Tuesday, May 31, 2011

SURF AND TURF BAR-B-QUE

Hi everyone, hoping to bring you lots of summer recipes in the following weeks.  My book is done and my daughter and I are working on the cover.  Hopefully it will be finished soon.  I know you won't be disappointed in GRAYCE'S CUCINA ITALIANA when it comes off of the presses.  Thank you all for being loyal followers.

SURF AND TURF BAR-B-QUE

Serves 4

16 jumbo shrimp
4 wooden skewers that have been soaked in water for at least 20 minutes (so they don't burn)
olive oil (1/4 cup)
paprika  (a couple of dashes)
garlic (2 cloves smashed)

2 filet mignons each cut into 6 chunks
4 wooden skewers soaked in water
olive oil (1/2 cup)
red wine (1./4 cup)
garlic (2 cloves smashed)
salt and pepper

12 fingerling potatoes
4 metal skewers (they will cook the potatoes faster)
8 chipolini onions
4 sprigs of fresh rosemary
butter
salt and pepper

Marinate the shrimp and the beef in separate plastic bags for about one half hour.  Put three potatoes on each skewer alternating with 2 onions on each one.  Put the potatoes in foil wrap and lay one sprig of rosemary on each, dot with butter and wrap up tightly.  Place on a hot grill.

Put three pieces of filet on each skewer and put on the grill with the potatoes.  Five minutes before they are done put 4 shrimp on each skewer and grill just until done about 4 minutes or so on each side.

Remove all from the grill, remove the potatoes, meat and shrimp onto 4 individual plates and serve.  Serve with a crisp green salad and chilled white wine or red if you prefer.

Simple, hardly any cleanup and a wonderful, healthy summer dinner.

Thanks for stopping in today

Ciao
Grayce