Tuesday, October 7, 2008

surf & turf: grilled bacon-wrapped steak skewers & shrimp scampi

First, assemble the skewers -- you can do this several hours before grilling.  Next, prepare and chill the ingredients for the scampi and salad.  Finally, make the shrimp and keep it warm while you grill the skewers and bread.  Toss the salad while the skewers rest.  

Bacon-wrapped Steak Skewers & Baguette

4 strips thick-sliced bacon
1 lb. tenderloin or top sirloin steak, cut into 12 pieces
4 slices baguette, about 1" thick, brushed with olive oil, and seasoned with salt and pepper

BACON:  Saute in a skillet over medium-high heat until nearly crisp but still pliable, about 4 minutes.  Drain on a paper towel-lined plate.
SKEWERS: Preheat grill to medium-high.  Loosely weave a strip of bacon, accordion-style, between 3 pieces of meat. Thread a bamboo or metal skewer through the bacon and beef; repeat with remaining meat, bacon, and skewers.  Lightly coat meat with nonstick spray and grill, turning occasionally, until cooked to desired doneness, about 4 minutes per side for medium-rare. Remove from grill and tent with foil.
BAGUETTE: Grill prepared baguette slices about 1 minute per side.

Summer Shrimp Scampi

16 extra jumbo shrimp, peeled, deveined, tail left on (1 lb.)
1 T. all-purpose flour
Salt & Pepper
2 T. olive oil
1/2 c. cherry tomatoes, halved
1 T. garlic, mnced
Red pepper flakes to taste
1 c. dry white wine
3 T. unsalted butter
2 T. chopped fresh parsley
Juice of 1/2 a lemon

Toss shrimp with flour, salt, and pepper, then saute 1 minute per side in oil in a saute pan over medium-high heat.  Stir in tomatoes, garlic, and pepper flakes; cook 1 minute, then deglaze with wine  Simmer until reduced by half, 3 minutes, then finish with butter, parsley, and lemon juice.

Classic Caesar Salad

1 garlic clove
1/2 t. kosher salt
2 T. fresh lemon juice
1 T. mayonnaise
1 t. Dijon mustard
1/2 t. Worcestershire sauce
1/2 t. anchovy paste
1/2 t. black pepper
1/4 c. olive oil
3 T. Parmesan, shredded
8 cups romaine lettuce, chopped
Parmesan shavings

Mash garlic with salt using the side of a knife blade to make a paste; set aside.
Combine lemon juice, mayonnaise, Dijon, Worcestershire, anchovy paste, and pepper in a large bowl.  Whisk in oil, 3 T. Parmesan, and garlic paste.
Add romaine to bowl and toss to coat.  Garnish with Parmesan shavings.

To serve, arrange grilled baguette on plates with salad.  Top each with a skewer, then spoon shrimp and sauce over.  Garnish with lemon.

Per 1/4 recipe: 877 calories; 42% calories from fat; 42g total fat; 56g carb; 1128 mg sodium; 3g fiber; 59g protein

(from Cuisine at Home, Issue No. 69, June 2008)

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