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"For Steak-n-Lobster Do Beef or Carabeef in the Oven with a Seafood Spread Under the Grill-n-Roaster

  • Danny Peter Flores
  • Jun 1, 2020
  • 1 min read

Updated: Jul 31, 2021

Making the Roast: (Obtain the carabeef only through the best of abbatoirs.)

-Mix spices and dry herbs as a rub of sage, dill, parsley and 3-peppercorn spice.

-In a roasting pan after oiling (canola) and rubbing, cook at 380 dec C for 2-3 hrs. or until done using a roasting thermometer.

-Slice the roast into thin slices of roast beef or carabeef and dab tastefully the spread or "Epanade" a la Seafood Acharra for topping (see recipe below) and then roast under the grill, shortly.

Recipe for the Seafood "Epanade" (or Spread):

-lobster meat drained from tin

-crab meat drained from tin

-prepared Horseradish

-sugar

-chilli

-sun-dried tomatoes

-parsley

-wine vineagre

-fish sauce (for light "umami")

-onion

-pickled shellfish from tin or bottle (optional, where available)

-dash of salt & ground pepper

-Put ingredients in a food processor and refrigerate straight away, then serve the spread epanade with the roasted meat.

-For leftovers (next meal): make a hearty roast beef/carabeef sandwich on light rye bread (also with white chicken breast sliced, if available).

 
 
 

Comments

IN PRACTICE SOME
COOKING TIPS BY THE TIME DINNER COMES ROUND WITH FAMILY AND FRIENDS:

#1 

Keep it simple. Note and go through each step of the cooking process from prep time (including arranging ingredients), utensils, including pots and pans, preheat the oven and set timer for cooking time, after let set aside to cool down according to instructions; serve also in the manner for presentation as recommended by the recipe-maker.

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#2

Check for doneness with cooking time: e. g. for roasts, use a roasting thermometer, a toothpick for breads, puddings and cakes; note the need to pre-coat the sheet pans for baking with shortening/oil. For pasta and vegetables follow carefully instructions to be al dente adding enough water, gentle boiling with salt added and tasting regularly the bite, followed by draining and washing several times.

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#3

As a rule we prepare and present foods readily using only the implements and serving dishes and/or pans that allow for this to avoid any extra artistry thru decorative needs as is limited, involved with the dish. Alternatively follow according to script the illustrated suggestion on the packaging.

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