Summer Eats! Week 2

Back again for our delicious journey through the summer..

Ok, it's just me this week. Because I love food.

This week I'm all about steak toppings. Steak is, of course, great by it's lonesome but I like to add some extra flavor every now and then. Actually, most of the time. There are a ton of great toppings but I'll go with my two favorite.

1. Topped with crab

Some might call it "oscar style", but I believe that is technically supposed to include asparagus - and that is one of the few things I don't care to eat. I got the idea for [my wife to figure out] this recipe after a combination of eating at Shapley's in Ridgeland and Longhorn's.

Ingredients

  • lump crab meat
  • heavy whipping cream
  • Fontina cheese
  • Cream cheese
  • garlic salt
  • butter

Typically a container of lump crab meat comes in a one pound. The amount of crab you may want will probably vary, but I'd say use 1/8 lb per 8 oz. of beef. For this I'll just use the full pound of crab.

In a sauce pan melt about one half of a block of Fontina cheese (I don't know the measurement of one of those blocks you buy at the store). Then throw in the crab meat, add in two tablespoons of whipping cream and one tablespoon of cream cheese. Then about 1/2 teaspoon of garlic salt (you can just use regular garlic if you don't like salty taste). Finally, drop about 1/4 of a stick of butter in there. Cook for 3-4 minutes over medium heat, stir it up good and you've done it.

Cook your steak and throw this right on top of it, eat away. The combination of flavors is one of my favorite things ever.

2. Wild Mushroom Sauce

My wife and I got this idea from a local restaurant here in Georgia - it is good on a wide variety of meats.

Ingredients

  • mushrooms
  • heavy whipping cream
  • butter
  • flour
  • onion
  • garlic
  • Worcestershire
In a skillet, melt about 1/4 stick of butter. Than add what would amount to about 2 tablespoons of chopped up onion. Once the onion is translucent throw in about 1/2 teaspoon of garlic and a cup of mushrooms. Pour in about one tablespoon of heavy whipping cream and 1/2 teaspoon of Worcestershire. To get it a little thicker, add some flour. I'd start with about a teaspoon and add more to get your desired thickness.

Cook it all for a couple of minutes and it will be ready to top your steak. Or chicken. Or pork. I've even put it in my hamburger. It's good.
X
Log In Sign Up

forgot?
Log In Sign Up

Please choose a new SB Nation username and password

As part of the new SB Nation launch, prior users will need to choose a permanent username, along with a new password.

Your username will be used to login to SB Nation going forward.

I already have a Vox Media account!

Verify Vox Media account

Please login to your Vox Media account. This account will be linked to your previously existing Eater account.

Please choose a new SB Nation username and password

As part of the new SB Nation launch, prior MT authors will need to choose a new username and password.

Your username will be used to login to SB Nation going forward.

Forgot password?

We'll email you a reset link.

If you signed up using a 3rd party account like Facebook or Twitter, please login with it instead.

Forgot password?

Try another email?

Almost done,

By becoming a registered user, you are also agreeing to our Terms and confirming that you have read our Privacy Policy.

Join For Whom the Cowbell Tolls

You must be a member of For Whom the Cowbell Tolls to participate.

We have our own Community Guidelines at For Whom the Cowbell Tolls. You should read them.

Join For Whom the Cowbell Tolls

You must be a member of For Whom the Cowbell Tolls to participate.

We have our own Community Guidelines at For Whom the Cowbell Tolls. You should read them.

Spinner.vc97ec6e

Authenticating

Great!

Choose an available username to complete sign up.

In order to provide our users with a better overall experience, we ask for more information from Facebook when using it to login so that we can learn more about our audience and provide you with the best possible experience. We do not store specific user data and the sharing of it is not required to login with Facebook.

tracking_pixel_9347_tracker