Friday, February 11, 2011

Date Night Dinner: Surf and Turf

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I could not think of a better way to end this romantic recipes week than with a delicious surf and turf meal.  Last Valentine's Day was John and I's first together so he took me to an amazing restaurant and we had lobsters and steak.  It was wonderful, but more so because we were celebrating the beginning of our relationship.  With the current circumstances, we were going to have to make a luxury Valentine's Day from home this year.  To do that, I knew I wanted us to still have a surf and turf.  John loves shrimp and basically all seafoods (he is from Maine, after all), and since he is also a man, he loves steak.  Two perfect things to make a Valentine's dinner special.
I started us off with shrimp; my first thought was to serve the meats together, but, the more I thought about it, the more I thought about how much John loves shrimp and cocktail sauce.  So, I started us off with that.  I love that the shrimp naturally form into little hearts!  The cocktail sauce is already red, and it makes a great centerpiece for a party or just with your kids around the table.  The other great thing is that I mixed up the skewers, some shrimp hearts were made using two skewers, others I made using one.  This will be determined by how patient you are.  Getting shrimp to look like hearts on just one skewer was trickier than I thought! 
The steak was another story, I used my favorite steak seasoning on them, and then brushed them with beer butter before and after they were cooked.  John likes his asparagus broiled, so I did that too.
Surf and Turf
Serves: 2
1/4 cup beer
3 tablespoons butter, separated
1 group of asparagus
1 tablespoon olive oil
1 teaspoon garlic salt
10 cocktail shrimp
1/4 cup cocktail sauce (we love the one from Legal Seafoods, so I just used that)
2 steak medallions
2-3 tablespoons of your favorite steak seasoning

First, place bamboo skewers in water for 5 minutes to soak.  To make the beer butter:  in a small skillet, heat the beer over medium heat until softly bubbling.  Then, remove from heat, and whisk in the tablespoons of butter.  Pour into a shallow dish and let cool, slightly.  Meanwhile, mix asparagus with olive oil, so the stalks are covered.  Lightly sprinkle with garlic salt and place on a cookie sheet.  Broil the asparagus about 12 minutes, until tops are brown (this is the way John prefers it, not me, I'd much prefer green tops--so do what you like!).  Remove skewers from water and form the shrimp into "heart" shapes (see above).  Thread them onto the skewers (approximately 5 shrimp per person).  Serve with a side of cocktail sauce.  Season steak medallions with your favorite steak seasoning on both sides.  Heat 1 tablespoon of the beer butter in a skillet, place the steaks in the skillet and brush some of the beer butter on top, reserving a tablespoon.  Cook about 5 minutes on each side, and then let rest for about 3 minutes.

While this won't take long to make, it is involved and there is certainly a lot of multitasking going on!  Since John likes his asparagus very well done, I never worry that I might overcook it.  And, I placed the steaks and asparagus in the warm oven with the door shut to keep warm while we ate the shrimp.

Happy Valentine's Day everyone, whether you are alone, with a special someone, or celebrating with the friends and family you enjoy the most.  It's a day to remember to love others, and to remember you are loved!

Until the next time my oven is on...


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Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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