Mountain Views News          Saturday, February 7, 2015

8

FOOD AND DRINK

Mountain View News Saturday, January 31, 2015


Thoughts on the matter: “Someone said drink 
the water, but I will drink the wine / Someone 
said take a poor man, the rich don’t have a dime 
/ Go fool yourself, if you will, I just haven’t got 
the time / I’ll give you back your water, and I will 
take the wine.” Ol’ Blue Eyes Frank Sinatra

 Living in the San Gabriel Valley for the past 
forty-plus years I have seen many restaurants 
come and go -- some should have left, and 
others I felt put a real effort into the craft. One 
restaurant’s opening I greatly anticipated was 
Del Frisco’s Grille on Lake Avenue. Pasadena’s 
newest steak sensation, Del Frisco’s started 
in Louisville Kentucky over twenty years ago 
by Audrey Lapp. Now based out of Texas, Del 
Frisco’s has built their reputation on a menu that 
features all prime beef.

 What they have here in Pasadena is a great 
location, an incredible wine list, and a top-
notch filet mignon. My assignment was to 
enjoy a pairing of fine wine with Del Frisco’s 
popular menu, aided by Del Frisco’s sommelier. 
Although not every restaurant has the luxury 
of having a sommelier, this is a fun way to go 
through a meal. I started off with the Ahi Tuna 
Tartare with avocado and a spicy citrus mayo. 
Ahi tuna tacos have become a popular appetizer 
in restaurants, and I enjoyed it paired with a 
Paco & Lalo white wine from Spain, one of the 
most popular wines from the region of Rias 
Baixas. I’ve never been to Spain, but when I go 
I’ll visit this wine region for sure. Next in my 
adventure came the Kale & Quinoa salad – it was 
spectacular, and went very well with my taste 
of Flora Springs Chardonnay. And then came 
the reason for our review: the steak! I had the 
8 oz. (you don’t need more) filet mignon with a 
side of mac and cheese (did I say “truffled”?) If 
you’ve heard my radio show, I often talk about 
steaks and my contention that I can make a great 
steak at home. This one is as good as it gets, and 
sommelier Sharra Nagelberg paired it with a 
wine I reviewed recently, the Decoy Cabernet 
Sauvignon. But wait! There’s more! The night 
was completed with their Coconut Cream Pie – 
this was so good we went back the next night and 
got it to go.

Del Friscos Grille 55 S. Lake Ave. Pasadena 
626.765.9913

 Tune into Dining with Dills every Sunday at 
12 Noon KLAA AM 830 and reach me through 
my website peterdills.com

DEEP DARK CHOCOLATE 
COCONUT CAKE 
VALENTINE’S DAY SPECIAL

TABLE FOR TWO by Peter Dills

thechefknows@yahoo.com

INGREDIENTS 

CAKE

1. One 7-ounce bag sweetened shredded coconut (2 cups), finely chopped

2. 1/2 cup sweetened condensed milk

3. 1 large egg white

4. 2 cups all-purpose flour

5. 1/2 cup unsweetened cocoa powder

6. 2 teaspoons baking powder

7. Scant 1/2 teaspoon baking soda

8. Scant 1/2 teaspoon salt

9. 1 1/2 sticks (6 ounces) unsalted butter, softened

10. 1 cup plus 2 tablespoons sugar

11. 3 large eggs

12. 3 ounces bittersweet or semisweet chocolate, melted and cooled

13. 2 1/4 teaspoons pure vanilla extract

14. 1 1/2 cups plain nonfat yogurt

GLAZE

1. 1/2 cup sugar

2. 1/4 cup water

3. 1 tablespoon unsweetened cocoa powder

4. 1/2 teaspoon pure vanilla extract

DIRECTIONS

1. MAKE THE GLAZE Preheat the oven to 350°. Butter and flour an 8-cup Bundt pan. In a small bowl, 
mix the chopped coconut with the condensed milk and egg white. Transfer the coconut mixture to a large 
sheet of plastic wrap. Using your hands, roll the coconut into an 18-inch rope. Wrap and refrigerate until 
slightly firm, at least 20 minutes.

6. In another small bowl, sift the flour with the cocoa, baking powder, baking soda and salt. In a large bowl, 
using an electric mixer, beat the butter until creamy. Add the sugar and beat until light and fluffy. Add the 
eggs, 1 at a time, beating well after each addition. Add the melted chocolate and the vanilla and beat until 
the batter is smooth. Beat in the dry ingredients in 3 batches, alternating with the yogurt.

7. Scrape the batter into the prepared pan and smooth the surface. Unwrap the coconut rope and join the 
ends to form a circle. Lay the coconut rope on the cake batter, centering it in the pan. Press the coconut into 
the batter until it is submerged in 1 inch of batter. Bake the cake for 1 hour, or until a toothpick inserted in 
the center comes out clean. Let cool in the pan for 10 minutes, then invert onto a rack to cool completely.

8. In a medium saucepan, combine the sugar and water and bring to a boil; stir to dissolve the sugar. Whisk 
in the cocoa and vanilla and let cool. Brush a thin layer of the glaze over the cake and let dry slightly. Repeat 
3 more times, letting the glaze dry slightly before brushing the cake again. Refrigerate until the glaze is set 
and slightly cracked before serving.