Yeah, I still got it.

Since the move, I haven’t had a lot of time to really get in the kitchen and show off. I figured yesterday being Father’s Day, I should pull out all the stops for my darling hubby since he is the world’s best Dad. I asked him if he could have any meal on the planet, what would he want for Father’s Day. I think he thought I was joking because he said “a steak with crab sauce, shrimp scampi, asparagus, and cheesy garlic potatoes.” When I replied with “Okie dokie!” his eyes nearly popped out of his head.

I have to say, this was one of the most challenging meals I’ve ever done. Trying to get the scampi and bernaise sauce done at the same time, all the while trying to not over cook the steak and asparagus. Oye! This is why chef’s have sous chefs. But I got it all done, and with the potatoes only being a little cold. And I have to say, it turned out fabulous. A meal like this would have cost $50 in a restaurant for the two of us (if not more) but I did it all for under $20. More like $30 if you count the wine I bought with it.

The recipe I used for the scampi was wonderful. If you’re interested, check it out here. The crab sauce is a bernaise sauce with a twist. I had to make my own recipe for this one! If you wanna get fancy in the kitchen, try this out and impress your friends.

Crab Bernaise Sauce

3 TBS minced sweet onion
1 TBS white wine vinegar
1/2 tsp dried tarragon
4 TBS butter
1/2 cup heavy cream
2 egg yolks, lightly beaten
1 cup lump crab meat, cooked
a dash of lemon juice

Combine onion, vinegar, and tarragon in a sauce pan over medium heat. Simmer, stirring often until the liquid has evaporated. Add butter and sautée until the onions are translucent. Pour in the heavy cream, stirring constantly, and bring it to a boil. Now you’ll need to temper the egg yolks with the hot mixture. Slowly add bits of the hot mixture to the egg yolks, whisking briskly. Once the eggs are tempered, add them into the sauce pan and cook the sauce until it thickens. You can add more cream here if you want a creamier sauce. Then add in the crab meat and lemon juice, stir it all around, and serve on top of a nice juicy steak. Then take a bow because everyone will be singing your praises.