Surf N Turf Re Imagined

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Yes I also love to cook , especially now that it is for us and friends, and not to make a paycheck.
I use it as a release from the daily grind of the job , my boss is a real prick. Sometimes he makes me work out in the cold also. lol
Sounds like my boss!
@bmudd14474 got me spinning last week with his egg rolls and the discussion. It was a long weekend of cooking and a lot of fun! I tried 4 or 5 variations on about 6 different recipes and combined them in different ways or with different cook technique. It’s hard to organize into a thread. I don’t think I cracked the code yet on a final recipe, but I made some good headway and it was all tasty! So, this’ll be a lot of pictures and brief descriptions. I’ll edit tomorrow and include all the different recipes I used for this go with edits, updates from my notes.

Idea was to have a good steak house meal in one bite of an egg roll; Tri Tip, Garlic & reduced white wine butter shrimp, garlic cheese potatoes, in a duck fat fried egg roll.

Last minute I decided to add twice baked potato twist as an option too. Started with baking potatoes, then cool, halve, scoop, and mash the potato meat with sour cream, butter, cheese.
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Reduced red wine sauce build, while steak is going slowly up to temp

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My Son wanted to help!
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Tri tip and Denver cut. I used Beef Tallow as a binder and did a salt and cracked pepper rub. First round was at 275 with hickory followed by a CI Sear.
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Pulled them off at 130 IT, CI Sear and rest.
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While these were resting I started to work on the shrimp. Shell on red shrimp….frozen. Into pan with butter and garlic. Followed by white wine and parsley.
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Then cut steaks and shrimp into bite size with parsley.
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Built the roll with lumpia wrapper and egg wash (3 eggs, 2 Tblspns of Milk mixed), steak, bacon, reduced red wine sauce, smoked Gouda, shrimp, parsley and a bit of the garlic butter from the shrimp.
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I cooked the egg roll two ways, 1st was beef tallow fry and the second was air fryer. I didn’t get the tallow fry quite right, but I liked the flavor from it. Air fryer was good too for texture..

First peak inside aroma and flavor was insanely rich, very decadent. So good!
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Served topped with red cabbage cooked in cider vinegar and mustard seed & basaltic vinegar glazed carrots. Reduced red wine sauce for dipping.
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For the reimagined twice baked, fried the skins in duck fat, then put a drop of truffle oil in the skin followed by smoked Gouda, steak, and shrimp, some bacon, into the air fryer.
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Surf n Turf Twice baked: Served topped with reduced red wine sauced and parsley.
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These were off the charts rich, a small plate was over the top in the amount of fats in different wonderful flavors you get hit with. This was the concern I was talking with @bmudd14474 about. So, I shifted a bit and instead of the garlic butter shrimp I went with Bang Bang shrimp. Idea was the sweet and spicy shrimp with mayo base would help a bit and it did!

Bang Bang Shrimp, fried in beef tallow, tossed in bang bang sauce (sweet Thai chili, mayo, Siracha)
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Lumpia wrapper, base of reduced red wine sauce, smoked Gouda, steak, bacon, bang bang shrimp, parsley.
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Air fried and topped with twice baked potatoes. Hmmm…no pics of this final plate. Sorry…….it was eaten so quick, when I turned around it was gone. But looked very similar to the previous egg roll, just different type of shrimp!

But, reimagined Twice baked does have final plate shot….duck fat fried, truffle oil, Gouda, steak, bacon, bang bang shrimp, potatoes, parsley…topped w/shrimp!
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I tried the same with pulled pork too. Gary’s baked beans, PP, mustard vinegar sauce, red cabbage (cider vinegar), balsamic glaze carrots. I tried both the egg roll and potato format. It was good, but the surf n turf was so intense it was hard to get excited about PP in the same setting. This will have to be tried again solo:
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Ok….as promised, tomorrow I will upload the recipes……my bad, thank you for your time!

So delicious…..but man it’s decadent!
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1. Reduced Red Wine Sauce

  • 1 x Medium Carrot Chopped
  • 2 x Celery Stalks Chopped
  • 1 x Medium Yellow Onion rough Chop
  • 7 x Garlic Cloves Crushed
  • 2 x Tblspns Tomato Paste
  • 3 x Cups Beef Broth
  • 1 x Cup Dry Red Wine
  • ¼ x Cup Balsamic Vinegar
  • 2 x Bay Leaves
  • 1 x Tblspn Fresh Rosemary
  • Kosher Salt/Cracked Black Pepper to taste (start w/1/2 Teaspoon Each)
  • 4 or so x Tablespoons Unsalted Butter (to taste)
Step 1: Heat EVOO in large sauce pan over med high, place Onion, celery, and onion in pan and cook for 6-18 minutes until onion starts getting translucent and celery/carrot start to brown.
Step 2: Reduce to medium add a little more EVOO as needed, place in crushed garlic for 1-2 minutes (DO NOT LET IT BURN). Then put in Tomato paste and coat veggies, followed by beef broth, wine, balsamic vinegar, bay leaves, and Rosemary. Bring to a boil then immediately reduce to a low simmer.
Step 3: Simmer 30-45 minutes until liquid is down to about 3/4 Cup. Pour contents into a mesh sieve over another sauce pan, get all chunks out, press chunks in mesh to get all the liquid into the pan. Place amazing liquid back on low heat, discard the solids.
Step 4: Start adding one Tablespoon of Butter at a time until you get the desired look and taste. S&P to taste, but be very very conservative, super rich.
Step 5: Serve warm.

2. Twice baked Potatoes
  • 1 – 2 Pound Russet baking potatoes
  • 1 tablespoon olive oil
  • 1 3/4 teaspoons salt
  • 1/2 teaspoon freshly ground white pepper
  • 4 ounces bacon, chopped
  • 2 cups shredded sharp cheddar cheese (8 ounces)
  • 1 cup sour cream
  • 4 tablespoons unsalted butter, at room temperature
  • 2 tablespoons snipped chives
Step 1: Preheat the oven to 400°. Line a large baking sheet with aluminum foil.
Step 2: Rub the potatoes with the olive oil and season with 1/2 teaspoon of the salt and 1/8 teaspoon of the pepper. Put the potatoes on the baking sheet and bake until fork-tender, 1 hour to 1 hour and 10 minutes. Let the potatoes sit until cool enough to handle.
Step 3: Cook the bacon in a medium skillet over moderate heat, stirring occasionally, until crisp and the fat is rendered, 5 to 6 minutes. Drain on paper towels.
Step 4: Peel 1 potato completely, discarding the skin. Place the pulp in a large bowl. Halve the remaining potatoes and using a spoon, scoop the pulp from the potatoes into the bowl, leaving a 1/4-inch layer of pulp on the skin. Return the potato shells to the baking sheet.
Step 5: Using a handheld masher, mash the potato pulp until smooth adding 1 cup of the cheese, the sour cream, butter, bacon, chives, and the remaining 1 1/4 teaspoons of salt and 1/4 teaspoon plus 1/8 teaspoon of pepper and mash until smooth.
Step 6: If only doing Twice Baked; Spoon the potato mixture back into the potato shells, top with the remaining cheese and bake until hot and the cheese is melted, about 15 minutes. Serve hot.
Note: If doing Surf N Turf or Pulled Pork Potatoes keep Mash Potatoes and Skins Separate. Leave Skins and Potatoes in Refrigerator until ready for fry/air fry/bake

3. Garlic Butter, white wine shrimp:

  • 2 Pound of shrimp (raw, shell removed or with shell, deveined).
  • 3 Tablespoons salted butter
  • 2 cloves garlic (minced)
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup white wine
  • salt and pepper (to taste)
  • 2 Tablespoons Italian flat leaf parsley (finely chopped)
  • Melt the 3 Tablespoons of butter in the preheated 8 inch skillet, med heat. Stir in the garlic and salt and pepper. Once the garlic is fragrant (1-2 minutes) nestle the shrimp into the butter sauce. Place lid and cook 2-3 minutes.
  • Pour the white wine and parsley into the shrimp and turn each shrimp over in the pan to the cook on the other side.
  • Remove the shrimp and set aside on cutting board.
4. Bang Bang Shrimp (I RECOMMEND THIS FOR THE Surf & Turf EGG ROLL over the garlic butter):
  • 1/2 cup mayonnaise
  • 1/4 cup Thai sweet chili sauce
  • 1/4 teaspoon Sriracha
  • 1 pound shrimp shelled and deveined
  • 1/2 cup buttermilk
  • 3/4 cup cornstarch
  • Oil for frying (I used Beef Tallow)
Step 1: In a small bowl add the mayonnaise, Thai sweet chili sauce and Sriracha and stir.
Step 2: In a second bowl add the shrimp and buttermilk and stir to coat all the shrimp.
Step 3: Remove from the buttermilk and let excess liquid drain away.
Step 4: Cut shrimp into 3 pieces, depending on size, for a bite size. Coat the shrimp in cornstarch.
Step 5: In a heavy bottomed pan add 2-3 inches of beef tallow or Duck fat and heat to 375 degrees
Step 6: Fry the shrimp until lightly brown, 1-2 minutes on each side.
Step 7: Once fried coat with the sauce

5. Red Meat:
  • Whatever is on sale; 2 Pound Tri-Tip, 2 Pounds New York Strip, Etc
  • 6 slices thick cut bacon
  • Cook meat to desired doneness, rest
  • Cut Meat (including bacon) into bite size cubes, trim any fat, mix with parsley
5. Build the Egg Roll:

  • Surf N Turf Mixture
  • Reduced Red Wine Sauce
  • Balsamic vinegar Carrots
  • Parsley chopped
  • Smoked Gouda
  • Egg Roll wrappers
  • Egg wash (3 Eggs and 3 Tblspn Milk)
  • Set out egg roll wraps, one in diamond shape facing you
  • 1.5 tablespoons of Filet and Shrimp mixture on each
  • Top with Tablespoon of Red Wine Sauce
  • A couple thin slices of smoked gouda
  • Sprinkle chopped parsley
  • Fold bottom corner over center mixture
  • Fold two side corners over center Mixture
  • Roll up to the top corner tightly
  • Fry in Dick Fat until Golden Brown, or beef tallow, or air fry
*NOTE: @bmudd14474 recommends some lemon zest or juice to top the roll, I do too, I was going to do this step, but forgot and will try at next go around.

Serve with a topping of mashed potato, drizzle with red wine sauce, shrimp on top. Use Red Wine Sauce for dipping. Garnish with parsley.

6. Build Twice baked
  • Surf N Turf Mixture
  • Reduced Red Wine Sauce
  • White Truffle oil
  • Potato Skins
  • Potato mashed
  • Parsley chopped
  • Smoked Gouda
Step 1: Set out potato Skins, quick flash fry in duck fat.
Step 2: Sprinkle each with Truffle Oil
Step 3: Slice of smoked gouda on each
Step 4: 1.5 tablespoons of Filet and Shrimp mixture on each
Step 5: Tablespoon of potato on each
Step 6: Air Fry each or bake until potatoes are hot and skin is done
Step 7: Drizzle Red Wine sauce on each, top with shrimp.
Step 9: Sprinkle chopped parsley
Serve with red wine dipping sauce

*NOTE: Previously stated that I should have used the lemon zest or juice at the very end. The BANG BANG SHRIMP does better in the egg roll and potato than the garlic butter shrimp.
Excellent pics and info.
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Reactions: bauchjw
Not going to lie after reading your competition thread I saved your recipes to try out on a rainy day! Bet the red wine reduction would go wonderfully with some smoked Christmas prime rib.
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Reactions: bauchjw
Thank you! I love that red wine sauce and you nailed it🤣 I first started using it for an Herbs de Province rubbed prime rib about 15 years ago for a Christmas meal that’s become tradition now🤣

looking at this post I evolved this surf and turf recipe quite a bit since this post. I’ll post a thread on the updated version, but the big change was doing bang bang shrimp and limed up bang bang sauce instead of the garlic wine reduction on the shrimp. That was a game changer for balancing flavor and texture.
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Not going to lie after reading your competition thread I saved your recipes to try out on a rainy day! Bet the red wine reduction would go wonderfully with some smoked Christmas prime rib.

Bookmarked and thanks for sharing Jed !

Hey guys, this is the updated/refined version. Let me know if you have any questions!
Surf N Turf Lumpia Award Winning
1) Well-seasoned Tri-Tip (or other Great Red Meat) Cooked to taste. We
tested a lot, but Tri-Tip reverse seared to Med Rare was our favorite,
rested in smoked Wagyu tallow and butcher wrapped.

2) Reduced Red Wine Sauce:
1 x Medium Carrot Chopped
2 x Celery Stalks Chopped
1 x Medium Yellow Onion rough Chop
7 x Garlic Cloves Crushed
2 x Tblspns Tomato Paste
3 x Cups Beef Broth
1 x Cup Dry Red Wine
¼ x Cup Balsamic Vinegar
2 x Bay Leaves
1 x Tblspn Fresh Rosemary
1x Tblspn Fresh Thyme
Kosher Salt/Cracked Black Pepper to taste (start w/1/2 Teaspoon Each)
4 or so x Tablespoons Unsalted Butter (to taste)

- Large Sauce Pan over medium High Heat, warm a few tablespoons of
Extra Virgin Olive Oil. Add Carrots, Onion, and Celery cook 6-8 Minutes or
until they start to brown.
- Add garlic and cook 1-2 Minutes until fragrant, DO NOT Burn!
- Reduce heat to low medium
- Add Broth, wine, Vinegar, bay leaves, rosemary and 1.2 Teaspn
- Bring to Boil then reduce to simmer. Simmer for 30-45 Min until
liquid is at about 3/4 Cup(without the Veggies).
- Once liquid is at about 3/4 Cup remove from heat and strain out over
sauce pan to remove veggies and leave only liquid. Use spoon and press
garlic, celery, etc. Only liquid in sauce pan. Throw out veggies.
- Place liquid back on low med to low heat. Start adding one table
spoon of butter at a time until it is to taste. S&P to taste.
- Remove from heat.

3) Bang Bang Shrimp:
Sauce Ingredients (multiply by 2):
• 1/2 cup mayonnaise
• 5 tablespoons sweet chili sauce (PF Changs was our favorite)
• 2 teaspoon sriracha sauce
• 1 teaspoon crystalized lime, or to taste (this part is important to
get right)
Sauce Directions:
• Combine all the sauce ingredients in a small bowl with a spoon.
Cover and set aside until ready to use, plastic squirt bottle.

4) Bang Bang Shrimp Directions:
Bang Bang Shrimp (Marinade shrimp submerged in Buttermilk 1 hour before
• 1 lb frozen, raw shrimp (thawed) or fresh, shelled and deveined,
patted dry. We used Wild Caught Argentine Red Shrimp and felt they held up
in flavor and structure the best.
• 2 cup Corn Starch
• 1 ½ cup panko breadcrumbs
• 11/2 tsp salt
• 1/4 teaspoon cayenne powder or Ancho Powder
• 1/4 teaspoon garlic powder
• 1/8 teaspoon freshly ground black pepper
• Preheat pan or flattop to 350°F. Place pan with duck fat or neutral
oil to reach 350 temp, should be enough fat to coat ½ shrimp.
• In a large ziploc bag, combine starch, panko, salt, pepper, onion
powder, garlic. Zip closed and shake until mixed.
• Remove shrimp after marinade, drop into the ziploc bag and shake a
few times. Alternate is pace in bowl and cover in cornstarch mix.
• Set mixture next to cooking area.
• Place shrimp in fat once temp is 350. Work in batches skimming in
between to maintain temp.
a. I liked using duck fat to fry, others liked peanut or canola oil
b. Place shrimp on cooling rack to drip off excess oil/fat

5) Brown Butter Fried Sage
• ½ Cup unsalted butter
• 24is fresh sage leaves
• Heat the butter over medium-high heat in a medium skillet. When it
begins to foam, add the sage leaves and gently fry until crisp, 2 to 3
minutes. Remove with a slotted spoon, place on a paper towel.

6) Followed recipe for Gordon Ramsey Garlic Herb Mashed Potatoes

Build Lumpia:
• Tri Tip Slice sliced into Bite Size
• Bang Bang Shrimp cut in half, maybe thirds depending on size
• Reduced Red Wine Sauce
• Bang Bang Sauce
• Smoked Gouda, sliced into thin pieces roughly matching the size of
Tri Tip Bites
• Lumpia wrappers
• Garlic Herb Mashed Potatoes
• Brown Butter Sage
• Fresh Parsley
• Egg wash (3 Eggs and 3 Tblspn Milk)
• Set out lumpia wraps
• Place Piece of Smoked Ghouda down
• Top with 2 bites of the Tri Tip
• Followed by drizzle of Red Wine Sauce
• Followed by Parsley
• Sprinkle chopped parsley
• Place Bang Bang Shrimp Bites on top of each piece of Meat
• Drizzle those with bang Bang Sauce
• Fold bottom corner over center mixture
• Fold two side corners over center Mixture
• Roll up to the top corner tightly
• Fry in Duck Fat (or neutral oil) at 350 until Golden Brown
• Place on cooling rack
To Serve:
• For the competition, or if I was doing as an appetizer, cut rolls in
half or thirds. Place on up of a dollop of garlic herb mashed potatoes with
the roll standing upright. Then another small dalop of the potatoes followed
by a drizzle of the red wine sauce and topped with the butter fried sage.
The sage is actually really important, just like the lime bang bang sauce is
to help balance/freshen and cut the fat & richness in the dish.
• I also practiced this recipe a lot as we refined it and for a few
diner parties I served them whole on top of the potatoes and sprinkled with
the fried sage, telling everyone to scoop the potatoes with the roll and
include the sage in each bite. For this option I needed to make more sage.
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