Archives for category: food

So we’re all familiar with the term “surf ‘n’ turf.” It’s used usually to describe steak and seafood, sometimes a scampi dredged over a succulent prime rib, or a filet miñon accompanied by a lobster tail and lemon butter sauce. Yum! Right?

But how about if we put the “surf” inside the “turf” ?

Not only do you get an easy amazing combo, you also save a little money while your at it.

Anytime I’m creating I always have to have a good jam playing, usually Sublime Radio on pandora. Right now I actually have the eagles playing, with some Hotel California.

So maybe as you get ready to start cooking you might turn up some of your favorites too!

So let’s get started!

Here’s the unconventional lineup of your ingredients:

•Flank Steak(Local Natural Grass fed. thin sliced)
•Fresh shrimp
•Butter w/ olive oil
•cream cheese
•Green Onions
•Fresh minced Garlic (Christopher Ranch for you real garlic lovers.
•Heavy Cream
•Truffle Butter
•whole butter potatoes(side)
•parsley (for garnish- to impress the ladies) 😁😉
•cooking string (just in case)

The saving money part comes from having cream cheese, eggs, butter and those types of ingredient already in the house. The truffle butter can be hard to find and a little more expensive though, however you will be saving money on not having to buy multiple thick cut prime steaks.

Create your Waves
First clean the seafood, and peel shrimp if needed. Then toss scallops and shrimp in kooking pan with butter and garlic. In a microwave safe bowl cook cream cheese and chopped green onions on high until smooth and able to stir evenly. When seafood and cheese are both done mix shrimp and scallops with the butter into the melted cheese and mix evenly. Let mix sit to thicken.

Meanwhile on the mainlandprep oven at 375
Take the flat pieces of flank steak and char each side in flat cooking pan. I like to throw on some Montreal seasoning or whatever else I may have to add extra flavor. Pull the steak off with a quick char, but not cooked on inside(this is mostly to keep raw juices from contaminating our filling)You want to spread the steak out flat and even over wax paper that sits on a thin towel. Then spread the seafood filling with an even thickness over the entire steak but leaving space on the Ends where you will fold steak over. Then using the towel begin to roll your steak, when completely done fold down ends. If needed, use cooking rope to tie up. Place in center of oven. Cook until it smells good!

Truffle it up
In a sauce pan sauté cut mushrooms that you cleaned first 😉 then pour in the cream and cook till simmer over medium heat. Add truffle butter and toss in a pinch of salt and pepper keeping heat very very low, not to burn the truffle butter. Keep swirling around until melted.

In a separate bowl pour in truffle cream, add egg and mix. This is merely for cosmetic garnish on plate

At some point in all of this yumminess you want to go ahead and slightly boil then bake butter potatoes for your side.

When the roll is done let stand then slice into 1inch filets.
On a plate drizzle garnish sauce, then place 1 slice and dredge with truffle cream. Place baked potato on plate and parsley for garnish.

I can promise that you and your guests will want to eat this then another for desert.
Speaking of stop in tomorrow for a FoodDude desert recipe 😜

Once again friends-


Reference: Barefoot Contessa- food Network for the truffle butter cream(minus mushrooms)


When I was a kid I remember my grandpa’s favorite all time meal being SoS or $h.. on a Shingle. My Grandpa is a retired Mp from the old school army air core. Hes a man of honor and integrity and an an amazing leader for our family. Today this new take on an old military recipe is inspired by him.

As an ex cook in the US Army myself, its also my favorite meal that i learned to cook. However, it has gone from the creamy chipped beef to ground beef gravy. Ill be honest i love to make it more in a breakfast gravy fashion with ground maple sausage over a fluffy  scramble. But tonight i’m gonna go the extra and give you a fun different take on this old favorite.

Corn Hole SoS


  • Chipped Corned Beef
  • Flour- all purpose
  • Butter
  • Siracha
  • half cup heavy cream
  • half cup milk
  • Sweet yellow onion
  • Swiss Cheese
  • black pepper
  • bay leaf
  • chicken stock
  • Sour Dough bagel


You can crock pot the corned beef- for 8 hours on low with chicken stock, black pepper and a bay leaf.

For the cream, you want to start by melting and half stick of butter stirring in flour little by little until its an even sticky rue goo. Stir in cream and slowly add milk as need to  thin out.  Lower heat and Stir evenly not letting rue burn.  you can also pull heat back and cover reach thickening faster yet you want to keep stirring regularly for evenness. Season with salt and a couple good squeezes of siracha.

Cut and Caramelize onions in a separate pan with butter.

Toast a Sour Dough bagel and place a slice of swiss on top. Put grilled onions on cheese then top with chipped corned beef. Pour Cream over entirety of the open faced sammy and vwalla

The Corn Hole SoS!!!

Now I didn’t use specifics on the measurements because the truth is, and what every military cook will tell you is that even though we are taught by recipe, it was common to improvise and season by taste, that is when  we seasoned. Typical SoS was originally pretty bland as most military recipes due to  allergies and all the different taste buds you got coming through the defac on the regular basis, hooah.

I hope some of you will try this amazing take on our old favorite and maybe send some feedback over on how it went for you. The truth is i wasn’t able to go to the dust bowl and regret some of the choices that kept me from serving next to all my pals, i was so blessed and privileged to train under and with you, and today i salute you all along with my Grandpa Kit and my close fam and friends who served.

Happy Vets Day!!!!- TheFoodDude!!!