Monday, April 8, 2019

Surf and Turf Leftovers


If you're doing Surf and Turf, you know it's expensive!! One evening for a celebration, my friends and I got t-bone steaks, jumbo shrimp and king crab legs. Total cost? Over $100. The next day, I was determined, we would enjoy it again without a replay of the day before and utilizing all the tastiness.

When we ate the steaks, the bones were set on a plate. The shrimp tails and crab shells were put on a plate. Many of the legs' meat were not eaten, so I removed the meat. I boiled the shells and tails in water to make a stock. The bones were equally done the same in another pot of water. The stocks were frozen for later use.

The next day the steak was cut in thin slices on diagonal and put in a hot pan with cheddar and heated. They were put on whole grain bread with a mix of Heinz 57 sauce and a bit of horseradish.



I heated up the stock made from the seafood and extra crab. I added some fresh parsley, a couple cloves of minced garlic, some sauteed onion. Then I made a medium golden roux of butter/flour and added milk to thicken. A dash or two of tabasco. I added 2 tsp of Cowboy Spice Company's Orange Black Pepper Trail Seasoning.




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