Chef Jourdan-Cha’Taun is at it again, this time cooking up some yum for Valentine’s Day. Obvi, nighttime would involve a romantic night on the town, so she’s putting a twist on the menu, offering up Valentine’s Day brunch recipes – or just brunch recipes, depending on your level of singledom. These five items, including a boozy pre-game aperitif, span sweet and savory. And there is even a veggie course. #BrunchOfChampions.
In her own words:
“I was thinking, if I even had a Bae, what would I do for him on Valentine’s Day? (I’ve been Baeless for so many years I’ve lost track of all the lonely nights – lol.) But IF I had a Bae, I’d be waking up with him. So I figure an amazing brunch would be nice. (Clearly being the woman that I am, I’d want to be taken out at night, so I could play dress up and be shown off.)
We start the V-Day Brunch with a Spicy Hennessy Apple Cinnamon adult beverage – because I’m a cognac woman myself and what man doesn’t enjoy some cognac?
I don’t like to waste anything, so I thought “What else can we do with the leftover apples?” A brunch has to have a little something sweet, right? So I created the Bear Claw French Toast with an Apple Caramel Topping.
Lastly, what’s Valentines Day without lobster & steak? Most men love meat, why not add some steak to your eggs – in the form of Steak & Eggs cooked in muffin tins to make the cutest protein-packed ‘muffins’ ever. Next, I paired the lobster with the sweetness of yams and peppers to create the ultimate breakfast Lobster Hash.
Personally I love having vegetables with breakfast, so we round it all out with this tasty Green Bean & Heirloom Tomato Salad!”
Get the recipes on the next page….
Recipes: @chefjourdanchataun; Photo credit: @CarlosImani; Makeup: @makeupbymattiemarie
Spicy Henny-Cinny Apple Cocktail
Courtesy Chef Jourdan Cha’Taun
1 cup Hennessy
1 bottle ginger beer
2 tablespoons finely minced fresh ginger
1 green apple, half sliced in rings, the other half diced small
2 cups apple juice
1/2 cup white sugar
1 teaspoon cinnamon
1 sliced orange
1 ice cube tray
Method:
The night before:
Put diced apples place in ice tray, fill with apple juice, place in freezer.
The day of:
Blend sugar and cinnamon in a bowl with a fork.
Rub orange slice on rim of glassware. Dip glass in cinnamon sugar mixture and set aside.
Pour 1/2 cup of Hennessy into each glass add 1/2 cup ginger beer to each glass along with fresh ginger.
Right before serving add 3-4 apple juice cubes. Garnish glass with sliced apple rings. Enjoy.
Bear Claw French Toast w/Apple Caramel Topping
Courtesy Chef Jourdan Cha’Taun
2 Bear Claw Doughnuts
1 orange juice + zest
2 eggs
1/4 cup heavy cream
1/4 cup white sugar
1 tablespoon pure vanilla extract
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 cup salted butter
Apple Caramel Topping
1/2 honey crisp apple, sliced
1 teaspoon cinnamon
1/4 cup brown sugar
1 tablespoon heavy cream
Method:
Slice Bear Claws into 1/2 inch thick slices lengthwise (you should have about four total), set aside.
Beat eggs, add heavy cream, sugar, cinnamon, nutmeg, orange juice, zest, set aside.
In small sauté pan add 2 tablespoons butter, sliced apples, cinnamon, brown sugar. Sauté 2-3 minutes until apples are tender, add heavy cream. Sauté additional 2 minutes. Set aside.
Dip sliced bear claws in egg mixture.
Add remaining butter to large sauté pan on medium low heat. Place claws in preheated pan, let cook without moving, about 3-4 minutes on each side. Just before serving add caramel apple topping. Serve with sliced fruit to add color to your plate.
Steak & Egg “Muffins”
Courtesy Chef Jourdan Cha’Taun
4 eggs
2 tablespoons water
1/2 cup heavy cream
2 tablespoons fresh chives chopped
4 cloves garlic minced
1/2 onion diced
1/4 cup shredded jack cheese
1/2 bunch fresh spinach washed chopped
1 ribeye steak
4 tablespoons olive oil
Pan Spray
Muffin Tin
Salt and pepper to taste
Method:
Preheat oven to Broil. Marinate steak in 1 tablespoon olive oil, 2 tablespoons minced garlic, salt pepper. Broil steak on high 6 minutes on each side. Remove from oven, set aside.
Set oven to 350 degrees.
In a small mixing bowl scramble eggs, add water, heavy cream, chives, pour half the mixture between 4 muffin slots. Add 1 tablespoon olive oil to a medium sauté pan on medium high heat, sauté diced onions 3-4minutes until lightly brown, add remaining garlic and sauté 2 more minutes. Add spinach and sauté 1 minute, set aside.
Cut steak in half. Thinly slice one half against the grain. Take the other half and small dice. Add diced steak to spinach mixture, along with cheese. Place 1-2 tablespoons steak/spinach mix and put in prepared tins. Pour remaining egg mixture over steak mix filling 3/4 full. Bake 25 minutes. Garnish with sliced steak and herbs.
Lobster Breakfast Hash
Courtesy Chef Jourdan Cha’Taun
1 yam, diced small
1 russet potato, diced small
1 red bell pepper, diced small
1/2 red onion, diced small
4 tablespoons minced garlic
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh tarragon
2 Lobster Tails, meat removed/diced (save tails)
1 lemon juice + zest
1/2 cup olive oil blend
Salt & Pepper to taste
Method:
Preheat oven to 250 degrees.
Mix 1 tablespoon olive oil, lemon juice + zest, 2 tablespoons minced garlic and 1 tablespoon each herb in a small bowl. Add chopped lobster tails, set aside.
Bring 4 quart sauce pot of salted water to a boil and add diced yams and potatoes. Let boil 3-4 minutes until tender.Strain, place on a plate and set aside.
In large, pre-heated sauté pan add 1/4 cup olive and potato mixture (the hotter the pan, the crispier the potato). Sauté 6-8 minutes on medium high heat, season to taste. Transfer to 8×8 pan, put in oven.
In the same sauté pan used for potatoes, add 1 tablespoon olive oil. Sauté onions and peppers on medium heat for 5 minutes or until tender. Add to pan with potatoes in oven and place it back in the stove.
Right before serving, sauté lobster mixture in remaining olive oil, fold with potato hash and finish with remaining herbs.
*** Serving tip: Sauté your lobster shells until they are bright red – use them to serve your hash. Plate with lemon slices.
Green Bean & Heirloom Tomato Salad
Courtesy Chef Jourdan Cha’Taun
1/2 pound fresh green beans, ends trimmed
1 zucchini, sliced in rounds 1/2inch thick
5 crimini mushrooms, washed & sliced
1 small shallot, minced
3 cloves garlic, minced
1 tablespoon fresh rosemary, chopped
2 tablespoons olive oil
Method:
Preheat oven to 400 degrees.
Place zucchini, shallots, mushrooms, garlic, olive oil in mixing bowl, season with salt & pepper. Spread on a cookie sheet, roast in oven for 30 minutes then remove from oven.
Bring salted water to a boil in 4 quart sauce pot.
Add green beans, let boil 3 minutes or until tender. Immediately add green beans to zucchini mixture, add chopped rosemary, set aside.
Can be served cold or at room temperature.