Rutherford Beach Surf and Turf
A panko fried boudin patty topped with a thick, juicy filet, topped with blackened shrimp, topped with an incredible cream cheese sauce, served with mind blowing grilled potatoes…it’s even better than you’re thinking.
This one has a lot of components, and it takes a little time, but the payoff is worth the effort.
Reverse Searing
There is no better way to grill a thick piece of meat than the reverse searing technique. Simply put, treat your grill like an oven until the meat is just shy (7 degrees) of your target doneness, then sear over a very high fire to create a great crust.
Not only does this technique eliminate the “bullseye” effect, but it guarantees the most tender and juiciest piece of meat you can cook.
- Set up your grill with the fire on one side and the protein on the other.
- Make sure the protein is as far away from the fire as you can get it.
- Close the lid, and let it roast slowly for 20-25 minutes, then start checking the temperature about every 5 minutes.
- Once the protein is 7 degrees shy of your target, crank up the heat and hard sear on both sides.
Grilled Potatoes
This one is very easy, and the beauty is in the toppings. Pay attention to the potatoes slices so they don’t burn as they cook.
Ingredients:
- 2 large Russet potatoes (washed)
- 2 tablespoons Olive oil
- Louisiana Love Seasoning Blends to taste
- 4 ounces Colby-jack cheese (shredded)
- 1 medium White onion (sliced)
- 2 medium Jalapeños (sliced and seeded)
- Sour cream
Method:
- Slice potatoes ¼” thick along their length.
- Pat dry with paper towels and coat lightly with oil.
- Season with Louisiana Love
- Place over direct, medium fire and cook for 5-7 minutes until golden brown.
- Flip and top with cheese, onions, and jalapeños.
- Cook for another 5-7 minutes or until potato slices are soft.
- Note: Check often during cooking to make sure they do not burn. Move slices as needed.
- Top with sour cream and serve.
Blackened Shrimp:
This is a technique more than a recipe. Essentially this is a controlled burning of the shrimp.
This requires a very hot skillet and the right seasoning.
Method:
- Place a large, cast iron skillet over very high heat for at least 20 minutes.
- The skillet is hot enough when a bit of butter placed on the surface vaporizes immediately.
- While the skillet is heating, lightly oil 10-12 count shrimp and season very well with Louisiana Love Seasoning Blends
- Note: It is very important not to add more shrimp than can be easily turned and removed at one time…about 10 at most.
- The blackening time is about 20 second per side.
- Add the shrimp in a single layer…there will be smoke…be patient.
- Turn and blacken the other side and remove.
- Allow the skillet to reheat for a few minutes between batches.
- Finish cooking the shrimp on the grill, (about 3-4 minutes total)
Cream Cheese Steak Sauce
This incredibly rich and decadent sauce is very simple to make and brings the flavor.
Ingredients:
- 8 ounces Cream cheese
- ½ cup Dry white wine
- ½ cup Chicken stock
- 2 tablespoons Honey
- 1 tablespoon Apple cider vinegar
- 2 tablespoons Italian flat leaf parsley
- Louisiana Love Seasoning Blends to taste
Method:
- Place a small, heavy skillet over medium-high heat and add the cream cheese, stock, and wine.
- Once boiling reduce to simmer, cooking until cream cheese is melted.
- Add seasoning to taste.
- Add honey and vinegar, stir well and remove from heat.
Fried Boudin Patties
Using a prepared boudin from any of the incredible boudin shops around Acadiana makes this dish very easy. It’s just a matter of a standard breading technique with panko breadcrumbs to finish.
Ingredients:
- 1 pound Boudin (room temperature, casing removed)
- 1 cup All-purpose flour
- 1 egg
- 1 cup Milk
- 2 cups Panko breadcrumbs
- 1 quart of cooking oil
- Louisiana Love Seasoning Blends to taste
Method:
- Place a heavy frying pan over medium-high heat, add oil, and frying thermometer.
- Heat oil to 375˚
- A dedicated fryer will work here as well.
- In 3 separate bowls add the flour to one, egg and milk to the 2nd, and the panko to the 3rd.
- Beat the egg and milk together until well blended.
- Season all three with Louisiana Love, about 1 tablespoon per, and mix to combine.
- Form the boudin into 4 patties.
- Dust with flour, then coat with egg mixture, and then crust with panko.
- Fry for 2-3 minutes per side until golden.
- Remove to a wire rack or paper towel lined platter.
Assemble the dish by placing a boudin patty, then a filet, spoon over some of the sauce, and finish with two or three blackened shrimp.
Add the potatoes on the side and listen to the compliments!
Stay hungry.