By Kipp Rix
这是与朋友和家人分享美食的季节，在所有的火鸡和感恩节的火腿之后，我喜欢在车站提供一顿非传统的餐点，以供圣诞节餐。对于这顿饭，我喜欢提供我的托斯卡纳风格的冲浪n-turf。罗勒香蒜酱赋予牛肉和虾的味道非常壮观。您可以使用自己喜欢的牛排切割，但是对我来说，只有一种烤牛排可供烧烤，这是一只漂亮的两英寸厚的肋眼。对于虾来说，我喜欢使用“巨大”尺寸的虾，我喜欢在烹饪前剥去它。这样一来，味道就能拿到肉，客人不必在饭期间奋斗。
Ingredients (Serves 4)
Ingredients (Serves 4)4 thick-cut rib eye steaks
2磅巨大的虾，尾巴上，去皮和清洁
Coarse ground black pepper
粗海盐
Basil pesto (Jared or recipe below)
4 tablespoons diced garlic
4 tablespoons unsalted butter
Red chile flakes
2个中型柠檬
Cocktail sauce
Steamed green vegetable for side dish (I like green beans)
Basil Pesto
- Blend 8 cups packed basil leaves, 1 cup extra virgin olive oil, 1/2 cup toasted pine nuts, 6 garlic cloves, and 1/2 teaspoon salt in a food processor until almost smooth.
- Stir in 1/2 cup grated parmesan cheese.
Cooking Directions
- Salt and pepper the steaks and allow steaks to rest for 1-2 hours, warming to room temperature.
- Divide the shrimp equally onto 4 sheets of heavy duty aluminum foil.
- Place 1 tablespoon butter, 1 teaspoon pesto, red chile flakes to taste, and one tablespoon garlic on each pile of shrimp; fold foil to form a pouch, leaving room for shrimp to steam in pouch.
- 预热烤架至高和预热烤箱至475°F。
- 将箔纸包装在烤箱中，然后将热量调低至400°F，并在烤牛排时煮虾。
- 轻轻地用少量香蒜酱将牛排的两面涂上，将牛排烤成所需的味道。
- Once cooked, cover the top of each steak with a teaspoon of the pesto and allow the steaks to rest 5 minutes prior to serving.
- Pull the shrimp from the oven and open the pouches.
- Squeeze juice from half a lemon over each pouch of shrimp.
- Plate the steak and shrimp; serve with a side of cocktail sauce and green vegetable of choice.
Kipp Rixhas been in the fire service for 19 years working as both a career and volunteer fire fighter in New Mexico. Kipp started cooking at the age of 10 and learned his early skills watching shows like the Galloping Gourmet and Julia Child. Throughout the years, Kipp refined his skills with a focus on grilling foods with a southwestern flair. In 2009Fire House Publications, LLCreleased the first of Kipp’s two cook books with the second book released in 2011; a portion of the proceeds from the books helps fund火孩子。Kipp的消防屋烹饪哲学是“仅仅是因为您在繁忙的房子里工作并不意味着您必须为普通烹饪而定居，船员的态度与所服务的餐点直接相关！”Kipp的每个食谱都经过消防室的测试和批准。请发送电子邮件krix@fhpllc.net船员图片享受此食谱以及您的评论；每个月都会选择一个条目接收我的一本厨师书籍的签名副本。2013年，基普成立火孩子, an organization that works with New Mexico children’s agencies and other organizations like the Make A Wish Foundation, of New Mexico to identify children facing a life altering or terminal illness; working with local municipal agencies and fire departments Fire Kids affords these children an opportunity to live the life of a fire fighter for a day. Complete information can be found on our火孩子web page.
