How was your new year celebration? Mine was fabulous. It has been a tradition for several years for us to get together with our very good friends, the Gardners. Terry has a special meal she prepares and it is worth the year-long wait. She makes beef tenderloin, king crab legs, crowd-pleaser potatoes, salad and more. I contribute a little by bringing dessert and making lemon clarified butter for the king crab legs.
I have also helped with trimming & tying the tenderloin. This year Terry wanted to learn how to do that so I taught her my method. She did a wonderful job. Perhaps one day if I ever do videos one of them will be trimming and tying a whole beef tenderloin. I think it would be too difficult to describe the process in words. It’s more of a visual thing.
King crab legs are my favorite part of the meal. They are a real treat and something I only have once or maybe twice a year. There is a big smile on my face when the platter arrives at the table:
I admit I am king crab leg challenged. No matter how many times I try to crack open and pull out the meat it doesn’t work right. Those shells are quite prickly too. My sweet husband usually winds up cracking the shells and getting the crab meat out for me. Thank goodness. Then all I have to do is dip the crab meat into the lemon clarified butter and eat until I am stuffed.
Are you ready for the coming year? I sure am. I’m looking forward to a year filled with more great food, wine, and gardening. Let me know if there are any recipes, reviews, or tips you would like for me to share here on the blog.
PS. Special thanks to Terry’s daughter, Casey Gardner, for allowing me to use her photo of the king crab legs.