Valentine’s Day Recipes

Try out some of these recipes for your special valentine:

 

Oysters on the Half Shell in Seductive Sauce

24 ea. Oysters
1 tsp. Ginger, minced
1/2 c. Rice Vinegar
1/4 c. Sugar, granulated
1/8 c. Fresh lemon juice
1/8 c. Soy Sauce
1/2 c. Olive oil, extra virgin
t.t. Salt
t.t. Black pepper, café
Preparation Instructions:
1. Wash and scrub oyster with brush.
2. Shuck the oysters detaching from base but leaving in shells. In mixing bowl whisk together ginger, rice
vinegar, sugar, lemon juice and soy sauce.  Then drizzle olive oil in a slow steady stream whisking
continuously.
3. Season with salt and pepper to taste; spoon over the oysters.  Serve immediately

 

“Deconstructed” Raw Oysters Rockefeller

Ingredients	Yield: 4 Servings
3 ea. Bacon, cut in diamonds
3 bunch fresh spinach, de-stemmed, washed, dried and chiffonade
1 ea. Lemon, juiced
1 oz. White wine
1/2 oz. Sambuca
t.t. Salt
t.t. Black pepper
24 ea. Oysters
Preparation Instructions:
For Bacon Chips
1. Preheat oven to 375 degrees.  Cut bacon strips into diamonds. Place on a sheet pan and bake until brown
and crispy, approximately 8-10 minutes.  Remove chips and place on paper towel to dry.
For Spinach Garnish
1. Stack spinach leaves and slice very thinly.  Reserve.
Rockefeller Juice
1. In a mixing bowl combine the lemon juice, wine, and Sambuca.  Season with salt and pepper to taste.
Reserve.
Oysters
1. Wash and scrub oysters with brush.  Reserve
To Assemble
1. In center of plate pile spinach then mound bacon on top.  Arrange oyster around mixture. Then spoon
Rockefeller juice over the oysters.  Serve immediately

 

Cocktail Sauce

Ingredients	Yield: Enough for 12 oysters
6 Tlb. Ketchup
1/2 ea. Fresh lemon, squeezed
4 Tlb. Worcestershire sauce
2 Tlb. Horseradish
t.t Tabasco
t.t. Salt
Preparation Instructions:
1. In a mixing bowl mix ingredients, add Tabasco and salt to taste and enjoy with the oysters.

 

Juicy Finale: Chocolate and Honey Figs

Ingredients	Yield: 4 servings
Fudge Sauce
4 oz. Chocolate, unsweetened
3 Tlb. Butter, unsalted
2/3 c. Water
1/3 c. Sugar, granulated
3 oz.  Corn syrup, light
Pinch Salt
1 Tlb. Vanilla extract
12 ea. Figs (cut 4 ea. In half)
As needed:  Honey
Preparation Instructions:
Fudge Sauce
1. Melt the chocolate and butter in a double boiler or microwave, stirring frequently until combined.
2. Boil water in a small heavy saucepan then add the chocolate and butter mixture and stir to combine. Add
the sugar, corn syrup and mix until smooth. Turn the heat up and stir until the mixture starts to boil, adjust
heat so the sauce is just maintained at a boiling point, stirring occasionally.  Allow sauce to boil for
approximately 7-9 minutes.
3. Remove from heat and cool for 15 minutes. Stir in the vanilla and serve warm
4. Place figs in microwave for 10 seconds
5. To serve ladle fudge on serving plate, place 2 whole figs, and 2 half figs on top of fudge.  The drizzle
with honey and serve immediately

 

Oyster Shooter

Ingredients	Yield: 1 Serving
1 ea. Oyster
1/2 oz. Cocktail sauce
1/2 oz. Vodka
Preparation Instructions:
1. Scrub the oyster under cold water with a stiff brush to remove the dirt, especially in the hinge area where
mud has a tendency to get trapped.
2. Now shuck oyster and place in shooter glass with the oysters briny liquor. Pour vodka over oyster and then
top with a dollop of cocktail sauce

 

Oysters with Sexy Relish

Ingredients	Yield: 1 Serving
6 ea. Oysters
3 Tlb. Papaya, fine dice
3 Tlb.  Mango, fine dice
1 Tlb. Mint, julienne
1 tsp. Ginger, minced
1 ea. Lemon, squeezed
Preparation Instructions:
1. Scrub the oyster under cold water with a stiff brush to remove the dirt, especially in the hinge area where
mud has a tendency to get trapped. Now shuck the oysters.
2. In a mixing bowl combine the papaya, mango, mint and ginger.
3. To serve: place oysters on serving plate and top with fruit mixture.  Finish off with a squeeze of fresh lemon
juice.  Serve immediately

 Cupid’s Love Potion

Equal Parts:

Vanilla Vodka

Frangelico

Godiva Chocolate Liquor

Chambord

Cream

Preparation Instructions:

Shake with ice and strain into a martini glass. Garnish with shaved chocolate and fresh raspberries.