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Sam Harris' FRIEND FRIDAY #28 Art Director/Author Doug Veith ► http://www.SamHarris.com/FF
Sam meets in a clown car with Author, Script Writer, Creative (More) ► http://www.SamHarris.com/FF
Sam meets in a clown car with Author, Script Writer, Creative Director and Art Director, Doug Veith.
"Win Her With Dinner" by Doug Veith
with Alex Hilebronner and Tom Greenwood
BUY: http://tinyurl.com/5gtxv7
SAMPLE RECIPE FROM THE BOOK:
WHAT IT REALLY IS:
Steak and Potatoes with Spinach and Shrimp
WHAT YOU TELL HER IT IS:
Garlic-and-Herb-Marinated Filet Mignon with Horseradish Cream Sauce, Served with Baked Potatoes, Sauteed Spinach and Shrimp Cocktail
Drink This:
Trapiche "Oak Cask" Malbec;
or Weinert Merlot;
or Chateau Lynch-Bages Pauillac.
Play This:
Sam Harris,
"Standard Time / Different Stages"
or "Always"
INGREDIENTS TO BUY:
2 baking potatoes
1 bunch Italian (flat-leaf) parsley
1 bottle Worcestershire sauce
2 filet mignon steaks (1/2 pound each)
1 container (16 ounces) sour cream
1 bottle prepared horseradish
1 bunch fresh chives
8 to 12 colossal shrimp, cooked and peeled
1 lemon
1 bottle cocktail sauce
2 bags prewashed baby spinach
INGREDIENTS YOU SHOULD ALREADY HAVE:
4 cloves garlic
1 jar Dijon-style mustard
1 bottle extra-virgin olive oil
1 box kosher salt
Black peppercorns in a pepper mill
1 bottle finely ground white pepper
1 stick butter
Set oven to 400 degrees.
Scrub the potatoes under running water. Use a fork to poke four sets of holes in each. Place them on the middle oven rack. They'll need to bake for 45 to 60 minutes.
Make the marinade for the steak. Peel the garlic and discard the paper husks. Finely dice the garlic and put it in a mixing bowl. Rinse a handful of parsley and shake it dry. Cut off and discard the stems. Finely chop the leaves. Add them to the bowl. Add 1/2 cup Worcestershire sauce and 4 tablespoons mustard. Whisk. Whisk in 1/4 cup oil. Lightly salt and grind in black pepper. Add the steaks and flip them to coat evenly. Put the bowl in the fridge.
In another mixing bowl, combine half of the sour cream, 2 tablespoons horseradish, 1/2 teaspoon salt and 1 teaspoon white pepper. Cover the bowl with plastic wrap and put it in the fridge. This is the sauce for your filet mignon. Incidentally, filet mignon literally means "dainty filet."
Whisk the remaining sour cream until it's smooth and place it in a cereal bowl. Finely chop the chives and whisk them into the sour cream. Cover the bowl with plastic wrap and put it in the fridge. Unwrap the butter while it is cold (unwrapping warm butter is like trying to peel a rotten banana). Place it on a small plate and put the plate on the table.
Once the potatoes have been in the oven for 30 minutes, flip them. Pull the steaks out of the fridge to let them come to room temperature. Wait another 15 minutes before continuing with next step.
Turn on your broiler. By now, the potatoes should be done. Stab one with a knife to double-check; when it's soft all the way through, the spuds are ready. Remove them from the oven, wrap them with foil, and place them on the stovetop to keep warm.
Make the shrimp cocktail. Get ready to do some garnishing with sprigs. On each of two small plates, arrange an even number of shrimp in a radial fan formation. Slice the lemon into wedges and place two wedges on each plate. Garnish each plate with a couple sprigs of parsley. Pour the cocktail sauce into a cereal bowl and put it in the fridge, along with the shrimp, unless your guest has already arrived.
Remove the steaks from the marinade, allowing any excess to drip off, and transfer the steaks to a small baking pan. Discard the marinade. Put the pan in the broiler or, if your broiler is in your oven, put the pan in there, on the top rack. The steaks will take only 6 to 8 minutes, so keep an eye on them. For medium-rare, cook them 5 to 6 minutes (flip them after 3 minutes), or until the thermometer registers 145 degrees when stuck in the center of the steaks. For medium, cook for 7 to 8 minutes (flip after 4 minutes), or to 160 degrees.
Make the spinach. Pour 2 tablespoons oil into the large frying pan and put it on the stove over medium heat. When the oil is hot (when it looks runny), add spinach a handful at a time. Cook for 2 to 3 minutes until wilted. Lightly salt and pepper.
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