And how perfect is his name for that role?
Sophisticated food with a spicy kick is his specialty, as executive chef and owner of The Lonesome Dove Western Bistro in Fort Worth, Texas, and in New York.
On The Early Show Tuesday, Love and his wife, Emilie Love, shared hot recipes to enhance your Valentine's Day.
Love wears a cowboy hat, not a chef's hat, and the Lonesome Dove serves what he calls "urban Western cuisine," a tantalizing blend of Spanish, French, German, Asian, Native American, Mexican and Italian influences that reflect the backgrounds of this country's pioneers.
Makes 1 cocktail
2 oz. Tanqueray 10
2 1/2 oz. Pink Lemonade
1 egg white
1. Combine all ingredients in a cocktail shaker over ice. Shake until frothy and chilled.
2. Serve in a martini glass and garnish with a lemon twist.
For the pasta:
2 eggs, beaten
2 egg yolks
2 cups all-purpose flour
1. Arrange the flour in a mound with a well in the center. Add the egg yolks and the beaten eggs to the well, and knead all together until you reach a dough-like consistency. Continue kneading until smooth, adding additional flour if necessary.
2. Divide the dough in half and roll out each portion until thin.
3. To assemble the raviolis, lay out the pasta on a smooth, floured surface. Then, add the lobster stuffing, creating approximately 24 equal-sized portions. Cover with the other sheet of pasta, and using a ravioli cutter, cut the raviolis apart into 24 separate raviolis.
4. Boil lightly salted water, add raviolis, and cook for approx. 5-6 minutes.
For the lobster filling (makes 1 quart or 4 cups of filling)
8 oz butter plus 1T butter
15-20 shallots, peeled and julienned
2 jalapenos, small diced with the seeds
2 cups orange juice
8 oz Langoustine (lobster) meat
1. Sweat both the shallots and jalapenos together in a sauce pan with the 8oz butter until the mixture become soft.
2. Poach the langoustine meat in orange juice for just one minute. Be careful not to over-poach. Reserve poaching liquid.
3. Add the langoustine meat to the shallot mixture and mix together. Finish the filling with salt & pepper to taste. Fill raviolis as directed above, or store in refrigerator, if need be, for a couple of days.
4. To make a sauce for the ravioli, reduce orange juice by half. Add 1T butter and spoon over cooked ravioli.
For more Love recipes, go to Page 2.
4 Colorado lamb fore shanks
1 cup diced onions
1 cup diced carrots
1 cup diced celery
6 cloves of garlic
3 sprigs rosemary
2 sprigs thyme
1/4 cup guajillo chile powder
1 cup white wine
2 bay leaves
1 cup flour
1 T salt
1 T black pepper
1/4 cup olive oil
4 cups veal stock
1. Mix flour, chile powder, salt, and pepper together. Roll the shanks in the flour mixture.
2. In a large roasting pan heat up the oil. Sear all shanks on both sides (you should be able to fit all shanks in the pan at the same time).
3. Add onion carrot, celery, and garlic to pan and continue to sear.
4. Once meat is browned on all sides, add wine, stock, thyme, rosemary and bay leaves. Bring to a boil and then reduce to a simmer. Cover and cook for 2 ½ hours, turning the shanks every 15 minutes. Meat should be very tender but stay on the bone.
5. Remove meat from pan, keep warm. Strain the sauce in the pan, discarding solids. Reduce sauce by half and stir in butter.
6. Divide shanks between two plates and top with a little of the pan sauce. Serve with fennel daube, recipe below.
4 fennel bulbs
1 sweet potato
1/2 white onion
1 sprig Thyme
1 sprig Rosemary
2 pieces smoked bacon
1 piece of celery stalk
1/2 gallon chicken stock
2 bay leaves
2 cups white wine
1. Sauté onion and celery in olive oil over medium heat.
2. Add bacon to pan and brown. Deglaze the pan with white wine, scraping the bottom of the pan to loosen any pieces of bacon.
3. Cut fennel into 1/4 pieces. Cut sweet potato into 1/4 inch cubes.
4. Add chicken stock and all other ingredients to the bacon mixture. Bring to a boil then reduce temperature to a simmer until vegetables are tender, about 8 minutes. Season to taste with salt and pepper.
Aji Chocolate Cake
1/4 cup orange juice
1 cup sugar
6 oz. butter
2 cups chocolate chips
2 Aji chilies
4 large eggs
2 tsp. Flour
1/4 cup simple syrup
pinch of salt
1. Roast chilies over fire of gas burners or under the broiler. Peel and seed chilies.
2. Puree chilies in a food processor with the simple syrup.
3. Transfer mixture to a sauce pan. Add juice and sugar and bring to a boil. Pour hot mixture over chocolate chips.
4. Mix butter into the chocolate. Add eggs, one at a time. Add flour and salt and mix well.
5. Divide batter between 6 5-oz soufflé cups. Place cups in a baking pan and fill the pan with water so that the water reaches halfway up the sides of the soufflé cups.
6. Bake at 350 degrees for 45 minutes. Serve warm with the salted almond ice cream.
Salted Almond Ice Cream
1 1/2 cups salted almonds
1 quart heavy cream
1 cup whole milk
2 cups sugar
4 whole eggs
5 egg yolks
2 T. amaretto
1 vanilla bean, split and seeds scraped out
1. Bring cream, milk, amaretto, sugar and vanilla seeds to a boil in a heavy-bottomed sauce pan.
2. Crack eggs and whisk lightly. Stir a few spoonfuls of hot cream mixture into eggs and then pour eggs into sauce pan.
3. Rough chop the almonds.
4. Combine all ingredients into an ice cream machine and follow manufacturer's instructions for freezing.