Kobe Style Beef and Lobster Tails (Surf and Turf)

Serves 2
Prep Time: 15 min
Cook Time: 10-15 min

Ingredients:
2 - 4 oz Lobster Tails
2 - 5 oz Kobe Style Sirloin Steaks
1/3 cup Panko Breadcrumbs
1/4 tsp Herbs de Provence
1/4 tsp Garlic Powder
1 tsp Melted Butter
1 Tbsp Lemon Juice
1/2 tsp Lemon Pepper Seasoning


1 tsp White Pepper, fresh medium course ground
Pinch of Paprika
1/2 tsp Salt
1/2 Tbsp Olive Oil

Prep:
1) Use kitchen shears to cut a slit down the back center of each lobster tail trying to avoid cutting the meat.
2) Gently spread the shell and use your fingers to separate the meat from the shell trying to leave it attached at the base.
3) Once it's separated gently lift the tail meat out so it rests on top of the shell.
4) Mix panko, herbs, garlic powder, melted butter, lemon juice, lemon pepper seasoning and 1/4 tsp white pepper in a small bowl until combined.
5) Spoon 2 - 2 1/2 Tbsp of panko mixture on top of each lobster tail. Sprinkle a small pinch of paprika on top of prepared tails and place tails on sheet tray.

Cook:
1) Preheat oven to 450 degrees.
2) Heat a large skillet or griddle pan on medium to medium-high heat and add olive oil.
3) Sprinkle steaks with remaining white pepper and salt.
4) Place lobster tails in oven for 6-14 min or until the internal temp is 145 degrees.
5) Gently place steaks in heated pan and cook for 2-3 min per side for medium rare or 4-6 min per side for medium.


We enjoyed our surf and turf with a side of steamed broccoli.

Orange Glazed Salmon with Wilted Spinach

We apologize for the delay in creating a new post. We are ready to continue making delicious food! Please enjoy!

Serves 2
Prep Time: 10 min
Cook Time: 15 min

For the salmon:
6 oz Salmon or Steelhead Trout fillet
1 1/2 Tbsp Soy Sauce
2 Tbsp Orange Juice
1 Tbsp Honey or Agave Nectar
1/4 tsp Minced Ginger
1 Tbsp Rice Wine Vinegar
1/8 tsp Sesame Oil
1/4 cup Panko Breadcrumbs
1/4 tsp Garlic Powder
Salt and Pepper to Taste
1 Tbsp Olive Oil

For the spinach:
1 bag Baby Spinach
2 Tbsp Aged Balsamic Vinegar
1/4 tsp Sesame Seeds
Salt and Pepper to Taste
1 Tbsp Olive Oil

Prep:
1) Combine soy sauce, orange juice, honey, ginger, rice wine vinegar and sesame oil in a small bowl, set aside.
2) Brush salmon with above mixture and coat with panko. Sprinkle salt, pepper and garlic powder on top of panko.

Cook:
1) Pour remaining sauce mixture made in prep step 1 in a small sauce pan and bring to a simmer. Reduce sauce to approx 1/8 cup/2 Tbsp.
2) Preheat oven to 350 degrees
3) Heat a medium oven-safe sautee pan at medium-low with 1 Tbsp oil.
4) Place salmon in sautee pan, skin side down, for 4 minutes or until you begin to see the fish turn opaque.

5) Place pan with salmon in oven for 8 minutes or until bread crumbs are golden brown and internal temp is 145 degrees.
6) Meanwhile, begin heating a large sautee pan with 1 Tbsp oil at medium heat.
7) Add spinach to large pan with salt and pepper.
8) When spinach begins to wilt, 30-45 sec, begin to stir and add balsamic vinegar. Cook for another 30-60 seconds until all spinach looks bright green and slightly wilted, remove from heat.

To plate:
Spoon warm spinach on large dinner plate and sprinkle with sesame seeds.
Place salmon on center of plate and drizzle the reduced sauce.