Best Surf N Sunshine Recipes

SURF N' SUNSHINE

Steps:

• Add all the ingredients to a blender. Blend until combined and smooth. At last, enjoy your Surf N' Sunshine!!

SURF AND TURF DINNER FOR TWO

Steps:

• Position an oven rack in the top third of the oven and preheat to broil.
• Lightly grease the left third of an 18-by-13-inch sheet pan with the butter.
• Mix the Parmesan, heavy cream, thyme, garlic, 1 teaspoon salt and a few grinds of black pepper in a medium bowl. Add the potatoes and toss to coat.
• Arrange the potatoes in even overlapping layers on the buttered part of the sheet pan. Pour whatever cream mixture remains in the bowl on top. Sprinkle evenly with the Gruyere.
• Brush oil on both sides of the steak and sprinkle generously with salt and pepper. Put the steak on the middle third of the sheet pan. Broil for 5 minutes to begin browning the potatoes and steak. Meanwhile, put the shrimp scampi in a 1 1/2-quart oval baking dish.
• Remove the sheet pan from the oven, lower the oven to 450 degrees F and put the baking dish with the shrimp on the right third of the sheet pan next to the steak. Return the sheet pan to the oven and bake, stirring the shrimp halfway through, until the shrimp are cooked and the steak registers 135 degrees F for medium-rare, 16 to 18 minutes.
• Remove the steak to a cutting board and allow to rest for 10 minutes. Slice and serve the steak with the potatoes, shrimp scampi, spinach salad and bread for sopping up the flavorful juices.

CANADIAN SURF 'N TURF: WILD CHINOOK SALMON WITH MANGO SALSA AND WILD VENISON STEAKS WITH A RED WINE, BLUEBERRY, CHOCOLATE SAUCE

Steps:

• Prepare salmon by removing all scales and gills. Clean cavity and pat dry with paper towels.
• Place the salmon on a large platter and stuff the cavity with a few sprigs of thyme and dill and season with salt and pepper. Sprinkle with lemon juice and let marinate for 1 hour.
• Prepare venison by removing any hair and bone bits left behind after butchering.
• Combine the marinade ingredients and pour over meat in either a resealable plastic bag or a baking dish. Marinate for 4 hours in the refrigerator, if possible. Can be refrigerated overnight.
• For the mango salsa: Combine all ingredients in a large bowl and set aside. Refrigerate for 1 hour, if possible.
• Brush salmon lightly with olive oil and place salmon on very hot grill, for approximately 5 to 6 minutes per side. Remove from grill and place on a serving platter or cutting board.
• For venison sauce: In a hot saute pan over low to medium heat, add olive oil, butter, onion, and pine nuts. Saute for a couple of minutes to sweat the onions. Do NOT overcook. Raise heat to medium, add 1 cup of red wine and reduce by half, 2 to 3 minutes. Reduce heat to medium-low and add the chocolate and blueberries. Once the chocolate has melted, remove from heat.
• Place venison on hot grill... LEAVE THEM ALONE for about 2 1/2 minutes per side for medium-rare. Remove from the grill and place on a serving platter or cutting board.
• Serve the salmon and venison steaks with mango salsa and blueberry chocolate sauce.
• If desired, serve with a fresh green salad on the side. Present the meal on a large rustic wooden cutting board (rugged) with kale, lemon wedges and a rustic (also rugged) baguette.

SURF AND TURF FOR TWO

Steps:

• Whisk 1 tablespoon olive oil, butter, onion, wine, Worcestershire sauce, lemon juice, parsley, seafood seasoning, garlic, and black pepper together in a bowl; add shrimp. Toss to coat evenly. Cover bowl with plastic wrap and refrigerate for flavors to blend, at least 15 minutes.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate. Coat steaks with 2 teaspoons olive oil; sprinkle with steak seasoning.
• Cook steaks until they are beginning to firm and have reached your desired doneness, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Transfer steaks to a platter and loosely tent with a piece of aluminum foil.
• Remove shrimp from marinade and grill until they are bright pink on the outside and the meat is no longer transparent in the center, 2 to 3 minutes per side.