Summer is heating up! It’s time to go outside and fire up the grill. Make outdoor dining and entertaining even more easy with the Big Green Egg. This exceptional grill is like no other grill you’ve ever owned. Easy to use, it grills the most perfectly cooked meats and veggies! Try this surf and turf recipe, a creative combination of beef and shrimp rolled up into one fantastic dish. Let your taste buds decide for themselves!
Surf & Turf Rolls with Passion Fruit Mayo and Corn on the Cob
Recipe courtesy of Mike Susser. Want to know more about Mike? You can read more about the chef in the Big Green Egg’s Lifestyle Magazine.
Chef Mike says, “The EGG opens up a completely new and tasty world that brings people together, again and again!”
His Surf & Turf Rolls with Passion Fruit Mayo and Corn on the Cob are definitely a tasty dish that will have people gathering around again and again!
Surf & Turf Ingredients:
1 lb (450 g) Beef Tenderloin
8 Shrimp or Prawns (size 8/12 count)
1 Clove of Garlic, peeled and finely chopped
Olive Oil
Lime juice
2 1⁄2 cups (40 g) Rocket (Arugula)
3 oz (85 g) Dried Tomatoes
7 oz (200 g) Pig Caul, thoroughly washed (Caul Fat – A thin membrane which surrounds the internal organs of some animals. It has a lacy, semi-transparent appearance and is used to flavor dishes as well as wrap meats. If you do not have access to this you can secure the rolls with toothpicks.)
Corn on the Cob Ingredients:
4 Cobs in Husks
Butter
Passion Fruit Mayo Ingredients:
1⁄2 Lemon, finely shredded zest
2 Egg Yolks
2 tbsp (30 ml) Wholegrain Mustard
1 dash White Balsamic Vinegar
3.5 oz (100 ml) Vegetable Oil
1.75 oz (50 ml) Olive Oil
1 Passion Fruit
1 tbsp Sour Cream
Juice of 1⁄2 Lemon
Instructions:
First, set the EGG for direct cooking (without convEGGtor) at 210°F/100°C with a Cast Iron Grid.
Then, cut the beef tenderloin into four equal portions. Wrap each piece of meat in plastic wrap and flatten with the underside of a frying pan.
Time to peel the shrimp/prawns, remove the intestine and rinse with water. In a bowl, coat the shrimp/prawns with some olive oil, plus the garlic and salt and pepper to taste. Wash the rocket and slice the tomatoes.
Now remove the meat from the wrap and distribute the rocket and tomato slices over the meat. Place 2 prawns in the center of each piece of meat, roll up tightly and wrap in a piece of pork caul or secure with toothpicks. Put the rolls on the cooking grid, close the lid and cook for 20 minutes.
While waiting, prepare the mayonnaise by blending together the egg yolks, mustard, lemon zest and balsamic vinegar. Stirring all the time, pour in the vegetable oil and olive oil, one drop at a time and then in a small trickle, to create a creamy mayonnaise. Cut the passion fruit in half, scoop out the flesh and mix with the sour cream. Add to the mayonnaise along with the lemon juice and salt and pepper to taste.
Carefully remove the rolls from the grid and cover with foil. Using a Pit Mitt or barbecue mitt, carefully add the convEGGtor and replace the Cast Iron Grid; heat the EGG to 350°F/177°C.
Try and keep the husks intact by snipping the silks from the top of the corn and moistening the cobs in water. Place the cobs on the grid and grill for about 35 minutes, turning it regularly until the husk has blackened evenly. For the final 5 minutes of the preparation time, add the rolls and cook until they are nice and brown.
Then take the cobs and the rolls off the EGG. Remove the husk and silk and spread the cobs immediately with butter.
Finally, cut the Surf and Turf rolls into slices and drizzle with lime juice. Divide across the plates and serve with the mayonnaise and a delicious rocket salad.
Want to know more about the Big Green Egg? Visit a Carls Patio showroom nearest you today!
