Panty Dropper Recipe

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I am trying to make the “panty dropper” recipes easy for you to follow…if you print this out…please delete the “panty dropper” line in case you leave it laying around the house. J I would hate for this beautiful date of yours to loose respect for me “before” she even meets me :-)

Shopping List:

Sashimi grade Tuna (cryo frozen if they have it)
Black AND White Sesame Seeds
Sesame Oil
Virgin Olive Oil
Asparagus
Baby New Potatoes (red ones, you don’t have to peel and they add color/Yukon Gold will work as well)
Sour Cream (small container)
Crème Fraiche (if they have it)
Philadelphia brand Cream Cheese (small container)
Garlic (you can buy pre-chopped)
Half and Half (small container)
Cucumbers
Shallots (3)
Rice Wine Vinegar
Sweet Cream Butter

Start by putting a BIG pot of water on to boil…this will take 20 minutes to get hot and another 40 to boil the potatoes completely. Then go to prepping all of your stuff….when you are done prepping, the potatoes will be boiled and ready for the MAGIC SMASHING. Don’t put the tuna on the grill until the potatoes are ready and sitting on low heat. Serve the Ahi Tar Tar while you are waiting for the potatoes to boil with some vino.

Presentation:
Plop a big wooden spoon full of potatoes on the center of the plate. Put the asparagus right on top of the potatoes with all the tips pointing in one direction and put the Grilled ahi on top of the asparagus. Then push the ahi down onto the plate…this will smoosh the potatoes out towards the side of the plate, pust the asparagus into the potatoes and it will look like the tuna is resting on the “asparagus grill”. J

Advice:
Don’t be afraid to give her a job while she is sipping on her mojito…setting the table, making the cocktails, peeling the cucumbers…food preparation is very seductive…as is a man completely preparing a meal for a women..so that one is your call J .

Recipes:
Asparagus: This is real easy, tastes great and adds a lot of color to a plate.
Pour some olive oil over top of the asparagus in a dish,
Add salt and pepper to taste
When you throw them on the grill, keep in mind that you want them to get a little black on the corners..the charring adds flavor.

Ahi Tuna: This is also very simple, the key is to serve immediately upon removing from the grill, so cook these last after the potatoes are ready. Make sure these cuts of the tuna are completely thoughed.
Put a bunch of Black and White Sesame seeds in a zip lock back and throw cuts of Ahi in one at a time and shake the bag around seductively J The point here is to encrust the tuna with sesame seeds.
On high heat, place the Tuna Steaks on the grill…after about one minute rotate the Steak 45%…this will create black char lines across the steaks. (Don’t worry about the seeds that fall off)
You will only need to cook these for about 3 or 4 minutes. The point is to sear the outside and leave the inside raw…serve with a side of wasabi.

Ahi TarTar: this is super easy, if the tuna is good, it will do all the work for you at meal time (leave these frozen pieces in the fridge, so they partially though…if they are still a little hard, they are easier to chop and will though after)
Chop the tuna up into little squares
Chop the shallots to little squares (about three of them)
Peel and Chop Cucumbers into little squares (same size as shallots, consistent size of cuts adds to pleasure of meal)
Mix chopped tuna, shallots and cucumbers into a bowl.
Add 4 Tablespoons of sesame oil
Add 2 Teaspoons of Sesame Seeds
Add 3 Teaspoons of Rice Wine Vinegar
Wash Hands
Mix by gently turning all ingredients in a bowl with your hands
Season with salt and pepper to taste
Serve on a bowl with a dollop of crème fraiche on the side for dippin’ (if they don’t have the crème, use sour cream)

Garlic Smashed Potatoes (low fat)

Boil Water
Add Potatoes
Once potatoes are cooked (push fork into them and make sure they are soft), pour all of the potatoes into a strainer
Dry out pot and put back on medium heat with
Add 3 seconds worth of pouring (quarter cup?) of virgin olive oil
1 teaspoon of garlic
1 Stick of sweet cream butter
Sautte for about 3 minutes with 1.5 cups of half/half standing by
Add half/half as garlic starts to really sizzle, BEFORE IT BURNS (the milk will stop the garlic from cooking instantly)
Add potatoes and SMASH like crazy (the trick with potatoes isn’t to try to puree them, but keep them a little lumpy)
Half way through mashing, add 4 heaping tablespoons of sour cream and half a bar of Philadelphia brand Cream Cheese
Smash it all together until all of the cream cheese lumps are gone,
Salt and pepper to taste

Alright…let’s see if this thing lives up to its name Buenos Suerte…..

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