Plus, what better way to impress that special someone than with a home cooked meal?
Dinner for Two
Fresh crab salad with avocado, grapefruit, baby arugula and Maisonette sauce
1/3 lb fresh picked crab
1 small avocado, sliced
1 ruby red grapefruit, peeled and cut into sections
1/4 cup mayonnaise
2 teaspoons catsup
dash of brandy
dash of hot sauce
dash of salt and pepper to taste
dash of grapefruit juice (optional)
combine all ingredients, and add more of any of the ingredients to taste.
To plate: Lay out the avocado, grapefruit and baby arugula. Season avocado with salt and pepper. Top with crab. Drizzle one slash of sauce across the whole plate and serve.
Filet Mignon with creamed spinach
two 4 oz filet mignons
12oz baby spinach
1/4 cup heavy cream
1 small shallot, chopped fine
kosher salt and pepper
1 small shallot
Creamed spinach: Blanch the baby spinach in lightly salted water just until wilted, about 1 minute. Drain well and chill quickly in fridge or ice bath. This stops the cooking and helps preserve the bright green color. Squeeze spinach to remove as much of the water as possible.
To serve: Heat shallots and heavy cream until simmering and reduced slightly to thicken. Add the spinach and stir until heated through. Season with salt and pepper to taste.
Filet mignon: Season filets well with salt and pepper. Place in a very hot pan (small saute pan.), using a small amount of oil, and do not move for at least 1 minute, or until you have some browning on that side. Turn filets and place the whole pan in 400-degree oven, and cook about 8 to 10 minutes for medium-rare, or until filet is cooked to your liking.
Remove filet from pan, and return pan to stove top. Drizzle in about 3 tablespoons of balsamic vinegar and add chopped shallots to deglaze the pan. Add butter immediately and season to taste with salt and pepper. Stir rapidly as butter melts. Taste for seasoning.
To Plate: Put creamed spinach on plate. Top with a piece of filet mignon. Add sauce to filet mignon. Serve and enjoy!
Vegan Chocolate Truffles
4 oz bittersweet chocolate, in small chunks
2 oz, coconut milk
1/4 cup dried coconut, toasted
1/4 cup slivered almonds, toasted and chopped
2 oz bittersweet chocolate, melted, for coating the truffles
Boil coconut milk and pour over 4 oz of broken bittersweet chocolate. Stir to melt the chocolate. Cool in fridge.
Scoop into truffle sized pieces. Chill one more time until firm. Coat each piece with more melted chocolate, and coat with toasted almonds and coconut. Can be served immediately, or the next day.