Mascarpone & Chocolate Stuffed Strawberries

Feb 9, 2026

A sweet, creamy Mascarpone filling and Nutella spread, make these strawberries irresistible! The perfect way to show your Valentine some sweet love!!

Total Time: 30 minutes  •  Makes: 6 servings

INGREDIENTS

• 12 large strawberries
• 3/4 cup Mascarpone cheese
• 2 tablespoons heavy cream
• 1 tablespoon sugar
• 1/2 teaspoon pure vanilla extract
• Nutella Chocolate Hazelnut Spread
• Milk chocolate bar, shavings for garnish

DIRECTIONS

1. Wash and thoroughly dry the strawberries. It’s best to use strawberries that are at room temperature for this recipe.
2. With a small paring knife, cut each strawberry in half lengthwise. Cut out a small amount of each berry half to create a “bowl” for the filling. Set aside.
3. In a bowl, beat Mascarpone with cream, sugar, and vanilla till smooth. Spoon the filling into a piping bag. Check to make sure the strawberry half is still dry. Dab with a paper towel to dry before filling, if necessary. Pipe the filling into the middle of each berry half.
4. Top each filled strawberry half with a little Nutella spread.
5. Make the chocolate curls for the garnish. They can be made using a vegetable peeler on a slightly warm chocolate bar for large curls, or a grater for finer textures. Top each strawberry with curls, as desired.
6. Best eaten within a few hours.

NOTE: If you don’t have a piping bag, you can use a Ziploc bag. Just cut off a small portion of one corner of the bag.

Gruyère & Crab Palmiers

Feb 9, 2026

Buttery, flaky, puff pastry filled with crab, pancetta and Gruyère cheese makes an elegant appetizer. Their heart-shape makes them perfect for Valentine’s Day!

Prep Time: 30 mins  •  Cook Time: 15 mins •  Makes: 3 dozen

INGREDIENTS

• 1 large egg, lightly beaten
• 1 tablespoon mayonnaise
• 1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
• 1 teaspoon Dijon mustard
• 1/2 teaspoon pepper
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon prepared horseradish
• 1/4 teaspoon Worcestershire sauce
• 1 can (6 ounces) lump crabmeat, drained
• 4 ounces sliced pancetta, chopped
• 1 package (17.3 ounces) frozen puff pastry, thawed
• 1/2 cup shredded Gruyère or Swiss cheese

DIRECTIONS

1. Preheat oven to 400°F. In a small bowl, combine the first 8 ingredients; fold in crab.
2. In a small skillet, cook pancetta over medium heat until partially cooked but not crisp; drain on paper towels.
3. Unfold 1 sheet of puff pastry. Spread half the crab mixture to within 1/2 in. of edges. Sprinkle with half the pancetta and half the cheese.
4. Roll up the left and right sides toward the center, jelly-roll style, until rolls meet in the middle. Repeat with remaining pastry and ingredients. Refrigerate until firm enough to slice, about 30 minutes.
5. Cut each roll crosswise into 1/2-inch slices. Place 2 inches apart on parchment-lined baking sheets. Bake until golden and crisp, 15-20 minutes. Cool on pans 2 minutes. Remove to wire racks to cool.

Bacon-Wrapped Filet Mignon with Lobster Béarnaise Sauce

Feb 9, 2026

This rich and filling dish features tender filet Mignon topped with a succulent lobster Béarnaise Sauce. Serve with garlic mashed potatoes and roasted asparagus.

INGREDIENTS

• 1 lb lobster
• 1 cup (2 sticks) unsalted butter, divided
• 1 shallot, sliced
• 2 garlic cloves, chopped
• 1 dried red chile pepper
• 1/2 teaspoon paprika
• 1/4 cup Sherry wine vinegar
• 2 tablespoons chopped shallot
• 1 tablespoon capers, chopped
• 2 large egg yolks
• 1 tablespoon fresh lemon juice
• 1 tablespoon water
• 1 tablespoon chopped fresh tarragon
• 2 (8-ounce) Filet Mignon steaks
• Coarse kosher salt
• Fresh asparagus – 10 -12 spears

DIRECTIONS

1. If using live Bermuda lobster: Cook lobster in large pot of boiling salted water 13 minutes. Once cooked, using tongs, transfer lobster to rimmed baking sheet. Cool slightly. Twist off horns; reserve for another use. Twist off tail. Scrape out any green tomalley. Using kitchen shears, cut body and legs into 2-inch pieces and place in medium bowl. Cut tail meat from shell; add shell to bowl with body and legs. Cut meat into 1/4-inch pieces. Place meat in small bowl, cover, and chill.
2. If using Lobster Tails: Steaming is very gentle and helps prevent the lobster from becoming tough. Bring 1-2 inches of water to a boil in a pot with a steamer rack. Place tails on the rack, cover, and steam for about 5-8 minutes. Remove from pot and place on a rimmed baking sheet to cool slightly. Using kitchen shears, cut the tail meant from the shell. Reserve the shells. Cut the meat into bite-size pieces. Add 1/4 teaspoon of a lobster base (Better Than Bouillon Lobster Base) to the next step to add more concentrated flavour.
   
3. Melt 1/2 cup butter in a large pot over medium-low heat. Add sliced shallot, garlic, and chile pepper; cook until fragrant, about 5 minutes. Add lobster shell pieces and stir 5 minutes. Increase heat to medium. Add remaining 1/2 cup butter, 1 tablespoon at a time, stirring until melted between additions. Add paprika; stir to blend. Strain butter into medium bowl, pressing on solids in strainer to release all butter. Discard solids in strainer. Let lobster butter cool to room temperature.
4. Add the vinegar, chopped shallot, and capers to a medium saucepan. Boil over high heat until almost all liquid evaporates, about 1 minute. Remove from heat. Whisk egg yolks, lemon juice, and 1 tablespoon water in medium bowl. Place bowl over saucepan of barely simmering water. Whisk constantly until mixture is thick, about 3 minutes. Turn off heat. Whisk in lobster butter in small additions. Whisk in shallot mixture and tarragon. Season to taste with salt and pepper. Stir in reserved lobster meat. Season with salt and pepper. Keep lobster Béarnaise sauce over warm water while you cook the steaks and asparagus.
5. Wash the stalks of asparagus and break off the woody bottom ends (they naturally snap where the tender part ends). Cook the asparagus according to your preference – To Roast: Heat oven to 400°F–425°F. Toss spears with olive oil, salt, and pepper. Spread in a single layer on a baking sheet. Roast for 10–15 minutes until tender and slightly browned. To Saute: Heat 1-2 tbsp of butter or olive oil in a skillet over medium-high heat. Add asparagus and cook for 5–8 minutes. To Steam: Place in a steamer basket over boiling water for 3–5 minutes.
6. Preheat broiler. Rub filet Mignon steaks with coarse kosher salt and pepper. Wrap each steak with a piece of bacon and secure with butcher’s twine. Broil until cooked to desired doneness, about 6 minutes per side for medium-rare.
7. To Serve: Arrange each steak on a separate plates, drape asparagus spears (half the spears for each steak), and top each with lobster Béarnaise sauce.

Mexican Street Corn Fritters

Feb 2, 2026

If you like Mexican street corn flavour, these fritters are for you. They’re a spicy elote fritter perfect for serving alongside fish, chicken, beef, or salads. Serve with a smoky chipotle sauce.

Prep Time: 10 mins  •  Cook Time: 15 mins •  Total Time: 25 mins •  Makes: 5 servings

INGREDIENTS

• 1 1/4 cup fresh or frozen (thawed) corn kernels
• 1 jalapeño pepper, seeded and diced
• 1 bunch scallions, chopped
• 1 lime, juice and zest
• 1/3 cup milk
• 1/4 cup sour cream
• 3/4 cup flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 4 ounces cojita cheese (or feta)
• canola oil for frying

For the Chipotle Sauce

• 1 1/2 cups plain Greek yogurt
• 3 chipotle peppers in adobo sauce
• 1 clove garlic minced
• 2 teaspoons fresh lime juice
• 2 teaspoons honey
• 1/2 teaspoon coarse kosher salt

DIRECTIONS

1. In a large bowl, add the corn, jalapeño, scallions, lime zest, lime juice, milk, and sour cream. Stir to combine.
2. In a medium bowl, add the flour, baking powder, chili powder, smoked paprika, salt, and pepper. Add the dry ingredients to the corn mixture and stir to combine. Fold in the cojita cheese.
3. Heat the canola oil until very hot. Add 1 tablespoon of the batter and fry until golden. About 1 – 2 minutes per side. Drain on paper towels.
4. In a small bowl, make the chipotle sauce. Add all the ingredients to a food processor. Pulse until the peppers and garlic is completely pureed. Serve alongside corn fritters.