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Delectable Date Night

Make These Tried and True Favorites from Trivs

APPETIZER: SESAME CRUSTED TUNA SASHIMI 

Highlights: Soba noodle salad, sweet soy dressing with ginger and wasabi garnish.

Yields 2 servings

INGREDIENTS

Soba Noodle Salad

  • 6 oz. cooked and cooled soba noodles

  • 1 oz. julienned cucumbers

  • 1 oz. julienned carrots 

Sweet soy glaze

  • 4 oz. sweet soy sauce

  • 1 tbsp. red wine vinegar

  • 1 tsp. sesame oil 

Sesame-crusted tuna sashimi

  • 4 oz. #1 grade tuna

  • Black and white sesame seeds 

  • Thinly sliced scallions 

  • 4 oz. soy sauce

  • Sushi ginger

  • 1 tsp. wasabi

DIRECTIONS

  • Combine noodles, cucumbers, carrots, and sweet soy glaze ingredients in a mixing bowl; mix well. 

  • Place soba on a serving plate.

  • Roll the tuna in sesame seeds to coat entirely. 

  • Heat sauté pan with a small amount of canola oil until oil begins to simmer.

  • Place tuna in the sauté pan and sear each side for five seconds. 

  • Let tuna cool, then thinly slice into six to eight pieces.

  • Plate tuna atop soba noodle salad.

  • Garnish with ginger and wasabi. 

ENTRÉE: VEAL MEDALLIONS

Highlights: Pan-seared Medallions, potato gratin, sautéed green beans, and a sundried tomato and mushroom cabernet demi.

Yields 4 servings

INGREDIENTS

Veal medallions

  • 2 ½ lbs. veal tenderloin cleaned

Sundried tomato and mushroom cabernet demi 

  • 5 lbs. veal bones 

  • 1 medium onion, finely chopped

  • 1 large carrot, thinly sliced

  • 6 oz. tomato paste

  • 2 gallons water

  • Sundried tomatoes

  • Mushrooms 

Gratin (Yields 12 servings)

  • 9 Idaho potatoes, thinly sliced

  • 1 pt. heavy cream

  • 1 pt. grated parmesan cheese

  • ½ lb. shredded Parmesan cheese

  • ¼ cup granulated garlic

  • 1 tbsp. onion powder

  • 1 tbsp. kosher salt

  • 1 tbsp. white pepper

Green beans

  • 1 lb. fresh green beans 

  • 2 qt. water 

  • 4 tbsp. salt

  • 4 oz. butter

  • 2 ½ oz. garlic 

  • Salt and pepper to taste

DIRECTIONS 

Veal Medallions

  • Trim veal tenderloin of skin and fat.

  • Cut into 3 medallions.

  • Season with salt & pepper. 

  • Sear top and bottom in a sauté pan with canola oil. 

  • Finish in oven for 6 minutes at 350 degrees until medium well.

Sundried tomato and mushroom cabernet demi 

  • In a large bowl, combine onions, carrots, celery and tomato paste; mix well.

  • Coat veal bone in the above mixture. 

  • Roast on a sheet tray at 450 degrees for one hour.

  • In a large stock pot, combine roasted bones and two gallons of cold water.

  • Reduce by half and strain out the remaining liquid. Repeat once.

  • In a new large stock pot, boil down the remaining liquid until it becomes thickened and rich dark brown in color.

  • Add salt and pepper to taste. 

  • Add sundried tomatoes and mushrooms. 

Gratin

  • In a large mixing bowl, combine cream, grated Parmesan, garlic, onion, salt and pepper; mix well.

  • Slowly add in individual slices of potatoes and be sure each slice is coated in the mixture. 

  • Line a 12-by-10-by-2-inch pan with parchment paper and spray with non-stick spray. 

  • Layer one-third of the pan with the potato mixture.

  • Cover the top with shredded Parmesan.

  • Repeat twice more, ending with a generous amount of shredded cheese on top.

  • Cover the top with parchment paper and aluminum foil. 

  • Bake in the oven at 350 degrees for three hours. 

  • Remove pan and uncover, then place bake in the oven for an additional 15 minutes or until golden brown.

  • Cool, cut and serve. 

Green Beans

  • Bring salted water to a boil and add green beans. 

  • Strain when water returns to a boil.

  • Sauté green beans in a pan with butter, garlic, salt and pepper.

DESSERT: TURTLE CHEESECAKE

Yields 8 servings

Highlights: New York-style cheesecake, caramel and chocolate Drizzle, candied Pecans and whipped cream)

INGREDIENTS

Graham cracker crust

  • 4 oz. butter

  • 1 lb. graham cracker crumbs 

Cream cheese filling

  • 2 ½ lbs. cream cheese

  • 9 eggs

  • 2 tbsp. vanilla extract

  • 2 cups sugar

DIRECTIONS

Graham cracker crust

  • Line the bottom of a 12-inch spring-form pan with parchment paper.

  • Spray with non-stick spray.

  • Using aluminum foil, line the parameter of the pan.

  • Melt butter to a liquid and combine with the graham cracker crumbs.

  • Line the bottom of the pan with the crust and pat down evenly along the bottom.   

Cream cheese filling

  • In a large electric mixer, add cream cheese and mix until smooth. 

  • Add vanilla and sugar, and mix.

  • Add two eggs at a time, continuing to mix until the mixture is smooth. 

  • Pour mixture into the pan with the crust and bake at 350 degrees for 1 ½ hours, rotating the pan every 30 minutes.

  • Let cool and serve.

DRINK: BLACK SAPPHIRE MARTINI

Yields 1 drink

Highlights: A tart and semi-sweet twist on a classic gin martini with fresh lemon juice and muddled blackberries.

INGREDIENTS

  • 3 oz. Bombay Sapphire Gin

  • ¾ oz. lemon juice 

  • ¾ oz. simple syrup 

  • 1 lemon wedge 

  • 2 blackberries

METHOD

  • Add gin, lemon juice and simple syrup to an empty shaker.

  • Squeeze the juice of one lemon wedge into the shaker.

  • Muddle fresh blackberries in the shaker.

  • Add ice and shake.

  • Strain into a martini glass and serve.

Don't have enough time to prepare these yourself? Visit Trivs in Strongsville at 17100 Royalton Rd. Suite 11. Also, go to TrivsStrongsville.com to see more of the restaurant's culinary offerings and call 440.238.8830 to make a reservation.

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