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Steak lobster and shrimp ultimate pineapple bowl


Pineapple Shrimp Fried Rice has a delicious flavor combination of savory, sweet and spicy. Serve it in hollowed out pineapples for a beautiful presentation!

INGREDIENTS
3 cups cooked brown rice, from 1 1/2 cups uncooked
1 teaspoon oil
1 1/4 lb large peeled and deveined shrimp, chopped into chunks
1-1/2 cups fresh pineapple, diced (from 2 fresh)
5 large scallions, chopped
3 cloves garlic, minced
1 fresh chili pepper or jalepeno, chopped
1 tablespoon soy sauce, or more to taste
1 teaspoon fish sauce
cilantro for garnish

INSTRUCTIONS
Cook brown rice according to package directions and set aside to cool.
If making pineapple bowls, cut each pineapple in half and hollow out both halves to make 4 bowls.
Cut a piece off the bottom of the pineapple halves to create a flat base.
Cut the pineapple into small pieces and set aside.
Heat a nonstick wok on high heat; when hot add oil.
Add shrimp and cook a few minutes until just opaque, 3 to 5 minutes; set aside.
Add the scallions, chili and garlic to the wok. Saute about 1 minute, then add the rice, shrimp and pineapple and stir a few times.
Add soy sauce and fish sauce, stir to mix all the ingredients and cook another 30 seconds.
Divide and transfer into the hollowed out pineapples and garnish with cilantro.

Surf and Turf Steak and Lobster Tails

STEAK
INGREDIENTS
Ribeye or Porterhouse steaks
kosher salt/pepper
1 TBLS olive oil
2 pats butter
6 to 7 garlic cloves
fresh chopped rosemary
fresh thyme sprigs
mushrooms, optional

HOW TO SOUS VIDE STEAK


When the steak(s) have reached your desired temperature (see link above), remove sous vide steak and from packaging. NOTE: We used a steak that was sealed by the company and sold individually. You can use a Ziploc bag if you will be using a steak that is not. You can also add flavoring to the bag prior to placing inside the sous vide, if you wish…olive oil, salt, pepper, garlic, herbs, etc.

Heat up a cast iron pan to medium-high. Remember the steak is already cooked to your desired temperature, so you will only be searing to add and incorporate flavor. This will be quick. Add the olive oil, butter and thyme to the pan. Toss for about 30 seconds to a minute. Add the steak. Season with salt, pepper and the fresh rosemary.

Sear on one side to form a nice crust…just about a minute. If you cook longer, you will run the risk of overcooking to your desired temperature. Turn and season again with salt and pepper for just about a minute. Remove from pan and allow to sit for a few minutes before slicing and serving! I promise this will be one of the best steaks you have ever eaten and prepared…ENJOY!

PORTERHOUSE
So, I have been experimenting quite a bit lately with my precision cooker. Naturally, I thought I would try a porterhouse. For this cut, I set the sous vide at 130 for 80 minutes. The porterhouse was about 2 1/2 pounds and about 2 inches thick. I achieved the perfect tenderness with only 80 minutes (the filet portion was literally falling off the bone). If you so desire, you can sous vide this cut of meat up to 4 hours. Once the steak is to temperature, remove from bag and pat dry.

BROILED LOBSTER TAILS
INGREDIENTS
Lobster tails (8 – 10 oz each)
salted butter
pinch of kosher salt
pinch of black pepper
pinch of paprika
fresh parsley, chopped
lemon wedges

HOW TO PREPARE THE LOBSTER FOR BROILING
With a sharp knife or kitchen shears, cut a straight line down the center of the top of the shell. If you do not own kitchen shears, you should. Click here to get a pair!
Pull the flesh out from the center cut so that it lays on top of the shell. Place a wedge of lemon underneath the flesh and the bottom of the shell. This will not only add flavor, but will also help keep the meat on top of the shell.
Remove the vein. Season the lobster tails with kosher salt, black pepper and a touch of paprika. Top each tail with two pats of butter and a sprinkle of fresh chopped parsley. If you so desire, you can melt the butter and pour it over, or brush it on the tails.