Tuesday, June 15, 2010

Sexy Surf N Turf

Miles Photo of the week

now that this moment of cute is out of the way!

I had a massive hanquering for steak the other day. But not just any steak; roasted red pepper and goat cheese topped steak much like I had at THE KEG recently. So out I went to the grocery store where I picked up 2 juicy boneless Angus ribeyes. As I left the meat counter I passed the fish counter and spotted some delicious looking jumbo shrimp and thought to myself..."hmm...I should treat us new parents to Surf N Turf". So I grabbed some of those delcious crustations and away I went quickly prepping dinner to indulge in. I didn;t get far into the start of this when the baby was in need of hugs. My mom was nice enough to watch the wee one while I cooked. It was pretty simple, very fast and most importantly- DELICIOUS.

Red Pepper Sauce

1 jar roasted red peppers- drained and chopped
1/2 small onion diced
2 cloves garlic minced
1/4 cup heavy cream
3 tbsp apple cider vinegar
salt and pepper to taste

Heat a pan and add enough Extra virgin Olive Oil to coat the bottom- toss in the onions and sweat for a few minutes then toss in the garlic- let cook for just a minute and then toss in the peppers. The peppers will already be incredibly soft so really at this point all we are doing is working the flavours together. Let them melt down for a few minutes and then reduce heat and add the whip cream. cook it down until the cream is mostly reduced. Remove from heat and let sit a few minutes.

Using an immerison blender, blend until creamy. Add salt and pepper to taste- If you find the peppers are very sweet stir in the vinegar a tbsp at a time, tasting after each until you find the right amount of vinegar needed to cut the sweetness down. Serve over your steak with a big slice of room temperature Chevre (Goats Cheese). Its so tangy and delicious!!!

The Shrimp were simple- all I did was make a brown butter (Melting butter and heating it until the foam cooks off and it turns brown and the flavour is intensified) .
I tossed the shrimp in and just cooked them in the brown butter until cooked through- less than 5 minutes.

I served this with a baked potato and asparagus spears- of course you get the choice to do whatever starch and veggie you choose. The possibilities are endless! We were so happy to have a little Keg dinner at home. It's not true that you can't make decent food with an infant. It just might take longer. xo.