Happy Valentine’s Day to all of the singles and couples out there! Whether you are cooking a solo meal or something for a special someone, this surf and turf option is an easy way to show off some skills and create a dish full of flavor. Today’s demo at the Goodwood Main Library was a great treat to both the customers passing through and me with their incredibly awesome feedback on the dish. It’s always rewarding to include new flavors in a sure crowd pleaser like skewers.Below is the recipe and I hope it makes you and your special someone happy. Enjoy and share your feedback!

Surf and Turf Skewer Ingredients:
1 lb beef tenderloin
1 lb peeled and deveined shrimp
1/2 cup chocolate raspberry balsamic vinegar
1/4 cup aged balsamic vinegar
1/2 of a juicing orange
1/8 cup olive oil
1 tbsp. olive oil
1 tbsp. sea salt
1 tbsp. coarse black pepper
2 tsp. cayenne pepper
1 tbsp. onion powder
1 tbsp. garlic powder
1 medium bell pepper (or two small assorted colors)
1/2 cup cherry tomatoes
2 gallon ziploc bag
4-6 skewer sticks (8-12 inches)

Rice Pilaf ingredients:
1 cup rice
1 1/4 cups of water
1/8 cup fresh orange juice
1/8 cup fresh grapefruit juice
1 1/2 cup raw spinach washes
1/2 cup sliced crimini mushrooms
2 tsp. sea salt
2 tsp. coarse black pepper
2 tsp. onion powder

Directions:
1. Add rice to a pot and rinse once before adding water and squeezing in the juice from half of a grapefruit and juicing orange. Put over medium-high heat until it begins to boil, then top and reduce heat and set timer for 18-20 minutes.
2. Slice the tenderloin into thick strips then cube it into large pieces. Add beef and shrimp to one of the ziploc bags.
3. Cut bell pepper in half and remove the stem and seeds by gripping the center and breaking it off. Slice the bellpper into large chucks and add to the second ziploc bag. Add rinsed cherry tomatoes.
4. In a small bowl, add vinegar, the larger amount of olive oil and half of the seasonings and mix well. Add half of the mixture to one ziploc bag and half to the veggie bag and divide the remaining seasonings between the two bags. Squeeze in other half of orange into the protein bag.
5. Close the ziploc bags and massage the marinate into the produce until well mixed. Set aside for 15-20 minutes while rice cooks.
6. Wash about a cup of large spinach leaves and cut them into strips. Gently wipe off 5-6 mushroom caps and slice thinly. Add to a small skillet to with a splash of water, over medium heat and let cook for 4-5 minutes until mushrooms and spinach have wilted down. Remove from heat.
7. *To ensure even cooking, you can cook the contents of each ziploc bag before adding to the skewers for plating. In a large skillet, add olive oil over medium heat and once hot, add the bag of protein and cook for 2-3 minutes before flipping each piece to cook the other side. ( cook beef longer for well done preferences).
8. Add rice and seasonings to a medium bowl and mix in spinach while the meat cooks. Squeeze fresh grapefruit juice from remaining half, seed-side up and mix in well with a large spoon. Set aside for plating.
9. Remove the meat and add to a plate or bowl before washing out the skillet and adding the vegetables. Cook for 3 minutes and remove from heat.
9. Skewer an assortment of shrimp, vegetables and beef in any order preferred and serve over the rice.
10. Enjoy!