Date Night, Scallops & Filet

Scallops, and Spinach with Spiced Pomegranate Glaze

Mushroom stuffed Beef Tenderloin

Twice Baked Sweet Potato

Coffee Cake

  scallops and spinach with spiced pomegranate glaze

Yield 2:

6 large fresh or frozen sea scallops or ½ cup small scallops

1/3 cup pomegranate juice

1 tablespoons honey

¼  teaspoon ground coriander

pinch ground cinnamon

1 tablespoon lemon juice

½ teaspoon cornstarch

1 teaspoon vegetable oil

¼ teaspoon sugar

¼ teaspoon ground black pepper

1 cup fresh baby spinach

pinch salt

¼ cup pomegranate seeds –optional-

Thaw scallops, if frozen. Rinse scallops; pat very dry with paper towels. Remove the small muscles if still attached. Set aside. For sauce, in a medium saucepan combine pomegranate juice, honey, coriander, and cinnamon; bring to boiling over medium-high heat. In a small bowl combine lemon juice and cornstarch; stir into boiling juice mixture. Gently boil, uncovered, until reduced and slightly syrupy. Set aside. Meanwhile, in an large skillet heat 1 teaspoon of the oil over medium-high heat, brushing to coat the skillet. Sprinkle scallops with the sugar and 1/8 teaspoon of the pepper. When skillet is very hot, add scallops; cook for 2 minutes  (the scallops should be well seared). Turn scallops; cook for 1 to 2 minutes more or just until scallops are opaque in the center. Transfer to a plate. Wipe skillet clean; add the remaining  oil. Add spinach, toss for 1 to 2 minutes or just until slightly wilted. Season with the pinch of salt and the remaining 1/8 teaspoon pepper. Arrange scallops and spinach on two serving plates; drizzle with sauce. Sprinkle with pomegranate seeds if desired.

 Mushroom stuffed Beef Tenderloin

Yield 2:

½ cup sliced fresh mushrooms

4 garlic cloves, minced

1 cup spinach

½ cup crumbled blue cheese

2 5oz beef tenderloins, butterflied and pounded

1/2 teaspoon salt, divided

1/2 teaspoon pepper, divided

PAN SAUCE

½ cup red wine

1 teaspoon beef stock powder

1 tablespoon butter

In a  skillet, saute the mushrooms until tender. Add spinach and cook until wilted, add the garlic; cook for 1 minute. In a small bowl, combine the mushroom mixture, and cheese; set aside.

Lay down beef tenderloin, sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Spread mushroom stuffing over meat to within 1 in. of edges.

Close tenderloin; tie at 2-in. intervals with kitchen string. Place on a sheet tray lined with parchment paper. Sprinkle with remaining salt and pepper.

Bake, uncovered, at 425° for 15-25 minutes. Let stand for 5-10 minutes before slicing.

Meanwhile in same pan that we cooked the mushrooms, bring up to medium high heat. Add red wine and beef stock powder. Bring up to a boil and boil for 2 minutes. Turn heat off, add butter and swirl pan until butter is melted. Adjust seasoning with salt and pepper.

Serve sauce over beef.

 Twice Baked Sweet Potato

Yield 2:

2 sweet potatoes, baked until soft

2 tablespoons butter

¼ cup sour cream

½ cup cheddar cheese

2 strips bacon, cooked and chopped

2 tablespoons dried herbs of choice

Salt and pepper to taste

Preheat oven 350”F

Remove potato filling from potato, leaving the skin intact. Place filling into bowl along with all other ingredients. Taste and adjust seasoning with salt and pepper.

Spoon filling back into potato and place back in oven for 15 minutes or until cheese is melted. Serve

 Coffee Cake

Yield 1 cake:

Cake

1 stick butter softened

3/4 cup sugar

1 tsp vanilla

1 egg

2 cups flour

2 tsp baking powder

pinch salt

3/4 cup milk

Filling

3 tablespoons butter softened

1 tablespoon cinnamon

1/2 cup flour

1/2 cup packed brown sugar

Topping

5 tablespoon butter softened

3/4 cup flour

1/2 cup packed brown sugar

1 tablespoon cinnamon

Preheat the oven to 350F.

In the bowl of a mixer, cream together the butter and sugar, scraping down the sides occasionally. Add the vanilla and egg, mix in.

In a separate bowl, mix together the flour, baking powder and salt. Add one half of it to the mixer, and when mostly combined, add the milk. Once the milk is mostly incorporated, add the rest of the flour.

To make filling: in a small bowl, pinch together the softened butter, flour, sugar and cinnamon until soft crumbs form.

To make topping: add the butter, flour, brown sugar and cinnamon to a food processor and pulse until coarse crumbs form (You can cut in with forks or a pastry cutter, but I am not patient enough for that!).

Grease a 9×9 baking pan. Pour in ½ of cake batter, and spread to all four corners. Sprinkle the filling over top, then pour in remaining cake batter, and spread carefully across the top, disturbing the filling layer as little as possible (an offset spatula works well for this).

Sprinkle the topping over the top and press lightly so it adheres.

Bake in preheated oven for 45-50 minutes, until a toothpick inserted comes out clean. Cool before serving or serve warm with ice cream