Friday, February 5, 2010

Club 21 Offers a Valentine Menu!

I tweeted about our anticipation of the date night at the 21 Club. As a result, I got an email sending us good wishes for a fabulous dinner, and a request that I post a rather delicious sounding recipe from Executive Chef John Greeley at 21. It does sound romantic and delicious - light enough to ensure the night will not end after dinner

These are Valentine's Day Spicy Grilled Shrimp for Two, with shaved asparagus, and pea tendril salad with satsuma tangerine vinaigrette.
Ingredients for Two

8 fresh jumbo gulf shrimp, peeled and de-veined

1 Tbsp. grapeseed oil

Salt to taste

1 tsp. bay seasonings (make your own or use a popular brand)

1 pinch cayenne pepper

8 pc. fresh jumbo green asparagus

2 cups pea greens, torn into salad-like pieces (if you can’t find pea greens, use pea shoots or Tatsoi)

2 Satsuma tangerine, peel and segment

1 oz. Satsuma Tangerine Vinaigrette* (See Recipe)


1.Moisten shrimp with grapeseed oil, season with salt, bay seasoning and cayenne pepper.
2.Pre-heat grill on high.
3.Wash asparagus and pat dry, then peel.
4.With the same peeler, shave asparagus in long strips, almost paper-thin.
5.Grill shrimp until done, turning occasionally for about 5-8 minutes.
6.In a non-reactive bowl, mix pea greens, tangerine segments and shaved asparagus with vinaigrette.
7.Season with salt and place on plate gently, so you do not break the greens.
8.Interlock shrimp together (it’s Valentine’s Day!) and drizzle with more dressing.

Serve immediately.

Ingredients for Satsuma Tangerine Vinaigrette

1 cup Satsuma Tangerine juice (reduced to ¼ cup, chilled, no seeds)

2 Tbsp. honey

1 Tbsp. ginger (micro-planed)

1 Tbsp. fresh chopped tarragon

1 Tbsp. red onion (micro planed)

⅓ cup extra virgin olive oil

⅓ cup grapeseed oil


1.In non-reactive bowl, mix tangerine reduction with honey, ginger, tarragon and red onion.

2.With a whisk, incorporate oils in a steady even steam to emulsify (or just shake everything together in a container).

3.Keep chilled and serve that day (or herbs will turn brown).

When I mentioned that my husband only hates clams more than shrimp, my contact also sent over this delicious sounding Valentine's Day dessert!

Hazelnut Dacquoise Torte with Velvet Ganache and Caramelized Baby Bananas

Yields One 8” Cake

Ingredients for Hazelnut Dacquoise

2 egg whites

⅓ cup sugar

1 cup hazelnut flour


1. In the bowl of a stand mixer fitted with the whip attachment, beat egg whites and sugar until stiff peaks form.

2. Fold in hazelnut flour and pipe in 8” circles onto parchment lined sheet tray.
3. Bake in oven at 250 degrees Fahrenheit, until dry and slightly golden (approximately 45 minutes to 1 hour).

Ingredients for Velvet Ganache

1 pound high quality dark chocolate

¼ pound butter

1 Tbsp. sugar

2 cups heavy cream

3 Tbsp. corn syrup

1.Finely chop chocolate and cut butter into small pieces. Place in bowl and set aside.
2.Bring sugar, cream and corn syrup to a boil and pour over chocolate and butter.
3.Whisk together until silken and slightly elastic.
4.Place in refrigerator for one hour to chill.

Ingredients for Caramelized Baby Bananas

8 baby bananas, split lengthwise
½ cup sugar

1.Lay banana halves cut side up on sheet tray.
2.Sprinkle sugar liberally over cut side of bananas.
3.Place under broiler or caramelize using a blow torch until golden brown.

To Asssemble Torte

1.Whip Ganache in bowl of stand mixer until creamy and homogenous.
2.Pipe or spread over Dacquoise layers to form a cake.
3.Decorate top with banana halves or serve on the side with each piece of cake.