Word on the street is that Glamour has perfected the recipe for engagement (literally. It’s chicken.) And while this is all well and good for you ladies on the hunt for that rock, some of us aren’t exactly ready to take that plunge….we could however, always use a little culinary nudge in the right direction for the object(s) of our affection.

So whether you want your best friend to fall in love with you, you’re hoping to prove that you’re girlfriend material, if you want that relationship confirmation on Facebook– I present to you, Seal the Deal Steak. Not only will you woo your lucky dining partner with your grillin’ skillz, you will hopefully secure that next step. And the best part? While the end result will look like you slaved away in the kitchen all day, the meal couldn’t be simpler to create.

It worked for me (I still get requests from my boo to make this), so give it a try and let’s test the success rate!

What you’ll need:
Two cuts of beef of your preference. I use Filet Mignon because it usually has the nicest marbling and is most often the leanest. However you can subsitutue with strip, for a stronger beef flavor (a male favorite) or porterhouse, which is fattier with a richer flavor (just be prepared to work around the bone with this kind.)
1 lemon
2 medium sized baking potatoes
1 bunch Asparagus
4 oz. Baby Portobello mushrooms
Seasoning Salt
Cooking twine
A steamer with basket
Small saute pan
*Optional
1 cup chicken broth
Bearnaise Sauce (I cheat and use the store bought packets)
1 whole French baguette Read More »

Wine can be intimidating. No doubt. With fancy names that are hard to pronounce, you’re often left to order the “house” wine out of fear of butchering some French name and sounding like a total beginner. Asking the waitress/waiter what their recommendation is will certainly give you a larger bill than expected, and the wine won’t taste like a glass of perfection but instead a glass of regret.

The key is learning how to figure out what you like on your own, knowing you prefer Sauvignon Blanc over Pinot Grigio, White over Red, “full-bodied” or “Crisp”….the list goes on an on, so if you can narrow it down to a few basic preferences, the next time you’re out ordering wine it’ll be a breeze rather than brain surgery.

Basic Whites:

Pinot Grigio: Typically more of a dry wine with medium body, not as sweet and lighter in color. Pairs well with lighter dishes i.e. Chicken, Rice, Salmon, etc. Aromas tend to be more flowery, citrus and light spice.

FACT: These aromas and flavors can often be smelled rather than tasted. That’s why so many fancy wine drinkers stick their face into their glass before taking a sip! Read More »