Aphrodisiac Meal for Two
Lave Life & TV Chef Danny Boome come to 'The Rescue' to Create this Romantic, Valentine's Dinner for Two!

Aphrodisiac foods are every where! This menu has been designed to be quick simple and sensuous, starting off light with seared scallops allows the meal to begin with a energy charge of zinc from the Scallops that ignites the hormones in the body. Followed by the libido boosting proteins in Steak and then finished with the ever so seductive and suggestive baked figs. This menu from 'Rescue Chef' is perfect for two who want to become one!

Big Blend Radio - Celebrity Chef Danny Boome was a featured guest on Eat, Drink & Be Merry radio on February 1, 2010. To meet the rest of the guests and listen to the entire show, please click here. To listen to Chef Danny's interview, please double click on the Play Button below.

Flaming Filet Mignon with Chive Butter

Ingredients
For the butter:

1 stick butter, softened
Coarse salt and freshly ground black pepper
1 bunch chives, left whole

For the steaks:

2 (8-ounce) filet mignon steaks
1 tablespoon olive oil
Salt and freshly ground black pepper
2 ounces brandy

Method

Place butter into a mixing bowl, season with salt and pepper and stir until blended and soft. Take a 12-inch piece of plastic wrap and lay it on the counter. Spoon the butter out onto the center of the plastic wrap and place the chives in the center on top of the butter. Pull the edge over the butter mixture, and tightly pinch the ends, then holding the plastic wrap tightly at each end, pull the mixture towards you. This should create a tight sausage shape. (or imagine rolling a sushi roll) Chives will be in the center surrounded by butter. Tie a knot on both ends of the butter roll and place into the freezer until you are ready to place it on top of your cooked filet.

Season the filets with a little salt and pepper. Heat a skillet over medium-high until the pan is hot then drizzle with olive oil. Place the filets into the pan and cook to medium-rare, about 5 to 7 minutes per side. Remove the pan from the heat and pour brandy into the skillet. Carefully tilt skillet towards the flame to flambé. When the flames burn off, remove the filets from the pan. Remove butter from freezer and cut 4 thin coins and place one on each filet. Serve steaks while hot.

Baked Figs with Chopped Pistachios in Mascarpone
Ingredients

1 pound fresh figs
1 teaspoon honey
8 ounces mascarpone
1/2 pound unsalted pistachios (shelled)
Ground cinnamon and grated dark chocolate, garnish

Directions

Preheat oven to 350 degrees F.

For each fig, cut a cross over the stem end, just deep enough to gently squeeze the fig open. Place on a baking sheet and bake in the oven for 5 to 10 minutes. Meanwhile, combine the honey and mascarpone in a bowl. Coarsely chop the pistachio nuts, and then add them to the bowl. Remove figs from the oven. Place on a serving plate and top with mascarpone mixture. Garnish with cinnamon and grated dark chocolate.

Celebrity Chef Danny Boome - Dynamic young chef Danny Boome brings his passion for food and culinary exploration to America with fresh perspectives and unique quick-fix ideas. In his Food Network series, 'Rescue Chef', everyday cooks experiencing personal culinary obstacles welcome Boome into their homes to save the day. This energetic “Rescue Chef” offers viewers creative culinary solutions and a true understanding of the basics necessary to guarantee continued success in the kitchen. From semi-professional hockey to au pair, this “Rescue Chef” has explored many trades but always had a passion for cooking.

Boome launched his television career in 2004 on UKTV Food's co-production 'Wild and Fresh' where he travelled across Canada seeking out the best home-grown delights each province had to offer. He would then return his host's hospitality by taking inspiration from traditional dishes and cooking up a delicious meal with a contemporary twist!

In 2005, Boome explored his childhood holiday destination at the North Norfolk coastline in the UKTV Food and Anglia Television production of 'Norfolk's Coastal Kitchen/Danny by the Sea'. This show followed Boome as he retraced his steps around this memorable location where his passion for food and fresh produce began. With the success of Norfolk's Coastal Kitchen, Boome launched a series in January 2006 called Coastal Kitchen continuing his quest to uncover fresh ingredients and unique recipes, which still runs on Anglia Television and Discovery Channel. In 2006 and 2007, Boome was a regional host and judge on UKTV Food’s program Local Food Heroes which spotlighted local purveyors from across England.

Boome further increased his profile with a regular spot on 'Summer This Morning' on ITV and has also gained credits on Children's BBC, UKTV Sport and UKTV Good Food Live. Additionally he has appeared at the 'Autumn Ideal Home Sho'w and has been featured in high-profile advertisements.

An advocate for educating children, parents, and teachers on healthy eating, Boome promotes the importance of understanding the production chain that delivers to the kitchen table. He runs a cooking school featuring courses for novice cooks as well as experienced chefs.

Danny also recurs on Food Network’s 'The Best Thing I Ever Ate'.

Learn more at www.LavaLife.com