With the growing popularity of mail to home meal boxes, Chef Marcus is getting more creative with his ideas. Take this date night dinner for example. With juicy and flavorful Certified Angus Beef steaks paired with jumbo shrimp and crab claws for a classic Surf & Turf, this dinner is sure to impress all the bachelors in your customer base - and their girlfriends. Chef says to just be sure you provide detailed instructions in any mealbox like this you offer - because you may get none of the credit, but you will get all the blame if it goes wrong.
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3460557 Asparagus Fresh Large
2292472 Portico Shrimp Tiger Peeled & Deveined Tail-on 16-20 per lb
4438956 Path of Life Vegetable Quinoa Korean BBQ
7626993 Crab Claw Jonah Scored Frozen
- Melt a tablespoon of butter in a skillet or pan, then sear each side of the steaks. Finish them in a 350 degree oven and cook for 30 minutes or until a thermometer inserted into the center of the thickest part of the meat reads 120 degrees Fahrenheit (medium rare).
- Sautee or grill shrimp until pink. Meanwhile, steam crab claw for 10 to 15 minutes.
- In a pan, saute the quinoa with a tablespoon of oil.
- Place asparagus on a baking sheet and drizzle with a tablespoon of oil and a pinch of salt and pepper. Bake in the oven with the steak for 30 minutes, or until the ends of the asparagus start to crisp.
- Plate all and serve.