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SURF AND TURF
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Author: Chef Adam Navidi, Signature Catering
Recipe Provided By the California Avocado Commission, for foodservice use

 

 

Ingredients

  • 1.500 1 ½ lbs.
    rib eye, Kobe beef or prime grade, well trimmed, wrapped, frozen
  • 1.500 1 ½ lbs.
    Dungeness crab meat
  • 0.000
    Louie dressing (see make-ahead recipe below)
  • 6.000 6
    each large ripe Fresh California Avocados, cut in half, peeled and seeded
  • 0.000
    Confetti vegetables (see make-ahead recipe below)
  • 4.500 4 ½ oz.
    rainbow micro greens
  • 0.000
    Toasted cumin seed oil (see make-ahead recipe below)
  • 1.500 1 ½ oz.
    sea salt
  • 0.000

    Louie Dressing

  • 4.000 4 oz.
    mayonnaise
  • 0.500 ½ tsp.
    sriracha chili sauce
  • 3.000 3 Tbsp.
    cocktail sauce
  • 4.000 4 tsp.
    brandy
  • 2.000 2 tsp.
    fresh chives, minced
  • 2.000 2 tsp.
    lemon juice
  • 0.000
    Salt and pepper, add to season to taste
  • 0.000

    Confetti Vegetables

  • 0.250 ¼
    each red bell pepper, 1/8" dice
  • 0.250 ¼
    each yellow bell pepper, 1/8" dice
  • 1.500 1 ½ Tbsp.
    shallot, finely minced
  • 0.750 ¾ tsp.
    chives, finely chopped
  • 0.000

    Toasted Cumin Seed Oil

  • 3.000 3 Tbsp.
    cumin seeds
  • 3.000 3 oz.
    canola oil

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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.

Nutrition information per serving

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