Lovely Recipes from Local Restaurants
Make your Valentine’s Day perfect with these romantic recipes from your favorite local eateries.
SALTY DOG CAFE
Seafood pot pie
Ingredients (Pot Pie – Serves 4)
1 pound of your favorite fresh fish
16 scallops
20 medium peeled and deveined shrimp
1/4 cup diced shallots
1/4 cup white wine
1/2 cup diced carrots
1 1/2 cups chicken broth
1/2 cup celery
1/2 cup peas
1/2 cup sweet corn
1/4 cup heavy cream
1/4 cup diced pimentos
1/2 teaspoon white pepper
2 tablespoons chopped parsley
4 ready-made puff pastry toppings
1 egg
1 large puff pastry sheet
Ingredients (Roux)
1/2 cup flour
1/2 cup butter
Roux Directions: Make a roux by melting butter and whisking in flour for 2-3 minutes until light brown. Set aside.
Pot Pie Directions: In a medium sauce pan melt 2 tablespoons of butter. Saute shallot, carrots, celery, corn and pimentos for 4-5 minutes until tender. Add the remaining ingredients and bring to a boil. Whisk in the roux a little at a time until the sauce has reached the desired consistency.
Puff Pastry Directions: Take a large sheet of puff pastry and cut into 2-inch strips and lattice them together like a basket. Brush with an egg wash and bake on a sheet tray at 350 until golden brown. Set aside.
Assembly: Saute 4 ounces of fresh fish, 4-5 scallops and 5-6 shrimp in a little butter until cooked. Add some pot pie sauce and bring up to temperature. Place in a deep bowl and top with puff pastry.
MICHAEL ANTHONY’S CUCINA ITALIANA
White chocolate and raspberry crème brûlée
Ingredients
12 egg yolks
1/2 cup + 5 tablespoons white sugar, divided
3/4 teaspoon vanilla bean paste
4 cups heavy cream
White chocolate, grated
Fresh raspberries
Mint leaves, for garnish
8 ramekins
Directions: Preheat oven to 300 degrees. In a mixing bowl, beat egg yolks, 1/2 cup sugar and vanilla bean paste until thick and creamy and set aside. Pour cream into a saucepan and stir over low heat until it almost comes to a boil. Remove cream from heat immediately. Stir the cream into the egg yolk mixture and beat until combined. Pour cream mixture into the top of a double boiler. Stir over simmering water until mixture lightly coats the back of a spoon, approximately 3-5 minutes. Remove mixture from heat immediately.
Line the bottom of ramekins with the raspberries. Top with grated white chocolate. Pour the custard into ramekins. Place in an oven proof baking pan. Fill the pan with water half way up the ramekins. Bake for 30 minutes or until the custard is set but still slightly loose (should have a faint jiggle when touched). Remove from oven and cool for approximately 30 minutes. At this point you may serve or refrigerate for later use.
To Serve: Evenly cover each custard with a fine coating of sugar, and using a home propane torch, brown the sugar on top, no more than 4 seconds on each custard. Garnish with a raspberry and mint leaf.
CHARLIE’S L’ETOILE VERTE
Jeff’s Chocolate Martini
Ingredients
2 ounces Belgian dark chocolate ganache, melted
1 ounce Stoli Vanil Vodka
1 ounce Baileys Irish Cream
Directions: Mix chocolate ganache, vodka, Baileys in a large shaker. Shake vigorously for 5 seconds, and pour into a chilled martini glass. Garnish with a strawberry on the rim.
PALMETTO BAY SUNRISE CAFE
Raspberry dark chocolate bread pudding with rum hard sauce
Ingredients
1/4 cup brown sugar
1/4 cup rum
1/2 cup heavy cream
4 cups French bread, torn into 2-inch cubes
1/2 pint fresh raspberries
2 eggs
1/4 cup sugar
3/4 cup heavy cream
1 teaspoon vanilla
1 pinch cinnamon
1 pinch nutmeg
1/2 cup chocolate chips
Hard sauce directions: In a small sauce pan, combine brown sugar, rum and heavy cream. Bring to a simmer for 10 minutes until thickened slightly. Set aside.
Bread pudding directions: In a large bowl, whip eggs, sugar, cream, vanilla, cinnamon and nutmeg. Stir in raspberries, chocolate chips and bread cubes. Spoon into two small casserole dishes. Bake at 400 degrees for 25 minutes. Remove from oven and pour on rum hard sauce. Garnish with whipped cream and a sprig of mint.
FISH SEAFOOD & RAW BAR
Seared salmon & potato hash
Ingredients (Serves 4)
4 5-6 ounce salmon fillets, skin off
1 cup red onions, thin sliced half rings
1 medium red pepper, roasted and deseeded
1 large Idaho potato small dice, pre-boiled, medium softness
2 tablespoons low sodium Cajun spice blend
1/2 cup fresh spinach
1/4 cup apple juice
2 tablespoons grape seed oil
2 tablespoons goat cheese
DIRECTIONS: For the sauce of this dish, in blender add pepper, apple juice, cheese and spinach; puree until smooth, about one minute. Next taste pepper puree, and season to preference with herbs or spices. After seasoning, heat and hold sauce over low heat until finishing plate with puree.
For salmon, evenly sprinkle Cajun spice on both sides of all four fillets of salmon, hold until cooking. Then in a heavy pan, over high heat, add half of oil, and allow to heat until on the verge of smoking. Once heated, reduce heat to medium, add seasoned salmon and cook for 4-5 minutes, flip to opposite side with a spatula, then continue cooking for additional 4-5 minutes or until desired temperature is achieved. Once cooked on both sides, allow salmon to rest for best results, continue to cooking hash.
For the potato hash, begin with a medium sauté pan over high heat. Add oil, onions, potatoes to pan and cook for 7- 8 minutes or until potatoes have browned, then reduce heat to low. Next add fresh herbs, stir with a spoon and allow flavors to blend with potatoes and onions. This should take the final 2 minutes.
For plating, portion potatoes to center of plate, top hash with salmon and finish with sauce.
LOCAL PIE
White chocolate grapefruit souffle
Ingredients (Serves 8)
3/4 cup granulated sugar
1/3 cup water
5 egg yolks
3 teaspoons Grand Marnier
3 tablespoons grapefruit juice
2 cups heavy cream
1 pinch kosher salt
DIRECTIONS: In a medium mixing bowl, whisk egg yolks until slightly thickened, about three minutes, then hold.
Next, in a small, heavy bottom saucepan, over medium high heat, bring water and sugar to a boil and continue to boil until reaching 250 degrees, then remove from heat and cool for two minutes. Next slowly add cooked sugar to whipped eggs and mix until thickened, about 10 minutes. Once mixed, finish with Grand Marnier and grapefruit juice, whisk 3-4 times then hold.
In a separate mixing bowl, whisk cream until reaching medium stiff peaks, then fold whipped cream into previous custard mixture.
Pour into molds and freeze for 2-3 hours.
