|You don’t have to spend money
because we all know holidays were
created with the retail market in mind.
Just say “I love you very much” and
mean it every day in every way. If you
do that then Love will always
be "in the air”.
In my house the perfect Valentine Day
dinner would be Escargot on toast
points, Celeriac salad with Balsamic
Vinaigrette, Chateaubriand with
Bearnaise Sauce, and Chateau
Potatoes. The dinner is finished with
Molten Lava Cake, Vanilla Ice Cream
and Framboise Sauce. Serve this with
glasses of champagne, merlot and
Gaslight Oatmeal Stout. After that
it's time for one Tuxedo Strawberry.
You eat together in bed and –well let
your mind and sense of intimacy finish
the mood. Now,lets cook
*Chateaubriand for 2*
2 pounds beef tenderloin
1/2 cup plus 2 tablespoons butter
1/2 cup watercress
2 tablespoons minced parsley
1 tablespoon lemon juice
salt and pepper
Trim beef tenderloin of unnecessary fat.
The tenderloin should be about 1 inch thick, so if it's too thick, pound to flatten. M
elt 2 tablespoons of butter and coat over the surface of the meat.
Season with salt and a good amount of black pepper.
Preheat grill. Meanwhile melt remaining 1/2 cup of butter in a sauce pan.
Add parsley, lemon juice and season with salt and pepper.
Pour into a small container and refrigerate.
|2008 Best Beer Selection
in New Jersey
|15 South Orange Avenue
South Orange, NJ 07079
|Place the tenderloin on hot grill and sear on each side for about 4 minutes.
Reduce heat and continue grilling until done.
Remove from grill and slice into 1/2 inch thick slices.
Serve garnished with watercress and butter mixture (called Maitre d'hotel butter).
*Chateaubriand is traditionally served with Béarnaise Sauce*
This is a classic sauce that goes well over most grilled dishes.
This is one of the most versatile sauces in the world.
1 cup butter, melted and hot
3 egg yolks
3 tablespoons white wine vinegar
1 tablespoon onion, finely chopped
1 teaspoon freshly ground black pepper
1 teaspoon dry tarragon
Put onions, vinegar, tarragon and pepper in a sauce pan and bring to a boil.
Reduce to about 1-2 teaspoons of liquid. Stir constantly.
Remove from stove and let cool.
Put egg yolks and cooled mixture in a blender.
Process for about 1 minute or until completely blended.
Melt butter. Turn blender to high and slowly add the butter. Start out very slow.
Serve immediately. This can be a tricky sauce so go slow and watch it very carefully.
The sauce will get thick as you add the butter.
Do not let it cool after it is mixed because it will separate.
1 1/2 lb. of small red skinned potatoes washed-peeled
¼ c. of butter
2 T. of olive oil
1 clove garlic minced
salt and black pepper
melt the butter and olive oil together-saute the garlic for 1 minute
then toss the potatoes with the mixture, salt, black pepper
put on a pan and roast at 400 degrees until done about 40 minutes
toss with parsley(1/4 c.)and serve.
|Buy a hand dipped Chocolate Tuxeudo Strawberry
and well-I can’t help you with the rest
|and as always,......
remember you can do it!
Just read the recipe twice
and go slow.
|So until the next time we meet and discuss the finer things in life and
love- be well.
Live Long, Love Often,
Be Happy and Eat Well
Gaslight Brewery and Restaurant