culinary creations for the best night of the week

Month: May, 2012

Fully Loaded Steak Oscar

This recipe is definitely one to put in the “rare occasion” category. There is no sacrificing calories or flavour in this decadent buttery meal of grilled steak, fresh seafood, and creamy bearnaise sauce. A leaner cut of steak is ideal ¬†for this recipe, as your meat will be fully loaded with creamy goodness that you wont be able to easily dig around to cut out bits of unwanted fat. For this meal I served the steaks on a base of my full flavour lazy mashed potatoes, which tasted wonderful mixed with the crab and shrimp bearnaise topping. This recipe is always a crowd pleaser (it’s a lot easier than it looks – don’t tell anyone), and is an excellent choice as a celebration meal… whether it’s an anniversary, or just a Wednesday ūüėČ


2 lean steaks (I chose top sirloin for this meal, but a nice tenderloin would be even better!)

1 package Knorr bearnaise sauce (Ok, I cheated here… but Knorr makes to die for bearnaise sauce, and it is nearly impossible for it not to turn out perfect every time)

1 can chunk crab meat

1/2 cup chopped cooked baby shrimp (fresh or frozen, you can usually find these mini cooked shrimp in the meat section)

3/4 cup butter – separated into 1/2 cup and 1/4 cup

1 shallot



 This meal is very quick and easy to prepare, and can all be done simultaneously. With such a nice presentation, and amazingly decadent flavour, you would have no idea that it actually only took 15 minutes to make!


Grill steaks on BBQ or broil in oven until desired done-ness is achieved – everybody has their own tastes! When steaks are done, wrap with tin foil and let sit approx 5-10 minutes. This allows juices to fill the steak.

Bearnaise Sauce:

While steaks are grilling, heat up 3/4 cup butter in small pot on medium heat until lightly simmering. Remove from heat, stir in 1 cup water and bearnaise sauce mix. Return to heat, and cook on high for 3 minutes, whisking ever 30 seconds or so. You can tell the sauce is done when a thick creamy texture is reached. Cover, and set aside.

Seafood Topping:

In a small pan, heat up remaining 1/4 cup butter, and stir in chopped shallot (or small onion if preferred). Cook on medium heat until onions are cooked through Рabout 3-5 minutes. Stir in crab and shrimp, and allow to heat up to a hot temperature.


Place steaks on individual serving plates (I like to serve mine on a bed of mashed potatoes for a complete meal). Pile each steak with half of the seafood mixture, and cover with generous spoonfuls of bearnaise sauce.

Bon Apetit!

(Note: This recipe is catered to someone who wants a nice romantic meal, without breaking the budget OR the clock. This recipe could easily be enhanced with freshly cooked crab meat and home made bearnaise sauce – but honestly, who has the time!)


Lazy Mashed Potatoes

These mashed potatoes are amazing. No gravy necessary! So often are we served bland mashed potatoes, and we’re forced to desperately save all the juices from whatever it is we’re eating, just to help liven up the potatoes! Well, not these bad boys. These are potatoes that can stand their own.

I call these “lazy” potatoes, because I leave the skins in for added taste and texture, and purposefully don’t mash them to runny oblivion. Having varying textures through this dish is what makes it so successful, as every bite bring a new potato taste explosion!

Ok, I admit.. I may be getting a little over excited about these potatoes. But really, you’ve got to try them.

Ingredients – Serves 2-4

2 large russet potatoes, cut into 1.5″ cubes (do not remove skin!)

1/4 cup butter

1/4 cup cream

2 garlic cloves, crushed and diced

2 green onions

 1 chicken bouillon cube


Boil cubes potatoes for approx 20 minutes in a large pot, on high heat. Drain, and transfer to large bowl.

Combine butter and cream in a small heavy pot, and heat over low heat until warm. Stir in chicken bouillon cube until dissolved. Add cream mixture, garlic, and onions to potatoes, and mash roughly. The key here is to mash them enough to have a fairly creamy texture, while still having small chewy chunks of potato in the mix. This, along with the added texture and nutrients from the potato skins, make this dish unique and absolutely delicious!

Raspberry Summer Salad

This is such a refreshing salad as a starter or as a meal on its own. This dressing uses fresh ingredients Рno store bought jams or jellies like many other fruit vinaigrette recipes call for. The combination of sharp feta cheese, sweet onion, and tangy raspberry vinaigrette creates a beautiful mix of flavours and textures, sure to please even the toughest critic.


Raspberry Vinaigrette:

1/2 cup red wine vinegar

1/2 cup fresh or frozen raspberries

1/8 – 1/4 cup good quality olive oil (depends if you’re dieting this week or not..)

1.5 tsp white sugar

1 tsp dijon mustard



1 bag spring/herb/spinach mix salad (or get creative and chose your own mix of fresh lettuce and herbs – dill tastes great in this salad as well)

1/2 small sweet onion, sliced very thin

1/4 cup chopped nuts (whatever you have on hand – I like to use almonds)

1/4 cup fresh raspberries

1/4 cup crumbled light feta cheese


Raspberry Vinaigrette:

Mix all ingredients in a blender or food processor. Refrigerate at least 1 hour prior to serving to ensure the best possible flavour!


Mix all salad ingredients in a large bowl. Toss with onions, nuts, and raspberries. Serve in individual bowls, and top with feta cheese.

(Note: The beauty of this salad recipe is that you can mix up the ingredients, and it’s nearly impossible to ruin it. Choose your¬†favourite¬†nuts and cheese to customize the salad to your tastes.)

Sunday Night Tradition

The tradition of creating elaborate gourmet meals on Sunday nights began way back. My other half works nights, and I work days – Sunday is the only day of the week that we have to spend more than a few hours together. They say people come together over food, and Sundays in our house is no different. This blog is meant to share all the interesting recipes I’ve created and adapted. Every week will bring ¬†new recipes, new photos, and personal reviews of all the different dishes I create.

I hope you enjoy!