Romance in the Kitchen

Romance in the kitchen can be tricky. For some couples it is a fine line between romance and a throw down. Sometimes one feels they are more savvy in the world of food than the other. They like to control the seasonings and ideas, leaving the other to be the lowly ‘kitchen bitch’, washing and setting the table. Or the one who so picky you can’t put this or that in and end up butchering any recipe. Or the one who has spun out so far your dish could be on bizarre foods. No matter what recipe your following or what dish your creating together it is about spending time together and having fun.

SPENDING TIME TOGETHER AND HAVING FUN!

Bite your tongue, hold your breath, stomp on your foot, whatever it takes to wrangle in that side of you that wants to be in control, or too creative, or just annoying to your lover. They know, we know now make it happen. So what! He wants be in charge of the grill every single time, or she always has to add something, or he just can eat anything unless its well done, or she doesn’t like anything spicy. We’re in for the long ride with our sweethearts so we might as well start small and be patient, Rome wasn’t built in a day and a courageous eater isn’t either. For all the people out there who feel like they have to be in control, find the will to stop if only for a few hours… I find it rewarding and stress free not to be in control. It is a conscience effort, but what a gift to boost your spouses self esteem. My husband and I cook together all the time and we both through the years have become very laid back in the kitchen. Sometimes if its his idea, I just sit back RELAX(who doesn’t enjoy relaxing?) do the dishes and set the table, and he does the same for me. The other night we decided to make tacos, we both wanted to make salsa. So we did, they were totally different and it was fun talking about our different ideas over dinner. Romance isn’t always hearts and kisses, it’s having fun complimenting and surprising each other.

Here’s my recipe for romance in the kitchen.

King Crab Shooters
2 pounds King Crab Legs
4 oz. Butter
2 Lemons

Steam your Crab, and make your Clarified Butter(see below) Cut your crab kegs, pull out the meat, into bite size pieces. Put into shot glasses and drizzle butter and a squeeze of lemon. Feed each other and enjoy the moment.

Tenderloin with Bearnaise and Port wine reduction

2 10oz Center cut Tenderloin(beef, elk, buffalo, etc…) S+P and olive oil. Grilled to desired temperature. I like to let my meat rest after it comes off the grill. It redistributes juices and flavor. Longer the better. Perfect timing to make your bernaise.

1 Liter Port wine in a thick bottomed pot. Reduced on medium high down 35+ minutes until very bubbly. Keep a watchful on this, it will burn quickly once it is almost done. I pull it off when it is still a little thin as it cools it will thicken. Set aside.

– Bearnaise

1 teaspoon Red Wine Vinegar
1 teaspoon White Wine
3 T Chopped Fresh Tarragon Leaves
1 T Worcestershire
Kosher Salt
Freshly Ground Pepper
3 Extra Large Egg Yolks or 5 Regular Size Yolks

–Clarified Butter
1/2 Pound of Unsalted Butter, Melted over low heat and fat skimmed of the top with a ladle or spoon. Keep warm.

Using a pot filled with 2 cups water at a simmer, with a stainless or glass bowl on top. Place yolks, vinegar, tarragon and white wine in the top bowl. Whisk constantly over heat until mixture thickens slightly and the bottom of the bowl is visible. Remove bowl from heat and start whisking in clarified butter slowly in an even stream. 2oz. of butter for every yolk. Once sauce is thickened add worcestershire and salt + pepper. Finish with some fresh tarragon sprigs and a dash of cayenne or tabasco. Place tenderloin on the plate with accompaniments and drizzle bearnaise over streak and drip port wine onto plate and through the sauce.

Chocolate Dipped Strawberries

Rinse Berries and lay out on a sheet pan with a couple paper towels to dry. On another sheet pan place parchment paper and put into the freezer for 10 minutes.

– Dipping Chocolate

4 oz Margarine(It works better than butter for a crisp chocolate coating)
1 Cup Bittersweet or Semi Sweet Chocolate
Melt in Microwave 34-45 seconds and whisk until creamy and glossy

Grab berry by the stem and dip/roll in the chocolate and lay on parchment paper sheet pan. Put in the fridge to crisp for 15 minutes and enjoy with some champagne.