Valentine's Day Dinner

The Big One!

One of the best times of year is here… Valentine’s Day! Time to flex those culinary muscles and give your other half a night they won’t forget. I’m here to do my part, and for that, I give you my perfect Valentines Day dinner. Simple, elegant, and guaranteed to wow.

To start, an Heirloom & Burrata Caprese Salad. Combining two of my all-time Italian favorites, this is perfect to set the stage for a night of romance. After that, you’re going to follow up with a bang by making an Herb Seared Ribeye Steak, with asparagus, and garlic smashed potatoes. If you don’t get a standing ovation after this, just wait until dessert: Homemade, no churn, Banana Ice Cream (you'll probably want to get the ice cream done earlier in the day so it's ready to go by the time you are done with dinner). If this doesn’t bring it home, you probably smell or something – but it’s definitely not the food. Without further adieu, your perfect Vday Date menu:

Heirloom Burrata Caprese Salad

Ingredients:
- Burrata - 1 piece
- 1 pint Heirloom cherry tomatoes, sliced in half
- 1/4 cup sugar
- 1/2 cup balsamic vinegar
- 2 tblsp good olive oil
- Fresh ground salt and pepper to taste

Directions:
1. In a small sauce pan, bring balsamic vinegar to a boil
2. Add sugar and let reduce for 8 minutes on medium high or until vinegar is viscous and reduced by half
3. On plate, pile tomatoes in center creating a bed for the cheese to rest on
4. Place burrata piece in center of tomato bed
5. Garnish with streaks of olive oil and the reduced balsamic (note: vinegar can be room temp or even warm, the colder it gets thicker it gets)
6. Season topically with salt and pepper and enjoy


Herb Seared Ribeye, Asparagus, Garlic Smashed Potatoes


Ingredients:
- 2 tblsp pureed garlic
- 1 tblsp of dijon mustard
- 1 cup olive oil
- 1 sprig thyme, minced
- 1 sprig rosemary, minced
- 2 tblsp butter
- 10 stalks of asparagus (basically a bunch)
- 8oz steak per person
- salt and pepper to taste
- 8 fingerling potatoes per person

Directions:
1. In a medium stock pot boil water and add fingerling potatoes once boiled
2. Cook fingerlings for 10 minutes on high or until the potatoes are ALMOST soft enough to crush with a squeeze of your fingers
3. Remove from heat and run potatoes through cold water to stop cooking process
4. With sturdy fist or clean metal container, place each potato on a cutting board and smash so that potato is still intact but severely squished (this is for texture) set aside
5. In a large saute pan or cast iron skillet, heat on medium/high without anything touching the pan, don't worry, nothing will happen
6. While pan heats, mix dijon, oil, thyme, garlic, and rosemary in a small bowl until fully incorporated into each other to make marinade
7. Rub marinade all over steaks coating the entire piece and season heavily with salt and pepper
8. Place steaks into pan and sear both sides for 4 minutes
9. Remove from pan and Let rest for 4 minutes and you'll have medium rare pieces
10. in the USED steak pan still hot, blast heat to high and add asparagus and smashed potatoes
11. Add butter and Cook for 5 minutes or until all sides are crispy and golden brown in color
12. Remove and serve!


Homemade, No Churn Banana Ice Cream

Ingredients:
- 4 Bananas
- 1 Canned condensed milk
- 1 Cup sugar (but add your judgment for taste because you may not need all of it)
- A couple of drips of vanilla extract
- 1 Pint of heavy cream
- 2 Egg whites

Directions:

1. In the blender mix one can of condensed milk, sugar and four bananas until smooth with a little bit of chunks. Remove from blender.
2. Use a hand mixer to mix two egg whites with heavy cream until the mixture forms stiff peaks
3. Combine both mixtures in a large mixing bowl gently fold them together
4. Taste at this point and see if you need anything else to add from the flavor standpoint
5. Place in metal cake pan (like the one you would use for a single pound cake) very very lightly oiled. Freeze for at least 5 hours.

 


 

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