Here is a whole night of deliciously romantic recipes for you and your spouse to enjoy as you stay in!You should definitely check out these romantic night recipes.
Garlic Butter Steak
- 1 ribeye steak, 2 inch (5 cm) thick, preferably USDA Prime
- salt, to taste
- pepper, to taste
- 3 tablespoons canola oil
- 3 tablespoons butter
- 3 cloves garlic, peeled and smashed
- 2 sprigs fresh rosemary
- 3 sprigs fresh thyme
- Preheat the oven to 200°F (95°C).
- Generously season all sides of the steak with salt and pepper.
- Transfer to a wire rack on top of a baking sheet, then bake for about 45 minutes to an hour until the internal temperature reads about 125°F (51° C) for medium-rare. Adjust the bake time based on if you like your steak more rare or more well-done (you monster).
- Heat the canola oil in a pan over high heat until smoking. Do not use olive oil, as its smoke point is significantly lower than that of canola oil and will smoke before reaching the desired cooking temperature.
- Sear the steak for 30 seconds on the first side, then flip.
- Add the butter, garlic, rosemary, and thyme and swirl around the pan.
- Transfer the garlic and herbs on top of the steak and baste the steak with the butter using a large spoon.
- Baste for about 30 seconds, then flip and baste the other side for about 15 seconds.
- Turn the steak on its side and cook to render off any excess fat.
- Rest the steak on a cutting board or wire rack for about 10 minutes. Slicing the steak before the resting period has finished will result in a lot of the juices leaking out, which may not be desirable.
- Slice the steak into ½ -inch (1 cm) strips, then fan out the slices and serve.
Bacon Avocado Caesar Salad
- 1 head romaine lettuce
- 4 slices bacon, cooked and crumbled
- 1 avocado, diced
- ½ cup crouton
- ½ cup parmesan cheese, shaved, add extra for serving
- ¼ cup caesar dressing
- Slice the lettuce into about 1-inch (2 ½ cm) pieces, then transfer to a large salad bowl.
- Add the bacon, avocado, croutons, cheese, and dressing, mixing until evenly combined.
- Serve with additional parmesan on top.
Bacon Asparagus Pastry Twists
- 1 sheet puff pastry, thawed
- 6 slices bacon
- 12 spears asparagus
- 1 egg, beaten
- salt, to taste
- pepper, to taste
- Preheat oven to 400°F (200°C)
- Slice the puff pastry into ½-inch (1-centimeter) strips.
- Slice the bacon in half lengthwise into thin strips.
- Wrap a strip of bacon around an asparagus spear in a spiral.
- Wrap a strip of puff pastry around the asparagus, looping it in between the bacon spiral.
- Repeat with the rest of the asparagus.
- Place the wrapped spears on a baking tray lined with parchment paper.
- Brush them with egg wash, then sprinkle a pinch of salt & pepper on top.
- Bake for 18 minutes, until golden brown and puffed.
Molten Lava Brownie
- 1 box brownie mix, prepared according to package instructions
- cooking spray
- 4 chocolate truffles
- mixed berry, to serve
- mint, to garnish
- ice cream, to serve
- chocolate sauce, to serve, optional
- In a large bowl, prepare the brownie mix.
- Spray 2 ramekins with the cooking spray.
- Place a spoonful of the brownie batter into each ramekin, then place two chocolate truffles in each dish.
- Spoon more brownie batter over the top of the truffles, until the ramekin is about ¾-full. Smooth the batter evenly over the truffles.
- Bake for 25 minutes, then cool for another 25 minutes.
- On the serving plate, place the berries and the mint in a corner.
- To ensure that the brownie comes loose, run a knife around the edges of each ramekin before inverting the dish onto the center of each plate.
- Serve with ice cream and a drizzle of chocolate sauce.