Join Date: Jan 2005
Location: Jacksonville, FL
Re: Do you know your mother's secret recipe? Tell me, I want to try it.
Dude, we hook it up here all of the time.
As a matter of fact, tonight I went to the local seafood market right up the street and we did it like this:
Fresh sea bass in a lemon butter caper sauce with a broiled lobster tail and a crazy multi grain rice type deal.
That's just about how we do it every night. We get crazy.
This is copied from another forum I visit, but you asked for it:
Alright, here's my winning dish for the connoisseure's of flavor:
1. Fresh tenderloin steaks, cut approx. 2" thick. Does not have to be aged. The fresher, the better. I typically request them cut. Forgoe the local grocer and go to the local butcher.
2. Marinade in cognac (a few cup fulls, Courvoisier for sweeter, Hennessey for drier), crushed red pepper (generous), and brown sugar (a lot) for AT LEAST 4 HOURS! (this is the most important part).
3. Sear on one side, flip, transport to the inductive part of the grill, and then cook until approx. medium rare + (a touch over medium rare). I usually put a pad of butter on them at this point.
4. Remove and tent steaks in aluminum foil and let sit for a few minutes (they will still cook).
Here's the good part.
1. Bernaise. For a quick fix, I use a Knorr's Bernaise packet, whole milk, and unsalted butter. Don't bother with anything else.
2. Lump Crab. Any will do. But for maximum effect, use Lump. Jumbo lump or Colassal if available.
Once the bernaise is almost ready, add a very small amount of Sambuca liquor (approx. 1/4 of an airplane bottle)
3. Once done, add lump crab, turn off burner, and let sit for a few minutes. This will thicken the sauce and allow for the crab to reach a desired temperature.
Break out the plates, place steaks on plates, and portion a generous amount of sauce on top.
Place over a bed of thin, slightly steamed (or grilled for maximum effect) asparagus.
I recommend a Dynamite Cab, or if you're really into it, a Duckhorn '97 Three Palms Merlot (this one will cost you more than the whole dinner combined). Go for the Dynamite.
Some people love the topping so much, they will put it on their potatos, brocolli, cheerios, pop-tarts, etc...
When done right, this will knock you off your socks! I have cooked for some epicurious patrons before, and this won their hearts!
P.S. How many of us are really gonna try all of these recipes!?!?
Well, this is one to try!