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.
From topping salmon to being drizzled on french toast, the Maple Miso Syrup is the perfect flavor to make just about any dish taste even better!
Chef Ricky Hatfield of the Bottleworks Hotel joined us today with a couple of delicious recipes you can only find at the Bottle Works Hotel.
Five Spice Milk Bread French Toast with Citrus Maple Miso Syrup
For the Toast:
- 4 slices Milk Bread
- 2 tbsp butter
For the Batter:
- 1 cup Half & Half Cream
- 2 each eggs
- ¼ cup sugar
- 1 tbsp Five Spice Powder
Directions:
- Whisk all ingredients together to combine.
- Reserve for toast.
For the Syrup:
2 cup Maple Syrup
2 tbsp White Miso Paste
2 tbsp Yuzu Marmalade
½ cup orange juice
2 tbsp butter
Directions:
1. In a Small sauce Pot Combine all ingredients except butter on medium-low heat.
2. Whisk to combine ingredients and bring to a low boil.
3. Whisk in Butter and serve.
Seared Ora King Salmon with Roasted Broccolini, Wild Rice, Citrus Maple Glaze and Cashew Crumble
For the Salmon:
Ingredients:
- 2 each Salmon filet, 7 oz portions
- ¼ cup Citrus Maple Miso Syrup
- 1 bunch Broccoini, Blanched
- 2 oz. Cashews, crushed and Seasoned with chili powder
- To taste Salt And Pepper
- 1 oz Blended Sauté oil
For the Rice:
Ingredients:
- 1 cup Wild & Long Grain Rice Blend
- 2 cup Vegetable Stock
- 1 oz Sesame Oil
- To taste Salt & Pepper
Directions:
- Bring Stock, dash of salt and Pepper, oil to boil in small sauce pot
- Cover And Cook for 18-20 min
- Season and Reserve.
- Pre heat oven to 350 degrees.
- Heat Sautee oil in pan and place salmon, bone side down cooking 3-4 min on each side. Cover Salmon with half of syrup. Combine Broccolini in pan and season with salt and pepper. Place in oven and Cook for 7 min.
- Place Rice on dish, topping with broccolini and salmon.
- Drizzle extra syrup on top and around plate and top with cashew crumble.
For more information visit, bottleworkshotel.com.
The spice in this chili was actually so hot Randy had to get out of the kitchen, literally!
Chef Ricky Hatfield, Bottleworks Hotel’s head chef, joined us today with a couple of Thanksgiving leftover recipe ideas including Turkey Chili Verde with Hominy and Seared Swordfish with Cranberry Sage Butter, Chipotle Sweet Potato Puree, Roasted Brussel Sprouts with Pomegranate and Goat Cheese Crumbles
Turkey Chili Verde with Hominy
Taking riffs off of the classic Mexican dish Pozole and combining leftover turkey
For the Chili Verde
1.5 pound Shredded Turkey (preferably dark meat)
1 28 oz can whole tomatillos
2 4 oz can diced green chilis
1 15 oz can cannellini beans
1 12 oz can white hominy
1 ea Large white onion
1 12 oz can Mexican lager
3 quarts turkey stock (from reserved turkey bones) or chicken stock
1 bunch cilantro
1 tbsp coriander ground
2 tbsp garlic, chopped
1 tbsp cumin ground
As needed canola oil
Directions:
- Heat 2 gallon pot on medium high heat.
- Add onion and cook until translucent
- Combine coriander, cumin, garlic and chilis.
- Deglaze Pan with beer, and reduce by half
- Add tomatillos and reduce heat to low. Cook for 20 min stirring to break up tomatillos.
- Combine hominy, beans and turkey. Simmer for 15 min.
- Serve with Fresh cilantro on top
Fine Dining Leftovers – Seared Swordfish with Cranberry Sage Butter, Chipotle Sweet Potato Puree, Roasted Brussel Sprouts with Pomegranate and Goat Cheese Crumbles
For the Fish:
4 5oz portions swordfish
2 tbsp Salt
½ tsp white pepper
2 oz oil
For the Butter:
1 cup Cranberry Sauce leftovers
1 pound butter softened
– whip butter with cranberry until combined and reserve not refrigerated.
For the Sweet Potato Puree:
1 quart Sweet potatoes (warm)
1 ea chipotle en adobo pepper
½ stick butter
¾ cup milk
¼ cup brown sugar
½ tsp salt
Warm sweet potato and combine all ingredients in food processor until blended smooth
For the Brussels:
1 pound brussels sprouts (shredded)
¼ cup pomegranate seeds
¼ cup goat cheese crumbles
Assembly:
- Preheat oven to 400 degrees.
- Season and Sear fish in pan with small amount of oil. Once seared on all sides remove from pan.
- Combine Brussels sprouts in pan and tuck fish in the middle
- Place pan in oven for 12 min.
- While fish is cooking warm sweet potato mixture.
- Plating:
- Place ¼ of Puree on Plate, ¼ of brussels, portion of fish
- Top fish with cranberry butter
- Garnish with goat cheese crumbles and pomegranate seeds
For more information visit, bottleworkshotel.com.