If the sayings are true, and the way to a man’s heart is through his stomach and diamonds are a girl’s best friend, in a perfect world, women would remain in the kitchen and all men would be earning exorbitant amounts of cash to pay for jewels. But in reality, both single and partnered men and women are usually both working and the old adages just don’t hold true. Women get hungry and men appreciate a nice accessory now and again.
For guys looking to pamper or impress a love interest, there’s something more original than a gift certificate for a massage at the day spa. Nothing’s more touching or romantic to a woman than a thoughtfully prepared meal. That’s right, fellas. She wants to see your handiwork in the kitchen. With that in mind, Nashville singer/songwriter (and Germantown resident) Matt Moore created a cookbook especially for men who are not only up for the challenge, but who want to spend time in the kitchen on a regular basis.
In his recently released Have Her Over for Dinner, Moore reveals insider tips and secrets for creating the perfect meal from start to finish. He not only cleverly compiles meals into three categories (weeknight date, weekend date and special occasion), but makes them easy to manage and understand. Using clear instructions and uncomplicated ingredients, he outlines how to execute any meal with elegance and confidence.
Even if you’ve never turned on the stove, Moore’s concise and entertaining dialogue will have novices warmed up to the idea in no time. In addition to his straightforward recipes, he adds fun commentary about the whole experience as well as tips on lighting, music and choosing the right beverage. It’s a guy’s-guy sort of book and speaks to those who want a bit of humor with their main course. Moore even peppers it with shortcuts and cheating options for store-bought dressings and sauces, which are lifesavers in a crunch.
At the same time, his menu options are ideal for any date setting—whether it’s a first or 50th meeting. Each page is filled with optimum choices for romantic meals for two. If your significant other finds out your secret, then chances are she’ll want to steal the book—our only tip is to have it hidden away before you invite her into the kitchen to sample your sauce!
To meet Matt Moore and get a book signed as the ultimate Valentine for your guy—visit Davis Kidd on Feb. 9 or Landmark Booksellers in Franklin on Feb. 13. Details at haveheroverfordinner.com.
Grilled Peaches with Vanilla Ice Cream
Keep on grilling on. Save time and effort, and leave the grill on low while eating to cook off and clean the grate. Have the peaches sliced and cleaned in advance to get this dessert out quickly after eating dinner.
1 Tablespoon unsalted butter
2 teaspoons brown sugar
½ teaspoon ground cinnamon
2 medium ripe peaches, halved with pits removed
6 ounce vanilla ice cream
In a small, microwave-safe mixing bowl, combine butter, brown sugar and cinnamon. Place the bowl in the microwave for 30 seconds on high, mix well. Using a sharp knife, carefully cut all the way around the side of the peaches and twist to remove the pits, using a spoon to dig out the pits if needed. On a lightly greased grill over medium-high heat, place the peaches cut side down and cook for 3-4 minutes. Turn over peaches, generously spread with the sugar and cinnamon mixture, and move to indirect heat, cover and cook, 10-12 minutes. Remove peaches from grill and serve in individual bowls immediately with equal portions of vanilla ice cream.
Pan-Seared Scallops with Red Pepper Cream over Orzo Pasta
Orzo is a rice shaped pasta that can be found right alongside traditional pastas in the grocery store. The U-10 description on the scallops refers to a quantity of 10 per pound, or about five per person. Use a paper towel to pat the scallops dry. Moisture will prevent the scallops from having that nice caramelized sear. Pair with Chardonnay, Pinot Noir or amber ale.
1 cup heavy cream
½ teaspoon Cajun seasoning
1 12-ounce jar roasted red peppers, drained and cleaned of seeds
1 clove garlic, crushed
1 teaspoon fresh lemon juice
1 cup orzo pasta
Kosher salt
Fresh cracked pepper
1 pound (U-10) large sea scallops, patted dry
2 Tablespoons extra virgin olive oil
¼ cup Parmigiano Reggiano cheese, grated
1 teaspoon chives, finely chopped
Add cream and Cajun seasoning to a Dutch oven or heavy-bottomed pot and bring to a slow simmer over medium-low heat, careful not to burn, 25-30 minutes, stirring on occasion. Next, heat a large pot of water over high heat. Combine the roasted red peppers, garlic and lemon juice into a food processor or blender and puree for 20-30 seconds, or until all ingredients are combined. Add the roasted red pepper puree into the simmering cream and whisk thoroughly. When water comes to a boil, add orzo pasta and cook 6-7 minutes, or al dente. Drain orzo into a colander and set aside. In the meantime, preheat a cast iron skillet over medium-high heat. Season scallops with salt and fresh cracked pepper. Add oil to skillet, followed by the scallops and cook undisturbed for 2-3 minutes, flip and continue to cook for another 1-2 minutes, or until scallops are firm to the touch. Add the Parmigiano Reggiano cheese into the red pepper cream, whisk thoroughly, and remove from heat. Taste red pepper cream and adjust seasoning as necessary. Plate the orzo, followed by a generous ladle of the warm red pepper cream over the top. Top with equal portions of seared scallops. Garnish with chives and serve immediately.
Goat Cheese and Spinach Salad
Crunchy, sweet and tangy. The perfect accompaniment to a savory grilled pork chop. Try a Rosé wine or a Hefewiezen beer with this salad.
4 Cups Pre-Washed Spinach, loosely packed
½ Green (Granny Smith) Apple, diced into bite size pieces
¼ Small Red Onion, thinly sliced
2 Tablespoons Pecans, halved
¼ Cup Extra Virgin Olive Oil
1 ½ Tablespoons Balsamic Vinegar
¼ Teaspoon Kosher Salt
¼ Teaspoon Cracked Pepper
¼ Cup Crumbled Goat Cheese
Combine the first four ingredients into a large serving bowl. In a mixing bowl, combine oil and vinegar and whisk vigorously until combined. Drizzle the dressing over the greens and season with salt and pepper. Toss to coat the leaves evenly. Top with goat cheese and serve.
Sauteed Chicken with Asparagus, Portobello’s and Tomatoes over Spaghetti
This versatile dish works just as well during the summer as it does during the winter. Satisfying, yet light and fresh, this dish pairs well with Pinot Noir, Chardonnay or Lager.
8oz Dry Spaghetti Pasta
2 6-8 oz Chicken Breasts, pounded thin
Kosher Salt
Fresh Cracked Pepper
3 Tablespoons Extra Virgin Olive Oil
½ Cup Dry White Wine
2 Garlic Cloves, thinly sliced
8 oz Sliced Portobello Mushrooms
½ lb Fresh Asparagus, cleaned, trimmed, and sliced in half
1 14.5 oz Can Petite Diced Tomatoes
½ Cup Chicken Broth
Parmigiano Reggiano Cheese, grated
Heat a large pot of salted water over high heat. Add pasta and boil for 9-10 minutes, or al dente; drain and set aside. Meanwhile, heat a cast iron skillet over medium high heat and season chicken breasts with salt and pepper. Add oil, followed by the chicken to the skillet and cook, turning once, until internal temperature reaches 160 degrees F, about 7-9 minutes. Transfer chicken to a plate and tent with foil to keep warm. Deglaze skillet with wine and add garlic and mushrooms; cook until mushrooms begin to soften, 3-4 minutes. Add asparagus, tomatoes, and chicken broth, cook for another 4-5 minutes. Pour cooked pasta into the skillet with the other ingredients and toss thoroughly, remove from heat. Slice chicken on the bias. Plate pasta and vegetables and top with sliced chicken. Serve. Garnish with fresh grated cheese to taste.
Yogurt and Fruit Parfait
A light and quick dessert that’s perfect for any occasion. Most grocers will carry a pint of mixed berries already washed and prepared for you in the produce section. Any combination of berries listed below will be perfect. This can be put together very quickly, so don’t worry about preparing this in advance. Otherwise, the granola will become soggy.
2 Cups Vanilla Nonfat Yogurt
1 Pint Fresh Berries (Strawberries, Blackberries, Raspberries, and Blueberries)
1 Cup Bear Naked® Fruit and Nut Granola
In two separate tall glasses; star off with a layer of a quarter cup of yogurt at the bottom of each glass. Follow with a layer of fruit and then granola. Continue this pattern until glasses are filled to the top. Garnish with an extra sprinkle of granola on top. Serve immediately.