Yum Yum Gimme Some

Steamed Artichokes

Artichokes can seem like a pretty adventurous proposition...and that is awesome! Because they are really super easy to cook.

You will look like a culinary rock star with mad skills

She doesn't have to know any different. Throw in some equally easy dipping sauces and date success is assured.

steamed-artichokes

What You'll Need:

How to Make It:

Thoroughly wash and drain the artichokes. Then, cut the tops and the stems of the artichokes off.

Top the artichokes with tons of chopped garlic.

Cut the lemon in half and squeeze all the juice over artichokes.

Drizzle olive oil and salt and pepper over artichokes.

Steam artichokes over simmering water or in a steamer till the leaves come off easily and the base of leaves are soft and tasty

For the Dipping sauce:

I recommend melted butter with garlic and lemon or ranch dressing with some hot sauce mixed in for kick. Explore whatever you want!

Beet and Sweet Potato Gratin

Mmmmm, cheesy tasty root veggie goodness! Impressive to the eyes and even more impressive in the tummy.

I used beets and sweet potatoes here, but you can use carrots, potatoes, turnips, any kind of root veggie you want.

sweet-potato-beet-gratin

 

What You'll Need:

  • Beets, sliced

  • Sweet potatoes, sliced

  • Onions, sliced

  • Garlic powder

  • Cheese (Swiss, Cheddar, Gouda, whatever you like)

  • Olive oil

  • Salt and pepper

  • Paprika

sweet-potato-beet-gratin

How to Make It:

Preheat oven to 350.

Slice all the veggies very thin, I used a mandoline.

After you oil the baking dish (so veggies won’t stick) layer the beets, then sweet potato, then onion.

Add some garlic and salt and pepper.

Then add another layer of beet, potato, onion, and spices, repeat til you get almost to the top.

Top it off with your cheese, sprinkle with paprika, cover, and it’s ready for the oven.

Leave it in for about 45 minutes, then take off the cover, cook for another 10-15 mins. til browning on top.

Let it cool a bit, then slice it up and serve the tastiness!

Chicken Marsala

This is a date dish that is sure to impress. And, it's super tasty and easy (like all our DKYD recipes).

What You'll Need:

How to Make It:

First flour the chicken breasts (if you're flouring), brown the chicken in a little olive oil over med. high heat. Once it’s done, remove from pan.

chicken-marsala

Next step, add the mushrooms and sauté til browned. Then add the garlic for 1 minute.

mushrooms

Take the pan off the heat and add the Marsala wine. Place gently back on the heat, deglaze the pan to get up all the tasty bits. Stir in the pesto.

Drop the breasts back into the pan to coat for a minute, then serve over pasta.

Garnish with Italian parsley if you like. (See, I told you this was easy!)

Keep spicin' it up!

Zesty Kickass Orange Sauce

Here is an amazingly simple sauce to ladle over poultry, fish, dessert, or, when cool enough, your date. As always, click on the ingredient links to get them sent right to your door, so you'll have all you'll need to start turning up the heat in your kitchen!

How to Make It:

Take 3 oranges, peeled and cut in chunks as shown. Remove the seeds, peel, and the pith in the center.

Put the orange in a pot.

Then add:

Bring all to a boil, reduce heat to simmer for about an hour.

Yum yum gimme some!

Chilaquiles

What the hell is a Chilaquile, you might ask? No, it is not the goat sucking cryptid of folklore. It is actually an easy to make and tasty Mexican dish usually for breakfast or brunch.

Here’s how ya make it.

Saute-onions-tomatos

I start by sautéing some fresh onions and tomatoes over med-high heat in a little oil. Just for a minute, as I want to have some texture.

tortilla-chips-sautee

Then add some tortilla chips to the pan.

chilaquiles-recipe-salsa

Throw your favorite salsa on top. Maybe add some jalapeños if ya like it spicy, like me.

Stir it up, til the chips soften a bit, and plate it.

If you want to be really wild, add some queso fresco, sour cream, chicken, avocados, or whatever you can think of.

Top with a fried egg and marvel at your culinary prowess.

Keep spicin' it up!

A Little Tonkatsu Lovin'

One of the best things I brought back with me from my trip to Japan, oh so many years ago, was a love for a dish called Tonkatsu. A very simple preparation of a pork cutlet, pounded thin, dredged in flour, dipped in egg, and rolled in Panko bread crumbs. Then deep fry!

What could be more satisfying than a nice hot, crunchy, succulent piece o’ porky goodness?!? Well, a nice hot, crunchy, succulent piece o’ porky goodness smothered in what, to me, is one of the tastiest sauces on this planet – Bull Dog Tonkatsu Sauce. Oh yes, my friends, this is one damn tasty sauce. Every bite takes me back to Tokyo and the first time I was introduced to this velvety sweet umami bomb.

When I had Tonkatsu that first time, it was served on a bed of fresh shredded cabbage, with a side of Japanese rice, and some miso soup. Heaven. But, since then, I have added it to my breakfast routine as well. I will serve it straight on top of the rice, sprinkled with Shichimi Togarashi spice mix, and I like to top it off with a nice egg Tamagoyaki (Japanese egg roll). You can make it any way you wish and I’m sure you will find amazing ways indeed.

One of the greatest things about Tonkatsu is that it freezes incredibly well. I make big batches and freeze most of it for a later scrumptious meal. Just take a couple of cutlets out of the deep freeze, slap em on an oven rack at about 400 dg and flip after about 10 minutes and when they are warm enough for ya, take em out and chow down!

Once they are nice and full of crunchy golden goodness, take them out of the oil and let them drain on a wire rack to cool for a few minutes. Then chop them up a bit and serve them as I noted earlier.

This is a great date dish and a bit of adventure as it brings in some Asian flair. So cook it up, enjoy and have a great date.

Now go spice it up!

But don’t you dare forget that Bull Dog sauce!

So here is how to make this simple yet amazing dish:

Take a batch of pork cutlets, I prefer Pork Loin, Cut them into single serving size ( about 1/2 inch thick) and pound them thinner. This pounding of your meat tenderizes the tasty morsels.

Then dredge the cutlets in flour, then a bowl of beaten eggs, and finally roll them all up in Panko bread crumbs. It’s just that easy!

Once they are all breaded up, you need to drop them into the deep fry. Heat up some vegetable oil or peanut oil in a pot to 375 degrees. Only fill the pot to halfway, because the oil will expand when you put in the meat. And nothing ends a date quicker than you becoming a human torch. Only put a few cutlets in at a time and let them cook away til they are nice and golden brown on both sides.

tonkatsu-recipe-fried.jpg