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:
Sauté shells and onion in butter
Add garlic, paprika, and tomato, and cook out for a few minutes
Deglaze with sherry
Add Veloute, and simmer for 45 minutes on low heat
Strain bisque through a fine mesh strainer
Add Cream and seasonings. Adjust seasoning if needed
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
Season the seabass filet with kosher salt
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
Warm up 1 cup of shelled edamame with ½ cup of fish stock, transfer to a Vitamix, blend to a very smooth puree
Transfer the puree back to a small saucepan
Add 2 Tbsps wasabi, 2 ounces butter, 2 ounces heavy cream, and incorporate gently with a spoon as you are heating the puree
Finish with salt as needed
Edamame
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
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
Reduce the cream by about half
Stir in 8 ounces of cold butter knobs into the reduction creating an emulsion
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:
Whisk together sugar, cornstarch, cocoa powder, and a pinch of salt
Pour in milk, heavy cream, vanilla, rosemary, and bring to a simmer
Temper the yolks with some of the cream and whisk.
Add the tempered yokes to the worm cream and simmer to thicken.
Add chocolate and strain with chinois
Pour into ramekins and let cool in the refrigerator to set
Garnish with fresh raspberries, raspberry coulis, mint, and whipped cream
Love is the secret ingredient in these delicious Valentine’s Day recipes!