Romantic Dinner Recipes For Two

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Date nights out on the town are always a good time, but creating a “date night in” can be just as special (if not better). No reservations are needed; say goodbye to the dress code and create a cozy meal at home to enjoy together. Winter is the perfect season for planning a restaurant-worthy meal in your own kitchen.

During the week, plan a surprise meal with a romantic dinner recipe for two that would not be a weeknight regular. As an alternative, plan the meal as a couple and cook together, extending the date night to try a new recipe or technique. Have fun with the menu, or stick to a meal inspired by your favorite restaurant or a memorable meal. Often, these can be easily prepared at home with minimal planning.

To set the mood, start with a small table for two in a different location than your usual meals, placed near a fireplace or window. Gather items from your home to dress up the table and space around it, such as lanterns, candles, or dried flowers. While grocery shopping, pick up fresh flowers to make a simple arrangement in a repurposed or thrifted container. Creating a space that feels special, combined with a well-planned date night recipe, instantly upgrades your dine-in experience.

Finally, end the evening with a rich dessert, a digestif, or even a spiked tea cocktail. A memorable date at home can be as simple or complicated as you make it, but in the end, it’s the time spent together to slow down and enjoy each other that makes the planning worthwhile.

How to Make
Cast Iron Filet Mignon

Ingredients

• Filet Mignon
• Cooking Oil (mild, high temperature)
• Kosher or Sea Salt
• Unsalted Butter
• Fresh Thyme or Rosemary

Materials

• 12” All-In-One Cast Iron Skillet
• Cowboy Grill Tongs
• Suede Leather Hot Pad

Instructions

1. Allow steaks to sit at room temperature for 30 minutes. Pat dry and salt generously. (This will help develop a nice browned crust on the filet.)
2. Preheat oven to 400ºF.
3. Heat oil in the All-In-One Cast Iron Skillet over medium-high heat for 2-3 minutes.
4. Carefully place filet mignon into the hot pan (watch out for oil splatter). Pan fry for 2-3 minutes or until the first side has a deep brown crust. Flip steaks, then top with butter and herbs.
5. Turn off the burner and transfer the pan to the preheated oven.
6. Cook in the oven to the desired doneness. (This will depend on the size of the filet. Use a meat thermometer to verify temperature.)

Internal meat temperatures

• Rare: 125-130º F
• Medium Rare: 135º F
• Medium: 140-145º F
• Medium Well: 155º F
• Well Done: 160-165º F

How to Make
Rosemary Garlic Hasselback Potatoes

Ingredients

• 8-10 small Yukon gold potatoes, sliced thinly
• 6 tablespoons salted butter, melted
• 1 ½ tablespoons chopped fresh rosemary
• 4-6 cloves garlic, smashed
• kosher salt and black pepper

Materials

• 10” All-In-One Cast Iron Skillet
• Suede Hot Pad
• Cowboy Grill Tongs
• No. 8 Chef Knife

Instructions

1. Preheat the oven to 450 degrees °F.
2. Slice the potatoes ¾ through into thin slices (think accordion slices), leaving 1/8 of an inch at the bottom.
3. Place potatoes into the cast iron skillet, tossing with butter, chopped rosemary, salt, pepper, and garlic. Arrange the potatoes cut side down in the roasting pan.
4. Transfer to the oven and roast for 20-25 minutes. Carefully remove the skillet, then flip the potatoes, spooning the butter over them and allowing it to drip down between the slices.
5. Return to the oven and roast for another 20-25 minutes until the potatoes are golden and crisp.
6. Remove from oven and spoon butter over potatoes. Top with additional rosemary.

How to Make
Pesto Grilled Shrimp Skewers

Ingredients

• 1 ½ cups fresh basil leaves, chopped
• 1 clove garlic
• 4 tablespoons olive oil
• 2 tablespoons pine nuts (use sliced almonds as an alternative)
• 1 teaspoon lemon juice or apple cider vinegar
• 1 1/2 pounds jumbo shrimp, peeled and deveined (weight after peeled)
• Kosher salt & fresh pepper to taste

Materials

• 4 Cowboy Grill Steel Skewers
• Cowboy Grill Tongs
• Nonstick spray

Instructions

1. In a food processor, pulse basil, garlic, and salt & pepper until smooth.
2. Slowly add the olive oil while pulsing.
3. Combine raw shrimp with pesto and marinate for a few hours in a bowl.
4. Thread shrimp onto steel skewers.
5. Heat a Cowboy grill or indoor grill pan over medium-low heat until hot. Be sure the grates are clean and spray lightly with oil.
6. Place the shrimp skewers onto the hot grill and cook until the shrimp turns pink on the bottom, about 3-4 minutes; turn and continue cooking until the shrimp is opaque and cooked through about 3-4 minutes.
7. Garnish with additional pesto/basil when serving, if desired.

How to Make
Cast Iron Crème Brûlée

Custard Ingredients

• 2 cups heavy cream
• 5 egg yolks
• ½ cup white sugar
• 2 teaspoons vanilla extract or 1 vanilla bean pinch of salt

Caramel Topping Ingredients

• 6-9 tablespoons raw sugar/caster sugar

Materials

• Two 6” All-In-One Cast Iron Skillets
• Cooking torch
• Suede Hot Pad
• Medium baking pan (for hot water bath)

Instructions

1. Preheat your oven to 325°F and set a pot with water over medium heat (for the water bath).
2. Mix the egg yolks with the sugar, the vanilla, and the salt and stir well.
3. Heat the cream until almost boiling and slowly add it to the egg yolk mixture whisking continuously until incorporated.
4. Pour the mixture into two 6” All-In-One Cast Iron Skillets, filling them about halfway full. (Note: you will have leftover custard if making two servings.)
5. Place them inside a baking pan and fill the baking pan with boiling water, about 1 ¾” deep. (Pour carefully, do not get water into the cast iron skillets.)
6. Bake in the middle rack of the oven for 40-45 minutes or until the surface of the cream is set and the middle is still jiggly.
7. Allow to cool and chill in the fridge (at least 4 hours or overnight).
8. Just before serving, sprinkle each custard with raw sugar (tip: cover the entire surface well and then pour off excess, giving the right thickness for brûlee).
9. Carefully burn each pan with a torch until caramelized and browned/bubbling.
10. Allow the top to cool completely and harden before serving.