Bev’s Birthday Dinner

Bev’s BD was last week and while we normally go out, I was still somewhat down with a cold, but felt well enough to cook.  She requested a surf and turf of steak and scallops and she would be in town to pick up the sea food.  While there, she decided to add grilled oysters to the menu and brought home a dozen nice ones.

Our final menu became:

Grilled oysters as an appetizer – just Bev and I, SIL, Pat doesn’t do oysters

Grilled beef filet and sautéed sea scallops as the entrée

Grilled smashed potatoes as a side

We considered, salad, asparagus, bread, and dessert but decided we already had plenty of food.  I cooked everything on the gas grill as I could use the side burner for the scallops and just didn’t feel like fooling with charcoal.

For the oysters:

10 oysters on the half shell

2 T butter – I used salted

1 large or 2 small garlic gloves ran through the press

Squirt of Srirache or your favorite hot sauce – more or less to taste

Pinch of salt

Parmesan

Shuck the oysters taking care to retain as much liquor as possible and keep the deeper shell.  I ate the others raw – great treat for the cook.

Add other ingredients to a small bowl, nuke for 30 seconds to melt the butter, and stir together. 

Set the oysters on a hot grill, keeping as level as possible, and top with about a teaspoon of the butter mixture.

Cook to desired doneness, which for us is firm but still plump (the ones we had in NOLA were cooked into oblivion), plate, and add fresh grated parmesan.  Serve with a piece of crusty bread to sop up the juices that are left.

The steaks were given a good coating of Montreal Steak Seasoning and allowed to come to room temperature.  I grilled them all to about 128* for a nice medium rare.

The potatoes were parboiled, smashed with my hand and wrapped in partially cooked bacon.  I then added some S&P, garlic butter to the top side, and gently laid them on the medium hot grill butter side down.  When browned, they were flipped after I’d added the S&P and butter to the top side.

The scallops were seasoned lightly on both sides with Tiger Seasoning and black pepper and sautéed in an olive oil/butter mixture on the grill side burner.

This is the birthday girl’s plate and she seemed very pleased with her special meal.  I should have fancied it up a little, but we were all hungry.

I thought it was all outstanding and we ate a big salad the next day.

I forgot to set up the camera correctly, so the photos weren’t very good but they can still be enlarged by clicking on them.

Have a great day and thanks for stopping by Almost Heaven South.

One year ago:  We Need A New Gas Grill - Or Not

Two years ago:  Sweet Taters And Aigs

Larry

4/20/12 meal date