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   Sunday Family
   Dinner
             
       Surf and Turf

Surf & Turf

Probably the most desired fare for Dads
on Father's Day or any other time
The Surf - Broiled Lobster Tails


4 lobster tails (6- or 7- ounce)
Vegetable cooking spray
2 tablespoons finely crushed bread crumbs, (4 cups)
2 tablespoons grated Parmesan cheese
1 1/2 teaspoons minced fresh parsley
1 Dash paprika
1 tablespoon reduced-melted butter
2 tablespoons Chablis or other dry white wine
2 tablespoons lemon juice
1 clove garlic, crushed

Make a lengthwise cut through the top of 1 lobster shell, using kitchen shears, and press shell open. Starting at the cut end of the tail, carefully loosen the lobster meat from bottom of the shell, keeping meat attached at end of tail; lift meat through top shell opening, and place on top of shell. Repeat procedure with remaining lobster tails. Place lobster tails on a rack coated with cooking spray, and place rack in a shallow roasting pan.

Combine bread crumbs, Parmesan cheese, minced parsley, and paprika in a small bowl; stir in melted butter. Set aside. 

Combine wine, lemon juice, and garlic; stir well. Brush lobster with half of wine mixture. Broil 5-1/2 inches from heat 9 minutes or until lobster flesh turns opaque, basting with remaining wine mixture after 5 minutes. Sprinkle crumb mixture evenly over lobster, and broil an additional 30 seconds.

Yield: 4 servings.


The Turf - BBQ Beef Steak

8 ounce beef tenderloin steaks
3 green onions roughly chopped
2 tsp. rosemary
cup coarse chopped fresh corriander
Freshly ground black pepper
Dark soy sauce
1 tbsp. virgin olive oil
1 heaping tbsp. chopped fresh garlic

Marinade for 3-12 hours (the longer the better)

Rub the steaks with  the fresh garlic and paint on dark soy and virgin
olive oil on both sides of the steaks.

Sprinkle with rosemary, corriander, freshly ground black pepper and green onions.

Cover and place in your refrigerator to marinade for not less than 3 hours.

Preferred marinade time 24 hours.


For propane gas barbeques

Preheat the BBQ to a temperature of 380 - 400 degrees Fahrenheit.

Place the steaks on the BBQ and close the cover

BBQ for 3 mintues per side - for rare
              4 minutes per side  - for medium rare
              5 minutes per side - for medium
              6 minutes per side - for done
              7 minutes per side - for well done      

FOOD SAFETY TIPS FOR BARBECUING

Handling and preparing food is always important in preventing foodborne illness, but when barbecue season rolls around, there are some additional steps to follow to ensure your food remains safe. Use the following tips to properly prepare, cook, serve and store food when barbecuing.

Before Cooking

Wash hands before, during and after handling any types of food, especially raw meat and poultry;

Clean all utensils and work surfaces with a mild bleach solution (5mL/1tsp. bleach per 750 mL/3 cups water) before and after using;

Ensure the barbecue is pre-heated before starting to cook; if using a charcoal barbecue, use enough charcoal and make sure it is glowing red before starting to cook;

Keep uncooked foods away from cooked foods and do not use the same plate or tray for uncooked and cooked meats;

Keep meats, salads and perishable foods in the refrigerator until you are ready to use them; if food is being stored in a cooler, pack the cooler with ice or freezer packs.

During Cooking

If possible, pre-cook poultry in the oven or microwave and then place immediately on the barbecue - this will decrease the amount of time the poultry is exposed to danger zone temperatures (4C to 60C, or 40F to 140F).

The best approach is to use a meat thermometer to ensure that all meat and poultry has reached a safe internal temperature - poultry 85C (185F), beef 74C (165F), pork 71C (160F), and ground meats 70C (158F).

After Cooking

Keep serving bowls covered;

If food starts to burn during cooking, raise the height of the grill or reduce the heat of the barbecue, but still ensure the correct temperatures are met (4C to 60C, or 40F to 140F).

Eat food as soon as it is ready;

Clean all cooking and eating utensils and work surfaces with a mild bleach solution after use;

Store leftovers in covered containers in the refrigerator and eat within 2 days.

For more information on food borne illness and consumer tips for safe food handling, visit the Canadian Food Inspection Agency web-site at: www.cfia-acia.agr.ca

Some safety tips for BBQ'ing meat


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