Elegant meals do not need to be difficult but they do need to be beautiful and flavorful. I love to throw together a comfort food meal any day of the week, but sometimes depending on the occasion or the guest, I opt to go a bit fancier. This post is full of easy, elegant recipe ideas that will impress even the pickiest of eaters. There are three main courses, several side dishes, and a great first course.
"Meat and Potatoes" is as ordinary as water, but simple changes to the recipe or cooking technique can significantly elevate the dish. So instead of "Meat and Potatoes", how about Seared Ribeyes with Chimichurri, Patatas Bravas, and Elote! Do not let any of those words intimidate you because you too can throw this phenomenal meal together!
For the Patatas Bravas, I thinly sliced five russet potatoes, arranged them on parchment lined baking sheets, and sprinkled them generously with salt. I roasted at 425 degrees until golden and crispy, flipping halfway. (The timing will depend on how thick you slice them so I would check on them often.)
For the ribeyes, I sprinkled my one-inch thick boneless steaks with salt and let them sit on the counter to come to room temperature for thirty minutes. I preheated a cast-iron skillet over high heat and drizzled with canola oil. When the oil was smoking, I added the ribeyes and let sit, undisturbed for 5 minutes, until a nice crust formed. I flipped them and added two tablespoons butter, three garlic cloves, fresh thyme and rosemary sprigs. I cooked for another 5 minutes, basting often with the garlic herb butter. I removed them from the pan to a cutting board, covered with foil, and allowed to rest for 10 minutes before slicing. Perfect medium-rare. For thicker steaks, add 1-2 minutes more per side for medium-rare.
For the Bravas sauce, I heated one quarter cup extra virgin olive oil and added two thinly sliced cloves of garlic. Once browned, I removed the garlic and added one tablespoon tomato paste, two teaspoons smoked paprika, one teaspoon red pepper flakes, and one tablespoon cornstarch to the oil. I whisked to combine and then slowly added one cup vegetable stock while still whisking, until smooth. To finish, I added one teaspoon red wine vinegar and whisked one last time.
For the chimichurri, I combined one bunch cilantro, one bunch Italian parsley, three tablespoons of drained capers, two cloves of garlic that I smashed, a big splash of red wine vinegar, one half teaspoon red pepper flakes, a pinch of salt, and black pepper in a food processor. With the machine running, I slowly drizzled in one half cup olive oil until it came together.
For the elote, I heated two tablespoons butter in a large cast iron skillet and sautéed one half of a small diced onion and one diced orange pepper. I seasoned with salt and pepper and added two minced garlic cloves. Once softened, I added two 10-ounce bags frozen corn kernels and cooked until the corn began to char. I removed from the heat and squeezed one half lime over the corn. To finish, I combined one quarter cup mayonnaise with the juice of the other half of the lime and salt and pepper. I drizzled over the Elote, sprinkled with Cotija cheese, chili powder, and fresh cilantro.
This plate had as much flavor as it did color.
And for another easy-elegant main dish, how about Lobster Wellington? I began by placing four lobster tails in a heat-proof bowl and covered them with boiling water. I let them sit for 4 minutes and then removed them from the water, cut off the shells with kitchen shears, and inserted a long skewer through each tail lengthwise. (This was to help prevent them from curling up while in the oven.)
Next, I thawed a ten-ounce package of frozen spinach, squeezed out all of the liquid, and then combined with four tablespoons melted butter, two minced garlic cloves, the zest of half a lemon, salt and pepper.
A traditional Wellington has a mushroom duxelles layer but I opted to sauté sliced cremini mushrooms in two tablespoons butter, one teaspoon chopped fresh thyme, salt, and pepper. I cooked the mushrooms until they released their liquid and started to brown.
I thawed one package puff pastry and cut each sheet in half for a total of four rectangles.
I distributed the spinach and mushrooms evenly on each piece of puff pastry.
I placed one lobster tail at the end and rolled it up tight. I then brushed with egg wash, sprinkled with flaky salt, and baked at 425 degrees for 20-25 minutes.
I removed the skewers, sliced each Wellington, and served with lemon wedges.
The final easy-elegant main dish is Miso Butter Cod with Miso Fried Rice and Bok Choy. For the cod, I started with the butter by combining four tablespoons miso with three tablespoon butter, one tablespoon each of sriracha, honey, and fresh ginger, plus two minced garlic cloves in a small sauce pan and cooked until melted and combined. I brushed the butter all over the cod filets on a parchment lined baking sheet. On a separate baking sheet, I spread my bok choy which I cut in half and tossed in olive oil, salt, and pepper. I baked at 400 degrees for 15 minutes until the fish was flaky and the bok choy was starting to char. I also combined two tablespoons soy sauce with one tablespoon rice vinegar and then I spooned a little over the bok choy. For the miso fried rice, I combined four cups cooked jasmine rice with two tablespoons miso paste, two tablespoons mirin, one tablespoon Furikake, one teaspoon each garlic, ginger, sugar, soy sauce and ponzu, and two teaspoon chili paste. I then added the mixture to a hot wok coated with oil, and cooked, stirring constantly, until heated through. I served the cod on a bed of the rice next to the bok choy and garnished with fresh cilantro and scallions.
And finally, how about an easy-elegant first course? Check out my interpretation of Caprese Salad. I sliced multicolored cherry tomatoes in half and marinated them in garlic-infused olive oil, balsamic vinegar, salt and pepper. I also sliced a kumato (dark salad tomato) and plated as shown. I finished with a balsamic glaze, a drizzle of pesto oil, salt, and pepper.
Still think elegant meals must be difficult? Go ahead and impress someone with your amazing culinary skills!
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