Surf N Turf Foil Packs Recipes

SURF 'N TURF FOIL PACKS

Steps:

• Preheat grill over high heat. Cut 4 sheets of foil about 12 inches long.
• Divide steak, shrimp, corn, tomatoes, red onion, lime wedges, and garlic between each foil pack. Drizzle with olive oil and sprinkle with Old Bay, fresh thyme, cumin, and black pepper.
• Fold the foil packets crosswise over the mixture to completely cover the food. Roll the top and bottom edges to seal them closed.
• Place foil packets on the grill and cook until just cooked through, about 6 to 8 minutes per side. Garnish with parsley and serve with lime wedges.

SURF AND TURF DEVILED EGGS

Steps:

• Fill large bowl with ice and cover with water. Bring a large pot of water to a boil over medium-high heat. Gently lower eggs into water being careful not to let the eggs crack. Boil for exactly 12 minutes then plunge eggs into ice bath. Let sit until cold, 15 minutes. Remove from water and chill until ready to make the filling.
• Peel eggs. Wet a clean kitchen towel with warm water, it should be pretty damp. Wet the blade of your knife and slice one egg lengthwise through the center in one continuous motion (don't saw the egg!). Use the towel to clean the blade and wet the knife and repeat with remaining eggs, cleaning the blade after each cut.
• Scoop out yolks and transfer to a food processor. Process yolks, mayonnaise, horseradish, Dijon, 3/4 teaspoons salt and 2-3 Tbsp water until smooth, light and creamy. It should be the consistency of cake frosting. Scrape into a large pastry bag or gallon sized zip-top freezer bag and chill until ready to serve.
• Fold crab, oil, parsley, lemon juice, lemon zest, and 1/2 teaspoons salt in a medium bowl until completely combined. Cover and chill until ready to serve.
• Cook bacon in a large skillet over medium-high heat, stirring occasionally, until deep golden brown and crispy, 7-10 minutes. Transfer to a paper towel lined plate and let cool.
• When ready to serve, cut a 1/3" wide tip off the pastry bag or the corner of freezer bag. Pipe into egg whites. Serve with crab salad, bacon, dill, tarragon, chives, pimentos, capers, and serranos.

EASY SURF 'N' TURF FAJITAS

Steps:

• In large sauté pan, heat olive oil.
• Add flank steak and chicken breast, cook until outside is slightly browned.
• Add onions, peppers, and jalapenos. After onions and peppers begin to soften, add mushrooms and cooked shrimp. Followed by paprika, garlic, salt, and pepper. Mix well.
• Once meat is thoroughly cooked and vegetables are done, add fajita or taco seasoning. You may need to add water. Follow directions on packet (personally, we don't have a certain amount, we just add until we're happy with it.).
• Serve on soft tortillas.
• Great additions to this recipe are: salsa, sour cream, Mexican cheese, lettuce, tomatoes, and even refried beans!

SURF N' TURF BURGERS

Steps:

• Make your favorite recipe for hamburger patties; make eight 1/4 lb patties.
• For the crab cakes: combine beaten egg, mustard and mayo; then mix in well the crab meat, breadcrumbs, parsley, salt, pepper, Old Bay. Shape into eight cakes.
• Place crab cakes on an aluminum foiled cookie sheet; broil on LOW on one side until lightly browned; flip once and broil until lightly browned; keep warm until burgers are done.
• Meanwhile, grill burgers until done to your liking. Melt two pieces of bacon and one slice of cheese on each burger.
• Add burger to bun; add a crab cake to each burger, lettuce and tomato; smoosh down and bite into.

SURF & TURF SANDWICH

Steps:

• I put the rib roast in the freezer for about an hr after trimming off as much outer fat as I could (partially freezing the roast makes the roast easier to slice it thin).
• When I slice the roast ( have a slicer) It's not quite shaved but not sandwich slice either.
• I slice up how much I need for the sandwiches then throw it on the grill or in the skillet along with the onions ( you can either slice or dice the onions).
• Then I take the shrimp and cook it up in a skillet w/ 4 tbs of garlic butter ( cook for about 1 min then turn and cook for another 20 25 sec.)
• Remove the shrimp and drain on a paper towel.
• I take the hoagies and butter them and toast them either in a skillet or on the grill.
• I put the meat on first then the American cheese then I put 8 shrimp per sandwich, then the grill onion followed by the layer of provolone cheese then the top of the bun.
• Leave the sandwich whole if you like or cut in half at an angle.
• I use 8" hoagie rolls.