Place in oven safe baking dish (I have a special glass one). Pour garlic oil over top of steak, coating the top. Sprinkle on the spices, any order. 

Broil about 20-25 minutes, depending on the thickness of your steak. about 25 minutes.

Chimichurri Sauce           yield: Makes about 1 cup

This garlicky sauce from Argentina is great spooned over beef or chicken.

1 cup (packed) fresh Italian parsley

1/2 cup olive oil

1/3 cup red wine vinegar

1/4 cup (packed) fresh cilantro

2 garlic cloves, peeled

3/4 teaspoon dried crushed red pepper

1/2 teaspoon ground cumin

1/2 teaspoon salt

Puree all ingredients in processor. Transfer to bowl. (Can be made 2 hours ahead. Cover and let stand at room temperature.)

Salad dressing

1/4 C. fresh squeezed orange juice

1/4C. fresh squeezed lime juice

1/3 C. olive oil

1/4 C. red wine vinegar

1 tsp minced garlic

2 tsp. sugar

1/3 C finely chopped fresh oregano

Salt and pepper to taste

Salad

2 ears corn, or equal frozen, thawed

2 avocados peeled, pitted and dice large

8 or 9 cherry tomatoes

1 red onion, large dice

1 C. cooked, drained red beans and a handful of mixed herbs greens

soak onions in ice water with a little lime juice or vinegar. It takes out the harshness and adds a pleasant zing back in. __________________

Fried Sweet Potatoes.  Preheat oven to 300º 

2 Large sweet potatoes

1/4 C. vegetable oil

Kosher salt and freshly ground black pepper

Before the steak goes in the oven, place the sweet potatoes on baking sheet until they are easily pierced with a fork but still offer some resistance, about 45 minutes.  Remove from oven and allow them to cool.  Just before steak is ready, cut lengthwise into quarters and heat oil in large fry pan until oil is very hot but not smoking. Fry until they are brown and crisp, about 3 minutes, remove to paper towels and salt and pepper.

Stuffed Mushrooms  Pre heat oven to 375 degrees

16 mushrooms

1/4 lb. butter or more

1/2 C. dry bread crumbs(freshly made, please)

1 T. chopped parsley

1 Tblsp. chipped chives or onion

1/4 tsp Tabasco

1 tsp salt

1 tsp. freshly ground black pepper

2 eggs, lightly beaten

1/2 C. grated Parmesan cheese

small amount of broth

Clean mushrooms, remove stems and chop fine. Melt 4 T. butter and cook bread crumbs, onions, parsley and seasonings. Brush mushrooms with melted butter, Cool stuffing; stir in eggs and stuff mushrooms.  Sprinkle with parmesan cheese, arrange

on parchment lined baking pan and bake about 15 minutes or until browned and tender. You may baste with additional butter if you like.

Note I added about a T. or two of chopped real bacon bits. 

Note serve with toothpicks

I also made Parmesan chips: Take left over grated Parmesan and place a pinch at a time on parchment paper lined baking sheet and place in heated oven for two or three minutes, until melted.  Let cool.  They will be crisp like chips.