In this dish we took a caesar salad and we wanted a warm dressing so we used a hollandaise. Instead of croutons we used Fried Green Tomatoes. Poached the Shrimp in butter with a little garlic. Grated the Reggiano Parmesan on top. Different, yet simple. At the same time a bit intriguing & not intimidating.
Grabbed this from an old Valentine’s day menu here at Green Pastures back in the
day when I was going through an old photo album.
Here is a classic flambe you can do at home for Valentine’s Day
3 Tablespoons butter
2 Tablespoons brown sugar
1/2 jigger of orange juice
dash of cinnamon
1/4 jigger of strawberry brandy or strawberry liqueur
1/4 jigger Drambuie
6 fresh strawberries, trimmed and halved
4 oz. vanilla ice cream rolled in 1 crepe, keep in freezer until serving time.
In a flambe pan
Make a caramel saue with butter, sugar, orange juice and cinnamon. Add the strawberry brandy and flambe it with Drambuie. Pour the saue on top of the ice cream filled crepe and garnish with a strawberry flower and serve
Yields 1 serving
This is recipe was brought to Green Pastures many years ago by the Maitre’d Mitchel Mays from time he was in the Navy. There was a story of the freezer breaking down on the ship while in port and they salvaged the ice cream this way.
Usually served as a dessert but often consumed as an aperitif
1 gallon coffee ice cream
2 gallons vanilla ice cream
2 cups brandy
2 cups coffee liquor
2 cups rum
1.5 cups chocolate liquor
2 cups hot fudge
Mix the above ingredients until the ice cream has melted. Store in airtight container in the refrigerator.
Scoop small scoops of vanilla and coffee ice into a glass. Pour sauce over the small scoops
Avocado and Texas Goat Cheese Salad
1 California Hass Avocado Diced
1 Heirloom Roma Tomato, seeded Diced
Dash Truffle Oil
2oz Texas Goat Cheese
XV Olive Oil
In a bowl fold together avocado, tomato, truffle oil, and salt and pepper. Break up goat cheese and fold into mixture.
Using mold form shape on plate.
Top with mesculn greens
dressed with hibiscus, xv olive oil and salt and pepper.
Drizzle plate with hibiscus and XV oilve oil