Recipes

All Categories

Surf and Turf

Surf and Turf

Share:

Total time:

n/a

Prep time:

n/a

Cook time:

n/a

 

 

ingredients

Serving Size: 12

1 1/2 lbs. rib eye, Kobe beef or prime grade, well trimmed, wrapped, frozen
1 1/2 lbs. Dungeness crab meat
As needed Louie dressing (see make-ahead recipe below)
6 each large ripe Fresh California Avocados, cut in half, peeled and seeded
As needed Confetti vegetables (see make-ahead recipe below)
4 1/2 oz. rainbow micro greens
As needed Toasted cumin seed oil (see make-ahead recipe below)
1 1/2 oz. sea salt
As needed Louie Dressing
4 oz. mayonnaise
1/2 tsp. sriracha chili sauce
3 Tbsp. cocktail sauce
4 tsp. brandy
2 tsp. fresh chives, minced
2 tsp. lemon juice
As needed Salt and pepper, add to season to taste
As needed Confetti Vegetables
1/4 each red bell pepper, 1/8" dice
1/4 each yellow bell pepper, 1/8" dice
1 1/2 Tbsp. shallot, finely minced
3/4 tsp. chives, finely chopped
As needed Toasted Cumin Seed Oil
3 Tbsp. cumin seeds
3 oz. canola oil

Remember to check the label when you shop. 
In season Spring - Fall. Learn where to find them

Instructions

  1. Louie Dressing: In a small bowl whisk together all ingredients to form the sauce. Refrigerate until needed.
  2. Confetti Vegetables: Mix all vegetables together and refrigerate until needed.
  3. Toasted Cumin Seed Oil: Toast cumin seeds over low heat until the fragrance begins to release.
  4. Placed toasted cumin seeds and canola oil in a blender and puree for 1 minute. Cool.
  5. Strain through a fine strainer, reserve oil, discard pureed seeds.
  6. Surf and Turf: Per Order: Slice frozen beef thinly. Use 4 each 1/2 oz. slices per plate. Cover the meat on the plate with plastic wrap and press into a circular shape. Refrigerate. As ready for service remove plastic wrap.
  7. Slice one half California Avocado thinly, lengthwise. Spread in center of the plate to form a bowl shape.
  8. Mix 2 oz. crab with 1 1/2 Tbsp. Louie dressing. Place in center of the "avocado bowl".
  9. Sprinkle 2 tsp. confetti vegetables and 1/3 oz. rainbow micro greens around the plate. Sprinkle with sea salt and drizzle with 1 1/2 tsp. toasted cumin oil.

Louie Dressing: Yields 1 1/3 cup
Confetti Vegetables: Yields 5/8 cup
Toasted Cumin Seed Oil: Yields 3 oz.

To read more about Chef Navidi, click here.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Recipe Tags

  • avocado bowl
  • avocado salad
  • beef
  • bell pepper
  • chef recipes
  • crab
  • foodservice
  • seafood
  • sriracha
  • summer

About the author

Comments

1 ratings

Recent pages: