Surf and turf

The combination of surf and turf, which combines meat and fish, became famous in the sixties on the California coast and is widespread in North American steakhouses and English-style pubs. But today the recipes have multiplied. Discover with us a series of recipes, from the first courses of surf and turf, to the second courses and there are also appetizers. A real testing ground for barbecue enthusiasts. It means combining meat and fish, or fish and mushrooms. The classic combination is lobster tail and fillet mignon, or steak and shrimp, or shrimp or scallops. With first or second courses of surf and turf you can demonstrate your skills and satisfy all tastes. Cooking these dishes can be a challenge, but with a few simple tips you'll get a mouth-watering barbecue.

Serving second courses of surf and turf means removing them from the grill all at once, hot, and grilled at the right point. The key lies in the Cooking times. But grilling a thick, juicy cut of beef, along with delicate seafood can be a challenge and requires careful time management. Here are some tips. With the right tools and techniques, the first and second courses of surf and turf are very easy to cook. Be sure to time cooking both meat and fish. The electric barbecue with two cooking zones It works wonders. You can monitor the temperature of very different foods and everything at the same time. All you have to do is organize the moments to start cooking the various foods.

The genius of a surf and turf dish lies in the fact that you can unleash your imagination. Here are some tasty recipes.

Starters

For a refined barbecue, oysters go perfectly with a tartare, and can also become a first of surf and turf. Prepare the oysters according to the correct rules, with a dip of oil, salt and parsley, then put them on the direct cooking grill. Marina the tartare with some oyster water. Finally, put the oysters and tartare in the shell.

First courses

The tagliatelle are classic a first sea and mountains of Italian cuisine. Season the tagliatelle with the sauce made of shrimp, squid and mushrooms cooked on the grill, seasoned with a sauce of oil, salt and pepper and possibly flavored with cherry tomatoes.

Skewers seas and mountains

Steak and shrimp or skewers with meat and fish. It's up to you. A second course of sure effect are the skewers that mix the tastes of the surf and turf. Wrap the shrimps, scallops or prawns in lard or bacon, put the skewers on the grill. Or you can alternate pieces of beef or sausages with shrimp tails.

Side dishes and sauces

Among the most suitable side dishes, which can also be a single dish for vegetarian guests, in September the porcini mushrooms with legumes are delicious. Seaweed has countless nutritional properties. Also try experimenting with grilled asparagus or smoked mashed potatoes. An excellent sauce for second courses of surf and turf combines the flavors of lemon, garlic and bernaise that harmonize with both a steak and seafood, transforming your recipe into a dish full of flavor to discover.

Ingredients

800g beef rump

500g Norway lobster

1kg of beef bones

2 onions

1 red onion

1 sticks of celery

5/6 carrots

20g Fresh pine needles 

50g Pine nut cream 100%

100g tomato puree

EVO oil

Thyme 1 bunch

Rosemary 1 bunch

Sage 1 bunch

Pepper to taste

Salt flakes to taste

Salt to taste

Procedure 

Proceed to tie the rump to keep the meat compact during cooking, salt and pepper the meat. In a medium-large pan, add the extra virgin olive oil, heat it over high heat, proceed to scald and seal the meat thus achieving the maillard reaction (reaction in which that brown color is given to the meat). Once blanched on all sides, place the meat in the oven at 190 °C and with the help of a thermometer cook until the heart reaches 54 °C. Once cooked, remove the string and let cool.

Procedure for beef juice:

Toast the bones seasoned with oil and salt in the oven at 190 °C. Toast the celery, carrots, white onions and red onions previously cut coarsely. After the bones are well toasted (20/25 minutes) put everything in the saucepan with the vegetables, add and cover with ice, cook for 3/4 hours, top up when necessary with cold water. After 4 hours add the mountain pine needles, cook for half an hour, strain the mixture and reduce for about 1 hour. Allow to cool.

Procedure for the scampi bisque:

Clean the scampi and use only the head and the carapace (remove the eyes of the scampi because they will be bitter). Cut the celery, carrot and white onion into mirepoix. In a saucepan add oil and when it is nice hot add the head, the carapace of the scampi and toast for about 5/10 minutes, add the vegetables and toast for another 2/3 minutes, add the Piennolo tomato puree and add cold water or ice. Cook the bisque for about 2 hours, strain through a fine-mesh strainer and cook for another 1 hour. Blanch the salicornia for 20/30 seconds and then immediately lay in the water with ice, this step will serve not to lose color and taste.

After completing all the previous steps, cut the roast beef into thin slices, put the oil in a pan, when it is hot add the pulp of the scampi and blanch for 1 minute. Complete the dish by serving the roast beef at the base then the beef juice, shrimp bisque, seared langoustine, pine nut cream, a drizzle of oil and finally some salt flakes.