5 Date Night Meals From Around the World

To our couples: Lauren & Christopher, Abinaya & Gbolahan, Heather & Kelli, Geli & Jeff, and Chris &
Toby. Thank you for sharing your stories, your dishes, and your love with us.

A very sincere and special thank you to everyone helped me in making this video!
Producer: Dominique Turner (www.dominiqueturner.com)
Scripting: Laura Valk (www.lauravalk.com)
Production Assistant: Leah Schwartz
Editors: Colin Marshall (www.colinmarshallvideo.com) and Josh Archer (https://www.joshiarcher.com/)
DP for Philippines: Jeremy Kruis (@JeremyKruis )
DP For Canada: Filipe Amado (http://filipeamado.com/)
DP for Nigeria: Philip Somiari (https://www.instagram.com/philipsomiari/)
DP for USA: Alan De Leon Taverna (https://www.instagram.com/aleontaverna/)
DP for UK: Jacob Harrell (@JacobHarrell )

Artist behind me is Jolanda Zürcher
Instagram: https://www.instagram.com/jolanda_zuercher/
Website: https://jolandazuercher.de/

My mother-in-law teaches me how to make homemade paneer: https://youtu.be/JyZmJ8fQbIg

Where to buy Filipino spaghetti sauce online: http://bit.ly/40XCurg

RECIPES
Filipino Spaghetti: https://panlasangpinoy.com/jollibee-style-spaghetti-recipe/
Paneer Biryani: https://www.cookwithmanali.com/paneer-biryani/
Coq Au Vin: https://www.foodiebaker.com/coq-au-vin-delia-smith/

Bajan Fish Cakes
Ingredients
1 lb deboned salted cod
1 scotch bonnet pepper finely diced
2 green onions finely sliced
6 sprigs of fresh thyme (remove leaves from stem and discard stems)
1/4 cup of finely diced parsley
2 cups of flour
1 tsp baking powder
1.5 cups water
2 tsp onion powder
1 tsp garlic powder
Salt and pepper to taste
2 potatoes boiled and mashed
6 cups of oil for frying
Directions
1. Fill a large pot with cold water and place your salted cod inside water. Turn the stove onto
high and bring the pot to a boil. Once the water is boiling, take the pot off heat and strain.
Discard the liquid and set the cod aside to cool.
2. Once the cod is cool enough to handle, shred it.
3. In a large mixing bowl add shredded salted cod, herbs (parsley, chives, green onions, thyme),
onion powder, garlic powder, salt and pepper, mashed potatoes and water. Stir ingredients till everything is well mixed.
4. In a separate bowl mix flour and baking powder.
5. Add bowl with dry ingredients to wet ingredients and mix until well combined. You are aiming
for a wet mixture that you will spoon into the oil.
6. In a pan suitable for frying, heat 6 cups of oil at medium to medium high.
7. Once your oil is hot scoop spoons of your fish cake batter into hot oil and cook until golden
brown on each side. Flipping them throughout the cooking process.
8. Once golden brown, remove fish cakes from oil, place on a paper towel to remove excess oil,
and enjoy!

Heather’s Sausage Pasta
Ingredients
1 kielbasa
2-3 roma tomatoes
4 (or more) cloves of garlic
4 green onions
2 cups red wine (bold and dark wines work best, we usually use a syrah)
2 15 oz cans of tomato sauce
1.5 tsp liquid smoke (we use a hickory smoke)
Directions
1. Slice kielbasa into rounds aprox 1/4″ thick or less. Put Kielbasa into a large pot on medium high heat.
2. It is VERY important that some pieces of kielbasa are blackened. Stir occasionally to assure even cooking. Turn heat down to medium after kielbasa is properly cooked; aprox 10 minutes.
3. While kielbasa cooks, remove skins from garlic and mince. Quarter, seed, and dice tomatoes into half inch pieces. Thinly slice green onions, separating the green from the white portions.
4. Once the pot has been at medium for 4 minutes, add the minced garlic and let it cook until aromatic and give it a good stir to incorporate it into the kielbasa.
5. Turn the heat back up to medium high and add the red wine. Allow the wine to come to a boil for aprox 5 minutes.
6. Add the tomato sauce, stir to combine. The sauce should be a burgundy color (not tomato red). Add more wine if you think the color is off.
7. Immediately add the diced tomatoes and the liquid smoke
8. Add salt and pepper to taste, keeping in mind the kielbasa will already add saltiness to the dish.
9. Allow to cook uncovered on medium high for about 30 minutes until the sauce is thick and tomatoes have broken down. (This will splatter everywhere and make a mess of things. It’s worth it!) Stir occasionally.
10. After it’s cooked for about 10 minutes, add the white green onion bits.
11. Serve on top of pasta. My brother (creator of the dish) would say linguine noodles are the right noodles, Kelli would say that doesn’t trap enough of the sauce so she prefers penne. Pick your fav and run with it!
12. Garnish with the green onions tops!