Thursday, February 09, 2006
SURF AND TURF RECIPE
Well, retiring we haven't had to break open the beanie weenies nor the dog food. We still have enough money left to eat pretty well from time-to-time.
This menu was a wonderful (if I do say so myself) surf and turf fettuccine. If you are interested, and I promise it's delicious, here are the particulars:
· Grill a nice rib-eye steak (you can eat the juicy fatty parts with a Killian while you work if you like) and cut into small thin bite-size strips and set aside. Season the steak as you would to eat it alone. I used salt, pepper, and garlic powder.
· Cut 4 to 6 scallops into ½” bite-sized pieces (I used pre-cooked).
· Cut 3 or 4 large shrimp into ½” bite-sized pieces (I used pre-cooked) and season with salt, pepper, and cayenne pepper (a dash on one side, or do both if you prefer more spicy taste) and set aside.
· Cook shell pasta for the recommended 12 minutes in water with a little salt and teaspoon of cooking oil (keeps it from sticking). When done, drain and set aside.
· Heat a jar of mushroom fettuccine sauce with a small jar of cooked mushrooms.
· In a large skillet on high heat, cook onions, fresh garlic, and dried red tomatoes (4 or 5 large pieces) until the onions begin to soften.
· Add in the seafood and cook until the water from the seafood cooks off. Just before this happens, add in the steak pieces.
· As soon as the skillet ingredients are thoroughly heated, pour into the pasta.
· Stir in the fettuccine sauce and mix thoroughly.
· Serve and stand by for the compliments.
Just before your taste buds think they can stand no more, you’ll hit a dried tomato and they’ll swoon from the great sweet taste.