Date Night Take Two

If you're familiar with The Sculls' Spread then you know that my weightlifting-Arnoldesque husband really likes his red meat. We are on a new kick in the Scull household - trying to limit as many carbs as possible which can make a romantic night at home slightly more difficult. No garlic bread? No smashed potatoes? No pasta? The one exception to our new diet is cheese. I just can't seem to give up my beloved dairy products regardless of the fact that it may help me tighten something before the already-upon-us-Texas-swimsuit-season. I think the answer to our date night dilemma is finding places to replace fat or calories with flavor! While I love a good plate of lasagna or pasta bolognose on a special Friday night just as much as the next girl, sometimes I'd rather those extra calories go towards, oh-say, a nice pinot noir? Another key that helps boost flavor and helps the price tag of our usuals is to look for what's in season and fresh.
I have been in asparagus heaven here in Texas. Grown locally or in close-by Mexico, asparagus is fresher, greener, and cheaper this time of year. This asparagus stuffed steak takes full advantage of that and the zucchini "pasta" is a creative veggie solution that you'll literally crave. So the next time you want to plan a date night at home this is sure to please.

                                            

Beef & Asparagus Roll Upsadapted from Everday with Rachel Ray

1 lb asparagus, ends trimmed
2 tblsp extra virgin olive oil
2 cloves garlic chopped
1/2 pound cremini mushrooms, sliced
salt & pepper
2 lbs steak Milanese ( very thinly pounded steak) cut into four long pieces
6 oz goat cheese
1 package McCormick grill-mates, flavor of your choice.

1. Prepare marinade packet according to packet directions. Marinade steak for 1-4 hours in fridge. If your market doesn't have steak Milanese you can use thin flank steak, skirt steak or ask your butcher to pound some for you!
2. In a large pot, fill half way with water and salt to taste. Bring to a boil. Add asparagus and cook until crisp-tender, about 3 minutes. Drain and pat dry. Rinse with cold water to maintain color.
3. After marinating, lay each steak out flat. Starting at about 1/4-1/2 inch from edge sprinkle goat cheese on each steak. Lay 5-6 pieces of asparagus on top of each and roll up. Secure closed with tooth picks.
4. In a small pan, heat olive oil over medium heat. Add garlic and saute until golden, about 2 minutes.
5. Add mushrooms and season with salt & pepper and cook until tender, about 5 minutes. Cover & keep warm.
6. Heat a grill or grill pan to medium heat and cook steak roll ups until medium-medium/rare and cheese is melted, about 10 minutes.
11. Serve a steak roll-up over top of mushrooms.

Serves 4

Zucchini Linguine with Almonds

4 oz hard Parmesan cheese
2 lemons, zested & juiced
1 tbsp Dijon mustard
3 tblsp prepared pesto
3 medium zucchini
1 cup slivered almonds

1. Using a mandolin with a julienne blade or a food processor attachment slice the zucchini into strands. This can be done by hand by first slicing thin slices lengthwise then further slicing each into spaghetti sized strands.
2. Mix lemon juice, pesto & mustard.
3. Combine pesto mix, almonds, lemon zest & zucchini.
4. Use a vegetable peeler to add Parmesan curls to top of "pasta."

Serves 4-6