![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
Valentine Menu
Here is what I made for supper last night:
Strawberry Salad With Chocolate Balsamic Dressing
Ingredients
Salad
100 g rocket ( or any salad leaves)
1/2 cucumbers
2 cups strawberries, halved
1/4 cup Stilton cheese, with black pepper, crumbled
Dressing
100 ml balsamic vinegar
100 g caster sugar
25 g dark chocolate, 2 squares, 75% pure
Directions
Divide the rocket between the plates. Slice the cucumber lengthways, seed and slice into halfmoons. Arrange the Stilton, cucumber and strawberries on the rocket. Drizzle dressing on top.
To make the dressing: Place balsamic vinegar in a saucepan, add caster sugar and dissolve over a gentle heat. Remove from heat and stir in 2 squares of chocolate. Leave to cool at room temperature. Do not refrigerate or dressing will solidify.
Lover's Beef Burgundy Filet
Ingredients:
1 cup Burgundy wine
1/3 cups canola oil
1/3 cups soy sauce
.5 cup oyster sauce
1/4 tablespoon garlic, minced
1 teaspoon dried oregano
2 (6 ounce) fillets filet mignon
1/2 cup butter, softened
1 teaspoon Burgundy wine
1 tablespoon minced shallots
1 tablespoon minced green onions
1 teaspoon ground white pepper
Directions:
1. In a medium saucepan, mix together Burgundy wine, canola oil, soy sauce, oyster sauce, garlic and oregano. Bring to a boil, and then remove from heat. Place in the refrigerator 1 hour, or until chilled.
2. Place filet mignon filets in a 9x13 inch baking dish, and pour the chilled marinade over them. Cover tightly with foil, and refrigerate for a minimum of 5 hours.
3. In a medium bowl, cream butter and 1 teaspoon of Burgundy wine with a hand mixer. Mix in shallots, green onions and white pepper by hand; cover tightly, and refrigerate.
4. Preheat an outdoor grill for high heat, and lightly oil grate. Preheat oven to 200 degrees F (95 degrees C).
5. Grill marinated filets to desired doneness, turning once. Place filets in a clean 9x13 inch baking dish. Dollop with the Burgundy butter mixture, and place in the preheated oven for a minute, or until butter is melted.
We also had scalloped potatoes au gratin with the steaks and chocolate covered strawberries for dessert.
for wine, we drank Inkberry Shiraz Cabernet with the meal, along with leftover Pepperwood Grove Pinot Noir, which I used for the beef marinade, and with dessert, we had Sweet Bliss. All good. Thax even enjoyed the Sweet Bliss, and he doesn't usually like sweet dessert-type reds.
Strawberry Salad With Chocolate Balsamic Dressing
Ingredients
Salad
100 g rocket ( or any salad leaves)
1/2 cucumbers
2 cups strawberries, halved
1/4 cup Stilton cheese, with black pepper, crumbled
Dressing
100 ml balsamic vinegar
100 g caster sugar
25 g dark chocolate, 2 squares, 75% pure
Directions
Divide the rocket between the plates. Slice the cucumber lengthways, seed and slice into halfmoons. Arrange the Stilton, cucumber and strawberries on the rocket. Drizzle dressing on top.
To make the dressing: Place balsamic vinegar in a saucepan, add caster sugar and dissolve over a gentle heat. Remove from heat and stir in 2 squares of chocolate. Leave to cool at room temperature. Do not refrigerate or dressing will solidify.
Lover's Beef Burgundy Filet
Ingredients:
1 cup Burgundy wine
1/3 cups canola oil
1/3 cups soy sauce
.5 cup oyster sauce
1/4 tablespoon garlic, minced
1 teaspoon dried oregano
2 (6 ounce) fillets filet mignon
1/2 cup butter, softened
1 teaspoon Burgundy wine
1 tablespoon minced shallots
1 tablespoon minced green onions
1 teaspoon ground white pepper
Directions:
1. In a medium saucepan, mix together Burgundy wine, canola oil, soy sauce, oyster sauce, garlic and oregano. Bring to a boil, and then remove from heat. Place in the refrigerator 1 hour, or until chilled.
2. Place filet mignon filets in a 9x13 inch baking dish, and pour the chilled marinade over them. Cover tightly with foil, and refrigerate for a minimum of 5 hours.
3. In a medium bowl, cream butter and 1 teaspoon of Burgundy wine with a hand mixer. Mix in shallots, green onions and white pepper by hand; cover tightly, and refrigerate.
4. Preheat an outdoor grill for high heat, and lightly oil grate. Preheat oven to 200 degrees F (95 degrees C).
5. Grill marinated filets to desired doneness, turning once. Place filets in a clean 9x13 inch baking dish. Dollop with the Burgundy butter mixture, and place in the preheated oven for a minute, or until butter is melted.
We also had scalloped potatoes au gratin with the steaks and chocolate covered strawberries for dessert.
for wine, we drank Inkberry Shiraz Cabernet with the meal, along with leftover Pepperwood Grove Pinot Noir, which I used for the beef marinade, and with dessert, we had Sweet Bliss. All good. Thax even enjoyed the Sweet Bliss, and he doesn't usually like sweet dessert-type reds.