Ronnie Woo: Valentine's Day Meals - Los Angeles News | FOX 11 LA KTTV

Ronnie Woo: Valentine's Day Meals

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‘Dropped the ball' and forgot to make reservations for dinner tonight?  We have Executive Chef Ronnie Woo, whose specialty is intimate private dinner parties...and it's not too late to make something easy and delicious.

Fleur De Sel & Brown Sugar Rubbed Bone-in Ribeye

  • 1 tablespoon of butter, room temperature
  • 1 tablespoon of extra virgin olive oil
  • 1 tablespoon of brown sugar
  • 1 tablespoon of freshly ground black pepper
  • ½ tablespoon of kosher salt
  • 1½ pounds of bone-in Ribeye steak, thick cut
  • Fleur De Sel or any other gourmet finishing salt


  1. Move the oven rack to the highest position and preheat the broiler on high.
  2. In a small mixing bowl, combine the butter, olive oil, brown sugar, black pepper, and kosher salt. Using a fork, mix into a paste.
  3. Rub the paste onto both sides of the steak and place onto a baking sheet.
  4. Position the steak right underneath the broiler and broil for 4-6 minutes, just until a dark crust forms. Let rest for 10 minutes before serving.
  5. Right before serving, sprinkle some gourmet finishing salt over the steak for that extra special touch. Enjoy!

Sauteed Wild Mushroom Medley

  • 1 tablespoon of canola oil
  • 1 tablespoon of unsalted butter
  • 1 shallot, minced
  • Kosher salt
  • Ground black pepper
  • 2 cloves of garlic, minced
  • 2 tablespoons of cilantro, minced, plus extra for garnish
  • 1¼ pound of wild mushrooms, such as shitake, oyster, king, etc.
  • 1 tablespoon of balsamic vinegar
  • 2 dashes of Worcestershire sauce
  • Extra virgin olive oil, for finishing


  1. In a large skillet, heat up the canola oil and butter on medium heat. When the butter has melted, add the shallots, a couple pinches of salt and ground pepper, and cook for 2-3 minutes, until translucent.
  2. Stir in the garlic and cilantro and cook for 15-25 seconds.
  3. Stir in the mushrooms, increase the heat to high, and cook for 5 minutes.
  4. Add the balsamic vinegar and Worcestershire sauce and cook everything for 5-7 minutes more, until most of the liquid evaporates.
  5. Transfer to a serving bowl and finish with a drizzle of extra virgin olive oil and a sprinkling of fresh cilantro. Serve and enjoy!

Creamy Cauliflower Mash

  • 1 head of cauliflower, cut into pieces and leaves removed
  • 3 cloves of garlic, unpeeled
  • 2 tablespoons of canola oil
  • Kosher salt
  • Ground black pepper
  • ½ cup of chicken stock
  • ¼ cup of grated Parmigiano-Reggiano
  • 2 tablespoons of extra virgin olive oil, plus more to drizzle
  • ½ cup of Greek yogurt, plus more to garnish
  • 1 teaspoon of dried or fresh rosemary, to garnish


  1. Preheat the oven to 450 degrees F.
  2. In a large bowl, toss the cauliflower and garlic cloves with canola oil and 4 finger pinches of salt and pepper. Spread onto a baking sheet, transfer to the oven, and roast for 25 minutes, until fork tender.
  3. When the garlic is cool enough to handle, remove the skins. Transfer the roasted cauliflower and peeled garlic into a food processor.
  4. Add the chicken stock, grated Parmigiano-Reggiano, olive oil, Greek yogurt, and 3-finger pinches of salt and pepper. Pulse until you reach your desired consistency.
  5. Transfer to a serving bowl and finish with a drizzle of olive oil, a dollop of yogurt, and a sprinkling of rosemary. Serve and enjoy!
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