Fresh East Coast oysters with mignonette sauce

Ingredients:

  • 20 oysters cleaned and halved
  • ¼ cup chives, minced, for garnish

For the Mignonette:

  • ¾ cup red wine vinegar
  • 1 cup shallots, minced (about 5 medium shallots)
  • ¼ cup fresh lemon juice, (2 medium-sized lemons)
  • ¼ tsp. kosher salt
  • ½ tbsp. cracked black peppercorn

Instructions:

  1. In a small bowl, combine all the ingredients for the mignonette. If making the say of, let this mixture rest for 20 minutes to slightly soften shallots. This vinegar mixture makes about 1¾ cups and can be made a day or two in advance.
  2. Note on vinegar: traditional mignonette is made with red wine vinegar; you can also use Champagne vinegar.
  3. To open oysters you will need oyster knife (available at any cooking store).
  4. Prepare your oyster platter by lining it with ice (any platter large enough to hold 20 oysters).
  5. Insert the oyster knife in shell opening and twist. This should do the trick.
  6. Place half oyster shells on ice.
  7. Sprinkle with chopped chives, to garnish.
  8. Place mignonette in a small serving bowl with a spoon. Spoon mignonette on to each oyster before consuming.

 

Cheateaubriand and butter poached lobster with creamed spinach and butter poached Campari tomatoe

Ingredients:

  • 14 to 15 oz beef tenderloin (see notes)
  • 1 ½ tbsp. olive oil
  • Salt and freshly ground black pepper as required

Instructions:

  1. Preheat the oven to 400°F and season the beef liberally on all sides with salt and pepper. Heat the olive oil in a heavy, ovenproof skillet over medium-high heat. Add the beef and sear until lightly browned on all sides, turning with tongs as needed, about 3 minutes total.
  2. Place the skillet in the oven and roast for 10 to 12 minutes, until an instant read thermometer registers 125°F for medium rare.
  3. Tent with foil and allow to rest for 20 minutes before carving.

Butter poached lobster

Ingredients:

  • 2 1 ½ lb lobsters
  • 1 lb. butter, cubed
  • 1 cup water
  • 1 lemon juiced
  • 1 tsp. salt
  • Ice bath, for cooling lobsters

Instructions:

  1. Bring a pot of water (large enough to hold lobsters) to boil.
  2. As soon as the water is boiling, place lobsters in the pot and cover with a lid.
  3. Boil lobsters for three minutes (they will turn red during this process).
  4. Remove from boiling water and place into the ice bath to stop the cooking process.
  5. When lobster has cooled, remove from ice bath and begin de-shelling: remove claws by twisting them and set a side (we will not use them in this recipe, but they will be a wonderful addition to pasta or risotto!).
  6. Peel tails from the shells and set the tails aside.
  7. Place 1 cup of water in a pot and bring to a boil.
  8. Slowly add a few cubes of the butter to the simmering water, whisking constantly.
  9. Continue adding the rest of the butter cubes until you have light, velvety sauce.
  10. Add lemon juice and salt.
  11. Place peeled lobster tails into the hot butter sauce and bring to a simmer. Cook for two minutes or until lobster is heated through. Keep warm until ready to plate.


Buttered Campari tomatoes

Ingredients:

  • ½ pint Campari tomatoes, halved lengthwise
  • 1 ½ tbsp. butter
  • Salt and freshly ground black pepper as needed
  • 1 tbsp. fresh parsley, finely chopped

Instructions:

  1. Heat the butter in a large skillet over medium-high heat. As soon as it begins to foam, add the tomatoes.
  2. Cook, continually tossing the tomatoes with a spatula, until they are softened but still hold their shape (3 to 4 minutes).
  3. Season tomatoes to taste with salt and pepper, add the parsley and cook ½ minute longer. Keep warm until ready to plate.
     

Creamed spinach

Ingredients:

  • 2 lb. baby spinach
  • 1 ¼ cups whole milk
  • 1 cup heavy cream
  • 1 small onion, finely chopped
  • ¼ cup unsalted butter (or ½ stick)
  • ¼ cup all-purpose flour
  • 1/8 tsp. nutmeg, freshly grated
  • To taste salt and freshly ground black pepper

Instructions:

  1. Bring a large pot of salted water to boil.
  2. Place baby spinach into boiling water and cook until wilted, 1 to 2 minutes.
  3. Drain into a colander and rinse under cold running water until cool.
  4. Squeeze the spinach to remove as much moisture as possible, then coarsely chop and set aside.
  5. Heat milk and cream in a small saucepan over moderate heat, stirring, until warm.
  6. Meanwhile, place butter into another small pot and add chopped onions. Cook over moderately low heat, stirring occasionally until softened (about 4 minutes).
  7. Whisk flour into the onions and cook roux, whisking constantly, for 3 minutes.
  8. Add the warm milk and cream mixture in a fast stream, whisking constantly to prevent lumps.
  9. Let this mixture simmer (continuing to whisk) until thickened – 3 to 4 minutes.
  10. Stir in the nutmeg, spinach, and salt and pepper to taste and cook, stirring, until heated through.

 

Plating:

  1. Place heated creamed spinach on the bottom of a serving platter.
  2. Place chateaubriand (roasted beef tenderloin) on top of creamed spinach.
  3. Butter poached lobster tails will be placed on top of the chateaubriand.
  4. Garnish with butter poached Campari tomatoes.

 

Passion fruit soufflé

Ingredients for the pastry cream:

  • 1 cup Milk
  • 3 Egg yolks
  • ½ cup Granulated sugar
  • ¼ cup Flour

Ingredients for the Soufflé:

  • ⅓ cup Passion fruit, puree
  • 1 orange zested
  • 5 egg whites
  • 3 tbsp. Granulated sugar

Ingredients for the Chocolate Sauce:

  • 1 cup heavy cream
  • 4 oz. bittersweet dark chocolate, finely chopped

Instructions – Pastry Cream:

  1. Preheat oven to 425°F.
  2. Bring milk just to a boil.
  3. In a steel bowl, whisk egg yolks with sugar for about 2 minutes. Whisk in flour, then strain milk and add to egg yolk mixture, whisking constantly until mixture is smooth.
  4. Transfer mixture to a saucepan and cook over medium heat while constantly whisking. Continue whisking until the mixture coats the back of a spoon and softens slightly, about 2 to 3 minutes.
  5. Remove pan from the heat and strain pastry cream through a fine mesh strainer to remove any lumps. Allow cream to cool slightly until lukewarm.

Instructions – Soufflé:

  1. Whisk passion fruit puree and orange zest into pastry cream.
  2. In a Kitchen Aid, whisk egg whites while gradually adding granulated sugar, until whites form stiff peaks (meringue).
  3. Fold ¼ of the meringue into pastry cream. Then, gently fold in the remaining meringue.
  4. Spoon soufflé mixture into buttered and sugared ramekins. Tip: run your thumb around the edge of the ramekin to ensure the soufflé rises evenly.
  5. Bake in a Bain Marie in the oven for 12 – 15 minutes and golden brown on top.
  6. Carefully remove soufflés from oven. Place each one on a plate and dust with icing sugar.
  7. Serve with chocolate sauce.

Instructions – Chocolate Sauce:

  1. In a small heavy pot, bring cream just to a boil and remove from heat.
  2. Place chocolate pieces in a stainless steel bowl. Pour heavy cream over chocolate, whisking until smooth.
  3. Refrigerate until ready to use.
  4. To reheat: Place over a double boiler or Bain Marie and stir occasionally until warm. If too thick, add a little milk or cream to the sauce.