Neptune Strip Recipes

Steps:

• Place the steaks between sheets of plastic wrap.
• Pound with the flat side of a mallet until they are of an even thickness (about ¼" or so).
• Sprinkle with salt and pepper.
• Place some crabmeat on one end of each steak and then sprinkle with lemon juice.
• Roll the steaks up to encase the filling.
• Roll the steaks in cornstarch, coating heavily.
• Heat the butter in a saucepan and, over medium heat, sauté the steaks for 15-20 minutes or until cooked through, turning them to brown evenly.
• Remove the steaks from pan and keep them warm.
• Add the scallions and green peppers to pan, and sauté for 1 minute, stirring constantly.
• Stir in the flour and add the wine.
• Heat to boiling, stirring up the browning.
• Add the cream and boil, stirring, until the sauce is thickened and smooth.
• Add the steaks to the pan and simmer for 5 minutes longer.
• Serve garnished with chopped parsley.

Steps:

• Combine all 8 ingredients.
• Mix well until blended and fill mushroom caps. (Piping the caps with a pastry bag is a nice touch.).
• Bake at 375ºF for 15 minutes or until slightly browned.

Steps:

• Cut 1/4-inch stem from each tomato.
• Scoop out pulp to make a shallow cup; be sure to reserve pulp.
• Saute green pepper, carrots and onion in 1/4 cup melted butter for about 5 minute.
• Stir in the flour, salt, sugar, and pepper.
• Add reserved pulp.
• Cook and stir over medium heat until mixture thickens & boils.
• Add seafood, sherry (optional), and parsley.
• Pile into tomato cups.
• Place in shallow baking pan.
• Sprinkle with bread crumbs and dot with butter.
• Bake at 375°F until thoroughly heated.

Steps:

• Season Steaks With Desired Amount of Salt and Pepper.
• Allow Steaks To Sit at Room Temperature For at Least 30 Minutes Before Cooking
• Prepare Bearnaise Sauce and Set Aside.
• Leaving The TAIL ON, Peel and Devein Shrimp
• Check For Any Bits of Shell in The Crab Meat.
• Grill or Broil Steaks Just Under Desired Wellness Allowing For Warming Time While Preparing The Topping
• Heat Butter and Minced Garlic Over Medium High Heat In a Sautee Pan.
• Add Prepared Shrimp and Lemon Juice Sautee For 2 Minutes
• Add Wine And Crab Sautee Until Wine Has Reduced And Shrimp Are No Longer Pink.
• Spread 1/4 C Bearnaise Sauce on Each Serving Plate.
• Place Steaks On Sauce and Top With Shrimp and Crab Mixture.
• Double Ingredients For 4 Servings.