Happy New Year from 1844 House!

Cream Puff SwanSince we opened in 2006, we have finished our year with special menu items that reflect my love for classic European and American cuisines and my training under 3 ACF Certified Master Chefs (1 American, 1 French, 1 German).  One of our traditions is to make this classic dessert.  It remains one of our guest favorites and we are so happy to bring it back again this year.

Cream Puff Swan
A Grand Marnier mousse filled cream puff swan swimming in a pool of raspberry coulis.

Simple. Elegant. Delicious.

Happy New Year from all of us at 1844 House.  We look forward to spending many more special occasions with you in 2016!

Bon Appetite!

Chef Brian

Surf & Turf




This time of year we have so many of our regular guests entertaining friends and family members here at 1844 House.  One of our guest favorites that we do frequently around the holidays is our surf and turf.  Of course, we change it up a little here and there, but it is always a hit with our guests.  Tonight I prepared it the way I did back in the beginning when we first opened our doors.  So to all of our friends and guests who have been with us since 2006, this ones for you.

Pepper Crusted Petit Filet Mignon and Rosemary Skewered Colossal Shrimp with our famous Gruyere au gratin potatoes, forestiere sauce, and haricot vert.

We wish everyone a very Merry Christmas!

Bon Appetite!  Chef Brian

Saute of Colossal Shrimp

Colossal Shrimp with Lemon-Thyme-Honey Brown ButterToday I felt like creating a  French style dish.  I had five pounds of u-10 size shrimp and this is what I came up with.  This dish incorporates many ingredients that are perfect for a late fall/early winter meal because they can be stored in your cellar after the harvest. Some of these ingredients are brussel sprouts, shallots, nuts, honey and grains. My use of pecans is a subtle nod to my roots as a southern chef.  Any other nut could easily be substituted.

Bon Appetite!  Chef Brian

Sauté of Colossal Shrimp
Lemon-thyme-honey brown butter, caramelized shallot and
toasted pecan rice pilaf, roasted brussel sprouts.

Our Classic Filet Mignon

Pepper Seared Filet MignonOne of the things that makes a neighborhood bistro so great is that in addition to a fresh seasonal menu and nightly featured entrees; there are also those tried and true comfort meals that will always be there for you.  This is one of those dishes for us.  It has been on our menu for 9 1/2  years and continues to be one of our best selling dishes.

Like everything at 1844 House, we start with only the best quality ingredients.  For this dish we use a Certified Black Angus Choice beef tenderloin and cut our steaks fresh daily.  We complement the steak with a pinot noir infused demi glace, our signature caramelized shallot-blue cheese butter,  crispy fried leeks, and creamy mashed potatoes.  The vegetable changes daily, but in this picture we used haricot verte, fresh fennel, and butternut squash puree.

If you are in the mood for a truly great steak dinner, look no further than 1844 House; its always on the menu.

Bon Appetite!

Chef Brian

Maple Glazed Duck Breast

Maple Glazed Duck BreastMaple Glazed Duck Breast Top ViewI love cooking duck in the fall/winter season; especially when you can utilize food from the root cellar and local hot houses that are still producing due to our unseasonably warm weather.

For this dish I used a Long Island duck breast.  I started by removing the skin so that I could dry rub it and cook it separately for a perfect crisp skin. I then cut it in julienne strips and serve it on top of the potato cakes to keep it crispy. The breast meat is marinated  in Amontillado sherry (I love the nutty flavor with poultry), shallots, S&P, and olive oil.  The duck is seared and roasted to medium.  I cooked the potato cakes in the fat rendered from the skin for maximum duck flavor.  To bring it all together; I prepared spinach timbales and fresh pomegranate emulsion .  I love the simplicity and creamy texture of fresh spinach with cream, eggs, Pecorino, and a pinch of nutmeg baked until you achieve a slight soufflé. The pomegranate provide a nice hint of tart, much as a cranberry sauce would.

Bon Appetite!

Chef Brian

Peppermint Profiterole

Peppermint ProfiteroleThis is one of the delicious desserts from our seasonal dessert menu.

We bake fresh cream puffs and fill them with our house made peppermint ice cream.  Then we top them with dark chocolate ganache and sprinkle the top with crushed peppermint candy.

This is the perfect end to a holiday meal or a great late night treat with an espresso at our cozy wine bar.

Bon Appetite!

Chef Brian

Lump Crab Stuffed Shrimp

Lump Crab Stuffed ShrimpSometimes it is just so satisfying to enjoy and old classic dish.  Stuffed shrimp is on virtually every menu in south Florida where I grew up…and for a good reason; they are delicious.  The important thing about making a dish like this is to use only high quality ingredients.  In this case, we used U-15 shrimp and back fin lump crab meat.  Keep the filling simple; without a bunch of ingredients that will mask the sweet crab flavor.  For the sauce, I wanted something with a little kick; sort of like putting spicy cocktail sauce or hot sauce on your favorite seafood, so I made a spicy tomato beurre blanc using some local chili’s that I dried this fall.  I complemented the dish with some fresh brussel sprouts that I lightly blanched in hot water, then pan roasted with brown butter and some of my home made bacon lardons.  Sometimes, you don’t want trendy food, you just want great comfort food.

Bon appetite!