Feb 8, 2015

Feed your sweetheart!


Last week, I was invited to a fun event at Oakwood Homes in Murray.  See these super tall fellas? They are Jake and Aaron, chefs at Whole Foods in Park City.  They gave a bunch of us bloggers a cooking lesson and fed us! They sent us home with recipes and I thought I'd give them to you, just in time for Valentines Day so you can whip up a yummy for your Valentine.  Or tell your sweetheart to get in the kitchen and make it for you! There's a little something for everyone below, as well as pictures of each dish.  You're welcome!

Sweetheart Steak
1.5 - 2 lb boneless rib-eye steak
Salt & Pepper
Olive oil
Butterfly your rib-eye steak folding open to look like a heart
Brush olive oil on both sides
Season w/salt & pepper
Place on hot grill or in hot pan
Mark or sear both sides
Cook until desired temp

Garlic Herb Fingerling Potatoes
2lbs fingerling potatoes
Olive Oil
Rosemary
Basil
Garlic
Salt & Pepper
Wash potatoes & cut up larger ones
Place in bowl & toss in olive oil, salt, pepper, garlic, & fresh herbs
Place on cooking sheet pan & place in 350 oven for 25-35 min or until tender


Pork Chop w/Apple Chutney
Two 6-8 oz bone in pork chops
Olive oil
salt & pepper
2 apples
1/2 cup sugar
1/4 apple cider vinegar
Brush pork with olive oil and season with salt & pepper
Place on hot grill or in hot pan & mark or sear both sides
Cook until desired temp
Dice apples & put into sauté pan with olive oil
Once apples start to cook add sugar & cook until sugar is dissolved & forms a sauce
When apples start to caramelize deglaze pan with vinegar
Cook until apples are desired softness

Truffle Mashed Potatoes
4-5 lbs peeled potatoes
Butter
Heavy Cream
Salt
White pepper
Truffle oil
Place potatoes in water & bring to boil in salted water
Cook until fork tender
Melt butter and add butter and heavy cream to potatoes
Using potato masher or mixer whip potatoes until desired texture
Season with salt & pepper to taste
Fold in truffle oil to desired taste


Crab Cakes
1 lb crab meat
Yellow pepper
Red pepper
Red onion
Garlic
Olive oil
Apple wine vinegar
Salt & pepper
Tarter sauce / mayo
Lemon juice
2 eggs
1 cup bread crumbs
Small dice your peppers and onion mince garlic
Heat up sauté pan with olive oil
Add peppers, onion, garlic
Sauté until onion is translucent & the garlic is fragrant
Deglaze pan with vinegar
Cook out vinegar and cool down mixture
Put crab into bowl and add eggs, bread crumbs, tartar sauce, lemon juice, cooled mixture
Hand mix everything until well blended
Let sit while mixtures sets up
Heat olive oil in pan and make mixture into cakes
Place cake in pan and cook until golden brown
Flip & cook other side until golden brown
Take out, put on plate, serve with cocktail sauce


Parmesan Tuiles with Heirloom Tomato Salad
Parmesan Cheese
Heirloom tomatoes
Red onion
Roasted bell peppers
Basil
Garlic




Thanks for reading! 
~Deena Marie~

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