Tuesday, September 3, 2013

♥ Surf and Turf Dinner


This was my Surf and Turf dinner I made last night for my best friend, Randy. I started him off with a fresh tossed salad with my homemade poppy seed dressi...ng. Then it was on to my pan seared Ribeye steaks, my very own Maryland Crab Cake, and my homemade velvety mac and cheese. A special meal for my special friend. Click on photo for drool mode.

 My Maryland Crab Cakes

1 lb Jumbo Lump Crabmeat (I get mine at Costco)
1 large egg
1/4 cup mayonnaise
1/2 teaspoon Dijon mustard
1 and 1/2 teaspoons Old Bay Seasoning
1 teaspoon lemon juice
1/2 teaspoon Worcestershire sauce
1/4 teaspoon of kosher salt
1/2 cups fine breadcrumbs made from white bread
1 tablespoon chopped parsley

Preheat oven to 400 degrees. In a small bowl, whisk the egg, mayo, mustard, Old Bay, lemon juice, Worcestershire sauce, and 1/4 teaspoon salt. Gently stir in crabmeat and breadcrumbs and mix with hands lightly without breaking up the lumps. Mixture will be somewhat wet. Cover with plastic wrap and refrigerate for an hour or more.

Once chilled, shape the mixture into rounded mounds whatever size you'd like. I usually make mine the size of baseballs and get about 4 crab cakes from one pound. Do not flatten or make into patties. Place on lightly sprayed baking sheet with sides. Drizzle tops with just a little olive to speed up browning.

Just before putting crab cakes in the oven, drop two or three ice cubes onto the baking pan between crab cakes. This will keep the high temperature from burning the bottoms of the cakes. Bake in hot 400 degree oven for 10-15 minutes depending on the size you made your crab cakes. If they are not brown enough at this point turn your oven to broil and watch them closely until they brown to the point you prefer.

Pan Seared Ribeye Steaks

Take your steaks out of the Fridge and leave them out for about an hour before you are ready to cook them. Season both sides with sea salt and black pepper.

Preheat my cast iron skillet over medium high heat. Once the skillet is VERY hot you are ready. One way to test it is to sprinkle a tiny bit of water dances and if it sizzles across the skillet, you'll know it is ready for the steaks.

Next, drizzle olive oil into the bottom of the skillet and make sure it has been well-coated. Place each steak in the pan making sure you don't crowd them. Cook for two minutes on one side and do not touch them while cooking. Then flip them on the other side. After two minutes, reduce the heat on the skillet to low.

At this point, you want to test the steaks for doneness. I use this method...I call it the FACE method. See today's post for instructions.

Baked Mac and Cheese with Bread Crumb Topping


1 box (16oz) elbow macaroni
8 tablespoons butter
1 cup muenster cheese, shredded
1 cup mild cheddar cheese, shredded
1 cup Monterey Jack cheese, shredded
1/2 cup sharp cheddar cheese, shredded
1 and 1/2 cups half-and-half
1/2 cup sour cream
2 eggs, lightly beaten
1/4 teaspoon seasoning salt
1/8 teaspoon fresh ground pepper

Preheat oven to 350. Lightly butter a deep 9 x 13 baking dish.

Fill a large pot with water and bring to a rapid boil. Add macaroni and the 1 tablespoon salt to your boiling water. Cook for 7 minutes, or until somewhat tender. Drain well, and return to the pot. Add 8 tablespoons of melted butter to the macaroni and stir.

In a large bowl combine all the shredded cheeses. Then add the half and half, the beaten eggs, the sour cream and about 2 cups of the combined shredded cheeses and mix thoroughly. Pour all the macaroni mixture into the buttered casserole dish, and top with remaining 1 and 1/2 cups of shredded cheese.

Bread Topping

1 stick of butter (1/2 cup or more as needed)
8 slices of bread, cubed or torn into pieces

In a large skillet, melt one stick of butter. Toss in bread cubes and stir to coat bread thoroughly in butter. Top entire casserole with buttered bread cubes covering the cheese completely. Bake for 30-35 minutes or until the edges are golden brown and bubbly and the bread cubes are lightly toasted. Serve hot.

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