At Couples Resorts we believe the recipe for a deeper connection consists of three primary things – Tranquil Days, Intimate Nights and Romantic Always. If couples can strive to share at least one tranquil day and one intimate night a month together, then romantic always will be a constant.
For this newsletter, Executive Chef Stefan Spath and special guest Chef Patricia Wilson have created a warm and inviting menu in our “Just for Two” section. This wonderful three-course meal has amazing Caribbean flavors and surprise ingredients sure to please your island palate.
Bon Appetite!
Chef Stefan Spath
Corporate Executive Chef, Couples Resorts
Appetizer:
*Chef Spath recommends pairing the appetizer with Chardonnay – preferably a younger (more recent) vintage, with lots of life and a good balance of acid.
Black bean hummus (makes enough for two couples)
1 can
Black beans - drained well and dried on paper towels
2 cloves
Garlic
2 tbsp
Tahini
¼ cup
Extra virgin olive oil
To taste
Salt
Puree black beans with garlic and tahini in food processor. Drizzle in olive oil until it reaches a thick but creamy consistency. Add salt to taste.
Serve with Pita chips or crackers.
Leftovers make a great sandwich with lettuce and tomato.
Main Course:
Medallions of beef with Chimichurri (makes enough for two couples)
*Chef Spath tried this with a St Francis, 2006, Sonoma County Zinfandel and loved it.
2 medallions
Beef - Broiled or grilled
Chimichurri
½ bunch
Parsley (preferably flat leaf) - finely chopped
2 cloves
Garlic - chopped with the parsley
2 teaspoons
Dried leaf oregano
2
each
Red pepper flakes
¼ cup
Extra virgin olive oil
To taste
Salt
If time permits, let sit for an hour or two to enhance the flavor.
Spoon 2 or 3 tablespoons over the beef.
Ripe plantain gratin
1
Very ripe plantain - sliced into 1/2 inch rounds
¼ cup
Cream or half and half
3 ounces
Gruyere cheese - grated
1
Egg
Sauté the plantain in butter or oil until lightly golden and cooked through. Mix the cream and egg. Add the grated cheese, mixing well. In 2 ramekins, layer the plantain rounds, adding the egg mixture after each layer, topping with egg mixture. Bake in oven at 350 Fahrenheit until set or an inserted skewer comes out clean.
Dessert:
Piňa Colada Bread Pudding
Chef Spath recommends this dish to go extremely well with a glass or port – preferably a Tawny or if the budget allows, a vintage port.
½
Day old baguette
2
Eggs
¼ can
Sweetened coconut cream
(use the rest to make piňa colada cocktails)
½ cup
Milk
1 jigger
Rum
2 jiggers
Pineapple juice
Crumble the bread in a bowl. Mix the eggs, coconut cream, milk, rum and pineapple juice. Add to the bread and mix well, crumbling the bread more and soaking it well with the liquid (this can be done a few hours before cooking.) Caramelize the bottom of a miniature loaf pan or several muffin cups with melted sugar. Spoon the mixture into the molds. Place in a bain marie and cook oven at 350 Fahrenheit until set. Cool slightly. Invert the pan or cups over a plate.
