In case you somehow lost track of time, Valentine’s Day is this Sunday. This means that if you haven’t yet made made detailed charts and graphs of how the day will go down, you’d better get on it.
For those of you who are cooking-inclined, or want to be cooking-inclined, but can’t decide which is more romantic between a rack of lamb or a bowl of cereal sprinkled with cinnamon, you’re in luck: We talked with nine chefs from around the U.S., who gave us some recommendations of where to start. Get out your shopping lists and work up a hunger, because their suggestions are nothing short of fantastic:
Damon Gordon, King’s Seafood
Kumamoto Oyster “Shooters” and Warm Bitter Chocolate Ganache with Pomegranate (recipe for both at the end of this article)
“What better way to start off your Valentine’s Day than with the ocean’s natural aphrodisiac? Then you can finish your meal with the decadence of chocolate, strawberries, and cognac.”
Jason Wishengrad, Culinary Director, The Stand
Fresh-Cut Pasta
“Nothing says ‘I love you’ more than hand-made, freshly-cut pasta. Simple, elegant, and delicious.”
Mike McElroy, The Durham House
New Orleans BBQ Shrimp
“My wife loves when I make New Orleans BBQ shrimp. It’s a classic dish that doesn’t need any introduction if you’ve ever had it before. I take head-on shrimp, Worcestershire, lemon, rosemary, garlic, black pepper, and butter (lots of butter!), and put it all together in a delightful, rich sauce. Once the dish is completed, I make sure to serve with lots of bread to soak up all the buttery goodness!”
Sam Marvin, F. Pigalle & Echo & Rig
Erotic Chicken
“Baby chicken completely boneless, but left in its entirety, stuffed with a wild mushroom aphrodisiac-laden stuffing, roasted and finished with a rose pedal sauce and edible roses… This is one of the most sensual and romantic dishes you can prepare for your partner.”
John Kunkel, Yardbird Southern Table & Bar, Swine Southern Table & Bar, and Spring Chicken
Spaghetti alla Carbonara
“A signature Valentine’s Day dish around my house is a very simple but delicious Spaghetti alla Carbonara. All you need is butter, onions, pancetta, eggs, dried pasta, parsley and parmigiano. Any good pasta dish needs a good wine, the best is Barbaresco, a wine made in Northwestern Italy. Trust me, the bacon and cheese are perfect compliments to this wine, and there is no way you can go wrong with this combination for a Valentine’s day dinner.”
Fabio Viviani, Bar Siena, Siena Tavern, Prime & Provisions, Café Firenze
Homemade Fresh Pasta
“I typically like to make fresh pasta (fettuccine or orecchiette) paired with a good bottle of wine and some exotic fruit for dessert. And chocolate. Definitely chocolate! However, Valentine’s Day is all about your significant other, so always remember to make something like they like—not what you like!”
Matt Varga, Gracie’s
Braised Short Ribs
“My wife Danielle absolutely loves braised beef short ribs, so I would probably make those with roasted garlic mashed potatoes and sautéed broccoli rabe. I would also put a nice salad together—something simple like arugula with toasted nuts and blue cheese. We love eating at home, and when we do get the chance, we like to keep it easy and straight forward. She also loves pork chops. At home, I cook them sous vide and serve them with molasses baked beans and braised red cabbage. The beans cook all day and fill the house with the most intoxicating smell of bacon and clove. Both of these dishes are perfect for that February chill and easy to put together. When cooking for my love, I like to think about the things she enjoys eating. That’s what cooking is all about for me, making people happy. It’s a very special thing to be able to cook for the ones you love and see the joy that comes from it.”
Collin Crannell, The Lobster
Chilled Shellfish for Two
“Six oysters, four Mexican white shrimp, half of a Dungeness crab, six black mussels, and half of a 1/2 lb. Maine lobster…My wife is Greek and was raised with an island feel of simplicity. To me, the shellfish platter represents romance and the beauty of the ocean.”
Vijay Sadhu, Cook Hall
Saffron Seafood Stew & Equatoriale Chocolate Soufflé
“I chose Saffron Seafood Stew because in many cultures certain seafood is considered an aphrodisiac. The saffron undertones give a fantastic orange/reddish color that is very seasonal, and of course red is the color of love. Our Pastry Chef, Andy Jacobs, has decided to go with the Equatoriale Chocolate Soufflé, because nothing says love and passion like a quintessential classic French dish such as the chocolate soufflé.”
TWO RECIPES from Chef Damon Gordon
Kumamoto Oyster “Shooters”
Ingredients:
- 4-6 each Kumamoto oysters
- 1 teaspoon Wasabi Tobiko
- 1 each finely sliced green onion on the bias
- 6oz sake (chilled)
- 1oz Ponzu
- 6 each quail egg yolks
- 6 shot glasses
Preparation:
- Place 1 each of the shucked Kumamoto oysters in the separate shot glasses.
- Place the green onion between the glasses and then pour 1oz of sake in each glass.
- Spoon in the tobiko between each glass and then the quail eggs.
- Top with a splash of ponzu and serve.
Warm Bitter Chocolate Ganache with Pomegranate
Ingredients:
- 12oz bitter chocolate
- 20oz heavy cream
- 2 tablespoons cognac
- 4 strawberries
- Half each pomegranate (seeds only)
- 1oz cocoa nibs
For the Ganache:
- Chop the chocolate finely and melt over double boiler. Do not overheat or the chocolate will “break.”
- Once melted remove from heat, boil the cream and add the cognac and then whisk the cream together with the chocolate.
- Allow to cool slightly, then pour evenly between 4 shallow bowls and refrigerate for 1 hour.
For the Garnish:
- Remove from refrigerator and then garnish the top of the ganache with strawberries that are cut in half and fanned around.
- Sprinkle with pomegranate seeds.
- Finish with the cocoa nibs and for extra decadence a spoonful of whipped cream.
