Across the country, the not-so-hot-economy is adding appeal to cooking at home. But, I'm not talking about staying home to make your favorite macaroni and cheese. People who have grown accustomed to dining out still want to eat in style.
The interest of cooking at home has also been heightened by attention given to reality cooking shows and the explosion of celebrity chefs on the television and entertainment scene. With such a hunger for eating and entertaining in our own dining rooms, I feel there is a need for ideas on how to eat better at home for less. In other words, a little, "gastronomy for the economy" is in order.
When I patronize a fancy restaurant, I love to indulge a bit and order steak and lobster. However, making quality steak and lobster at home can be pricey. In order to satisfy my urge for this type of meal, I've put together a Surf and Turf Sizzle that is easy to prepare and won't put a dent in your pocketbook .
The fresh flavors of ginger, lime juice and peppers in the dish, give it a lovely zing. One bite and I promise you will not miss that lobster tail drenched in butter; well at least not too much.
Here's what you will need: Top sirloin steak, shrimp, fresh lime juice, soy sauce, honey, hoisin sauce, toasted sesame oil, chicken stock, garlic, fresh ginger, red bell pepper, yellow bell pepper, sugar peas, green onion, salt, cornstarch and hot cooked rice.
In a large bowl, combine top sirloin, 1/3 cup fresh lime juice, ½ cup chicken stock, 4 Tablespoons hoisin sauce, 2 Tablespoons honey, 2 Tablespoons soy sauce, 2 Tablespoons grated fresh ginger, 2 cloves of crushed garlic and 2 teaspoons toasted sesame oil. Toss to coat, marinating steak for at least one hour in the refrigerator.
Heat a large nonstick skillet or wok over medium-high heat until hot. Add steak (reserving marinade) to pan; cook 3 minutes or to desired degree of doneness.
Mix 2 Tablespoons cornstarch with 2 Tablespoons water until dissolved. Add to reserved marinade and stir until incorporated.
Add shrimp, bell peppers, sugar peas and marinade to the pan; saute for three minutes, stirring constantly and shrimp turn pink.
Serve over hot cooked rice and garnish with sliced green onion.
Surf and Turf Sizzle