Chef Dave
Chef Dave has made this great three course video series to inspire your appetite.
Appetizer:
Main Course:
Dessert:
COVID Cooking Series
Chef Dave
Molten Chocolate Lava Cake
Equipment
- Double Boiler
- Whisk
- Ramekins
- Oven
Ingredients
- 1 stick Unsalted Butter + 2 Tablespoons
- 2 oz Bittersweet Chocolate
- 2 oz Semisweet Chocolate
- 1 Cup Powder Sugar + 2 Tablespoons
- 2 whole Eggs
- 3 Egg Yolks
- 1 tps Meyers Dark Rum
- 1/2 Cup Flour All Purpose
- 1/2 Cup Heavy Whipping Cream
Instructions
- With the 2 tablespoons of butter, coat the inside of 4 custard ramakins and place on a baking sheet. Preheat oven to 425 degrees.
- In a double boiler melt the remaining stick of butter, bittersweet and semisweet chocolate until all ingredients are liquid, whisk to incorporate all ingredients.
- Add the sugar and stir until blended.
- Off the heat add the whole eggs and the egg yolks with the rum (if you would prefer vanilla you could use that, but this is a big night and the big finish).
- Stir in the flour and portion into the buttered ramakins.
- Whisk together the ½ cup whipping cream and 2 tablespoons of powdered sugar, you could add a little of that rum here as well. Whisk until it forms stiff peaks
- Place sheet pan in oven with the ramekins and bake until sides are firm and the center is soft, about 12 to 15 minutes. Take out and let rest for 1 minute. Invert into plate and garnish with the whipped cream.
Notes
You have made it to dessert and astounded your guest all along the way, no time to ease off now. Finish hard with this decadent hot chocolate cake. It will make your kitchen smell divine and get things moving in the right direction, chocolate is an aphrodisiac and molten chocolate is an aphrodisiac on crack.
Steak Au Poivre
Steak Au Poivre
Bust out your best French accent for this classic dish that will help deliver a classic evening.
Equipment
- Sauce Pan
Ingredients
- 8 oz Beef Tenderloin Cut into two 4 oz portions
- 1/2 tsp Black Pepper Corns Cracked
- 1 tsp Kosher Salt
- 1 tsp Canola Oil
- 1 1/2 Tbs Unsalted Butter
- 1 Shallot Chopped
- 1 sprig Thyme Fresh
- 1 Tbs Dijon Mustard
- 2 Tbs Cognac or Brandy
- 2 Tbs Heavy Cream
Instructions
- Season the filet with the kosher salt and fresh ground pepper on both sides. In a skillet , or your cast iron pan, melt 1 tablespoon of the unsalted butter into the canola oil. When the butter stops foaming sear the steaks on both sides for about 2 minutes per side, this should leave you with a nice medium rare filet. Transfer the steaks to the plate you are serving them on and getting moving making the sauce. This will give the steaks time to rest before you cut into them.
- To the pan add your crushed pepper corns, shallots and thyme – sauté until the shallots are translucent. Add the Dijon mustard and the cognac or brandy, get ready for the show. If you are cooking on a gas range, remove the pan from the heat and add the cognac, place back on the burner and the liquor should ignite. If cooking on electric use a lighter to flame the liquor, not required but you are putting on a show.
- Add the cream and reduce by about half, this should go pretty quickly.
- Leave it to the French for this term, now mount the sauce with the remaining ½ tablespoon of butter, swirl in and top the steaks. Serve right away.
Notes
Bust out your best French accent for this classic dish that will help deliver a classic evening. The tender filet pairs well with the sharpness of the Dijon mustard and pepper corns while the cream smooths everything out. Even better you get to light this on fire. This is a fairly recipe easy recipe that comes together quickly but you might want to test ‘fire’ it before you add an audience and are surprised by the ball of flames. Have everything ready to go and present the recipe right from the pan to the plate. I like the addition of fresh thyme, it adds a nice herbaceous pop and what good night couldn’t use a bit more thyme.
Spanish Chorizo & Shrimp
Shrimp & Spanish Chorizo with Crusty Baguette
Equipment
- Small Cast Iron Skillet
Ingredients
- 1/2 Tbs Olive Oil Good quality
- 3 Tbs Olive Oil Good quality
- 4 oz. Spanish Chorizo Cut into 1/4 inch slices
- 1/2 Cup Onion Thinly sliced. White Spanish are preferred
- 1/3 Tbs Garlic Chopped. A full tablespoon if you like!
- 2 Tbs Sherry You can sub a slightly sweet white wine
- 1/2 tsp Black Pepper Freshly ground. Break out that grinder and look like a pro!
- 1/2 Pound Raw Shrimp Peeled and deveined raw shrimp, Shrimp are sold by count – 16/20 is how many you will get per pound. This is a big night, go for the U -10’s, size matters.
- 1 1/2 Tbs Lemon Juice
- 1 Tbs Parsley Fresh
Instructions
- This is your chance to use that new cast iron pan, heat ½ tablespoon of olive oil until it starts to shimmer. No need to cook on the highest setting, take some time and do it right. Add the chorizo and cook until it gives up some flavor and starts to brown around the edge, about 7 or 8 minutes. The chorizo is going to add great color and aroma to the pan.
- Add the sliced onion and sauté, stirring occasionally you just want them to start to caramelize slightly, about 4 to 6 minutes.
- Add the garlic, move a little quicker at this point, you don’t want the garlic to burn
- Add the shrimp and paprika, give it a couple minutes and hit it with the sherry, that will create some steam and slow things down a bit. The shrimp should take about 4 to 6 minutes. Add the remaining olive oil and lemon juice, season with the salt and pepper if necessary. Toss in the chopped parsley and serve
- The bread is the best vehicle to get maximum flavor out of the pan.
Notes
This is a great light dish, perfect for all occasions and time of year. It should be well seasoned, even a bit spicy if you like, but with depth of flavor and balance. The sweet shrimp go well with the Spanish chorizo, different from the Mexican fresh chorizo Spanish chorizo is cured and has a ton of character paired with other ingredients. Don’t over cook the delicate shrimp, they should turn slightly pink, gain some firmness but still remain opaque in the center. Serve in the pan you prepared it in and use the baguette to soak up all the flavor left behind.
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