Date Night With Marcus Part 2Date Night With Marcus Part 2
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Marcus whips up a special meal from the heads of Brussels sprouts to the tails of delicious chicken fried lobster.
Leafed Brussels Sprouts With Pickled Thai Chiles
2 pounds Brussels sprouts
1/2 cup duck fat
2 cloves garlic, minced
3-4 pickled Thai chiles (depending on heat level)
Salt and freshly ground pepper, to taste
4 teaspoons lemon zest
Remove the outer leaves from each Brussels sprout and discard any that are blemished. Continue to separate the leaves of the Brussels sprouts, using a small, sharp knife to cut away the core.
In a large saucepan over medium heat, pour the duck fat, add minced garlic, Thai chiles, salt and pepper. Toss Brussels sprouts in. Sauté for 2 minutes or until slightly browned. Remove from heat. Add lemon zest. Toss and serve.
Chicken Fried Lobster Tail
2 (8 ounces) lobster tails (cold water preferably)
Canola oil (enough for a pan or small fryer)
3 cups rice flour (may be substituted for all-purpose flour)
1/4 cup cornstarch
1 teaspoon salt
1 teaspoon pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon powdered ginger
3 cups buttermilk
1 teaspoon Tabasco
Heat the oil in a pan or fryer to 375°F.
Cut the lobster tails in half lengthwise, and remove from shell.
Add the dry breading to one container and the wet to another.
Dredge the lobster in the dry mix, then the wet, then back to the dry. There is no need to push down on the lobster, just turn it in the flour covering it well.
Place in the hot oil for about 3-4 minutes until golden brown.
1 pound sunchokes, peeled and thinly sliced
4 cups heavy cream
1/4 cup unsalted butter
Fine sea salt and freshly ground black pepper
In a medium saucepan over moderate heat, combine the sunchokes, cream and butter and bring to a boil.
Lower the heat to a simmer and continue simmering until the sunchokes are tender. Transfer the sunchokes, reserving the cooking liquid, to a blender or food processor, and process, adding the liquid as necessary, until completely smooth.
Hot Bourbon Honey
1 ounce bourbon
1/2 cup honey
1 teaspoon cayenne pepper
1 teaspoon chili flakes
In a small saucepan, heat the honey and bourbon.
Add the cayenne and chili flakes. Stir until the mixture is combined.
Remove from heat.
1 ounce gin
1 ounce Cocchi sweet vermouth
1 ounce Campari
Stir ingredients together.
Add a 2-inch ice cube.
Garnish with a burnt or plain orange peel.
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