FINK,
FINK, WENDY PATRICK, WE APPRECIATE YOUR TIME. THANK YOU. YEAH. THANK YOU SO MUCH.
THANK YOU. THANKS, CAROL.
SWITCHING GEARS HERE FOR A
MOMENT, VALENTINE'S DAY IS THIS
SUNDAY RIGHT AROUND THE CORNER.
GUYS, GUYS AHEAD OF IT. WE ARE
HERE TO HELP. WELL, SEAN STILES
IS HERE TO HELP US HOW YOU COOK
UP A ROMANTIC MEAL FOR YOU AND
YOUR VALENTINE. SO WHERE DO YOU
START? SEAN HAS A COMPLETE
VALENTINE'S MEAL FOR YOU IN
THIS WEEK'S EDITION OF COOKING
WITH STILES WELLL VALENTINE'S
DAY IS RIGHT AROUND THE CORNER
AND I'VE GOT A CHOPHOUSE DINNER
FOR YOU THAT'S GOING TO KNOCK
THEIR SOCKS OFF. LET'S GET
COOKING WITH DIAL. I DON'T WANT
YOU SPENDING ALL YOUR AFTERNOON
IN THE KITCHEN SO WE'RE GOING
TO GIVE YOU THE MOST BANG FOR
YOUR BUCK AND SCALLOPED
POTATOES DOES I'VE GONE AHEAD
AND PUT A LITTLE BIT OF BUTTER
IN THE BOTTOM OF THIS BAKING
DISH. WE'VE GOT ABOUT THREE OR
FOUR POTATOES HERE. THEY'RE
SLICED NICE AND THEN WE'LL DO
ONE LAYER THEN TAKE ABOUT A
QUARTER OF AN ONION, SPRINKLE
THAT OVER THE TOP AND THEN
WE'RE GOING TO JUST DO THAT
LAYER ONE MORE TIME WITH THE
REST OF OUR ONIONS, HAM AND NOW
WE'RE GOING TO PUT IN HEAVY
CREAM. WE'RE GOING TO FILL IT
UP JUST TO THE BOTTOM OF THE
TOP OF THE POTATOES AND NOW
WE'LL SPRINKLE A LITTLE BIT
OF SALT AND SOME PEPPER ON TOP
AND SOME PARMESAN CHEESE NEXT
ASPARAGUS. BUT YOU HAVE TO PEEL
THE BOTTOM HALF. THIS IS REALLY
TENDER AND REALLY FLAVORFUL.
WE'RE GOING TO PAN SEAR THESE
SO WE'RE GOING TO PUT JUST A
LITTLE BIT OF OLIVE OIL OVER
THE TOP OF THEM. WE'RE KEEPING
IT REALLY SIMPLE. WE'RE LETTING
THE FLAVOR OF THE INGREDIENTS
COME THROUGH. YOU'RE GOING TO
TOSS THOSE AND THOSE WILL BE
SET ASIDE AND READY TO GO NOW
FOR OUR PROTEIN. WE'LL HAVE A
CHICKEN. WE'LL PUT A LITTLE
OLIVE OIL OVER THE TOP OF THAT
AND WE'RE ALSO GOING TO PUT A
LITTLE OLIVE OIL OVER THE TOP
OF OUR BEEF. I'M USING FILET
MIGNON. YOU CAN USE RIB EYE.
YOU CAN USE WHATEVER YOU LIKE
AND WE'RE GOING TO LET THIS SIT
FOR ABOUT A HALF AN HOUR JUST
KIND OF PULL IN THE FLAVORS.
OK, WE'RE READY TO GET GOING.
I'LL MEET YOU OVER AT THE
STOVE. GOT THE PANS NICE AND
HOT DOING CAST-IRON YOU CAN SEE
HOW HOT THAT IS. THERE YOU GO
DOWN THIS CHICKEN WE'RE GOING
TO DO ABOUT FOUR MINUTES PER
SIDE ON BOTH OF THESE TO GET
THEM WHERE WE WANT THEM. SO
WE'LL LET THAT COOK AND I'LL
CATCH YOU IN JUST A FEW
MINUTES. ALL RIGHT. LET'S GET
THIS CHICKEN OFF. THIS IS
LOOKING PRETTY GOOD AND I KNOW
THAT STEAK IS EQUALLY NICE NOW
WE'RE GOING TO START TO MAKE
THE SAUCE. WE'RE GOING TO TAKE
ABOUT A TABLESPOON OF SHALLOTS
IN EACH ONE AND THEN WE'RE
GOING TO DE GLAZE WITH A LITTLE
BIT OF WHISKEY THERE FOR THE
FEED BIGGESTS BEEF BROUGHT AND
FOR THE CHICKEN IT GETS CHICKEN
RAW NOW FOR THE REST OF THE
INGREDIENTS ABOUT A QUARTER
TEASPOON OF GARLIC I HAVE TO
CLEAN ADHESION MUSTARD, A
TABLESPOON OF BUTTER, GREEN
PEPPERCORNS AND THEN YOU'RE
HEAVY CREAM. WE'LL BRING THAT
TO A BOIL AND REDUCE JUST ABOUT
BY 10 PERCENT. NOW WHILE THOSE
SAUCES FINISH OFF, I'M GOING TO
GET THIS ASPARAGUS IN THE PAN
BUT THAT OLIVE OIL IN SMALL
WE'RE TRYING TO DO HERE PUT A
HARD CHAR ON THIS BECAUSE THE
ASPARAGUS WILL BE SO TENDER THE
WAY WE PEEL THEM LIKE THAT
YOU'RE GOING TO LOVE IT. ALL
RIGHT. EVERYTHING LOOKS DONE.
LET'S GET THESE VEGETABLES OFF
THE HEAT SO THEY STAY NICE AND
CRUNCHY. GRAB OUR TWO SOURCES
AND WE'RE GOOD TO GO. ALL
RIGHT. THE SCALLOPED POTATOES
TURNED OUT PERFECTLY. WE'VE
ALREADY GOT OUR CHICKEN SLICED
AND NOW IT'S TIME TO GET READY
TO PLATE UP THE BEEF. WE'LL GET
THIS CUT UP AND PUT IT ON THE
PLATE HERE AND THEN SAUCE
EVERYTHING UP, MAKE SURE YOU
KIND OF FAN THE MEAT OUT JUST
LIKE THE CHICKEN THERE. SO IT
LOOKS PRETTY. SO I'VE GOT TWO
DIFFERENT SOURCES HERE. I'VE
GOT THE ONE FOR THE CHICKEN. I
USED THE CHICKEN BROTH WITH
THAT OVER THE TOP AND THIS IS
FOR THE BEEF BROAD AND THAT
LOOKS GOOD AND WE'RE GOING TO
FINISH THAT OFF WITH JUST A
LITTLE BIT OF PARSLEY. ADD
CONTRASTING COLOR AND OF COURSE
WHAT WOULD BE A CHOPHOUSE MEAL
WITHOUT THOSE GRILLED
ASPARAGUS. WE ALSO HAVE OUR
SCALLOPED POTATOES AND TO GET
THINGS ROLLING WE'RE GOING TO
DO A LITTLE ICEBERG WEDGE WITH
SOME BEAUTIFUL BLUE CHEESE OVER
THE TOP AND THIS VINAIGRETTE
AND THEN OF COURSE A LITTLE
PARMESAN CHEESE ON TOP THOSE
BEAUTIFULLY PAN SEARED
ASPARAGUS AND THEN OF COURSE
YOU HAVE TO HAVE DESSERT ON
VALENTINE'S DAY. I'D LOVE JUST
TAKING PLAIN OLD BROWNIE BUT
NOT PLAIN OLD SOMETHING SPECIAL
MAYBE YOU MADE IT OR YOU PICKED
IT UP AT YOUR FAVORITE SPOT.
WARM IT UP. TAKE A LITTLE HOT
CARAMEL, DRIZZLE IT OVER THE
TOP AND THEN TOP IT ALL OFF
WITH SOME PECANS. ALL RIGHT.
THERE IS YOUR VALENTINE'S DAY
DINNER. HAPPY VALENTINE'S DAY
IF YOU'D LIKE THESE RECIPES AND
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