Pre-heat oven to 425° F
In a small pan boil water and butter, add dry ingredients and cook on low heat until it has formed a ball. Transfer dough ball to a mixer bowl. Using a paddle attachment start mixing until some steam has been released, add 1 egg at a time and let mix until fully incorporated to batter. Once batter has formed it’s time to start piping!
Pipe elongated shapes on cookie sheets lined with parchment paper, make sure to leave space in between. Bake at 425* for 15-20 minutes, reduce heat to 375* and continue baking for 20-25 minutes. Do Not open oven door!
Once cooked and cool to the touch, dip in chocolate fondue until they’re gone!
Bring cream and light Karo Syrup to a boil. Melt chocolate thoroughly, add hot cream mixture using a whisk, add in small batches and mix slowly until all liquid is fully incorporated with the chocolate. Use a hand blender to fully mix the emulsion properly. Strain and serve warm.
Pat sea scallops dry with paper towels. Season with some lemon juice, salt, and pepper on one side.
Heat olive oil in a skillet over high heat. Place scallops in the skillet seasoned-side down. Cook until browned on the bottom, about 2 minutes. Season with remaining lemon juice, salt, and pepper; flip. Continue cooking until opaque, about 2 minutes more. Top with beurre blanc and serve!
Boil wine, vinegar, and shallot in a 2- to 3-quart heavy saucepan over moderate heat until liquid is syrupy and reduced to 2 to 3 tablespoons, about 5 minutes. Add cream, salt, and white pepper and boil 1 minute. Reduce heat to moderately low and add a few tablespoons butter, whisking constantly. Add remaining butter a few pieces at a time, whisking constantly and adding new pieces before previous ones have completely liquefied (the sauce should maintain consistency of hollandaise), lifting pan from heat occasionally to cool mixture.
Remove from heat, then season to taste with salt and pepper and pour sauce through a medium-mesh sieve into a sauceboat, pressing on and then discarding shallot. Serve immediately.
Place a rimmed baking sheet on the middle oven rack. Preheat to 450°. Toss potatoes, garlic, oil, salt, and pepper together in a large bowl. Spread on the hot baking sheet, roast, stirring halfway through, until tender and golden brown, about 20 minutes.
Sprinkle with rosemary, and serve immediately.
Seared Fillet of Beef
Preheat oven to 400°.
Remove beef from refrigerator and allow to sit at room temperature for 30-60 minutes.
Pat dry well with paper towels. Season all sides with salt and pepper. Season just before cooking, if the meat is seasoned to early the salt will dry out the steaks.
In an oven-safe pan, melt 1 tablespoon of butter over medium-high heat. When hot, sear both sides of the filets for 2-3 minutes—sear, flip, sear, and final flip before going to the oven.
Transfer to the preheated oven. Cook to your desired done temperature minus about 3- 5 degrees. For me, medium-rare 8-10 minutes to get an internal temp of about 135°F
Poached Lobster Tails
Fill a large pot with about a 1/2 gallon of water, add the salt and squeeze in the lemon juice; toss the halves in there too for extra flavor. Add the herbs and seafood seasoning. Bring to a boil over medium-high heat and simmer for 5 minutes to infuse the water with the aromatics. Using a pair of kitchen sears, cut into the lobster shell lengthwise.
Reduce heat to medium-low and add Lobster tails. Simmer, uncovered, for 10 minutes or until the lobster are bright red and an instant-read thermometer inserted into the
middle of the underside of a tail registers 140 degrees F. (Don’t worry if the water doesn’t come back to a boil.) Remove the lobsters with tongs and set aside until cool enough to handle. Serve with meat still in the shell . Dip into drawn butter, from the recipe below.
Melt the butter in the top of a double boiler over just-barely simmering water, 5 to 7 minutes. Set the melted butter aside to cool slightly, then skim the foam off the top and discard. Allow the butter to solidify overnight. Drain off any liquid that collects at the bottom. Melt the butter in a microwave-safe glass or ceramic bowl, and pour into individual bowls before serving.