If your Valentine’s Day plans include an intimate candlelit dinner for two—-in your own dining room–then this is the blog for you. With the economy in the dumpster, many couples are opting to stay home this Love Day, but that doesn’t mean you have to skimp on a sensuous meal.
The following recipes are sure to heat things up in the kitchen. However, if the idea of sweating over a hot stove on Valentine’s Day bothers you, then invite your sweetheart into the kitchen to help you with the cooking. Keep things light by getting out your favorite beverages and toasting to a memorable evening.
SHRIMP STUFFED AVOCADOS
Ingredients:
1/2 cup flaked cooked crabmeat
1/2 cup cooked small shrimp
2 tablespoons peeled and diced cucumber
1 tablespoon mayonnaise
1 teaspoon chopped fresh parsley
1 pinch salt
1 pinch ground black pepper
1 pinch paprika
1 avocado
Directions:
In a bowl, mix the crab, shrimp, cucumber, mayonnaise, and parsley. Season with salt, and pepper. Cover, and chill until serving.
Slice the avocados lengthwise, and remove the pit.
Scoop out the flesh of the avocado, leaving about 1/2- inch on the peel.
Spoon the seafood mixture into the hollowed centers of the avocado halves.
Sprinkle the tops with paprika before serving.
GRILLED ROCK LOBSTER TAILS
Ingredients:
1 tablespoon fresh lemon juice
1/2 cup olive oil
1 teaspoon salt
1 teaspoon paprika
1/8 teaspoon white pepper
1/8 teaspoon garlic powder
2 (10-ounce) rock lobster tails
Directions:
Preheat grill.
Squeeze lemon juice into a small bowl, and slowly whisk in olive oil. Whisk in salt, paprika, white pepper, and garlic powder.
Split lobster tails lengthwise with a large knife, and brush flesh side of tail with mixture.
Lightly oil grill.
Place tails, flesh side down, on preheated grill. Cook for 10 to 12 minutes, turning once, and basting frequently with marinade.
Lobster is done when opaque and firm to the touch.
MOCHA CREME BRULEE
Ingredients:
2/3 cup roasted coffee beans
1 vanilla bean, split
2 cups heavy cream
6 egg yolks, beaten
1 cup brown sugar
6 ounces semi-sweet baking chocolate, broken into pieces
1 ounce Amaretto
Fresh raspberries to garnish
Directions:
Preheat oven to 350 degrees.
Spread coffee beans out on sheet tray and roast in oven until they begin to sweat and release their oils.
In a saucepan, bring the cream to a simmer, reduce to lowest heat possible, and add coffee beans and one split vanilla bean to infuse cream.
Let stand on lowest heat for about 30 minutes.
Strain cream through a fine mesh strainer into another saucepot, keep over low heat.
In another saucepot, begin to melt chocolate with half of the infused cream over low heat. When chocolate is thoroughly incorporated, add remaining cream at a slow pour while continuously whisking. Add amaretto and egg yolks, whisking continually while sauce is thickened and smooth.
Strain and pour into six ramekins.
Place ramekins into water bath and bake for 25 minutes.
Remove and let stand for 15 minutes.
Sprinkle brown sugar on top of cooked custard and burn sugar onto top of dishes with a torch.
Garnish with fresh berries and serve.
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