Surf's Up

It's Totally Tubular Man!

(Scroll down to "The Playlist" and hit play before reading... works better that way!)

Ah the surf! Totally "stoked" man.... the waves hitting the shore and the surfers hitting the waves.  

Grab your long board, head out to the point break and line-up dude.  

As the Beach Boys say... "Catch a wave and you're sitting on top of the world".  

I know I know, it's not summer yet.  I just thought we could get a head start and forget about all of the cold weather of winter.  Spring has sprung and summer is just around the corner. 

So, to get you in the mood we are offering up a little surf and turf, some cool surf guitar slingers and what else... a Mai Tai.  Aloha Baby!

The Pots Are On...

The Plate...

Filet Mignon / Creamy Shrimp & Crab

Did I mention that I love steak... especially a good Filet.  I also love seafood... any seafood.  So, this for me, is the best of both worlds; especially when I want to indulge.  

Nothing more decedent than a little "Surf & Turf" with cream sauce.  Thought about a little Bearnaise or Hollandaise, but that's way to much work.  Trust me, you can't go wrong with a little wine, garlic and heavy cream. 

Ok, I promise that later we will have an offering on the "lighter side", but today... 

We eat like "Da Big Kahuna". 

What you need...

2 Filet Mignon

4 extra large shrimp

1 lb of Alaskan King Crab legs 

1/4 cup dry white wine

3 tblsp olive oil

1 pint of heavy cream

3 cloves garlic, minced

Kosher salt and fresh ground pepper

1 stick of butter

What you do... 

Saute the garlic in 1 tablespoon of butter and 2 tablespoons of olive oil.

Boil the Crab legs, remove the shell and retain the meat in a small bowl.

Set your grill to medium high.

Olive oil, salt and pepper Filets and bring to room temperature.

Sear the filets 3 minutes per side then move to cooler part of grill.

Olive oil, salt and pepper shrimp add to grill. 

Grill shrimp for 2 minutes per side. 

To make the sauce - 

Add the sautéed garlic, white wine to a small pan on low heat and reduce by half.

Stir in the heavy cream and boil till smooth. 

Turn heat back down to low and add 3 tblsp of butter.

Stir continually until the butter is melted.

Remove filets and let them rest for at least 5 minutes.

Plate the filets, top with shrimp and crab.

Cover with sauce and garnish with parsley, (if you're feeling fancy).

Crank up the music and careful with that "air guitar" while you're eating.

The Playlist...

Surf's Up

Oh yeah... a little "Surf" music for ya; not just any surf music, but today we are featuring  the virtuosos of the "Surf Guitar".

Surf music first began to gain recognition in the 60's with the likes of the Beach Boys, The Ventures, Dick Dale and countless others. It was always the guitar slinging surfers that caught my attention.
And, as we do, you'll find some old, some new and some you probably never heard.

You gotta love old Dick Dale's Miserlou, but how about Stevie Ray and Dick's remake of Pipeline... Awesome!

There are a lot of hidden gems here, so grab your Mai Tai and enjoy.

("The Playlist" runs on Spotify. Don't have Spotify?... Click here it's free )

The Bar...

The Mai Tai

What you need...

1 oz dark rum

1 oz Amaretto

3 oz Orange juice

3 oz Pineapple juice

Dash of Grenadine 

Pineapple and cherry for garnish

Mix rum, amaretto, orange and pineapple juice in shaker with ice. Shake, pour into cocktail glass.

Add the grenadine and garnish with pineapple wedge and cherry.  

Cowabunga Dude!

Please... Day Drink Responsibly 

& 

Keep On Cookin'!

Mahalo!