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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.


  • 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.


  • 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.