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News from the Blue Marlin
Issue 1 --- February, 2008

Valentine's Day Dinner
The Vista Room at the Blue Marlin
February 14, 2008 - 6pm or 8:15pm
Surprise your Valentine with a special dinner at the Vista Room. Dinner is by reservation only. Use the form at the bottom of this page to make your reservation online or by phone by calling 803-799-3838.

$75 per person not including tax & gratuity

Menu

First Course

Pan Seared Scallops with Blood Orange and shaved Fennel Salad
Or
House Pickled Shrimp Cocktail with Sour Orange Mignionette

Pacific Rim Chenin Blanc ‘05

Second Course

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Candied Pecan Salad with Blue Cheese, Dry Cranberries and House Vinaigrette
Or
Iceberg Wedge of Lettuce with Applewood Smoked Bacon and Vine Ripe Tomatoes

Chateau St. Michelle Dry Rose ‘06

Third Course

Fennel-Orange “Smoked” Tuna Steak with Yukon Gold Potatoes and Smoky Citrus Aioli
Or

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Filet of Beef with House-Made Pimento Cheese, Potato Puree and Green Beans

Rodney Strong Pinot Noir ‘06

Dessert Course

Tiramisu with House-Made Lady Fingers and Mascarpone
Or
Bittersweet Chocolate Mousse with Gran Manier Whipped Cream

Mumm Nappa Prestige NV

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From the Kitchen of Executive Chef, Brian Dukes

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In each issue of our newsletter Brian will be sharing a recipe with our readers. This issue he has chosen Tiramisu and Lady Fingers, one of the desserts featured at the Valentines Day Dinner.

Tiramisu
Ingredients:

  • EGGS, 8, with yolks and whites separated
  • SUGAR, 1/3 cup
  • MASCARPONE, 1 pound
  • HEAVY CREAM, 1 cup
  • ESPRESSO COFFEE, 2 cups cooled
  • BRANDY, 2/3 cup
  • LADY FINGERS, 30
  • BITTERSWEET CHOCOLATE, 2 ounces grated
  • COCOA POWDER, Dutch process, sifted, for garnish

Directions:

  • Mix the sugar into the egg yolks, blending well.
  • Add a little Mascarpone at a time to the egg yolk mixture and mix until smooth. Set aside.
  • In a separate bowl, beat the whipping cream until stiff peaks form. Set this aside as well.
  • In another bowl, beat the egg whites until stiff peaks form.
  • Fold the whipped cream into the egg yolk mixture, then fold in the beaten egg whites.
  • Spread about 1/3 of the cream mixture of a 4-6 quart glass baking dish or serving bowl.
  • Place expresso coffee in a large mixing bowl and combine with the brandy.
  • Dip a lady finger into the expresso, lay it in baking dish on cream mixture.
  • Top with grated chocolate.
  • Continue in this manner, laying lady fingers side by side to cover the bottom.
  • Place another 1/3 of cream mixture on top of soaked lady fingers.
  • Cover this with another layer of expresso-soaked lady fingers.
  • Top with remaining cream mixture and grated chocolate.
  • Dust final layer with grated chocolate and cocoa powder.
  • Chill 2 hours to set. 
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James Beard Anniversary Dinner
The Vista Room at the Blue Marlin
March 10, 2008 - 7pm - 10pm
Help us celebrate the anniversary of this special occasion. Dinner is by reservation only. Use the form at the bottom of this page to make your reservation online or reserve by phone by calling 803-799-3838.

$110 per person not including tax & gratuity

Menu

Hors d'oeuvres

Charleston She-Crab Soup, Aged Sherry

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Fried Green Tomatoes, Chipolte Aioli
Oysters on the half-shell Bienville
South Carolina Mustard based BBQ, White Lily Biscuit and Cole Slaw
Salt and Pepper Catfish, Tabasco Tartar Sauce

Perrier Jouet Brut Grand Brut NT

First Course

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Jumbo Lump Crab Cake
Vine-ripe Tomato, Mixed Greens, Apple-wood Bacon, Clemson Blue Cheese, Sweet Remoulade

Dry Creek Fume Blanc '06

Second Course

Shrimp and Grits; Stone Ground Grits, Wild Carolina Shrimp, Tasso Ham Gravy

Pacific Rim Chenin blanc '05

Third Course

Roasted Manchester Farms Quail with Dirty Rice Stuffing, Collard Greens and Rich Poultry Broth

Charles Krug '05

Main Course

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Gulf-Stream Black Grouper Succotash
Local Butter Beans, Corn, Tomatoes and Roasted Garlic Butter Sauce

Ferrari-Carano Chardonay '05

Dessert

Pop's Pecan Pie
Bourbon-créme fraiche ice cream

Ferrari-Carano Eldorado Noir '05

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Click here for a printable version of the recipes

Lady Fingers
Ingredients:

  • EGGS, 5, separated, room temperature
  • SUGAR, 3/4 cup
  • VINEGAR, 2 drops
  • VANILLA EXTRACT, 1 teaspoon
  • ALL-PURPOSE FLOUR, 3/4 cup plus 2 tablesp.
  • POTATO STARCH, 1/3 cup
  • SALT, pinch
  • CONFECTIONERS' SUGAR

Directions:
Beat the egg yolks and 3 tablespoons of the granulated sugar in a large mixer bowl until the mixture is light, thick and forms a slowly dissolving ribbon when the beater is lifted, 7 to 10 minutes. Beat the egg whites in a warmed bowl at high speed with clean beaters until foamy. Gradually beat in the remaining granulated sugar and continue beating at high speed until the peaks are stiff and shiny. Beat in the vinegar and vanilla. Sift the flour, potato starch and salt together. Fold a quarter of the egg yolks into the whites; then alternately fold the flour mixture and the egg whites into the yolks.


Shaping:
Spoon the batter into a pastry bag fitted with a 1/2 inch plain tip. Pipe 5-inch-long strips of the batter about 1 inch apart on greased and floured or parchment-lined baking sheets. Sift the confectioners' sugar over the tops.


Baking:
Heat the oven to 425*F. Bake until lightly golden for 10 to 15 minutes. Cool on racks. Ladyfingers keep 2 to 3 weeks in an airtight container. Makes 30

 

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Below is our online reservation form. Please fill out all information. You can make a reservation for one or both of the dinners using the same form. Check the appropriate box or boxes and click submit, this will bring up an email message and then click send. We look forward to serving you.

- Parties of 2 to 4 only.Seatings at 6, 6:30, 7, 7:30 and 8

- One seating only. 7pm

     
 
 

Blue Marlin - 1200 Lincoln Street - Columbia, SC 29201 - (803) 799-3838 - Newsletter Designed by Dixie Graphic Design