Every Saturday night the hubs and I have a date night.
We wait to eat until after the kiddos are asleep. The meal is always a little higher end than the rest of the week and usually is made by the hubs and I together. Because of it being a joint effort, our meal is made in between "I need to go to the bathroom" calls and "but I'm not ready to go to sleep" wails; which basically means it takes at least 30 extra minutes to finish.
We sometimes sit in our dining room and chat and other times we eat while catching up on all the things we wanted to watch during the week but were too tired to enjoy. Every once in a while, we are blessed to have someone join us. This time it was my sister.
No matter what, it is always a meal to which I look forward to all week.
This week was definitely no exception. I wanted to make something to send in to the Foodbuzz Gulf Ambassador Challenge. Although I was not a featured publisher, by submitting my gulf inspired recipe Foodbuzz will donate $25 to the Greater New Orleans Foundation. While I do enjoy various seafood dishes, at my core I am a Midwestern gal who loves her steak. But, as a nod to New Orleans I wanted to spice things up a bit...kick it up a notch if you will. And so, I present to you...citrus chili hollandaise. OH yeah...we're going there.
While the hubs grilled our filets, I had some potatoes roasting. At about 8 minutes to go I added asparagus to the 425 degree oven. While all of this deliciousness was happening, I prepared the shrimp. It was a take on Pastor Ryan's recipe from the Pioneer Woman's website.
1 pound peeled and deveined shrimp (I used 31-40)
scant 3/4 cup citrus juice**
(I juiced 2 oranges, 2 limes, and 2 lemons. I took out 1/4 cup for the hollandaise and used the rest for the shrimp)
1 tablespoon Old Bay Seasoning
1/4 teaspoon cayenne pepper
4 garlic cloves, sliced
Put about a tablespoon of oil in a large saute pan over medium high heat. Season the shrimp with salt and pepper and place in the hot oil. Cook for about 1 minute, then turn em over. Meanwhile, to the citrus juice, add the old bay, cayenne, and garlic. Once the shrimp is cooked, about a minute later, remove it from the pan and set the shrimp aside. To the hot pan, add the remaining ingredients and let them bubble until reduced by about half. Add the shrimp back to the pan and toss to coat. Serve hot.
The star of the meal, without a doubt, was the hollandaise. And the kicker is...I made it in the blender while the steak was resting. NO joke. It was easy, fast and most of all absofreakinridiculously good. We had a ton left over which the hubs used this morning to make eggs benedict. We still have more in the fridge just waiting to be used. If you are making this and don't want a bunch, just half or 3rd the recipe.
6 egg yolks, room temperature
1/4 tablespoon citrus juice **(I juiced 2 oranges, 2 limes, and 2 lemons. I took out 1/4 cup for the hollandaise and used the rest for the shrimp)
zest of 2 oranges, 2 limes, and 2 lemons
3 sticks butter, melted yet still warmish
1 1/2 tsp kosher salt
1/2 tsp chili powder
In a blender, put the egg yolks, juice, and zest and let it whirl until the mixture is thick and frothy. On the lowest speed, slowly drizzle in the butter. Add salt and chili powder and whirl until combined. Serve warm.