top of page

Romance & Great Food Go Hand In Hand

BY EXECUTIVE CHEFS Joel R. Corwin & Andres Rumis




No arrow is required when you have our delightful dinner recipes.

 

Romance isn't just found in grand gestures; it's also simmering on the stove, tucked away in ovens, and lovingly garnished on plates. Our carefully chosen dinner and dessert recipes are a testament to just that!

 

Spice up your Valentine's Day with these great recipes!


 

Lobster Bisque

... it’s what gourmet dreams are made of!


Joel R. Corwin

Executive Chef


Yield – 1 Gal

 

  • Lobster shells 2

  • Onion minced .5

  • Whole unsalted butter 2 oz

  • Garlic cloves 5

  • Paprika 1 Tbsp

  • Tomato Paste 5 oz

  • Dry Sherry 5 oz

  • Shellfish Stock 3 qt

  • Toasted Flour 14 oz , unsalted butter 11 oz for a roux, make a velouté out of the shellfish stock and the roux

  • Heavy cream 1 qt

  • Old Bay seasoning 1/2 tsp

  • Tabasco 1/4 tsp

  • Worcestershire sauce 1/2 tsp

  • Dry Sherry 2 oz

  • To Taste Kosher Salt and White pepper

 

METHOD:

  1. Sauté shells and onion in butter

  2. Add garlic, paprika, and tomato, and cook out for a few minutes

  3. Deglaze with sherry

  4. Add Veloute, and simmer for 45 minutes on low heat

  5. Strain bisque through a fine mesh strainer

  6. Add Cream and seasonings. Adjust seasoning if needed

  7. Add a splash of Sherry and fresh lemon juice before service, and garnish with lobster if desired


 

Strawberry & Organic Greens Salad 

Who knew a salad could taste so fresh, fruity and downright delicious?


Andres Rumis

Executive Chef


Yield 4 Portions

  • Fresh strawberries cut (cut into 1/4) 4 ea

  • Compressed strawberries (cut in 1/2) 4 ea

  • Freeze-dried strawberries 4 Tbsp

  • Pomegranate seeds 4 Tbsp

  • Edible flower petals 1 cup

  • Petit organic greens 8 oz

  • Citrus vinaigrette to taste

 

For The Compressed Strawberries

  • Strawberries (cut in half) 4ea

  • Simple syrup 4 Tbsp

  • Cardamom seeds 1/2 tsp

  • Lemon zest 1/2 tsp

  • Pink peppercorn 4ea

  • Small vacuum bag 1ea Add all ingredients to the small vacuum bag and seal with a vacuum sealing machine. Reserved.

 

For The Citrus Vinaigrette

  • Fresh lemon juice

  • Fresh orange juice

  • Fresh lime juice

  • Pickled lemon rind pureed

  • Extra virgin olive oil

  • Salt

In a bowl add the citrus juices and puree and whisk in the oil and season with salt 


METHOD:

In a bowl toss the greens with the fresh strawberries and vinaigrette, divide evenly in the center of four chilled plates, and finish with pomegranate seeds, compressed strawberries around the salad, freeze-dried strawberries, and sprinkle with flower petals. Serve immediately.


 

Chilean Seabass Filet 

This Chilean Seabass recipe is breaking all the culinary boundaries!


Andres Rumis

Executive Chef



Yield 4 Portions  

 

  • Chilean Seabass Filet 4ea 7oz filet

  • Edamame-Wasabi Puree 2 cups

  • Edamame shelled 1 cup

  • Salmon caviar beurre blanc 8oz

  • Chives 2 Tbsp

  • Fried shiso leaves 2 per plate

  • Microgreens for garnish as desired

  • Flower petals as desired   

 

METHOD:     

Seabass Filet

  1. Season the seabass filet with kosher salt  

  2. In a non-stick pan, sear the seabass until golden brown, bring it up to an internal temperature of 118F, and let it rest for a minute before serving

Edamame Puree

  1. Warm up 1 cup of shelled edamame with ½ cup of fish stock, transfer to a Vitamix, blend to a very smooth puree

  2. Transfer the puree back to a small saucepan

  3. Add 2 Tbsps wasabi, 2 ounces butter, 2 ounces heavy cream, and incorporate gently with a spoon as you are heating the puree

  4. Finish with salt as needed  

Edamame   

  1. Put 2 cups fish stock in a small pot, stir in 1 ounce of butter, add edamame, warm them up for a minute or two, and salt to taste. For serving use a slotted spoon to only serve the edamame without the liquid.

Salmon Caviar Beurre Blanc   

  1. In a small sauce pan reduce ½ tablespoon shallots, 2 ounces white wine, 1 ounce white wine vinegar over medium fire, once the reduction is hot, add 4 ounces heavy cream

  2. Reduce the cream by about half  

  3. Stir in 8 ounces of cold butter knobs into the reduction creating an emulsion

  4. Turn the fire off once all butter has been incorporated, add the 2 tablespoons of chopped chives, salmon caviar as desired, and fresh lemon juice along with salt as needed, and swirl all those ingredients very gently with a spoon.

 

Putting It All Together:   

In a bowl place the puree In the bottom, add edamame, top with the seabass filet, sauce around the fish garnish with fried shiso leaves, micro greens, and flower petals. 


 

Chocolate Rosemary Budino

Roses are red, violets are blue, and Chocolate Rosemary Budino is oh-so delectable, too!


Joel R. Corwin

Executive Chef



Yield Approximately 24, 4oz Portions

 

  • Whole Milk 5 1/2 cups

  • Chocolate, semi-sweet 10 oz

  • Cornstarch 4 Tbsp

  • Sugar 1 cup

  • Cocoa Powder 2 Tbsp

  • Vanilla Beans 2

  • Egg Yolks 8

  • Heavy Cream 1/2 cup

  • Rosemary, fresh 6 spring

  • Raspberries & Coulis - to garnish

 

METHOD:

  1. Whisk together sugar, cornstarch, cocoa powder, and a pinch of salt

  2. Pour in milk, heavy cream, vanilla, rosemary, and bring to a simmer

  3. Temper the yolks with some of the cream and whisk.

  4. Add the tempered yokes to the worm cream and simmer to thicken.

  5. Add chocolate and strain with chinois

  6. Pour into ramekins and let cool in the refrigerator to set

  7. Garnish with fresh raspberries, raspberry coulis, mint, and whipped cream


 

Love is the secret ingredient in these delicious Valentine’s Day recipes!



Recent Posts

See All

コメント


bottom of page