Shrimp CocktailAlternate large cooked shrimp with carrot and celery sticks in a sherbet dish. Fill the center of the dish with tiny cooked bay shrimp. Top with cocktail sauce and a single large shrimp. This creates a lovely presentation for a scrumptious starter course.
Our Version of Steak Oscar
We created this dish from NY Steak, fresh Crabmeat, Asparagus, and Bearnaise Sauce. John pan-fried the steaks in butter and steamed the asparagus with salt, pepper, and a squeeze of fresh lemon juice.Crab Topping
In a small frying pan, saute:
2 Tablespoons Butter
4 Green Onions, sliced
When onions soften, add:
1/4 pound Fresh Crabmeat
Salt and Pepper to taste
When crab is heated through, stir in 3 Tablespoons Fresh Dill and finish with a squeeze of Fresh Lemon Juice.
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| Crab Topping |
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| Potato Balls from Mastering the Art of French Cooking |
When steaks are cooked to desired wellness, place on dinner plate, top with Asparagus, Crab Meat, and Bearnaise Sauce. Serve with Potato Balls.
Dorie Greenspan’s Milk Chocolate Mini Bundt Cakes – With all the rage about Dark Chocolate, it’s easy to forget how really good Milk Chocolate is. The combination of chocolate and walnuts is one of my favorites, and these individual cakes are simple, yet elegant. I garnished them with Whipped Cream, Mini Chocolate Chips, and walnuts – a wonderful presentation for a special occasion!Wishing your family and you a wonderful 2011!
These recipes are provided for your personal use. If you publish them, or re-post them, please give me credit. Grazie e Buon Appetito!
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