Bottleworks Hotel’s chef prepares ‘Oysters on the Half with Spicy Strawberry Watermelon Mignonette,’ ‘Cocoa Espresso Dusted Filet Medallion with Asparagus Risotto’
We sliced through this steak like butter and loved every bit of it!
Chef Ricky Hatfield of the Bottleworks Hotel joined us today to share a couple of recipes you can try if you plan to cook for Valentine’s Day.
Valentine’s Day Charcuterie Board Foods
- Fig
- Pomegranate
- Artichokes
- Chili peppers
- Watermelon
- Chocolate
- Oysters
- Asparagus
- Strawberries
- Pistachio
- Saffron
James River Oysters on the Half with Spicy Strawberry Watermelon Mignonette
For the Mignonette:
- 1 cup Red wine vinegar
- 6 strawberries, diced
- 1 tbsp chili paste
- ½ cup watermelon, diced
- ½ shallot chopped
- 1 tsp Cracked Black Pepper Corn
- 1 tbsp Sea salt
Directions:
Combine all of the ingredients and place them in a jar.
Reserve in the refrigerator for 48 hours or up to 1 month.
12 Oysters Fresh
Crack oysters open and dash with a little mignonette
Cocoa Espresso Dusted Filet Medallion with Asparagus Risotto
For the Steak:
- Espresso Cocoa Dust
- ¼ cup Ground Espresso Beans
- 1 tbsp Cocoa Powder
- 1 Tsp Salt
- ½ Tsp Ground Black Pepper
- ¼ tsp Garlic Ground
- ¼ Tsp Onion Ground
For the Risotto:
Ingredients:
- 1 cup Arborio Rice
- 3 cup Chicken Stock
- ½ cup Heavy Cream
- ¼ Cup Grated Parmesan
- 1 cup Asparagus, tips
- Salt & Pepper to Taste
- 2 tbsp Butter
Directions:
Heat butter in a small saucepan to medium-high
In another small saucepan, heat stock to boiling
Add rice to the pan with butter and cook, constantly stirring.
DO NOT BROWN
Add Stock a ladle at a time, constantly stirring until it gets absorbed in the rice.
Keep adding until rice is al dente
Finish with Cream, cheese, asparagus and season with salt and pepper.
For information on dining at the Bottle Works Hotel visit, bottleworkshotel.com/dining.
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