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FEATURES Sep 3 2013 9:28PM
Roble's surf-n-turf

Chef Roblé Shares His Summer Recipes With Us



Roblé Ali, commonly known as Chef Roblé has the recipe for culinary success. Hailing from Houston, Texas (with a dash of Poughkeepsie, New York), his catering company has whipped up one-of-a-kind dishes for five-star clientele such as President Obama, the late Michael Jackson, Jack Nicholson, and Leonardo DiCaprio to name a few. Not to mention his hit television show on Bravo, Chef Roblé and Co. that serves up the behind-the-scenes drama. Prior to going into business for himself, he worked at quite a few reputable restaurants in NYC. His passion for cooking developed as a child watching his grandfather, who was also a top chef. This graduate from the Culinary Institute of America now resides in Brooklyn, New York, which is also his provisions home base. Today, he’s providing us with two end of the summer BBQ tasties, stating, “These recipes are great for the outdoors and are sure to wow your guests!” Bon Appétit.      


Curried Coconut Shrimp Skewers with Spicy Mango Drizzle
For the coconut shrimp
• 1 pound large shrimp (16-20 -- shelled and deveined with tails removed)
• 1 can coconut milk
• 2 packets Sazon
• 2 tablespoons roasted garlic purée
• 3 tablespoons Sriracha hot sauce
• 2 stalks lemongrass
• 3 tablespoons toasted curry powder
• 2 tablespoons salt
• 3 tablespoons sugar

For the mango purée
• 1 jar mango chutney
• 2 tablespoons Sriracha hot sauce
• Splash soy sauce
Presoak skewers in warm water for at least 30 minutes.Combine the coconut milk, sazon, roasted garlic puree, Sriracha, lemongrass, toasted curry powder, salt and sugar in a food processor and pulse until a smooth puree is formed.
Skewer shrimp on soaked skewers and arrange in a baking dish. Pour marinade over and allow to brine for 2 hours.
Preheat grill or grillpan to medium-high. Grill the shrimp for 3 to 4 minutes per side.
For the mango purée, combine mango chutney, sriracha and soy sauce in a food processor and pulse until a smooth purée is formed. Drizzle on shrimp to serve.
  • For the turf:
  • 2 to 3 pounds flank steak
  • 2 tablespoons minced garlic
  • 2 tablespoons Dijon mustard
  • 1/2 cup Worcestershire sauce
  • 1/2 cup low-sodium soy sauce
  • 1 tablespoon freshly ground pepper
  • 1 cup vegetable oil
  • For the surf:
  • 1 pound whole fresh prawns, deveined with shell left intact
  • 3 tablespoons olive oil
  • 3 tablespoons lemon juice
  • 1 tablespoon lemon zest
  • 2 cloves garlic, minced
  • 1 teaspoon kosher salt
  • 1 teaspoon hot paprika
  • 1 wooden skewer for each prawn

For the steak:Cut the flank steak across the grain into 3/4-inch strips. Combine the soy sauce, Worcestershire sauce, garlic, pepper, Dijon mustard and vegetable oil in a bowl and whisk together. Mix all ingredients in a gallon-size plastic storage bag. Release as much air as possible from the bag and let marinate overnight. Remove steak from marinade. On a preheated grill, grill over high heat for 1 to 2 minutes per side for medium rare. Remove and let rest for 5 minutes.

For the prawns:Soak the skewers in water. Combine all ingredients in a plastic storage bag and shake well. The prawns can marinate in this mixture for up to 1 hour but no longer. Remove the prawns from the marinade and thread them, tail-end first, onto skewers. On a preheated grill, grill over high heat for 2 minutes per side or until cooked through.


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