Surf & Turf

Last night I made “Surf and Turf”. Traditionally, the surf is a lobster tail and the turf is Filet Mignon. I didn’t make lobster tails this time. Instead, I used raw shrimp. After the the shrimp was cleaned, I skewered and coated with olive oil, garlic, and paprika. Then, I steamed some baby potatoes in the microwave for 5 minutes in a glass bowl cover with plastic wrap. Careful, that bowl gets HOT. Just before tossing them on the grill over medium heat, I tossed them in olive oil, butter, garlic powder, salt, and pepper.

The Filet Mignon I purchased whole, as that is how it usually comes when it’s on sale now. The beef needs to be butchered a bit as they tend to leave on a the silver skin. This will be very chewy if it’s not removed. Then, I cut the beef into 2 to 3 inch pieces, maybe 6 to 8 ounces each. Salt, Pepper. and a bit of oil to keep it from sticking to the grill. I cook it on med to medium high until 140 degrees and let it rest.

I add the shrimp to the hot grill only after cooking one side of the beef and flipping it over. The shrimp cooks much faster then the beef. I cook the shrimp on low or medium low burners while keep the beef is over medium high burners. You must be careful not overcook the shrimp or the beef. They will both get tough and chewy if you do. This is all done while the potatoes are on the grill over medium heat in a grill pan and simultaneously drinking a beer or two. This is tricky stuff sometimes!

Well, that’s all for now. I’m off to help with a membership recruitment fishing thingy for BSA Scouts!

The Drunken Chef (Russ)

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