© 2018- VannaCollins. All Rights Reserved



FOOD LIFE with Chef Ken: Valentine's Edition (Recipe Inside)

Restaurants are all booked so what to do for a great meal? Chef Ken Patrick gives you everything you need to know to accomplish a great meal in the comfort of your own home or hotel ;). Follow these easy steps for a tasty grilled filet mignon or the dessert- chocolate body paint and your sweet someone will enjoy a delicious and intimate dining experience prepared together! "Why not plan and cook a meal with your special someone? This will eliminate the pressure, since you’re both in this together, and it gives you a chance to spend close time with each other. I believe you’ll find cooking side by side to be rather romantic and it will definitely add some more heat to the fire that’s already brewing in the kitchen! You’ll enjoy the meal more because you've sweated together creating it! So, go ahead and impress your honey and show some love in the kitchen. It’s FOOD LIFE Baby!" says Chef Ken Patrick

Grilled Filet Mignon with Malbec Wine Sauce


2 (4 to 6-ounce) filet mignons

Kosher salt and freshly ground black pepper

  • 2 tablespoons olive oil

  • 3 tablespoons cold unsalted butter

  • 1 onion, thinly sliced

  • 1 tablespoon minced garlic

  • 1 teaspoon fresh oregano

  • 1 tsp cup tomato paste

  • 1 cup Malbec Wine


Preheat grill to medium-high heat.

Generously season the steaks with salt and pepper and drizzle with the 1 tablespoon of olive oil. Grill to desired doneness, about 5 minutes per side for medium-rare. Transfer the steaks to a cutting board. Tent with foil and let stand 10 minutes.

Meanwhile, melt 2 tablespoons of butter in a heavy large saucepan over medium-high heat. Add the onions and saute until tender, about 5 minutes. Season with salt. Add the garlic and oregano and saute until fragrant, about 30 seconds. Stir in the tomato paste and cook for 2 minutes, stirring constantly. Whisk in the wine. Simmer until the sauce reduces by half, stirring occasionally, about 10 minutes. Remove the skillet from the heat. Strain the sauce into a small bowl, pressing on the solids to extract as much liquid as possible. Discard the solids in the strainer and return the sauce to the saucepan and bring back to a slow simmer. Cut the remaining 4 tablespoons of butter into small 1/2-inch chunks and whisk in the sauce a little at a time. Season the sauce, to taste, with salt and pepper.

Place filets on each of 2 dinner plates. Serve with Grilled Asparagus & Lump Crab Meat. Drizzle the sauce over the filets and serve.

Recipe courtesy, Ken Patrick Culinary Group 2014

Ken’s Chocolate Body Paint


Ingredients 1 cup heavy cream 1/2 bunch mint, finely chopped 1 chili pepper finely chopped Double shot espresso 2 cups high-quality dark chocolate (semisweet or bittersweet), chopped


1. Divide cream into three individual pans. Add mint into one pan, chili into the second pan, and espresso into the third pan. Slowly warm each pan to a near simmer and remove from heat, allowing flavor to infuse for 15 minutes.

2. Place dark chocolate in a small bowl and set bowl over a small saucepan of barely simmering water. Stir constantly until chocolate melts.

3. Remove pan from the heat and divide chocolate into three small pots.

4. Return pans of cream to heat and, once hot, strain each pan of cream into one chocolate pot, creating three separate flavored chocolate body paints.

5. Using 3 small brushes and your imagination, paint away!

Recipe courtesy, Ken Patrick Culinary Group 2014

#food #recipes #filetmignon #chocolate #chef #chefken #valentines #cooking #foodlife