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Written by on February 14, 2022

Tom & Mary Ann Fitzmorris host The Food Show, which airs weekdays from 2 p.m.-4 p.m. on WGSO 990 AM and on the Internet at WGSO.com   Visit their website nomenu.com and Instagram page,@theneworleansmenu.

Mary Ann’s guest today is personal chef, Jewel Robinson,https://www.takeachef.com/en-us/chef/jewel-robinson  Chef Jewel will have some ideas for a Valentine’s dinner at home, with plenty of time to shop   Recipes can be found here and on the website, nomenu.com

Crab Ravigot

1 cup mayonnaise
juice of 2 lemons
1/4 cup prepared horseradish
2 teaspoons Dijon mustard
1 teaspoon white wine vinegar
2 teaspoons chopped fresh chives
1-2 pinches cayenne pepper
1/2 teaspoons salt
1 pinch freshly ground white pepper
1lb lump Crabmeat
Place 2 salad plates in the fridge
Combine all the above ingredients in a large bowl and whisk until well combined. Transfer the sauce to a small bowl. The sauce will keep in the refrigerator for up to 2 days.  Pick through your crabmeat for any shells, being careful not to separate
the lumps. Toss in 1/2 Ravigote Sauce then continue we more if needed just before serving.

Butter Poached Lobster Tails
2 4-ounce (113-gram) lobster tails
1 tablespoons (30 ml) water
16 tablespoons (224 grams) butter, cut into 16 pieces
2 garlic cloves, chopped
1 teaspoon truffle salt
½ teaspoon red pepper flakes
1 bay leaf
3 tablespoons freshly squeezed lemon juice
¼ teaspoon freshly ground black pepper
¼ cup chopped flat-leaf parsley
Step 1
Remove the tails from their shells: Use kitchen shears to cut all the way down the underside of the shell and then pry the shell open like a book. Wiggle your thumb between the meat and the top of the shell and remove the meat in one piece by gently but firmly prying it out of the open shell. If you see a "vein" (actually the digestive tract) running
down the center of the tail, cut a slit into the underside of the tail and remove the vein.
Step 2
Make the poaching liquid / beurre monté. Set a small skillet over medium-low heat . Pour in the water and let it heat up a bit. Add one piece of butter and whisk into the water until melted. Then whisk in the second piece.

Seared Tenderloin
Heat oven to 425
Step One
(1)16oz piece of tenderloin
Generously season full tenderloin on all sides.  In a heavy bottom pan heat to very hot.  Sear tenderloin on all sides to get a nice brown color about 2 minutes on each side.
Step 2
½ cup Creole Mustard
Slather tenderloin with creole mustard. Place on a shallow sheet pan lined with foil(for easy clean up).
Set aside until ready to put in the oven.
Step 3
Place tenderloin in oven for 10 minutes for med rare or an internal temp of 125 or slightly squeeshy to the touch.

Chef Jewel Robinson