So… its the day after Valentine’s Day. Let’s do something really special for this romantic breakfast; how about Pommes Dauphine Capped with Caviar served with a side of bacon or sausage. Add a bowl of refreshing pink grapefruit sections and an extra dash of seduction and love. After all, it is the morning after Valentine’s Day – so it only seems fitting right? And what better way to start the day then with breakfast served in bed accompanied by a classic, spicy, savory cocktail – The Bloody Mary. I will never forget the BEST Bloody Mary I ever had at Miss Shirley’s Cafe in Baltimore, topped with chunks of luscious crab. Seductive? I’ll say. Bloody Mary’s are great choices for brunch, a seafood-themed cocktail party or any special occasion. OK then, let’s get started with your Seduction Meal:
2 parts GREY GOOSE® Original
4 parts Premium Organic Tomato Juice
1 part Fresh Lemon Juice
1/4 part Worcestershire Sauce
1/4 part Dashe of Hot Sauce (pref Tabasco®)
Pinch of Fleur De Sel
Pinch of Black Pepper
For Garnish: Celery, Ground Black Pepper and Fresh Aromatic Herbs. Of course you can also add a Jumbo Shrimp or two or Crab as they do at Miss Shirley’s in Baltimore for that extra special touch.
Build ingredients in a Shaker or Boston glass.
Top with cubed ice.
Roll the cocktail by pouring it back and fourth between the shaker or Boston glass and tin.
Strain into a highball glass and garnish with fresh cut celery, ground pepper, and sprigs of aromatic herbs.
NOTE: You can make the potatoes the and egg mixture the day before so all you have to do in the morning is heat up the potatoes and serve. Trust me, you will win points for this one!
- 2 russet potatoes
- 2 tablespoons unsalted butter
- 1/2 teaspoon salt
- 1/3 cup all-purpose flour
- 2 large eggs
- vegetable oil for deep-frying the potatoes
- Bake the potatoes in a preheated 425°F. oven for 50 minutes to 1 hour, or until they are soft, halve them lengthwise, and scoop the potato out of the shells with a spoon, Force the potato mixture through a ricer or a food mill into a large bowl.
- In a saucepan combine the water, butter, and salt, bring to a boil, and stir in the flour all at once.
- Reduce the heat to low and beat the mixture vigorously with a wooden spoon for 3 minutes, or until the paste pulls away from the side of the pan and forms a ball.
- Remove the pan from the heat, add the eggs, 1 at a time, beating after each addition, and beat the mixture until it is smooth and shiny.
- Add the potatoes and beat the mixture until it is combined well.
- Place the mixture in a baking pan and chill 1 hour.
- Once chilled, cut out 1-2 inch rounds with a cookie cutter.
- In a deep fryer or large kettle heat 2 inches of the oil until it registers Fry the croquettes, turning them with a slotted spoon, for 3 minutes, or until they are crisp, golden, and cooked through, transfer them as they are fried to paper towels to drain, and sprinkle them with the salt.
- 5 eggs, hard-boiled
- 1 tsp parsley, chopped
- 1 tsp chives, chopped
- 1/2 tsp lemon zest
- 1/5 cup crème fraiche
- 2 oz paddlefish caviar
- Salt and fresh ground black pepper to taste
- Push eggs through a mesh strainer.
- Add remaining ingredients and top potatoes with a spoonful of egg mixture and a teaspoon of caviar.