La Mariana Surf And Turf Combo Recipes

SURF AND TURF WITH FRUITS, ISLAND STYLE

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.

SURF 'N EARTH

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.

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.

BUCATINI A LA SURF AND SURF

Steps:

• Bring a large pot of water to a boil over high heat, and add a handful of salt. Drop the pasta into the boiling water and stir to keep it from clumping together and cook until al dente. Drain and set aside.
• Heat a large heavy skillet over medium-low heat, add the pancetta and cook until crispy, about 10 minutes. Remove the pancetta from the pan and drain on a paper towel. Drain fat from pan.
• Add 3 tablespoons olive oil to pan over medium heat, add garlic, shallots, red pepper flakes and cook for 1 minute. Then add clams, white wine, tomato sauce and thyme to the pan and cook, covered, for 3 to 5 minutes or until clams have opened. Season the shrimp, calamari, and the scallops with salt and pepper and raise the heat to medium-high. Add the seafood and cook until the shrimp just starts to turn pink and the squid and scallops become opaque, 2 to 3 minutes.
• Add the pasta into the pan and toss until coated with the sauce. Transfer the pasta and shell fish to a large serving platter and garnish with the basil, parsley, pancetta, and coarsely ground black pepper. Drizzle with extra-virgin olive oil and serve immediately.

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.