From appetizer to dessert, Marcus is putting together a meal sure to impress that special someone.
Grilled Whole Stem Artichoke Hearts With Pancetta, Poached Egg and Shaved Manchego Cheese
Salt & pepper
1/2 pounds pancetta or 6 bacon slices, diced
1-2 teaspoons whole grain mustard
1 manchego cheese wheel
Boil a large pot of water with a steaming basket inside.
Steam artichokes for around 35 minutes, or until tender (but not falling apart).
Remove the hard outer layers of artichoke until you get to the heart.
With a brush, coat exposed area of artichokes with olive oil. Sprinkle with salt and pepper.
Place artichokes onto the grill over medium heat. Cook for about 2 minutes on each side, or until you have nice grill marks.
Cook pancetta in a skillet over medium-high heat until golden brown.
Stir in 1-2 teaspoons of mustard. Remove from heat.
Make sure your eggs are really fresh. Add a small dash of vinegar to a pan of steadily simmering water.
Crack eggs individually into a ramekin or cup.
Create a gentle whirlpool in water to help the egg white wrap around the yolk.
Slowly tip the egg into the water, white first. Leave to cook for three minutes.
Remove with a slotted spoon, cutting off any wispy edges with spoon. Drain on kitchen paper.
Place the artichoke on a plate with the pancetta and the poached egg.
Sprinkle freshly grated manchego cheese on top.
Grilled Truffled Lamb Loin Chop w/ Rosemary Crust
2 lamb loin chops
2 picked rosemary leaves
Red chili flakes (to taste)
2 teaspoons salt
1 teaspoon freshly ground black pepper
4 tablespoons butter
White truffle oil
3-4 cloves garlic, crushed
1 blue cheese wheel, crumbled
Marinate lamb chops:
In a spice grinder or food processor, add the rosemary, red chili flakes, salt and pepper. Pulse until almost a fine powder.
Using your fingers, coat the chops all over with the herbs, pressing gently with your fingers to help the herbs adhere. You can grill the chops right away or cover them tightly with plastic wrap and refrigerate for up to 4 hours.
Sear the lamb chops:
When you're ready to cook the chops, prepare a grill or sauté pan so it's medium hot.
Drizzle olive oil into pan. Add crushed garlic and butter and begin to brown. Add white truffle oil.
Use tongs to carefully set the chops on the pan. Base the lamb in the butter, garlic and truffle oil and cook until the herbs are deep brown but not charred, and the meat is medium rare, 3 to 5 minutes per side.
Transfer to a warm platter and let rest in a warm place for 5 minutes.
If you would like your chops more cooked, you can put them in a 400°F oven for 3-5 minutes.
Once meat is rested, crumble blue cheese on top and put back in oven on broil for 1-2 minutes until cheese is slightly browned.
Chocolate Freak Nasty
1/2 ounces salted dark chocolate
1/2 ounces Bakers chocolate
2 1/2 ounces heavy cream
2 tablespoons good quality hot chocolate
2 1/2 ounces almond milk
1/2 ounces coconut water
1/2 cup mini marshmallows
1 1/4 ounces Oyo Bourbon Whiskey Michelone Reserve
Add the chocolate and heavy cream to a medium saucepan over low heat.
Once it's melted, add all remaining ingredients except the bourbon.
Raise the heat to medium-high and cook, whisking constantly, until the mixture is smooth and beginning to bubble, 2 to 3 minutes.
Remove from the heat, stir in the bourbon and pour into a mug.
Toast marshmallows and add them to the top.
Finish with a chocolate drizzle and more salted chocolate crumbles.