Its never to early to start planning a special Valentine's Day Meal for your sweetie. Chef Jack Acheson from The Round Bistro stopped by WBTV News Sunday Morning to show you how to whip up a meal that will impress your loved one.
For more information on The Round Bistro, click here.
3 cups bread crumbs
1/2 red onion, diced
4 stalks celery, diced
1/2 teaspoon dry mustard powder
1 tablespoon Old Bay Seafood seasoning
1 teaspoon kosher salt
1/2 teaspoon white pepper
1/2 Tablespoon Tabasco Sauce
1 Tablespoon Worcestershire sauce
2 Tablespoons mayonnaise
1 teaspoon AP flour
1 pound lump crab meat
1 lemon, juiced
- Combine all ingredients except crab and bread crumbs; mix well
-add crab and fold in carefully
-Begin adding 1 cup bread crumbs. Add remaining bread crumbs until correct dryness and density; cover and refrigerate
1 1/2 Tbsp Shallots, chopped
3/4 tsp Black peppercorns, cracked
3 oz Cider vinegar, or white vinegar
6oz egg yolks
24ounces unsalted butter, melted
1 Tbsp lemon juice
2 teaspoons salt
1/4 teaspoon white pepper
Combine the shallots, peppercorns and vinegar in a small pan and reduce over medium heat until nearly dry.
Add the water to the reduction and strain into a stainless steel bowel.
Whip the yolks together with the reduction and place over simmering water cook, whisk constantly until the edges are thickened and form ribbons when they fall from the whisk. Gradually add the butter in a thin stream whipping constantly until all the butter is added and the sauce is thickened.
Taste the sauce and add lemon juice, salt, pepper and cayenne as desired as needed. The sauce is ready to serve now. It may be held warm for up to two hours.
1 pound semi-sweet chocolate chips
2 pints fresh strawberries. Do not overheat. Once melted, remove from the heat and stir until smooth. Place on wax paper and cool.