Knowing what women want may be one of the mysteries of the universe, but I can tell you one thing that's sure to please — a romantic dinner.
You don't rate high on the chef scale? No problem. Here is a menu you can cook and serve yourself with total ease. Each recipe has three simple steps.
Start with a pretty shrimp salad in a fun martini glass — I call them Shrimptinis. Then move to luscious lamb chops, coated in rosemary and garlic. The Roasted Potatoes are crunchy and yummy, and the Sugar Snap Peas and Grape Tomatoes with Tarragon and Lemon add great color to the plate. You are going to look so good!
I created this Chocolate Raspberry Mousse recipe just for you guys. It is simple to make yet rich, chocolaty and a perfect finale for this lovely dinner.
It's so simple that even … Well, you get the idea.
Shrimptinis
Yield: 2 servings
INGREDIENTS:
12 ounces cooked, peeled and
de-veined shrimp
12 - 15 fresh orange segments, about 2 oranges
1 cup red grapes, halved
1/2 cup thinly sliced celery
1/2 cup sliced hearts of palm
1/2 cup Citrus Vinaigrette (recipe
follows)*
1 handful mixed field greens
1. In a medium bowl, toss together shrimp, orange segments, grapes, celery and hearts of palm. Cover with plastic wrap and refrigerate until time to serve, up to 6 hours.
2. Just before serving, drizzle on Citrus Vinaigrette for Shrimptinis and toss lightly.
3. Place a pinch of field greens in the bottom of two martini glasses and top with Shrimptini mixture.
*A bottled citrus vinaigrette may be substituted for the recipe.
Citrus Vinaigrette for Shrimptinis
Yield: 1/2 cup
INGREDIENTS:
4 tablespoons fresh orange juice
1 tablespoon fresh lemon juice
1 tablespoon vodka, if desired
1 teaspoon Dijon mustard
2 tablespoons olive oil
1 teaspoon grated onion
1/4 teaspoon salt
pinch of pepper
In a small bowl, whisk together orange juice, lemon juice, vodka and mustard. Slowly whisk in olive oil. Stir in onion, salt and pepper.
Seared Rosemary Lamb Chops
Yield: 2 servings
INGREDIENTS:
1/2 cup minced fresh rosemary
4 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon pepper
4 loin lamb chops, 7 - 8 ounces each
3 tablespoons butter, divided use
1/2 cup white wine
1/2 cup fresh lemon juice
1. Stir together rosemary, garlic, salt and
pepper. Press mixture into both sides of each chop.
2. Heat a large skillet over medium heat. Add 2 tablespoons butter and when hot, add coated chops. Cook 3 - 4 minutes on each side, until instant-read thermometer reads 130° - 135° in the center of the chops. Remove to a plate and cover with foil to keep warm.
3. Add white wine and lemon juice to the skillet and simmer 1 - 2 minutes, until reduced by half. Add 1 tablespoon butter and stir for one minute to thicken sauce. Serve sauce drizzled over chops.
Roasted Potatoes
Yield: 2 servings
INGREDIENTS:
4 new potatoes, baked until tender
(this can be done up to 2 days ahead)
2 tablespoons olive oil
1 teaspoon salt or to taste
1/2 teaspoon pepper or to taste
1. Preheat oven to 400°.
2. Cut baked potatoes into bite-size pieces and place on a baking sheet. Drizzle with olive oil, salt, and pepper and toss to coat.
3. Bake 20 minutes or until golden brown.
Sugar Snap Peas and Grape Tomatoes with Tarragon and Lemon
Yield: 2 servings
INGREDIENTS:
2 tablespoons olive oil
1/2 pound sugar snap peas
12 grape tomatoes
Salt and pepper to taste
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh tarragon
1. Place a large skillet over medium-high heat and add olive oil. When hot,
add peas; cook and stir 1 - 2 minutes, until hot.
2. Add tomatoes and stir another minute
or until hot.
3. Sprinkle with salt and pepper, lemon juice, and tarragon. Toss lightly.
Chocolate Raspberry Mousse
Yield: 2, 6-ounce servings
INGREDIENTS:
1 cup chopped good-quality chocolate
2 tablespoons butter
2 tablespoons Chambord (raspberry liquor)
1 cup heavy whipping cream
1 tablespoon sugar
1/2 teaspoon vanilla
Fresh raspberries and mint leaves for garnish
1. Place chocolate chips and butter in a large glass bowl. Microwave 1 minute, stir and microwave another 30 seconds. Stir until smooth. Stir in Chambord. Set aside.
2. In a medium bowl, use an electric mixer to beat heavy cream, sugar and vanilla until very stiff. Place two spoonfuls into a small bowl and set aside to top finished mousse.
3. Add remaining whipped cream to melted chocolate mixture, and use a rubber spatula to gently fold and stir until combined. Spoon into soufflé cups and top with a spoonful of reserved whipped cream, fresh raspberries and mint leaves.
You can get all these great ingredients at Central Market, but if you don't feel adventuresome in the kitchen Central Market is whipping up 5 great meals for Valentines for you! CLICK HERE to see — or of course there's always Chocolate!
Judie Byrd is founder of The Culinary School of Fort Worth and host of Judie Byrd's Kitchen, seen daily on Family Net Cable. For details, check out judiebyrd.com.
Special thanks to Central Market for supplying the beautiful groceries for our romantic dinner.
