Being a restaurant chef for most of my adult life, holidays in my family have often been celebrated after the fact (usually on Sundays). On several occasions, we’ve even unwrapped Christmas presents with our two daughters on December 26th back when I was a hotel chef.
I consider myself extremely fortunate that my lovely wife, Lauren, does not relish the usual Valentine’s Day gifts such as chocolates, roses, jewelry or a stuffed animal that will ultimately end up a chew toy for our dog Josie.
In lieu of these traditional tokens of professed love, a dinner cooked at home and time spent together (as we have opposite schedules) is much more meaningful and has become our celebration of our love for one another. Valentine’s Day is one of the busiest days in the restaurant business, so we usually enjoy ours on the first Sunday that follows.
Here are a few favorites I’ve prepared in the past. Keeping it simple is key, but pairing the dish with an appropriate wine or spirit is essential!
Appetizers:
Baked Oysters with Garlic-Herb Butter and Bacon-Cheese Crumbs
(serve w/ Champagne or sparkling wine)
Ingredients and method:
Open 6 fresh oysters, keep on half shell
Take a ˝ stick (2 oz) lightly salted butter (room temp), mix with following:
2 cloves garlic, 1 T. chopped parsley, 1 T. chopped watercress, 1 T. chopped chives, Juice of a ˝ lemon, and a little tobasco.
Now mix 1/4 cup breadcrumb with 2 T. olive oil, 1/8 cup grated parmesan and 2 strips of bacon cooked crisp and chopped.
To assemble, top each oyster w/ garlic butter, then breadcrumb mixture. Broil or bake oysters briefly until bubbly and golden brown.
Scallop Rumaki
(also can be served w/ sparkling wine or a Mai Tai)
Ingredients and Method:
Remove outer muscle from 6 ounces of smaller sized sea scallops, marinate in Ľ cup soy sauce, 1 T. chopped fresh dill and a splash of sherry for 1 hour. Drain and top scallops with a slice of waterchestnut (fresh preferred) and wrap with a thin slice of bacon. Secure with a toothpick and bake in a 400 oven for 8-10 minutes or roll scallops in flour and fry in oil on stove top. Serve w/ honey mustard or an aioli for dipping.
Entrees
Grilled Cornish Hens, Roasted Cauliflower and Broccoli with Hot Peppers and Slivered Garlic
(serve w/ a dry white wine or a lighter red)
I like to cook hens on an outdoor grill after removing the backbone and marinating in olive oil, chopped rosemary, thyme, garlic and shallot (375 oven will do as well, cook to 165 internal temp). For the veg, in a hot skillet, heat some extra virgin olive oil. Add ˝ head of cauliflower cut into large florets, pan fry while turning occasionally then add an equal amount of broccoli florets, 2-3 thinly sliced garlic cloves, chopped pickled hot peppers, sea salt and fresh ground pepper to taste. When veg is cooked thru and has nice caramalization, finish w/ a drizzle of olive oil, a squeeze of a ˝ lemon and chopped parsley.
Chilled Lobster, Citrus and Avocado Salad
(serve with an off dry white or some bubbly)
Boil or steam 2 each 1 Ľ lb lobster (8 minutes works) then chill in ice water. Segment a red grapefruit and reserve all the juice. In a bowl, combine juice w/ 2 T. sherry vinegar, 1 T. Dijon mustard, 1 T. honey and 1 tsp smoked paprika. Whisk in 1/3 cup grapeseed oil, season w/ salt and cayenne pepper. Clean and mix lettuces like bibb, endive and radicchio w/ some thinly sliced red onion, a whole avocado sliced, add the grapefruit along w/ some halved cherry tomatoes.
Serve chilled lobster w/ appropriate meat excavating implements (nut cracker/cocktail fork), some cocktail sauce to dip, the salad and some freshly baked bread.
Image via sheknows.com
