Mike's Complete Surf & Turf Dinner

Name: Mike's Complete Surf & Turf Dinner
Yield: 4 servings
Cuisine: American
Ingredients: ● For The Steaks & Marinade; 4 (1.5 Pound) Porterhouse Steaks [1.5" thick - room temp]; as needed Worshestershire Sauce; to taste Garlic Powder; to taste Fresh Ground Sea Salt; as needed Fresh Ground Black Pepper; as needed Firm Garlic Herb Butter [place on steaks upon serving]; ● For The Steak Toppings; 2 EX LG White Onions [thick sliced]; 2 Boxes Whole White Or Brown Mushrooms [stems removed]; as needed Butter; as needed Olive Oil; ● For The Seafood; 4-1 Pound Alaskan Lobster Tails; 2 Pounds King Crab Legs & Claws; 2 Pounds Jumbo Shrimp; 2 LG Lemons [reserve one]; 2 Cubes Butter [reserve one for serving]; to taste Tony Satcheres; 1/2 Cup White Wine; 1 Slightly Lifted Rack; as needed Tin Foil; ● For The Baked Potatoes; 4 LG #1 Idaho Potatoes [1+ pounders]; 1 Pound Thick Cut Bacon; as needed Cooled Bacon Grease; as needed Fresh Ground Black Pepper; as needed Cracked Sea Salt; as needed Granulated Garlic Powder; ● For The Potato Topping Options

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

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.

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

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Ingredients

4 servings

● For The Steaks & Marinade
4 (1.5 Pound)Porterhouse Steaks [1.5" thick - room temp]
as neededWorshestershire Sauce
to tasteGarlic Powder
to tasteFresh Ground Sea Salt
as neededFresh Ground Black Pepper
as neededFirm Garlic Herb Butter [place on steaks upon serving]
● For The Steak Toppings
2EX LG White Onions [thick sliced]
2 BoxesWhole White Or Brown Mushrooms [stems removed]
as neededButter
as neededOlive Oil
● For The Seafood
4-1 PoundAlaskan Lobster Tails
2 PoundsKing Crab Legs & Claws
2 PoundsJumbo Shrimp
2LG Lemons [reserve one]
2 CubesButter [reserve one for serving]
to tasteTony Satcheres
1/2 CupWhite Wine
1Slightly Lifted Rack
as neededTin Foil
● For The Baked Potatoes
4LG #1 Idaho Potatoes [1+ pounders]
1 PoundThick Cut Bacon
as neededCooled Bacon Grease
as neededFresh Ground Black Pepper
as neededCracked Sea Salt
as neededGranulated Garlic Powder
● For The Potato Topping Options
1Bucket Chilled Sour Cream
2 CubesButter [room temp]
1 BundleChives [fine chopped]
2 CupsFresh Chopped Fried Bacon
as neededShreadded Cheddar Cheese
● For The Sides
Fresh Garden Salad

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Steps

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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Cooksnaps

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MMOBRIEN @cook_2891564

on March 07, 2017 03:14

ALBUQUERQUE, NEW MEXICO

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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Lemon White Onion Crab Chive Lobster Mushroom Seafood Shrimp Pepper Butter Bacon Steak Porterhouse Cheese Potato Garlic Cheddar Wine

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Mike's Complete Surf & Turf Dinner

Mike's Complete Surf & Turf Dinner

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