Cooking With Love - Godiva Style

Who doesn't love to eat out of the bowl?
First of all, I want to wish everyone a Happy Valentine’s Day! Although it’s a typical “Hallmark” holiday, any chance I get to say “I Love You” is alright with me.

In honor of V-day, JG and I were invited last week to attend a special cooking class hosted by Godiva Spirits and the folks from Prelude by Barton G. We had the privilege of watching chef Ted Mendez of Prelude give us an intimate cooking demonstration and walk us through each dish while a dozen of us watched with our mouths watering…

The meal consisted of three dishes (appetizer, main course and dessert) and each course was paired with a lovely specialty cocktail featuring Godiva Chocolate infused vodka. To say the meal was amazing, is an understatement. Chef Mendez had us all mesmerised with his creative recipes and we even had the chance to taste his dish as he was preparing it right in front of us.

The meal started off with a ‘Godiva Chocolate Vodka Cured Tuna’ which was paired with a Godiva Chocolate Raspberry Vodka drink mixed with Champagne (mouth watering yet?). For the main course we were treated to a ‘Godiva Chocolate Raspberry Vodka Glazed Duck Comfit with Sourdough, Cranberry and Sage Stuffing’ where the duck meat melted right off the bone!

For the icing on the cake, the pastry chef walked us through on how to make a ‘Vodka Infused Tres Leches with Godiva Caramel Liqueur Banana Praline’ which was made with three different types of milk and tasted like heaven on earth.

While the meal was intended to teach JG and I on how to make a romantic at-home meal for two, I doubt my cooking skills could ever replicate the divine meal chef Mendez made for us… It did, however, inspire me to stay home on Valentine’s Day and while I won’t be cooking a full meal, there will be plenty of signature cocktails made by moi!

Here are some of the recipes from our cooking experience in case you feel inspired too!

The Love Note
Paired with first course: Godiva Chocolate Vodka Cured Tuna with Thai Basil Salad

1 ounce Godiva Chocolate Raspberry Vodka
1/2 ounce Crème de Cassis

1. Combine Godiva Chocolate Raspberry Vodka and Crème de Cassis in a cocktail shaker filled with ice.
2. Shake well and strain into a Champagne flute.
3. Top off drink with chilled Champagne.

Chocolate Vodka Cured Tuna with Thai Basil Salad
(Serves 6)
Cure for the Tuna
2 grams Olive Oil
5 ounces Kosher Salt
6 ounces Sugar
1/2 of a Bunch of Dill
1 ounce Cocoa Powder

3 ounces Peeled Diced Cucumber
1/2 of one thinly sliced Jalapeno
3 ounces of Godiva Chocolate Vodka
2 ounces Lemon Juice
1 teaspoon of Honey
1/4 teaspoon Cocoa Powder
2 ounces Thai Fish Sauce
2 ounces Scallions
1 ounce Dried Shallots

1/2 of a Batch of Cilantro
1/4 of a Batch of Mint
24 leaves of Basil
24 pieces of Pea Shoots
2 Heads peeled White Frisee

Mix the olive oil, salt sugar, cilantro, dill and cocoa powder in a small bowl to create the cured tuna. Use this mixture to coat the tuna, then seal in a container for 2-5 hours.

Whisk the diced cucumbers, thinly sliced jalapeños, Godiva Chocolate Vodka, lemon juice, honey, cocoa powder, fish sauce, scallions and shallots in a medium bowl to create sauce. Put this to the side.

Toss the cilantro, mint, basil, pea shoots and peeled white frisee to create your Thai salad.

To plate, place the cured tuna with the Thai salad and liberally drizzle with the sauce you have set aside.


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