taste

Easy Recipes for

Valentine’s Day

► RECIPE

GARLIC SHRIMP WITH CHORIZO

Servings: 2 to 4

• 5 ounces jumbo shrimp (about 6 pieces), peeled and deveined
• 4 ounces Spanish chorizo (about 2 links), quartered lengthwise and cut into ½-inch chunks
• 2 cloves garlic, thinly sliced
• 1 tablespoon extra-virgin olive oil
• Salt and freshly ground white or black pepper, to taste
• Fresh flat-leaf parsley leaves, chopped, for garnish

DIRECTIONS

Heat the oven to 425 F. In a bowl, toss together the shrimp, chorizo, garlic, oil, and seasoning. Transfer to a small, ovenproof dish or earthenware crock.

Bake until the shrimp are just cooked through, 7 to 10 minutes. Sprinkle with parsley and serve.

Recipe courtesy of Eric and Bruce Bromberg, chefs and co-owners at Blue Ribbon Restaurants in New York City

STEVE HILL

► RECIPE

PROSCIUTTO DI PARMA AND GOAT CHEESE MOUSSE CUPS

Makes 12 cups

• 6 slices prosciutto di Parma
• 3.5 ounces plain goat cheese at room temperature
• 1 tablespoon milk
• 1 tablespoon minced chives

DIRECTIONS

Heat the oven to 400 F. Cut prosciutto slices in half crosswise and press one half slice into each cup of a mini-muffin pan.

Bake cups for 8 to 10 minutes. In the meantime, make the mousse: In a small bowl, combine goat cheese with milk and chopped chives until creamy.

Remove prosciutto cups from the oven and let cool. Pipe or spoon the goat cheese mousse into cooled cups, filling each with about a tablespoon of mousse.

Recipe courtesy of Legends from Europe

LEGENDS FROM EUROPE

► RECIPE

MARGHERITA PIZZA

COURTESY OF RIBALTA

Makes 1 12-inch pizza

For the Dough

• 3 1/5 ounces (95 milliliters) cold water
• 1 pinch dry yeast
• 1/3 pound Italian stone-ground flour
• 1/4 tablespoon sea salt

For the Toppings

• 3 tablespoons San Marzano tomato sauce
• 2 ounces fresh mozzarella, cubed
• 4 large basil leaves
• 1 tablespoon extra-virgin olive oil

DIRECTIONS

To make the dough, pour the water into a large mixing bowl and add the yeast. Mix with your hands, breaking up the clumps of yeast. Let stand for 5 minutes, or until all the yeast has dissolved.

Add about 1/5 of the flour and mix with your hands to form a creamy slurry.

Add the salt and the remaining flour and mix by hand (or using a stand mixer) until a soft, elastic dough has formed.

Transfer to a floured work surface and knead and fold with your hands for 5 minutes. If the dough is too wet, add a bit more flour.

Cover with plastic wrap and allow the dough to rest at room temperature for 20 minutes.

Seal in an airtight container and let rest for 4 to 5 hours at room temperature. Move into the refrigerator and let rise for another 20 hours. You can let it rise for longer, but no more than 48 hours, as it will begin to sour.

Dough can be frozen for up to six months.

Heat the oven to 500 F. Place a pizza stone inside, if using.

Spread the tomato sauce on the dough. Top with the mozzarella and basil leaves.

Drizzle with olive oil. Bake on the pizza stone or a parchment-lined baking sheet for 10 to 11 minutes, or until the crust is golden brown.

Recipe courtesy of Pasquale Cozzolino, executive chef at Ribalta

RECIPE GRILLED BONE-IN RIBEYE WITH GRILLED CARROTS AND MAITRE Di BUTTER : Serving= 1 Saw

Press the steak down into the rub. Turn the steak over and repeat, making sure that the two sides of the steak are completely seasoned by the nib_ Gal over a medium flame, aboLt 6 minutes per side (tor onecium-rare). - -

► RECIPE

GRILLED BONE-IN RIBEYE WITH GRILLED CARROTS AND MAITRE D’BUTTER

Servings: 1

For the Maitre D’ Butter

• 1 cup (220 grams) unsalted butter, softened
• 1 tablespoon fresh lemon juice
• 1/2 bunch fresh Italian parsley, finely chopped, plus more for garnish
• 1 tablespoon Dijon mustard
• 1 teaspoon cayenne pepper
• 1/4 teaspoon crushed red pepper
• Salt and freshly ground black pepper, to taste

For the Steak and Carrots

• 2 tablespoons kosher salt
• 2 tablespoons paprika
• 1 1/2 teaspoons granulated garlic
• 1 1/2 teaspoons onion powder
• 1 teaspoon dark chili powder
• 1 teaspoon ground black pepper
• 1/2 teaspoon ground white pepper
• 1 1/2 teaspoon dried oregano
• 1 1/2 teaspoon brown sugar
• 1 teaspoon cayenne pepper
• 1 bone-in rib eye, about 1 1/4 to 1 1/2-inch thick
• Canola oil
• 1/4 pound baby carrots

DIRECTIONS

For the Maitre D’Butter

Mix all ingredients with a whisk, or in a mixer. Roll into log and refrigerate until hardened.

For the Steak

Combine all dry rub ingredients in a bowl until well mixed, then pour onto a large plate.

Drizzle about 1 teaspoon canola oil over each steak and rub it all around to coat.

Press the steak down into the rub.

Turn the steak over and repeat, making sure that the two sides of the steak are completely seasoned by the rub.

Grill over a medium flame, about 6 minutes per side (for medium-rare).

Let rest.

For the Carrots

Meanwhile, in a bowl, toss the baby carrots with canola oil to coat, and sprinkle with remaining rub. Reserve any leftover dry rub in air tight container for future use.

Grill the carrots, turning frequently, until just soft.

Place carrots in a warm place to keep them hot while the steak is finishing up.

To Serve

On a plate, top grilled bone-in ribeye with one round of butter and grilled baby carrots. Garnish with parsley (if desired).

Recipe courtesy of Troy Guard at Guard and Grace in Denver

► RECIPE

BOB’S LOBSTER BISQUE

• 1 pound lobster shells
• 1/3 cup plus 1 tablespoon tomato paste
• 1 medium yellow onion, diced
• 2 stalks celery, diced
• 1 pound carrots, diced
• 2 garlic cloves, minced
• 1 tablespoon plus 5 ounces brandy, divided
• 2 quarts water
• 1 1/2 teaspoon cayenne pepper
• 1 1/2 tablespoons paprika
• 1 1/2 ounces sherry, plus more to finish
• 1/4 teaspoon nutmeg
• 3 cups heavy cream
• Cornstarch
• Salt and pepper, to taste

DIRECTIONS

Heat oven to 375 F. Rub lobster shells with tomato paste and place in a roasting pan with carrots, celery, onion, and garlic. Roast for 40 minutes.

Remove from oven and immediately deglaze pan with just a splash of brandy (about 1 tablespoon). Transfer to a Dutch oven or large soup pot.

Add all remaining ingredients (except the heavy cream) and simmer for 2 hours.

Once simmered, remove lobster shells, then blend soup and strain.

Add heavy cream and thicken with cornstarch slurry (2 parts cold water, 1 part cornstarch).

Season to taste with salt, pepper, and sherry (to taste).

Serve with lobster claw, lobster knuckle meat, and green onion.

Recipe courtesy of Sean Merchant, executive chef at Bob’s Steak & Chop House

A concentrated lobster stock is the secret to this simple but impressive starter. 78,

nTaste.com

► RECIPE

BUCATINI WITH CONFIT LEMON AND BLACK PEPPER

COURTESY OF L’AMICO

Servings: 2

For the Oregano-Pecorino Breadcrumbs

• 1 ounce extra-virgin olive oil
• 1/2 cup finely chopped garlic
• 1/2 cup panko
• 1 tablespoon chopped fresh oregano
• 1 ounce pecorino, finely grated

For the Bucatini

• 8 ounces fresh bucatini
• 1 tablespoon finely chopped garlic
• 1 tablespoon brown butter
• 1/2 tablespoon butcher black pepper
• Juice of 1 lemon, freshly squeezed
• 1 tablespoon chopped preserved lemons
• 1 teaspoon finely chopped oregano
• 1 tablespoon unsalted butter, chilled
• 2 tablespoons finely grated pecorino
• 10 oregano leaves, for garnish
• 2 lemon wedges, for garnish

DIRECTIONS

For the Oregano-Pecorino Breadcrumbs

Heat the olive oil in a small sauté pan set over medium heat. Add the chopped garlic and sauté until lightly browned, about 1 minute. Add the panko and toss to coat in the olive oil. Continue to sauté for 5 minutes, or until the panko is toasted. Add the oregano and grated pecorino, and remove from heat. Set aside.

For the Bucatini

Bring a large pot of salted water to a boil.

In a large sauté pan, melt the brown butter with the garlic and butcher black pepper. Cook for 2 minutes, until the garlic begins to color. Add the lemon juice. Add the preserved lemon and chopped oregano. Cook for 1 minute and then slowly swirl in the butter to make a creamy lemon sauce. Add the pecorino, stir, and set aside. Keep warm.

Drop the bucatini in the water and boil until the pasta is al dente. Drain the pasta and toss with the sauce. Transfer to plates and finish with more pecorino and black pepper (to taste). Top each serving with breadcrumbs (to taste) and five oregano leaves. Garnish each plate with a lemon wedge.

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Recipe courtesy of Laurent Tourondel, executive chef at L'Amico in Manhattan

Not Your Usual Tempura

RECIPE

DEEP FRIED FROG LEGS WITH COCKTAIL SAUCE

Servings: 4

For the Tempura

• 1 cup flour
• 1 egg
• 7 ounces or 1 cup dry white wine
• 8 pairs frog legs
• 2 quarts vegetable oil
• Salt, to taste
• Freshly ground white pepper, to taste

For the Cocktail Sauce

• 1 1/2 cups ketchup
• 1/4 cup prepared, store-bought horseradish
• 1/2 teaspoon freshly squeezed lemon juice
• 1/4 teaspoon freshly ground black pepper, plus more as needed
• 1/2 teaspoon Tabasco

DIRECTIONS

1. Mix the Tempura:

Place the flour in a mixing bowl.

Add the egg and the white wine in the center. Mix together until smooth.

Cover with a plastic film and let rest for 1 hour in the refrigerator.

2. Prepare the Frog Legs:

Separate the legs with a pair of scissors by cutting the back bone. Gently lift the meat around the shank and make sure the meat stays attached to the knee.

3. Make the Sauce:

In a mixing bowl place all the ingredients and mix together. Adjust seasoning and Tabasco sauce according to taste.

Sibylle Eschapasse and chef Claucie Godard tackle frog legs.

4. Deep-Fry the Legs:

Heat the vegetable oil in a thick-bottomed pot to 350 F.

Dip the legs in to the tempura batter, let the excess batter run off, and fry until golden, about 3 minutes at a temperature of 365 F.

Drain on a paper towel, season with salt and white pepper, then place on a plate or in a basket next to the sauce.

Recipe courtesy of Claude Godard

You can watch Claude Godard demonstrate the full recipe on “Sibylle’s Top French Chefs,” a series hosted by Sibylle Eschapasse and aired on “Celebrity Taste Makers,” on Saturday, Feb. 11, at 6 p.m., on Pix11.

“This is a longtime favorite in French cuisine,” says chef Claude Godard.