Nothing Left, to Say...

Where We Shed Light on the Right, We respect governance by the 2C's, Common Sense and the Constitution, where we never have anything say...We are also the home of the (almost) weekly Rant and Recipe...

Sunday, October 19, 2003

This weeks recipe, Smilin' Paul's Surf and Turf. This is so simple it almost shouldn't count as a recipe, more like a food tip. This here recipe calls for New York Strips but any good steak will suffice. I know Pointman may argue this but for my money there is no finer piece of beef than the New York Strip. Ok, maybe the ribeye comes in close. Nonetheless, here we go. You need to get some ingredients and this is a short shopping list.

New York Strip Steaks. I prefer certified Black Angus Beef but you can use whatever you like.

1 pound 12-20 shrimps. (about the size of your thumb)

1 bottle K.C. Masterpiece Garlic Herb marinade.

First off, peel them shrimp and toss them in a ziploc bag with some of the marinade. Seal it and put it in the refrigerator for at least an hour. One hour before cooking, remove the steaks from the refrigerator and let them set at room temperature. Then prep your grill. If you're using charcoal you'll need all of the hour to get those coals right but if you have the Lazy-Q like me, you wait until 10 minutes before cooking and set the fire on high. Get that grill good and hot. Just before I throw the steaks on the grill, I like to paint them with olive oil and then season with salt, pepper, garlic and red pepper flakes. Or you can buy Montreal Steak Seasoning. Either way. The olive oil helps the steaks by keeping them from sticking to your grill. Once on, start that timer. I usually keep mine on about 7-8 minutes a side but this will largely depend on your grill. Once the steaks are flipped, it's time to throw those shrimps on because they'll cook fast. Keep a good eye on them as you don't want them under or overcooked. Couple minutes per side on the shrimp is all you'll need.

Once everything is done to your liking, (7-8 mins per side on a 1" thick steak on my grill translates to a nice medium rare) remove the shrimp and wrap them in foil to keep them warm until you can serve them. Around the Villa Ranchito we enjoyed this dish several times this past summer and did so again tonight. Serve the steak and shrimp up with a simple spinach salad and some garlic bread...hijo le mano...oh yeah, don't forget an ice cold Pacifico beer to round out this weeks culinary adventure. Simple yes, almost no prep work but a finer meal you'd be hard pressed to locate...

Smilin' Paul Villa U.S. Senate 2004
cyber-Congressman, R-Reno
Proud Member of the Vast Right Wing Conspiracy and 2 SUV Family


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