Surf & Turf Menu

Serves: 4-6 | Prep time: 15 minutes | Grilling time: 30-35 minutes 

Ingredients

Compound Butter:

• ½ cup (1 stick) salted butter, softened
• 1 tablespoon finely chopped fresh thyme leaves
• 1 tablespoon finely chopped shallot
• 1 tablespoon finely chopped fresh rosemary
• 1 whole beef tenderloin (approximately 48 oz or 3 lbs) inch thick, excess fat and any gristle removed
• 4-5 Tbsp Olive oil
• Kosher salt to taste
• Freshly ground black pepper to taste

Instructions

1.    In a small bowl combine the butter ingredients. If using the butter right away leave it out, however, if it is going to be used later, roll the butter into a log using parchment paper, twisting the ends to form a cylinder. Refrigerate until needed.

2.     Oil the beef tenderloin on all sides and season evenly with salt and pepper. Don’t be shy with the salt and pepper as it’s a thick cut of meat. Allow to stand at room temperature for 30 minutes before grilling.

3.     Prepare a 2-zone grilling area for direct cooking over high heat (450° to 550°F). Allow the grill to preheat for at least 15 minutes.

4.     Once preheated, brush the cooking grates clean. Grill the tenderloin over direct high heat with the lid closed. Rotating 3 times every 4 minutes until all sides have been seared.

5.     Then move the tenderloin to the indirect side of the grill and finish roasting until the desired internal temperature has been reached. (130-135F for medium-rare | 145F for medium-well). Compensate for ‘carry over cooking’ with the meat.

6.     Remove the tenderloin from the grill and slather with the compound butter. Wrap and save any remaining butter. Once buttered let it rest under tinfoil for at least 5 minutes before slicing.

Ingredients

• 2 cups of fresh Italian parsley leaves 
• 3 cloves of peeled garlic 
• 1⁄4 medium red onion
• 1⁄4 cup fresh lemon juice
• 1⁄4 cup red wine vinegar 
• 1⁄2 - 3⁄4 cup of extra-virgin olive oil salt and pepper to taste 
• 1⁄4 teaspoon crushed red chili flakes 

Instructions

1. In a food processor combine the chimichurri ingredients and process until smooth. You can choose to pulse if you want a chunkier texture. Transfer to a bowl, cover, and refrigerate until ready to serve.

Serves: 4 | Prep Time: 20 minutes | Marinating Time: 15 minutes | Grilling Time: 4 to 5 minutes  

Special Equipment: Bamboo Skewers soaked for 30 minutes in water

Ingredients 

Marinade

• 3 medium garlic cloves,  minced
• 2 tablespoons fresh ginger, chopped
• Lime zest (of 1 lime)
• Lime juice (of 1 lime)
• 1 lime, juiced
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• ¼ cup olive oil
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 16-20 Shrimp (21-25 size), peeled and deveined with tails left on

Instructions

1.     Soak the bamboo skewers in water for at least 30 minutes

2.     Preheat the grill for direct cooking over high heat at 400 – 425°F

3.     Whisk together all the ingredients in a large bowl. Add the shrimp and toss to coat evenly. Set the marinating shrimp aside in the refrigerator for at least 20 minutes.

4.     Remove the shrimp from the marinade and discard the marinade. Thread 4-5 shrimp onto each skewer.  Brush the cooking grates clean. Place the shrimp skewers onto the grill over direct high heat for 2-3 minutes with lid closed. Flip the skewers over to grill the other side for 2-3 minutes or opaque.

5.     Remove the shrimp skewers from the grill and serve immediately.

Serves: 4-6 | Prep Time: 10 minutes| Grilling Time: 12 minutes | Special Equipment: Grill Basket 

Ingredients

• 4 Peppers (Red, Yellow, Orange, and Green) 
• 1 Large Red Onion, quartered
• 4-5 tbsp Olive Oil
• 2 tbsp Balsamic Vinegar
• 1 teaspoon of dried oregano

Instructions

1.     Prepare the grill for direct cooking over high heat (375° to 475°F). Place Grill Basket over direct heat as well to preheat.

2.     Working with one pepper at a time, use a sharp knife to cut off the top and bottom of each pepper. Remove and discard the stem. Cut each pepper down the side, and open each up into a large strip. Cut away the ribs and seeds.

3.     Peel the onion and cut into quarters. Drizzle the olive oil over the raw vegetables and season with salt & pepper. Set aside until grill and basket are sufficiently preheated.

4.     Carefully place the peppers and onion in the grill basket then grill with the lid closed, until fork tender. Stir vegetables every 3-4 minutes for up to 12 minutes.

Remove from the grill and place back into the same bowl they were seasoned in. Drizzle with the vinegar and finish dried oregano. Cover the bowl tightly with plastic wrap to allow the steam to continue softening the veg until ready to eat.

Serves: 8 | Prep time: 15 minutes | Grilling time: 10-12 minutes | Special Equipment: Ramekins or muffin pan

Ingredients

• 8 tablespoons (1 stick) butter
• 10 oz bittersweet chocolate
• 5 eggs
• ½ cup granulated sugar
• 2½ tablespoon flour
• 2 cups fresh berries Whipped cream (optional)

Instructions

1.     Using a little oil or butter, grease the muffin pan or ramekins.

2.     In a bowl over a pot of simmering water, melt the chocolate and the butter, stirring occasionally until smooth. In another bowl, whisk the eggs and the sugar until light and fluffy. Add the warm chocolate mixture to temper the egg mixture stirring continuously and until smooth. Then add the flour and mix until combined.

3.     Fill the 8 greased cups with the batter until ¼” from rim.

4.     Prepare the grill for indirect cooking over medium heat (ideally 400°F).

5.     Place cakes over indirect medium heat and bake, with the lid closed, until the cake tops barely jiggle when you shake the pan, about 10 minutes (or as long as 14 minutes if the batter has been refrigerated).

6.     Once removed from the grill, run a knife around each cake then quickly flip out all the cakes to avoid cakes continuing to cook. Garnish with fresh berries and whipped cream. Serve immediately.