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Mike's Complete Surf & Turf Dinner
Introduce
Chef :
MMOBRIENMike's Complete Surf & Turf Dinner
Lobster, king crab claws, shrimp and thick juicy Porterhouse Steaks. Oh, and stacked spuds. All brought to you by four of my extremely adventurous 6 and 7 year old students! Great work munchkins! Excuse the lack of their presentation photo. Theirs came out too dark.
Ingredient
Food ration :
4 servings
4 (1.5 Pound)
Porterhouse Steaks [1.5" thick - room temp]
as needed
Worshestershire Sauce
to taste
Garlic Powder
to taste
Fresh Ground Sea Salt
as needed
Fresh Ground Black Pepper
as needed
Butter
as needed
Olive Oil
4-1 Pound
Alaskan Lobster Tails
2 Pounds
King Crab Legs & Claws
2 Pounds
Jumbo Shrimp
2 Cubes
Butter [reserve one for serving]
to taste
Tony Satcheres
1/2 Cup
White Wine
as needed
Tin Foil
1 Pound
Thick Cut Bacon
as needed
Cooled Bacon Grease
as needed
Cracked Sea Salt
as needed
Granulated Garlic Powder
2 Cubes
Butter [room temp]
1 Bundle
Chives [fine chopped]
2 Cups
Fresh Chopped Fried Bacon
as needed
Shreadded Cheddar Cheese
Cooking instructions
* Step 1
Here's most what you'll need in steps 1 thru 3. Condiments and additions not pictured.
* Step 2
Onions & mushrooms pictured. Thick slice both. Gently wipe mushroom with a clean damp cloth before chopping. Do not rinse them under water.
* Step 3
Marinate your steaks at room temperature with everything in the Steak section for at least 30 minutes, if not longer.
* Step 4
#1 Idaho Potatoes pictured. 1+ pound a piece.
* Step 5
Fry your bacon for your potato topping.
* Step 6
Drain your bacon then, fine chop.
* Step 7
Always reserve your unburnt, filtered bacon grease. It lasts forever and goes great in most any dish.
* Step 8
Poke several holes in your potatoes with a knife.
* Step 9
Slightly pre-crack claws with mallet and slit lobster tails just enough to allow butter and seasonings inside. Also, ease for your guests. Save all juices for service.
* Step 10
Smear your potatoes generously with your bacon [firm/cooled] grease with salt and pepper and double wrap tightly in tin foil. Seam side up as so bacon grease can't escape.
* Step 11
Bake potatoes for 1.5 hour at 425°. Check for doneness by sticking a knife thru the middle. Bake longer if knife doesn't stick thru with ease.
* Step 12
Bust her open and kick up the inside. Especially from the shell sides.
* Step 13
Leave out all potato toppings and allow your guests to choose from them.
* Step 14
Add everything in your seafood section and tightly wrap with tin foil. Cook/steam at 375° for 15 minutes. Ladle juices over seafood. Serve with lemon wedges.
* Step 15
Thick slicer your onions and mushrooms and fry in oil and butter.
* Step 16
Grill your steaks for 3 minutes on high heat on each side for rare to medium rare. Be sure to score and char your steaks.
* Step 17
Serve with a fresh chilly side garden salad if desired. Enjoy!
Note: if there is a photo you can click to enlarge it
Tag
Dinner
Porterhouse Steaks [1.5" thick - room temp]
Worshestershire Sauce
Garlic Powder
Fresh Ground Sea Salt
Fresh Ground Black Pepper
Firm Garlic Herb Butter [place on steaks upon serving]
EX LG White Onions [thick sliced]
Whole White Or Brown Mushrooms [stems removed]
butter
olive oil
Alaskan Lobster Tails
King Crab Legs & Claws
Jumbo Shrimp
LG Lemons [reserve one]
Butter [reserve one for serving]
Tony Satcheres
white wine
Slightly Lifted Rack
Tin Foil
LG #1 Idaho Potatoes [1+ pounders]
thick cut bacon
Cooled Bacon Grease
Cracked Sea Salt
granulated garlic powder
Bucket Chilled Sour Cream
butter room temp
Chives [fine chopped]
Fresh Chopped Fried Bacon
Shreadded Cheddar Cheese
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1. Start Small
2. Fill Your Plate With Beans and Leafy Greens
3. Focus on Adding—Not Subtracting
4. Taste the Rainbow
5. Prioritize Potassium
6. Eat More Plants
7. Focus on Your Immune System
8. Try the Mediterranean Diet
9. Understand the Impact of Food
10. Guard Your Gut
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