February Monthly Inspirations 2023_Springfield, MA

MENU IDEATION

Appetizers/Shares

Mains for Two

Tuscan

Crispy

Raspberry Mint Vodka Martini

1 ½ ounces Strawberry Vodka

1 ½ ounces Chocolate Vodka

3 ounces Strawberry Puree 1 cup Ice (Crushed)

1 ½ ounces Milk (or half and Half)

Instructions:

1 cup Frozen Strawberries (or fresh)

1 tablespoon Water 1 tablespoon Sugar add Red Sugar Sprinkles add Chocolate Syrup

- Prepare martini glass by dipping the rim in chocolate syrup and then sugar sprinkles.

- Swirl chocolate syrup in circular patterns inside the martini glass.

- Add vodkas, strawberry puree, half and half, and ice to a cocktail shaker.

- Shake vigorously until combined and chilled.

- Pour into prepared cocktail glass and garnish with a chocolate covered strawberry.

To Make Strawberry Puree:

- Add strawberries, sugar and water to blender and blend until smooth.

Strawberry Vanilla Mocktail

½ cup raspberries, fresh or frozen

½ cup strawberries, fresh or frozen ¼ cup sparkling water

1 oz freshly squeezed lemon juice

1 oz simple syrup

Top with ginger beer

Fresh strawberries for garnish

Instructions:

- Combine raspberries, strawberries, lemon juice, and simple syrup in shaker.

Shake until cold.

- Pour into martini glass or glass of choice. Top with sparking water and ginger beer.

- Garnish with fresh or frozen strawberries. Try cutting the fruit in the shape of hearts!

SURF & TURF WITH BUTTER BOARD

Servings: 2 servings

#543260

4 each Baywinds White Shrimp 8-12 RPD/TON #421082

1 T Piancone EVOO #238620

4 oz MS Sally Crab Stuffing #584340

2 oz Natures Best Butter, melted #157189

TT Salt and Pepper

Butter Board: (Caesar Butter, Umami Butter, Bearnaise Butter)

1 lb Natures Best Whipped Butter #247012

2 each Roma Anchovy, mashed #363198

1 tsp Roma Parmesan Cheese #238641

1 tsp Ascend Lemon Juice #512564

Pinch Roma Black Pepper #628198

8 oz Peak Crimini Mushroom #272418

1 tsp Peak Chives, minced #855552

1 tsp Kikkoman Soy Sauce #948218

½ cup Piancone Red Cooking Wine #609633

1 each Shallot, minced and caramelized #994214

1 tsp Peak Tarragon, chopped #855514

1 each Peak Lemon, cut into wedges #259163

Asst Fresh Origins Micro Greens

Preparation Instructions:

1.

Pre-heat grill and oven to 375-degrees.

2. Prepare the flavored butters in advance.

3. For Caesar butter-whip butter with mashed anchovy, parmesan cheese, lemon juice, and black pepper until smooth, set aside.

4. For Umami butter-cut Crimini mushrooms into quarters, roast well with oil salt and pepper. Place in food processor, add soy sauces, butter, and pulse until smooth, add chives and pulse a few times to mix well.

5. For Bearnaise butter-add red wine to stainless steel pan, add shallot and bring to a simmer over medium heat, add tarragon and continue cooking until wine is nearly evaporated but still moist. Chill that mixture slightly and place in food processor with butter, pulse until mixed well.

6. Butterfly shrimp and fill each with crab stuffing, line up on baking pan, and top each with a little butter. Place in oven and cook for 10-15 minutes.

7. Season steaks with salt and pepper and drizzle with olive oil, place on grill and cook to desired doneness.

8. On large wooden cutting board, arrange the steak and shrimp, add any desired sides.

9. For the flavored butters, simply schmear them onto the board near the beef and shrimp, taking care to keep each flavor separate.

10. Garnish each schmear according to flavor profile: Parmesan and pepper on the Caesar, tarragon on the bearnaise, and add some micro greens to each.

Chef’s Notes: If serving on plates, make sure that the butter board is prepared separately on a small wood cutting board and served along with the plates.

Description: Grilled Filet Cut Choice Strip Steak paired with Crab Stuffed Baywinds White Shrimp accompanied by a pallet of flavored butter to enhance both the beef and the shellfish.