King Crab Legs

Probably one of the top 3 most favorite meals of mine. I love it so much. I don't know how anyone got me to try it in the first place, because I really never liked crab. Crab dip, crab slaw...whatever. It wasn't good. But when it was WARM and dipped in liquid gold, I completely fell in love.

Again, this isn't much of a recipe, considering there are two ingredients:

Crab

&

Butter

We got these lovely legs at Costco, and steamed them for 4-6 minutes. I'm told you can also nuke them in the microwave for 3 min wrapped in a paper towel, or even bake them. We chose steaming. Then the hardest part- out of this whole complicated meal, was clarifying the butter.

This is how I did it:

Melt a stick of butter in a pot over low heat. The butter will form a white foam on top. Once butter is completely melted, scrape the foam off the surface and discard (without disturbing the lower layer). I used a metal spatula to scrape. Then pour the butter out of the pot, decanting it so the fats and milks that are left behind stay in the pot. You should be left with clear, yellow, delicious, butter.

That's it folks. I've paid $50 at a nice restaurant for this meal, and this cost us $16, plus 88 cents for the cube of butter.

Finger lickin' good.

Alaskan Halibut with Lemon and Herbs

This looks a lot fancier than it really is. I think I adapted this recipe from Paula Deen, hence the butter. It is quick, yummy, and costs about as much for two as it would one at a restaurant. I over-cooked my asparagus, so I left it in the bokeh of the picture..

Alaskan Halibut with Lemon and Herbs

2 Alaskan Halibut fillets (about 6 oz, I got mine at Market Street)

1 lemon

fresh rosemary, sage, and thyme

Garlic salt

Season All (optional..but it really adds a nice kick)

2 T butter

Salt and pepper to taste

Preheat oven to 400.

Place fillet's on a sheet of aluminum foil and sprinkle them with salt, pepper and other seasonings. Then put a tablespooon of butter on each fillet and top with herbs. Slice the lemon and place slices on fillet, squeeze the rest of lemon juice over them.

Wrap and seal all ends of foil and put in the oven for 15-20 min, checking periodically to see if cooked through.

(It's tricky finding the harmony between your oven and the fish, sometimes I end up overcooking because my fish is slightly thinner than the last time I made this meal, or the fish just FEELS like being overcooked. It takes time to find the perfect amount of time..so checking it is a MUST..)