I keep trying to find different ways to make traditional food and this week I did my version of a surf and turf meal. Hope you enjoy.
Surf And Turf London Broil
1 2lb. London broil
1 lb. bay scallops
1 large leek
4 ounces mixed mushrooms (shitake, oyster and baby bellas)
½ cup Panko bread crumbs
1 T chopped Garlic
Gorgonzola cheese crumbles
3 ounces red wine
Fresh basil
½ stick butter
Add the butter, garlic, mushrooms, basil and leeks to a pan sauté pan
and cook until soft. Add the scallops to
the mixture and cook until partially cooked.
Add the bread crumbs and wine. If the mixture is dry add a little olive
oil to make it pliable. Butterfly the London
broil and fill the inside with the mixture.
Sprinkle Gorgonzola cheese over the mixture. Close the roast and tie it
shut. Broil for 20 min then turn over
and finish for another 10-15 minutes. Serve with the tomato Chutney (recipe
below).
Tomato Chutney
1 jar Elki's Tomato Bruchetta
½ jar Caramelized Sweet Onion and Balsamic Spread
¼ cup Raisins
¼ cup Chopped nuts
3 T Mission Fig balsamic vinegar
Cumin
2 oz. red wine
Put everything into a pan and cook until it begins to thicken. Serve with fresh bread or serve with meats.
Lakota squash with Fresh Vegetables
1-7 inch squash
4 oz. sugar peas
2 ears of fresh corn
1 small head of red cabbage
1 onion chopped
½ cup Raw Pumpkin Seeds
½ t cumin
Cut the squash in half. Using a melon baller carve out pieces of squash
until only the shell remains. Add the
squash, shelled peas, onions, shredded cabbage and corn (removed from cob). Add
olive oil and pumpkin seeds and cook until the squash is done. Toss with ¼ cup of Elki’s Caramelized Sweet
Onion Spread. Serve in the squash bowls
created from hallowing out the squash meat.
Watermelon Pudding
1 pkg Wind & Willow Crème Brule’ Cheese ball mix
1 small sugar baby watermelon cut into cubes
1 pint heavy cream
2 T butter
4 T cornstarch
1 oz. sweet Pomegranate
Balsamic Vinegar
Put the watermelon into a blender and blend until fine. Strain through a strainer then press the pulp
to get as much juice as possible. I got ¾
cup of juice from a 7 inch melon. Add
the butter, cream and the Crème Brule' mix to a sauce pan. Heat it gently, stirring constantly. Add the cornstarch to the watermelon juice
then add to cream mixture while stirring with a whisk.on low stirring constantly until thickened Chill in freezer for 40
minutes and serve with sweet balsamic vinegar topping with mint.
