Date Night

Dating is not just for singles anymore; now before you start lecturing me on the sanctity of monogamy let me explain what I mean. (For starters I don’t subscribe to the Otis motto of “You don’t lose your spouse, you just lose your turn”!) In my opinion every couple should have a regular date night whether they have been together two months or fifty years, setting aside a night exclusively for just the two of you with no kids or interruptions is a sure way to keep the romance alive, and personally I would prefer to stay home on my date night than go out to a restaurant. I don’t even care what we do; it could be as simple as pizza in front of the television or as elaborate as a theme night complete with costumes and props. But every date night must include some form of sustenance; I mean seriously you need to keep your strength up for all those romantic activities, you know like Wii Bowling and Guitar Hero.

I have a few meals in my arsenal that I have served to my dates, such as Spiced Rummy-Orange Chicken, which is a cheap no- brainer (hmm, say something about those dinner partners?). And then there are the dishes I break out if I am aiming to really impress a man, such as Beef Wellington or Duck a’la Moi and I will also include a recipe that has become an urban legend, Engagement Chicken. I might also be inclined to make these meals if I want something special from a guy; hey a girl has to have weapons besides a low cut shirt to use on a guy. (Like they say, the way to a man’s heart is through his stomach). Oh, and guys, most women find it incredibly sexy when a man cooks for them, you could even get away with serving me Velveeta Shells and Cheese if you wear an apron, but only an apron.

Let’s start with the easier of my two special meals, Duck a’la Moi. This is a dish that I Frankensteined together after eating something similar at a restaurant. You can use either legs or breasts, which ever is available at the grocery store. Be aware that duck is all dark meat and will be greasy if not prepared correctly. Start by scoring the skin with a paring knife being careful not to cut into the meat. Heat your skillet over high heat and spray it with Pam, I don’t use olive oil because the duck will produce its own oils. Season the meat with salt and pepper and then place it in the pan skin side down. This should be pressed into the pan so find a brick or heavy skillet and weigh it down with cans and place over the duck. I don’t have a definitive cook time on this dish; just cook it until crispy on both sides, somewhere between fifteen and twenty minutes. When the duck is done drain it on paper towels to drain out some of the excess fat. Top the duck with a sauce made from a half cup of mixed berries and two tablespoons of blackberry brandy; bring the sauce to a boil and let it cook a bit to reduce. I serve this with rice pilaf and a tossed salad. If you really don’t care for duck you can make this dish with chicken, just use oil when searing it in the pan because there is not as much fat in chicken.

If you really want to impress someone pull out the big guns by making Individual Beef Wellingtons. These appear to be very difficult to make but really it’s not that bad and the results are worth it. Start this dish by searing two one-inch thick filet mignons that have been seasoned with salt and pepper in a screaming hot pan. Cook for about five minutes on each side to caramelize the meat. Now let’s talk toppings, traditionally beef Wellington is made with pâté and mushrooms, but I really do not groove on the fungus so I use a spinach mixture. Sauté up one minced garlic clove with one finely chopped shallot until softened; then mix in about half of a box of frozen spinach and season with salt and pepper. If you don’t like spinach sauté up some mushrooms with a splash of white wine or use roasted red peppers. Now we are ready to assemble. Wellingtons are wrapped in puff pastry and you will only need one sheet to cover the two filets. Just cut the pastry in half and roll it out a bit, then place some of the vegetable mixture in the center, top it with a filet, wrap it up nice and neat, brush with an egg wash and bake at 350 degrees for ten minutes or until golden. I usually serve this with a sauce made from mashed avocado, sour cream and a tablespoon of dry ranch salad dressing blended together. A nice side dish to accompany your Beef Wellington is garlic-mashed potatoes; these are good because what man doesn’t love mashed potatoes.

A few months ago I saw a segment on the Today Show about Glamour Magazine’s recipe for Engagement Chicken, a meal that is said to ensure a marriage proposal to the cook. It seams that twenty-six years ago one of the magazine’s editors made the chicken for her boyfriend, who loved it and then proposed to her a month later. Over the years the magic recipe was passed around the office always resulting in engagements. I found it in one of my back issues but have yet to use it on anyone (Whew smart move on my part!); so here it is, the famous Engagement Chicken recipe and I expect feedback from any single lady who serves it to her boyfriend. (Let’s see if it really entices a man to propose). To make the magic chicken start by preheating the oven to 400 degrees then take a three-pound whole bird wash, drain and let dry for about fifteen minutes. Pour half a cup of fresh lemon juice over the bird, inside and out and season with salt and pepper. Then prick two whole lemons three times with a fork and place deep inside the bird’s cavity. Place it breast side down in a rack placed in a roasting pan, lower the oven heat to 350 degrees and bake uncovered for fifteen minutes. Remove it from the oven and use two wooden spoons to turn it breast side up and cook it for thirty-five minutes more. (Test for doneness by inserting a meat thermometer into thigh and hope for a reading of 180 degrees, continue baking if needed). Let the chicken rest for a few minutes before serving with the juices. Now make sure to follow these steps to a tee if you want a proposal, any deviation could result in undesired reactions. Seriously who knows what could happen, but the last thing you want is your Prince Charming turning into Prince Slacker and taking up residence on the corner stool at the local watering hole

I suppose I should give you the recipe for the Spiced Rummy-Orange Chicken even though I consider this an every night meal and it has no magical qualities. Season four boneless chicken breasts with salt and pepper and then sauté them in olive oil. Once the chicken is cooked through remove it from the pan and add one can of frozen orange juice. Melt this down, and then stir in four tablespoons of spiced rum to make the sauce; voila you are done. I usually serve this dish with couscous. I really like this meal but honestly there is nothing special about it.

Now if one of these meals does not melt your honey’s heart and land you a little blue box filled with happiness, or whatever else you want, then I don’t know what will. (You might need to break out a costume and do theme night, which I highly suggest too). But seriously, make time for your special someone, show them you care by treating them to a special meal prepared by your own two little hands. Remember actions speak louder than words, well in most cases they do; I have been known to raise my voice a little.



Duck a’la Moi

2 pieces Duck, breasts or legs
½ cup Mixed berries, frozen
2 Tblsp Blackberry brandy

Score the duck skin with sharp knife but do not pierce the meat. Season with salt and pepper and cook in a high heat pan weighted down for 15 min per side. Drain the duck on paper towels and let rest. Combine berries and brandy in pan, bring to boil and let thicken into a sauce. Pour over duck.



Individual Beef Wellingtons

2 1” thick filet mignons
1 clove garlic, minced
1 shallot, minced
1 box frozen spinach, thawed and squeezed dry
1 sheet puff pastry
1 egg, scrambled
1 avocado, mashed
½ cup sour cream
1 Tblsp ranch dressing mix


Season each filet with salt and pepper and sear over high heat 5 min on each side, remove from heat and set aside. Sauté garlic and shallot over med heat until soft then add spinach, salt and pepper. Cut puff pastry in half and roll out a bit. Place spinach mixture in center, top with filet, fold up dough and brush with egg wash. Cook at 350° for 10 min. Combine avocado, sour cream and ranch dressing and serve over Wellingtons.



Glamour Magazine’s Engagement Chicken

1 3lb. Chicken
½ cup fresh lemon juice
2 lemons, plus 1 for garnish
Kosher salt
Fresh ground black pepper

Place rack in upper third of oven and preheat to 400°. Wash chicken inside and out, then let drain cavity down in a colander for 15 min. Pat dry with paper towels. Pour lemon juice all over chicken, inside and outside. Season with salt and pepper. Prick 2 lemons 3 times with fork and place deep inside the cavity. Place bird breast side down on a rack in roasting pan, lower heat to 350° and bake uncovered 15 min. Remove from oven and turn breast side up return to oven 35 min more. Meat thermometer should read 180°. Let chicken cool a few minutes before carving. Serve with juices and garnish with herbs and lemons.


Spiced Rummy-Orange Chicken

4 Boneless Chicken Breasts
1 16 oz Can Frozen Orange Juice
4 Tblsp Spiced rum
Salt & Pepper

Season both sides of the chicken breasts with salt and pepper then sauté them until golden brown and cooked through. Remove from pan and slice; in the same pan melt the orange juice and add rum, bring to boil. Return chicken to the sauce and coat thoroughly. Serve over couscous or rice.