Ready for some romance in the Smokies? What better way to make your Valentine swoon than with a delicious dinner and decadent dessert to follow? Along with all the perfect amenities for a romantic weekend – hot tub, Blu-ray and DVD players, big screen TVs, indoor jetted tub, king-size beds, and more – our Pigeon Forge, TN cabins boast fully equipped kitchens for easy in-cabin meals.
Caramelized Pancetta and Fennel Salad | Food Network
- 1 bulb fennel, halved and cut into 1/2-inch wedges
- 5 slices pancetta
- 2 cloves garlic, minced
- 2 tablespoons brown sugar
- 1 tablespoon extra-virgin olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 5 ounces (about 6 to 7 cups) mixed salad greens
- Red Wine Vinaigrette, recipe follows
Red Wine Vinaigrette:
- 2 tablespoon red wine vinegar
- 1 tablespoon lemon juice
- 1/2 teaspoon honey
- 1/2 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1/4 cup extra-virgin olive oil
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- In a medium bowl, toss together fennel, pancetta, garlic, brown sugar, olive oil, salt, and pepper. Place the ingredients on the baking sheet in a single layer. Cook until the pancetta is crisp and the fennel is caramelized, about 20 minutes. Remove from the oven and let cool for 5 minutes.
- In a large bowl, place the salad greens, crumbled pancetta, and caramelized fennel. Toss the salad with the Red Wine Vinaigrette and serve immediately.
Red Wine Vinaigrette:
- Mix the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running gradually blend in the oil. Season the vinaigrette, to taste, with more salt and pepper, if desired.
- Yield: scant 1/2 cup
- Prep Time: 5 minutes
Perfect Flank Steak | Delish
For the Marinade
- 1/3 cup extra-virgin olive oil
- 1/4 cup low-sodium soy sauce
- 2 tbsp lime (or lemon) juice
- 2 tbsp packed brown sugar
For the Steak
- 2 lb flank steak
- Kosher salt
- Freshly ground black pepper
- In a large bowl, whisk together olive oil, soy sauce, lime juice, and brown sugar. Add steak and toss until coated. Marinate for at least 30 minutes, up to 2 hours.
- Remove steak from marinade and pat dry with paper towels. Season lightly with salt (remember that there’s soy sauce in the marinade) and pepper.
- To grill: Preheat grill to medium-high. Place steak on grill and cook to your liking, about 6 minutes per side for medium-rare. (Cooking time will vary due to thickness of your steak.)
- To broil: Preheat oven broiler to high. Place steak on a sheet pan and cook, turning once halfway through, until cooked to your liking, about 6 minutes per side for medium-rare. (Cooking time will vary due to thickness of your steak.) Let rest before slicing and serving.
Pappardelle in Saffron Cream | Food Network
- Kosher salt
- 1 tablespoon unsalted butter
- 1/2 small shallot, minced
- Pinch of saffron threads
- 2/3 cup heavy cream
- Freshly ground pepper
- 1/4 teaspoon fresh lemon juice
- 1/4 teaspoon vanilla extract
- 4 ounces dried pappardelle pasta
- 2 tablespoons grated parmesan cheese, plus more for topping
- 2 tablespoons roughly chopped fresh chives
- 1/2 teaspoon grated lemon zest
- Bring a pot of salted water to a boil. Meanwhile, melt the butter in a medium skillet over medium heat. Add the shallot and saffron and cook, stirring occasionally, until the shallot is softened, about 2 minutes. Add the cream, 1/4 teaspoon salt, and pepper to taste; increase the heat to medium high and simmer until slightly thickened, about 2 minutes. Stir in the lemon juice and vanilla.
- Add the pasta to the boiling water and cook as the label directs. Remove 1/4 cup cooking water, then drain the pasta and transfer to the skillet with the sauce. Add the reserved cooking water, the parmesan and half of the chives and toss to coat. Serve topped with the lemon zest, remaining chives and more cheese.
Red Velvet Bourbon Cheesecake Bars | Food Network
- Cooking spray
- 1 1/4 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/4 teaspoon baking soda
- 1/4 teaspoon fine salt
- 1 tablespoon unsweetened cocoa powder
- 1/2 cup milk
- 1 tablespoon white distilled vinegar
- 2/3 cup vegetable oil
- 1 large egg
- 1/2 teaspoon pure vanilla extract
- 1 tablespoon red food coloring
- One 1/4-ounce packet unflavored powdered gelatin
- 1/2 cup granulated sugar
- 2 tablespoons light corn syrup
- 1/2 cup heavy cream
- 3 tablespoons bourbon or 1 tablespoon pure vanilla extract
- Two 8-ounce packages cream cheese, at room temperature
- 3/4 cup sour cream
- 1 1/2 cups confectioners’ sugar
- 1 cup heavy cream
- 3 tablespoons confectioners’ sugar
- For the red velvet cake: Position an oven rack in the center of the oven, and preheat to 350 degrees F. Line an 8-inch square baking pan with foil, leaving an overhang on all sides. Coat the foil with cooking spray.
- Whisk together the flour, granulated sugar, baking soda and salt in a medium bowl; set aside. Stir together the cocoa powder and 2 tablespoons very hot water in a small bowl until smooth; let cool slightly. Stir together the milk and vinegar in another small bowl, and let stand until thickened, 3 to 5 minutes.
- Whisk together the oil, eggs and vanilla in a large bowl until smooth. Whisk in the food coloring and the cocoa mixture. Alternate whisking in the flour mixture in three additions and the milk mixture in two, starting and ending with the flour, until just combined. Pour into the prepared pan.
- Bake until a toothpick inserted in the center comes out clean, about 30 minutes. Once the cake is cool enough to touch, press it down slightly to make the layer even. Place the pan on a cooling rack and let cool completely.
- For the cheesecake: While the red velvet cake bakes, combine the gelatin with 2 tablespoons water in a small microwave-safe bowl, and set aside to soften, about 5 minutes.
- Heat the granulated sugar and corn syrup over medium heat in a small skillet. Cook, swirling the pan but not stirring, until the mixture turns amber, 5 to 7 minutes. Remove the skillet from the heat, and carefully whisk in the cream and bourbon. (If the caramel seizes and hardens, continue to stir over medium heat until it melts and is smooth again.) Bring the mixture to a fast simmer, and cook until the caramel thickens enough to coat the back of a spoon, 3 to 4 minutes. Let cool to room temperature, stirring occasionally to help the caramel cool faster.
- Beat the cream cheese with an electric mixer on medium-high speed in a large bowl until completely smooth, about 1 minute. Scrape down the side of the bowl. Add the cooled caramel, sour cream and confectioners’ sugar, and beat on medium-high speed until incorporated and smooth, about 1 minute.
- Microwave the gelatin until melted, stirring as needed, about 30 seconds. Add it to the cream cheese mixture, and beat on medium-high speed to combine, about 30 seconds.
- Spread the cheesecake mixture over the red velvet cake in an even layer. Cover loosely with plastic wrap, and refrigerate until set, at least 2 hours.
- Make the whipped cream: Beat the cream and confectioners’ sugar together with an electric mixer at medium-high speed in a large bowl until medium peaks form. Spread the cream over the cheesecake.
- Use the foil overhang to lift the bars out of the pan. Peel down the foil, and thinly trim the edges of the bars. Cut into 12 even rectangles, wiping the knife clean between cuts.
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