Why do we stay in on Valentines day? Because it is February, and February is the worst month. Also, we often find that the price fixed menus and crowds are overrated. We prefer to make a restaurant style meal at home and enjoy a nice bottle of wine. 

For Valentines Day this year, we are drooling over Eruption, Sexual Chocolate, and Reckless Love to get us in the mood. 

Preheat the oven to 350 and put a heavy skillet on the stove on medium heat.

First, pat the steaks dry with a paper towel, then generously salt and pepper the steaks by pressing the salt and pepper into the meat.

Add about two tablespoons of butter to the skillet. Sear the steak 5 minutes per side and get them nice and brown.

Transfer the steaks to a baking sheet and top with a small pad of butter. Put the baking sheet in the oven. Bake five minutes for rare, and add a minute or two to up the doneness level you desire. Let the steaks rest for about 5 minutes.Enjoy with our suggested wines and paired with sides. 

  

Smoking Goose Tasso and Andouille Jambalaya

This Smoking Goose Tasso and Andouille is out of this world. Tasso is a spicy and peppery lean smoked ham which adds an awesome depth of flavor. If you haven't had the andouille, you are missing out. This is not the easiest recipe, but the labor is certainly worth it. 

Ingredients:

Smoking Goose Tasso Rough Chop

Smoking Goose Andouille Sliced in rounds

Boneless skinless Chicken thighs, dried, and sprinkled with salt and pepper

3 Red Bell Peppers Chopped

2 Jalapeños Chopped

1 Chopped Onion

3 Cloves Garlic

1 Can of Diced Tomatoes

2 tablespoons tomato paste

2 teaspoons oregano

1 teaspoon thyme

1/2 teaspoon cayenne pepper

5 cups of chicken stock

1 cup dry white wine

3 cups of brown rice

Instructions: 

Heat the dutch oven over medium heat

Add about 1 tablespoon olive oil

Brown the Andouille Sausage and Brown slightly. Remove from pan. 

Brown Tasso about 1 minute. Remove from pan. 

Add chicken thighs and brown about five minutes per side. Remove from pan and shred. 

Add 2 tablespoons of unsalted butter and melt. 

Add chopped onions and chopped jalapeno. Cook until onions are translucent. 

Add the garlic and bell pepper and cook for 5 minutes. 

Add tomatoes, tomato paste, cayenne, thyme, oregano and 1 teaspoon of salt cook for another 2 minutes. 

Add wine and deglaze the brown bits at the bottom of the pan. Reduce 3 minutes. 

Add all of the meat back to the pan, and add the chicken broth and rice. Bring to a boil and reduce to simmer.