RECIPES

Surf and Turf

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Ingredients

Serves: 12
1 1/2  lb.  rib eye, Kobe beef or prime grade, well trimmed, wrapped, frozen
1 1/2  lb.  Dungeness crab meat
  As needed  Louie dressing (see make-ahead recipe below)
  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
    Louie Dressing
oz.  mayonnaise
1/2  tsp.  sriracha chili sauce
Tbsp.  cocktail sauce
tsp.  brandy
tsp.  fresh chives, minced
tsp.  lemon juice
  As needed  Salt and pepper, add to season to taste
    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
    Toasted Cumin Seed Oil
Tbsp.  cumin seeds
oz.  canola oil

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados

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.

Adam Navidi

Chef Adam Navidi, Signature Catering

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