Frank LaMendola Draws His Cupid Arrow To Help Make Your Valentine's Night Unforgettable
Coq Au Vin
Ingredients:
2 tablespoons olive oil
4 ounces pancetta, diced
2 -3 pound) chicken thighs (skinless)
Kosher salt and freshly ground black pepper
1/2-pound carrots
1 yellow onion, sliced
1 teaspoon chopped garlic
1/4 cup Cognac or good brandy
1/2 bottle good dry red wine such as Burgundy
1 cup homemade chicken stock
10 fresh thyme sprigs
2 tablespoons unsalted butter, at room temperature, divided
1 1/2 tablespoons all-purpose flour
1/2-pound frozen small whole onions
1/2-pound cremini mushrooms, stems removed and thickly sliced
Directions:
Heat the olive oil in a large Dutch oven.
Add the pancetta and cook over medium heat for 8 to 10 minutes, until lightly browned. Remove the pancetta to a plate with a slotted spoon.
Meanwhile, lay the chicken out on paper towels and pat dry. Liberally sprinkle the chicken on both sides with salt and pepper. When the pancetta is removed, brown the chicken pieces in batches in a single layer for about 8 minutes, turning to brown evenly.
Remove the chicken to the plate with the bacon and continue to brown until all the chicken is done. Set aside.
Add the carrots, onions, 2 teaspoons salt, and 1 teaspoon pepper to the pan and cook over medium heat for 10 to 12 minutes, stirring occasionally, until the onions are lightly browned.
Add the garlic and cook for 1 more minute. Add the Cognac and put the bacon, chicken, and any juices that are collected on the plate into the pot.
Add the wine, chicken stock, and thyme, and bring to a simmer.
Cover the pot with a tight-fitting lid and place in the oven for 25 to 30 minutes, until the chicken is just not pink. Remove from the oven and place on top of the stove.
Mash 1 tablespoon of butter and the flour together and stir into the stew.
Add the frozen onions.
In a medium sauté pan, add the remaining 1 tablespoon of butter and cook the mushrooms over medium-low heat for 5 to 10 minutes, until browned.
Add to the stew. Bring the stew to a simmer and cook for another 10 minutes.
Season to taste. Serve hot.
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Spinach Salad with Oranges, Pomegranates, and Nuts
4 cups fresh spinach
2 oranges peeled and sliced (optionally add in lemon slices as well)
1 pomegranate peeled and seeded
Walnuts (or Almonds) - toasted
Slices of feto cheese (optional)
Dressing:
½ cup olive oil
1 Tablespoon red wine vinegar
Juice of one orange
2 teaspoons agave nectar
1.4 cup extra virgin olive oil
Salt and pepper to taste
Instructions
Add fresh spinach to a large salad bowl. Add oranges, pomegranates, and nuts.
To make the dressing in a small bowl add the POM juice, vinegar, orange juice, and agave nectar.
Whisk in the olive oil, Add salt and pepper to taste.
Toss salad with dressing and serve
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Molten Chocolate Lava Cake
These Molten Chocolate Lava Cakes for two are the perfect small-batch dessert and are incredibly easy to have ready in less than 30 minutes.
INGREDIENTS:
¼ cup unsalted butter
2 ounces semi-sweet chocolate, chopped
½ cup powdered sugar
1 large egg
1 egg yolk
½ teaspoon vanilla extract
¼ cup all-purpose flour
½ teaspoon instant espresso powder
INSTRUCTIONS
Preheat oven to 425°F. Spray two 6-ounce ramekins well with nonstick cooking spray and place on a baking sheet. Set aside.
Add the butter and semi-sweet chocolate to a large microwave-safe bowl and microwave in 20-30 second increments, making sure to stir well after each increment, until melted and smooth. Remove from the microwave and whisk in the powdered sugar until well combined, then add in the egg, egg yolk, and vanilla and mix until fully combined.
Add in the flour and espresso powder and mix until just combined, making sure not to overmix the batter. Evenly divide the batter between the two prepared ramekins.
Bake at 425° for 12-14 minutes or until the edges are firm and the center is slightly soft. Remove from the oven and allow to stand for 1 minute.
Carefully invert each ramekin onto a small plate, serve, and enjoy!