RECIPES: A romantic meal from the owners of Dick and Jenny's

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James Neiss/staff photographer Grand Island, NY - Dick and Jenny's restaurant owners Jenny and Richard Benz whipped up some sexy foods for Valentines day including French Kiss raw Oysters and a chocolate fondue.
James Neiss/staff photographer Grand Island, NY - Dick and Jenny's restaurant owners Jenny and Richard Benz whipped up some sexy foods for Valentines day including French Kiss raw oysters and a chocolate fondue.
James Neiss/staff photographer Grand Island, NY - Dick and Jenny's restaurant owners Jenny and Richard Benz whipped up some sexy foods for Valentines day including French Kiss raw oysters and a chocolate fondue.

February 14, 2012

By Richard Benz Niagara Gazette The Niagara Gazette Tue Feb 14, 2012, 03:32 PM EST

NIAGARA FALLS — Valentine's Day is a day best reserved for the senses. Some say gifts rule the holiday, perhaps flowers will do just fine, but others they say the best way to a heart is through the stomach.

That being stated, here is a Valentine's menu for two that is easy to prepare and a feast for the senses. My wife, Jenny, selected the wines. Enjoy!

French Kiss oysters on the half shell with champagne mignonette

2 Dozen French Kiss Oysters (can substitute Bluepoint, Malpeque or Crow's Creek)

Champagne mignonette:

2 shallots minced fine

3 ounces champagne vinegar

1 teaspoon minced fresh chives

1/4 teaspoon fresh cracked black pepper

2 drops hot sauce

Mix all ingredients together.

Using an oyster knife (and a quick how-to on You Tube "how to shuck an oyster") shuck the oysters and place them on two large bowls filled with crushed ice.

Divide the champagne mignonette between two ramekins, or pour over the oysters, and feed to each other Roman style, reclining.

Wine: Lagar de Costa Albariño 2009, Rias Baixas, Spain

Lobster American in Pastry Par Deux

1- One and one half pound lobster perfectly cooked, cleaned, shells separated from meat (available whole or already in pieces from your friendly local market)

Lobster stock

2 cups dry white wine

1 shallot minced

1 tablespoon tomato paste

lobster shells

1 cup water

1 teaspoon salt

Make a lobster stock by combining ingredients, bring to a simmer, cook 20 minutes then strain. Reduce stock by boiling until just 1/4 liquid remains.

Pastry

2 4"x4" puff pastry shells baked to a light golden brown.

Filling

Chopped lobster meat

1 Shallot minced

1 teaspoon chopped Chives

1 6 ounce can diced Tomatoes in juice

reduced Lobster Stock

4 ounces (1 stick) diced cold unsalted Butter

Combine shallot, chives, tomatoes and stock. Bring to a simmer. Remove pan from heat and whisk in butter. Add lobster meat to warm. Spoon into pastry shells, pour sauce over and serve.

Wine: Arrowhead Spring Vineyards Estate Reserve Chardonnay 2009, Niagara Escarpment or Three Degrees Pinot Noir 2009, Maysara Winery, McMinnville, Oregon.

Strawberries and chocolate fondue

2 pints large fresh strawberries, washed

chocolate fondue

2 cups semi sweet chocolate chips

1/2 cup heavy cream

Over medium-low heat bring cream to a simmer in small sauce pot, dump in chips and whisk till smooth. Keep warm.

Serve strawberries on a platter with bowl of chocolate fondue in center, feeding each other while deeply peering into the other's soul hoping to lick any spilled fondue that may be left over.

Wine: Hermann J. Wiemer Vineyard Cuveé Brut 2006, Finger Lakes.

For more information visit www.dickandjennysny.com.

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