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surf and turf at home

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Originally posted by: spidey07
2 lb prime porterhouse - 25 bucks
4 lbs alakan king crab - jumbo. Basically just 4 legs - 35 bucks
pear and gorgonzola salad with sweet vinegarette
asparagus with hollandaise
bakery bread
Decent 20 dollar bottle of wine

I'm a little excited to say the least. And I bet it will taste better than a nice steakhouse.
:music: :wine:
Click to expand...

Nice! I'm not big on king crab. The meat sometimes has that thick chewy skin on it, and it's a bit salty. I'm big on snow crab though 🙂

Hollandaise take a lot of work because it keeps separating, so you have to eat it right away. A sauce I used to make for asparagus that everyone loved was with bacon, onion, vinegar, and sugar. PM me if you'd like the recipe.
 
Originally posted by: waggy
Originally posted by: xSauronx
Originally posted by: spidey07
Originally posted by: mribnik1
ugh, dammit..

This thread just reminded me of this place in New Jersey called Sammy's. The place itself pretty much just looks like a house, and only the residents in the area really know about it. Anyways, you go in there and the menu is pretty much your choice of steak and steak, steak and lobster or lobster and lobster. They give you HUGE portions too. Ugh, best...meal...ever...
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I bet. I love those north east steak and seafood places. Holes in the walls with excellant food. I'm land locked though.

I've gotta get a pic of these monster legs. Clarified butter being cooked right now and the steak has been sitting out for a over an hour. The time is near.
Click to expand...

i hate you, i havent been to the grocery store this weekend....i had a hot dog :/
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ahh poor guy.

i just grilled up some BBQ chicken and wife made stuffing yuymmm
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well i did make my own pizza last night, so the entire weekend hasnt been an entire bust.
 
Originally posted by: mribnik1
ugh, dammit..

This thread just reminded me of this place in New Jersey called Sammy's. The place itself pretty much just looks like a house, and only the residents in the area really know about it. Anyways, you go in there and the menu is pretty much your choice of steak and steak, steak and lobster or lobster and lobster. They give you HUGE portions too. Ugh, best...meal...ever...
Click to expand...

Steve's Sizzling Steaks in Carlstadt. None better.
 
Originally posted by: Fritzo
Originally posted by: spidey07
2 lb prime porterhouse - 25 bucks
4 lbs alakan king crab - jumbo. Basically just 4 legs - 35 bucks
pear and gorgonzola salad with sweet vinegarette
asparagus with hollandaise
bakery bread
Decent 20 dollar bottle of wine

I'm a little excited to say the least. And I bet it will taste better than a nice steakhouse.
:music: :wine:
Click to expand...

Nice! I'm not big on king crab. The meat sometimes has that thick chewy skin on it, and it's a bit salty. I'm big on snow crab though 🙂

Hollandaise take a lot of work because it keeps separating, so you have to eat it right away. A sauce I used to make for asparagus that everyone loved was with bacon, onion, vinegar, and sugar. PM me if you'd like the recipe.
Click to expand...

Sounds good. Just post it.

Hollandaise won't separate if you do it right. But I agree, it does take a lot of work. And if you screw it up - you have to start all over again. But man is it worth it.
 
Originally posted by: LordMaul
Great looking food, though you put WAAAAAAAAAAAAY too much salt on that poor steak. 😉
Click to expand...

meh, its coarse kosher so a lot of it doesn't stay on.

It needed only a very light touch on the plate.
 
it works out if you don't price in your time cooking.

cheaper for me to eat out...I get better results at home usually though.
 
 
Originally posted by: spidey07
Originally posted by: Fritzo
Originally posted by: spidey07
2 lb prime porterhouse - 25 bucks
4 lbs alakan king crab - jumbo. Basically just 4 legs - 35 bucks
pear and gorgonzola salad with sweet vinegarette
asparagus with hollandaise
bakery bread
Decent 20 dollar bottle of wine

I'm a little excited to say the least. And I bet it will taste better than a nice steakhouse.
:music: :wine:
Click to expand...

Nice! I'm not big on king crab. The meat sometimes has that thick chewy skin on it, and it's a bit salty. I'm big on snow crab though 🙂

Hollandaise take a lot of work because it keeps separating, so you have to eat it right away. A sauce I used to make for asparagus that everyone loved was with bacon, onion, vinegar, and sugar. PM me if you'd like the recipe.
Click to expand...

Sounds good. Just post it.

Hollandaise won't separate if you do it right. But I agree, it does take a lot of work. And if you screw it up - you have to start all over again. But man is it worth it.
Click to expand...

Here then:

Dice 4-6 slices of bacon, then fry with about 1/2 cup of finely diced onion (I like vidalia onion because of it's sweetness)

After cooked, drain WELL (if you don't, this will end badly), and add 1/4 cup vinegar, and 1/4 cup of water.

Bring to a boil, then stir in 2 teaspoons of sugar.

Let this reduce for a few minutes, then take off heat and let it rest for a few minutes.

Pour over steamed asparagus.

Be sure the bacon is drained before you add the water and vinegar, or the bacon grease will pop and may burn you!

Enjoy
 
MMMMMM, love King Crab. Just bought over 12 pounds and have them in the freezer. Local place had them on sale for $7.99 a pound, so I bought $100 worth.

Looks like a properly cooked steak too.
 
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