February 2008 - The Parklander Magazine

RECIPESWHAT’S COOKIN’ HONEY? A Special Menu forValentine’s DayBy Tim HeitzAhh Valentine’s Day, that special day of the year to tell your sweetie just how you feel. For those of you whoare lucky enough to have someone special, hold on tight to them and show them how much you care.To a couple that is engaged, Valentine’s Day is the one night of the year where nothing else matters; nowedding plans, no honeymoon thinking, no guest lists, nothing but the two of you. Celebrate the day andembrace the time that you have to spend together. Everything else can wait while you share each other’scompany. Go out and hit the town, take a mini vacation to the beach and have a picnic, or have a nicecandlelight dinner for two. Whatever you choose to do, feel blessed to have a partner to share the day with!In honor of the day, I have included a very special menu that everyone can prepare at home (perfect todo together!), from my new cookbook “Making ‘Love’ In The Kitchen”. I served my wife of five years myspecial chocolate mousse when we first met and she still claims it’s the best she’s ever tasted. So, sharea glass of wine, stay in and enjoy some special time together as you prepare this wonderful meal:ABSOLUTELY FABULOUS LOBSTER MARTINIGazpacho soup with cucumbers, tomatoes, onions and Jalapeno peppers over shredded lettuce topped with lobster meat.1-1/3 lb Lobster Tail and Claw Meat - steamed1-1/2 oz Vodka - your favorite type2 oz Gazpacho1 oz Lettuce - shreddedGarnish CilantroMartini GlassMake gazpacho ahead of time and add the vodka to half of it. Let it sit inthe refrigerator for 45 minutes before serving. Finely shred lettuce andplace on the bottom of the glass. Ladle the gazpacho over the lettuce withextra chunks of vegetables on top. Stand one claw up through thevegetables and fan half of the tail meat around it. Garnish with a cilantroleaf and enjoy.GAZPACHO1 cup each Red, Yellow, and Green bell peppers- diced1 cup Tomatoes - diced 1 cup Cucumbers - diced1 cup Red Onion - diced 1 oz Jalapeno Peppers - sliced1⁄2 cup Cilantro - chopped 1⁄4 cup Red Wine Vinegar3 cloves Garlic - chopped 22 oz Tomato Juice1⁄2 tsp Salt 1⁄2 tsp Black Pepper1 tsp Tabasco Sauce 3 oz Sour Cream1 tbsp Lemon Juice 1⁄2 tsp Salt1⁄2 tsp White PepperIn a mixing bowl add the diced tomatoes, cucumbers, and onion together,reserve one-third of the mixture, and add the rest to a food processor.Combine in the processor with the jalapeno and bell peppers, half of thecilantro, red wine vinegar, garlic, tomato juice, half of the salt, all of theblack pepper, and the Tabasco sauce and puree until smooth. Refrigeratefor 1-2 hours before serving to let all of the flavors release. Combine in amixing bowl the sour cream, lemon juice, the other half of the salt, andthe white pepper.To serve, ladle the soup into the bowl, drizzle the sour cream mixturearound it, and make a small pile with the vegetable mixture in the center.Garnish with a cilantro sprig.Yield; 6 cups.78 FEBRUARY 2008INSALATA CAPRESE TOWERFresh mozzarella cheese, vine-ripetomatoes, and fresh basil.3 slices Large Red Tomato - sliced3 slices Large Yellow Tomato - sliced1⁄2 cup Tomato Oil6 slices Fresh Water Mozzarella6 leaves Basil3 pieces Hearts of Palm - cut in half8 slices Black Olives - sliced1 small Red Onion - dicedBalsamic VinaigretteSlice tomatoes into 1⁄4 inch slices and brushwith tomato oil. Add one slice of cheese toeach piece topped with a basil leaf. Stacktogether alternating the red and yellow slicesand place in the center of the plate. Standthree pieces of the hearts of palm againstthe tower. In each corner of the plate addtwo slices of the black olives and sprinklethe red onions around the salad. Drizzle with balsamic vinaigrette dressing.Yield: One salad