Creamy cheesey alfredo and steak/chicken with a butter, garlic sauce
Why the double byline on something as simple as a recipe? Because great things come in pairs, and it just so happens that my fiancé complements me in the kitchen—meaning he’s our chef and I’m the baker. (I was able to shred the cheese last time we made this dish, but that’s about the extent of my entrée skills.)
Coincidently, the two months that include the number two—February and December—have holidays perfect for celebrating with your favorite person. Whether you’re wanting an at-home date night alone with your significant other, or a family date with the little miracle(s) that have blessed you with parenthood, The Dish on Date Night can be customized to fit a variety of taste buds.
The recipe that follows is Chris’, as edited by yours truly, and taste-tested and approved by our increasingly picky toddler.
2 oz each of Parmesan cheese (shredded), Romano cheese (shredded), Fontina cheese (shredded) and cream cheese
1 pint cream
1/4 teaspoon white pepper
Two heavy pinches of kosher salt
Dash of nutmeg
1 head of garlic
sprig of parsley (chopped)
2 tablespoons butter (not margarine)
2 tablespoons extra virgin olive oil
1 13 oz package of linguine
Protein component – beef or chicken works best, but any will do
- Put a heavy pinch of salt into a stockpot with water. Cover and let boil.
- Set aside a half-cup of the cream.
- Combine olive oil and butter in saucepan over medium heat, mincing the garlic while the fats heat up.
- Sautee’ the garlic (don’t burn it!) for half a minute, then add the one and a half cups of cream. Reduce heat to low.
- Add the zest and juice from the lemon. No seeds!
- Next, add the white pepper, salt and a dash of nutmeg.
- Add the Parmesean, Fontina and cream cheeses. Stir. Keep heat on low.
- Next, cook any protein to your taste. For us, it’s all about the grass-fed steak on the grill, cooked to medium rare (about 4 minutes on each side).
- What really sets the protein apart is a simple, butter-garlic sauce. Quickly heat up a small cast-iron skillet with about three tablespoons of butter and smash three or four cloves of garlic. Rough chop the garlic, and throw it into the bubbly fat. Heat the two for about a minute until it fills the air with the crisp smell of garlic; immediately spoon over your favorite protein, be it beef, pork or chicken.
- Finally, add the linguine to the stockpot of boiling salt water for about eight minutes. You want the pasta al dente’. Drain, put the noodles back in the pot and pour the alfredo over the noodles. Incorporate the reserved half-cup of cream, Romano cheese and chopped parsley. Stir and serve.