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Valentine’s Day Dinner

Reservations are scarce, restaurants are crowded, and the weather can be frightful this time of year — so why brave the Valentine’s Day scramble for a restaurant reservation when you can go to the best restaurant of all: The one in your kitchen. You don’t need to make a reservation, you get to call the shots on the lighting, the music — and most importantly — the menu.

 

 

 

The secret to this menu is fresh, top-quality ingredients simply and deliciously. All you will need to do is a quick shop and do it early in the day if you can, then get out some candles and cue your favorite music for an intimate meal you can have ready in under an hour.

Plus, the act of preparing a meal for, or maybe even with, someone can be a romantic gesture. So, yes, a Valentine’s Day date night at home can be special, memorable, romantic — and delicious. Here’s our ultimate Valentine’s Day dinner menu that feels just as special as a table at a fine dining restaurant, minus the whole going-out hassle and it will leave you plenty of time for relaxed, indulgent dining.

 

 

THE MENU

 

Oysters

Oysters

Start with an appetizer of sweet, briny, velvety oysters: They are  the classic aphrodisiac for lovers and a great at-home treat. You can shuck them yourself — just watch this how-to video.

Serving them can be as simple as placing some lemon wedges and a small bowl of cocktail sauce on the side, or try an easy topping like chimichurri, a fresh, herbal sauce that is an unexpectedly delicious topping for oysters; try this recipe for a simple mild chimichurri sauce with chopped bacon and finely diced jalapeño, a pleasure for bacon lovers.

Oysters can also be served with sriracha and lime, a modern riff on the spicy-tangy combo. Also, a  Classic mignonette sauce, a sophisticated pairing of red-wine vinegar and shallots that’s so easy to make. They will be absolutely delicious.

 

 

Surf & turf: Ribeye Steak and Lobster Tails
Few dishes say “special occasion” like surf and turf, a white tablecloth classic. Pair a beautifully marbled, ribeye with creamy, rich lobster tail.

There’s nothing quite like sharing tender, succulent lobster with someone you love. Wild-caught lobster tails are a fantastic way to indulge,How to Cook: Steamed Lobster Tails with minimal prep and mess (no bibs required!). Steamed lobster is a classic and tops for enjoying the pure taste of the luscious tail meat. Or you can roast the tails with a flavorful herb topping; this easy recipe shows you how.

You will want one or two tails per person, and have extra lemon slices and melted butter on the side, plus some flaky seas salt and cracked pepper — simplicity rules.

 

 

Twice-baked New Potatoes
Baking these creamy, fluffy potatoes twice — once to cook the potato, and again to crisp up the topping — gives a special occasion­–worthy upgrade to an otherwise everyday side dish. The technique results in a much more striking visual presentation than standard mashed potato fare, without being too labor-intensive or tedious. Add an extra-special touch of decadence by topping with chives and caviar.

 

 

Lemony Asparagus Spears
With their juicy stalks and slightly crispy ends, oven-roasted asparagus make a perfect counterpart to a fancy entrée like steak and lobster. Plus, it’s delicious enough to stand on its own without taking over the plate. Steam the spears or blanch them in lightly salted water, and they’ll be ready in minutes; cook them just until they turn bright green and the stalks just turn tender. Drizzle them with a little fresh lemon juice for a subtle pop of acidity and sprinkle of salt and pepper that takes this takes this side dish to the next level. For the roasted version on this dish click on the link here.

Simple roasted asparagus recipe (the perfect spring side dish!) - cookieandkate.com

                   Photo Credit: Cookie+Kate

 

 

Chocolate-covered Strawberries
Chocolate Covered StrawberriesEvery romantic dinner should end things on a sweet note. Chocolate-covered strawberries are an all-time classic romantic dessert, and for good reason: The juicy, sweet-tart berries pair perfectly with the creaminess of milk chocolate or the bittersweet flavor of dark chocolate. For and easy chocolate-covered strawberry recipe click on the link here.

 

 

Don’t Forget the Bubbly
For the requisite champagne, fill your flutes with Jacques Bardelot Brut, a crisp, dry French  Champagne with clean and balanced flavors that will complement, rather than overpower, the meal. Not a fan of bubbly? Consider the wine pairing or H&G Howell Mountain Cabernet Sauvignon with the ribeye.

Another suggestion is a sparkling wine: Toad Hollow Risque French Sparkling Wine,  which is a fruity sparkling wine with a natural delicate sweetness.

And in serving champagne or wine at at home with your special dinner has another benefit to staying in: no corkage fee!

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Lobster Fettuccine

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There is nothing like the simplicity of bringing together fresh ingredients for a spectacular meal.

We served this up, today, for Sunday Brunch.

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HOMARD EN CROÛTE

Juicy chunks of lobster in a sherry cream sauce, topped with crispy puff pastry crust. A rich and luxurious dish makes this lobster pot pie makes an ideal meal for a special dinner party.

DSC09488 (2) lobster pot pie.jpg

Serves 4

Ingredients:
3 tablespoons unsalted butter
3 cloves garlic, minced
1 medium yellow onion, minced
14 cup sherry
2 tablespoons flour, plus more
34 cups heavy cream
3 – 4 cups cooked lobster meat, cut in chunks (from four 1 1/4-pound lobsters)
18 teaspoon fresh thyme leaves
14 teaspoon paprika
A pinch of freshly grated nutmeg (optional)
Salt, to taste
Freshly ground black pepper, to taste
One 14 ounce package puff pastry
1 egg, beaten

Directions:
Preheat the oven to 425 ° F.

Melt butter in a 4-quart saucepan over medium-high heat. Add garlic and onion; cook until golden, 5–7 minutes. Add the sherry and  cook until reduced by half, 1–2 minutes. Whisk in flour and cook for 2 minutes. Add the cream and bring to a boil and continue to cook, stirring occasionally, until sauce is slightly thickened, 3–4 minutes. Stir in lobster, thyme, paprika, nutmeg, salt, and pepper. Taste and adjust seasoning with salt and pepper, if needed.

Divide lobster mixture between four 8-ounce ramekins set on a rimmed baking sheet. On a lightly floured work surface, roll pastry into a 14-inch square; cut out four 4 1 -inch circles. Brush edges of the ramekins with egg; place 1 circle over each and press to seal. Brush pastry with egg; bake until golden on top and filling is bubbly, 20–25 minutes.

Remove from the oven and serve immediately.

All photographs and content are copyright protected. Please do not use these photos without prior written permission. If you wish to republish this photograph and all other contents, then we kindly ask that you link back to this site. We are eternally grateful and we appreciate your support of this blog.

Thank you so much!

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