Mike's Complete Surf & Turf Dinner
MMOBRIEN @cook_2891564
Lobster, king crab claws, shrimp and thick juicy Porterhouse Steaks. Oh, and stacked spuds. All brought to you by four of my extremely adventurous 6 and 7 year old students! Great work munchkins! Excuse the lack of their presentation photo. Theirs came out too dark.
Mike's Complete Surf & Turf Dinner
Lobster, king crab claws, shrimp and thick juicy Porterhouse Steaks. Oh, and stacked spuds. All brought to you by four of my extremely adventurous 6 and 7 year old students! Great work munchkins! Excuse the lack of their presentation photo. Theirs came out too dark.
Cooking Instructions
- 1
Here's most what you'll need in steps 1 thru 3. Condiments and additions not pictured.
- 2
Onions & mushrooms pictured. Thick slice both. Gently wipe mushroom with a clean damp cloth before chopping. Do not rinse them under water.
- 3
Marinate your steaks at room temperature with everything in the Steak section for at least 30 minutes, if not longer.
- 4
#1 Idaho Potatoes pictured. 1+ pound a piece.
- 5
Fry your bacon for your potato topping.
- 6
Drain your bacon then, fine chop.
- 7
Always reserve your unburnt, filtered bacon grease. It lasts forever and goes great in most any dish.
- 8
Poke several holes in your potatoes with a knife.
- 9
Slightly pre-crack claws with mallet and slit lobster tails just enough to allow butter and seasonings inside. Also, ease for your guests. Save all juices for service.
- 10
Smear your potatoes generously with your bacon [firm/cooled] grease with salt and pepper and double wrap tightly in tin foil. Seam side up as so bacon grease can't escape.
- 11
Bake potatoes for 1.5 hour at 425°. Check for doneness by sticking a knife thru the middle. Bake longer if knife doesn't stick thru with ease.
- 12
Bust her open and kick up the inside. Especially from the shell sides.
- 13
Leave out all potato toppings and allow your guests to choose from them.
- 14
Add everything in your seafood section and tightly wrap with tin foil. Cook/steam at 375° for 15 minutes. Ladle juices over seafood. Serve with lemon wedges.
- 15
Thick slicer your onions and mushrooms and fry in oil and butter.
- 16
Grill your steaks for 3 minutes on high heat on each side for rare to medium rare. Be sure to score and char your steaks.
- 17
Serve with a fresh chilly side garden salad if desired. Enjoy!
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I'm a Certified Sushi Chef, Certified Culinary Youth Instructor [6 thru 21 year olds] Licensed CYFD Foster Parent, Certified Mixologist, avid Scuba and Spear Diver, fisherman, camper, big game hunter and crazy avid gardener. Hense my love for the year round super fresh meats, seafoods and crispy fresh vegetables my students have consistently listed for your families picky approval!With that, cooking, teaching and feeding others are obviously 3 of my absolute passions in life. My culinary specialties as an easy going Chef include Asian, Mexican, Cajun, BBQing, Grilling, Irish Pub food, Low Country foods, anything seafood related, extra spicy foods, fresh meat, extra fresh vegetables, US comfort, kid friendly and super fast, quick and easy foods. But, I'll literally put anything in my mouth at least once. Pfft! My daddy didn't nickname me, "Goat," at two years of age for nothin'! Yup! I'll literally put anything in my mouth at least once!P.S. Most ALL of my recipes posted on this site were soley submitted by my youngest 6, 7 and 8 year old culinary students. Mostly recipes for the homeless and battered women's shelters they regularly cook for. That means ANYONE can make these super easy, crazy delicious recipes!Lastly, my only culinary motto? Be sure to marry a Cook or a Chef. After all, looks fade. Hunger sure as hell doesn't." Anyway, hit me up with any questions. I'm happy to help all y'all out if I possibly can!
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