Thursday, February 10, 2011

S+S chow: valentine's menu

For those of you opting to avoid the insane crowds and prices this Valentine's Day, we have taken the liberty of preparing a succulent menu for you and your honey. Sometimes it is so much more satisfying staying in and enjoying the company of your loved one.

Here is the menu for our Valentines dinner:

Chopped Salad with Homemade Parmesan Peppercorn Dressing


·  1 cup mayonnaise
·  1 cup sour cream
·  1/3 cup grated Parmesan cheese
·  1/4 cup milk
·  3 tablespoons lemon juice
·  1 1/2 teaspoons coarsely ground pepper
·  1/2 teaspoon garlic salt
·  1/2 teaspoon onion powder

In a small mixing bowl, combine all ingredients; mix well. Cover and refrigerate for up to 2 weeks.


·  1/2 head romaine lettuce, chopped into 1/8 inch wide strips
·  2 cups tomatoes, diced
·  1 cup Cheddar shredded cheese
·  1 cup red onion, diced
·  1/2 cup mushrooms, diced
·  1/2 cup green peppers, diced
·  1/2 cup cucumber
·  1/2 cup sunflower seeds

Toss all salad ingredients together and add mix the Parmesan Peppercorn dressing in.
Main Course:
Filet Mignon with Herb and Cheese Potatoes
  • 3 tablespoons unsalted butter, softened
  • 3 tablespoons chopped fresh cilantro
  • 1 teaspoon minced garlic
  • 1/3 cup finely grated cotija cheese
  • 1/8 teaspoon cayenne pepper, or to taste
  • 2 russet potatoes, about 9 ounces each, peeled and cut lengthwise into 1/8-inch-thick slices and again into 1/8-inch-wide strips, set aside in a bowl of cold water
  • Coarse salt and freshly ground pepper
  • 1 teaspoon vegetable oil
  1. Preheat oven to 375 degrees. Stir together butter, 1 tablespoon cilantro, and 1/2 teaspoon garlic in a small bowl. Cover; refrigerate until ready to use. Stir together remaining 2 tablespoons cilantro and 1/2 teaspoon garlic, the cheese, and cayenne in a medium bowl; set aside.
  2. Brush a rimmed baking sheet with the olive oil; set aside. Drain potatoes; pat dry. Add to bowl with cheese mixture; toss to coat. Arrange potatoes in a single layer on prepared baking sheet. Bake 20 minutes; turn potatoes, and cook until golden, about 20 minutes more.
  3. Meanwhile, season both sides of beef with salt and pepper.Heat a medium skillet over high heat. Brush both sides of beef with vegetable oil; place in skillet. Reduce heat to medium-high. Cook beef 7 minutes; turn, and cook until medium rare, 7 to 8 minutes more. Top each with cilantro butter; serve with potatoes.
Ghirardelli Chocolate Lava Cake {This recipe makes 6 servings}
·  1 1/2 60% Cacao Bittersweet Chocolate Baking Bar
·  2 eggs
·  1/4 cup(s) heavy cream
·  8 tablespoon(s) (1 stick) unsalted butter
·  2 egg yolks
·  1/3 cup(s) sugar
·  1/2 teaspoon(s) vanilla extract
·  1/4 cup(s) cake flour
To make centers, melt 2 ounces of chocolate (1/2 a baking bar) and cream in double boiler.
Whisk gently to blend. Refrigerate about 2 hours or until firm. Form into 6 balls; refrigerate until needed.

To make cake, heat oven to 400°F. Spray six 4-ounce ramekins or custard cups with cooking spray. Melt 4 ounces of chocolate (1 baking bar) and butter in double boiler; whisk gently to blend. With an electric mixer, whisk eggs, yolks, sugar, and vanilla on high speed about 5 minutes or until thick and light. Fold melted chocolate mixture and flour into egg mixture just until combined. Spoon cake batter into ramekins. Place a chocolate ball in the middle of each ramekin.

Bake about 15 minutes or until cake is firm to the touch. Let it sit out of the oven for about 5 minutes. Run a small, sharp knife around inside of each ramekin, place a plate on top, invert and remove ramekin. Garnish with raspberries and a dollop of whipped cream.


You are the best, the most, the everything.