Sunday, June 17, 2012

Sunday Supper - Surf and Turf Kebabs over Cheese Grits

Happy Father's Day to all of you dads out there!! Sadly, I can't be back at home in Louisiana to celebrate with Pete, but I am lucky enough to get to spend the afternoon grilling and relaxing with the in-laws. 

 Today's menu includes all sorts of goodies, including a corn and blueberry salad and hummingbird cake for dessert (these posts coming soon, don't worry). The main event, though, is a veritable grilled meat smorgasbord served atop creamy, cheesy grits. 

It's a combination of a few of my mother-in-law's favorite recipes thrown together to make one tasty meal that any dad is sure to enjoy!


Andouille-Stuffed Grilled Shrimp
  • 4 egg yolks
  • 1 tablespoon dijon mustard
  • 1/4 cup balsamic vinegar
  • 1 cup canola oil
  • 1 cup light olive oil
  • warm water, as needed
  • 2 tablespoons Lawry's seasoned salt
  • 1/4 cup Pete's Good Stuff Seasoning Mix
  • 1 tablespoon lemon pepper seasoning
  • 36 large shrimp, pealed, butterflied, and deveined
  • 4 oz andouille sausage, cut into matchstick-sized strips
  • special equipment: wooden skewers, pre-soaked in water
Spicy Beef Kebabs
  • 2 lbs boneless beef sirloin
  • 3 cloves of garlic, minced
  • 2 teaspoons smoked paprika
  • 1/2 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/3 cup red wine vinegar
  • 1/2 cup olive oil
  • special equipment: toothpicks, pre-soaked in water
     * Kebab recipe is adapted from Alton Brown.
    Baked Cheese Grits
    • 2 cups yellow corn grits, not quick or instant
    • 1/4 lb butter
    • 1 1/2 teaspoons salt
    • 1/2 teaspoon black pepper
    • 2 tablespoons garlic, chopped
    • 8 oz sharp cheddar, grated
    • 3 eggs
    • 1 cup milk


    Andouille-Stuffed Grilled Shrimp
    1. Blend the egg yolks, dijon mustard, and vinegar in a food processor on medium speed for 1-2 minutes.
    2. Slowly drizzle the oils into the mixture, 1 tablespoon at a time.
    3. If the marinade becomes too thick, add 1-2 tablespoons of warm water.
    4. Add seasoned salt, Pete's Good Stuff seasoning, and lemon pepper, until incorporated.
    5. Toss mixture with shrimp and marinate for at least 30 minutes.
    6. Preheat the grill to medium-high heat.
    7. Place one piece of andouille lengthwise down the center of each shrimp.
    8. Close each shrimp with toothpicks to secure the sausage.
    9. Place a grill screen over direct high heat. Add the shrimp to the grill and cook for 6-8 minutes, turning once.
    10. Remove and serve over baked cheese grits.
    Spicy Beef Kebabs
    1. Cut the beef into 1 1/2 to 1 3/4-inch cubes and place into a large mixing bowl. Set aside.
    2. Add the garlic, paprika, turmeric, cumin, salt, pepper and red wine vinegar in a food processor. Blend on low speed. 
    3. Slowly drizzle in the olive oil.
    4. Pour the marinade over the meat and toss to coat. Place in the refrigerator in an airtight container or a sealable plastic bag and allow to marinate for 2 to 4 hours.
    5. Preheat the grill to medium-high heat. 
    6. Thread the meat onto the skewers leaving about 1/2-inch in between the pieces of meat.
    7. Place on the grill and cook, with lid lowered, 2 to 3 minutes per side, 8 to 12 minutes in all (8 minutes for rare and 12 for medium). 
    8. Remove from the heat to aluminum foil, wrap and allow to rest for 2 to 3 minutes prior to serving.
    9. Remove and serve over baked cheese grits.
         * Kebab recipe is adapted from Alton Brown. 

      Baked Cheese Grits
      1. Preheat oven to 350 degrees F.
      2. Prepare the grits according to package directions.
      3. Add the butter, salt, black pepper, garlic, and cheese. Mix until the butter and cheese melt.
      4. Beat the eggs and milk together in a small bowl.
      5. Add mixture to the grits and mix well. 
      6. Pour into a square 8x8 baking dish and bake for approximately 1 hour, or until mixture sets.

      No comments:

      Post a Comment