Surf and turf vegeroni spiral pasta with homemade sauce

Surf and turf vegeroni spiral pasta with homemade cream

I just moved into my new studio apartment with cooking facilities and decided to break in the kitchen by whipping something up. This inspiration made us go to the nearest hypermarket to pick up some stuff for pasta. I wanted a hybrid seafood and red meat dish – squid and beef, so here’s the surf and turf pasta!

You will need:

Surf and turf vegeroni spiral pasta with homemade cream ingredients

  • Fresh whole squid
  • Aussie beef steaks
  • Enochi mushrooms
  • Fresh white button mushroom
  • Broccoli
  • Whipping cream
  • Perfect Italiano Mozzarella cheese slab
  • Tatura butter
  • McCormick Garlic Pepper Seasoning Grinder
  • McCormick Italian Herbs
  • McCormick Season All salt seasoning
  • Heinz Garlic BBQ sauce
  • Onions
  • Garlic
  • San Remo Vegeroni Spirals pasta


My friend started squashing the garlic…


…and chopping up the onions.

marinate beef

While I went to work marinating the Aussie beef with a mixture of Heinz Garlic BBQ sauce…

marinated beef

…before adding in some raw garlic and grinding some McCormick Garlic Pepper Seasoning into it.

massage beef

I also gave it a good massage, Kobe style. This is The Turf (TM).


Prepare the broccoli by tearing it into manageable pieces and slice half the button mushrooms while keeping the other half whole.


Put everything onto a plate – it’s for the homemade sauce. This is supposed to be for the sauce base. Next – seafood!


The squid should be boiled – shake some salt into the water and just chuck the damn sotong into the pot.


Squid has this cartilage thing inside it so remember to pull it out after you’ve boiled it. This is The Surf (TM).


The next step is to cook the vegeroni spiral pasta in salted water.

stir fry me

While you’re waiting it to become al dente start stir frying the garlic, onion, enochi mushroom, broccoli, and button mushroom in LOTS OF BUTTER.

stir fry

I used Β½ a block of butter and if you want your pasta to taste as good as mine you’ll do the same. πŸ˜‰

italian herbs

Shake in some Italian herbs to add some delicious hints to your sauce.


Add cream to the entire mixture…

eat cheese

…and chop off half the block of cheese into the pasta sauce.

add cheese

I know, this is not going to win any Heart Healthy (TM) awards but it tastes fucking good okay?

add butter

Your pasta should be done by now so drain and put in a healthy amount of butter. Be generous! Go kung fu on the butter block and melt it in the pasta!

fry beef

Got beef? Don’t look at me. Fry the goddamn thing. Put the heat on low and sear it so you won’t overcook it.

Surf and turf vegeroni spiral pasta with homemade cream serve

Now it’s time to chow down! Pour the pasta sauce into the butter saturated pasta, add in the beef and squid and serve!

Surf and turf vegeroni spiral pasta with homemade cream dish

Serving suggestion: Grind some pepper on top of the butter and eat while hot! πŸ™‚

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32 thoughts on “Surf and turf vegeroni spiral pasta with homemade sauce”

  1. eww… ur squid is gross! burst the whatever-that-is-storing-the-ink huh.
    actually you should have clean it before cooking – pull off the head, cut away the eyes, remove the clear, sharp quill and last, the brown transparent skin. tada!! clean nice squid for cooking πŸ™‚

  2. food looks yummy, i thought of saying the squid look gross and miserable but was guessing that could probably be the way the ahmoh people do with their squid after all squid ink is getting famous nowadays. i on the other hand would clean my squid as clean and as white as possible as can be seen on my cookblog :))))

  3. Dude, I like your dining table, totally sixthseal style, …now lets show some legs .I remember one of your cooking post with a long legged lenglui sitting across.

  4. HB Dude Man you cooking again? Glad you got an apt. with kitchen at last. I try to save time by chopping up onion, green onions, and other ingredients up and put it in zip lock bags in freezer to use when needed.
    It same for curry vegetable cut up and stick in freezer for busy guy life style. With steaks season it with sauce and spice stick in freeze and defrost in morning before head to work and night ready at night for cooking.

  5. I was just wondering what that bottle of Absolut was doing among all your ingredients on the table.. Drink n’ cook is somehow safer than drinking and drive huh? =P

  6. HB, glad you are cooking again. I have a easy recipe for Beijing Duck. 1 roast duck brought from shop, Mandarin pancake you can get frozen and slice up green onions. Hoy Sein Sauce or Sweet Bean Paste mix with a little sugar.
    Slice duck meat and skin from bone of duck and keep for later for soup or jook. Heat up pancake and serve with duck meat and green onion.

  7. kelvin: Yup, it’s very awesome! Creamy pasta with seafood and beef. Perfect! πŸ™‚
    kentzai: Ya, it was damn good! πŸ™‚
    yuetmui: I didn’t know it’s supposed to be cleaned before cooking. T_T
    I’m not familiar with cooking squid. πŸ™‚
    jg: I just boiled the squid coz I wanted it to be nice and whole. Hehe! It tasted good with the pasta sauce though. πŸ™‚
    chefmel: Haha! Ya, now that you mention it! I like mushrooms but I usually won’t get stuff like brocolli. πŸ™‚
    e: I should probably TM that eh bro. πŸ˜‰
    kimmie: It’s not about the work, it’s just fun to cook sometimes. You don’t like cooking? Shopping for groceries, cooking, drinking, not in that order. πŸ˜‰
    Michael (Mike): I actually got the pots and pans on that day itself. We ate with SPATULAS coz I didn’t have forks and knifes. πŸ™‚
    Chuck U. Farley: Cheers bro! It really is good, but you have to be very generous with the cream and butter. πŸ™‚
    Ryan: Haha! I just like to drink and cook. πŸ™‚
    It’s fun! πŸ™‚
    Erica: Yup, and this is not the last time! πŸ™‚
    I’ll be cooking more now that I have my own space. πŸ™‚
    cumidanciki: Thanks! πŸ™‚
    I really do cook, just that I do stupid stuff like the cream thing while I’m at it. I promise not to if I ever cook for you. πŸ™‚
    Damn Dirty Angel: Haha! Ya, I’m like HUGE now k?
    Besides, we couldn’t finish it. It’s in the fridge, ready to be reheated! πŸ™‚
    KY: Haha! Ya man, don’t want to dirty this place. πŸ™‚
    Tey Cindy: Heh! Yalor I just felt like typing that for some reason. πŸ™‚

  8. Christine: Yeah, I can. I don’t look like the sort who can cook right? πŸ˜‰
    gypsy-on-the-move: Yup, it’s called the surf and turf (seafood and game). πŸ™‚
    Dylan: T_T
    Haha! Very observant of you to notice that. It’s coz we neglected to get a chopping block…as well as forks and spoons. πŸ™‚
    That’s why we use spatulas to eat. :p

  9. holey shit, hb!!! that is gross. not the squid, we call it bait, also on the east us coast. ( Cut it into rings and call it calamrie. 12 usd an appetizer) the surf part, well, no I love oysters, shrimp, and my fav- deep water scallops broriled in butter. I have liver problems, ( well, was supposed to die in ’99. what were you doing in ’99). never cared for caviar ( fish eggs). in fact, tastes like , well, shit. I am sitting her trying to think of something that would gross you out…. Liver mush, mayo, soft scrambled eggs…. well I don’t know … but would you believe I like grape jelly on that sandwich? Still, my favrorite dish is cheap mac and cheeese ( the two for buck kind) add two cans of tuna… feed four for 2. I like it, called tuna hot dish. ewwew… God bless, HB….Tom

  10. P.S. I got a boneless leg of lamb in the frezer. about 3 lbs. I love rare beef, but not sheep, hog ( proscutio, is by the way, raw county ham— it has worms… like — well like rare or raw beef—? )Well in any event, the commerciaized holidays are upon us. Here is a recipe for egg nog. Six eggs, whisk the youks with cinnimon, nutmeg, and sugar. and vanilla. careful.. that stull contains alcohol… mean while, fluff the egg whites in a mixing bowl. add about a 1/2 gallon of milk ( the real kind, not skim). taste… mumm , pretty good… . now combine.. add a dollop of bourbon…, or rum, .. Hey… who is watching the kid’s… well… they are what we teach em… thanks HB

  11. I refrained from some of the not so nice stuff, like brains an eggs, chitlins, beef tounge, you dont waste nothing, an I am white! kind of. Blue chesse? but that got mold growing on it…

  12. “I know, this is not going to win any Heart Healthy (TM) awards but it tastes fucking good okay?”
    Hmm…I was reading up your archives and I didn’t remember you ever featuring anything healthy… -_-‘
    You sure you didn’t win some kinda “unhealthiest blogger” award? :S

  13. tom: Heh! Yeah, the squid was going quite cheap, we didn’t really have a choice, the selections at the hypermarket was pretty limited. πŸ™
    Take care my friend, I have a bad liver too. πŸ™‚
    ahlost: Haha! Hope you liked it! πŸ™‚
    You can always tapau in! πŸ™‚
    tom: Thanks for the egg nog recipe! I’ll check it out. πŸ™‚
    Cheers: Haha! Maybe subconciously I do? πŸ˜‰
    Ya, I realized that everything I’ve cooked is incredibly unhealthy. πŸ˜‰


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