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Brian Kennett

Amateur Chef and Boozy Traveling Foodie Extraordinaire

ChillaxBBQ Surf and Turf: 2 Best Recipes

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Stay@Home Recipes: ChillaxBBQ Surf & Turf

As one is now under house arrest and back to work I thought I would start to properly take lunch breaks. My work is spiky busy in the morning getting to the stuff that came in overnight from Europe when sleeping, then another big spike from 16:00 to 22:00 when Europe is awake again. So lunch is on the cards, especially as I have 2-weeks of this in mandatory lockdown quarantine in the condo with the family. Plus I have my brand new SCANPAN gear to get going. So, I feel a series coming on and here is the first of that series ChillaxBBQ Stay@Home Recipes #1.

I am not saying I will get to do this every day of course. But man I think I will be bored shitless, especially over the weekend. I also need to keep idle hands busy as I am also going for a ‘dry’ 2 weeks in ‘the cooler’. So today for the family lunch I made a ChillaxBBQ Surf and Turf and also got Strawberry Blonde to do some video for you.

ChillaxBBQ Stay@Home Recipes - Lunch #1 — I had this 4-bone rib-eye dry-aged for 120 days hunk of meat. So for lunch, I stripped off one whole steak from the bone. So, it’s now a rib-eye steak. A quick tenderize with my stabby thing, and a good coating of Kampot cracked black pepper and sea salt as this bad boy is like 2″ deep and you want that seasoning into the steak. I popped this in the oven for 90 at 90 to reverse sear it in the usual ChillaxBBQ fashion. Looking good so far.

ChillaxBBQ Stay@Home Recipes - Lunch #1 — For the Surf of the Surf & Turf, I had some beautiful Dorey fillets. Pop them in a roasting tin, and drizzle with Olive Oil, some lemon juice, a good sprinkle of Kampot cracked black pepper, and some sea salt. Lay some fresh dill onto the fish and some of that jalapeno butter I made weeks ago. That butter I made is such a good idea. Just snap some bits and pop them on the fish and throw it in the oven at 180 for about 20-30 minutes the butter will melt and poach the fish whilst leaving the Jalapeno flavour on top of the fish. If only you could smell this when it came from the oven. But, we are not finished with it yet. Watch that video below…

CLICK HERE folks for some video of the cooking process, and also to see those SCANPANs in action. I am in love with these again, as this is my 1st time actually using them. They are so good, and the knife and the serving platter. Daddy is a happy boy!!!

The video will show you four stages of cooking both the fish and the steak for ChillaxBBQ Stay@Home Recipes #1. It’s me crammed into my tiny kitchen being filmed by Strawberry Blonde. Hey, it is what it is, no professional film studio shit here – this is REAL home cooking.

ChillaxBBQ Stay@Home Recipes - Lunch #1 — Here’s the fish after it has been poached in the butter. Just lift off the wilted dill and then get that in your dry and hot SCANPAN on the hob to brown off that fish until golden with a lovely crisp crust on it. This is going to be off-the-charts good. I am so pleased with this.

ChillaxBBQ Stay@Home Recipes - Lunch #1 — And the steak is done too. That is going in my other SCANPAN with some butter for searing to finish it off. Then some super-thin slicing with my new Maitre D knife. Remember that one for Salmon and Ham carving? Again, watch the video for that in action. This knife is designed for carving at the table-side and with that serving platter, you have a match made in heaven. I LOVE my new toys. I sliced this super-thin, plated it, and gave a sprinkle of Kampot cracked black pepper and sea salt. Simple.

ChillaxBBQ Stay@Home Lunch #1 — 3-5 minutes on each side in the hot pan and the butter will brown the fish to this beautiful golden brown, with a super-crispy crust. I ask you, how good does that look? I don’t like fish, but if I did I’d be diving into this. A little squirt of lemon on top and plate.

ChillaxBBQ Stay@Home Lunch #1 — And here is the ChillaxBBQ Surf & Turf served up on my new platter. I am so very very happy with this. I think it looks incredible and I heard from the family that the tastes and textures were seriously good. We served this with some plain steamed rice. So very happy with this dish. This is definitely a menu item for future ChillaxBBQs.

So there it was ChillaxBBQ Stay@Home Recipe: Surf and Turf. I really am delighted with my new acquisitions from my mates at SCANPAN. They rocked today. Best fry pans I have ever had, and I really am not just saying that – they really are. The food came out wonderful. Tomorrow I have the rest of the ribeye on the bone to cook, so watch a blog coming to a website near you soon. Well, basically here on this website.

It’s going to be a monster. I am doing something I have never tried before. But just to finish this recipe off for today, please have a crack at this dish. Come on you’re likely stuck at home too. Give it a go. It is pretty simple I think you will agree, and I am quietly confident you’ll love the combination and the flavours. Just get on with it, you know it makes sense – ENJOY!!!

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