Sunday, February 17, 2008

Surf & Turf

       Sweet & Sour Shrimp Boat
        1/2 pineapple
        1 pound shrimp (16-26)
        2 tablespoons cilantro
        1 teaspoon No Salt Seasoning
        1 tablespoon light brown sugar
        1/4 teaspoon turmeric
        2 teaspoons rice wine vinegar
        1/4 cup Bermuda onion, diced
        1 teaspoon accent seasoning
        2 teaspoons Tracy Byrd Cajun Seasoning
2 tablespoons roasted peppers, diced
1/4 teaspoon ginger
1 teaspoon minced garlic
1 cup pineapple (cut out sections from the boat), cubed
1/2 cup orange juice
1 tablespoon olive oil
1 teaspoon cornstarch
2 teaspoons water
Slice the pineapple into half. Then cut out a flat bed out of the center of the pineapple.
Cube the cut out sections of the pineapple and set aside in a small bowl.
In a small bowl mix together No Salt, turmeric, accent, Tracy Byrd Cajun Seasoning, and ginger and set aside.
In a small bowl mix the cornstarch and water and set aside.
In a large skillet heat the olive oil, onions and minced garlic.
Then add shrimp and cook for a few seconds or until shrimp begin turn pink. Stir in the seasonings mix.
Stir into the skillet the rice wine vinegar, light brown sugar, orange juice, and then the pineapple let the mixture simmer until mixture begins to boil.
Once boiling stir in the cornstarch/water mixture until the sauce reaches your desired thickness.
Mix in the cilantro, and diced peppers. Let simmer until all ingredients are incorporated.
Arrange shrimp and pineapple onto the pineapple boat. Ladle the sauce on top of the shrimp and pineapples.
Beef Brisket
1 large brisket
1 tablespoon onion powder
1 tablespoon garlic powder
2 packages onion soup mix
3 cups water
cracked black pepper to taste
2 carrot, cut 1" slices
1 onion, quartered
1 tablespoon cornstarch
2 tablespoons water
1 can mushroom
1 tablespoon butter
brisket juices
Rinse meat.
Line a large roaster pan with aluminum foil.
In a small bowl add together: onion powder, garlic powder, onion soup mix, and black pepper to form a rub.
Rub the seasoning mix all over the brisket.
Place brisket inside the roaster.
Place the vegetables around the meat.
Carefully pour the water into the pan from the sides. (Careful not to disturb the top of the brisket.)
Cover with lid and place in the oven.
Cook for 2 1/2 hours or 3 hours or until tender, at 350 degrees.
Allow the brisket to rest for 20 minutes before slicing.
In a small skillet heat butter and sauté mushrooms until the are tender. Then set aside.
Drain and strain the brisket juices from the cooked brisket into a 2 quart pot.
In, a small bowl mix together cornstarch / water mixture and set aside.
Bring juices to a boil and then stir in cornstarch/water mixture until gravy thickens.
Stir in sauté mushrooms into the gravy and let simmer for 2 minutes.

Ladle on top of brisket slices and serve.

1 comment:

TaGa_Luto said...

Hi, Chef! I made a similar recipe but used chicken instead of shrimp. Funny coz we have same presentation. If you have time to check my Filipino Fares Album i called it Chicken w/ Pineapple on a boat.
Do you have Adsense in here? I have but got overwhelmed w/ lots of steps to finish it=:)