Yes, I made dip for The Hubs for Valentine’s Day. And, yes although I hate to admit it, we had ruffled potato chips and dip for dinner on Valentine’s night. Yep, I pretty much suck as a food blogger and wife.
Especially if you consider what he gave me for an early V-Day present.
He took me to a live taping of OK Foodie. We have long been listeners of this radio event and big fans of Michael Fusco (loved his Flavor and Riverside Grill restaurants—long ago closed), so he was quick to get tickets to this Valentine’s Day dinner.
It was a total surprise. All he told me was to keep February 11 clear on the calendar. Luckily there were no ballgames or other school events that needed my attention. He is such a trickster that he first had me convinced he was trying to score VIP tickets for a dress rehearsal for Cinderella that Tulsa Ballet was doing for V-Day. Then, when he realized that I already had tickets to attend that weekend with The BFF and Goddaughter, he acted crushed. As the event venue was near a local comedy club, he let me believe that was where we were going. It wasn’t until we were actually walking into Kitchen Concepts that I realized what he had up his sleeve. He is great!
I was so shocked and awed that I didn’t even take any pictures and few notes, but luckily the entire event was posted on line.
Here was the menu:
- Oyster Stew (We are not big seafood fans, but this was outrageously delicious.)
- Saffron Chicken (I loved how this chicken came out—crispy goodness.)
- Chocolate Dipped Strawberries (Nothing needs to be said about these—perfect Valentine’s Day dessert.)
Can you pick up on the aphrodisiacal theme?
First Course: Oyster Stew (based on Chef Fusco’s mother’s recipe) served with a Reisling
Michael Fusco’s Oyster Stew (as best I can remember)
Yields: 30 servings2 sticks unsalted butter
1 stalk celery, finely diced (Do not use the leaves.)
1 onion, finely diced (brunoise or tiny cubes)
2 qts. fresh oysters with liqueur (Chef used Gulf Oysters.)
4 qts. half & half
2 dashes of Lea & Perrins Worcestershire sauce
dash of celery saltIn a large pot, melt butter. Add celery and onion and slowly saute until vegetables are soft.
With a slotted spoon, drain oysters reserving liqueur for later. Poach oysters slowly in melted butter and veggie mixture. (Be careful not to add too much of the liqueur at this stage. Chef stated that there is enough protein in the liqueur that it will denature and be sort of like scrambled eggs.) Poach “with patience” about 15-20 minutes.
While oysters are poaching, slowly heat half & half in another pot to bring it up to temperature (to about 165 degrees F). Never boil any part of this stew. The oysters will get rubbery and the half & half will separate.
Before serving, add liqueur. Then slowly ladle in the warmed half & half to the oyster stew to temper it. Slowly stir to incorporate. After stew is tempered, you may pour in the rest of the warmed half & half.
If Chef had found O.T.C. Crackers, he would have served them up but they were not to be had in Oklahoma. We ate this with a few saltines.
Second Course: Saffron Chicken with an un-oaked Chardonnay
Third Course: Chocolate Dipped Strawberries with a Gruet sparkling wine
There may have been a bit of a learning curve for the OK Foodie staff as this was the first class at a new venue and to be streamed live. All in all, it was a great experience and event.
Chef Fusco is currently the “District Chef” for Union Public Schools in Tulsa. How cool is that? I am envious and jealous and could get on a huge soap box concerning child nutrition programs and typical school cafeteria food. But, I will leave well enough alone and will refrain. I hope those Union students know how lucky they are!
Leave it to Union SD to have a Chef! Not a bad thing I might add……..just one appropo for the district. I’ve never heard of OKFoodie but it sounds like a wonderful event that you had a lovely time going to. I LOVE seafood so I would have been thrilled with the choice – I’m going to have to start going to these food demonstrations like you do. Most of them are at FrancisTuttle and that’s a good 40 miles north of here………long way after work, but maybe we can find some down here.
Yeah. Makes me want to work for Union. 🙂 There’s no cooking classes in Norman????
Not cool ones, like the ones YOU go to!
Your husband rocks. What a fantastic gift of love to give you! Truthfully, I think your actual V-day dinner was outstanding too. I love chips and dip, any kind of munchie food, and would have been very content with that. 🙂
The Hubs is AWESOME!
What a great Valentine’s gift!!
Yep, he rocks!
Your husband actually is the best, what a thoughtful present 😀
Love it!
Cheers
Choc Chip Uru
I have to agree!
What a wonderful surprise – and a fun husband!!
Super fun!
What a nice hubby!! Looks like fun!
Yep, I am lucky! 🙂
What a great gift! And thanks for the recipe. Same at my house, I cooked Lobster Bisque, gave no gift and husband bought me a fabulous(expensive) Japanese Shun chef knife. It was a great event for me and I felt so guilty. Bob said it was a great gift that I actually was thrilled over a present he bought. 🙂
I have one Shun knife and love it although I am so afraid I will cut off an appendage. Lobster bisque is a bit more romantic than pepper dip. 🙂
What a nice hubby! And a great meal. I served leftover soup for our VD dinner…so being a food blogger’s wife doesn’t always mean gourmet holiday meals, does it???
Nope, sometime it’s dip and sandwiches!
What a swell gift! That must have been fun. And that stew looks super. Fun post — thanks.
Thanks, John.
That looks like it was a super fun gift, sure it caused some smiles!
Smiles from ear to ear.