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How To :: make a Jack + Jill meal that'll impress the pants off your man - literally
I've always had an Overbearing Jewish Grandma take on hospitality. Just the threat of a guest or visitor has me down on hands and knees scrubbing the floors, the walls, the inside of the refrigerator and preparing a 7 course meal – whipping up nothing but the best, from-scratch recipes I've never heard of, never mind prepared before.
I fancy myself the short, Puerto Rican, slightly more disheveled version of Bree Van De Camp
Not seeing the picture yet? In college, my Jacks had to stage an intervention to get me to stop baking for boys I had gone on one date with, never to be asked out again. I wasn't comprehending the simple truth that the frat babies tended to be a little skittish around accepting baked goods from a high-strung, neurotic, completely clueless female.
Skip to 8 years later, single girl in her early thirties, dating
This time, cooking for a date is suddenly.. well, apropos!
So the question then becomes – what do I make that I can prepare mostly ahead of time + makes me look like a domestic goddess + is insanely impressive + makes-him-want-to-slap-his-mama delicious + will go down in early dating history?
If you're cooking for him for your fourth date, read on sister. This, is it
Poppyseed encrusted Ahi + roasted garlic mashed potatoes + balsamic reduction. Boom!
Yes boys, even your man will love this delicious tuna.
Market List
-
Tuna
- ¾ lb of the freshest, sushi-grade Yellowfin (Ahi) tuna you can find, cut into 2, 1” steaks
- 1 jar o' poppy seeds (poppy seeds are an aphrodisiac = bonus!)
- ¼ cup oil (olive oil, heavy on the virgin, or canola oil)
-
Balsamic Reduction Glaze
- 1 cup good balsamic vinegar (don't skimp on this, should be the $8+ bucks stuff)
- 1 tbsp sugar
- 2 tbsp sun-dried tomatoes, small dice - (find these puppies in the produce section on the shelves beneath the fresh tomatoes :: they come whole or sliced // diced in oil – whichevs will work)
Mashers
- ½ lb whole garlic (for roasting, and thus, make-out friendly)
- ¼ cup extra-virgin olive oil
- Salt n' Pepa, Shoop
- 1 lb Yukon Gold potatoes (peeled and cut into eighths)
- 1 ½ sticks unsalted butter, at room temperature
- ¾ cups heavy cream
- ¼ cup extra-virgin olive oil
-
Garnish (v. important)
- Fresh basil leaves, very thinly julienned
- 2 tbsp freshly grated Parm
- Optional, but amazing ::
- 6-8 stalks of perfectly grilled or oven roasted asparagus (by this I mean, tender yet still crisp to the bite)
Steps
Balsamic reduction :: The Day Before the big day
Bring the balsamic + sugar to a boil over medium-high heat in a small saucepan. Reduce heat to low. Let simmer for about an hour, stirring occasionally. After an episode of Mad Men, the balsamic should've reduced by about half. Add the sundried tomatoes and remove completely from heat. During this time the reduction will become a thick syrup.Yay, this is exactly what you're looking for!
Store this covered, at room temperature.
Mashers :: The Day Before the big day
Put the potatoes in a large saucepan with salted cold water and place in the refrigerator overnight. Now, moving onto the roasted garlic. Preheat the oven to 350°.
Cut off the 'lid' of the whole head of garlic to open just the top of the cloves. Heat oil in a large oven-safe sauté pan over medium heat. Add garlic (cut sides up) and sauté for about 10 minutes. Season with salt and pepper. Transfer pan to the oven and roast for 15 minutes. Remove from the heat and let cool. Pop garlic cloves from their skins and place in a blender, along with any olive oil left in the pan. Puree until you arrive at a paste-like consistency.
Do this right before you put your face on :: The Big Day!
Preheat the oven to 275°. Add some more salt to the large saucepan with the chilled potatoes in water, set on high heat and bring to a boil. Cook until tender, about 10 minutes. Drain well, place potato cubes in a food mill, and grind to remove skins. Or, simply smash the potatoes with a large fork or potato masher. Picture Sarah Palin's face and go to town.
Heat 1 tablespoon butter in a large saucepan over medium heat until the butter stops foaming and turns a light brown. Add the roasted garlic paste and cook quickly. Add the cream, season to taste with salt and pepper, and bring to a boil. Reduce heat to low and fold in potatoes with a wooden spoon or large whisk. Add the remaining butter by tablespoons, stirring after each addition. Stir in the olive oil. Season with salt and pepper, cover, and warm in the oven, so as not to overcook.
Oh, and put the balsamic reduction back on a very, very low flame to loosen + heat.
Poppy Seed Encrusted Seared Tuna
The Big Day :: He's here! Do this right before you're ready to dazzle
Heat a large non-stick skillet on high. Meanwhile, empty most of the jar of poppy seeds onto a plate. Coat the tuna steaks in the poppies on the top, bottom and all 4 sides, completely shaking off any loose seeds.
Once the skillet is hot, add oil and let heat. Test a few of the poppy seeds (watch for oil splatter!). When poppy seed sizzles in the oil, you're ready for the tuna. Sear the tune for about 2 minutes on the first side. Watch for a grayish-white line indicating the degree of sear as it rises up the side of the steak. Do not let this band around the bottom rise higher than ¼ way for a rare preparation. You can cut open the steak to be sure (I won't tell!).
Meanwhile, grab fresh basil leaves + Parm (so you won't forget v. important garnish in a flirtatious frenzy). Very thinly julienne 3-4 basil leaves and grate the Parm – thinner is cuter here too.
Back to the tuna :: 2 minutes or less on one side, and flip! Careful not to splatter oil on your v-necked décolletage! Continue to sear for just about another minute on the other side. The tuna should be rare on the inside and have a crisp poppy seed crust.
To assemble your Opus :: right before his very eyes!
Remove the warming mashed potatoes from the oven and spoon a heaping dollop onto the center of the plates. If you have grilled or roasted spears of asparagus, arrange these artfully over the bed of mashed potatoes, then place the tuna steak on top. Drizzle the balsamic reduction glaze lovingly over the tuna (not too much, this stuff is potent!). Be sure to perch a little of the sundried tomatoes on the very top. Garnish with basil leaves + finish with a sprinkle of grated Parm.
