Chef in the House
A Valentine's Dinner Recipes
- Chilled Shrimp With Remoulade Sauce
- Mixed Greens With Cranberry Vinaigrette
- Honey Wheat Butterhorns
- Rosemary Chicken Breasts With Red Raspberry Sauce
- Red Bliss Potatoes With Garlic & Rosemary
- Green Bean Bundles With Smoked Bacon
- Fresh Strawberries & Chantilly Cream
Chilled Shrimp With Remoulade Sauce
Half pound of frozen cooked, peeled shrimp (tails on 41-61 count per bag)
Thaw shrimp in cold water, refrigerate once thawed
Remoulade Sauce (makes 1 cup)
3/4 cup mayonnaise
2 tablespoons chopped fresh parsley
2 tablespoons Creole mustard
1 tablespoon lemon juice
1 garlic clove, pressed
1 teaspoon paprika
1/4 teaspoon salt
Combine all ingredients; cover and chill at least one hour. Prep: 10 minutes, Chill: 1 hour.
Mixed Greens With Cranberry Vinaigrette
2 cups tawny port wine (we used cream sherry)
2/3 cup thinly sliced shallots (we used green onions)
1-3/4 cups fresh cranberries (we used 1 cup dried cranberries)
5 tablespoons raspberry vinegar
2/3 cup safflower oil (we used canola oil)
2 teaspoons sugar (or more to taste)
12 to 14 cups assorted greens
1-1/2 cups crumbled Stilton cheese (we used Feta cheese)
1/2 cup chopped walnuts
Salt and pepper to taste
Boil port wine and shallots in heavy small saucepan until liquid is reduced to 4 tablespoons, about 12 minutes. Add cranberries, oil, vinegar and sugar and boil 3 minutes. Let cool slightly and season with salt and pepper. Arrange greens on salad plates and drizzle vinaigrette over individual salads. Sprinkle with cheese and nuts. Serve warm.
Honey Wheat Butterhorns
All ingredients at room temperature (70-80ºF/21-27ºC)
1 cup water
1 teaspoon salt
1/4 cup honey
1 egg
2 cups bread flour
1 1/4 cups whole wheat flour
2 teaspoons active dry yeast
Measure all ingredients into breadpan. Select Dough setting on bread machine. Press Start/Stop. When unit signals and display reads 0:00, press Start/Stop and remove dough. Shape as desired or roll out on floured surface-10-12 inch circle. Drizzle with melted butter. Cut-16-32 wedges. Roll each wedge and place on greased pan. Bake @ 350º for 10- 12 minutes. Makes 16 mini or 32 regular butterhorns.
Rosemary Chicken Breasts With Red Raspberry Sauce
4-6 chicken breasts
Fresh rosemary
1-2 tablespoons canola oil
1-2 tablespoons butter
Sauté the chicken breasts in oil, butter and 3 teaspoons of rosemary (partially chopped). Cook for 3 minutes on each side, or until meat thermometer registers 180º.
Red Raspberry Sauce
2/3 cup chicken broth
3 tablespoons red raspberry vinegar
1 tablespoon crème de cassis
2 tablespoons honey
2 teaspoons cornstarch
1/4 teaspoon salt
1/8 teaspoon white pepper
5 drops red food coloring (optional)
In a small saucepan, place the chicken broth, vinegar, crème de cassis, honey, cornstarch, salt and white pepper; stir until blended. Place the mixture over medium heat; bring the mixture to a low boil, stirring constantly. Boil the mixture 5 minutes until clear, thickened, and slightly reduced, stirring often. Remove from the heat: add the red coloring (if used) and stir until blended. Add the raspberries; return to medium heat, and quickly heat through without stirring, to prevent breaking up the raspberries. Plate the chicken breast with sauce and garnish with additional raspberries and sprigs of fresh rosemary.
Red Bliss Potatoes With Garlic & Rosemary
1-1/2 pounds of new potatoes
1/4 cup olive oil
1/4 cup fresh rosemary (partially chopped)
2-3 cloves minced garlic
salt and freshly ground black pepper (to taste)
Preheat the oven to 400 degrees. Scrub and dry the potatoes. Cut each potato in to quarters and place in a large mixing bowl. Add the olive oil, rosemary, garlic, and salt and pepper to taste. Toss well. Place the potatoes in a single layer on each pan. Bake for 30 minutes, mix and add extra oil if needed. Bake for an additional 30 minutes, or until the potatoes are cooked through, golden brown, and slightly crunchy.
Serve immediately.
Green Bean Bundles With Smoked Bacon
1 pound green beans (frozen or fresh-prepared)
6 strips of smoked bacon
balsamic vinegar
Salt and pepper to taste
toasted sesame seeds
Preheat oven to 400 degrees. Place 6 bundles of green beans (10-12 beans per bundle) on a prepared baking sheet. Wrap 1 strip of bacon around each bundle and tie with a single knot. Drizzle balsamic vinegar over bundles (generously). Sprinkle with salt and pepper, sesame seeds. Bundles will be ready when bacon is cooked through. approx. 15-20 minutes.
Fresh Strawberries & Chantilly Cream
1/3 cup heavy whipping cream
1 tablespoon sugar
1/4 teaspoon vanilla
1 pint of large strawberries, cleaned with greens on
Place the cream, sugar and vanilla in a chilled stainless steel mixing bowl. Beat on low speed until the sugar is dissolved. Increase the speed to high and beat until the cream forms soft peaks. Serve with strawberries and enjoy.