|
 Surf & Turf Brochettes with Grilled Vegetable Strata
Serves 4
Brochettes
Ingredients:
- Rib-Eye Steak (24 oz. Cubed);
- 1 lb. Black Tiger Shrimp ( 16-20 size) , peeled & de-veined;
- 8 Bamboo Skewers.
Method
- Skewer beef & shrimp onto bamboo in equal portions, season with pepper and set aside.
Roasted Red Pepper Coulis
Ingredients:
- 2 Red bell peppers;
- 1 oz. Olive oil;
- Juice of ½ lemon;
- 3 Tbsp. Chopped fresh savory;
- Salt & Pepper to taste.
Method
-
Grill red peppers until skin begins to blacken and peel off.
- Remove from heat, peel skins then combine all ingredients in a food processor thoroughly.
Melissa Butter
Ingredients:
- ½ lb. Unsalted butter;
- 4 Tbsp. chopped fresh lemon balm;
- Juice of ½ lemon.
Method
- Take softened butter and combine with chopped Melissa (lemon balm) and seasonings;
- Refrigerate.
Grilled Vegetable Strata
Ingredients:
- 4 Eggplant rounds;
- 2 Green Peppers (halved & seeded);
- 1 each Green & Yellow Zucchini;
- 2-4 New potatoes (blanched, skin on);
- 1x500ml. Tub Mascarpone cheese;
- ¼ C. chopped Basil;
- Juice ¼ lemon.
Method
- Cut vegetables into similar sizes making sure the potatoes only need grilling to finish.
- With a mixer or beaters combine the Mascarpone with other ingredients and whip together for 2 minutes.
Bringing it together
- Starting with a clean, hot well oiled grill, cook vegetables for Strata until just soft ( 1-2 minutes).
- Place beef on grill and cook to desired wellness. Grilling the shrimp will take only a minute.
- To assemble the plate, first put a dollop of coulis down, place beef on coulis then lay shrimp atop the beef. Baste the shrimp with the Melissa butter.
- Then layer grilled vegetables with a spoonful of Mascarpone between each layer.
- Garnish your plate with sprigs of the aforementioned herbs and enjoy!
Julian Smith
The Ironworks Pub
79 Little Bridge Street
Almonte , ON
For reservations call: (613)256-7840
|
