Create successful ePaper yourself
Turn your PDF publications into a flip-book with our unique Google optimized e-Paper software.
TASTE BUDS<br />
Date Night Delight<br />
Best Marinated Pan Seared Rib-eye Steak<br />
Argentinian Marinade for Steak<br />
Place all ingredients in food processer and process until<br />
smooth.<br />
6-8 cloves of garlic<br />
2 tbsp minced onion<br />
1/2 cup flat-leaf parsley, finely chopped<br />
1/4 cup oregano, finely chopped<br />
1 tablespoon kosher salt<br />
1 tablespoon chile flakes<br />
1/2 cup white wine vinegar or red wine vinegar<br />
3 tbsp lemon juice<br />
3/4 cup olive oil<br />
3 bay leaves<br />
olive oil, for frying 2 rib-eye steaks<br />
INSTRUCTIONS<br />
Place all the marinade ingredients in a non-metallic<br />
dish and mix to combine. Lay the meat in the marinade,<br />
coat on one side and turn over. Wrap it up or place in<br />
a large zip lock baggie and chill overnight or at least 4<br />
hours. Try to turn the meat once to ensure the flavor is<br />
absorbed evenly.<br />
Remove the meat from the fridge and bring to<br />
room temperature for an hour. If you’re pan frying, heat<br />
a griddle pan until sizzling hot. Drizzle a little olive oil<br />
on the meat and season with sea salt. Place the meat in<br />
the pan and cook for about 3 - 4 minutes. Turn and cook<br />
for an additional 3 minutes or to your liking. Pour the<br />
remaining marinade over the meat to deglaze the<br />
pan and turn the meat to coat in the sticky pan juices.<br />
Cover the meat with foil and rest for a 3-7 minutes<br />
before serving.<br />
French Fries<br />
If you cannot make your own or are absolutely<br />
short on time, buy a bag of Trader Joes brand steak fries<br />
in the frozen section and pray to God that no one will tell<br />
the difference. We hear that many people like them and<br />
they are a quick option.<br />
Arugula Salad<br />
Again your go to is Trader Joes. They have<br />
bagged, pre-washed arugula. Go buy it, empty the bag<br />
in a salad bowl, top with your sliced fresh fruits (strawberries,<br />
blueberries, peaches, nuts, and chevre cheese. Provide<br />
a salad dressing and you are finished. If that is too<br />
much work, then place the arugula underneath the steak<br />
on the serving dish. At least your steak will look cute and<br />
maybe your date will nibble on a marinated leaf?<br />
Chocolate Souffles<br />
7 ounces finely chopped bittersweet or<br />
semisweet chocolate<br />
4 tablespoons unsalted butter, plus<br />
for preparing the molds<br />
4 tbsp of granulated sugar to coat<br />
molds (after butter)<br />
1 1/2 teaspoons pure vanilla extract<br />
3 large egg yolks<br />
3 tablespoons warm water<br />
1/2 cup sugar, plus 2 tablespoons<br />
8 large egg whites,<br />
room temperature<br />
1/2 teaspoon fresh lemon juice<br />
Confectioners’ sugar for garnish (optional)<br />
Rub ramekins with soft butter (you can use paper<br />
towel or brush), then coat with granulated sugar. Put the<br />
prepared ramekins in the freezer. (This can be done a<br />
day ahead.)<br />
INSTRUCTIONS<br />
Set an oven rack in lower third of the oven and preheat<br />
to 400 degrees F.<br />
Put the chocolate and butter in a medium heatproof<br />
bowl. Bring a saucepan filled with an inch or so of<br />
water to a very slow simmer; set the bowl over, but not<br />
touching, the water. Stir the chocolate occasionally until<br />
melted and smooth. Remove from heat and stir in vanilla<br />
extract. Set aside.<br />
Combine the egg yolks and warm water in a<br />
large bowl and beat until frothy. Gradually add 2 tablespoons<br />
sugar, and continue beating until peaks form,<br />
about 5 minutes. Very lightly fold the yolks into the<br />
chocolate mixture. (Rinse the bowl well, if using for beating<br />
the egg whites.)<br />
Remove prepared ramekins from freezer. Put<br />
the egg whites in a bow, add the lemon juice. Beat on<br />
medium until frothy; then gradually add remaining 1/2<br />
cup of sugar and increase speed to high. Beat until the<br />
whites hold a stiff but not dry peak.<br />
Working quickly, fold about a third of the egg<br />
whites into the chocolate to lighten; then fold gently in<br />
remaining whites until blended. Gently ladle or spoon<br />
the soufflés mixture into the ramekins, and place on a<br />
baking sheet.<br />
Immediately bake until the soufflés rises<br />
about 1 1/2 inches from the ramekins, and the tops are<br />
touched with brown, about 18 minutes. Remove soufflés<br />
from the oven, dust with confectioners’ sugar in a shaker<br />
or leave plain and serve immediately.<br />
FOR DESSERT<br />
You have to make chocolate soufflés at least once in your<br />
life and you can do it! The key here is making sure your<br />
egg whites have are blended well and of course handling<br />
them with lots of care. Be gentle and this is a super easy<br />
dessert to prepare. You will thank yourself.<br />
46
Change language