Traditionally surf and turf is the serving of seafood and steak on the same plate - something forbidden by Jewish Dietary law. For our Kosher Surf and Turf we bring you a first course of mock crab cakes and mock crab salad and main course of steak recipes. See below.
Five fun facts:
- Imitation crab meat is made from pollock and whiting fishes.
- The term appears to have originated along the Atlantic Coast of the United States. The “surf” in the title clearly refers to seafood. “Turf” is any type of grass-fed land animal, but usually refers specifically to beef in the form of steak. In the late 1960s, restaurants along both coasts were using the term, often in advertisements designed to highlight the range of offerings at the restaurant.
- In Australia, the dish is better known as “beef and reef.”
- In some places the dish is called Pier and Steer.
- The first use of the term in print advertising appears to be an ad that ran in The Lowell Sun (Lowell, MA) for the Continental Restaurant, in 1966.
- Salmon Mock Crab Cakes- These kosher crab cakes are amazing baked or fried you will love them. Serve with a wasabi sauce if desired.
- Creamy Mock Crab Salad- This is also delicious on challah rolls, kaiser rolls, or your favorite sandwich bread.
- Rib Eye Steak -Yes, I admit it -- nothing is sexier than well defined grill lines on a beautiful piece of meat. But for the best steak you've ever had, hands down, forgo the grill and break out the cast iron pan.
- Chili-Rubbed Steaks & Pan Salsa- Any cut of steak will work for this recipe, but we especially like the flavor and texture of rib-eye with these seasonings; look for steak that has been thinly cut. A cold ale, sweet potato fries and vinegary coleslaw can round out the meal.
- Grilled Ribeye with Crispy Parsnips- Ribeye is one of the most popular, juiciest, expensive steaks on the market. This cut is more marbled than others, which makes the steak especially tender and flavorful. Crispy parsnips are the perfect, slightly sweet alternative to French fries.
Nutritional information for one 291g ribeye steak:
Fat: 31 g
Carbohydrates: 0 g
Cholesterol: 230 mg
Sodium: 172 mg
Protein: 81 g