Tag Archives: crab

Surf ‘n’ Turf

Surf and turf and a little bit of single barrel whiskey. But we’ll get to that later.


We like to celebrate. And when we celebrate, we celebrate with steaks.  And not on the grill.  We make steakhouse steaks.  Ina Garten really nailed this recipe.  The sauce is out of this world, too, but I did not make it this time.  Yes. I’ve made these before. No. I did not blog it.  Why?  No photos.  It was that good. Take my word for it. The sauce is out of this world. I’m sorry.

This was a bigger celebration, so we upped the anti and tossed in some crab legs!  I’ve always wanted to buy crab legs at the super market but was unsure how to cook those suckers. So I bought them.  Giant Eagle was nice enough to include a “how to cook” sheet next to the legs. Thank you, Big Bird.  It came in handy.


We went with delmonico steaks this time.  They were good, but you can’t beat filet mignon.  Ever.


It’s super easy to make the steaks.

And it was super easy to make these crab legs.

I didn’t make the sauce that Ina suggests because we already went to flavor town with the addition of crab legs. If you make the steak sans crab, make the sauce.  You’ll thank me later.

Steakhouse Steaks

You’ll need:

  •  filet mignon (or whatever you prefer)
  • 2 tablespoons vegetable oil
  • 1 tablespoon fleur de sel
  • 1 tablespoon coarsely cracked black peppercorns
  • 2 tablespoons unsalted butter, at room temperature, optional
  • Roquefort Chive Sauce, if desired

Directions:

Preheat the oven to 400 degrees F.

Heat a large, well-seasoned cast iron skillet over high heat until very hot, 5 to 7 minutes.

Pat the steaks dry with a paper towel and brush them lightly with vegetable oil. Combine the fleur de sel and cracked pepper on a plate and roll the steaks in the mixture, pressing lightly to evenly coat all sides.

When the skillet is ready, add the steaks and sear them evenly on all sides for about 2 minutes per side, for a total of 10 minutes.

Top each steak with a tablespoon of butter, if using, and place the skillet in the oven. Cook the steaks until they reach 120 degrees F for rare or 125 degrees F for medium-rare on an instant-read thermometer.

Remove the steaks to a serving platter, cover tightly with aluminum foil and allow to rest at room temperature for 10 minutes. Serve hot with Roquefort Chive Sauce on the side if desired.

Crab Legs

Thaw frozen crab legs in refrigerator over night.

You can prepare your crab legs various ways – bake, steam, microwave, etc.

I steam-baked these bad boys and it worked well.

Place crab legs on a lipped baking sheet (perhaps jelly pan?).  Add a little bit of water and wrap the entire thing in foil.  Toss in an oven at 350 degrees for 10-15 minutes until warm.  Serve with melted butter.

Happy celebration indeed.  And yes. This is an awful photo.  Why? Because icouldnotwaittoeatallofthis.  I’m sorry.  I’ll make it again and take better photos 🙂

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crabby pasta!

I bought crab meat from Market District and had it in the fridge till I couldn’t take it no longer!  I must have crab meat!  I didn’t know what to make so I decided what is better than throwing it in a pasta with a bunch of other goodness?

a bunch of goodness

I cooked the pasta and threw everything you see above into a pan.  Add cooked pasta and bam.  Fast and DELICIOUS meal.

It also made for really good leftovers.   And I LOVE leftovers!

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my beach vacation!

It was great!  Relaxation to the max.  Sun, lots of heat and sand.  There was a lot of food intake going on as well.

en route to the beach going over the Chesapeake Bay Bridge

Here’s a recap of what Brad and I ate and did via photos.

Dough Rollers Pizza

We got in before our hotel room was ready.  We were also very hungry.  Pizza at the beach?  Yeah.  Dough Rollers has some freaking good lip smacking pizza.  And we ate a lot of it.  And we only had pizza there.  None of this nonsense pancake business.

my ultimate favorite

We ate at Bull on the Beach, somewhere around 2nd on the Boardwalk.  They have some good bbq but how could I not have oysters.  This began the oyster binge fest 2011.  I later binged on more at The Bonfire all you can eat seafood buffet, along side crab legs.  Sorry, no photo of that but it’s probably for the best.

more beach, kites from the Kite Loft

The weather was SO MUCH BETTER than it was during our trip last year.  It rained for a good 75% of vacation last year.  This year it rained for about 20 minutes while we were on our way back from the Dogfish Brew Pub.  Brad had a burger and I had The Fifth Column pizza (Red sauce, mozzarella, lump crab meat, asparagus, tomatoes, and fresh basil).  It was AH MAZE.  Their pizza crust is “made with bits of wheat, barley and un-fermented ale to impart a rich, earthy taste.”  If you ever get to Rehoboth or OC, make the trip to the brew pub.  It’s worth it.  They also make and sell their own liquor on site.

Rehoboth Beach, DE

the best tasting Festina Peche to ever touch my lips.

Tapping a new cask

I really enjoy their humor

happy after our noms!

Insert more images of sand, sun and relaxation and that would sum up the OC trip.  Can’t wait for next year!

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summertime stuffed tomato

it gets pretty hot and sultry in western PA during the summertime.  and i get a lil’ cranky when i’m in a hot kitchen.  so i found a way around a hot kitchen – cookless meals!  i don’t remember when i started stuffing tomatoes, i just remember it being a loooong time ago.  i was rooting through the kitchen when i was younger and all i found was a tomato, tuna and mayo.  i figured lets skip the bread and put the tuna in a tomato.  that was the beginning of my stuffed tomatoes craze and it has yet to die.  over the years i have improved on the stuffing but sometimes going back to the ol’ tuna and mayo is really the way to go.

for this stuffed tomato you’ll need:

  • 2 beef steak tomato
  • 1 can of crab meat
  • 1 avocado
  • 1/2 cup corn
  • a scoop of mayo

cut the top off of the tomato and clean out the inside.  drain the juices and chop up the insides into bite size pieces.  toss the tomato parts, crab meat and corn into a bowl with the mayo.  add salt and pepper.  cut up the avocado into cubes.  stuff the mixture into the tomato, layer with avocado, more mixture until the tomato is full and top with avocado.  enjoy!

what a delicious treat a stuffed tomato is!  at least for me.  now don’t just stop at a tomato!  i took a trip to visit my sister in Cusco, Peru in 2005 with one of our friends, Chris.  we frequented trotamundos cafe  and there they had a stuffed avocado.  i always think of the stuffed avocado while i eat a stuffed tomato.  maybe i’ll make one soon!

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