BBQ

Surf ‘n Turf

This week’s theme was Surf and Turf. Typically we don’t plan such an expensive menu, but with Father’s Day and graduations happening we decided to splurge.

For the “turf” Dean crafted a massive three-inch thick ribeye steak (bought locally from Loleta Meat Market). He roasted it at 275 for about an hour and a half. Then, with the BBQ grate over the charcoal chimney, he seared the meat giving it a delicious crust.

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For the “surf” we had a multitude of options.

Local oysters grilled over charcoal

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Grilled peal and eat shrimp

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Seared Scallops

First, I rinsed them clean, patted them dry, and seasoned them with salt and pepper. Then I added 1 tablespoon butter and 1 tablespoon olive oil to a cast iron pan over high heat. I added the scallops and let them cook for about 2 minutes per side – untouched during the searing.

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We needed a vegetable and come color. So I made stuffed mini sweet peppers. For the stuffing I combined cooked orzo, goat cheese, lemon juice, fresh thyme, minced garlic and salt and pepper. Once they were stuffed I drizzled them with a little olive oil and seared them on the grill for about 5 minutes.

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To drink we had vodka oyster shooters thanks to Humboldt Distillery. Enjoy!

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