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ABC's Home Economics: Connor’s Triple Threat Surf & Turf


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"The youngest of the Hayworth siblings, Connor is outrageously wealthy and bought his house from Matt Damon. While he is a savvy businessman, Connor enjoys spending his fortune with the giddiness of a kid. Newly divorced, Connor now faces a challenge unlike the others he’s conquered — how to be a responsible single dad."

Serves 4 | Prep Time 25 minutes | Cook Time 55 minutes

Why I Love This Recipe

Why settle for the rest when you can have the best? Nothing beats my triple-threat version of Surf & Turf with steak, lobster and jumbo shrimp. I ordered this delicious feast when I was hobnobbing with the elite in Aspen. The chef gave me the recipe and it’s now my go-to meal for any celebration. 


Ingredients You'll Need

Steak & Shrimp:
2 unpeeled large russet potatoes, cut lengthwise into 1-inch wedges
6 tablespoons butter, melted
1/2 teaspoon salt
1/2 lb asparagus spears, trimmed (TIP: use larger spears)
1 tablespoon grill seasoning
1 grass-fed beef T-bone steak (1 lb)
2 tablespoons organic tomato paste (from 6-oz can)
2 teaspoons Dijon mustard
1 lb uncooked deveined peeled extra-large shrimp (16 to 20 per lb), with tails left on (TIP: the bigger they are the more impressive the presentation)
2 tablespoons chopped fresh Italian (flat-leaf) parsley leaves
1 tablespoon chopped fresh thyme leaves

Champagne Lobster
1 cup water

1 onion, sliced

2 cloves garlic, crushed

½ teaspoon red pepper flakes

1 tablespoon coarse sea salt

3 cups champagne

2 lobsters



Directions

Preheat oven to 375 degrees F (190 degrees C).


Add tomatillos, onion, poblano pepper, jalapeno pepper, cilantro, garlic, mint, and salt to a blender and blend until smooth. Transfer mixture to a saucepan and bring to a gentle boil. Reduce heat to medium-low and simmer until thickened, stirring often, about 10 minutes. Add chicken to tomatillo sauce and continue to simmer until chicken is heated through, about 5 minutes.


Heat vegetable oil in a large skillet over medium heat. Fry tortilla strips in batches until crisp and lightly browned, 5 to 7 minutes. Drain and pat dry on a paper towel-lined plate to get rid of excess oil.


Layer about half the fried tortillas in a 2-quart baking dish; spread half the tomatillo sauce over tortillas. Mix pepperjack cheese and Monterey Jack cheese in a bowl; sprinkle half over tomatillo sauce. Repeat layers.


Bake in preheated oven until cheese is golden and bubbly, 30 to 35 minutes. Allow to cool 5 minutes before serving.


Pairs Well With

Wine & Family


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