STEAK OSCAR WITH STONE CRAB AND BREEZY BEARNAISE SAUCE
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 250 degrees F.
- Place the steak onto a sheet tray lined with a rack and season generously with kosher salt and pepper. Transfer to the oven and cook until the temperature registers 115 to 120 degrees F, 20 to 25 minutes.
- Heat the canola oil in a large skillet over medium-high heat. Sear the steak, 2 to 3 minutes per side. Remove from the skillet and set aside to rest.
- Preheat a grill pan over medium-high heat.
- Toss the asparagus with the olive oil and kosher salt and pepper to taste. Place onto the grill and cook for 7 to 8 minutes. Flip and cook until the asparagus is tender but still has some texture, another 2 to 3 minutes. Remove from the grill and slice on a bias into 1- to 1 1/2-inch pieces. Toss with the lemon zest and juice and kosher salt and pepper to taste.
- To serve, plate the steak and top with the stone crab meat. Smother with the Breezy Béarnaise Sauce. Serve alongside the lemony asparagus. Garnish with flaky sea salt.
- Slowly melt the butter over medium-low heat in a small saucepan with the shallot and 2 sprigs of the tarragon. Once fully melted, keep warm and let steep for 5 minutes. Discard the tarragon sprigs.
- Place the white wine vinegar, lemon juice, Dijon mustard and egg yolks into a blender and blend until just combined, about 10 seconds. While the blender is still running, slowly stream in the warm, melted butter through the top hole until thickened, 30 seconds to 1 minute. Add the chopped leaves of the remaining tarragon and adjust the seasoning with more lemon juice and kosher salt to taste if needed.
CRAB TOPPED OYSTERS WITH A BEARNAISE SAUCE
Please Note: My prep time includes for opening the oysters, prep time will be less is buying oysters already on the half shell. I went to my fish market last weekend and bought some king crab legs, to make crab stuffed ostrich, the legs were huge and when I removed all the meat I realized there was far too much meat for just the ostrich I had. I had also bought some oysters as my niece loves them and she was coming over, I had planned on making oysters kilpatrick and mornay to start, when I realized I had so much crab I changed my mind and made crab topped oyster instead.
Provided by The Flying Chef
Categories Crab
Time 55m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Scrub oyster shells and open Oysters discard top shell, drain liquid, rinse under cold running water to remove any sand or grit.
- Place oysters on a bed of rock salt (this helps to keep them stable.) in a large flat pan.
- Put 1-2 teaspoons of béarnaise over each oyster and top with 1 tablespoon of crab meat. Add another 1-2 teaspoons of sauce over crab.
- Sprinkle oysters with bread crumbs and paprika. Bake at 190°C for 15 minutes or until sauce starts to brown.
- Béarnaise Method.
- Combine shallots, tarragon, parsley, white wine and pepper in a small saucepan and boil over a high heat until liquid has been reduced by half.
- Remove from heat you can either leave as is or strain through a fine sieve if desired.
- Cool slightly and beat the mixture into the warm hollandaise. If desired add a few extra chopped fresh herbs.
- Yields about 1 cup.
Nutrition Facts : Calories 310.1, Fat 6.3, SaturatedFat 1.4, Cholesterol 187.8, Sodium 594.2, Carbohydrate 17.6, Fiber 0.4, Sugar 0.6, Protein 40.7
HOT CRAB AND OYSTER DIP
This fairly traditional hot crab dip, rich with mayonnaise, Monterey Jack and plenty of hot sauce, has one major difference: the addition of chopped oysters, which add a saline note to all the creaminess. You can mix the ingredients together a day ahead and store it in the refrigerator. But be sure to bake it just before serving. You want the cheese hot, melted and very gooey.
Provided by Melissa Clark
Categories dinner, dips and spreads, appetizer
Time 1h
Yield 8 servings
Number Of Ingredients 13
Steps:
- Heat oven to 325 degrees. Grease a 9-inch square baking dish or 2-quart gratin dish with olive oil.
- In a large bowl, stir together all of the ingredients. Taste and adjust seasonings, if necessary. Transfer mixture to baking dish. Bake until hot and golden brown, about 45 minutes. Serve hot or warm with crackers or bread.
Nutrition Facts : @context http, Calories 304, UnsaturatedFat 18 grams, Carbohydrate 1 gram, Fat 25 grams, Fiber 0 grams, Protein 17 grams, SaturatedFat 7 grams, Sodium 658 milligrams, Sugar 0 grams, TransFat 0 grams
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