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