Monday, February 15, 2010

Valentine's Day Menu

Happy Valentine's Day! I hope you were able to spend the day with the one(s) you love the most! We had a killer Valentine's dinner (Pioneer Style).

Beautiful flowers from my guy. Aw. My cats ate some of them later that night. Jerks. I think they were jealous...

The Awesome Dinner

Grilled Ribeye Steak with Onion-Blue Cheese Sauce


Crash Hot Potatoes


Steamed Green Beans

Molten Chocolate Lava Cake

**Heaven on a Plate**



Grilled Ribeye Steak with Onion-Blue Cheese Sauce

Ingredients
2 whole Ribeye Steaks
Salt
Pepper
4 Tablespoons Butter
1 whole Very Large Yellow Onion, Sliced
1 cup Heavy Cream
½ cups Crumbled Blue Cheese

Instructions
Salt and pepper both sides of the steaks. Grill until medium rare.
Saute onions in 4 tablespoons butter over high heat. Cook for 5 to 7 minutes, or until dark and caramelized. Reduce heat to simmer and pour in cream. Cook for 3 to 5 minutes, or until reduced by half. Stir in blue cheese until melted. Serve steaks on generous portion of sauce.

Drool, Drool, Drool....oh it gets even better.....

Crash Hot Potatoes

Ingredients
12 whole New Potatoes (or Other Small Round Potatoes)
3 Tablespoons Olive Oil
Kosher Salt To Taste
Black Pepper To Taste
Rosemary (or Other Herbs Of Choice) To Taste

Instructions
Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender.
On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.
With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil.
Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme or whatever herb you have available.)
Bake in a 450 degree oven for 20-25 minutes until golden brown.

The best is yet to come....

Molten Chocolate Lava Cake



Ingredients
4 pieces (squares) Semi-sweet Baking Chocolate
½ cups Butter
1 cup Powdered Sugar
2 whole Eggs
2 whole Egg Yolks
6 Tablespoons Flour
2 cups Real Whipping Cream (seriously It's So Much Better!!!)

Instructions
Preheat oven to 425 degrees.
Spray 4 custard cups with Pam and place on cookie sheet.
Microwave chocolate and butter in large bowl on high for about 1 minute, until butter is melted. whisk until chocolate is also melted.
Stir in sugar until well blended. Whisk in eggs and egg yolks. Stir in flour.
Divide between cups.
Bake 13-14 minutes until sides are firm and center is soft. Let stand 1 minute.
Combine sugar and heavy cream and whip until stiff.
Invert cakes on dishes and top with whipped cream.


Like I said before. Heaven on a plate.

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