Sizzlin Summer Steaks Spuds With Cheesy Scallion Butter Recipes

SHRIMP AND BEEF SKEWERS WITH SOY AND SCALLION BUTTER

Steps:

• For the butter: In a food processor, combine the butter, scallions, garlic, and soy sauce. Pulse until smooth. Place the mixture on a piece of plastic wrap and form into a log about 1-inch in diameter and 7 inches long. Roll the log in the plastic wrap and refrigerate until firm enough to slice, about 30 minutes. Slice into 1/4-inch pieces.
• For the skewers: In a small bowl, mix together the olive oil, garlic, salt, and pepper. Thread 4 pieces of mushroom onto 6 of the skewers. Thread 4 shrimp onto 7 of the skewers. Thread 4 pieces of the steak onto the remaining 7 skewers. Arrange the skewers in a single layer on 2 baking sheets. Spoon the oil mixture over the top and marinate for 15 minutes.
• Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Grill the beef skewers for 3 minutes each side for medium-well. Let the meat rest for 5 minutes. Grill the shrimp skewers for 2 minutes each side until opaque and cooked through. Grill the mushroom skewers for 4 minutes each side until tender. Arrange the skewers on a platter and serve with the sliced butter.

CHARRED SCALLION BUTTER

Steps:

• Heat a large cast-iron skillet over high until smoking hot. Add scallions and cook, turning occasionally, until evenly blackened, 8-10 minutes. Transfer to a cutting board and let cool; coarsely chop.
• Mix scallions, lime zest, and lime juice into butter in a medium bowl until evely blended; season with salt and pepper.
• Do Ahead
• Butter can be made 2 weeks ahead. Cover and chill.

SCALLION BUTTER

Steps:

• Mix all ingredients, keeping warm.
• Use some for basting while grilling the lobster or seafood of choice.
• Use the remainder as a dipping sauce, served with the lobster or seafood of choice.

CHEESY SPUDS DAUPHINOISE

Steps:

• Place the cream, milk and garlic in a saucepan and slowly bring to the boil.
• Remove from the heat and allow to cool.
• Peel and thinly slice the potatoes (about 2 millimetres thick).
• Butter a small baking tray or ovenproof dish and season lightly with salt and pepper Arrange slices of potato over the bottom of the dish overlapping as you go, lightly seasoning each layer with salt and pepper until all the potato is used up.
• Pour the cream and milk mixture over until the potatoes are just covered.
• Press down the potatoes with something flat so that the cream covers all of the potatoes.
• Bake in a moderate oven (350°F) for about 30 minutes.
• Turn the oven down to 300°F and sprinkle the potatoes with grated cheese.
• Cook until tender for a further 15 minutes (approx).
• If the potatoes get too brown on top for your liking, cover them with aluminium foil.

STEAKS WITH TANGY CORN RELISH AND SUPER CHEESE AND SCALLION SMAS

Steps:

• Place the potatoes in a medium- sized sauce pot, add enough water to cover them by an inch or two, and place over high heat to bring it up to a boil. Boil potatoes for about 12 minutes, or until they are fork tender.
• To start the corn relish, preheat a medium-size skillet over medium heat with 2 tablespoons of EVOO, twice around the pan. Add the onions, garlic, chili powder, cumin,sugar,salt, and pepper. Cook for 4 to 5 minutes, stirring frequently, until the onions start to take on a golden color and are nice and tender.
• While the onions for the corn relish are cooking preheat a large skillet over medium heat with the remaining 2 tablespoons of EVOO. Pat the steaks dry with a paper towel, and season liberally with the grill seasoning. Add the steaks to the hot skillet and cook on each side for 4 to 5 minutes for rare, or 5 to 6 minutes for medium. Remove then from the skillet and let the steaks rest, loosely covered with foil, for about 5 minutes.
• Once you have the steaks going, get back to the corn relish. Add the chicken stock and bring the liquid to a bubble. Add the corn and continue to cook for about 2-3 minutes, or until the liquids have reduced by half.
• Check on the boiling potatoes. If tender, drain, and return to the hot pot. Smash the potatoes with the masher and combine them with the cream cheese, cheddar cheese and the scallions. Season with a little salt and pepper. Remash, taste, and adjust the seasonings.
• To the corn relish add the lime zest and juice and the cilantro. Stir to combine and taste the relish to adjust the seasoning with salt and pepper.
• Squeeze a quarter of a lime over each of the rested steaks. Serve the steaks with a large helping of the tangy corn relish and a big mound of the super smashed suds.

CHEESY SWEET AND SAVORY SPUDS

Steps:

• Place the potatoes and sweet potatoes in a large pot with enough water to cover. Bring to a boil. Cook about 15 minutes, until tender but firm. Remove from heat, and drain.
• Preheat the oven broiler.
• In a large bowl, mash the potatoes. Gradually mix in butter, heavy cream, chicken bouillon, brown sugar, and pepper. Transfer the mixture to a medium baking dish, and top with Monterey Jack cheese.
• Broil uncovered in the preheated oven 10 minutes, or until the cheese is melted and lightly browned.

SIZZLIN' SUMMER STEAKS & SPUDS WITH CHEESY SCALLION BUTTER

Steps:

• Preheat the grill--you want it HOT.
• Cut 4 squares of heavy-duty foil, set aside.
• Scrub the spuds, pour a bit of olive oil on your hands, and rub on potatoes; set each potato on a foil square; fold foil around the potato snugly.
• Potatoes should be roasted over indirect heat (we put ours on the top rack) until they "give" when squeezed (20-25 minutes).
• Prepare the Cheddar-Scallion Butter: Mix all ingredients in a small mixing bowl OR in a food processor, until well blended; set aside to serve at ROOM temperature.
• When potatoes are nearly ready, smear steaks with olive oil; make sure the grill is HOT; pop the steaks on; depending on how "done" you like 'em -- we prefer medium-rare (so that's about 4 minutes per side).
• When the meat is done, remove to a platter; put the potatoes in a serving bowl.
• Serve each steak and potato with a dollop of Cheddar-Scallion Butter; sprinkle with some salt and pepper.
• That's what summer is all about!
• VARIATIONS --
• Fresh parsley in the butter.
• Finely minced green or red pepper.
• Monterey Jack OR Bleu cheese instead of the Cheddar.
• Two or three slices of crumbled bacon! Oh, yeah -- .