Make It
A Romantic
Dinner
Going out for dinner on Valentine's Day comes with all sorts of stress and unnecessary expectations. The restaurants are over-crowded, there are cheesy "romantic" specials meant to be shared and you often feel rushed, as though the host wants to seat his next reservation at your table as soon as you put down your fork. So what's a gentleman to do? "Take matters into your own hands and cook something nice at your place," says Dorian Burns-Coyne, founder of Blade & Skillet. "Not only will it answer the question 'Where are we eating tonight,' but it'll give you a chance to show off for your date." Not a Michelin starred chef? No worries. Blade & Skillet specializes in simple, but tasty meals that don't require a lot of prep work or fancy equipment. We asked Burns-Coyne for a Valentine's Day game plan and he's provided everything you need, from a delicious dinner and wine pairings to dessert.
Rack of Lamb
with Potato Wedges and Snap Peas
Ingredients
1 6-bone rack of lamb
2 potatoes
1-2 handfuls of snap peas
Rosemary
Garlic
Olive oil
Butter
Salt and pepper
Technique
1.)
Preheat the oven to 450°F.
2.)
Cut the potato into wedges and toss them with melted butter, a little salt and pepper, then lay them out on a sheet pan.
3.)
Score the fatty side of the lamb with a knife, then drizzle with olive oil and rub the minced garlic, rosemary, thyme, salt and pepper into the slits then place on the sheet next to the potatoes. Cover the bones with tin foil so they don't burn, and place it in the oven for 18-20 minutes.
4.)
Rinse the snap peas and remove the ends. Put a skillet on medium high heat, drop a nob of butter in, followed by the peas. Add a pinch of salt and a crack of pepper and cook for 5-7 minutes, shaking often.
5.)
Take the rack of lamb and potatoes out of the oven and take the snap peas off the heat. Set the table and serve the potatoes and peas while the lamb rests for a few minutes. When you're all set, slice the lamb into individual pieces and enjoy.
Finish Strong
A simple dessert is a nice way to cap off the meal and instead of chocolates, Burns-Coyne suggests picking up some French macarons. "No woman has ever resisted these little confections and they come in a vast variety of flavors."
Wine
Pairing
Dry, fruit-forward red wines make ideal pairings for lamb's rich meat. Try a bottle of Bordeaux, Red Cabernet or Cotes du Rhone.
Domaine de
Mourchon Cotes
du Rhone,
$23
Chateau Suau Cotes
de Bordeaux Rouge,
$20
(Lead Photo:
Sebastien Dubois-Didcock)
