Wolf,
Here is the dinner I laid out for the lovely Mrs. Laubner, of course I tried it out on a studio audience first to work the "kinks" out of hte recipes.
A "Recipe" for an Evening of Indulgence
Tournedos Kelly
Serves: 2
4-4oz Filet Mignon steaks, totally trimmed
2-tablespoons butter
4oz. Phillips Jumbo lump crabmeat
½-cup crimini mushrooms
½-teaspoon dried thyme
2-tablespoons shallots, minced
2-tablespoons brandy
2-tablespoons sweet sherry (cream sherry)
1-teaspoon tomato paste
1/3-cup heavy cream
Salt and pepper
Dash of Tabasco
1. Heat butter in a large sauté pan
2. When butter begins to brown add the tournedos
3. Brown the beef on both sides and then add the shallots and the thyme
4. Add the crabmeat and brown further.
5. Deglaze the pan with the brandy and sherry
6. Flame the pan to burn off the alcohol
7. Add the tomato paste and the cream and blend well.
8. Remove the steaks from the pan once you have reached the desired doneness.
9. Reduce the sauce to the desired consistency and adjust seasoning with salt and pepper and Tabasco.
Garlic Scented Spinach
1-cellophane package washed spinach, stemmed
2-tablespoons olive oil
2-3 cloves garlic, peeled and thinly sliced
2-tablespoons white balsamic vinegar
Salt and pepper
1. In a large sauté pan heat the olive oil.
2. Add the garlic and brown slightly
3. Add the spinach and toss well to coat in the oil.
4. Splash in the vinegar and combine well.
5. Adjust the seasoning with salt and pepper
Tourne Potatoes in peppered red wine glace"
4-russett potatoes
1-15oz can beef broth
½-cup red wine
½-teaspoon peppercorns
½-teaspoon marjoram
1-teaspoon Worcestershire sauce
2-teaspoons cornstarch mixed with water
1. Put beef broth and red wine in a medium sized saucepan over medium heat.
2. Add the seasonings and reduce the liquid by half.
3. Add the cornstarch and mix thoroughly.
4. Cut the potatoes into small "football" shapes (3-4 per person).
5. Place these potatoes into a baking pan and pour the sauce over the top.
6. Bake in a 375-degree oven for 15-20 minutes or until tender.
Chocolate Ganache Dipped Strawberries
Strawberries, washed and dried
8 ounces bittersweet chocolate, chopped
¼ -cup heavy cream
1-tablespoon dark rum or other liquor (optional)
1. Heat the cream in a small saucepan over medium heat and bring just to a boil.
2. When the cream has come to a boil, place the chocolate into the hot cream, and whisk until smooth.
3. Stir in the rum if desired.
4. Dip berries into the warn chocolate and place on wax paper to cool
Don't forget the flowers!
Good Luck
Help with a romantic dinner menu.
