Colorado Cuisine |

Colorado Cuisine

Chef Mick Rosacci

Every minute of every day of every year, Mom is there making it all better with a Band-Aid, a hug, or just the right words of wisdom. We owe Mom a lot, and a special meal on Mothers Day is the least we can do.Mom deserves the best, so why not pick up some lobster and surprise her with a special Surf & Turf supper! This is one elegant meal that even dad can make. The classic combination is lobster and beef tenderloin (filet mignon), but just about any steak and shellfish combination will do. This is your chance to do something special for mom, so why not make the best?!These two premier entrees are so delicious, theres no need to get fancy. To make this meal special, start with great ingredients and then take care not to overcook them. Here are some tips and recipes to help you make this a meal to remember. And dont forget, the jobs not done until the kitchen is clean! Buon Appetito Salute! Chef Mick Rosacci, Tonys Meats & Specialty FoodsLobster: Cold-water lobsters are the finest the seas have to offer. Look for Maine or Australian tails or live Maine lobsters. A tasty, yet less-expensive option is Brazilian or Bahamian warm-water tails. To cook, thaw completely in the refrigerator and steam, boil, or roast to about 150 degrees internal. To boil or steam: Season boiling water with sea salt and cook approximately 6-8 minutes per pound. To roast: Cut the tails open, add garlic butter, wrap in foil and place in a roasting pan with a splash of water roast at 425 degrees, about 10 minutes for smaller tails.Tenderloin (beef filet mignon): Choose USDA Choice (good), Premium Choice (better), or Prime (best) steaks that your butcher has aged for 14-28 days. Make sure your butcher removes all the gristle and silver skin, and if a juicier cut is desired, ask him to leave all the fat-interlaced meat on the bottom of the cut in place. Great as a steak or a roast cook rare to medium rare, cover and rest for 5-10 minutes before serving.Scallops: Choose fresh sea scallops that have not been frozen or refreshed (frozen and thawed), from a reliable source. Sear on the grill or in a pan, seasoning with rubs or marinades of your choice. Scallops cook quickly and are at their best when browned on the outside and still moist in the center. Do not overcook!Shrimp: For the best-tasting and -textured shrimp, choose No. 1 quality White Shrimp from the Gulf of Mexico avoiding the less expensive Chinese Whites, Gulf Browns, European, and Tiger shrimp. While some of these arent bad, they all pale in comparison to Gulf Whites. Boil, steam, saut, fry, or grill briefly over high heat until firm and springy in texture, usually only 3-5 minutes. Serve immediately. Chef Michael Angelo (Mick) Rosacci and family own and operate Tonys Meats & Specialty Foods and Tony Rosaccis Fine Catering in Littleton and Centennial. Find more recipes at www. Chateaubriand for twoolive oil2 cloves garlic, crushed1⁄4 tsp. sea salt1⁄4 tsp. black pepper1 pound beef tenderloin roast, center cutbacon slices (optional) Preheat oven to 350 degrees. Combine olive oil with garlic, sea salt and black pepper and then rub over tenderloin roast. Place on a roasting pan with low sides and cover with bacon.Roast at 350 degrees to desired internal temperature (or grill with indirect heat), about 30 minutes. Remove, cover with foil or parchment paper and rest for 5 minutes. Slice and serve with lobster tails with garlic herb butter or Barnaise sauce. Grilled Lobster Tails with Garlic Herb Butter2 petite lobster tails, split and thawed2 TBS butter, melted1 clove garlic, presseddash paprika (optional)dash crushed red pepper (optional)pinch white pepper (optional)pinch fresh tarragon, thyme or dry herb medley (optional)1⁄2 tsp. parsley, minced2 lemon wedges Have your butcher split lobster tails on saw, then thaw in refrigerator overnight (or thaw and remove thinner shell under body with kitchen shears). Heat grill. Combine butter with garlic, paprika, peppers and herbs. Taste and adjust as desired.Grill lobster tails over medium coals, brushing with seasoned butter until just done, approximately 6-10 minutes, do not overcook! Plate, sprinkling with fresh parsley and garnishing with lemon wedges. Serves 2 with steaks. Shrimp Scampi11⁄2 pound large or jumbo White Gulf Shrimp, shelled and de-veined1 heaping TBS Kosher Salt dissolved in 4 cups cold waterblack or white pepper1 TBS olive oil2 TBS butter, separated2 tsp. minced fresh garlicpinch crushed red pepper (optional)1⁄4 cup dry white vermouth1 TBS freshly squeezed lemon juice1 TBS chopped Italian parsley leaves1⁄4 tsp. grated lemon zest Peel, devein and rinse shrimp, transfer to salted water and brine for 20-30 minutes. Remove from brine and spread out on paper towels to dry completely. Sprinkle with pepper to taste. Meanwhile, slowly pre-heat a very large, heavy skillet over medium heat as you prepare your other ingredients and side dishes.Add olive oil and 1 tablespoon butter and raise heat to high. Place the shrimp in the pan, spacing evenly, and cook on one side without stirring (give the pan one or two quick shakes) for 30-60 seconds. Add the garlic and crushed red pepper (to taste) and cook 30-60 seconds longer. Turn the shrimp over and cook for about 1 minute more ideally your shrimp should be underdone at this point. Transfer to a bowl. Return the skillet to the heat and pour in the vermouth and lemon juice. Boil the liquid until slightly thickened, about 30 seconds. Stir the zest and parsley into the sauce, remove from heat and stir in shrimp followed by remaining 1 tablespoon butter. Adjust seasonings as desired, and serve over pasta, rice or orzo. Serves 3-4 (6-8 with steak). Citrus Glazed Scallop or Shrimp KabobsScallops, shrimp or bothApple wood smoked baconOlive oil Lemon Pepper Rub*Citrus Honey Glaze** Preheat grill. Thread shellfish onto skewers, weaving alternately with a thin strip of bacon. Brush with olive oil, season with lemon pepper rub, mist preheated grill grate with oil and grill over medium hot coals just until done 1-3 minutes per side do not overcook! Brush with citrus honey glaze last few moments of grilling. *Lemon Pepper Rub4 tsp. freshly ground Pepper Medley4 tsp. dried lemon zest, finely chopped2 tsp. Kosher salt1 tsp. sugar1⁄2 tsp. granulated garlic1⁄2 tsp. granulated onionCombine all ingredients and sprinkle on meats, seafood and-or vegetables. Store leftovers in an empty spice container. **Citrus Honey Glaze1 orange, zested and juiced 1 lime, zested and juiced2 TBS honey1 TBS brown sugar1-3 TBS orange marmalade (optional)1⁄2 tsp. minced ginger (optional)pinch of cayenne and white pepperCombine ingredients to taste, warming to marry. Brush on during last minute or two of grill time and use as a dip. Barnaise SauceA special sauce for a special meal. 2 TBS white wine vinegar2 TBS dry white wine1 TBS white onion, diced1 TBS fresh tarragon, chopped (or 1 teaspoon dried)8 TBS unsalted butter (1 stick)3 egg yolks1⁄8 tsp. saltdash of pepper Melt butter in a small bowl. In small saucepan, over high heat combine vinegar, wine, onion and tarragon. Boil approximately 1 minute to reduce liquid. Remove from heat and allow to cool to room temperature.Meanwhile, fill bottom of double boiler with water and bring almost to a boil. Lower heat so that water is hot but not boiling. In top of double boiler, combine egg yolks and onion mixture. Place top of double boiler over bottom and gradually whisk in the melted butter in a slow, steady stream. Continue stirring with the whisk until sauce is thick. Adjust to taste with salt and pepper and serve immediately.

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