How To make Crab And Asparagus Dijonnaise
Ingredients
1/2
teaspoon
vegetable oil
1/2
teaspoon
lemon juice, fresh
1
teaspoon
tarragon, fresh, minced, or 1/4 ts dried tarragon
9/16
teaspoon
shallots, minced
1/4
teaspoon
salt
1/2
pound
crabmeat, fresh, cooked, shredded
2-3 endive, belgian, heads, separated, rinsed, chilled
12
each
asparagus, spears, steamed, chilled, split lengthwise
Dijon Sauce:
2
each
egg, yolks, room temperature
1
tablespoon
vinegar, rice wine
2
teaspoon
lemon juice, fresh
5
teaspoon
mustard, dijon
1/2
teaspoon
sugar
1/4
teaspoon
salt
1
pepper, white, dash
1/2
cup
vegetable oil
1/2
cup
creme fraiche
Directions:
Combine the oil, lemon juice, tarragon, shallots and salt. Toss with the crab. Place in a covered container and refrigerate for several hours to let flavors blend.
To serve, place an asparagus spear-half on each leaf of endive. Top with approximately 2-3 teaspoons Dijon Sauce and sprinkle with crab.
Dijon Sauce: Place the egg yolks, vinegar, lemon juice, mustard, sugar, salt and pepper in a blender. Blend for a few seconds. With the motor still running, add the oil in a slow steady stream until well incorporated.
Remove the sauce to a bowl and whisk in the Creme Fraiche. Cover and refrigerate. This can be made several days in advance and kept in the refrigerator. Leftover sauce is wonderful with chilled artichokes.
How To make Crab And Asparagus Dijonnaise's Videos
Jeff's Steak Oscar with Asparagus | Worst Cooks in America | Food Network
Jeff shows his recruits how to make pepper-crusted steak topped with crab meat and Hollandaise sauce, with a side of fresh asparagus!
Watch #WorstCooks Celebrity Edition, Sundays at 9|8c from 4/24/22 to 5/29/22 + subscribe to #discoveryplus to stream the entire library and so much more:
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Chef Anne Burrell and co-host Jeff Mauro welcome a fresh batch of celebrity recruits to culinary boot camp, hoping to take these '90s stars from culinary duds to all that and a bag of chips in the kitchen.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Steak Oscar with Stone Crab and Breezy Béarnaise Sauce
RECIPE COURTESY OF JEFF MAURO
Level: Easy
Total: 50 min
Active: 45 min
Yield: 4 servings
Ingredients
Four 3-inch center-cut filets mignons
Kosher salt and coarsely ground black pepper
2 tablespoons canola oil
1 bunch asparagus, tough ends trimmed
1 tablespoon olive oil
1 lemon, zested and juiced
8 stone crab claws, meat removed, shells discarded
Breezy Béarnaise Sauce, recipe follows, for serving
Flaky sea salt, for garnish
Breezy Béarnaise Sauce:
1 1/2 sticks (12 tablespoons) unsalted butter
1 tablespoon minced shallot
3 sprigs fresh tarragon
2 tablespoons white wine vinegar
1 tablespoon lemon juice, plus more if needed
1 teaspoon Dijon mustard
3 large egg yolks
Kosher salt, optional
Directions
Preheat the oven to 250 degrees F.
Place the steak onto a sheet tray lined with a rack and season generously with kosher salt and pepper. Transfer to the oven and cook until the temperature registers 115 to 120 degrees F, 20 to 25 minutes.
Heat the canola oil in a large skillet over medium-high heat. Sear the steak, 2 to 3 minutes per side. Remove from the skillet and set aside to rest.
Preheat a grill pan over medium-high heat.
Toss the asparagus with the olive oil and kosher salt and pepper to taste. Place onto the grill and cook for 7 to 8 minutes. Flip and cook until the asparagus is tender but still has some texture, another 2 to 3 minutes. Remove from the grill and slice on a bias into 1- to 1 1/2-inch pieces. Toss with the lemon zest and juice and kosher salt and pepper to taste.
To serve, plate the steak and top with the stone crab meat. Smother with the Breezy Béarnaise Sauce. Serve alongside the lemony asparagus. Garnish with flaky sea salt.
Breezy Béarnaise Sauce:
Slowly melt the butter over medium-low heat in a small saucepan with the shallot and 2 sprigs of the tarragon. Once fully melted, keep warm and let steep for 5 minutes. Discard the tarragon sprigs.
Place the white wine vinegar, lemon juice, Dijon mustard and egg yolks into a blender and blend until just combined, about 10 seconds. While the blender is still running, slowly stream in the warm, melted butter through the top hole until thickened, 30 seconds to 1 minute. Add the chopped leaves of the remaining tarragon and adjust the seasoning with more lemon juice and kosher salt to taste if needed.
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Jeff's Steak Oscar with Asparagus | Worst Cooks in America | Food Network
Jonah Crab & Asparagus Salad w/Basil Vinaigrette
This hearty Jonah Crab and Asparagus Salad with basil vinaigrette and homemade croutons is the perfect option for lunch or dinner. Full recipe here:
Take your steak to a whole new level!
Who doesn't love a juicy, slightly charred steak, served up with a mountain of chips (or saute potatoes if you're feeling posh) and some nice green veg!
It's one of my favourite weekend dinners, and it's made even better with the addition of one of these delicious sauces (ok, one is a garlic butter, but that works fab too!).
Most of these sauces can be made while your steak is resting, so your steak will be perfectly rested and ready to serve when that sauce is ready.
Free printable recipes are available on our site:
------Video Contents------
00:00 - Intro
00:30 - Peppercorn Sauce
01:44 - Red Wine Jus
02:56 - Mushroom Sauce
04:06 - Diane Sauce
05:17 - Garlic Butter
06:21 - Blue Cheese Sauce
07:15 - See You Next Time
#CookingShow #Recipe Sauces
Cooking with the GM: Crab Cakes with Dijon Vermouth Sauce
For this recipe and more recipes, please visit our website at wsfa.com/community/fridays-in-the-kitchen/.
How to Make a Beurre Blanc (Butter Sauce) | Chef Jean-Pierre
Hello There Friends, Today I'm going to show you all about BUTTER SAUCE or a Beurre Blanc! One of my Favorite Sauces to make.. obviously, SO MUCH BUTTER! This sauce is best served with a white fish, although it can be served with whatever you like. I'm sure it would be delicious! Let me know what you think in the comments and what you would like to see next.
RECIPE LINK:
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❤️ Demeyere Reduction / Saucier Pan:
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❤️ Signed copy Chef Jean-Pierre's Cookbook:
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Delicious Asparagus Mushroom Stir Fry (Quick and Easy)
Asparagus and mushrooms are a taste combination that is hard to beat. This stir fry can be a side or a main dish, and it is a quick and easy, one-skillet meal! Colorful, fast, and oh so easy!
To print this recipe:
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