Chef Dean Sheremet returned to The Talk for "The Talk Food Festival." He made a chocolate-inspired menu that you can make this Valentine's Day! Here are his decadent recipes that will be sure to earn you brownie points!
Cocoa and Coffee Encrusted Steak with Chocolate Chipotle BBQ Sauce and Frizzled Onions
2 6-8 ounce steaks of your choice, filet or rib-eye work great
Grapeseed or high-heat cooking oil
2 Tablespoons unsalted butter
1 Sprig of rosemary
1 clove of garlic, smashed
Chocolate chipotle BBQ sauce (recipe below)
Rub
1 Tablespoon black peppercorns
1 Teaspoon kosher salt
1 Teaspoon espresso powder
1 Tablespoon cacao nibs
Frizzled Onions
1 Spanish onion, shaved 1/8in thin on a mandoline
2 cups Buttermilk
1 cup all purpose flour
1 Teaspoon kosher salt
¼ teaspoon cayenne pepper
3 cups grapeseed or high temperature oil
Chocolate chipotle BBQ sauce
1 Tablespoon olive oil
3 Cloves garlic
1 Cup of Chocolate stout (any stout will work fine)
1 Teaspoon Onion powder
1/3 Cup Low sodium soy sauce
2/3 Cup Ketchup
1 Tablespoon of Worcestershire sauce
1 Chipotle in adobo with 1 ½ Tablespoons of sauce, minced
1/3 Cup brown sugar
1 ½ ounces of dark chocolate, chopped
Citrus Salad with Cocoa Vinaigrette
Vinaigrette
1 ½ Teaspoons of cacao nibs
1 ½ Teaspoons of unsweetened cocoa powder
1 Teaspoon fluer de sel
½ Teaspoon fresh ground pepper
3 Tablespoons balsamic vinegar
1 1/2 Teaspoons honey
3/4 cup extra virgin olive oil
Combine the nibs, cocoa powder, salt and pepper in a mortar and pestle or spice grinder and grind into a fine powder
In a bowl or old jam jar, combine the powder with the oil and vinegar and whisk or shake well to combine
This dressing will keep about a week in the fridge
Salad
4 cups of spring mix greens
2 tablespoons tarragon leaves
2 Tablespoons dill leaves, chopped
1 grapefruit, peeled and segmented
1 ruby red grapefruit, peeled and segmented
1 navel orange, peeled and segmented
1 blood orange, peeled and sliced into disks
In a large bowl, gently toss the greens with just enough vinaigrette to coat them
Arrange on a plate with the citrus and herbs finish with an extra drizzle of the dressing over everything
Chocolate Chocolate Chip Cookies with Salted Caramel Drizzle
Whenever I bake I always measure by weight for absolute accuracy.
I normally use a #40 scoop, which is about 1.5 Tablespoons, but feel free to play with the size.
1. Preheat the oven to 350 degrees
2. In a large bowl, Combine the flour, cocoa powder, Baking soda and baking powder
3. In a stand mixer, cream the butter and sugars and salt until light and fluffy about 5 minutes
4. Add eggs one at a time, letting each one incorporate before adding the next
5. Add the vanilla extract
6. Lower the speed of the mixer and add the dry Mixture in 2-3 batches
7. Fold in the chocolate chips and pecans with a spatula
8. Roll the dough into balls and bake for 9 minutes, rotating halfway through
9. Drizzle with the sauce after it has cooled
Caramel Sauce
1 cup sugar
2 Tablespoons corn syrup
¼ cup water
1 cup of heavy cream
½ vanilla bean, split and scraped into the cream
¼ cup Greek yogurt
1 Teaspoon fleur de sel