Love comes through the eyes that see
And through the ears that hear,
For people are quite beautiful,
And words make feelings clear.
Love comes through the hands that touch
With unabashed affection,
For only skin-to-skin can love
Maintain its true direction.
Love comes through the tastes and smells
Of fresh and well-cooked food,
For in the gift of nourishment
Is much else that is good.
http://allrecipes.com/howto/five-valentines-day-dinners-for-two/
Valentines Day Recipes for Two......From our friends at allrecipes.com
Appetizer Mussels
Ingredients Yields 2-4
Grilled Rock Lobster TailsIngredients Yields 2
Lamb for Lovers
Ingredients Yields 4
Wilted SpinachIngredients Yields 2
Strawberries Flambeed in Vodka with Hot Ice Cream
Ingredients Yield 2
Directions
Remember don't forget, ... "always try something new! "
And through the ears that hear,
For people are quite beautiful,
And words make feelings clear.
Love comes through the hands that touch
With unabashed affection,
For only skin-to-skin can love
Maintain its true direction.
Love comes through the tastes and smells
Of fresh and well-cooked food,
For in the gift of nourishment
Is much else that is good.
http://allrecipes.com/howto/five-valentines-day-dinners-for-two/
Valentines Day Recipes for Two......From our friends at allrecipes.com
Appetizer Mussels
Ingredients Yields 2-4
- 3/4 cup white wine
- 3/4 cup tomato and clam juice cocktail
- 3 cloves garlic - peeled and sliced
- 1/2 teaspoon crushed red pepper flakes
- 1 pound mussels, cleaned and debearded
- 3 tablespoons butter
- In a stock pot, combine the wine, juice cocktail, garlic and pepper flakes. Bring to a boil and add mussels.
- Cover and continue to boil for about 4 to 6 minutes or until all the mussels have opened. Discard any mussels that haven't opened.
- Remove mussels from liquid and keep warm. Pour off liquid to leave about 1 cup. Try not to discard the garlic. Boil the 1 cup of liquid until it's reduced to about 3/4 of a cup.
- Add butter and stir until butter has melted and sauce has thickened slightly. Serve mussels with sauce.
Grilled Rock Lobster TailsIngredients Yields 2
- 1 tablespoon lemon juice
- 1/2 cup olive oil
- 1 teaspoon salt
- 1 teaspoon paprika
- 1/8 teaspoon white pepper
- 1/8 teaspoon garlic powder
- 2 (10 ounce) rock lobster tails
- Preheat grill for high heat.
- Squeeze lemon juice into a small bowl, and slowly whisk in olive oil. Whisk in salt, paprika, white pepper, and garlic powder. Split lobster tails lengthwise with a large knife, and brush flesh side of tail with marinade.
- Lightly oil grill grate. Place tails, flesh side down, on preheated grill. Cook for 10 to 12 minutes, turning once, and basting frequently with marinade. Discard any remaining marinade. Lobster is done when opaque and firm to the touch.
Lamb for Lovers
Ingredients Yields 4
- 2 tablespoons olive oil
- 2 (7 bone) racks of lamb, trimmed, fat reserved
- salt and pepper to taste
- 4 cloves garlic, minced
- 1 large onion, diced
- 4 carrots, diced
- 1 cup celery tops
- 1 cup port wine
- 1 cup red wine
- 1 (14.5 ounce) can low-sodium chicken broth
- 5 sprigs fresh spearmint
- 3 sprigs fresh rosemary
- 1 cup mint apple jelly
- 2 tablespoons olive oil
- salt and pepper to taste
- 1 tablespoon garlic, minced
- 1/4 cup panko bread crumbs
- 2 tablespoons olive oil
- 4 sprigs fresh mint
- To Make Demi-Glace: Heat 2 tablespoons olive oil in a medium skillet over medium heat, and add trimmings from lamb. Season with salt and pepper. Brown the fat, reduce heat, and add 4 cloves minced garlic, onion, carrots, celery leaves, port, red wine, and chicken broth. Transfer the mixture to a slow cooker, and simmer on Low 8 hours, or overnight.
- Strain the slow cooker mixture into a saucepan over medium-low heat. Mix in the spearmint, rosemary, and mint jelly, and simmer, adding more port, wine, or broth as needed, until mixture leaves a syrup-like coating on the back of a spoon. Strain once more, and keep warm while lamb roasts.
- To Roast Lamb: Place a cast iron or oven-proof skillet in the oven, and preheat to 450 degrees F (230 degrees C). Rub lamb with 2 tablespoons olive oil, salt, pepper, and garlic. Coat with panko bread crumbs.
- Carefully remove the heated skillet from the oven, warm 2 tablespoons olive oil in the skillet, and sear lamb on both sides. Return the skillet with the lamb to the preheated oven, and continue cooking 5 to 10 minutes, to an internal temperature of 145 degrees F (63 degrees C).
- Pour a small amount of the demi-glace on platter and arrange lamb criss-crossed. Drizzle with more demi-glace, and garnish with fresh mint to serve.
Wilted SpinachIngredients Yields 2
- 1/4 cup extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon lemon juice
- 1 tablespoon bottled minced garlic
- 1 pinch sea salt
- 1 pinch ground black pepper
- 4 ounces baby spinach
- 1 1/2 tablespoons pine nuts
- In a bowl, mix the olive oil, vinegar, lemon juice, garlic, salt, and pepper.
- Place the spinach over boiling water in a pot fitted with a steamer basket, and steam 2 to 3 minutes, until wilted but not soggy.
- Toss spinach in a bowl with the dressing, and sprinkle with pine nuts to serve.
Strawberries Flambeed in Vodka with Hot Ice Cream
Ingredients Yield 2
- 2 large scoops vanilla ice cream, softened
- 1 teaspoon hot pepper sauce
- 2 tablespoons unsalted butter
- 1/4 cup white sugar
- 2 cups sliced fresh strawberries
- 2 fluid ounces vodka
Directions
- Stir together the vanilla ice cream and hot pepper sauce in a medium bowl. Place in the freezer until firm.
- Melt butter in a small skillet over medium heat. Stir in the sugar until dissolved, then add the strawberries. Cook, stirring occasionally until the strawberries are hot. Pour the vodka over the berries, and carefully light with a match. Let the flames burn off, then remove the pan from the heat.
- Scoop the hot ice cream into two bowls, then divide the strawberry vodka sauce between them. Serve immediately.
Remember don't forget, ... "always try something new! "