Bonefish Grill offers perfect pairings for Valentine’s Week
Bonefish Grill chef shows how to spice up Valentine’s Day with perfect pairings of small bites and cocktails we can create at home – for the ultimate romantic celebration. From Habanero vodka oyster shooters to small and savory lobster street tacos to croissant-like doughnuts with DIY gourmet sauce “injectors”, Bonefish Grill pairs each small plate with a cocktail that enhances the flavor of each dish. One of this year’s new and trendy cocktails is The Mule – fresh lime juice, vodka and Ginger Beer served in a copper mug.
The two items we are doing today are on our new In and On Bar Bites Menu.”
Oysters Rockefeller is a New Orleans original founded by Antoine Alciatore in 1899. The dish was named oysters Rockefeller after John D. Rockefeller, the richest American at the time, for the intense richness of the sauce.
Fresh raw oysters As needed depending upon your party size
Canola Oil 1 oz
Dijon Mustard 2 teaspoons
Cholula hot sauce 2 tablespoons (if desired at all)
Parmesan Cheese 1 cup
Shredded Mozzarella Cheese 1 & 1/3 cup
Creamed Spinach (see prep recipe) 2 full pounds
*Makes about 40-50 oysters.
1. Pre-heat your oven to 350 degrees.
2. Take your creamed spinach and combine with ingredients above in a mixing bowl.
3. Mix well.
4. Place approximately 1 oz of mixture on a freshly shucked oyster.
5. Line up oysters on a tray and place in over for 6-8 minutes or until topping is hot & bubbly.
6. Add some crispy bacon for great flavor and crunch.
Pair with an awesome IPA like Cigar City Jai Alai IPA or a Bloody Mary for late brunch afternoon!
Creamed Spinach – Prep Right Before You Serve Oysters Rockefeller
Fresh Spinach 2 full pounds
Unsalted butter 2 tablespoons
Minced Garlic 1 teaspoon
Freshly diced white onion ½ cup
Salt 1 teaspoon
Heavy Cream ½ cup
• Add a little nutmeg or cinnamon for a little fun flair in your base.
1. Bring your pot of salted water to a rolling boil.
2. Add fresh spinach and cook for approximately 2-3 minutes.
3. Drain in a fine mesh strainer and press out water from spinach as best possible.
4. Finely chop spinach and set aside.
5. Melt butter in a medium saute pan over medium-high heat.
6. Add your garlic and onions for about 2 minutes until they are soft and let off a beautiful aroma.
7. Add the spinach to the saute pan and stir until all the liquid is released.
8. Add cream, salt, pepper as desired and your extra special seasoning like nutmeg or cinnamon as desired.
9. Cook until your cream is reduced to desired consistency. Will take you 3-5 minutes approximately.
10. Remove from heat and get ready to stuff your oysters.
Lobster Street Tacos
Street tacos served in a crispy wonton shell with a fresh lobster salad and freshly chopped romaine.
Lobster Claw or Leg meat, pre-cooked and chilled 8 oz
Freshly Chopped celery 2 tablespoons
Freshly Chopped red onion 2 teaspoons
Cole Slaw Dressing 4 teaspoons
Dijon Mustard ½ teaspoon
Kosher Salt ½ teaspoon
Ground Pepper ½ teaspoon
Fresh Romaine Lettuce as desired
1. Choose your favorite crispy taco shell. We mold wonton shells to make tacos, but you can choose an off the shelf taco for home. A specialty foods store like Whole Foods will have fun versions of these for a little extra flair.
2. Take your pre-cooked lobster claws and dice up into bite-sized pieces.
3. Then take all your seasonings and ingredients and mix together with your favorite cole slaw dressing.
4. Now it’s time to build your taco.
5. Take your crispy shell and coat the bed of the taco with romaine. Add your fresh lobster salad to fill as desired.
6. You can top with fresh cilantro for an extra fresh flavor if desired.
7. Serve to guests with a fresh lemon wedge on the side so they can add if desired. The lemon will bring out the sweetness of the fresh lobster.
8. ENJOY WITH FRIENDS!
Serve with a light blonde ale for the beer lover, or a crisp champagne for a more elegant occasion. Veuve Clicquot Rose would be a beautiful bubbles pairing for this item.
Always good to make reservations and you can do them on line at www.bonefishgrill.com