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We hope you got benefit from reading it, now let’s go back to mike's complete surf & turf dinner recipe. To cook mike's complete surf & turf dinner you only need 37 ingredients and 17 steps. Here is how you cook that.
The ingredients needed to cook Mike's Complete Surf & Turf Dinner:
- Get ● For The Steaks & Marinade
- Prepare 4 (1.5 Pound) Porterhouse Steaks [1.5" thick - room temp]
- Take as needed Worshestershire Sauce
- Use to taste Garlic Powder
- Provide to taste Fresh Ground Sea Salt
- You need as needed Fresh Ground Black Pepper
- Use as needed Firm Garlic Herb Butter [place on steaks upon serving]
- Prepare ● For The Steak Toppings
- Provide 2 EX LG White Onions [thick sliced]
- Take 2 Boxes Whole White Or Brown Mushrooms [stems removed]
- Prepare as needed Butter
- Take as needed Olive Oil
- Provide ● For The Seafood
- Provide 4-1 Pound Alaskan Lobster Tails
- Use 2 Pounds King Crab Legs & Claws
- Prepare 2 Pounds Jumbo Shrimp
- Take 2 LG Lemons [reserve one]
- Get 2 Cubes Butter [reserve one for serving]
- Prepare to taste Tony Satcheres
- Use 1/2 Cup White Wine
- Prepare 1 Slightly Lifted Rack
- You need as needed Tin Foil
- Prepare ● For The Baked Potatoes
- You need 4 LG #1 Idaho Potatoes [1+ pounders]
- Prepare 1 Pound Thick Cut Bacon
- Take as needed Cooled Bacon Grease
- You need as needed Fresh Ground Black Pepper
- Use as needed Cracked Sea Salt
- Provide as needed Granulated Garlic Powder
- Prepare ● For The Potato Topping Options
- You need 1 Bucket Chilled Sour Cream
- Prepare 2 Cubes Butter [room temp]
- Use 1 Bundle Chives [fine chopped]
- Provide 2 Cups Fresh Chopped Fried Bacon
- Provide as needed Shreadded Cheddar Cheese
- Provide ● For The Sides
- Prepare Fresh Garden Salad
Steps to make Mike's Complete Surf & Turf Dinner:
- Here's most what you'll need in steps 1 thru 3. Condiments and additions not pictured.
- Onions & mushrooms pictured. Thick slice both. Gently wipe mushroom with a clean damp cloth before chopping. Do not rinse them under water.
- Marinate your steaks at room temperature with everything in the Steak section for at least 30 minutes, if not longer.
- #1 Idaho Potatoes pictured. 1+ pound a piece.
- Fry your bacon for your potato topping.
- Drain your bacon then, fine chop.
- Always reserve your unburnt, filtered bacon grease. It lasts forever and goes great in most any dish.
- Poke several holes in your potatoes with a knife.
- Slightly pre-crack claws with mallet and slit lobster tails just enough to allow butter and seasonings inside. Also, ease for your guests. Save all juices for service.
- Smear your potatoes generously with your bacon [firm/cooled] grease with salt and pepper and double wrap tightly in tin foil. Seam side up as so bacon grease can't escape.
- Bake potatoes for 1.5 hour at 425°. Check for doneness by sticking a knife thru the middle. Bake longer if knife doesn't stick thru with ease.
- Bust her open and kick up the inside. Especially from the shell sides.
- Leave out all potato toppings and allow your guests to choose from them.
- Add everything in your seafood section and tightly wrap with tin foil. Cook/steam at 375° for 15 minutes. Ladle juices over seafood. Serve with lemon wedges.
- Thick slicer your onions and mushrooms and fry in oil and butter.
- Grill your steaks for 3 minutes on high heat on each side for rare to medium rare. Be sure to score and char your steaks.
- Serve with a fresh chilly side garden salad if desired. Enjoy!
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