SURF & TURF
Surprisingly easy, impossibly elegant and oh so delicious - surf and turf is a truly memorable
way to kick off the new year. Explore our menu that features AAA beef, the freshest seafood,
and inspired ingredients such as harissa, za'atar and tequila for a delightful twist on tradition.
3 cloves garlic, minced
oil onto grill pan set over medium-high
heat. Place lobster tails, flesh side down,
on grill pan. Cook for 5 min. Flip over,
spread each with the sauce and cook for
3 to 5 minutes or until shells are bright
red. Serve alongside steaks.
LOBSTER TAILS WITH
FRESH PEPPER HARISSA
2 pkgs (454g each) Longo's Colossal
Raw Black Tiger Shrimp (13-15),
thawed and peeled
AND ZA'ATAR-TOPPED STEAK
Prep: 20 min Cook: 20 min Serves: 6
1/4 cup Longo's Essentials
Dried Oregano
1 tbsp Longo's Essentials Sesame Seeds
Tip: You can substitute 2 jarred Longo's
Roasted Red Peppers, drained well and
patted dry, for the red bell peppers.
You will need 1 3/4 cups sliced.
Tequila Lime Shrimp: In large bowl, stir
together vinegar, orange juice, lime zest,
lime juice, tequila, if using, oil, honey,
paprika, jalapeño and garlic. Add shrimp.
stirring until well coated. Let marinate
2 tsp sumac
1/4 tsp salt
6 Longo's Certified Angus
Beef Top Sirloin Medallions
at room temperature for 1 hour.
Per serving: 63o calories; 79g protein;
28g fat; 12g carbohydrate; 2g fibre;
óg sugars; 1,230mg sodium.
Stir together chili powder, garlic powder,
onion powder, salt, pepper, cinnamon
and allspice; transfer to plate. Coat all
sides of tenderloin in spice mixture. Let
stand at room temperature for 1 hour.
2 tbsp Longo's Extra Virgin Olive Oil,
divided
Pepper Harissa Lobster Tails:
2 red bell peppers, roasted,
peeled and sliced
CHILI-RUBBED BEEF AND
TEQUILA LIME SHRIMP TACOS
Heat oil in large cast iron skillet set over
medium-high heat. Add steak to pan;
sear on all 4 sides (about 8 minutes
total). Transfer skillet to preheated
Prep: 20 min Marinate: 1 hr Cook: 14 mi
1 long red hot chili pepper,
stemmed and seeded
6 cloves garlic, peeled
Roast: 18 min Serves: 4 to 6
2 tbsp ancho chili powder
450°F oven. Roast for about 18 minutes
1 tsp Longo's Essentials Garlic Powder
or until thermometer registers 135°F (or
until desired doneness). Remove from
oven and transfer to cutting board. Tent
with Longo's Essentials Aluminum Foil.
2 tsp each Longo's Essentials
Ground Cumin and salt
1/2 tsp each Longo's Essentials Onion
Powder, salt and pepper
1 tbsp Longo's Extra Virgin Olive Oil
1 tbsp Longo's Honey and lemon juice
2 tsp harissa paste or harissa
spice mixture
1/4 tsp Longo's Essentials Cinnamon
Pinch ground allspice
1 beef tenderloin (about 500g)
1 tbsp Longo's Extra Virgin Olive Oil
Meanwhile, remove shrimp from
marinade. Cook shrimp in batches in grill
pan set over medium-high heat, turning
once, for about 6 minutes or until bright
pink and cooked through.
6 frozen lobster tails (3oz each),
thawed and cut through down
the centre
6 large radishes, halved and sliced
1 yellow bell pepper, seeded
and julienned
Thinly slice beef tenderloin and place on
large serving platter with shrimp.
Pepper Harissa Lobster Tails:
Purée together red peppers, chili
pepper, garlic, cumin and salt until very
smooth. Press mixture through sieve
to remove 1/4 cup of excess liquid.
Transfer to a bowl. Stir in oil, honey,
lemon juice and harissa paste to make
a sauce. (Make-ahead: Sauce can be
made up to 2 days ahead. Bring to room
temperature before using.)
2 carrots, grated
Arrange radishes, pepper, carrots,
avocados, cucumber, onion and cilantro
on separate platter.
2 avocados, cut into slivers
2 cups julienned English cucumber
1/2 red onion, sliced
Fill tortillas with meat, shrimp,
vegetables and Spiced Sour Cream.
1 cup fresh cilantro leaves
6 large Longo's Flour Tortillas
Spiced Sour Cream (see recipe)
Spiced Sour Cream:
3/4 cup Longo's Sour Cream
1 tbsp Longo's Dijon Mustard
1 tsp ancho chili powder
Combine oregano, sesame seeds,
sumac and salt in small bowl. Coat both
sides of steak with spice mixture. Brush
1 tbsp of the oil over grill pan or cast
iron skillet. Cook steaks, turning once,
for 5 minutes per side. Tent with Longo's
Essentials Aluminum Foil and keep
Tequila Lime Shrimp:
1/4 cup each sherry vinegar and
orange juice
2 tsp grated lime zest
2 tbsp lime juice
Stir sour cream with mustard and
chili powder in small bowl. Cover
and refrigerate until ready to use.
1
2 tbsp tequila or whisky (optional)
1 tbsp each Longo's Extra Virgin Olive
Oil and honey
Per serving (1/6th recipe or 1 large taco
with beef, shrimp and toppings):
590 calories: 34g protein; 29g fat;
5ig carbohydrate; 9g fibre; 8g sugars;
1,060mg sodium.
warm.
1/2 tsp smoked paprika
Push open the membrane covering the
lobster meat. Brush remaining 1 tbsp of
1 small jalapeño, seeded and minced
34 Holiday 2021
EXPERIENCE MAGAZINE
