Chef Troy Deano: your Valentines Day dinner menu

Chef Troy will be preparing dinner for his lady love Sunday night, so he shares his recipes for a great romantic dinner for two with you. click below to hear him walk you through it on “A.M. BATON ROUGE”

chef troy 1

Valentines Dinner 

Tuna Crudo

8 oz                       Fresh Tuna

4 each                   kumquats sliced

2 tbs                      lime juice

to taste                 salt

1 tsp                      tarragon oil

Tarragon Oil

1 pt                        Pure Olive Oil

4 Tbsp                 Chopped Tarragon

½ tsp                    salt

Add all ingredients to a small sauce pot. Slowly infuse the tarragon into the oil on med low heat then season with salt. Transfer to plastic container to chill


Steak and potato

2 each                   12oz Ribeye steaks

2 tbs                      Chimmi churri

4 oz                       Gratin Potato

Gratin Potato

2 each                   Yukon gold potatoes Sliced thin

1/2 oz                  Chopped garlic

1 cup                     Heavy cream

TT                          Salt & pepper

2 tbs                     Butter

1/4lb.                   Parmesan Cheese

1/4lb.                   Emmenthaler swiss cheese

mix all ingredients in a bowl. Add in a oven safe casserole dish. Roast in oven at 350 degrees until cooked thru

Chimmi churri Sauce

¼ Cup                   Green Onions

¼ Cup                   Cilantro

¼ cup                   rosemary

¼ cup                   sage

1 cup                     parsley

8 ea                        garlic cloves

¼ cup                   anchovies, salted

¼ cup                   lemon juice

2 cups                   extra virgin olive oil

tt                             salt

Puree all ingrediants together in blender.


Strawberry Shortcake

1 each                   biscuit

3 tbs                      whipped cream

½ cup                   marinated strawberries


Biscuits (makes 5-7)

1cup                     All purpose flour, plus a little extra for cutting the biscuits

½ tsp                    Kosher Salt

1 tsp                      Sugar

¼ tsp                    Baking powder

1/8 tsp                 Baking soda

2 oz                       Cold, unsalted butter (smith’s creamery)

1/2 cup                Buttermilk (mauthe’s dairy)

1.5 tblsp              milk (smith’s creamery)

Sift the dry ingrediants into a bowl.  Add the butter and rub the butter and flour through your fingers until the butter is all the size of small beads. Make a well in the center of the flour mixture and pour in buttermilk and milk.  Use a dough scraper to incorporate the milk and flour, pulling from the edges toward the center.  If the dough seems too dry, add a little more buttermilk.  The finished dough should feel damp, not wet, and should be a shaggy mess, not a solid mass.  (DO NOT OVERWORK DOUGH).   Turn the dough out onto parchment paper and let rest for 10 to 15 minutes.  Preheat oven to 500 degrees and.  Place two sheet pans for even heat distribution and parchment paper on top.

Place the dough on a lightly floured work surface and roll out ½ inch thick.  Dip a 2 inch biscuit cutter in flour and cut out rounds.  Place the rounds 2 inched apart on the baking sheet.

Bake for 8 to 10 minutes, or until golden brown.  Transfer to a rack and cool.

Marinated Strawberry

2 quarts               Louisiana strawberries (cut in quarters)

½ cup                   Grand Marnier

1 tbs                      lime zest


Add all ingredients and let sit overnight