Surf & Turf, Florida Style v3.1

Pan seared Shrimp

Beef Tenderloin with Garlic Herb Compound Butter

Roasted Garlic Parmesan Vegetables

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

3/4 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.

Garlic Parmesan Roasted Vegetables

Ingredients

1 medium head of cauliflower core removed and florets separated

4 cups broccoli florets

1 lb baby carrots

1 medium red onion cut into thin wedges

1/3 cup olive oil

1/3 cup grated Parmesan cheese plus 2 Tbsp divided

4 medium garlic cloves minced

1 tsp dry Italian seasoning

black pepper or red pepper flakes to taste

2 Tbsp melted butter

1 Tbsp chopped fresh Italian parsley

Instructions

Preheat the oven to 425°F. Liberally spray 2 baking pans with cooking spray.

Prep the vegetables. In a large bowl, toss together the cauliflower, broccoli, carrots and onion wedges.

Drizzle with olive oil, 1/3 cup Parmesan cheese, minced garlic, garlic salt, Italian seasoning and black pepper. Mix well.

Spread in a single layer on the baking sheets.

Roast for 20 minutes, then stir and rotate pans, if needed for even browning. Continue to roast for an additional 20 minutes or until golden and caramelized.

Remove from the oven and immediately drizzle with the melted butter.

Sprinkle the top with the remaining 2 Tbsp grated Parmesan cheese and fresh parsley

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.

Easy Pan Seared Shrimp

Ingredients

8-12  large shrimp peeled and deveined with the tails removed

1 Tablespoons veg oil

Salt and pepper to taste

1/2 teaspoon chili powder

1/2 teaspoon crushed red pepper flakes

1 tablespoons unsalted butter

Instructions

Pat dry shrimp and season

Heat a large skillet over medium-high heat for 5 to 6 minutes or until you can feel the heat radiating from the pan when you hover your hand over it.

Arrange 8 to 12 shrimp in the pan, evenly spaced and let them cook for 2 minutes or until they start to curl.

Flip them over and let them cook on the other side for 1 to 2 minutes or until they are pink and curled. (Parts of them may stick to the pan so wiggle them gently to loosen before flipping to prevent tearing.)

Once all the shrimp had been cooked, melt the butter in the same skillet and add all the shrimp back to the pan and toss evenly to coat.

Serve hot with fresh parsley leaves for garnish if desired.

Blueberry Lemon Trifle

Yield 8:

1 ½ cups fresh blueberries, divided

1 can (15-3/4 ounces each) lemon pie filling

1 cup lemon yogurt

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 yogurt.

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.