A great date night recipe you can make at home
POV: You’ve matched with someone on BLK and y’all are vibing. You’ve met in person a few times or just video-chatted and the connection is undeniable so it’s time to step your game up with this next date and potentially take things to the next level. Need help elevating your next date night?
BLK’s got you with this next one!
In October, we partnered with our friends at HBO Max’s “Love Life” and Black Restaurant Week to bring you the ultimate Love Life Date Night. We hosted a series of romantic evenings at eight Black-owned restaurants in New York, Los Angeles, Detroit, and Atlanta where we had couples join us for an intimate date night. If you missed it, no worries. We’ve got you covered with one of the recipes from the actual event prepared by Chef Christina Stanco Central Kitchen + Bar Detroit that you can make at home for date night.
Make this a date night y'all won’t soon forget!
Drink: The Lover
This easy recipe is perfect for date night, or anytime you're craving a fun drink. After you mix it together, taste and adjust your cocktail to find a balance of flavors you love.
2 ounces tequila
2 ounces fresh grapefruit juice, plus wedges for garnish
2 ounces sparkling water
½ ounce lime juice
¼ ounce agave nectar or simple syrup or to taste
Coarse sea salt, for the rim of the glasses
Salt the rim of the glass by rubbing a grapefruit wedge around the edge and dipping it onto a small plate of salt.
Mix the tequila, grapefruit juice, sparkling water, lime juice, and agave nectar into the glass. Fill the remainder of the glass with ice. Adjust sweetness to taste. Garnish with grapefruit wedge
Entreé: Chef Stanco Bolognese Recipe
1 pound of ground veal
1 pound of ground beef
2 16 oz. cans of San Marzano crushed tomatoes
1 can of tomato paste
4 stalks of celery (Diced small)
1 small onion (Diced small)
3 carrots (Shredded)
2 tablespoons of chopped garlic
1/4 teaspoon red pepper flakes
1 tablespoon of dried oregano
1 tablespoon of dried basil
1/4 cup of dried parsley
1/2 tablespoon of sugar
1 tablespoon of grated parmesan cheese
3 cups of white wine
1 cup of beef base
1/2 cup of heavy cream
4 oz of pasta (Cook according to instructions)
salt and pepper to taste
Brown ground beef and ground veal in a rondo pot.
Add celery, onion, carrots, garlic, and beef base.
Cook vegetables until al dente.
Add dry herbs and cook for another 3 minutes.
Add tomato paste and cook until paste breaks down.
Add San Marzano crushed tomatoes, white wine, and sugar.
Cook the sauce on low heat for 45 minutes. (Be sure to stir frequently to avoid burning)
Season the sauce with salt and pepper to taste.
Add pasta, sprinkle parmesan cheese, and serve.
*This recipe makes enough for two.
Chef Christina Stanco
Central Kitchen + Bar Detroit