Romantic Menu for Two
What is it about Valentine’s Day that makes me want to prepare a romantic dinner for two that includes an appetizer, entree, side dishes and dessert that’s washed down with a nice glass of wine or champagne? Maybe it’s the thrill of showing my husband just what he means to me although I cook most nights anyway.
Or maybe it’s that the holiday is meant for lovers and it’s a time to share good food, just the two of you, indulging in “sweet nothing” chat, sensual appetizers that work on your heart, listening to romantic music, and being surrounded by the color of red in roses and colored napkins, feeding each other chocolates or other aphrodisiacs by candlelight, and just enjoying each others company. I’m not sure but I’m getting that itch again. Valentine’s Day is this Sunday and I’m preparing my meal or should I say our “date” ahead of time.
Valentine’s Day doesn’t have to mean making reservations at an expensive restaurant either. And it doesn’t take a gourmet chef to create a tasty, memorable meal. What I like most about Valentine’s Day is putting a lot of thought and small touches into everything because to me, that is what matters most and it’s what makes such a good memory.
The holiday isn’t just for women ladies! So put your thinking caps on and get to work. Your husbands deserve to be pampered too. We all like to know that our significant others are thinking about us and care enough to put some thought into our gifts. You know, the most memorable gift my husband ever gave me besides my children and my wedding rings is a simple yet thoughtful poster board he made one year for, you guessed it, Valentines Day. Poster board, you say? Yes. It was that simple. I even have a picture of it sitting here next to my computer. I will never forget it. What he did was went out to the grocery store, purchased different types of candy and a poster board from a craft store and here’s what it said including different types of candy that was attached to it.
To my “Bit of Honey“, I am not playing “Twix” on you although this may bring “Snickers“. How about a “Symphony” or shopping on “5th Avenue” after “Payday“? I wish you “Mounds” of “Almond Joy” today and hope you have “Good & Plenty” more. I will always be your “Whatchamacallit“. For “Now & Later“, “Hugs” & “Kisses“ Love, your husbandI will never forget that. It was so sweet in more ways than one. And that is what I mean by, “it does not take a lot to make a memory”. Maybe I’m easily amused but that was one of my most favorite gifts I’ve received from him. They always say a way to a mans heart is through his stomach. Well, in a way that is true. Or at least for my hubby it is. He loves my cooking. And I’m not just saying that. HE does not just say that. It’s obvious in the way he eats. lol
I’ll share one of my favorite meals for the holiday with you and you can be the judge for yourself. Or try your hand at putting together a meal of your own. And don’t forget to add a few small touches such as roses — not only in a vase but add a few petals atop your bed as well, wine or champagne, soft music, candles and you just have to have something chocolate. Can’t forget that. Enjoy!
Tips:
Keep it Simple: Remember, the more complex the menu, the more room there is for errors. The center of your menu can be something as simple as a special cut of meat, seasoned well with a generous amount of coarse salt, freshly ground black pepper, and olive oil. Throw in one or two crowd-pleasing flavors, like rosemary, garlic, and thyme, and the dish will be a sure-fire winner. To make your life really easy, you can roast some vegetables in the same pan.
Cook the Meal in Stages: It’s less pressure, and you are less likely to feel bogged down. Dessert is easy to prepare the day before. The knowledge that it’s ready to go and that your tenderloin is marinating in the refrigerator will make you feel calm and confident.
Start Early: Try to have everything prepared or at least in the oven before the “guest” of the hour arrives. This will give you a chance to take a shower and primp. When you open the door, you will be completely composed, and the smell of the tenderloin will be hanging pleasantly in the air―and not on you.
Keep your Portions Small: If you know anything about romance you know that with heavy meals a romantic it does not make. You don’t want to be so stuffed that you’re ready to hit the Maalox or Pepto Bismol instead of sitting by the fire staring into the eyes of your loved one. You’ll thank me later if you follow this one.
Appetizer -
Italian Avocado for chips or Tostadas
- 1 1/2 – 2 firm Avocados, peeled, seeded & diced
- 3/4 – 1 Roma Tomato, diced
- 1/4 (4 ounce) can diced Green Chilis
- 1/4 (12 ounce) can pitted Black Olives
- 1/4 (12 ounce) bottle Zesty Italian Dressing
- 3/4 Green Onion, chopped
- 1/4 Garlic Clove, minced
- Salt, to taste
Add all ingredients to a mixing bowl. Stir gently without mashing avocado. Cover and refrigerate at least 4 hours for flavors to develop.
Serve with large tortilla chips or tostadas.
Entree -
Herb Roasted Pork Tenderloin
- 1/4 cup Soy Sauce
- 1/4 cup Worcestershire Sauce
- 1/4 cup Vegetable Oil
- 1 tsp. Dried Thyme
- 1 tsp. Dried Marjoram
- 1 tsp. Rubbed Sage
- 1 tsp. Garlic Powder
- 1 tsp. Onion Powder
- 1/4 tsp. Ground Ginger
- 1 tsp. Salt
- 1 tsp. Black Pepper
- 2 (1 1/2 lb.) packages Pork Tenderloins
Stir together first 11 ingredients in a shallow dish or heavy duty ziplock plastic bag. I use the bag so I can just toss it later on. Prick pork with a fork and place into marinade, turn to coat.
Cover dish, if using, or seal bag. Chill 2 hours.
Remove from refrigerator and allow to come to room temperature. Remove from marinade, discarding marinade. Preheat oven to 350 degrees.
Place pork on a rack in a roasting pan and bake uncovered at 350 degrees for 40 minutes or until meat thermometer inserted into thickest portion of pork reads 160 degrees.
Remove from oven and allow to sit for 10-15 minutes so juices run through. Slice to portion size and refrigerate remaining for a later use.
Side Dish -
Herb Roasted Red Potatoes
More or less of the seasoning can be added to these. It all depends on your taste. The herbs from the potatoes go so well with the herbs in the pork tenderloin.
- 4 small Red Potatoes, cut into thin wedges or slices
- 1/2 Tbsp. Olive Oil
- 2-4 tsp. Butter
- 1/4 tsp. Dried Dillweed
- 1/4 – 1/2 tsp. chopped Basil, fresh or freeze-dried
- 1 tsp. chopped Parsley, fresh or freeze-dried
- 1/4 tsp. Salt
- 1/8 tsp. coarsely ground Black Pepper
Preheat oven to 400 degrees. Oil a shallow baking pan.
Combine potato wedges/slices, and seasonings in a large bowl; toss to combine and coat potatoes. Transfer potatoes to the prepared pan. Drop small pats of butter over top of potatoes.
Roast for 30 – 40 minutes, turning occasionally, until potatoes are tender and golden brown.
Dessert -
Mini Cheesecakes
This recipe makes a lot but the rest can be eaten later.
- 2 cups Graham Crackers, crushed into crumbs
- 8 Tbsp. melted butter
- 8 Tbsp. Sugar
- 2 (8 ounce) packages cream cheese, room temperature
- 3/4 cup white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 (21 ounce) can cherry pie filling, or filling of your choice (we prefer strawberry)
Preheat oven to 350 degrees. Line miniature muffin tins with miniature paper liners.
Mix graham cracker crumbs, butter and sugar and press about 1 Tbsp. crumb mixture into bottoms of each of the paper liners. Set aside.
In a mixing bowl, add cream cheese, 3/4 cup white sugar, eggs, and vanilla until light and fluffy and all lumps are removed. Fill each paper liner with equal amounts of the cream mixture, almost to the top.
Bake for 15 minutes. Do not over bake until cracked. Cool. Top with a tsp. of fruit pie filling.
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February 10th, 2010 at 4:19 pm
You got a whole meal here, with some delicious recipes. I’m making a note of where to find a great meal….
February 10th, 2010 at 7:48 pm
OMG! This sounds amazing! Dare I trust myself in the kitchen to whip up such a gourmet meal!