Romantic
Valentine Dinners
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Creating a valentine dinner can be very special when the atmosphere is filled with romance...
Champagne, roses, candle light, romantic music, a fireplace. I have selected some wonderful
romantic dinners for you to prepare to make your Valentine's Day a Sensation.
Filet Oscar
Filet of beef tenderloin
Lobster meat
Asparagus spears - four to five per steak
Tarragon leaves
Champagne Sauce (recipe below)
Shallots
Broil filets. Cook remaining ingredients. Top each filet with mixture sauce below.
Filet of sole with seafood
Sole
Shrimp
Scallops
Crawfish meat
Lobster tail
1 1/2 cups heavy cream
1/4 cup chopped tomato
Saute' filet of sole in butter on both sides for three minuets. In skillet, cook shrimp, scallops, crawfish meat and lobster tail with heavy cream and tomato. Season with salt and pepper. Place filet on plate and cover with seafood mixture. Garnish.
Champagne Sauce
(Makes 1 1/4 cups)
1 T. minced shallot
1/2 cup dry Champagne vinegar
1/2 cup heavy whipping cream
4 T. butter, cut into small pieces
Salt and freshly ground white pepper to taste
Place the shallot, champagne and vinegar in small saucepan over medium heat. Bring to boil and cook to reduce by one third. Add the cream to the pan and cook to reduce again by one third. Remove the pan from heat but keep the burner on low. Whisk in the butter one piece at a time. Return the pot to the burner for a few seconds if the sauce cools too much to melt the butter.
Season the sauce with salt and pepper, adding a minimum of salt. Strain the sauce through a fine meshed sieve and keep warm over hot water. The sauce may be made up two hours in advance and poured into a warm thermos.
Poached Salmon with
Honey-Mustard Sauce
You can serve this flavor-packed salmon fillet as an
appetizer or main course. Either way, it'll be delicious!
Salmon
4 cups water
3 or 4 slices lemon, cut in half
3 or 4 slices onion, cut in half
1/4 cup small sprigs parsley
1/2 teaspoon salt
1/4 teaspoon coarse ground black pepper
1 salmon fillet (1 lb)
Sauce and Topping
2 tablespoons lemon juice
1 tablespoon honey
1 tablespoon Dijon mustard
1 tablespoon olive or vegetable oil
1/4 cup chopped fresh parsley
2 tablespoons finely chopped red onion
2 teaspoons capers
1 teaspoon grated lemon peel
1/4 teaspoon salt
Cocktail bread slices or crackers, if desired
1. In 10 or 12-inch skillet, heat water, lemon slices, onion slices, parsley sprigs, 1/2 teaspoon salt and the pepper to boiling. Boil 3 minutes. Reduce heat to medium-low. Add salmon, skin side down. Cover and cook 5 to 6 minutes or until salmon flakes easily with fork. Remove salmon from liquid in skillet. Cool completely. Cover and refrigerate at least 2 hours but no longer than 24 hours. Discard liquid in skillet.
2. In small bowl, mix lemon juice, honey, mustard and oil until well blended. In another small bowl, mix chopped parsley, red onion, capers and lemon peel.
3. To serve, carefully remove skin from salmon; place salmon on serving plate. Sprinkle with 1/4 teaspoon salt. Drizzle honey-mustard sauce over salmon; sprinkle with parsley mixture. Serve with bread slices.
Recipe from Betty Crocker
Picture Here
"You're Special To Me" Dinner for 2 at Betty Crocker
A Wonderful Selection Of Romantic Valentine's Recipes at
Betty Crocker.
Artichoke & Smoked
Salmon Pasta
Recipe Submitted by Barbara Morgan
in SeaBear's
Online Recipe Contest
4 Tbsp. Olive Oil
1 Cup Chopped Onion
1 6-.5 oz. Jar Marinated Artichoke Hearts, Reserving Marinade
6 Cloves Garlic, Thickly Sliced
2 Tsp. Grated Lemon Zest
1/8 Tsp. Red Pepper Flakes
1 Cup White Wine
1 Cup Chicken Stock
1/2 Pound SeaBear Smoked Salmon
2 Tbsp. Freshly Squeezed Lemon Juice
2 Tbsp. Chopped Fresh Italian Parsley
Salt & Pepper to taste
1 Pound Linguini
1 Cup Diced Tomatoes
1/3 Cup Grated Asiago Cheese
Directions:
In a large saute pan, heat the olive oil over medium low heat. Saute onions, chopped artichoke hearts, garlic, lemon zest and red pepper fl;akes until the onion starts to turn color...about 10-12 minutes. Add the wine and stir gently to dislodge any browned bits from the bottom of the pan. Continue to cook until liquid is reduced by half. Add the stock, and break up pieces of smoked salmon into the mixture. Add lemon juice, 1 tablespoon of parsley, and salt and pepper. Bring to a boil, then simmer until slightly thickened, about 10 minutes.
While the sauce is simmering, cook the pasta in the boiling water according to the directions on the package. Drain and return to the pot. Pour the sauce over the pasta and simmer over low heat, stirring constantly until the pasta is well coated, about 2 minutes. Add the remaining parsley, diced tomatoes and Asiago cheese and mix well. Turn pasta out onto a warm platter and serve.
More Romantic Recipes at SeaBear
Crusted Filet Mignon with
Bombay Cabernet
1 T vegetable oil
4 (1 1/2-inch thick) filet mignon steaks
3/4 cup bleu cheese
1/4 cup bread crumbs
1 cup vino de milo bombay cabernet sauce
Directions:
Preheat oven to 350°F. heat vegetable oil in an oven-safe skillet over high heat. Sear steaks on both sides until brown, then place the pan into the oven. Roast steaks to a temperature of 145°F (for medium rare). Remove from oven and place on baking sheet. stir together bleu cheese and bread crumbs; top steaks with mix. Broil steaks until the cheese topping is browned and bubbly, about 3 to 4 minutes. Remove, let stand at least 15 minutes, and serve topped with vino de milo bombay cabernet sauce.
Serves 4.
Recipe from Igourmet
Igourmet has a sensational selection of the Most Indulgent Valentine entrees.
If You want to melt your Valentine's heart, Enter Here!
Don't feel like cooking, but want to romance your Valentine at home?
Here are some Wonderful Alternatives to Enhance your Romantic Evening
Martha Stewart's Valentine Cookie Glossary
Recipe Wonderland -
Valentine's Land -
Wine Cellar
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