How To make Surf& Turf Chili
1/2 Recipe chili base
-(See RECIPE) 1 t Vegetable oil
1/2 lb Skirt or flank steak
3 Garlic cloves -- finely minced
1/8 ts Ground allspice
1/2 c Chicken stock
-OR low-sodium chicken broth 8 Jumbo shrimp
- peeled and deveined Salt
as desired 1/2 bn Cilantro :
chopped
12 Corn tortillas
1 c Sour cream
PREPARE OR DEFROST chili base. Heat the oil in a Dutch oven over high heat on top of the stove. Add the steak and brown well on both sides. Pour off the fat and add the chili base, garlic, allspice and stock. Bring to a boil and place, covered, in the oven. Turn oven to 325F and cook for 1 to 1 1/2 hours or until the steak
is falling apart. Add the shrimp, return to the oven and cook, uncovered, another 10 to 12 minutes. Taste for salt and add if desired. Using a fork, shred the steak with the other chili ingredients. Arrange the chili on a serving platter or in individual bowls and sprinkle with chopped cilantro. Serve with warm tortillas instead of bread and pass sour cream on the side. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
How To make Surf& Turf Chili's Videos
How To Make Chili - Homemade Chili Recipe #MrMakeItHappen #ChiliRecipe
Fall is upon is... which for me, immediately informs me that it's Chili Time! Chili is one of those recipes that I constantly tweak and add a pinch of this or that and I hope you do the same. This dish should be a reflection of your personal flavor profile... Use this recipe as a baseline and season it to taste and enjoy!
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Shopping List:
2.25 lbs Ground Beef (80/20 or 85/15)
4 cloves minced garlic
1 diced onion
2 large jalapenos
1/2 red bell pepper
1/2 green bell pepper
3-4 slices of thick cut bacon (optional)
4 oz black beans
15 oz kidney beans
smoked paprika, ancho chile powder, chipotle chile powder (to taste 1/4 tsp or so)
cinnamon sugar (to taste)
salt, pepper, garlic, onion powder
6-8 oz mexican beer or chicken stock
1 tbsp better than bouillon chicken or beef base
2 tbsp tomato paste
worcestershire sauce & hot sauce (to taste)
14oz can crushed tomatoes
8oz can tomato soup
14oz fire roasted diced tomatoes
3 dashes of liquid smoke
2-3 tbsp brown sugar (if needed)
Cayenne pepper (as needed for heat)
Directions:
Start by adding a bit of cooking oil and your 3 slices of thick cut bacon. Once bacon begins to get crispy, remove it and add the ground meat directly to the pot. Once browned, begin adding your seasonings as seen in the video. Next, add in your diced veggies and mix to incorporate. Deglaze the pot with your beer or chicken stock. Bring to a boil and then reduce to a simmer. Begin adding in your tomato products and beans and cover to simmer for 30-60 minutes stirring occasionally (do not let anything stick to the bottom and burn! heat should be on low) Taste for seasoning and add whatever you feel it needs (more spice - add cayenne or hot sauce... add brown sugar or cinnamon sugar to sweeten if desired) Total cook time should be around 2 hours to allow all of the flavors to come together. Serve with your favorite chili toppings and enjoy!
Surf and Turf Recipe | Lobster Tail and Beef Tenderloin
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Grilled Surf and Turf ???????????? #shorts #sponsored
Why pick one when you could have both? Yeah, it’s a Grilled Surf and Turf Recipe! ????????????
Hitting the best of both worlds today with this Grilled Surf and Turf Recipe. Lobster tails for the surf, two massive porterhouse steaks for the turf and the @buffalotrace just for me! I did a reverse sear on the porterhouse steaks and topped them with an incredible horseradish parmesan butter sauce. I may have also dipped those lobster tails in the butter sauce because it was so delicious! #sponsored ???? ????
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The Ultimate Surf & Turf
The Ultimate Surf & Turf
As someone who grew up in Boston, I will always believe that the best way to cook a whole lobster is to boil/steam. But after leaving my hometown I realized that access to live lobsters is not common in many areas, and lobster tails are often the best choice. This is my favorite way to cook them.
After splitting in half and lightly seasoning, sear on the flesh side to develop some color. Add butter then any combination of garlic, shallots and chili peppers. Flip once a crust has formed and finish with lemon and parsley. It’s extremely simple and always turns out great. This time Niko and I added some Buddha’s hand zest (that crazy looking yellow thing) for a touch of citrus. Paired with a 30 day dry aged ribeye and fried shallots, this came out amazing!
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Surf and Turf Three Ways | Basics with Babish
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The Lockdown Diner: Surf & Turf Chili finale.
Chili w/blackened ribeye & reddened tilapia.
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