With Valentine's Day right around the corner, your checklist probably looks like this; Gift Bought, Restaurant Booked, Flowers Bought and Chocolates Covered; Check, Check Check…and Check. But maybe this year you are thinking of keeping it a bit more intimate. Here are a few Ideas that might keep you at home, and keep the kids out!
Onion Tartlet Heat a small 8” skillet pan on low medium heat, add 1 tablespoon of oil, take one cup of Sliced Onions that have been sliced from halves, add to pan and Caramelize Onions. Add 3/4 cup of Heavy Cream to pan along with ½ Teaspoon of Fresh Crushed Thyme and ¼ Cup of Grated Parmesan Cheese. Reduce heat to low and cook until thickened. Use sea Salt, and Crushed Black Pepper to taste. Spoon filling into pre-baked Salted Pastry Shells, Filo Shells can be used. Top with additional grated Parmesan and Bake at 360 degrees until top begins to brown, about 12 – 15 minutes depending on your oven. Remove from heat and allow to cool. Serve Warm with Sliced Cherry Tomatoes and Garnish with Vegetable Sprouts, Balsamic Reduction & Cilantro Oil.
Variations: Add ½ cup of Cooked Seafood of your choice and increase the Heavy Cream amount to 1 Cup. Seafood should be added when you incorporate Heavy Cream.
Chipotle Guava Rack of Lamb First you will need to pull out your blender. Rough Chop 1 Small Onion, in the blender, 2 Whole Cloves of Garlic also in the blender, 6 whole Pimentos (Allspice), 1 teaspoon Fresh Thyme, 1 Teaspoon Fresh Rosemary, ½ Cup of a Smoked Bbq sauce. Add the Flesh of 2 whole Guavas or 4 half shells from a canned Guava product (ensure that you have drained Guavas if using from the can, Add 4 Roasted Chipotle Peppers. When you have all these items in the blender, measure out 1 Cup of Vegetable Oil. Run Blender and slowly add 1 cup of Oil. Blend thoroughly and ensure there are no chunks, the contents of the blender should be smooth and have changed to a rust orange/yellow complexion. Use this Marinade to completely cover your rack of lamb. This can be done ahead of time but not a necessity. Placed Marinade Covered Racks on a Parchment Lined Sheet Pan and bake in a preheated oven at 375 degrees. Bake for 30 minutes at this temperature, keep a close eye after 20 minutes of cooking. After 30 minutes has passed reduce oven to a temperature of 360 degrees. Do Not Cover, cook until its internal temperature reaches 160 Degrees. Remove from oven and allow to rest before serving.
For Sauce: Use ½ cup of the Marinade made and add ¾ cup of a table wine like Trivento Mellow Reserve cook on a low heat until sauce reduces by at least ¼ cup.
Enjoy this dish with a Vegetable and Starch of your Choosing!
The Last Dish recommended is a Spiny Lobster dish, the only way it's not enjoyed is if there is an Allergy. Firstly Go by the Ramp at Montague Dock Ask for Yellow Or Pedro they will hook you up with Fresh Whole Lobsters. I recommend you split the lobsters add a Blackened Seasoning, Parmesan and Panko bread Crumbs in a bowl and mix together. Sprinkle a thin lawyer onto split lobsters and Bake them at 380 degrees, Do not over cook keep an eye on the flesh feel it as it just turns white, the meat should be soft as it cooks the meat firms up, Do Not Allow Your Lobsters to dry out. Try using a pan or dish that can hold some water so the steam that evaporates can also cook the lobster meat without drying out. Serve this Split Lobster with Clarified Butter, Lemons and Marinara sauce.