Surf And Turf Recipe

Make grits

Bring 4 cups water or chicken stock and 1 cup milk to a simmer in a medium saucepan. Gradually whisk in 1 cup stone-ground grits. Reduce heat to low and simmer, stirring frequently, until thick and tender, 20–25 minutes. Stir in 3 tbsp butter and 1 cup shredded cheddar until melted. Season with 1 tsp salt and 1/2 tsp black pepper. Keep warm.

Make sauce

Heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 finely chopped yellow onion, 1/2 chopped green bell pepper and 2 chopped celery stalks; cook until softened, about 5–7 minutes. Add 3 minced garlic cloves and cook 30 seconds. Stir in 14.5 oz crushed tomatoes, 1 tbsp tomato paste and 1/2 cup chicken stock. Season with 1 tsp smoked paprika, 1 tsp Cajun seasoning, 1 tsp salt and 1/2 tsp black pepper. Simmer gently 10–12 minutes to meld flavors; adjust seasoning and add 1 tsp hot sauce if desired. Stir in 1 tbsp lemon juice and 2 tbsp chopped parsley off heat.

Cook shrimp

Pat 1 lb shrimp dry and season lightly with a pinch of salt and pepper and a little of the Cajun seasoning if you like. In a separate skillet over medium-high heat, add 1 tbsp olive oil and sear shrimp 1–2 minutes per side until just opaque (do not overcook). Remove and fold shrimp into the tomato sauce to warm for 1 minute before serving.

Assemble

Spoon a generous portion of cheesy grits onto each plate, top with 4–6 shrimp and ladle low country tomato sauce over them. Garnish with extra parsley and serve.

Bring filets to room temperature for 30 minutes. Pat dry and season both sides with 1.5 tsp salt and 1 tsp freshly ground black pepper.

Heat a heavy skillet (cast iron preferred) over high heat until very hot. Add 1 tbsp olive oil. Sear filets 2–3 minutes per side for medium-rare (adjust time for thickness). During the last minute of cooking, add 2 tbsp butter, 2 smashed garlic cloves and 3 thyme sprigs; spoon the melted butter over the steaks (baste) for 30–60 seconds. Transfer steaks to a cutting board and rest 5–7 minutes.

Make seasonal sauce

In the same skillet over medium heat, add 0.75 cup berries and cook 1–2 minutes to release juices. Add 2 tbsp balsamic vinegar and 1/2 cup beef stock; simmer 3–4 minutes until slightly reduced. Whisk in 1 tsp honey and adjust salt and pepper to taste. Strain optional seeds for a smooth sauce, then spoon sauce over rested filets.

Place 2 lb peeled and cubed potatoes in a pot, cover with cold water and add a pinch of salt. Bring to a boil, reduce to simmer and cook until fork-tender, 15–18 minutes. Drain well and return to warm pot to dry out for 1–2 minutes.

Mash potatoes with 4 tbsp butter and 3/4 cup milk or cream until smooth and creamy. Season with 1 tsp salt and 1/2 tsp black pepper. Keep warm until serving.

Bring a medium pot of salted water to a boil. Blanch 1 lb trimmed green beans until bright green and crisp-tender, 2–3 minutes. Drain and immediately plunge into ice water to stop cooking. Drain and pat dry.

In a large skillet over medium heat, heat 1 tbsp olive oil and 1 tbsp butter. Add 3 sliced garlic cloves and cook gently until fragrant, 30–45 seconds. Add blanched green beans and sauté 2–3 minutes to coat.

Pour in 1/4 cup dry white wine and cook until the wine reduces slightly, about 1–2 minutes. Finish with 1 tsp lemon zest, 3/4 tsp salt and 1/4 tsp black pepper. Toss and serve hot.

In a large bowl, combine 6 cups baby spinach, 1 cup sliced strawberries, 1/2 cup blueberries, 1/2 cup crumbled goat cheese and 1/2 cup toasted nuts if using. Season with 1/4 tsp salt and 1/4 tsp black pepper.

Dress salad

Whisk together 1/2 cup extra-virgin olive oil, 3 tbsp balsamic vinegar, 1 tsp Dijon mustard, 1 tsp honey, 1/4 tsp salt and 1/4 tsp black pepper until emulsified. Toss dressing with the salad just before serving to avoid sogginess.

Make biscuits

Preheat oven to 425°F (220°C). In a large bowl whisk 2.5 cups all-purpose flour, 1 tbsp baking powder and 1 tsp salt. Cut in 3/4 cup very cold cubed unsalted butter using a pastry cutter or fingers until mixture resembles coarse crumbs. Stir in 1 cup buttermilk just until dough holds together (do not overmix). Turn dough onto a lightly floured surface, pat to 1-inch thickness and fold once for layered biscuits. Cut rounds with a 2.5-inch cutter and place on a baking sheet. Brush tops with a little extra buttermilk. Bake 12–15 minutes until golden. Cool slightly.

Make honey poppy seed butter

Beat 1/4 cup softened unsalted butter with 2 tbsp honey and 1 tsp poppy seeds until smooth. Serve alongside warm biscuits with 1/2 cup raspberry jam.

Bring 8 cups water to a boil. Remove from heat, add 4 black tea bags and steep 5 minutes (longer for stronger tea). Remove tea bags and stir in 3/4 cup granulated sugar until dissolved. Let cool to room temperature, then refrigerate until cold. Serve over ice (about 4 cups) with lemon slices if desired.

Place 1 cup hulled strawberries and 1/2 cup sugar in a blender; puree until smooth. In a pitcher, combine 3/4 cup fresh lemon juice, 4 cups cold water and the strawberry puree. Stir until sugar is dissolved (adjust sweetness). Add ice and serve chilled.