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Chef John is Flying High

Chef John is currently flying cross-country, back to beautiful San Francisco. In addition to typing in the third person, for no apparent reason, Chef John is plotting a whole bunch of exciting new video recipes. Stay tuned!
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Last Minute Valentine's Day Dinner Ideas: Keep it Simple Cupid!

"Cupid's Span" Photo (c) grahamc99
We're not going to judge you, much. Sure, you had weeks to plan a nice dinner for that special someone, but you waited until today to actually figure out what you're going to serve. And, since you don't really know how to cook, you're now panicking wondering what you can possibly pull off without a practice run. Nice going.

Relax, we have you covered. Here are some very sexy main course ideas that can be pulled off by even the most inexperienced cooks and lovers (those two things usually go hand in hand). Just click on the recipe's title, and you'll be swept away to the original post, where the rest will be up to you and cupid.

I want to wish you all a very happy Valentine's Day. Remember, food IS love. Enjoy!



Besides all the great opportunities for double entendres using the word "rack," this is a simple piece of meat to cook. If you're lucky enough to have a Valentine's date that enjoys a nice big piece of red meat, this is a fabulous choice. 

Also, one rack makes two perfectly sized portions, which will work out nicely unless you have some things planned we don't know about. And if you do, please keep them to yourself.



I use this amazingly simplistic sauce on a piece of grilled salmon in the video, but it will work for any cooking method. If you are comfortable pan searing or broiling a piece of fish, this super sexy sauce will take it (and maybe you) to another place. 

I get so many emails about how much people love this recipe – so you can go forward with confidence. By the way, confidence is a proven aphrodisiac.



This bowl of pasta passion is so easy, so delicious, and so satisfying, you'll forget your trying to make someone fall in love with you. Which is perfect since that always makes it much more likely to happen. 

Be sure to find out if your date likes spicy foods before pulling out the sausage for this recipe. It can also be made with milder, sweet Italian sausage. Another tip: buy and use Parmigiano-Reggiano cheese, to show them you're serious.



Shrimp and grits is a very simple recipe, as long as you get all your prep done before you start cooking. The shrimp only take a few minutes to sauté, so you don't have time to run around chopping scallions or juicing lemons. 

Once everything is assembled, this recipe is a snap. You can make the grits a bit ahead, since they stay hot a very long time – [insert your own special Valentine's "they stay hot a very long time" reference here!]

A Bonus Valentine's Day Video from Food Currated!

This gorgeous video is from my very talented friend Liza de Guia, and features Matt and Allison Robicelli, from Robicelli’s Cupcakes in New York City. Be sure to check out the full blog post here! Enjoy!

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Valentine's Day Chocolate Mocha Pot de Crème - Now, What's for Breakfast?

Easy "no-bake" chocolate mocha pot de creme
The real goal of any hot Valentine's Day date isn't to make a great dinner; it's to make a great breakfast for that same person the next day. With that in mind, we're going to need something a little richer, sexier, and more decadent than usual.

Luckily, richer, sexier, and more decadent is exactly what this chocolate mocha pot de crème recipe is all about. Sure, it's basically just a soft, coffee-flavored chocolate ganache, but when you serve it out of those cute little demitasse cups, top it with some thickened cream, and dust it with cocoa to simulate a petite cappuccino, there's nothing basic about it.

On a less romantic note, let me make a little disclaimer about this dessert's composition. If you make it with other types of chocolate, other dairy products, or other sweeteners, I can't be held responsible for it's aphrodisiacal effects.

I'm sort of a one trick pony when it comes to this stuff, so without sounding too lazy, if you're wondering about the difference between 70% and 85% chocolate, or if half and half will work instead, you should probably Google a reliable source. Or better yet, just make it exactly like this – it was really good.

Having said that, you are certainly free to put your own subtle flavoring twists on this, like a bit of orange zest instead of coffee, or as I joke about in the video, a little pinch of cayenne. I really hope you give this a try for Valentines Day, and good luck with that breakfast. Enjoy!


Here is the same video embeded with Vimeo for our European friends who can't view though YouTube!



Ingredients for 4 Chocolate Mocha Pots de Crème
4 oz bittersweet chocolate, cut into very small pieces (as small as corn kernels)
1/2 teaspoon instant coffee
very tiny pinch of salt
1 cup heavy cream
3 tablespoons plus 1 teaspoon sugar
1/2 teaspoon vanilla extract
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Valentine's Special: Average Betty and Fabio Sexy-Up Chicken and Rice!

I'm still in West Chester, PA, after a fascinating day of training at QVC. Since I have no new video recipe to share, I'll have to do the next best thing, and use somebody else's. 

Here's my buddy Sara from Average Betty getting all female on international playboy, and Top Chef All-Star, Fabio Viviani, who in return gets all Fabio on her. Together they bring you a rustic Chicken Marsala recipe served with an unusual, but erotically charged Strawberry Champagne Risotto. This menu is so Fabio and Average Betty, it hurts.



I've posted my slightly less steamy version below, and it's one of the recipes I always recommend for Valentines Day, especially for new cooks. It's fast, easy, and always impresses that special someone. I hope you enjoy both videos!

Be sure to check out the full blog post on Average Betty, which includes recipes and lots more information! 

Chef John's Chicken Marsala


See Chef John's original Chicken Marsala post here, and get all the ingredients and more info.
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At QVC Learning How to "Move Product"

Hello from chilly West Chester, PA! After being postponed a week due to weather, I finally made it to QVC for a training session in preparation for a future appearance to promote the cookbook. It's going to be tough to reply to comments and emails for the next day or two, so I'll thank you in advance for your patience. Wish me luck!
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Why is Chocolate So Popular on Valentine's Day? Because it Works!

I'm not saying that homemade "Good for One Full Body Massage" gift certificate you're making for your Valentine isn't going to be a huge hit, but just in case, you may want to whip up one or more of these sexy chocolate desserts. Enjoy!


The marriage of warm, crispy-edged bread, peppery olive oil, bittersweet chocolate, and briny sea salt is sublime.














Along with the chocolate come the simple additions of milk and seltzer water. The magic of this drink is how the minimalist design produces such a rich, yet refreshing chocolate beverage.











You have to be careful when making someone a homemade gift for Valentine's Day. There's a very fine line between, "Oh, you are so thoughtful, romantic, and creative!" and "You cheap bastard!








 


The cake in this recipe is simply acting as a pastry cream and chocolate ganache delivery system. A Boston cream pie is all about the pastry cream and ganache. 












I always thought the saying should have been, "you can't have your chocolate coins and eat them too." I mean who wants to keep cake around? It gets stale.












These dense, dark, and dangerously addictive cookies feature a dose of black pepper and cayenne. If my wife, Michele, a renown foodie, calls these her favorite cookies, you know they rock!














For you single guys that aren't handsome, don't have money, and can't play a musical instrument, this may be the only arrow in Cupid's quiver. But take heart, it is a devastating weapon when used correctly.










Chocolate mousse is a surprisingly easy "fancy" dessert you can make for your Valentine's dinner. This video recipe shows my favorite basic chocolate mousse recipe, with the addition of a little dash of chipotle pepper - which really does some strange and wonderful things.
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Fresh (Really, Really Fresh) Brown Butter Perch Cooked on Ice

This video recipe for brown butter perch features my first on-ice cooking demonstration, and if I could've woken up before 8 AM, it would have featured my first ice fishing demonstration. I've always felt that an alarm clocks' effectiveness has an inverse relationship to how nasty the weather is.

I love perch. I love everything about them – the sweet, delicate flavor, the striking coloration, and the stubborn fight they put up for their size. So, when some friends of mine invited me out to their little slice of frozen heaven to ice fish for them, I jumped at the chance.

I will resist the temptation to steal my own thunder, and explain in detail what you're going to see. In fact, I usually only do that when I need another paragraph to wrap around a third photo I really want to add. But, I will say that the recipe you're about to see can be easily recreated in your kitchen, and is perfect for those of you who continue to claim you can't cook fish.

The key is getting the butter to a perfect nutty brown. Technically it's still butter, but something happens when it's toasted like this, and it really does become another ingredient altogether. Add some freshly-plucked-from-ice-water perch, and a little squeeze of lemon, and we're talking involuntary eye rolling.

I'd like to thank my dear old friends, the Fitzpatrick's, for inviting me to their top secret perch hole(s), and for having such incredibly cute kids. I haven’t smiled this much editing a video in a long time. Enjoy!

Bonus Coverage: Check out this great ice fishing post by my friend Tamar on Starving Off the Land!  


8 oz Fresh perch fillets
2 tablespoons butter
lemon as needed
For the seasoned flour:
1 cup flour
1 teaspoon fine salt, or to taste
1/2 teaspoon finely ground black pepper
1/2 teaspoon cayenne pepper, and/or a tsp of Old Bay
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Predicting the Super Bowl Winner with Chicken Wing Bones

I feel kind of guilty. I've been publishing this blog for four years now, and I this is the first time I'm letting you in on my magical method for picking the Super Bowl winner. I can't tell you how or where I learned how to do this (long story short, I'd be killed by a very tall, dreadlocked gypsy if I did), but I can tell you it's a sure thing. 

Normally, I'd never give insane advice like withdraw your children's college funds, and bet everything on the game, but here, it would be crazy not to. ;-) Enjoy!



Speaking of Buffalo Chicken Wings – They're Now Available in Convenient Dip Form

My friend, Stephanie Gallagher, About.com's Guide to Cooking for Kids, just posted this video recipe for an Buffalo Chicken Dip. If you want all the taste of Buffalo wings without the bones, check out this easy appetizer. You can get the ingredient list here.

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This Clams Casino Dip Will Cover the Spread at Your Super Bowl Party

I love clams casino, and I made that fact known publicly in this post last year. Certainly, a tray of hot clams casino would make a handsome addition to your Super Bowl spread, but large, fresh clams aren’t cheap, and you're probably looking for something a little simpler, and that can be made ahead of time.

This clam dip appetizer (which is technically a "spread" as I explain at the end of the video), contains the same basic ingredient list as traditional clams casino, and while it really tastes nothing like its hot namesake, I think any fan of the clam dip will be very happy with it.

You'll see a caption during the video saying to make the dip at least four hours ahead of time for best results. This time allows the flavors to develop and really makes a difference. What I failed to add was that you should also take the spread out of the fridge and let in sit out for an hour or so before the party, so it can warm up a bit.

By the way, if the setting looks a little unusual, that's because I'm back in New York's snowy Finger Lakes area visiting my mother, and filmed this at my Aunt Angela and Uncle Billy's home. Many of you have enjoyed Aunt Angela's cabbage rolls recipe, as well as Uncle Billy's famous Chicken D'Arduini and homemade pasta (and if you haven't, click on the links and check them out). Enjoy!


Ingredients:
2 (6.5 ounce) cans minced clams, with juice
1 pound cream cheese
6-8 strips bacon
1/2 tablespoon butter
1 jalapeno, seeded, minced
1/2 cup small diced red bell pepper
1/3 cup small diced celery
2 cloves minced garlic
1/4 cup minced green onions, save tops for garnish
1/2 lemon
hot sauce to taste
freshly ground black pepper to taste
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