Nobody makes better Surf’N’Turf than Saucier Willy. Keeping it simple and affordable makes the wallets happy and the bellies full. Experiment with the herbs in your steak butter to enhance your medicinal experience.
Saucier Willy Style Surf’N’Turf:
Yield: 1 serving
1 cup potatoes (We love baby potatoes because we don’t have to cut them up!)
3 ½ teaspoon olive oil
Saucier Willy’s Virgin Island Rub
Saucier Willy’s The Smokehouse Barbeque Rub
Saucier Willy’s Lemon Pepper Seasoning
Saucier Willy’s Vintage Vine Finishing Salt
Saucier Willy’s Bucket and Boil Seafood Seasoning
1 tablespoon Saucier Willy’s Dulce Caliente Preserve
1 corn on the cob in husk
5 large shrimps
1 New York strip steak 8 oz. cut
1 tablespoon butter
Fresh herbs (thyme, chives, rosemary, etc.)
Top your corn with fresh herbs, feta cheese and bacon or prosciutto if you want to get fancy! Substitute any meat, seafood or potato that you would love to mix it up.
Use cannaoil/butter to roll the corn in and use it to make a compound butter. Take however much cannabutter you would like for your dose of medicine. Use this recipe to create your Herb Butter. Place in the fridge to solidify while the rest of your meal is cooking. Pop your butter out and top your steak.
Preheat oven to 375°, Preheat grill.
In a bowl, combine potatoes, 1 teaspoon of oil and an equal blend of The Smokehouse Barbeque Rub, Lemon Pepper Seasoning and the Virgin Islands Rub to taste. Put on a foil lined pan and cook in the oven for 20 minutes. (Use a fork to poke them to make sure they have reached your desired doneness.) remove from oven and serve.
Place corn on a cookie sheet and cook in oven for 20 minutes. Remove from oven, let cool and take the husks off. In a sauce pan on med/high heat or in the microwave for 10-15 second intervals melt your butter and oil together. Add Virgin Islands Rub Seasoning to taste. Mix and roll your corn in the mixture. Serve.
Wash/rinse your steak. In a bowl, add steak, 1 teaspoon of oil and Vintage Vine Finishing Salt to taste. Wash/rinse your shrimp. In a bowl, add shrimp 1 teaspoon of oil and Bucket and Boil Seafood Seasoning to taste. Grill the steak and the shrimp to your desired doneness. Remove the steak from the grill and top with compound butter. When the shrimp is finished toss in a sauce pan and use med/high heat. Add the Dulce Caliente Preserve and glaze the shrimp. Remove from the pan and serve.
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