Valentine's Day with Ariccia Trattoria in Auburn

We're in the kitchen with Chef Miguel Figueroa from Ariccia Trattoria, the popular restaurant is in The Hotel at Auburn University and often hosts cooking classes.

This month, Chef Miguel is teaching amorous dishes in the Tour D'Italia series of classes. The Hotel at Auburn University is also offering specials for Valentine's Day.

For more information on the Tour D'Italia classes, call (334) 321-3181.

For more information on the hotel's Valentine specials, call (334) 821-8200.

Here are a couple of the recipes Chef Miguel shared:

GRILLED OYSTERS

Yield 4 servings:

• Fresh shucked Oysters 1dz
• Fresh lime 2ea
• Fresh lemon 2ea.
• Extra virgin Olive oil
• Basil chopped ½ cup
• Tabasco to taste
• Zest from 1 Orange
• Salt to taste

Method of preparation:

1. Brush and rinse the outside of the oysters really good.
2. Shucked the oysters, keep them in a half shell and  place them in a sheet tray
3. Season the oysters with lime juice, lemon juice, EVOO, orange zest, basil, salt and tabasco to taste.
4. Start up an outside grill with lid, chef recommends a charcoal grill in medium heat.
5. When the grill is hot and ready uncover the grill and place the oysters inside the grill shell down and cover the grill.
6. Cook them for 5 minutes with the lid on.
7. Uncover and serve them right away.

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Lobster Bruschetta

Yield 25 pieces

• Lobster  tail shell off   1ea. (7-10oz average)
• Roma tomato small diced 2ea. (no seeds)
• Fresh Basil chopped ½ cup
• Red onion small diced ½ ea.
• Garlic ½ clove small diced
• Capers ½ cup Chopped
• Fresh lemon 1ea
• Fresh lime 1ea
• Salt & pepper to taste
• Extra virgin olive oil as need it.
• Whole unsalted butter 1lb
• 1 baguette bread sliced

Method of preparation:

1. In a small sauce pot melt the butter (1lb) in medium heat.
2. When butter start to simmer add the lobster tail.
3. Cook the lobster for 5 minutes depending on the size. (Lobster need to be completely submerge in the butter) add more butter if need it.
4. After 5 min. check the lobster in the thickest part for doneness. Add a few minutes if need it.
5. When lobster tail is done, pull out from the butter and cool down completely in the refrigerator.
6. When lobster is cold small diced it and placed in a mixing bowl.
7. In a mixing bowl add all ingredients and mix well. Add salt and pepper to mix as need it.
8. Let the mixture rest in the refrigerator overnight and season again if need it.
9. Sliced the bread in small pieces and toast in the oven until golden brown.
10. Let the bread rest until cool down.
11. Add the mixture to the bread, drizzle with EVOO and sprinkle a little sea salt. Garnish with a parsley leaf and serve right away.