Spoil Your Sweetie- In my mind, there is no greater gift for a loved one than a fancy meal. Here are a couple fancy menus perfect for Valentine's Day, and a few more ideas to inspire you.
Menu 1
Shrimp in Champagne Sauce With Pasta
This dish takes some effort to prepare, but is the perfect touch for a romantic dinner for your special Valentine.
Ingredients
1 C. sliced mushrooms
1 Tbs. olive oil
3/4 lb. medium shrimp, shelled
1 1/2 C. champagne
1/2 Tbs. garlic pepper seasoning
2 Tbs. minced shallots or scallions
1 large tomato, diced
1 C. heavy cream
1/2 lb. dried thin spaghetti
3 Tbs. chopped parsley
Grated Parmesan cheese
Directions
Saut?mushrooms in medium saucepan in hot olive oil over medium-high heat. Cook just long enough to release mushroom juices and let them evaporate. Remove mushrooms and set aside. In same saucepan, combine shrimp, champagne and garlic pepper seasoning. Over high heat, heat to simmer. When liquid just boils, shrimp are done. Remove shrimp from cooking liquid with a slotted spoon immediately. Set shrimp aside.
Add chopped shallots and tomatoes to cooking liquid. Boil over high heat until liquid is reduced to about 1/2 C., approximately 8 minutes. When liquid is reduced, add 3/4 C. heavy cream and boil 1-2 minutes, until slightly thickened and reduced. Add shrimp and mushrooms to sauce; heat through. Taste and add more seasoning if needed. Meanwhile cook pasta according to directions on package. Drain thoroughly and return to cooking pot. Toss with remaining 1/4 C. cream and parsley. To serve, divide pasta between two plates. Spoon shrimp and sauce over pasta. Garnish with parmesan to taste.
Strawberry Spinach Salad
If you have never tried mixing spinach and strawberries together then you must try this recipe. It is very easy and simple and so good.
Ingredients
2 Tbs. sesame seeds
1 1/2 lb. fresh spinach
1/3 C. vegetable oil
1/3 C. red wine vinegar
1 Tbs. sugar
2 tsp. minced green onion
1/2 tsp. paprika
1/4 tsp. Worcestershire sauce
2 C. fresh strawberries, washed, hulled and halved
Directions
In a 7 inch skillet over medium heat, stir sesame seeds until golden; set aside. Wash spinach thoroughly; dry on paper towels and tear into bite size pieces. Wrap and chill. Blend oil, vinegar, sugar, onion, paprika and Worcestershire sauce. In large glass bowl, mix together spinach, strawberries, dressing and seeds.
One Bowl Spicy Chocolate Cake
Don't be scared of the cayenne pepper and spice up your boring chocolate cake.
Ingredients
1 1/2 C. all-purpose flour
1 C. sugar
1/3 C. unsweetened cocoa powder
2 tsp. ground cinnamon
3/4 tsp. baking soda
1/4 tsp. hot red pepper (cayenne)
1/4 tsp. salt
1 C. water
1/2 C. vegetable oil
1 Tbs. white vinegar
1 tsp. vanilla
2 Tbs. confectioners' sugar
Directions
Heat oven to 350 degrees. Generously grease 8"-square baking pan. In medium bowl, stir together flour, sugar, cocoa, cinnamon, baking soda, hot red pepper and salt. Add water, oil, vinegar and vanilla. Beat with a fork just until all dry ingredients have been moistened. Bake cake 35 to 40 minutes or until center springs back when gently pressed. Cool cake in pan 5 minutes. Remove to serving platter. Cover and set aside until ready to serve. Just before serving, sift confectioners' sugar over top. Cut into 4 squares; cut each square diagonally in half to make 8 triangular pieces.
Yield: 8 servings
Menu 2
Crab-Stuffed Fillet Mignon with Whiskey-Peppercorn Sauce
Incredibly elegant and flavorful, this is the perfect meal to impress that special someone. Excellent for anniversaries, Valentine's Day or any day!
Ingredients
Crab Stuffing:
2 Tbs. olive oil
1 tsp. minced onion
1 tsp. minced green onion
1 tsp. minced garlic
1 tsp. minced celery
1 tsp. minced green bell pepper
2 Tbs. shrimp stock or water
1 6 oz. can crab meat, drained
2 Tbs. bread crumbs
1 tsp. Cajun seasoning
Peppercorn Sauce:
1 1/4 C. beef broth
1 tsp. cracked black pepper
1 oz. whiskey
1 C. heavy cream
Steaks:
4 6 oz. filet mignon steaks
4 slices bacon, cooked lightly
Salt and cracked black pepper to taste
1 Tbs. olive oil
1 clove garlic, minced
1 tsp. minced shallot
1 C. crimini mushrooms, sliced
1 oz. whiskey
1 tsp. Dijon mustard
Directions
To make crab stuffing, heat 2 Tbs. olive oil in a large skillet. Saut?onion, green onion, garlic, celery, and green pepper until tender. Stir in shrimp stock, crab meat, bread crumbs, and Cajun seasoning. Remove from heat, and set aside. To prepare peppercorn sauce, in a small saucepan over medium heat, combine beef broth and cracked black pepper. Simmer until reduced to 1 C., stirring frequently. Add 1 oz. whiskey and 1 C. cream. Continue simmering until reduced to 1 C. Remove from heat, and set aside. To prepare steaks, slice a pocket into the side of each steak, and stuff generously with crab stuffing. Wrap bacon around side, and secure with toothpicks. Season to taste with salt and pepper; set aside. Heat olive oil in a large cast iron skillet over medium heat. Saut?garlic and shallot for 1 minute. Stir in mushrooms, and saut?until tender. Remove mushroom mixture, and set aside. Place steaks in skillet, and cook to desired doneness. Remove from skillet, and keep warm. Deglaze skillet with 1 oz. whiskey. Reduce heat, and stir in peppercorn sauce and Dijon mustard. Add mushroom mixture, and reduce sauce until thickened. Remove toothpicks and bacon from steaks, and arrange steaks on a plate. Top with sauce.