Surf & Turf-Key West Style!
Seared Scallops w/ Orange Butter Sauce
Calypso Spice Rubbed Tenderloin Medallions w/ Cuba Libre Pan Sauce
Black Pepper Roasted Sweet Potatoes
Key Lime Coconut Trifle
Seared Scallops w/ Orange Butter Sauce
4 Large Scallops [16-20 or larger]
4T + 2T Butter [seperated]
1 small shallot minced
2 cloves garlic – minced and smashed to paste
1/2 t Fresh Thyme
2 pinches nutmeg or allspice
Pinch of chili flakes
1T Orange Zest [ Valencia or Blood Orange work excellent here]
2 oz Orange Juice
1oz Cointreau or Dry Curacao
Salt and pepper to taste
Equipment needed: Small Saute Pan & Regular Flatware Spoon for Basting.
Method of Preparation:
- In small saute pan over medium heat melt 4T butter and saute shallots for about 2 minutes or until edges become translucent and start to get a little gold color.
- Add thyme, spice and garlic allow to sweat for another minute then add zest, juice and cointreau.
- Simmer for about 1 more minute and then add Scallops.
- Increase heat and add remaining butter. Baste the scallops in this sauce for 2-3 minutes.
Serve over some toasted baguette and a sprinkle of fresh chives, scallions or cilantro.
Calypso Spice Rubbed Tenderloin Medallions w/ Cuba Libre Pan Sauce
Calypso Spice Rub:
1t Black Pepper
1t Cumin
1t Salt
1/2 t dry mustard
1/2 t Smoked Paprika
1/2 t coriander
1/4t ginger
1/4t nutmeg
1/4t thyme
2 Tenderloin Medallions about 5-6 oz.
Cuba Libre Pan Sauce
1C Coca Cola
1/4 C Beef Stock
1/4 C Rum – Silver or Gold
1T Worcestershire sauce
1t fish sauce
1t minced garlic
1/2t minced ginger
2 lime wedges
Method of Preparation:
- Blot Steaks on paper towel and then season liberally.
- Preheat large sauté pan 250 degrees on induction – high on gas or electric.
Turn on hood/Fan/ventilation [ maybe open a window it will get a little smoky]
- Drizzle some neutral oil [ vegetable, sunflower, grape-seed ]
Look for a wisp of smoke and then add steaks.
Leave the steaks for 2 minutes before flipping.
- After flipping let it cook for another 2 minutes for rare or
4-5 minutes for medium or 7+ for medium well/well.
- Remove steaks to a piece of foil and tent.
- Add Rum to deglaze pan and then stir in remaining liquids.
Cola will foam a bit so be careful. Add garlic and ginger.
- Allow liquids to simmer and reduce until about 1/3 of the liquid remains.
- Return steaks and juices to sauce allow some warm up.
- squeeze lime overall of it
Black Pepper Roasted Sweet Potatoes
1t Black Pepper
1t Cumin
1/2t onion powder
1/2t Salt
1/4 grated pecorino romano or parmesan
2T olive oil
1 sweet potato [about 12-16 oz]- diced into 1/2” rounds
Lime wedges
Cilantro for garnish
Equipment Needed : Small sheet Pan – Parchment – Tongs
Method of Preparation
- Preheat oven to 425’- line pan with parchment.
- in a bowl add potato pieces drizzle with oil and toss.
Then add spices and toss again.
- Sprinkle Parchment with the romano cheese and then place potatoes on top
- Roast in oven for about 25-45 minutes, until fork tender and
caramelized on the edges and cheese makes a crust.
- Squeeze lime juice and garnish with cilantro.
Key Lime & Coconut Trifle
Key Lime Natilla
4 Eggs + 4 Egg yolks
12 oz Sugar
2oz Gold Rum
8 oz Key Lime Juice [Nellie and Joes is good- sometimes there are fresh key limes at the store]
8 oz Butter- room temperature & cut into small cubes
2C Coconut Whipped Cream
In a bowl over double boiler whisk eggs, sugar, rum and juice. Whisk vigorously for 3-4 minutes or until it thickens and is pale in color. Remove from heat and whisk in the butter. Scrape down the sides of the bowl – loosely cover and allow to cool in the fridge for an hour or two.
Then fold in whipped cream.
Coconut Whipped Cream
1 can of Coco Lopez Coconut cream
4C Heavy Whipping Cream –
Combine creams in bowl of stand mixer with Whisk attachment and whip until stiff peaks develop.
Coconut Cake
1 recipe of Boxed White Cake Batter made to directions
1 cup of toasted Coconut
3-4 oz Meyers Rum or other pot still dark rum
Preheat oven to 350.
Combine toasted coconut with the cake mix and pour into a greased sheet pan.
Bake for 20-22 minutes.
Brush the cake with the rum and allow to cool.
FOR ASSEMBLY
More Toasted Coconut for garnish.
In a vessel of your choosing alternate layers of cake, cream and natilla. Garnish with toasted coconut.
