Printer Friendly

"Leave well enough alone".

"Leave well enough alone" The best advice when serving naturally glamorous entrees is to leave well enough alone. The chefs of these main-event entrees have wisely elected to follow this course: crab and lobster, boiled; beef tenderloin, barbecued or roasted. The sauces are simple and complementary.

Serve the crab or lobster with sourdough bread, a butter lettuce or Belgian endive and watercress salad, and a dry Sauvignon Blanc or Merlot. With the beef, the chef serves a wholesome vegetable sauce and an aged Cabernet Sauvignon.

If you're hesitant about handling live shellfish and need to know how to clean them after cooking, see page 174.

Dungeness Crab with a Trio of Sauces

Serve with lemon mayonnaise, crab butter sauce, melted butter, or all 3. 4 live Dungeness crab (each 1-1/2 to 2 lb.) Lemon mayonnaise or crab butter sauce (recipes follow), or about 1/2 cup (1/4 lb.) melted butter or margarine Lemon wedges

In a 10- to 12-quart pan over high heat, bring about 5 quarts water to a rapid boil. Pick up a crab, holding the body from rear, and plunge headfirst into water. Cook 2 crab at a time. Cover pan and cook 15 to 20 minutes; when boil resumes, reduce heat to maintain a gentle boil.

With tongs, lift out crab and immerse briefly in cold water to stop cooking and cool them enough to handle. To clean and crack, follow directions on page 174. If desired, reserve golden crab "butter" and cream-colored "fat" for sauce.

Pile crab onto a platter; serve with small dishes of mayonnaise, crab butter sauce, or melted butter, and lemon wedges. To eat, pluck meat from shell with a metal pick, a small fork, or the tip of a crab leg. Dip meat into 1 sauce. Serves 4.--Art and Scott Hubbard, Los Altos, Calif.

Lemon mayonnaise. In a blender or food processor, whirl 2 large egg yolks, 1-1/2 tablespoons lemon juice, and 1 teaspoon grated lemon peel to blend. With motor running, add 1 cup olive oil or salad oil in a slow, steady stream; mixture thickens. Serve, or cover and chill up to 2 days. Makes 1-1/2 cups.

Crab butter sauce. Stir together 1/2 cup (1/4 lb.) melted butter or margarine and reserved crab butter and crab fat. Serve warm. Makes about 1 cup.

Barbecued Beef Tenderloin with

Bishop Vegetable Sauce

You may need to order ahead to get a whole bef tenderloin (or beef fillet). Expect to pay $40 to $50. You can barbecue or roast the meat. 1 whole beef tenderloin (about 6-1/2 lb.), trimmed of excess fat Salt and coarsely ground pepper Bishop vegetable sauce (recipe follows)

To barbecue. Mound 50 charcoal briquets on firegrate of a barbecue with lid. Ignite coals; when they are just barely covered with gray ash, about 35 minutes, push 1/2 to each side of grate. Set a drip pan between coals. Place grill 4 to 6 inches above coals.

Fold thin end of fillet underneath to make meat as evenly thick as possible; tie securely with string. Sprinkle meat with salt and pepper; set on grill over pan. Put lid on barbecue and open vents. Cook until meat thermometer inserted in thickest part registes 130[degrees] for rare, about 50 minutes, or until desired doneness.

To oven-roast. Tie tenderloin as directed for the barbecue. Set meat on a rack in a 12- by 15-inch roasting pan. Bake in a 450[degrees] oven until meat thermometer inserted in thickest part registers 130[degrees] for rare, about 1 hour, or until desired doneness. Let meat rest about 10 minutes, then cut across the grain in 1/2-inch-thick slices and serve with the vegetable sauce. Makes 12 servings.--Jerry Bishop, San Diego.

Bishop vegetable sauce. In a 10- to 12-inch frying pan over medium-high heat, melt 1/4 cup (1/2 lb.) butter or margarine. Add 1 pound mushrooms, thinly sliced; 2 cloves garlic, minced or pressed; 2 medium-size red onions, thinly sliced; and 2 medium-size green bell peppers, cored, seeded, and thinly sliced.

Stir often until vegetables are tigged with brown, about 20 minutes. Add 1 bottle (6 oz. or 1/4 cup) diable meat sauce (or a purchased steak sauce); stir until hot. (If made ahead, cool, cover, and chill until next day; reheat to serve.) Spoon into a bowl. Makes 3 cups.

Lobster with Roe Butter

Tanks of live lobsters in supermarkets make this shellfish readily available. 4 American lobsters (each about 1-1/2 lb.) About 1/2 cup (1/4 lb.) butter or margarine, melted

In a 10- to 12-quart pan over high heat, bring 5 quarts water to a rapid boil. Pick up a lobster, holding the body from the top (not tail), and plunge it headfirst into the water. Cook 2 lobsters, at a time. Cover pan and cook 15 minutes; when boil resumes, resuce heat to maintain a gentle boil.

With tongs, lift out lobster and transfer each to a wide, shallow bowl or rimmed dinner plate. Serve each with a nutcracker and a small bowl of melted butter for dipping meat. To open lobster, break off tail, draining liquid into your bowl. Scrape red roe or green liver into melted butter, if you like.

With a fork (see picture at bottom right for correct angle of fork), pull tail meat out of shell. Break off legs and suck on them like straws to extract meat. Crack claws and pull out meat. Pull top shell away from body; scoop out any additional roe and liver to eat. Pull off and discard the finger-shape, spongy gills, then crack open body to pry out morsels of meat. Water that drains from lobster is good to drink. Makes 4 servings.
COPYRIGHT 1988 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1988 Gale, Cengage Learning. All rights reserved.

Article Details
Printer friendly Cite/link Email Feedback
Title Annotation:recipes; three main-event entrees
Date:Mar 1, 1988
Previous Article:Clematis ... the new and the rediscovered.
Next Article:Wimpy to fiery, is there a chili pepper for you?

Related Articles
Bacco's Ristorante Italiano.
Chicken Recipes for Morning, Noon and Night Win Gold Kist Farms 15th Annual Winning Taste Recipe Contest.
Chicken Recipes for Every Occasion Win Top Honors in the Gold Kist Farms 16th Annual Winning Taste Recipe Contest.
On the Side: More Than 100 Recipes for Sides, Salads, and Condiments That Make the Meal.
Adams Media.
Cooking For A Crowd.
Wild About Turkey.

Terms of use | Copyright © 2017 Farlex, Inc. | Feedback | For webmasters