Lobster in Champagne Vanilla Sauce

Dinner Date - Lobster

INGREDIENTS:
2 Lobster Tails
2 oz butter (salted)
1 tbsp lemon juice
1 tbsp chives

FOR SAUCE:
1/2 cup Champagne
1 tsp vanilla
2 thyme sprigs (fresh)
1 tbsp shallots, diced
1 tbsp butter

DIRECTIONS:
Preheat oven to 350°F.

Split along top of each lobster tail (see photo below) and cut 1/4 inch into the meat.

Mix salted butter, lemon juice and chives. Divide mixture evenly and spread into the openings of the lobster shells. Place the lobster tails into a dish and bake for 25 minutes.

The Champagne Vanilla Sauce can be made while lobster is baking. Combine Champagne, vanilla, thyme, shallots and butter in a pan. Simmer on medium heat for 10 minutes.

Divide sauce into two small bowls for dipping and serve on plate next to lobster.

Serve lobster with a side of melted butter and a fresh salad.

Crêpes with Greek Yogurt and Apricot-Champagne Sauce

Dinner Date - Crepe


Step 1: Good Morning Crêpes


INGREDIENTS:

2 eggs

1 cup non-fat milk

1/2 cup flour

1 tbsp melted butter

 

INSTRUCTIONS:

Whisk eggs in a small bowl. Add the milk and then the flour. Once it is completely mixed together, whisk in the butter.

Heat a medium size (approximately 8”) non-stick frying pan over medium high heat. Pour in batter and cook for approximately 45 seconds per side or until lightly browned.

 

Step 2: Greek Yogurt Filling

INGREDIENTS:

1 cup plain Greek yogurt

1 tsp vanilla extract

1 tsp nutmeg

1 tbsp brown sugar

 

INSTRUCTIONS:

Mix the yogurt, vanilla extract, nutmeg and brown sugar in a large bowl. Place the mixture in a line down the centre of each crêpe and fold the edges over the centre.

 

Step 3: Apricot-Champagne Sauce

 

INGREDIENTS:

1 tbsp Champagne

1/2 cup apricot preserves

10 fresh raspberries

1 tsp lemon juice

 

INSTRUCTIONS:

In a small saucepan, cook the Champagne for 2 minutes at medium heat. Add the remaining ingredients to the pan and stir for 3 minutes.

Top crêpes with the sauce and garnish with fresh blueberries and mint leaves.

Salmon Fillets in a Vinaigrette

Dinner Date - Salmon
INGREDIENTS:

2 6oz salmon fillets

1oz olive oil

salt

pepper

1/2 cup pistachio nuts

1/2 cup dried cranberries

Vinaigrette

1/2 cup high pulp orange juice

1/4 cup olive oil

1 tbsp cilantro, chopped

1 tbsp lime juice

1 tsp honey

1 tsp cumin

1 tsp chipotle chilies in adobe sauce (found in the Mexican food section)

 

PREPARATION:

Brush salmon with olive oil and sprinkle with salt and pepper.

 

INSTRUCTIONS:

Preheat oven to 425°F.

Place the salmon fillets on a baking sheet.

Mix the pistachios and the dried cranberries in a small bowl. Divide the mixture evenly and spoon over top of the salmon fillets.

Cook salmon in the oven for 15 minutes.

Prepare the orange-chipotle vinaigrette while the salmon is cooking.

In a food processor combine orange juice, olive oil, cilantro, lime juice, honey, cumin and chipotle chilies in adobe sauce, then blend for approximately ten seconds.

Remove salmon from the oven and pour the orange-chipotle vinaigrette over it.

Serve with a side of rice.

Serves 2.

Wine Pairing: A pinot noir from Oregon adds sweetness to the diverse textures and flavours.

Filet Mignon with Goat Cheese Topping

Filet Mignon

 

INGREDIENTS:

2 5oz filets

1 tbsp olive oil

1 tsp granulated garlic

kosher salt

black peppercorn

Topping

1/2 cup goat cheese

2 tbsp breadcrumbs

2 tbsp French herbs

3 tbsp beer

 

PREPARATION:

Brush olive oil on the filets and sprinkle with garlic, salt and pepper.

 

INSTRUCTIONS:

Preheat oven to 350°F.

Mix goat cheese, breadcrumbs, herbs and beer in a large bowl and place aside.

In order to create a delicious crust, sear the filets in a non-stick pan o n high heat for 2 minutes on each side. Remove the pan from the stove and place the filets in an oven pan.

Divide the goat cheese topping evenly and top each filet with the mixture. Place the filets in the oven for 5 minutes.

Place filets under the broiler for 1 minute to create a crusty top.

Beer or Wine Pairing: Dark Beer or Napa Valley Cabernet.
Filet Mignon2