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With a full quarter of Americans set to dine out for Valentine’s Day (Source: National Restaurant Association), the resurgence of Surf & Turf as an old-new favorite is welcome news to romantic couples to make a perfect match for their Valentine’s dinner out.
First introduced in the 1960s as a way for the Maine lobster industry to market lobster tails, Surf and Turf is being rediscovered as a way to double the pleasure for diverse palates and for Valentine’s Day and offer couples a flavorful match that’s twice as special.
In honor of Valentine’s Day, Bonefish Grill is offering a special to love – Filet and Lobster Stuffed Shrimp for $26 Thursday, February 11 through Sunday, February 14. Enjoy a 6 oz., filet mignon with mashed potatoes, blistered tomatoes and marsala sauce, served with three lobster stuffed shrimp on a bed of creamed spinach. Add chocolate crème brulee as a sweet ending (recipe below), and you have a romantic meal with textures and tastes that put romance on the table.
When we last went to Bonefish Grill, we loved their chocolate crème brûlée. It was easily a highlight of my meal and a dish that I have gone on to order since.
The combination of the decadent chocolate custard and house-made whipped cream were the perfect ending to your dinner and a romantic choice for Valentine’s Day.
Thanks to my relationship with Bonefish Grill, they are allowing me to share their delicious recipe with you. I guarantee this will be a favorite and one you will want to make over and over again.
- 4 ounces Bittersweet Chocolate (non-sweetened), chopped
- 1 ¾ Cups Heavy Cream
- ½ Cup Sugar
- 6 each Egg Yolks (large)
- 1 each Whole Large Egg
- 1 ¾ Cup Milk
- 1 teaspoon Freshly Grated Orange Zest
- 2 Tablespoons Grand Marnier
- ¼ Cup Raw Sugar or Brown Sugar (firmly packed)
- Preheat oven to 325˚.
- Put chocolate in a small metal bowl. In a saucepan heat ½ cup cream over moderately high heat until it just comes to a boil and pour over chocolate. Let chocolate stand until softened and whisk mixture until smooth.
- In a bowl, whisk together sugar, yolks and whole egg and whisk in chocolate mixture. In pan, heat remaining 1 ¼ cups cream and milk until mixture just comes to a boil. Add milk mixture to egg mixture in a stream, whisking and whisk in zest and Grand Marnier. Skim off any froth.
- Divide custard among eight ½ cup flameproof ramekins set in a roasting pan and add enough hot water to pan to reach halfway up sides of ramekins. Bake custards in middle of oven until they are just set but still tremble slightly, about 40 minutes. Remove ramekins from pan and cool custards.
- Chill custards, covered loosely with plastic wrap, at least 4 hours or overnight.
- Set broiler rack so that custards will be 2 to 3 inches from heat and preheat broiler.
- Sift brown sugar evenly over custards and broil until sugar is melted and caramelized, about 2 minutes. (Raw sugar may be sprinkled over custards and caramelized with a blowtorch).
- Chill 20 minutes.
Happy Valentine’s Day and enjoy!
This is a sponsored post.