That looks (and sounds!) a lot fancier than it really is. It’s Eggs Benedict, dressed up with leftovers from the previous night’s Burgers Oscar.
“Oscar style” in this house involves asparagus, Bearnaise, and crab – king crab when I don’t have to sell a kidney to afford it. I don’t know what it is about Bearnaise sauce that makes you want to lick the entire pot clean but – wait, I do. It’s the whole stick of butter in the recipe.
We serve a few things Oscar style around here: steaks, crostini, and burgers. So adding it to Jason’s “desert island food” Eggs Benedict wasn’t so much a stretch. And it was equally unsurprising that it was plate-licking delicious.
If you’ve been around here a while, you know that we love our fancy burgers. And if you’ve been around here a really long time, you know that we love our fancy steaks.
Our favorite “fancy dinner” is Filet Oscar: beef tenderloin topped with crab, asparagus tips, and Bearnaise sauce.
“Amazing” sells it short. “Pricey” keeps it off the menu.
So rather than blow the grocery budget on filets and King Crab legs, we took a more economical approach. With a single on-sale snow crab cluster, a pound of ground beef, and a pound of asparagus, last week’s Fancy Burger Night got a surf & turf makeover with Burgers Oscar.
It’s a “plain” burger topped with juicy crab, grilled asparagus, and a generous scoop of Bearnaise sauce. “Over the top” sells it short. And the price won’t keep it off the menu.
Burgers, Oscar Style
Burger night gets a surf & turf make-over with Oscar-style burgers.
For the Bearnaise sauce:
1/4 cup white wine vinegar
1/4 cup dry white wine
1/4 cup shallot or white onion, finely chopped
3 eggs yolks
1 stick butter, cut into 8 pieces
Juice of 1/2 lemon
For the burger:
1 lb lean ground beef
1 lb asparagus
Meat from 1 snow crab cluster
3 burger buns
Make the bearnaise sauce while heating the grill to medium high.
Boil wine, vinegar, and shallots in a small saucepan until liquid is reduced to 2 tablespoons.
Strain through a fine-mesh sieve set into a medium bowl, pressing on and then discarding solids.
Whisk the yolks into the vinegar mixture, and then set bowl over a double boiler and cook until hot, whisking constantly until yolks have thickened slightly.
Whisk in butter 1 piece at a time, adding each piece before previous one has melted completely.
Remove from heat and whisk in lemon juice, and salt and pepper to taste.
Set aside to cool so it thickens slightly, whisking occasionally.
To make the burgers, salt, pepper, and add a few dashes of Worcestershire to the meat and form 3 burgers.
Trim woody ends from the bunch of asparagus and toss with a drizzle of olive oil, salt, and pepper.
Transfer asparagus and burgers to the grill, cooking burgers 4-5 minutes on each side and the asparagus for ~10 minutes, rotating halfway through.
To assemble the burgers, top each bottom bun with a burger, trimmed tips of the asparagus (eat the rest on the side), 1/3 of the crab, and a generous scoop of Bearnaise.
For my week to host Project Pastry Queen, I picked the lightest recipe in the entire cookbook: Prosciutto Tostadas with Shrimp and Parsley.
A crisped flour tortilla is topped with prosciutto, mixed greens, roasted red bell pepper strips, and a garlicky and lemony shrimp mixture. It’s an easy recipe that comes together very quickly. And it’s one of those perfect light Sunday lunches to help you recover from an overindulgent Saturday dinner. You know the kind, where everything – including the plate – seemed to be battered and fried.
In our house, enchiladas are a weekend food. There isn’t anything overly complicated about them, but the clock ticks away as I’m making the sauce, making the filling, and then rolling and baking the enchiladas. All while stopping every 2.3 minutes to attend to the 2-year old. Instead of eating dinner flustered at 8pm on Wednesday, I’ve found that it’s just easier to make them for Saturday at lunch without the pressure.
And then have them as leftovers all weekend.
These green enchiladas bear almost no resemblance to the greasy, over-cheesy versions you get at a restaurant. These are light and flavorful and pretty healthy. And the homemade sauce is a total rockstar – it’s infused top-to-bottom with smokey flavors from the grill and is what separates these enchiladas from other green enchiladas.
And if the tomatillo plant in our garden turns out to be as prolific as it seems to be, I’ll be making vats of this sauce for the freezer.
We took the ingredients for the sauce, tossed them in a little vegetable oil, and threw them on the grill to caramelize and char just a bit. We added lime, a little heat in the form of serrano, and then tried to stop ourselves from eating it all before we finished rolling the enchiladas. The sauce is good with chips (thank goodness we were almost out of chips!) and has now replaced the sauce in our favorite Green Chicken Enchiladas.
Shrimp Enchiladas with Grilled Salsa Verde
A lighter green enchilada topped with a smokey, grilled salsa verde and Mexican cheese. Use the sauce over chicken or shrimp enchiladas.
For the sauce:
4 poblano peppers
1 serrano or jalapeno
2.5 lbs tomatillos, husks removed, rinsed, and sliced in half
3 cloves of garlic
4 green onions, roots sliced off
Juice of 1 lime
1 cup (packed) cilantro
For the enchiladas:
1 Tbsp olive or vegetable oil
1 cup chopped red onion
1 1/4 lb medium uncooked shrimp, peeled and deveined
1/2 tsp ground cumin
1/2 tsp ancho chile powder
12-14 small tortillas (I used flour)
12 oz queso fresco, crumbled
Heat your grill to medium-high and preheat the oven to 350.
Rub oil over the tomatillos, whole poblanos, serrano, green onions, and garlic cloves.
Grill 5 minutes per side, flipping once. (Take care when placing the green onions, try to make sure the thin green tops aren't over direct heat.)
Transfer the poblanos and serrano to a bowl and cover tightly to let cool, ~10 minutes.
Transfer tomatillos and green onions to the bowl of your food processor.
Peel garlic cloves and add to the tomatillos.
When the peppers are cool enough to handle, remove the stems and skins, and slice in half to remove the seeds.
Add 2 poblanos to the food processor. Finely chop the remaining poblanos and set aside.
Add lime juice and cilantro to the food processor and processor for 10-15 seconds until you get the consistency of a chunky salsa.
To make the filling, heat oil over medium-high heat.
Saute red onions until softened, 2-3 minutes.
Toss shrimp with a pinch of salt, pepper, cumin, and chile powder.
Add to the pan and cook for another 3 minutes, until mostly cooked through.
Add 3/4 cup green sauce and chopped poblanos to the pan, mixing thoroughly.
Place 3/4 cup green sauce in the bottom of a 13x9 pan.
Wrap tortillas around a scoop of filling, topping with a pinch of queso fresco, and placing seam-down in the pan.
If you're using corn tortillas, you might want to dip the tortillas in the salsa if that's how you normally prepare enchiladas - the original recipe suggests this but I don't use corn tortillas.
Top with remaining green sauce and queso fresco.
Bake for ~20 minutes, until heated through and the cheese begins to brown.