Wow! Our first Sunday Supper was quite a success! We shared Spring Surf 'n Turf with 7 of our wonderful friends! And dessert was divine: Chocolate Covered Strawberry Shortcake! Yummy! Dinnertime conversation created many laughs...to the point where Shannon thought she might have developed a six-pack in one night! Laugh as we might, we even talked about a few serious topics, like naming H & J's new company. Oh wait--the guys made that not-so-serious, too.
There have been some requests for recipes, so I thought this might be the easiest way to do it. So, here you go! You should check out Cuisine at Home for other excellent recipes and cooking ideas. It is a great magazine that brings us much delight!
Skewered Bacon-wrapped Steak "Turf":
1 lb. cubed top sirloin (3 per skewer)
4 strips thick sliced bacon (1 per skewer)
4 slices baguette (1 per plate; can increase)
Saute bacon until nearly crisp, but still bendable; approx. 4 minutes. Drain bacon on paper towel, then loosely weave bacon around 3 pieces of meat on skewer (metal or wood is fine). Lightly dust meat with non-stick spray and grill on medium-high to desired temperature. Turn occasionally. Medium rare=approx. 4 min. per side. Remove and tent with foil.
Spring Shrimp Scampi "Surf":
16 jumbo shrimp; peel; deveined; tail on or off (1 lb.)
1 T. all-purpose flour
Salt and pepper
2 T. olive oil
1/2 c. halved cherry tomatoes
1 T. minced garlic
Red pepper flakes, to taste
1 c. dry white wine
3 T. unsalted butter
2 T. fresh, chopped parsley
Juice of 1/2 lemon
Toss shrimp in flour, salt, and pepper. Saute 1 minute per side in olive oil over medium-high heat. Stir in tomatoes, garlic, and pepper flakes. Cook 1 minute. Deglaze with wine; simmer until sauce reduces by about half (3 min.). Add butter, parsley, and lemon juice.
Serve over or alongside steak skewers on top of grilled baguette slices for a delicious combination! I would suggest doubling the sauce on the scampi so you have extra sauce for your bread!
Chocolate Covered Strawberry Shortcake:
Shortcakes:
1 & 3/4 c. flour
3 T. sugar
1 T. baking powder
1/2 t. table salt
1/2 stick cold, unsalted butter, cubed (4 T.)
1/2 c. heavy cream
1/3 c. plain yogurt (I used non-fat)
Preheat oven to 425. Line baking sheet with parchment paper or lightly spray with non-stick spray.
Whisk together flour, sugar, baking powder, and salt in bowl
Cut butter into flour using pastry blender or 2 table knives until butter is cut up into the size of peas.
Stir cream and yogurt in different bowl. Add to flour mixture and blend with fork until dough comes together. Dough will feel loose, but you will pat it together (lightly; do not over-work) on a lightly floured surface. Pat into a circle about 1 inch thick. Use a 2 & 1/2 inch round cutter (I used the top of a wine glass) to cut out shortcakes. Press scraps together into 1 inch thick circle again to cut remaining cakes. Place on prepared baking sheet; Dust with cream and sprinkle with sugar. Bake until golden, about 15 minutes.
You can add semi-sweet chocolate shavings/chips to flour mixture when you are blending with fork if you want extra chocolate in your biscuits.
Strawberries:
1 lb. strawberries, hulled, cut into thirds
1/4 c. sugar
2 t. fresh lemon juice
Stir together; let stand for at least 30 min. to create juice. You can crush some strawberries. I did not. You can play with amounts here; may want extra strawberries, or may need more sugar depending on the season. Taste it!
Cream:
Beat together 1/2 c. heavy cream, 2 T. powdered sugar, and 1/2 t. vanilla extract
Chocolate Sauce:
Bring 1/3 c. heavy cream and 1 T. light corn syrup to a simmer in saucepan over medium heat. Place 4 oz. semisweet chocolate (chopped or chips) in bowl and pour hot cream mixture on top. Whisk together until smooth.
To assemble: Cut shortcake in 1/2; add strawberry sauce; top with whipped cream and chocolate; place top of shortcake sideways on top. Beautiful!
These recipes are for about 4 people. They can easily be doubled, or tripled.
Here's to a successful Sunday Supper!! Cheers!!
~Isbetto Bistro~
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