Tuesday, August 10, 2010

Summer Surf and Turf

Well, now that summer is essentially over, I guess it would be just about time for me to finally get something up on this site here!

I apologize in advance for the lack of organization of my post; I very rarely use anything that resembles a recipe and also generally fail to write down anything I do as I go along, so bear with me here. I also apologize for the formatting here. Luke's going to have to help me clean this up at some point.

Anyways, over the last few weeks, I had been having crazy person cravings for surf and turf. Yes, ladies and gentleman, surf and turf, that meal that does everything in its power to exude an air of decadence and gluttony and proves that we as American's have conquered both the wild plains and the deep blue seas. With our stomachs.

Anyways, the first thing you'll need to do with this meal is pick out your meats. I went with a pair of rib eye steaks from the local market. For those that are still learning meat cuts, rib eye (also know as Scotch fillets) are beef steaks cut from the rib section of the cow. Because of this, they are fattier and more tender (marbled) than other cuts (seen here, already marinated). They can be a bit pricey too. You'll also want to pick up some shrimp. I recommend going with a bag of small or medium shrimp to make preparation a bit easier. Large shrimp have to be deveined since their digestive tract may contain grit. In smaller shrimp this can be done for cosmetic reasons, but isn't mission critical. I also picked up some grilling mushrooms.

When you get set up, make sure to throw your shrimp skewers in a pan of water for about an hour so you don't wind up with shrimp torches. Next, I marinated the steaks in a large zip lock bag with some extra virgin olive oil, salt, pepper, Worcestershire, and crushed garlic in the fridge, while I skewered the shrimp and set up the grill. If you buy your shrimp frozen, you can thaw them in a bag placed in cold water.

When the grill is ready, go ahead and throw your steaks on over indirect heat for a few minutes. You'll want to have a jump on them before you add the shrimp, since the shrimp will cook crazy fast. When the steaks are moving along, throw on the shrimp skewers with whatever herbs you like (thyme and rosemary for me). The shrimp need to be turned often, so keep your eye on them. I also shook a little adobo on the shrimp as they were cooking.

For the mushrooms, brush lightly with oil, add some salt and pepper and grill on tin foil over indirect heat. Don't over cook them. Burnt mushrooms are SAD SAD things.

Once everything is finished, plate it up and serve. If everything went well, you should have pretty nice meal laid out here.

As far as pairings for this meal go, I'd say you're pretty safe with a darker amber lager or another heavy red meat beer. For wine, I picked a syrah by Francis Coppola. It was a little peppery with definite hints of blackberry and earth, but it went pretty well with the steaks. You can pick it up at any local grocer with a decent wine selection.

Well, that's all I have for now! Have fun with attempting this meal. The great thing about shrimp and beef is that you can do just about anything with them. Peace out, Conquistadors.

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