Really want to impress on date night? It can happen easier than you may think. Of course this is geared more towards the guys no matter the level of culinary skill you may have, but ladies keep this in your bag of tricks as well. Better yet couples shop, plan and execute this together, I guarantee it will be even more enjoyable. Can’t get that reservation at the latest and greatest local restaurant? Don’t want to deal with the hordes of other folks out and about? Well then this plan of attack may just be for you. No high level of culinary expertise needed, just follow the instructions of order and recipes and this will be a night to remember. It is all mapped out for you. The what, the when and the how. Start with the recipes and make list of what you need to purchase and if you want to go all out and purchase that new stemware you have been wanting. Honestly, there is no need to go all out. Using what you have and preparing it yourself is the perfect way to show how much that special someone how much they really mean.Find more great recipes like these from Chef Troy on his website www.cheftroy.net, and be sure to watch Troy live every Tuesday morning on WCCB Charlotte’s morning show News Rising from 7-9 am.
Daily Companion for Couples Sharing Meal
Two Days Before Shop for all ingredients needed Purchase wine-Pinot Grigio for dinner, Pinot Noir for pre-dessert Purchase flowers for table scape Purchase/or choose small serving plate for truffles Purchase/or choose large dinner plate for steak/potatoes Purchase/or choose two dinner salad size plates for sharing Purchase/or choose two each steak knife, fork and linen napkin Purchase/or choose four stemmed wine glassesDay Before Place flower is vase with water Chill pinot Grigio in refrigerator, leave pinot noir at room temperature Steps 1-6 of Pan Roasted Fingerling Potatoes with Broccoli Rabeo Pre-cook potatoes, broccoli rabeo Dry on paper towel lined sheet tryo Half potatoes, place back on sheet tryo Wrap with plastic wrap and store in refrigerator Steps 1-9 of Chinese 5 Spice Chocolate Truffles with Chipotleo Steep cream with tea, squeeze and discard bagso Over heat add chocolate and spiceso Stir to melt chocolate, remove and cool slightlyo Pour in lined dish and refrigerateDay of Step 1 and 2 of directions for Porterhouse for Twoo Set steak out at room temperature at least one hour beforeo Combine ingredients for baste-olive oil, lemon, garlic and rosemary Remove truffle with parchment sheet to a cutting board Cut into one inch squares dust tops Place on small serving plate and leave at room temperature One hour before, preheat oven and skillet Set table with flowers, linen napkins, knives, forks plates and wine glasses 45 minutes before, season steak, sear and place in oven Remove steak, baste and allow to rest Open wine to breath, keep white cold and red at room temperature Preheat non-stick pan over medium high heat Toss/season potatoes, add to pan and warm through Add broccoli rabe, warm through and turn heat Cut steak of bone and into large pieces. Arrange on large plate next to bone where pieces came from Baste steak one more time Arrange broccoli rabe on base of bone and scatter potatoes Drizzle with olive oil, squeeze of lemon over potatoes/broccoli rabe Pour white wine, place steak plate in middle of table and serve couple sharing style Clear table, pour red wine and serve truffles
Porterhouse for Two
1 Each-Porterhouse Steak-2-3 pounds To Taste-Chef Troy’s Spice Mix-or kosher salt/black pepper 1 Cup-Extra Virgin Olive Oil-plus extra to brush 2 Each-Lemons-one juiced, one cut into wedges 1 Clove-Garlic-sliced thin 1 Sprig-Fresh Rosemary-leaves only, chopped fineDirections1. Combine oil, lemon, garlic, rosemary and set asideGrilling2. Preheat grill for direct and indirect heat grilling to medium high heat.3. Lightly brush steak with oil and season liberally with Spice Mix.4. Place over direct heat and sear on both sides.5. Move to indirect heat side, standing steak on its end, use crinkled up foil paper as base if needed.6. Close lid and cook to desired temperature.7. 125 degrees internal temperature for medium rare, basting a few times with oil/lemon mixture.8. Remove baste and allow to rest 5-7 minutes.Pan/Oven1. Preheat oven to 325 degrees and an iron skillet to medium high.2. Lightly brush steak with oil and season liberally with Spice Mix.3. Place in skillet and sear on both sides.4. Move skillet to oven with rack at lowest setting.5. Stand steak on its end, use crinkled up foil paper as base if needed.6. Cook to desired temperature, 125 degrees internal temperature for medium rare.7. Baste a few times with oil/lemon mixture.8. Remove and allow to rest 5-7 minutes.Plating1. Cut both sides of porterhouse off bone, and place bone on a large plate.2. Cut each side into large pieces, keeping the pieces together. 3. Place on plate with bone in position where it was cut off.4. Drizzle with oil/lemon mixture and serve.
Pan Roasted Fingerling Potatoes with Broccoli Rabe 2 Strips-Bacon-sliced into thin strips 1 Tablespoons-Extra Virgin Olive Oil-plus extra To Taste-Kosher Salt/Black Pepper/Crushed Red Pepper 1 Pound-Fingerling Potatoes 1 Bunch-Broccoli Rabe 2 Cloves-Fresh Garlic-chopped fine To Taste-Fresh Lemon-juiceDirections1. Broil a large pot of water to a boil, add a big pinch of salt and fill a bowl with ice water.2. Add potatoes and cook for 4 minutes. 3. Add broccoli rabe and cook for an additional 2-3 minutes.4. Remove with slotted spoon and place in ice bath.5. Drain and leave to dry on paper towels, separate potatoes from broccoli rabe. 6. Cut potatoes in half long ways.7. Heat a large non-stick pan to medium high heat.8. Add bacon and cook until crispy, remove and drain; leave dripping in pan.9. Toss potatoes with oil, season with salt/pepper/crushed red. 10. Add potatoes to pan cut side down and let sear for 1 to 2 minutes or until golden brown. 11. Shake pan to toss potatoes and cook for 2-3 minutes. 12. Add broccoli rabe, a drizzle of olive oil and season.13. Cook to warm through, 2-3 minutes. 14. Serve hot with a squeeze of lemon.
Chinese 5 Spice Chocolate Truffles with Chipotle 7 Ounces-Heavy Cream 3 Bags-Black Tea 7 Ounces-Milk Chocolate- 30%, chopped fine 9 Ounces-Dark Chocolate- 70%, chopped fine ½ Teaspoon-Chipotle Powder ½ Teaspoon-Chinese 5 Spice To Dust-Cocoa PowderDirections1. Line an 8”x8” dish with parchment paper.2. Bring cream to a gentle boil, remove from heat and add tea bags.3. Let cream steep for about 15 minutes.4. Meanwhile chop both chocolates fine.5. Remove bags, squeezing out well into the cream.6. Place cream back on burner over medium heat and add chocolate.7. Add 5 spice/chipotle and stir until chocolate melts.8. Remove from heat and allow to cool slightly, 2-3 minutes.9. Pour in lined dish and refrigerate overnight, or at least 6 hours.10. Run a knife around all edges and remove lifting parchment, place on cutting board.11. Using a sharp knife (whipping blade with each cut), cut into inch squares.12. Dust with cocoa powder and serve.