FANCYPANTS MEALS
date night
This date night dish is our only Fancypants Meal that serves two—just double the ingredients if you’ve got chaperones. We set this one up for you so that you can prepare most of it the day before or morning of, leaving you more time to entertain your date. (The last thing you want is to be distracted by searing scallops as he or she is walking in the door!)
Here’s how we’d set this one up: The morning of your date, prepare the marinade and marinate the chicken in the fridge. You’ll also want to prepare the vinaigrette and the slaw, storing the dressed dish in a serving bowl or glass container in the fridge. We’d also make a pitcher of infused water—add some orange slices and mint leaves to plain old water, and let it infuse in the refrigerator or on the counter.
Plan on serving everything out of serving dishes, instead of straight from the stove. It’s extra clean up, but it’s classier, and avoids the awkward waiting-for-your-turn-by-the-stove scenario.
A half-hour before your date is due to arrive, start soaking your wooden skewers (if necessary), do your mise-en-place for the cauliflower rice by pulsing the florets, chopping the onion, and measuring out the coconut milk and shredded coconut. Set these items in individual bowls by the stove, clean your food processor so it’s ready for the blueberry sauce, and thread the chicken onto the skewers and place on a baking sheet.
Five minutes before your date is due to arrive, preheat the oven to 350°F. The goal is to put the chicken appetizer in the oven as he or she is walking in the door, giving you time for a relaxed greeting and drink offerings while filling the kitchen with the inviting scent of lemongrass chicken.
Offer your date a seat as you pull the slaw out of the fridge, and the chicken out of the oven. Have a pretty serving plate ready for the chicken, and sit and talk while you both enjoy the appetizer. Don’t rush—you have all night, and you want to enjoy both the meal and the social experience.
When you’re ready, it’s time to impress your date with kitchen wizardry. A polite date will ask to help, so have him or her transfer the slaw to a serving bowl, and set the table. (In fact, ask for help if it isn’t offered: It may feel like too much pressure if your date just sits there and watches you cook.)
Don an apron—blueberry juice is very hard to remove from clothing—and get your cauliflower rice started while you chop the ginger and prepare the blueberry sauce. While the sauce is cooking, you can season the scallops* with salt and pepper.
After you’ve got the blueberry sauce blended and staying warm in a small pot and the cauliflower rice simmering, it’s time to cook the scallops. Have another serving dish ready, in case you have to cook them in batches. Cook the scallops and place in the serving dish when done. Add the warm blueberry sauce to a small pitcher or bowl, transfer the coconut cauliflower rice to a serving bowl, and bring everything to the table—the scallops, the sauce, the rice, and the slaw—with the appropriate serving tools.
Your table should already be set, so all that’s left is to top off your waters, light some candles, and gracefully accept the compliments from your date.
*If your date is allergic to shellfish, you can substitute Perfect Oven-Baked Salmon for the scallops. When the chicken comes out, turn the oven up to 450°F. Put the salmon in the oven when you start preparing the blueberry sauce—it should all be done around the same time. BACK
seared scallops with ginger-blueberry sauce
Serves 2
Prep Time: 10 minutes
Cook Time: 10 to 15 minutes
Total Time: 25 minutes
- for the ginger-blueberry sauce
- 1 cup fresh or frozen blueberries
- 1½ teaspoons finely chopped fresh ginger
- ¼ teaspoon salt
- For the Scallops
- ¾ pound sea scallops, patted dry
- ½ teaspoon salt
- ½ teaspoon black pepper
- 3 tablespoons cooking fat
To make the ginger-blueberry sauce: Defrost your blueberries (if necessary), then combine with 1 cup of water in a small saucepan over medium-high heat. Let the mixture reach a boil, then add the ginger and salt. Reduce the heat to medium and cook for 5 minutes, letting the blueberries burst and release their juice and the ginger steep.
The sauce can be left chunky, but it looks prettier if you blend it in a food processor or with an immersion blender to a smooth consistency. Just return it to the pan after blending to keep warm.
To make the scallops: Season both sides evenly with the salt and pepper. Heat the cooking fat in a large skillet over medium-high heat. When the fat is hot, add the scallops in a single layer (you may need to cook them in batches). Cook until the scallops begin to pull away from pan and brown, 2 to 3 minutes. Using kitchen tongs, turn the scallops and repeat the searing on the other side, for another 2 minutes.
Transfer the scallops to a serving dish or individual plates. Top with ¼ to ½ cup of the blueberry sauce. Serve warm or at room temperature.
cabbage, kale, and bell pepper slaw with apple cider vinaigrette
Serves 2
Prep Time: 20 minutes
- for the vinaigrette
- ¾ cup extra-virgin olive oil
- ¼ cup apple cider vinegar
- 2 tablespoons finely chopped fresh parsley
- 1 clove garlic, minced
- Salt and black pepper
- For the Slaw
- ½ head red cabbage, finely shredded
- 1 bunch kale, stems removed, ribbon chopped
- ½ bell pepper, seeded, ribs removed, and cut into very thin strips
- ½ cup shredded carrots
- ½ cup julienned apple
- 2 tablespoons slivered almonds
- 1 teaspoon salt
- ½ teaspoon black pepper
To make the vinaigrette: Combine the olive oil, vinegar, parsley, and garlic in a salad dressing bottle or bowl. Shake or mix well, until the olive oil is thoroughly incorporated. Season with salt and pepper.
To make the slaw: Combine the cabbage, kale, bell pepper, carrots, apple, and almonds in a medium mixing bowl. Mix well and toss with ½ cup of the vinaigrette. Season with the salt and pepper.
Chill in the refrigerator for at least 30 minutes before serving. You can make the vinaigrette and the slaw up to one day ahead of time. Use the extra vinaigrette to refresh the flavor of leftover slaw, or store it in the refrigerator for up to 5 days.
coconut cauliflower rice
Serves 2
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
- 1 head cauliflower, cut into florets
- 2 tablespoons coconut oil, ghee, or clarified butter
- ¼ onion, finely chopped
- 1 cup coconut milk
- ¼ cup shredded coconut flakes
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon finely chopped cilantro
To “rice” the cauliflower florets, pulse in a food processor until they turn into small, ricelike pieces, 20 to 25 pulses. (You’ll want to do this in two batches. Don’t overcrowd the cauliflower in the food processor, and don’t over-pulse or the florets will get mushy.)
In a large skillet, melt the cooking fat over medium heat and swirl to coat the bottom of the pan. When the fat is hot, add the onion and cook, stirring, until translucent, 2 to 3 minutes. Add the riced cauliflower and coconut milk and mix thoroughly. Cover and steam until the coconut milk has been absorbed by the rice and the cauliflower is tender, about 10 minutes. (The best way to test for doneness is to eat a bite!) Scrape up any brown bits from the bottom of the pan with a wooden spoon and mix into the rice.
Remove the pan from the heat and mix in the shredded coconut, salt, and pepper. Gently stir in the chopped cilantro and serve warm.
lemongrass chicken skewers
Serves 2
Prep Time: 20 minutes
Marinate Time: 20 minutes to 24 hours
Cook Time: 8 to 12 minutes
Total Time: 30 minutes, plus marinating
- 2 tablespoons coconut oil
- 1 teaspoon sesame oil
- 1 cup roughly chopped trimmed lemongrass
- 2 tablespoons chopped green onions
- 1½ teaspoons grated fresh ginger
- 1 clove garlic, minced
- Juice of ½ lime
- ½ pound boneless, skinless chicken breast, cut into 1-inch strips
- 1 tablespoon cooking fat (melted, if necessary)
- ½ teaspoon salt
- ¼ teaspoon black pepper
IF using wooden skewers, soak them in water for 30 minutes to 1 hour to prevent them from burning.
To make the marinade, heat the coconut oil and sesame oil in a large skillet over medium heat. When the oil is hot, add the lemongrass, green onions, ginger, and garlic and cook, stirring, for 1 minute to release the flavor. Remove from the heat and stir in the lime juice. Allow the pan to cool for 5 minutes.
Place the chicken strips in a glass storage dish or plastic bag and pour the marinade over the chicken. Seal the bag or cover the dish and marinate the chicken at room temperature for at least 20 minutes, or in the refrigerator overnight.
Preheat the oven to 350°F. Line a baking sheet with foil.
remove the chicken from the refrigerator and discard the excess marinade.
cut the marinated chicken into 1-inch pieces and thread onto the skewers. Arrange the skewers on the baking sheet, brush with the cooking fat, and season with salt and pepper. Bake for 8 to 12 minutes, until the chicken is cooked through and no pink remains in the center of the strips. Serve as an appetizer.
✪ if you can’t find lemongrass at your local Asian market, don’t stress. Just double the ginger and add the zest from one lime.
