Friday, February 11, 2011
Surf and Turf
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...
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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