GRAND RAPIDS, Mich. (WOOD) Nothing says “I love you” more than a homemade meal. “All in One Chef” Mark Kingshott shares some recipes to create your own romantic meal for Valentine’s Day.
Grilled Herb Pork Tenderloin
- 2 lbs. pork tenderloin
- 1 tsp. chopped rosemary
- 1 Tbsp. chopped parsley
- 1 Tbsp. chopped oregano
- 1 Tbsp. olive oil
- 1 tsp. salt
- 1 tsp. black pepper
- 3 Tbsp. soy sauce
- 3 Tbsp. maple syrup
Mix herbs, olive oil, salt, and pepper in a bowl, rub into pork. In a small bowl, mix soy sauce and maple syrup. Place meat on medium high heat on a grill. With a brush, coat top side of meat with glaze and let cook for 5 minutes. Flip, coat top of cooked meat with glaze and grill for 5 minutes. Remove, let rest for 5 minutes before slicing. Slice thin, place on a platter and garnish with mushroom sauce.Red Wine Demi Glace
- ½ onion diced
- 2 cloves of garlic left whole
- 1 carrot diced
- 1 Tbsp. olive oil
- 2 sprigs thyme
- 1 sprig rosemary
- 6 medium mushrooms cut in half
- ¾ cup beef stock
- ¾ cup red wine (cabernet, Bordeaux)
- 1 Tbsp. soy sauce
- ¼ butter
- ¼ cup flour
- Salt and Pepper to taste
Heat olive oil in pan at medium to medium high, add onion, carrot and garlic. Cook for 5 minutes. Add mushrooms and cook until onions and carrots begin to caramelize. Add stock, thyme, red wine, rosemary, red wine and soy sauce. Simmer until it reduces by ¼. Strain through a mesh strainer into a bowl. Clean sauce pan and add liquid back in. In a small pan, melt butter and then stir in flour. Heat at medium high, keep stirring until roux has a deep amber color. Bring liquid to a simmer, then whisk in roux until sauce is thickened. Taste, add salt and pepper. Serve over pork.
Corn and Rutabaga Risotto
- Olive oil to coat pan
- ½ onion diced small
- 2 cloves of garlic chopped fine
- 1 cup Arborio rice
- 4 to 5 cups chicken stock
- 1 ½ cups raw corn or frozen corn kernels
- ¾ cup diced and cooked rutabaga
- 2 Tbsp. chopped chives
- ½ cup shredded parmesan
- 2 Tbsp. butter
- Salt and pepper to taste
Ensure rutabaga is cooked and reserved for end of risotto making. Heat large surface pan with olive oil on medium heat. Add onion and garlic, cook until translucent. Add rice and stir in pan for 1 minute. Add 2 cups of chicken stock. Stir and bring to a simmer. Keep stirring until liquid is reduced by half. Add another cup of chicken stock. Keep reducing and adding until rice is al dente. Add corn, parmesan, rutabaga, butter and chives. Stir and bring to a simmer. Add salt and pepper to taste. Serve.
Vegetable Medley
- 2 Tbsp. olive oil
- 1 summer squash cut in half, then cut in diagonal cuts
- 2 carrots cut thin on a bias
- 8 oz. snap or snow peas, trimmed
- 1 pint tomatoes cut in half
- 1 lemon
- 2 Tbsp. chopped basil
- 2 cloves of garlic chopped
- Salt and Pepper to taste
Heat oil in pan at medium high, add carrots and cook until they start to caramelize. Add peas and squash. Cook for 3 minutes then add remaining ingredients until tomatoes soften. Serve.
Macerated Berries atop Pound Cake with Chantilly Cream
- 1 frozen pound cake, cut 1 inch thick or angel food cake cut into 8 portions
- 2 cups powdered sugar (optional)
- 1 dry mesh strainer (optional)
- 1 grill pan (optional)
- 1 pt. black berries
- 1 pt. raspberries
- 1 pt. sliced strawberries
- 2 cups cream
- 3 Tbsp. rum, brandy or Bourbon
- 1 Tbsp. maple syrup
- ¼ cup powdered sugar
- 1 tsp. vanilla
Wash berries and let dry. Mix brandy and maple syrup. In a bowl, place berries and pour brandy and maple mix. In a blender, food processor, or mixer, pour ¼ cup powdered sugar, cream and vanilla into a bowl. On low speed, start to blend. Up the speed to medium high and mix until stiff peaks form. Heat Grill pan to medium. On a plate, place cut pound cake, add powdered sugar to mesh strainer. Gently shake over cake so it is fully coated. Flip and repeat. Shake off excess and place into grill pan. Grill 2 minutes per side to create grill marks. Reserve until serving. Place a slab of pound cake on plate, add berries, top with Chantilly cream.
