Galentine's Day Feast

Serves 1
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Directions

  1. 1Combine 1 pound of chicken breast, 1 pound of chicken thighs, a piece of buttermilk-soaked bread, seasonings, and an egg.
  2. 2Form the mixture into nuggets and freeze for about an hour.
  3. 3While nuggets are freezing, prepare the wet batter using a fizzy liquid for a crispy exterior.
  4. 4Dredge frozen nuggets in flour, then in the wet batter, and fry in 350-degree oil for 6-7 minutes until golden and crispy.
  5. 5Peel and cut 5 potatoes in half.
  6. 6Boil potatoes in heavily salted water for 5 minutes to slightly cook them.
  7. 7Remove potatoes, let them cool, and then shred them.
  8. 8Mix shredded potatoes with an egg and seasonings, then form into hash browns.
  9. 9Freeze the formed hash browns.
  10. 10Top the cooked hash browns with crème fraîche and caviar.
  11. 11Caramelize 5 onions in a pan with olive oil, butter, and salt for about an hour, deglazing with balsamic as needed.
  12. 12Cook lobsters (ensure they are alive before cooking and humane killing) and then pour pasta into the same pot to absorb lobster flavor.
  13. 13Make a roux for the cheese sauce.
  14. 14Add half of the seasonings, a can of evaporated milk, and two cups of heavy cream to the roux.
  15. 15Stir in one tablespoon of Dijon mustard and the remaining seasonings.
  16. 16Once the sauce thickens, add cheese blend one handful at a time, allowing it to melt fully.
  17. 17Add 3/4 of the caramelized onions, lobster meat, and pasta to the cheese sauce.
  18. 18Serve the mac and cheese, optionally topping each plate with a perfectly cracked lobster claw.
  19. 19Dry brine a 3-pound Tomahawk steak for 24 hours in the fridge.
  20. 20Season the steak heavily with Montreal steak and pepper seasoning.
  21. 21Cook the steak in the oven at 200 degrees for a couple of hours until it reaches an internal temperature of 125 degrees.
  22. 22Sear the steak until beautiful.
  23. 23Serve the Tomahawk steak with a peppercorn sauce and chimichurri.

Ingredients

  • 1 pound chicken breast
  • 1 pound chicken thighs
  • 1 piece buttermilk soaked bread
  • seasonings
  • 1 egg
  • flour
  • fizzy liquid
  • oil
  • 5 potatoes
  • salt
  • crème fraîche
  • caviar
  • 5 onions
  • olive oil
  • butter
  • balsamic
  • lobsters
  • pasta
  • seasonings
  • 1 can evaporated milk
  • 2 cups heavy cream
  • 1 tablespoon Dijon mustard
  • cheese blend
  • 0.75 caramelized onion
  • lobster meat
  • 3 pound Tomahawk steak
  • Montreal steak and pepper seasoning
  • peppercorn sauce
  • chimichurri

Equipment

freezerpanpotoven

Tips

  • For crispy, airy chicken nuggets, use a fizzy liquid in the wet batter.
  • Dredge chicken nuggets in flour before wet batter and frying.
  • For hash browns, try to form them into heart shapes for a fun touch, or simplify if stressed.
  • Deglaze onions with balsamic as needed during caramelization.
  • Cook pasta in the same pot as the lobster for added flavor.
  • Add cheese to the sauce one handful at a time, letting it melt fully.
  • Dry brine Tomahawk steak for 24 hours in the fridge.