Valentine's Flay Triple Play

Bobby Flay Triple Play for Valentine's Day. This is Grilled Thick-Cut Ribeye from Boy Gets Grill page 218. Cabernet-Shallot Reduction sauce to go on the steak from Grill It! page 33. And from the Mesa Grill Cookbook, page 193, Twice-Baked Potatoes. Go to http://www.youtube.com/watch?v=aW9f1oW5uuE to see the video of this menu! I started off with the Cabernet-Shallot sauce by chopping the shallots and grilling them in my big iron skillet with olive oil. Once they started getting brown, I poured in about 2/3 bottle of Black Opel Cabernet. Remember Bobby's rule is that you can't cook with wine that is not good enough to drink. The Black Opel is not expensive, but it came at #2 in a taste test last year held by The Tennessean newspaper - so I used it for the reduction sauce and by the glass. I let the red wine sauce simmer down while I put on the Ribeyes. The steak was brushed with canola oil and seasons with just kosher salt and ground pepper. The potatoes were baked ahead of time, bit the all the potato inside was scooped out. I mixed the potato with milk, butter, sour cream and chopped chives until it was like mashed potatoes - then I spooned it all back into the potato skins with cheese and baked them again on the grill. When the sauce had reduced down to a thick consistency, I poured it from the skillet into a small pan, but I left some of the sauce in the skillet. The final trick was that I took the steaks off the grill grates and put them in the skillet with the remaining sauce. I turned up the heat and allowed the Cabernet-Shallot sauce top sear into the meat. Watch the video and you will see the whole process!

Dessert? Dorothy's made-from-scratch Classic Genoise with Chocolate Ganache! In other words a great chocolate cake. 

With dinner and with the cake we had a wine from Tim Miles' Valentine's Day recommendation list: Layer Cake Shiraz. Tim said it was "100% Australian Shiraz brimming with Raspberry fruit and a long layered finish. It's a great choice with dark chocolate or fondue." He was right - Genoise with Chocolate Ganache and a wine called Layer Cake! Perfect!


Watch the video @ http://www.youtube.com/watch?v=aW9f1oW5uuE 
Paul