Friday, June 28, 2013

The Ultimate Surf and Turf

Happy Foodie Friday everyone - have I got a treat for you!


With summer officially upon us (because my holidays began today - whoo hoo!!!!) I thought we should kick things off in style with an amazing "Surf and Turf" barbecue featuring tender herb and lemon infused chicken and prawns. Gruyere potatoes, herbed vegetables and the Ultimate grilled rib eye!

Scroll down for all the recipes - and if you're unsure about grilling, pull up a chair, join me in my cottage garden and I'll show you how to put this show stopper dinner together yourself!

Twice Baked Gruyere Potatoes
Click here to visit the printable recipe
  • 4 large russet baking potatoes
  • 1/2 brick (125 grams) Philadelphia Cream Cheese light or regular at room temperature
  • 1/4 cup(s) of mayonnaise (light or regular)
  • 1/4 cup(s) of milk
  • 1/2 tsp. of white truffle oil (optional but amazing)
  • 1/4 tsp. of black pepper
  • 1 tbsp. of chopped fresh chives
  • 1 tbsp. of melted butter
  • 1/4 tsp. of kosher or sea salt
  • 1 cup(s) of shredded Gruyere cheese
**Note, the above is my preferred recipe to go with the surf and turf but to do the cheddar version, substitute the plain cream cheese with chive and onion, omit the truffle oil, and substitute the Gruyere cheese with extra old cheddar.

  1. Preheat oven to 425.
  2. Wash potatoes, prick with a fork, and bake directly on your oven rack for 1 hour until tender
  3. Trim off potato ends, halve, and let rest until cook enough to handle.
  4. Mash potatoes well. Add softened cream cheese, and mayonnaise and whip using an electric mixer. Add milk and continue to whip until potatoes are smooth without lumps. 
  5. Blend in the truffle oil if using.
  6. Add 1/4 tsp salt. Add butter stir well.
  7. Add 1/2 cup of the Gruyere cheese and the chives.
  8. Cover a small baking tray with tinfoil. 
  9. Spoon the potato mixture back into the potato skins and place on the baking sheet. Top the potatoes evenly with the remaining Gruyere cheese. 
  10. These can be covered and refrigerated until you are ready to grill and can be made the day before. 
  11. Grill on the baking tray on main rack of barbecue set to 400 for app 20 minutes until potatoes begin to go golden and bubbly. Remove to upper rack while you grill your meat.
Herb Infused Grilled Vegetables
Click here to visit the printable recipe

  • ¼ cup extra virgin olive oil
  • ¼ cup chopped fresh herbs like parsley, sage, rosemary and thyme
  • 1 tbsp minced garlic
  • 1/8 cup white vinegar
  • 5 cups vegetables like cauliflower, broccoli, mushrooms, zucchini, peppers, onion, cherry tomatoes cut into bite sized pieces
  • 1  tsp kosher salt 
  • ½ tsp pepper
  • ¼ cup feta cheese
  1.  Toss the vegetables in a vinaigrette made with the first 5 ingredients.
  2. Divide into two even amounts (2 and a half cups each) on 2 large sheets of tinfoil and sprinkle with the salt, pepper and feta cheese.
  3. Double wrap tightly to form two packets.
  4.  These can be done the day before or in the morning. They are best if they have a chance to sit overnight in the marinade.
  5. Put over direct heat on a 400 degree grill and grill for 25 turning every 5-7 minutes.
Lemony Chicken and Prawns
Click here to visit the printable recipe

  • 1/4 cup extra virgin olive oil
  • juice of one whole lemon
  • 1 tsp garlic minced
  • 1/2 tsp Dijon mustard
  • 1/2 tsp sea salt
  • 1/2 tsp pepper
  • 1/4 cup fresh chopped basil
  • 4 boneless skinless chicken breasts
  • 6 Jumbo prawns (or 12 jumbo prawns and skip the chicken)
  1. Divide the chicken and the prawns into two separate ziplock bags.
  2. Marinate the chicken in half this mixture for at least one hour. The longer the better. 
  3. Marinate the prawns for 20-30 minutes. 
  4. Grill breasts starting at 400 and then reducing to 350 for 7 to 8 minutes on each side flipping every 2-3 minutes
  5. Grill the prawns on the oiled grill 3 minutes a side.
The Ultimate Grilled Rib Eye
Click here to visit the printable recipe

  •  2 Tbsp minced garlic packed in extra virgin olive oil
  • 2 tsp kosher salt
  • 1 tsp Herbes de Provence
  • 1/2 tsp black pepper
  • 4, 6- 8 ounce rib eyes
  1. Bring your steaks to room temperature.
  2. Make a rub using the first four ingredients and rub evenly into all four steaks. Let your steak stay in this rub for 30 minutes prior to grilling.
  3. Grill on a oiled 400 degree grill for 6 minutes a side for medium.


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1 comment:

  1. There are three blog posts here, crazy lady! Holy Moly! What a feast! Love the herb infused veggie idea... are low fat double baked potatoes kosher? They sure do look delicious. My uber carnivore would be at your house every day if you served hm a dinner like this! YUMMY!
    Excellent video!