Surf N Turf Snack

Surf N Turf Snack

Surf N Turf Snack

  • Servings: 2
  • Difficulty: Easy
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Afternoon snacks around our house while working in the garden are Simple but Tasty and this particular one is a real crowd pleaser.

Here’s how we do this one.

Shopping list:

  • 12 31 – 40 Peeled Deveined Shrimp
  • 1 pound Top Sirloin Steak Tails – cut into bite sized pieced
  • 1/4 cup Soya Sauce
  • 2 tablespoons Butter
  • 2 teaspoons Granulated Garlic
  • 4 tablespoons Garlic Hoisin sauce
  • 2 teaspoons Sugar
  • 1 small bunch Scallions – chopped for garnish
  • 6 Bamboo skewers

Putting it all together:

  1. In a non reactive bowl combine the Soya, Hoisin and sugar and mix well.
  2. Place the steak in a large zip lock bag, add the soya mixture and place in the fridge for 1 hour.
  3. Soak the skewers in cold water for 45 minutes so they will not burn on the grill.
  4. Preheat your grill to 375°.
  5. Thread the steak onto the skewers.
  6. Grill the skewers for 10 minutes per side
  7. Pull the skewers off the grill and tent with tinfoil
  8. Melt the garlic and butter in a large saute pan at medium high heat
  9. Add the shrimp to the garlic butter and saute until all shrimp are pink…. about 8 minutes.
  10. Plate 3 skewers and 6 shrimp per person and garnish with the chopped green onion.

There you have it another “Simple but tasty recipe for the grilling season and beyond.”

Until next time…….

                           Bon Appetit

Surf N Turf

Surf N Turf

Surf N Turf

  • Servings: 4
  • Difficulty: Easy
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Surf N Turf is one of those menu items that usually means an 8 – 10 ounce N Y Strip and a 8 ounce Lobster tail that comes with a price tag that crashes the $50.00 mark but it also means most working class people can’t afford it and that includes me so I came up with an alternative in this cost efficient version….. 4 people for less than $50.00.

Cooks note: The skewers are best when done on a grill however if you don’t have one or the weather won’t let you then the oven is perfectly fine.

Here’s how we do this one.

Shopping list:

  • 2 1/2 pounds Sirloin Steak tails – cubed into bite sized pieces.
  • 1 package 31 – 40 Shrimp – peeled, deveigned and tail off.
  • 3 tablespoons Garlic butter
  • 1/4 cup Soya sauce
  • 1/4 Fish sauce
  • 2 tablespoons Sambal
  • 1/8 cup Oyster sauce
  • 2 teaspoons Sugar
  • 4 Scallions – rough chopped for garnish
  • 12 Bamboo skewers 

Putting it all together:

  1. Preheat the oven to 375°
  2. Place the steak pieces into a large non reactive bowl. Mix together the soya sauce, fish sauce, Sambal, oyster sauce and sugar and pour over the steak pieces. Cover and refrigerate.
  3. Soak the skewers for at least 30 mins before using so they don’t burn.
  4. Thread the steak on the skewers and place on a sheet tray. Put in the oven for 20 minutes, turning half way.
  5. While the skewers are cooking quick fry the shrimp in the garlic butter until pink.
  6. Serve as an appetizer or as the main for your favourite side dish.

There you have it another “Simple but tasty recipe for the grilling season and beyond.”

Until next time……..

                           Bon Appetit

Hunter’s Stew

Hunters Stew

I think the most wonderful thing in the world is another chef. I’m always excited about learning new things about food.

Paul Prudhomme

Hunter's Stew

  • Servings: 6-8
  • Difficulty: Easy
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Weather wise things around here have been bonkers. One day it’s almost short sleeve and shorts time and the next minute we have snow up to our armpits and it’s as cold as a Tax Collectors heart so when things get squirrely like this my heart says it’s time for Comfort Food and nothing says comfort like a tasty and filling STEW.

I picked this stew because it’s not one I have made before but as usual I have to add my own spin to it.

Here’s how we do this one.

Shopping list:

  • 1 1/2 pounds Sirloin Steak Tails
  • 1/2 pound Cipollini onions – peeled and left whole
  • 3 + 3 tablespoons Olive Oil
  • 4 Garlic cloves – rough chopped
  • 2 Carrots – peeled and rough chopped
  • 1 1/4 cups Long Grain and Wild Rice blend
  • 10 cups Beef Stock
  • 3/4 Madeira
  • Salt and Pepper to taste

Putting it all together:

  1. Preheat your oven to 350°
  2. Heat the first 3 tablespoons of oil in a large  Dutch Oven
  3. Season the steak tails with salt and pepper and brown in the dutch oven. Remove to a separate plate.
  4. To the dutch oven add two cups beef stock and the Madeira wine and bring to a boil. Add the beef, cover and put in the oven for 1 1/2 hours on simmer.
  5. While the beef is simmering cook the rice by heating the remaining oil in a soup pot and add the rice and garlic stirring well and cooking for about 2 minutes. Add in the remaining beef stock and the carrots, bring to a boil then cover and simmer for one hour or until the rice is tender.
  6. Remove the beef from the braising liquid, cut into small bites and add back to the braising liquid along with the Cipollini onions.
  7. Add the rice mixture to the beef, mix well and simmer for about 10 to 15 minutes
  8. Serve with a nice crusty bread or crusty style dinner roll.

There you have it another “simple but tasty recipe for the grilling season and beyond.”

Until next time………

                          Bon Appetit