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Valentine’s Dinner – with little help from moi

February 14, 2013

healthy valentines heartToday I played pre-Valentine’s Day prep chef for Amanda, a first time client, who now has all the elements to whip up a fabulous meal for her and her boyfriend to enjoy at home. In case you didn’t hit up Open Table exactly 30 days ago for a coveted two-top, rest assure, cooking at home is so much more romantic than sitting next to strangers. For tomorrow night, Amanda and her man will…

Nibble On

  • Marcona Almonds
  • Chorizo
  • Roasted Red Peppers
  • Manchego

All of these items were purchased at Eli’s (any specialty food store will have them). Tomorrow, she’ll arrange on her favorite serving platter and serve at room temperature. Perhaps with a tequila cocktail to start?


  • Hanger Steak (marinated overnight in tequila, olive oil, cumin, coriander, pimenton, Mexican oregano, salt and pepper). Seared and served over a bed of Southwestern Black Bean and Veggie Confetti Salad.
  • Mache and Watercress Salad, tossed with avocado, radish, toasted pepitas and citrus vinaigrette.

This meal will pair beautifully with a red Tempranillo or Rioja

And for Dessert

Sounds like a pleasant evening, huh? Made with love, shared together, nothing can be better.

What am I whipping up for my Valentine you ask? I thought I’d take Bon Appetite’s lead and prepare: Red Wine-Braised Short Ribs with Potato and Celery Root Mash. That, with a big, fabulous bottle of red and Evelyn Sharpe’s French Chocolate Cake for dessert. Happy Valentine’s Day.

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