Unfortunately, I was unable to make an elegant Valentine’s day dinner this year due to a heavy work schedule. So to make it up, I prepared my fiancé the dishes from our first vacation to Barbados. I decided to recreate each evening of our trip as if we were right back on the island.
Atlantic wild Salmon Crudo with jalapeños
shaved cured lemon slices sprinkled canyon pepper
A seafood melody of clams, mussels, shrimp, scallops, squid and octopus finished with a lobster shrimp base broth.
Smoked grilled salmon w/ Cajun rice pilaf & A Salsa Verde Comet
Pan seared leg of lamb medallion with rosemary roasted Yukon potatoes surrounded with a semi-creamy mint salsa on a bed of caramelized garlic and shallots.
Photo Credit: MKNY Photo
Culinary Artistry by Chef De Noir https://www.instagram.com/chef_de_noir/