I prepped everything in advance, chopping all the herbs and vegetables, mixing all the sauces and marinades, so that I could actually eat with my husband.
All the recipes follow. I cooked the rice first. Then I cooked the scallops and asparagus. While we were eating the first course, I cooked the filet. Once we were finished with the second course, I popped the cakes in the oven and 15 minutes later we were overstuffing ourselves with chocolate cake. Okay, only I was stuffing my face with rich, gooey, chocolate goodness. Vic saved his for the next day. I have no idea how he managed to do that. Anyway, it ended up being a lovely Valentine's dinner, particularly because I had my love at home again.
All recipes have my spin on them inspired by those I found online.
Lemongrass Gin & Tonic
Ingredients
¼ in. Lemongrass, thinly sliced crosswise (white part)
4 oz. good gin
8 oz. tonic water
Directions
1. In a cocktail shaker, muddle lemongrass with 1 oz. gin.
2. Poor remaining gin into cocktail shaker and shake for 15 seconds.
3. Place in refrigerator and let flavors infuse.
4. Fill lowball glass with ice, pour gin over ice and top with tonic. Garish with tops of lemongrass.
Drunken Lemongrass Scallops (inspired by Izzy Knight’s recipe Drunken Lemongrass Shrimp #31514 food.com)
Serves 2
Ingredients
6 Scallops, washed
1 tablespoon dry sherry or Chinese rice wine
1 teaspoon cornstarch
¼ teaspoon salt
1 tablespoon vegetable oil
4 shallots, peeled & finely sliced
1 dried red chili pepper
1 stalk lemongrass, bottom 6 inches only, cut into 2 inch lengths and crushed
¼ cup thinly sliced garlic
Sauce
¼ cup dry sherry or Chinese rice wine
1 tablespoon lime juice
1 tablespoon soy sauce
2 teaspoons oyster sauce
1 teaspoon fish sauce
½ teaspoon palm sugar
Directions
1. In a medium bowl, combine the scallops, rice wine, cornstarch and salt; toss until the scallops are evenly coated. Set aside for 10 minutes.
2. Prepare the sauce: In a small bowl combine the rice wine, lime juice, soy sauce, oyster-flavored sauce, fish sauce and brown sugar; stir until the sugar dissolves.
3. Place a wok over high heat until hot.
4. Add the oil, swirling to coat the sides.
5. Add the garlic and gently fry.
6. Add the shallots, chili peppers, lemongrass and fried garlic; stir-fry until fragrant, about 3 minutes.
7. Slide the scallops into the wok; cook, until the scallops begin to become opaque and are browned, about 2 minutes per side.
8. Pour in the sauce; reduce the heat to low, cover and cook until the scallops are cooked through, about 3 minutes.
Comments:
Although I liked this recipe, I felt the sauce overpowered the beautiful scallops. The next time, I will forego the sauce and stick with a bit more lemongrass, rice wine and a bit of lime.
Grilled Asparagus Wrapped in Zucchini, Yellow Pepper Coulis
Serves 2
Ingredients
125 g baby asparagus (about a silver dollar in diameter x 2)
1 whole zucchini, sliced 1/8 in thick lengthwise. You only need two slices, but better to make 4 in case one breaks
1 stalk scallions, green part only
1 whole yellow bell pepper
1/2 garlic clove, chopped and fried until golden
mushroom stock or chicken stock granules
salt & pepper
Coulis
1. Blacken the skin of the yellow pepper on all sides by holding over a gas burner.
2. Let pepper cool slightly and then place in a ziploc bag and seal.
3. Once cool enough to handle, take the pepper out of the bag and rub the charred skin off. Rinse, if necessary to remove any additional charred pieces.
4. Remove core and seeds roughly chop.
5. Place chopped pepper and garlic and cuisinart and pulse until pureed finely, about 5 minutes (it takes a long time!)
6. Scoop mixture into a sauce pan, add 2 tbsp water and a few pinches of the mushroom stock and cook over medium heat for 5 minutes. Be sure to not let it boil. Salt and pepper to taste.
Vegetables
1. In a pot of boiling water, blanch zucchini strips for 30 seconds and green onions for 15 seconds.
2. Heat a tsp of oil in a skillet on high. Sauté asparagus, lightly browning. Quickly remove.
3. Once cool enough to handle, separate asparagus into two bundles.
4. Lay down one piece of zucchini and place asparagus bundle crosswise on zucchini and wrap tightly. Gently tie with blanched green onion.
5. Place two spoonfuls of coulis on plate in a circular shape and gently place asparagus bundle diagonally on top of coulis.
Grilled Ribeye
Serves 2
Ingredients
2 garlic cloves, thinly sliced
1 green chili, thinly sliced
3 shallots, thinly sliced
2 6oz. pieces of beautiful ribeye steak
Directions
1. Heat a small sauté pan with a tablespoon of olive oil then add garlic, shallots and chili.
2. Sauté on medium-high heat until garlic is nice an toasted and shallots are soft and starting to caramelize. Set aside.
3. Sprinkle ample salt and pepper on both sides of the ribeye.
4. Heat grill pan to medium high and grill steaks, turning once to give nice grill marks, about 3 minutes per side (we like our steaks medium rare!).
5. Remove from pan and let rest for a few minutes before serving. Top with garlic/shallot/chili mixture.
Comments:
This is such a simple seasoning for the steak, not overpowering and a perfect compliment to the steak. Garlic, always wonderful on almost anything, a bit of heat and delicious flavor from the chili's and sweetness from the shallots.
Coconut Lemongrass Rice (Inspired by Recipe#191120 Food.com)
Serves 3-4
Ingredients
1 tbsp butter
1 c jasmine rice
1 tsp salt
200 g reduced fat unsweetened coconut milk or fresh if you have it
Additional water to make 1.2 c liquid
1 stalk lemongrass, white part only (cut in 2 inch pieces, sliced lengthwise) gently
pounded with a mallet to release the oils
1/2 c chopped chives or green onions
Directions
1.
Melt butter in a rice cooker pot on stove over medium heat.
2. Remove from heat and stir in the rice and salt.
3.
Add the coconut milk, water and lemongrass.
4.
Place pot in rice cooker and cook as normal.
5. Remove from heat, discard lemongrass and mix rice to combine all flavors.
6. Add chopped chives just before serving.
Comment:
This is so delicious and easy to make! The original recipe called for this to be cooked on the stovetop, but I couldn't be bothered. It tasted just lovely!
Chocolate Molten Cake
Serves 2
Ingredients
¼ c butter (1/2 stick)
2 oz bittersweet chocolate (can substitute with cocoa powder & oil, 3 to 1 ratio)
1 large egg white
2 egg yolks
1/8 cup sugar
½ tbsp all-purpose flour
½ lemongrass stalk (white part, cut into 1 in pcs and pounded)
Dusting Powder
1 tbsp fine sugar
1 tsp cocoa powder
Directions
1. Preheat oven to 450F and lightly butter and dust with cocoa powder and sugar mixture two (4 oz.) ramekins.
2. Melt butter over medium heat with lemongrass in a sauce pan until melted; keep at very low temperature for 5-7 minutes. Remove lemongrass.
3. Add chocolate to melted butter and keep whisking until chocolate is completely melted. Transfer to a bowl to cool slightly.
4. In a medium-sized bowl, mix sugar and egg yolks with electric mixer until this and creamy, about 3 minutes.
5. Add cooled chocolate mixture to egg mixture and beat until smooth and creamy, about 3 minutes.
6. In a separate bowl beat egg whites on medium to high speed until they form peaks, about 3 minutes.
7. Fold in flour until just combined.
8. Fold in egg whites until just combined.
9. Pour equal amounts of batter into ramekins; bake for 8 to 10 minutes or until set around the edges and soft in the middle.
10. Let stand for 5 minutes, then invert onto 2 small plates.
Comments:
Ramekins can be made several hours in advance and kept in the refrigerator. Remove 15 minutes before baking. Also, try adding other surprises to the cake like a whole raspberry in the center of the cake. Yum!
