It’s no secret that women who are wifed up can throw down in the kitchen. It’s true—the best way to a man’s heart is through his stomach.
That’s why we asked Josh Marks, finalist on FOX’s hit television show, MasterChef to tell us how to make a romantic Valentine’s Day meal.
And, as an extra bonus he broke down his recipes into three parts: Beginner Cooks, Advanced Chefs, and Quickie Meal.
So there’s no excuse ladies — get to it!
Marks said this Shrimp Étouffée Recipe landing him in the MasterChef kitchen. “I am sharing this recipe because this is my absolute favorite thing to cook, eat, and share with family and friends.”
1 lb shrimp (med or large) peeled and deveined
1/2 red and yellow bell peppers diced
I/2 small yellow onion diced
3-4 stalks of celery chopped
3-4 cloves of garlic minced
1 jalapeño diced
1 stick butter
1/4c a/p flour
1/4c dry white wine like chardonnay
1 qt seafood or chicken stock
Big pinch cilantro chopped
1c jasmine rice
Season shrimp with salt, black pepper, cayenne pepper, paprika, and Italian season to taste and set aside. Melt butter in a large sauté pan (approximately 5 qt). Sauté all peppers, onions, celery, and jalapeño until soft and onions are slightly translucent (about 3-5 mins). Add garlic and sauté for 30 seconds. Sprinkle in flour and stir with a wooden spoon for form. Continuously stir mixture until the flour is cooked and it reaches a caramel or peanut butter color about 10-15 mins. Deglaze with wine and stir in to smooth out mixture. Add the stock 1 cup at a time and stir in to your Étouffée sauce. Once all the stock is fully incorporated reduce your heat to simmer and allow your sauce to cook for 15 to 20 minutes. Add your shrimp and cilantro and cook for another 5 minutes or until your shrimp are cooked perfectly. Serve with steamed rice and buttery garlic bread and enjoy!
You can also try this recipe with fried shrimp too.
Here’s one of my favorite recipes and it’s a lot easier then it sounds. I know people can get intimidated when it comes to new cooking techniques, but this one is just as easy as using a steamer for veggies or steamed buns. Just make sure you have some good ventilation in your house.
2 Salmon Filets
sea salt TT
freshly ground black pepper
2 tb fresh dill chopped
1 lemon juiced
3/4c olive oil
1/2 lb fingerling potatoes halved
olive oil, salt and black pepper
1/2 lb green beans
2 tb butter
1 clove garlic chopped
1 ts cayenne pepper
1/4 c bourbon whiskey
First thing, soak your wood chips in water for at least one hour. Prepare your salmon by seasoning with salt and pepper. In a separate bowl add dill and lemon juice while whisking in olive oil to make a lemon dill vinaigrette. Marinade your salmon in the vinaigrette for at least 30 minutes. Lining your wok with foil and heat to med-high heat. Add your wood chips and place your bamboo steamer on top of wood chips. Once smoke starts forming, place you salmon filets on top rack of steamer and smoke for 15 mins.
Toss your fingerling potatoes in olive oil and salt and pepper and roast on 425 degrees for 15-20 minutes. Blanche your green beans in boiling hot water for 2 minutes then shock in ice water to lock in that amazing green color. In a 10” non stick skillet add butter and melt until frothy, add garlic and cayenne pepper. Add beans and sautee on med-hi until your desired tenderness. I cook them for about 5-7 mins. Then add bourbon and flambé (or not!) to cook out alcohol. Season with salt and enjoy!
This salad is so fresh, healthy, and appetizing. It will have you making another batch the next day! I’m not on a diet by any stretch, but this sexy little salad is so tasty it makes me want to refocus what I eat. Give it a try and feel free to share this recipe with everyone.
1 c white grapes sliced in half (organic if your are feeling fancy)
1 vacuum seal pack of grapefruit segments (Its ok to cheat!)
1 Asian Pear – cut in half, core, and thinly slice
1 c honey dew melon
1 navel orange – juiced
1/2 lemon – juiced
4 tb blood orange infused olive oil (I got mine from TJ Maxx in a tiny little bottle for $2!)
1 tb chopped cilantro
1 small turnip root
Thinly slice or shave your turnip root with a mandolin slicer or a box grater and deep dry on 365F for 4-5 minutes until crisp and golden brown. Drain on paper towel and season with salt as soon as the turnip chips leave the fryer. To make vinaigrette add orange juice, lemon juice, and pinch of salt to a medium bowl and whisk in a slow stream of blood orange olive oil to emulsify. Carefully toss prepped fruit in vinaigrette and finish with cilantro.