We are getting back to the basics of love. Chef Adrian Perez is showing us some elegant and easy recipes for a romantic dinner with your sweetheart.
RED WINE REDUCTION
1/2 cup celery-roughly chopped
1/2 cup carrots - roughly chopped
1 cup yellow onion - roughly chopped
2 sticks unsalted butter
1 tbsp peppercorns
1 tsp sea salted
4 cloves garlic with skins- smashed open
1 tbsp tomato paste
1 sprig rosemary
1 sprig thyme
3 sage leaves
2 cups beef broth or 1 boullion cube
1 bottle of your favorite red wine-dry only
1/2 cup grape jelly 3 tbsp ketchup
Heat a skillet on medium heat, add 1 stick of butter immediately to the pan before it becomes too hot. Once butter has melted, add carrots celery, onions, peppercorns, garlic, thyme, sage, rosemary, and 1 tsp sea salt.
Brown veggies until they are tender, about 3-4 minutes. Add tomato paste, and stir.
Bown another 2 minutes until veggies are red and well mixed with tomato paste.
Next, Add your wine and beef broth, and bring to a simmer. Reduce heat to a medium low or soft simmer and allow liquid to reduce by half its volume. Pay attention to the wine ring around the skillets brim keep track of reduction volume.
Take your cheese cloth and place it over a clean small soup pot or another clean skillet and ladel the reduction over the cheese cloth to strain out veggies and herbs. You may keep the carrots, celery & onions for an additive to a veggie saute or to top off your steak later.
Heat your wine sauce back to a medium low and add ketchup and grape jelly. If your sauce isnt thick enough, continue to reduce it until desired thickness.
Finish it with your remaining stick of butter.
Your sauce should be velevety and glossy in appearance.
(16-ounce) Prime ribeye Steak
1 teaspoon olive or canola oil
1/2 teaspoon coarse kosher salt
1 1/4 teaspoon freshly cracked black pepper
3-4 thyme sprigs
2 garlic cloves, partially crushed
4 tablespoons butter
This technique creates a great mouth-watering charred steak using a very hot skillet while emitting a great deal of smoke. Be prepared with pot holders and proper ventilation. Place skillet in oven and preheat oven to 450F. Brush both sides of steak with oil and season with salt and pepper. While oven is still heated, carefully remove pan and place on stovetop over medium heat.
Place ribeye steak in skillet and sear for 2 minutes. Flip, top with garlic and thyme and place skillet back in oven for 6-7 minutes.
Put skillet back on stovetop over low heat. Flip steak, top with butter and carefully tilt pan while scooping melted butter, garlic and thyme to continually coat steak for 1-3 minutes.
Confirm doneness with an instant read thermometer and pull from skillet at 120-125F for medium rare. Let rest five minutes and coat with browned butter before serving.
8 oz lobster tail, 2 tails
3 tablespoons butter, melted
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon fresh parsley chopped
1 teaspoon lemon juice
2 wedges lemon, to serve
Using a clean pair of scissors or kitchen shears, cut along the middle of the top of the shell towards the fins of the tail, making sure to cut in a straight line. Do not cut through the end of the tail.
Using a spoon, separate the meat from the two sides of the shell, then lift the meat up and out from inside the shell. Press the two sides of the shell together, then lay the meat over the seam where the two shells meet.
If you are having difficulty opening the shell up to lift out the meat, flip the tail over and make cuts along the carapace where the legs meet the bottom part tail. This will help break the rigid structure of the shell and allow it to be more flexible. While cutting through the shell, you may have also cut into the meat, which is perfectly okay. Make a shallow cut through the middle of the lobster meat so that you can peel down the thin layer of meat over the sides. This gives the lobster tail its signature look.
Preheat oven to 450F (230C).In a small bowl, combine the butter, salt, pepper, garlic powder, paprika, lemon juice, and parsley, then brush the mixture evenly over the lobster meat.Place the tails onto a baking sheet, then bake for approximately 12-15 minutes, until the lobster is fully cooked but not rubbery.
Serve with a side of broccoli and a lemon wedge. Enjoy!