Surf & Turf, Florida Style
Pan seared Scallops
Rosemary Crusted Beef Tenderloin with Garlic Herb Compound Butter and Asparagus
Smokey Hazelnut Scalloped Potatoes
Blueberry Lemon Trifle
Smokey Hazelnut Scalloped Potatoes
Yield: 2
2 teaspoons unsalted butter
2 teaspoons all-purpose flour
¼ teaspoon fine sea salt
Pinch ground black pepper pepper
½ cup whole milk
½ cup grated smoked gouda
1 clove garlic , halved
cooking spray
2 peeled and thinly sliced potatoes
salt and black pepper
¼ cup crusted hazelnuts
2 strips hickory smoked bacon,chopped
½ teaspoon liquid s smoke
Preheat oven to 400
In Skillet fry chopped bacon, remove from skillet leaving fat. Add butter and flour to make roux. Once flour is cooked add the milk, cheese, liquid smoke and season with salt/pepper
Rub the inside of a casserole baking dish with garlic. Spray with cooking spray.
Layer half the potatoes in the dish.. Sprinkle bacon, hazelnuts and then. Repeat for second half of potatoes. Pour cheese sauce over potatos.
Bake about 40 minutes until the potatoes are done and browned on top.
Roasted Asparagus with Lemon and Parmesan
yield: 2 servings
¼ teaspoon vegetable oil
8 oz asparagus spears, trimmed
1 tablespoon olive oil
1 teaspoon lemon zest and juiced
2 oz parmesan cheese, freshly shaved with vegetable peeler or coarsely shredded
Sea salt and freshly ground pepper to taste
Pre heat oven to 350
Place trimmed asparagus on a rimmed baking sheet and drizzle olive oil over top. Season generously with salt and pepper and lemon zest and juice, toss to coat evenly.
Roast in the oven for about 15 minutes until tender.
Transfer to serving platter or plates, sprinkle parmesan cheese over top. Serve immediately.
Beef Tenderloin with Garlic Herb Compound Butter
Yield: 2
2 (6-ounce) Filet Mignon steaks, about 1 1/2 inch thick
1 tablespoons oil
2 tablespoon butter
1 teaspoon kosher salt
fresh ground pepper
fresh chopped parsley or dry –for garnish-
FOR THE GARLIC HERB BUTTER
1/4 cup butter softened
1 teaspoon fresh rosemary
½ tablespoon fresh thyme
1 garlic clove minced
Remove steaks from the refrigerator and let them come to room temperature for about 30 minutes. Season both sides with salt and pepper.
Heat a cast-iron or oven-safe skillet on high heat add olive oil and butter, once butter is melted and done foaming add steaks. Cook for 2 minutes then flip cook for 7-8 minutes or until desired doneness. Using a meat thermometer you can check the temp. Rare – 120-125F, medium rare – 130-135F, medium – 140-145F, medium well – 150-155F and well done – 160-165F
In a small bowl add butter, herbs, and garlic and mix until combined.
Remove the skillet from the oven and add the garlic herb butter and let rest for 5 minutes.
Scallops
Yield: 2
6 scallops
Oil
On a paper towel, lay scallops down and dry well..
In a small skillet over medium heat add oil. Once shimmering add scallops and allow to cook for 2-3 minutes. Flip and cook for 30 seconds.
Blueberry Lemon Trifle
Yield 8:
1 ½ cups fresh blueberries, divided
1 can (15-3/4 ounces each) lemon pie filling
1 box instant vanilla pudding.
½ prepared angel food cake, cut into 1-inch cubes
3-4 cups whipped cream
Optional: Lemon slices and fresh mint
Set aside 1/4 cup blueberries for garnish. In a large bowl, combine pie filling and pudding.
In 8 glasses, layer a third of the cake cubes, lemon mixture and blueberries. Repeat layers twice. Top with whipped topping. Garnish with reserved blueberries and, if desired, lemon and mint.
Lemon Curd
Ingredients
- ▢1 cup granulated sugar (200g)
- ▢2 tbsp lemon zest zest of two lemons
- ▢6 egg yolks
- ▢1/2 cup lemon juice minus one tablespoon, (100mL)
- ▢1/2 cup butter unsalted, cold
Instructions
- Separate the yolks from the whites. You can freeze the egg whites for later or make a Swiss meringue buttercream with them!
- Zest the lemons. If you have a food processor handy I like to pulse the lemon zest and sugar together to really extract all the oils from them but this step is not a must.
- Juice the lemons until you have about half a cup of lemon juice. Don’t forget to strain out the seeds.
- Strain egg yolks into a pot and beat lightly with a wire whisk. Whisk in the sugar and give it a good mix until lighter in color. Stir in lemon juice gradually.
- Heat on low, while stirring constantly with a wire whisk until mixture thickens, just starts to bubble and coats back of wooden spoon.
- Remove pot from heat, then add the cold, cubed butter and mix until melted.
- This is optional but I like to strain the final mixture to remove any bits of zest, etc. The final curd will be SILKY SMOOTH and amazing.
- Transfer the curd to a sealable container or bowl. If string in a bowl make sure to cover the surface with plastic wrap to prevent a skin from forming.
