It was too much to resist : while waiting for the grill to heat up for our first cookout of the year, ( snow still on the ground…) I couldn’t help but think that the warming grill WAS the right temperature to cook up a dessert. These Chocolate-Toffee-Fluff S’mores. It meant that dessert would be the first course, but why not? Besides, it was a special occasion – Rob was cooking for me. He hadn’t planned on a dessert, but while I watched him run around trying to get everything ready, and everything right…..well, the man deserved a treat! My lack of a plan resulted in this happy combination from the pantry. Graham crackers, marshmallow fluff and some Toffee Heath Bar baking bits…..
After placing a good layer of fluff on one half of a graham cracker, sprinkle with Heath Bar baking bits, set both halves on an upper rack of the grill and allow to get oozy.
Add the top half to the bottom after a couple of minutes, wrap loosely in foil and allow to heat up completely. The toffee inside the chips melts a bit along with the chocolate and fluff – and the just-toasted graham crackers takes on a whole rich flavor I hadn’t experienced before. They were fantastic, and put a smile on Rob’s face as he prepared my feast….and what a feast it was, as you can see from the menu.
On the menu - Rob’s Romantic Dinner:
- Grilled steak, with olive oil, pepper and lots of garlic
- Baby red potatoes, with olive oil, pepper and lots of garlic
- Grilled sourdough bread, with olive oil, pepper and lots of garlic
- Potato Gnocchi, in tomato sauce with lots of garlic
Should I mention the obvious????
It was delicious, but I simply had to lie down after that! When I awoke from my stupor we had a good laugh. He did such a good job, and we decided his “when in doubt add olive oil, pepper and lots of garlic” approach to cooking must be shared.
His quick tomato sauce for the gnocchi was the leftover broth from the Portuguese Fisherman’s Stew I made the night before. He truly loved it, but made it his own with more garlic. Lots more. We had most of these as an appetizer (after the s’mores) while standing outside watching the OTHER potatoes cook.
And those baby red potatoes were GREAT!
Just wrapped in foil, cooked slowly on the middle rack and then kept warm on the upper one.
Half the garlic bread never made it to the table – eating warm, grilled garlic bread while standing around on a cold evening watching steak cook is a beautiful thing.
Despite our pre-dinner indulgements, we had Rob’s Romantic Dinner in it’s completeness at a table he set – even with lit candles. I hope there are many more of his delicious, creative dinners in store for me! What a memorable meal, and bless him, he even cleaned up while I slept it off on the couch!
Timeless Gourmet
Looks like quite a feast! One that may be repeated in my home very soon! Olive oil, pepper, garlic…what could be better! How sweet.