10 Recipes for
a ‘Single and Lovin’ it Party on Valentine’s Day
Lavalife Introduces Chef Todd English’s Recipes for Singles on
Valentine’s Day
Baked Oysters
Fried Oysters
12 Shrimp Tacos
Olives Mini Crab Cakes
Fig and Prosciutto
Flatbread & Artichoke Guacamole
Fresh
Margherita Pizza & Spaghetti with Truffle Mascarpone
Falling Chocolate Cake
with Raspberry Sauce &
Chocolate Chip Cookies
Baked Oysters
Serves 2
10 Each Wellfleet
oysters
Kosher salt as needed
4 oz. Mascarpone
2 TBS. Shredded Radicchio
1 TBS. Balsamic vinegar
1 Tsp. Chopped scallions
1 oz. Heavy cream
First shuck the
oysters opening each one, discard the top half of the shell and keep
the oysters on the half shell.
Layer the bottom of a baking pan heavily with kosher salt.
Place the oysters on the salt pressing them down so they are
sturdy. Put aside and start the stuffing.
Place the mascarpone, Radicchio, balsamic, scallions, and cream in a
mixing bowl. Mix ingredients together well. Evenly place all of
the filling on the oysters.
Bake in a 425-degree oven for about 10 minutes or until the top is
brown. Remove from the baking pan and serve immediately.
Fried Oysters
1 cup buttermilk
2 large eggs, beaten
3 tablespoons chopped fresh mint leaves
¼ cup fresh bread crumbs or 3 tablespoons all-purpose flour and
1 tablespoon stone-ground yellow cornmeal
½ cup olive oil
24 oysters, freshly shucked (see above)
Beat the
buttermilk, eggs, and mint together in a small bowl. Place the
breadcrumbs in another bowl.
Place a large
skillet over medium-high heat and when it is hot, add the oil. When
the oil is very hot, dip the oysters, a few at a time, in the egg
mixture and then in the bread crumbs and gently place in the oil.
Fry the oysters in batches, making sure the oil is hot prior to each
addition, until they are golden brown, about 1½ minutes per side.
Drain well on paper towels. Serve immediately.
12 Shrimp Tacos
36 6/8 size shrimp
(large)
12 cloves garlic peeled
3 cups olive oil
¼ cup fresh oregano
¼ cup fresh cilantro
3 whole jalepenos
Puree all
ingredients into a marinade. Pour over shrimp and refrigerate for 2
hours
2 heads iceberg
lettuce
4 tsp extra virgin olive oil
2 tsp lemon juice
salt and pepper to taste
Finely shred the
lettuce and toss with oil, lemon juice, salt and pepper.
12 flour tortillas
extra virgin olive oil to taste
salt and pepper to taste
Sprinkle tortillas
with oil, salt and pepper. Grill 1 minute on each side.
2 large heirloom
tomatoes
extra virgin olive oil to taste
salt and pepper to taste
Finely dice the
tomatoes and toss with oil, salt and pepper
Cook shrimp 3 minutes per side. Assemble tortillas with 3 shrimp
each, shredded lettuce, diced tomato, guacamole.
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Olives Mini Crab Cakes
Crabmeat is one of
the most underrated tastes and textures to come out of the water.
Delicate, interesting, and elegant—I love it even more than lobster.
When I can’t resist eating all the crabmeat straight out of the
container, my favorite preparation is crab cakes. When you cut into
these, you should see big, tender, sweet, succulent pieces of
crabmeat. Serve them on a bed of simple greens.
½ pound crabmeat,
preferably Jonah crab or rock, pulled apart but not shredded, picked
over for shells
2 tablespoons sour cream or yogurt
1 heaping tablespoon Dijon mustard
2 tablespoons finely chopped scallion (white part only)
1 tablespoon minced fresh chervil or parsley leaves
1 large egg, lightly beaten
1 tablespoon kosher salt
½ teaspoon black pepper
6 tablespoons fresh bread crumbs
¼ cup all-purpose flour
2 tablespoons olive oil
Place the
crabmeat, sour cream, mustard, scallions, chervil, egg, salt,
pepper, and bread crumbs in a large bowl and toss lightly to
combine. Do not over-mix.
Place a large skillet over medium-high heat and when it is hot, add
the oil. Gently place the patties in the skillet and cook until they
are golden brown, about 5 minutes on each side. Serve immediately.
Copyright: Todd English
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