Impress your date and start cooking for her. It's time to get back to the basics. Matt Moore from MadeMan lets us know how easy it is to cook for your date. Guys it's a recession so those fancy restaurants tend to get expensive and spending $100 to $500 for dinner is so not worth it especially if you are not getting any. Well check out some meals you will be whipping up in no time and hopefully that won't be the only thing you'll be whipping. Click on the next page to see those recipes.
Spring Mix Salad with Balsamic Vinaigrette
The spring mixed salad blend should be available with the other prewashed and bagged salads in your local grocery store. A European blend or Arugula blend would make for a perfect substitute if needed.4 Cups Pre-Washed Spring Mix Salad, loosely packed
6 Cherry Tomatoes, halved
¼ Small Red Onion, thinly sliced
¼ Cup Extra Virgin Olive Oil
1 ½ Teaspoons Balsamic Vinegar
1 Pinch Kosher Salt
¼ Teaspoon Fresh Cracked Pepper*
2 oz Shaved Parmigiano Reggiano Cheese
Combine greens, tomatoes, and red onion into a serving bowl. In a separate mixing bowl, combine oil and balsamic vinegar and whisk vigorously to combine. Pour the mixture over the salad and season with salt and pepper, toss. Using a chef’s knife or vegetable peeler, shave the Parmigiano Reggiano into shards. Top the salad with cheese and serve.
Pan Seared Salmon over Lemon and Basil Spaghetti
A light and clean dish that’s sure to satisfy any palate. Pair with Pinot Grigio, Chardonnay, Pinot Noir, or a light Pilsner.
8 oz Dry Spaghetti
2 Tablespoons Extra Virgin Olive Oil
2 6-8 oz Salmon Filets, skin removed
Kosher Salt
Fresh Cracked Pepper
1 Lemon
2 Cloves Garlic, finely minced
¼ Cup White Wine
2 Tablespoons Capers
2 Cups Baby Spinach Leaves, loosely packed
8-10 Basil Leaves, chopped
Heat a large pot of salted water over high heat. When water comes to a boil, add pasta and cook until al dente, 8-10 minutes. Drain pasta and set aside. Meanwhile add two tablespoons of olive oil into a preheated skillet over medium high heat. Season salmon filets with salt and pepper and add to skillet. Cook, undisturbed, 2-3 minutes on one side. Squeeze the juice of ½ lemon over the top of the fillets, flip, and cook for another 2-3 minutes, or until internal temperature reaches 130 degrees F; remove from skillet and tent with foil to keep warm. Add garlic into the same skillet used for the salmon and sauté; 1 minute. Add white wine and bring to a simmer, scraping up any of the browned bits from the salmon using a wooden spoon. Finally add capers, spinach, and the remaining juice from ½ lemon into the skillet and cook until spinach leaves have wilted. Add pasta into the skillet with the other ingredients and toss to combine. Begin plating by placing a generous portion of the spaghetti in the center of the plate. Top with salmon and garnish with fresh chopped basil. Serve.
Pinstripe Magazine Staff
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