Romantic food for your date

Romantic food for your date

Some Romantic Date Night Recipes to Make at Home

Romantic food for your date We’ve got some delicious date night ideas that really turn up the heat.find the perfect recipes for a romantic date at home.

Sticky Bison Short Ribs with Waldorf Slaw and Gaufrette Potatoes

Ingredients

Short Ribs

Three-quatre cup + one Table spoon pure maple syrup

Three-qutre cup + one Table spoon soy sauce

One Table spoon chipotle peppers, chopped

Two Table spoon sweet paprika

One Table spoon coriander seeds

One Table spoon fennel seeds

One Table spoon dried thyme

Three-quatre table spoon cayenne pepper

Three-quatre table spoon ground allspice

Three-quatre  table spoon ground cinnamon

Two and half table spoon of salt

Half Table spoon freshly ground black pepper

One cup brown sugar, packed

Five lb(s) bison short ribs

cold water.

Waldorf Slaw

Half head celeric, julienned

One green apple, julienned

One cup green seedless grapes, halved vertically

Half bunch fresh flat-leaf parsley leaves

One tsp lemon zest

squeeze fresh lemon juice

Half cup homemade or good-quality mayonnaise

Half cup walnuts, toasted

sea salt and freshly ground black pepper.

Gaufrette Potatoes

Fove lb(s) russet potatoes

oil, for deep frying

sea salt.

How to prepare

Short Ribs

1. Mix maple syrup, soy sauce, and chipotle. In a bowl and set aside.

2. In another large bowl, combine paprika,

3. Then add ribs and rub with mixture. Apply maple

4. Also remove ribs from refrigerator and set aside for

5.Then Preheat oven to 375°F.

6. Place ribs in a Dutch oven or roasting pan. Add

7. Remove ribs from liquid and set aside. Strain

8.Preheat oven to 425°F. Then place ribs, reduced cooking liquid, and one cup of cold water in a Dutch oven or roasting pan. On the stove over medium-low heat, bring to a simmer. Transfer to preheated oven and cook, for twentyfive minutes.

9. Then remove from oven and transfer ribs to warmed serving dish or plates.

10. On the stove over medium-high heat, reduce liquid in Dutch oven to a syrupy consistency.

11. Then to serve: Dress ribs with reduced sauce. Enjoy

Waldorf Slaw

1.Combine celeriac, apple, in a large bowl.

Gaufrette Potatoes

1. On a mandolin, using the waffle blade and turning the potato a quarter turn after each cut, slice potatoes to a thickness of 1/16 inch. Immediately place slices in cold water until ready to fry.

2. Then a heavy-bottomed saucepan or deep-fryer, heat oil until temperature reaches 350°F .

3. Drain potatoes and pat dry. Deep-fry in small then serve.

Pan-Seared Branzino with Tomato and Capers

Ingredients

Four skin-on branzino fillets, bones removed

Half table spoon kosher salt

Two Table spoon extra-virgin olive oil

One cup cherry tomatoes, quartered

Two Table spoon capers, drained and rinsed

Half cup pitted nicoise olives, halved

Three Table spoon dry white wine

One Table spoon unsalted butter

Two Table spoon chopped Italian parsley.

How to prepare

Start by heating a large skillet over medium-high heat. Then Place the branzino fillets on paper towels and dry well,with a sharp knife, score the skin of each fillet by making three shallow cuts on a slight diagonal. Then sprinkle the fillets on all sides with the salt.

2. Then add the oil to the hot pan; add the fillets, skin side down, being sure to lay the fish away from you in the pan. Press gently on each fillet to make sure the skin has full contact with the pan. Allow the fish to cook undisturbed for three minutes. Using a fish spatula, gently flip the fillets and cook for another thirty seconds. Then remove the branzino to a platter, skin side up, and keep warm.

3.Then to the hot pan, add the tomatoes, capers and olives.And cook for one minute, stirring with a wooden spoon. Add the white wine, reduce the heat to medium, and cook until the wine is reduced by half, about 2 minutes. Stir in the butter and parsley. Spoon the sauce over the branzino.Serve hot and enjoy.

Seafood Risotto with Crab and Scallops

Ingredients

Three cups vegetable stock.

Three table spoon unsalted butter.

One table spoon olive oil.

Two shallots, finely diced.

Two small Thai red chilies, thinly sliced.

Three-quatre cup Arborio rice.

Quatre cup white wine.

Four oz bay scallops.

Half cup grated Parmesan cheese, plus more for garnish.

Half lb(s) crabmeat, picked through.

Quarter cup finely chopped parsley, plus more for garnish.

Two Table spoon finely chopped tarragon.

Grated zest of half lemon.

How to prepare

1. Bring vegetable stock to a simmer in a sausce pan.

2. And in a medium sauté pan over medium-high heat, melt butter. Add olive oil and cook until butter has browned slightly and smells nutty, about three minutes. Add shallots and chilies and cook, stirring frequently, until shallots are soft, about three minutes.

3. Then add rice and cook, stirring, until grains are coated with butter mixture, about three minutes. Stir in wine and cook, stirring, until no liquid remains.

4. Add a ladle of hot stock and cook, stirring constantly, until the liquid is fully absorbed and rice appears almost dry. Also repeat process, stirring constantly, until risotto is al dente and creamy. When the last ladle-full of stock is added to the rice, gently stir in the bay scallops and allow to cook for thirty to forty seconds.

5. Then remove pan from heat and gently fold in Parmesan, crab, parsley, tarragon and lemon zest. Spoon risotto into warm bowls, garnish with more cheese and chives, if desired.Serve while hot.

Linguine with Shrimp and Lemon Oil

Ingredients

For the lemon oil

Half cup extra-virgin olive oil

One lemon, zested

For the pasta

One lb(s) linguine pasta

Two Table spoon olive oil

Two shallots, diced

Two cloves garlic, minced

Sixteen oz frozen shrimp

Quatra cup lemon juice (about 2 lemons)

One lemon, zested

One table spoon salt

Half tsp freshly ground black pepper

Three oz arugula (about 3 packed cups)

Quatre cup flat-leaf parsley, chopped.

How to prepare

For the lemon oil

1. Start with combining the olive oil and the lemon zest in a small bowl and reserve.

 The pasta

1. Bring a large pot of salted water to a boil over high heat. Then add the pasta and cook until tender but still firm to the bite, stirring occasionally, about eight to ten minutes. Drain pasta, reserving one cup of the cooking liquid.

2. In a large, heavy skillet warm the olive oil over medium heat.Then add the shallots and garlic and cook for two minutes. Add the shrimp and cook until pink, about five minutes. Add the cooked linguine, lemon juice, lemon zest, salt, and pepper. Toss to combine. Turn off the heat and add the arugula.Strain the lemon zest out of the reserved lemon olive oil using a mesh seive and add the oil to the pasta. The zest can be discarded. Add some of the cooking water to desired consistency. Then add the chopped parsley to the pasta and toss to combine. Serve while hot.

Rack of Lamb and Ravioli Stuffed with Lamb

Ingredients

The Rack of Lamb

Three racks of lamb

Half cup horseradish-Dijon mustard

Four clove garlic

Three Table spoon thyme

Two Table spoon chopped rosemary

One Table spoon of brown sugar

Ravioli stuffed with Lamb

Two lamb shanks

pint of stout

Quatre cup of raisins

One onion

One carrot

One celery stalk

Four clove of garlic

One Table spoon thyme

pinch cinnamon

bay leaf.

One clove.

How to prepare

The Rack of Lamb

1. Set aside french lamb racks and clean protruding bones of any tissue.

2. Then combine remaining ingredients to make a rub, adding vegetable oil as needed to moisten.

3. Rub over meaty side of ribs and refrigerate several hours or overnight.

4. Bake at 450F for fifteen minutes, or until just crispy brown.

5. Then reduce to 325F and bake for another thirty to sixty minutes until internal temperature of the meatiest part reaches 145F.

6. Then remove from oven and cover with foil for Ten to fifteen minutes.

7. Cut into sections of three and serve on a squash puree.

Ravioli stuffed with Lamb

1. Begin by Preheating the oven to 325F

2. then in a Dutch oven over hi heat, brown the lamb on all sides, set aside.

3. Lower heat to med and sauté onion, celery and carrot for a few minutes until soft.

4. Then add garlic for a minute (do not let it brown).

5. Add lamb back in, and add stout to cover.

6. Add thyme, raisins, cinnamon, bay leaf and clove.

7. Put in oven until falling off the bone (1.5 – 2 hours).

8. Remove shanks and shred meat, discarding bone and other bits.

9. Add shredded lamb and enough of the braising liquid, raisins and vegetables (in a bowl)  to make a nice mixture for stuffing ravioli.

10. Then roll out pasta according to home-made ravioli directions, add a tsp or two to pasta and cover with another sheet to make ravioli.

11. Let dry for ten minutes before refrigerating or freezing.

12. Boil for ten to fifteen minutes in salted water depending on pasta thickness.

13. Serve while hot with a reduced sauce made with left-over braising liquid, red wine and beef stock.Enjoy.

 

 

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