CELEBRATING FATHER’S DAY!
Father’s Day is celebrated on many different dates around the world. It gives us the opportunity to thank or reflect on that special person we call ‘Dad’.
The imprint of a father remains forever on the lives of his children. For daughters, he is the standard against which she will judge all men. To a son, he is his first hero.
Fathers are some of the most unsung, unpraised and unnoticed valuable assets of our society. Growing up, I recall that wonderful feeling of being very protected by our father.
Both of our fathers are no longer with us, but we will always hold dear fond memories of them. It seems a father’s love and influence are never fully appreciated until they are no longer with you.
Today, I’m making a ‘surf & turf’ meal which I think they both would have enjoyed.
Surviving and evolving through the centuries, ‘Surf & Turf’ has more than withstood the test of time. It’s easy to call something a classic, but when a dish is as ubiquitous and widespread as surf and turf, how could it not be a classic? What helps its ubiquity and popularity is that it technically can be a combination of any red meat and seafood, though lobster and steak are the most popular.
There are other pairings for surf and turf besides filet mignon and lobster or crab. You can pair a filet mignon with large shrimp or pair scallops with a strip steak such as the New York Strip. You may also want to try pairing a strip steak with lump crabmeat, which gives you both sweet and savory flavors.
The origins of surf and turf are debated, but the dish likely originated in a coastal community in the United States. The earliest known citation of the term was in the Los Angeles Times in 1961.
Truly a dish that, at its most basic, implies a special occasion.
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- 3 Tbsp unsalted butter
- 454 gm mushrooms, sliced
- 2 tsp Worcestershire sauce
- 4 cloves garlic, minced
- 1 cup heavy cream or half & half, room temperature
- 100 gm gorgonzola, crumbled
- 4 Tbsp parsley, chopped
Ingredients
Steak / Shrimp
Gorgonzola Sauce
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- Season tenderloin with Montreal steak spice & wrap 2 pieces of shrimp inside. Secure rolls with toothpicks.
- In a hot saucepan, brown steak rolls on each side. Remove from pan & set aside. Cover to keep warm.
- In a saucepan, melt butter & add the sliced mushrooms. Sauté them for about 5 minutes, stirring occasionally until the liquid evaporates.
- Once the liquid is mostly gone, add the Worcestershire sauce & garlic. Stir to cook for 1 minute, add the room temperature cream & then the crumbled Gorgonzola.
- Stir in parsley & return steak/shrimp rolls to pan. Cook an additional 5-6 minutes or just until steak is cooked to your liking.
- These rolls are nice to serve over rice which can be prepared ahead of time.