{"id":22281,"date":"2021-03-18T05:24:46","date_gmt":"2021-03-18T05:24:46","guid":{"rendered":"https:\/\/www.arizonafoothillsmagazine.com\/taste\/?p=22281"},"modified":"2021-03-19T17:48:26","modified_gmt":"2021-03-19T17:48:26","slug":"date-nights-for-one-with-executive-chef-matthew-jordan","status":"publish","type":"post","link":"https:\/\/www.arizonafoothillsmagazine.com\/taste\/phoenix-recipes\/date-nights-for-one-with-executive-chef-matthew-jordan","title":{"rendered":"Date Nights for One with Executive Chef Matt Jordan"},"content":{"rendered":"\n<figure class=\"wp-block-embed is-type-rich is-provider-embed-handler wp-block-embed-embed-handler wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"Date Nights for One with Matt Jordan\" width=\"1200\" height=\"675\" src=\"https:\/\/www.youtube.com\/embed\/Hq5JBdzaQmU?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n\n\n\n<p>Eating well nourishes the soul.&nbsp; Cooking for yourself should be craveable and bring enjoyment.&nbsp; Let me help you in the kitchen with my new portfolio of decadent, gourmet, and accessible recipes to make-at-home.&nbsp; Enjoy!<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-scallion-peanut-crusted-rib-eye-steak-with-roasted-radishes-and-horseradish-crema-sauce\"><span id=\"scallion-peanut-crusted-rib-eye-steak-with-roasted-radishes-and-horseradish-crema-sauce\">Scallion Peanut Crusted Rib Eye Steak with Roasted Radishes and Horseradish Crema Sauce<\/span><\/h2>\n\n\n\n<p>Steak.&nbsp; Need I say more?&nbsp; Use a cast iron skillet to sear the beef, and be generous with the seasoning.&nbsp; The crust on the steak is lights-out and adding the Scallion Peanut Crust brings freshness.&nbsp; <\/p>\n\n\n\n<p>Plus, the serrano peppers add heat.&nbsp; And the Roasted Radishes\u2026&nbsp; These are insane.&nbsp; I know it might seem out of the ordinary, but trust me\u2026 they\u2019re the bomb.&nbsp; They take on a beautiful, potato-like texture and flavor.&nbsp; A hearty meal that\u2019s fresh and craveable.&nbsp; A match made in heaven.&nbsp;<\/p>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"h-cast-iron-rib-eye-steak\"><span id=\"cast-iron-rib-eye-steak\"><strong>Cast Iron Rib Eye Steak<\/strong><\/span><\/h3>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter size-large\"><img  loading=\"lazy\"  decoding=\"async\"  width=\"750\"  height=\"500\"  src=\"https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2021\/03\/20145510\/Matthew-Jordan-22-80x53.jpg\"  alt=\"\"  class=\"wp-image-22283 pk-lqip pk-lazyload\"  data-pk-sizes=\"auto\"  data-ls-sizes=\"auto, (max-width: 750px) 100vw, 750px\"  data-pk-src=\"https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2021\/03\/20145510\/Matthew-Jordan-22-750x500.jpg\"  data-pk-srcset=\"https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2021\/03\/20145510\/Matthew-Jordan-22-750x500.jpg 750w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2021\/03\/20145510\/Matthew-Jordan-22-300x200.jpg 300w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2021\/03\/20145510\/Matthew-Jordan-22-1024x683.jpg 1024w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2021\/03\/20145510\/Matthew-Jordan-22-768x512.jpg 768w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2021\/03\/20145510\/Matthew-Jordan-22-380x253.jpg 380w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2021\/03\/20145510\/Matthew-Jordan-22-800x533.jpg 800w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2021\/03\/20145510\/Matthew-Jordan-22-80x53.jpg 80w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2021\/03\/20145510\/Matthew-Jordan-22.jpg 1080w\" ><\/figure><\/div>\n\n\n\n<p><strong>Ingredients:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>1 each (10 oz) Rib Eye Steak<\/li><li>Kosher Salt<\/li><li>Freshly Cracked Black Pepper<\/li><li>2 Tablespoons crushed coriander seeds<\/li><li>2-3 Tablespoons Extra Virgin Olive Oil<\/li><li>4 Tablespoons butter, unsalted<\/li><\/ul>\n\n\n\n<p><strong>Procedure:<\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\" type=\"1\"><li>Temper the steak at room temperature for 30-minutes.&nbsp; This will enable to steak to cook evenly.<\/li><li>Season the steak liberally with kosher salt, freshly cracked black pepper, and the crushed coriander.&nbsp; Press the seasoning into the steak on each side.<\/li><li>Heat a large cast-iron skillet to medium-high heat.&nbsp; When the pan is hot, add the extra virgin olive oil.<\/li><li>Add the steak to the pan.&nbsp; Don\u2019t move it.&nbsp; Cook for 1-2 minutes.&nbsp;<\/li><li>Flip the steak and cook an additional 1-2 minutes.<\/li><li>Repeat this process on both sides, 1-minute on each side.<\/li><li>Add the butter.&nbsp; When it is melted, turn off the heat and baste the steak with a spoon for 15-30 seconds.&nbsp; This will yield a medium-cooked steak.<\/li><li>Remove the steak from the pan.&nbsp; Rest for 10-minutes before slicing.<\/li><li>Top the steak with the Scallion Peanut Crust.<\/li><\/ol>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"h-scallion-peanut-crust\"><span id=\"scallion-peanut-crust\"><strong>Scallion Peanut Crust<\/strong><\/span><\/h3>\n\n\n\n<p><strong>Ingredients:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>1 bunch scallions, thinly sliced<\/li><li>2 each serrano peppers, minced<\/li><li>\u00bd cup roasted peanuts, chopped\/crushed<\/li><li>\u00bd teaspoon freshly cracked black pepper<\/li><li>Kosher Salt to taste<\/li><li>4 Tablespoons extra virgin olive oil<\/li><\/ul>\n\n\n\n<p><strong>Procedure:<\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\" type=\"1\"><li>Mix all of the ingredients together in a bowl.&nbsp; Season to taste.<\/li><li>Refridgerate until service \u2013 this can be made ahead of time.<\/li><\/ol>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"h-roasted-radishes\"><span id=\"roasted-radishes\"><strong>Roasted Radishes<\/strong><\/span><\/h3>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter size-large\"><img  loading=\"lazy\"  decoding=\"async\"  width=\"750\"  height=\"500\"  src=\"https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2021\/03\/20145519\/Matthew-Jordan-34-80x53.jpg\"  alt=\"\"  class=\"wp-image-22284 pk-lqip pk-lazyload\"  data-pk-sizes=\"auto\"  data-ls-sizes=\"auto, (max-width: 750px) 100vw, 750px\"  data-pk-src=\"https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2021\/03\/20145519\/Matthew-Jordan-34-750x500.jpg\"  data-pk-srcset=\"https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2021\/03\/20145519\/Matthew-Jordan-34-750x500.jpg 750w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2021\/03\/20145519\/Matthew-Jordan-34-300x200.jpg 300w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2021\/03\/20145519\/Matthew-Jordan-34-1024x683.jpg 1024w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2021\/03\/20145519\/Matthew-Jordan-34-768x512.jpg 768w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2021\/03\/20145519\/Matthew-Jordan-34-380x253.jpg 380w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2021\/03\/20145519\/Matthew-Jordan-34-800x533.jpg 800w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2021\/03\/20145519\/Matthew-Jordan-34-80x53.jpg 80w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2021\/03\/20145519\/Matthew-Jordan-34.jpg 1080w\" ><\/figure><\/div>\n\n\n\n<p><strong>Ingredients:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>2 bunches radishes, stems removed and washed<\/li><li>2 Tablespoons extra virgin olive oil<\/li><li>1 bulb garlic, cut in half horizontally<\/li><li>Kosher salt to taste<\/li><li>Freshly cracked black pepper to taste<\/li><\/ul>\n\n\n\n<p><strong>Procedure:<\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\" type=\"1\"><li>Preheat the oven to 450<strong>\u00b0F.<\/strong><\/li><li>Toss the radishes and garlic bulb halves in the extra virgin olive oil.&nbsp; Place on a small baking tray, and season the radishes with kosher salt and freshly cracked black pepper.<\/li><li>Roast the radishes in the oven for 15 to 20-minutes, or until tender and golden brown.<\/li><li>Remove from the oven, and serve hot.<\/li><\/ol>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"h-horseradish-crema-sauce\"><span id=\"horseradish-crema-sauce\"><strong>Horseradish Crema Sauce<\/strong><\/span><\/h3>\n\n\n\n<div class=\"wp-block-media-text alignwide has-media-on-the-right is-stacked-on-mobile\" style=\"grid-template-columns:auto 38%\"><figure class=\"wp-block-media-text__media\"><img  loading=\"lazy\"  decoding=\"async\"  width=\"683\"  height=\"1024\"  src=\"https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2021\/03\/20145529\/Matthew-Jordan-8-80x120.jpg\"  alt=\"\"  class=\"wp-image-22285 size-full pk-lqip pk-lazyload\"  data-pk-sizes=\"auto\"  data-ls-sizes=\"auto, (max-width: 683px) 100vw, 683px\"  data-pk-src=\"https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2021\/03\/20145529\/Matthew-Jordan-8-683x1024.jpg\"  data-pk-srcset=\"https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2021\/03\/20145529\/Matthew-Jordan-8-683x1024.jpg 683w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2021\/03\/20145529\/Matthew-Jordan-8-200x300.jpg 200w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2021\/03\/20145529\/Matthew-Jordan-8-768x1152.jpg 768w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2021\/03\/20145529\/Matthew-Jordan-8-380x570.jpg 380w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2021\/03\/20145529\/Matthew-Jordan-8-800x1200.jpg 800w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2021\/03\/20145529\/Matthew-Jordan-8-80x120.jpg 80w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2021\/03\/20145529\/Matthew-Jordan-8-53x80.jpg 53w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2021\/03\/20145529\/Matthew-Jordan-8-73x109.jpg 73w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2021\/03\/20145529\/Matthew-Jordan-8.jpg 900w\" ><\/figure><div class=\"wp-block-media-text__content\">\n<p><strong>Ingredients:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>\u00bd cup sour cream<\/li><li>2 Tablespoons jarred horseradish<\/li><li>1 lemon, zested and juiced<\/li><li>\u00bd teaspoon freshly cracked black pepper<\/li><li>Kosher salt to taste<\/li><\/ul>\n\n\n\n<p id=\"block-f30cb2ea-ccdd-457b-bd74-65f5f21f994a\"><strong>Procedure:<\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\" type=\"1\" id=\"block-9c807fe5-cd3d-4098-b861-3f6e88bd22f6\"><li>Stir the ingredients together in a small bowl until smooth.&nbsp; Serve cold underneath the steak when plating.<\/li><\/ol>\n<\/div><\/div>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter size-large\"><img  loading=\"lazy\"  decoding=\"async\"  width=\"750\"  height=\"500\"  src=\"https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2021\/03\/20145501\/Matthew-Jordan-33-80x53.jpg\"  alt=\"\"  class=\"wp-image-22282 pk-lqip pk-lazyload\"  data-pk-sizes=\"auto\"  data-ls-sizes=\"auto, (max-width: 750px) 100vw, 750px\"  data-pk-src=\"https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2021\/03\/20145501\/Matthew-Jordan-33-750x500.jpg\"  data-pk-srcset=\"https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2021\/03\/20145501\/Matthew-Jordan-33-750x500.jpg 750w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2021\/03\/20145501\/Matthew-Jordan-33-300x200.jpg 300w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2021\/03\/20145501\/Matthew-Jordan-33-1024x683.jpg 1024w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2021\/03\/20145501\/Matthew-Jordan-33-768x512.jpg 768w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2021\/03\/20145501\/Matthew-Jordan-33-380x253.jpg 380w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2021\/03\/20145501\/Matthew-Jordan-33-800x533.jpg 800w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2021\/03\/20145501\/Matthew-Jordan-33-80x53.jpg 80w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2021\/03\/20145501\/Matthew-Jordan-33.jpg 1080w\" ><\/figure><\/div>\n\n\n\n<p><strong>More About Matthew Jordan:<\/strong><br>Matthew Jordan is an Executive Chef and 7-Time Food Network Competition Show Veteran \u2013 winner of Comeback Kitchen Season 2 and Cutthroat Kitchen.\u00a0 He was voted \u201cMost Influential in the Valley Food\u201d by Arizona Foothills Magazine 2017, 2021.\u00a0 Jordan is a Television Host and On-Air Personality as seen on The List TV Show, Young Hollywood, NBC, ABC, and FOX.\u00a0 He is a Karate Black Belt and Triathlete.\u00a0 Jordan is a graduate of The Culinary Institute of America, Hyde Park, NY.\u00a0 Find him online at:<\/p>\n\n\n\n<div class=\"wp-block-media-text alignwide is-stacked-on-mobile\" style=\"grid-template-columns:34% auto\"><figure class=\"wp-block-media-text__media\"><img  loading=\"lazy\"  decoding=\"async\"  width=\"683\"  height=\"1024\"  src=\"https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2021\/03\/20145539\/Matthew-Jordan-32-80x120.jpg\"  alt=\"\"  class=\"wp-image-22287 size-full pk-lqip pk-lazyload\"  data-pk-sizes=\"auto\"  data-ls-sizes=\"auto, (max-width: 683px) 100vw, 683px\"  data-pk-src=\"https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2021\/03\/20145539\/Matthew-Jordan-32-683x1024.jpg\"  data-pk-srcset=\"https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2021\/03\/20145539\/Matthew-Jordan-32-683x1024.jpg 683w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2021\/03\/20145539\/Matthew-Jordan-32-200x300.jpg 200w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2021\/03\/20145539\/Matthew-Jordan-32-768x1152.jpg 768w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2021\/03\/20145539\/Matthew-Jordan-32-380x570.jpg 380w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2021\/03\/20145539\/Matthew-Jordan-32-800x1200.jpg 800w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2021\/03\/20145539\/Matthew-Jordan-32-80x120.jpg 80w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2021\/03\/20145539\/Matthew-Jordan-32-53x80.jpg 53w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2021\/03\/20145539\/Matthew-Jordan-32-73x109.jpg 73w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2021\/03\/20145539\/Matthew-Jordan-32.jpg 900w\" ><\/figure><div class=\"wp-block-media-text__content\">\n<p>Website:&nbsp;<a href=\"https:\/\/mattjordantv.com\/\" target=\"_blank\" rel=\"noreferrer noopener\">Multi-Million Dollar ($MM) Sales Leader &#8211; Matt Jordan TV<\/a><\/p>\n\n\n\n<p>Instagram:&nbsp;<a href=\"https:\/\/www.instagram.com\/mattjordantv\/\" target=\"_blank\" rel=\"noreferrer noopener\">Matthew Jordan (@mattjordantv) <\/a><\/p>\n\n\n\n<p>Twitter:&nbsp;<a href=\"https:\/\/twitter.com\/MattJordanTV\" target=\"_blank\" rel=\"noreferrer noopener\">Matthew Jordan (@MattJordanTV) \/ Twitter<\/a><\/p>\n\n\n\n<p>Facebook:&nbsp;<a href=\"https:\/\/www.facebook.com\/MattJordanTV\/\" target=\"_blank\" rel=\"noreferrer noopener\">Chef Matthew Jordan &#8211; Home | Facebook<\/a><\/p>\n<\/div><\/div>\n","protected":false},"excerpt":{"rendered":"Executive Chef Matthew Jordan shares accessible and gourmet recipes for a date night for one! Who ever said five-star recipes are expensive, was seriously disturbed!\n","protected":false},"author":9,"featured_media":22282,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[4],"tags":[1509,16390,16391,4971,16392],"class_list":{"0":"post-22281","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-phoenix-recipes","8":"tag-best-of-our-valley","9":"tag-date-nights-for-one","10":"tag-executive-chef-matthew-jordan","11":"tag-featured","12":"tag-matthew-jordan","13":"cs-entry","14":"cs-video-wrap"},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Date Nights for One with Executive Chef Matt Jordan<\/title>\n<meta name=\"description\" content=\"Executive Chef Matthew Jordan shares accessible and gourmet recipes for a date night for one! 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