Step-by-Step Guide to Make Favorite Mike's Complete Surf & Turf Dinner

Hello everybody, it's John, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, Easiest Way to Prepare Ultimate Mike's Complete Surf & Turf Dinner. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
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Nutritious cooking can be difficult since many folks don't want to spend some time preparing and planning meals our families will not eat. At exactly the same timewe need our families to be healthier so that we are feeling pressured to understand improved and new methods of cooking well balanced meals to our family to love (and unfortunately in some cases scorn).
Try sandwiches with various breads. Contrary to popular belief, my kids love trying new items. It's a rare trait for which I'm extremely grateful. Trust me I know all too well how fortunate I am. My youngest nevertheless, has a small issue with thick or crusty bread. Her favourite sandwich choice is now Hawaiian candy rolls. We place the beef, cheese, mustard, and pickle in her roster as though it were a bun and she is thrilled. Additional wonderful notions comprise hollowing out crusty rolls and filling them with roast beef and cheddar. You can replicate this in your oven for a couple minutes to get a infrequent sandwich treat. The cooking area is very minimal and you also do not need to own indepth knowledge of anything to prepare or delight in these easy snacks.
Many things affect the quality of taste from Mike's Complete Surf & Turf Dinner, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Mike's Complete Surf & Turf Dinner delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Mike's Complete Surf & Turf Dinner is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this recipe, we must prepare a few ingredients. You can cook Mike's Complete Surf & Turf Dinner using 37 ingredients and 17 steps. Here is how you can achieve that.
Lobster, king crab claws, shrimp and thick juicy Porterhouse Steaks. Oh, and stacked spuds. All brought to you by four of my extremely adventurous 6 and 7 year old students! Great work munchkins! Excuse the lack of their presentation photo. Theirs came out too dark.
Ingredients and spices that need to be Prepare to make Mike's Complete Surf & Turf Dinner:
- ● For The Steaks & Marinade
- 4 (1.5 Pound) Porterhouse Steaks [1.5" thick - room temp]
- as needed Worshestershire Sauce
- to taste Garlic Powder
- to taste Fresh Ground Sea Salt
- as needed Fresh Ground Black Pepper
- as needed Firm Garlic Herb Butter [place on steaks upon serving]
- ● For The Steak Toppings
- 2 EX LG White Onions [thick sliced]
- 2 Boxes Whole White Or Brown Mushrooms [stems removed]
- as needed Butter
- as needed Olive Oil
- ● For The Seafood
- 4-1 Pound Alaskan Lobster Tails
- 2 Pounds King Crab Legs & Claws
- 2 Pounds Jumbo Shrimp
- 2 LG Lemons [reserve one]
- 2 Cubes Butter [reserve one for serving]
- to taste Tony Satcheres
- 1/2 Cup White Wine
- 1 Slightly Lifted Rack
- as needed Tin Foil
- ● For The Baked Potatoes
- 4 LG #1 Idaho Potatoes [1+ pounders]
- 1 Pound Thick Cut Bacon
- as needed Cooled Bacon Grease
- as needed Fresh Ground Black Pepper
- as needed Cracked Sea Salt
- as needed Granulated Garlic Powder
- ● For The Potato Topping Options
- 1 Bucket Chilled Sour Cream
- 2 Cubes Butter [room temp]
- 1 Bundle Chives [fine chopped]
- 2 Cups Fresh Chopped Fried Bacon
- as needed Shreadded Cheddar Cheese
- ● For The Sides
- Fresh Garden Salad
Steps to make Mike's Complete Surf & Turf Dinner
- Here's most what you'll need in steps 1 thru 3. Condiments and additions not pictured.

- Onions & mushrooms pictured. Thick slice both. Gently wipe mushroom with a clean damp cloth before chopping. Do not rinse them under water.

- Marinate your steaks at room temperature with everything in the Steak section for at least 30 minutes, if not longer.

- #1 Idaho Potatoes pictured. 1+ pound a piece.

- Fry your bacon for your potato topping.

- Drain your bacon then, fine chop.

- Always reserve your unburnt, filtered bacon grease. It lasts forever and goes great in most any dish.

- Poke several holes in your potatoes with a knife.

- Slightly pre-crack claws with mallet and slit lobster tails just enough to allow butter and seasonings inside. Also, ease for your guests. Save all juices for service.

- Smear your potatoes generously with your bacon [firm/cooled] grease with salt and pepper and double wrap tightly in tin foil. Seam side up as so bacon grease can't escape.

- Bake potatoes for 1.5 hour at 425°. Check for doneness by sticking a knife thru the middle. Bake longer if knife doesn't stick thru with ease.

- Bust her open and kick up the inside. Especially from the shell sides.

- Leave out all potato toppings and allow your guests to choose from them.

- Add everything in your seafood section and tightly wrap with tin foil. Cook/steam at 375° for 15 minutes. Ladle juices over seafood. Serve with lemon wedges.

- Thick slicer your onions and mushrooms and fry in oil and butter.
- Grill your steaks for 3 minutes on high heat on each side for rare to medium rare. Be sure to score and char your steaks.

- Serve with a fresh chilly side garden salad if desired. Enjoy!

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