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Tuesday, February 12, 2013

Valentines Day Dinner Made With Love

                             Special Dinner for Two....

Everyone loves a good Surf and Turf, especially when it comes to special occasions. It's the most popular dish ordered at your favorite steakhouse because it really is the best of both worlds! Though it is nice to get all dolled up and be wined and dined at some fancy schmancy restaurant for Valentines Day, I have a better idea.

 Stay in with the one you love and treat them to a most amazing dinner they will never forget. Just think of how happy you'll both be scarfing down every morsel in your pjs at home with a bottle of red....or bubbly, oh V-Day ever. 

My Special Steak Marinade


4 T. Olive Oil
2 T. Worcestershire Sauce
2 T. Balsamic Vinegar
1 T. Dijon Mustard
1 T. Soy Sauce
2 t. Lawry's Seasoning Salt
1 t. Cracked Pepper
1 t. Smoked Salt(optional)

Whisk all ingredients together and coat steaks in mixture. Let steaks marinade for about 4-6 hours before grilling, pan frying or broiling. I used NY strip steaks but any cut will do.

Butter Poached Lobster Tails

Fresh lobster tails(1 per person)            
3 sticks of butter
2 cloves garlic minced
2 T. chopped fresh parsley
Lemon wedges for taste

Cut tails in half lengthwise with kitchen shears keeping shell on and rinse under cold water to get rid of any shell debris. Bring a large pot of water to boil or if you have a steaming pot, bring that to a boil. Boil or steam the tails for about 3-4 minutes then remove from pot and set aside.

Once cool enough you can pull the meat from the shell, leaving it attached to the tip of the tail. In a medium saucepan on medium low heat, slowly melt the butter one tablespoon at a time till all melted down. Stir in garlic and parsley and let steep for a minute. Now turn heat to low and place each lobster tail half, meat side down, into the butter sauce and let poach for about 5 minutes. Just before serving, squeeze a generous amount of fresh lemon juice over all lobster tails. Enjoy!

Easy Brown Rice Risotto w/Mushrooms, peas, and asparagus 

2 boil in a bag sacs of brown rice cooked    
3-4 c. chicken stock
1 c. sliced brown mushrooms
1 c. chopped asparagus(half inch pieces)
1/2 fresh or frozen peas
1 shallot
3 T. butter
1/3 c. whipping cream
salt and pepper to taste
parmesan or truffle salt or oil optional

In a large skillet, sauté mushrooms and shallot in 1tablespoon of oil till soft. Add butter to pan and once it's melted, add the asparagus and peas. Cook on medium, stirring occasionally for about 4 minutes. Pour in whipping cream and one cup of the stock and stir well. Add the cooked brown rice and mix all together. Now stir slowly but constantly for about 10-12 minutes, adding 1 cup of the chicken stock every four minutes. The risotto will start to look creamier. Add salt and pepper a pinch at a time till preferred taste. Finish the dish with a drizzle of truffle oil or pinch of truffle salt if you have it but trust me it is just fine without!


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