Thursday, September 25, 2014

Grilled Surf & Turf, Kohlrabi & Roasted Carrots



Something new…& we LOVE it : Kohlrabi! It’s not often we try a new vegetable and the fella mentions he’d like to have that again.

If you are looking for a Dinner Party meal with big flavors and elegance, wrapped up in a pretty easy package – this is just the one! Luscious Shrimp & Perfectly Grilled Steak over a puree of something exotic like Kohlrabi… Your guests may have never heard of this yummy little secret, but when they go home, they won’t be quick to forget it. Bonus round, this one is very Low Carb & yet the pureed Kohlrabi acts as a Mashed Potato substitute with a similar fluffy texture. The flavor is that of Broccoli & Red Potato’s lovechild. If you are worried about feeling cheated from a carb (you likely won’t but just in case) throw some garlic bread on to soak it all up.

Now we’re talking!

 

Surf & Turf over Puréed Kohlrabi & Roasted Carrots

Surf N Turf

1 lb Shrimp (or 1/3 lb per guest)
Zesy Shrimp Marinade (see recipe below)
Steaks (Filets, New Yorks or Ribeyes) 1 per person
Montreal Seasoning
Sprinkle of Garlic Powder
Sprinkle of Sea Salt

Veggies

10 Carrots, peeled
3 Whole Kohlrabi
¼ Cup +3 Tbsp Cup Drippings (Turkey, Chicken or Beef)
2 Tbsp Half/Half (or cream)
1 Clove Garlic
4 Tbsp Reserved Water (from Kohlrabi)
Salt & Pepper


Zesty Dill Italian Shrimp Marinade:

2 Tbsp Jack Daniels Mustard
2 Tbsp Soy Sauce
1/3 Cup Olive Garden Italian Dressing (use your favorite Italian Dressing here)
1 ½  tsp Dried Dill
1 tsp Garlic Powder
1 tsp Grated Lemon
Salt & Pepper



Frozen drippings thawing




***Kitchen Tip: Save your Drippings -  When I make a roasted Chicken, turkey or roast beef I always reserve the drippings and either make a soup or a gravy, a stock or I freeze for use another day. All that juice and flavor is just too good to throw away!  In this recipe, drippings come into good use for roasting the carrots in and add a ton of flavor to the Kohlrabi mash.





Start with the steaks. Give them the once over, check 'em out. Make sure there's nothing weird about them. They look good? Great! Get them going by sprinkling liberally, both sides, in Montreal Seasoning & a light sprinkle of garlic power & sea salt. Refrigerate while you work on prep.




Get your shrimp into a marinade about an hour before you plan to grill. Too long in the marinade, they start to cook and are overly flavored. Note, though, larger shrimp & shrimp still in their shells can withstand longer marinade times. I used 26/30 count shrimp here, shells on.



If not already done, remove the vein on the back of the shrimp. You might like to also peel them. I sometimes keep the shell on larger shrimp to lock in the moisture; smaller shrimp I usually remove the shell to allow them to soak in a good marinade for moisture and flavor. This is all personal preference, so go for whatever you like!



The Veggies


Peel & Half the Kohlrabi. Peel the tough outer shell, as you would a potato. 


Cut into halves; the inside of the Kohlrabi has the similar texture to a crisp apple/potato/broccoli heart. Their cook time is similar to potatoes, too!

Bring a pot of water to boiling; add halved Kohlrabi. Simmer for 30 minutes.


Looks like a Potato but it's Kohlrabi, halved and ready to simmer


While that simmers...

Peel & cut carrots into sticks or rounds – again personal preference. Toss them up with 3 Tbsp of drippings, salt and pepper. 




Roast on 375 degrees F for 20-25 minutes. Mine. Were thick so 25 mins for me.

Back to the Kohlrabi...

Loosely chop the garlic clove. Heat a sauté pan over medium heat and add ¼ Cup drippings with 1 clove of garlic, chopped. Flash sauté for just a minute and pull off heat (don’t let the garlic get too brown.)



In a food processor, add the garlic drippings, 1 Tbsp Half/Half (or cream) and 2 Tbsp of Kohlrabi water. Process until smooth. Add a little salt and pepper and give it one last spin.

Pour Puree into an oven safe baking dish.

Now, your carrots are done; pull them out of the oven and cover until serving time. 



Turn oven off. Let your kohlrabi rest in the oven while you grill everything, so it's nice and hot for serving.


Pureed Kohlrabi rested in a warm oven right before serving
Grill Steak

For a good medium rare steak, grill the steaks for 9 minutes total (for about 1 ½ inch steak); flip every 4 minutes approximately. Turn 90 degrees every 2 minutes for some good grill marks! Note- cook times vary with method of grilling, heat regulation and the cut of meat so it takes some practice to get *perfect* and even then, there’s always that one that gets a little overdone, it seems. I've found that the 9 minute mark is a pretty safe guide, in general.



Grill Shrimp Last

Let steaks rest while you grill the shrimp. For easy grilling and clean up, use a grill basket...like this:

If you don't have a grill basket, get one. Seriously. This is one of my favorite grill things ever.



Depending on your grill heat and size of shrimp, about 3 minutes per side will get you where they need to be. Not too dried out, not raw on the inside. 


Serve Kohlrabi puree as a base and layer the carrots, steak & shrimp over the top.


As you cut into the steak, expect all those meaty juice to add even more flavor to your puree

A beautiful plate to serve - anytime!




As I finish up this weeks recipes, #ClimateChange has been on my mind. I'm working on a post, something a little different, but important to me nonetheless. Never know where inspiration strikes so until next time...Happy Cooking!!!



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