Chef JJ Johnson’s 3 Romantic Recipes You Need For Valentine’s Day

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Valentine’s Day is approaching and many couples have to change their plans this year thanks to the COVID-19 pandemic. Some couples are choosing to do a virtual candlelight dinner while others are opting to have a romantic night inside. No matter which one you choose, Chef JJ Johnson, who owns Fieldtrip Harlem and stars in his own show on CLEO TV called Just Eats With Chef JJ, has you covered. Check out the slideshow for his recipes for a deep dish lobster mac and cheese, his “Nice & Smooth” cocktail and pound cake with blackberry sauce.

Deep Dish Lobster Mac & Cheese 

Source: Chef JJ Johnson / Chef JJ Johnson

Recipe Courtesy of Chef JJ Johnson 

Ingredients: 

4 cups half & half 

1 egg, whisked  

4 tablespoons butter  

5 garlic cloves, chopped  

1 tablespoon tarragon  

¾ cup cream cheese 

2 cups gruyere cheese 

2 cups mozzarella 

2 cups lobster tail, chopped in chunks  

1 pound pipe rigate pasta, cooked 

1 block Parmesan for grating  

Method: 

1. Preheat the oven to 350 degrees. 
2. Add the half & half, egg, and butter to a large pot over medium heat. Make  sure the egg is incorporated evenly into the half & half. 
3. Add the garlic and tarragon as the butter begins to melt and the mixture  comes up to a low simmer. 
4. Add in the cream cheese and 1 cup each of the gruyere and mozzarella  cheeses. Stir to combine so the cheese can begin to melt.  
5. Once the cheeses are melted, incorporate the lobster tail and stir to coat in  the sauce. 
6. Add in the pasta and season with cracked black pepper. Stir until all of the  ingredients are well combined. Adjust seasonings if necessary.  7. Add half of the mac and cheese into a 9×13 baking dish and sprinkle ½ a cup  each of the gruyere and mozzarella cheeses over the top. Pour the remaining  mac and cheese on top and sprinkle the remaining ½ cup each gruyere and  mozzarella. Then finely grate an even layer of parmesan cheese over the top. Place the mac and cheese in the oven and bake until golden  brown and bubbly. 

“The Nice and Smooth” Cocktail 

Source: Chef JJ Johnson / Chef JJ Johnson

Ingredients: 

1 (33.8 fl oz) bottle mango nectar 

1 (8 fl oz) bottle cranberry juice 

1 bottle Prosecco  

Juice of 1 lime  

1 lime sliced and quartered 

1 lemon sliced and quartered  

Method: 

1. 1. Mix the mango nectar, cranberry juice, and prosecco together in a larger  pitcher.  
   2. Pour the drink into a mason jar glass with ice, a squeeze of fresh lime juice  on top, and garnish with the lemon and limes.

Pound Cake with Blackberry Sauce and Ice Cream 

Source: Courtesy of Chef JJ Johnson / Chef JJ Johnson

Yield: 4-6 servings 

Ingredients 

4 tablespoons butter 

4 cups blackberries 

1 sprig of rosemary 

Black pepper 

½ cup lightly packed brown sugar 

½- ¾ cup Haitian rum 

1 store-bought pound cake 

Ice cream for serving 

Method 

1. In a large sauté pan, heat the butter over medium-high heat. 2. Add in the blackberries, rosemary, a touch of black pepper, and brown sugar,  and let the berries reduce slightly. 
2. Add the Haitian rum and cook off the alcohol by setting a flame to the mixture.  You can do this with a stick lighter; otherwise, let it reduce. 
3. Serve a slice of pound cake with the sauce and a scoop of ice cream.