Soulful Surf and Turf

Surf and Turf is a main course in American cuisine which combines seafood and meat. Reel Good Recipes brings together two of its old favorites; Shrimply Fabulous and Ox Tails Stew.  Our Soulful Surf and Turf combo deserves a revisit.

*Click on Forest Gump and Big Mama's House in our Recipe and Movie Listings.

"Thelma and Louise" was released in 1991 and starred the deliciously talented Geena Davis and Susan Sarandon. Two friends with seemly opposite personalities plan a weekend getaway that changes their lives, forever. Thelma and Louise's friendship worked, because each had what the other one needed. Our exciting Soulful Surf and Turf is in excellent company! 

(1991)

Spicy and Sweet Baked Pork Kabobs on Wire Skewers

"No wire hangers, EVER" is the classic line from the film "Mommie Dearest." It's campy and over-acted by actress Faye Dunaway, and I added it to my list of films that are so bad, they're good. It was Joan Crawford's world and the rest of us just lived in it, according to her daughter Christina Crawford, the author of the bestselling book "Mommie Dearest" from which the film was based.  But, I have a strong feeling that Ms. Crawford, who was a "true" star in the early days of Hollywood, did not get the respect she deserved. 

Our recipe for "Spicy and Sweet Baked Pork Kabobs on Wire Skewers" are moist and spicy with a hint of sweetness. Easy to prepare and beautiful to the eyes, this is one time Ms. Crawford would make an exception to her "no wire ever" rule!

Marinade for Pork:
Mix all marinade ingredients in a large bowl. Cover and refrigerate overnight.
1 -1/2 lbs. thick Pork Butt or Chops, cut into 1 -1/2 inch cubes
1 cup pineapple juice
Juice from 1/2 lemon
1 -1/2 tsp. Hunan Red Chili Sauce
1 Tbs. Worcestershire Sauce
4 fresh springs of thyme
1 tsp. coarse salt
½ tsp. black pepper
1/4 cup olive oil
1 Tbs. plus 1 tsp. red wine vinegar

Sauce:

2 Tbs. butter
3 Tbs. flour
3/4 cup pineapple juice
1/2 cup water
2 Tbs. lemon juice
1 tsp. Hunan Red Chili Sauce
1/4 cup Spanish Olives
Dashes salt and black pepper

Bell Peppers and Onions: 
1/2 red bell pepper
1/2 green bell pepper
1/2 red onion
Drizzle of olive oil
Dashes of salt and black pepper

Add butter to sauce pan over medium high heat. Add flour. Stir until flour turns golden brown.  Add pineapple juice, water, lemon juice, Hunan Red Chili Sauce, olives, salt and black pepper. Stir. Lower heat to a simmer and cook for 7 minutes.

Mix red and green bell peppers, onions, olive oil, salt and black pepper in a bowl.  Set aside. 

Preheat oven to 400 degrees. 

Alternate peppers, onion and pork on 4 wire skewers.  Place on baking sheet and bake for 15 minutes. Remove from oven and add sauce.  Return to oven and bake an additional 10 minutes.

Serves 4 

(1981)

Lemon and Herb Roaster Chicken with Country Lemon Sauce

"Bridesmaids" is without question the funniest movie released this year. A group of young woman take us movie fans on a crazy, comical, and fun ride through the rituals of matrimony. Kristen Wiig from SNL plays Annie a maid of honor who is facing some issues of her own. A must-see for comedy buffs.

Our recipe for Lemon and Herb Roaster Chicken with Country Lemon Sauce celebrates all things perfect for a bride's special day. Down-home goodness done with class and style, like our "Bridesmaids," good to the very end!

Preheat oven to 350 degrees

1 Roaster Chicken (over 5 lbs) clean, and remove excess fat, pat dry - Set aside chicken neck, liver, and gizzard.

Rub for Roaster Chicken

Mix in a bowl - 

3 Tablespoons olive oil

2 Tablespoons chopped fresh parsley

1 Tablespoon Marjoram

1-1/2 teaspoon salt

Juice from 2 lemons

2 Tablespoons lemon zest

1/2 teaspoon freshly grounded black pepper

For bottom of roaster -

3 cups water

2 Tablespoons liquid smoke 

Use your hands to rub all the mixture on the inside and outside of roaster chicken.  Place in roaster pan on the rack. Add water and liquid smoke to bottom of pan. Cover and bake for 1-1/2 hours. Remove cover and return to oven for 30 minutes.

Country Lemon Sauce

While roaster chicken is baking, prepare the Country Lemon Sauce.

Add the the following to a large sauce pan over high heat.

4 cups water

Neck, liver and gizzard from roaster chicken

1/3 cup chopped onions

1/3 cup chopped celery

3 chopped garlic cloves

1/3 teaspoon salt

1/2 teaspoon black pepper

1 cup chicken stock

After the pot boils, reduce heat and let cook for 1 hour.

After the hour, remove neck, liver and gizzard. Chop meat and remove all bones, set aside.

Add the following to a clean sauce over high heat:

2 Tablespoons butter

2 Tablespoons flour

1 teaspoon lemon zest

3/4 teaspoon lemon pepper

Stir consistently. After butter browns slightly, add the neck, liver, gizzard and all the liquid from the Country Lemon Sauce pot. Bring to a boil. Lower heat and let simmer for 12 minutes.

Serves 8

(2010)