Here is my man's meal. It was David's birthday a week ago and he always has the same request. A steak and control of the remote. I even let him play around with my lap-top (aren't I nice). This is meal I make a lot for him on his birthday or Fathers day. David has the same addiction for blue cheese as I do so I always try to work that in. I call this a martini steak because I made a marinade similar to a martini and added the green olives and blue cheese to make it heavenly.
David also loves potatoe gratin and I have several versions I make. But this is a family favorite. You make a garlic infused cream and toss your potato slices in the cream and bake.
Spinach is also a requested from dear hubby. A little salt (from the bacon) and little sweet (from the apple and balsamic) . Yummy.
The mousse is a dark chocolate/espresso version of my 60 second white chocolate lemon mousse. I tell you I make a zillion different versions of this. It is sooooooo easy, sooooo fast. It is a total no-brainier but feels like you have slaved for days. I love it when that happens.
1/4 cup liquid from green olive jar
1/4 cup gin
1 TBL. Vermouth
1 tsp. ground pepper
2 tsp. crush garlic
Wedge of blue cheese
Sliced green olives
Mix first five ingredient in a baggie and add steak. Marinate steaks in fridge for 2-8 hours.
Grill steak, add sliced olives and crumble blue cheese on top of steak and serve.
Spinach Salad with apple slices and Bacon Balsamic Vinaigrette
9 slices thick-cut bacon
1/2 small red onion, very thinly sliced
1/3 cup olive oil
4 TBL. balsamic vinegar
1 tablespoon Dijon mustard
1 tablespoon light brown sugar
1/2 teaspoon sea salt
Freshly ground black pepper, to taste
Fry bacon. Remove bacon from skillet and set aside to drain on a paper towel-lined plate. Remove all but 2 tablespoons of the bacon drippings from the skillet. Heat remaining drippings over medium-high heat and add the sliced onion and sauté until tender, about 5 minutes. Whisk in remaining ingredients and adjust salt and pepper to taste. Set aside at room temperature until ready to use.
Quick Espresso Mousse
1 cup dark chocolate, chopped in small pieces or chips
1 tsp. coffee liquor
1 TSP. instant espresso powder
1 cup heavy cream
In blender add chocolate, egg, liquor and salt. Bring heavy cream to just before boiling and pull off stove.
Quickly pour cream over chocolate and blend in blender for 1 minute. Pour into small cups or wine glass and refrigerate for a couple of hours.