something good to cook for valentines day?

Question

Well i'm cooking for my girlfriend like i do each year =) But i'm out of ideas... I want something special/romantic and i want to use atlantic salmon... But something different instead of the usual..

Any help is appreciated, thank you very much
~Scott

Answer 1

a heart shaped cake!

INGREDIENTS
1 (18.25 ounce) package white cake mix
1 (12 fluid ounce) can white frosting
1 (18 ounce) jar strawberry glaze
1 pint strawberries, hulled
DIRECTIONS
Preheat oven according to package directions.
Prepare cake mix as directed; lightly grease heart-shaped pan.
Pour cake mix into pan and bake in preheated oven; let cool.
Ice cake with white icing and pipe icing around bottom and top edges of cake with cake decorator tips to form a ridge. Spread strawberry icing on top of cake and decorate with strawberries around edges; use your imagination as you go.


for a meal

For each serving:

Rib eye or loin steak 1/2" thick
2-1/2 tablespoons butter
1 tablespoon finely minced chives
1 tablespoon finely minced parsley
salt & pepper to taste
1 tablespoon finely minced shallot (or green onion & garlic)
1 tablespoon cognac
2 tablespoon sherry
1-1/2 teaspoon worcestershire sauce
Note: each steak must be sauteed separately
Remove any membrane or fat surrounding steak and pound as flat as possible. If meat is not tender enough to pound really thin, slice steak horizontally through the middle, leaving it joined along one side, open out (butterfly) and pound to flatten.
Cream 1-1/2 tablespoon butter, chives, parsley, salt and pepper together.

Melt remaining 1 tablespoon butter over medium heat with shallot, which should soften but not brown.

Increase heat and sauté steak quickly, about 1/2 minute per side or until just seared. Remove and keep warm.

Flame pan with cognac, reduce heat, add seasoned butter, sherry, and if desired, worcestershire sauce. Cognac will flame easier if heated first.

When blended, replace steak for an instant, turn once, serve.

Answer 2

This is the best salmon I've ever tasted! Everyone who eats it absolutely loves it. Also, you can use just two fillets if you want, you don't need a whole fish.
1 Whole salmon
6 Tbsp. butter, softened
* Juice of 1 lemon
3 Tsp. dry mustard
3/4 Cup brown sugar
* Heavy-duty foil

Butterfy salmon with Ulu knife; remove head, tail and fins, run knife down backbone of fish until it opens flat, careful not to cut through. Tear off a sheet of heavy-duty foil large enough to handle salmon, coat lightly with cooking spray. Place salmon skin down on foil. Spread softened butter over flesh of salmon, drizzle with lemon juice and dry mustard. Cover with brown sugar, using more sugar if needed. Place foil with fish on barbecue grill over low heat, cover. Bake for 20 to 30 minutes. Salmon is cooked when fish flakes easily. (Be careful not to overcook!)

Answer 3

How are we supposed to know if what we're recommending is different or the usual if you dont' tell us?!??!?!


Marinate in Teriyaki and grill on the pit outside. Serve w/ grilled Pineapple rings (fresh or canned), a Coconut or Ginger basmati rice, and steamed or roasted asparagus. Chocoalte lava cakes for dessert is always nice.

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Coconut Rice
Serves 6

1 slice bacon, finely chopped
2 garlic cloves, minced
1 jalapeno chile, minced (ribs and seeds removed for less heat), optional
¼ tsp. dry thyme
Coarse salt
¾ cup canned coconut milk
1 can red kidney beans, drained and rinsed
1 cup long-grain white rice
2 scalions, minced

In a mdium saucepan, brown bacon over med-low heat, stirring often, about 8 minutes. Pour off rendered fat. Add garlic, jalalapeno, thyme, and 1 tsp. salt. Cook until fragrant, about 30 seconds.

Add coconut milk and 1½ cups water. Bring to boil; stir in beans and rice. Cover, reduce heat, and simmer on low until rice is tender, about 30 minutes.

Remove from heat. Stir in scallions. Let stand covered until water is absorbed, 10 minutes.

--Everyday FOOD
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MOLTEN CHOCOLATE LAVA CAKES

1/2 C. butter, unsalted
4 oz. bittersweet chocolate
2 eggs
2 egg yolks
1/4 C. sugar
2 T. all-purpose flour

Butter and flour custard cups or specialty molds. Preheat oven to 450ºF. Melt the butter and chocolate, but do not let it boil. Remove from heat and set aside. Beat together the 2 eggs plus 2 yolks and the sugar, until it's light and thick... about 5 minutes. Pour the now tepid chocolate mixture into the egg mixture, and beat to mix. Quickly beat in the flour until just mixed in. Pour into the custard cups. (At this point you can refrigerate for up to 24 hours. If you refrigerate, let return to room temp before you bake.) Put custard cups on a baking sheet and bake at 450ºF for 6-7 minutes. The outside will be set up, but the top may still be slightly wiggly. Invert on plate, let sit for 10 seconds or so, remove custard cup. Sprinkle with powdered sugar, and surround with a raspberry sauce or sauce of your choice.

Answer 4

barbecue it, prepare a basil + butter + fresh lemon juice mixture and baste with it while cooking; also bring it to the table to put on more. Accompany it with a wild rice casserole and baby spinach salad. Don't take your eyes off hers ♥ By all means, clean up!~

Answer 5

Maple Salmon

INGREDIENTS
2 tablespoons maple syrup
1 tablespoon soy sauce
1/2 clove garlic, minced
1/8 teaspoon garlic salt
1/8 teaspoon ground black pepper
1/2 pound salmon
DIRECTIONS
In a small bowl, mix the maple syrup, soy sauce, garlic, garlic salt, and pepper.
Place salmon in a shallow baking dish, and coat with the maple syrup mixture. Cover the dish, and marinate salmon in the refrigerator 30 minutes, turning once.
Preheat oven to 400 degrees F (200 degrees C).
Place the baking dish in the preheated oven, and bake salmon 20 minutes, or until easily flaked with a fork.

Margarita Salmon

INGREDIENTS
2 (5 ounce) salmon fillets
1 tablespoon fresh lime juice
1 tablespoon orange blossom honey
1/3 pinch brown sugar
2 teaspoons extra virgin olive oil
salt and pepper to taste
lime slices for garnish
DIRECTIONS
Place salmon fillets in a 9x13 inch baking dish. In a small bowl, stir together the lime juice, honey, brown sugar, and olive oil. Pour over the salmon. Cover and refrigerate for 30 minutes to marinate.
Preheat the oven to 450 degrees F (220 degrees C). Season the salmon with salt and pepper.
Bake for 15 minutes in the center of the preheated oven, or until fish flakes easily with a fork. Garnish with lime slices, and serve immediately.

Vinaigrette Veggie Salad

INGREDIENTS
1/3 medium cucumber, sliced
1/3 medium green pepper, cut into 1-inch strips
1/3 cup halved cherry tomatoes
1/8 teaspoon salt
1/8 teaspoon celery seed
2 teaspoons canola oil
1 teaspoon white vinegar
DIRECTIONS
In a serving bowl, combine the cucumber, green pepper and tomatoes. Sprinkle with salt and celery seed. In a small bowl, whisk the oil and vinegar; drizzle over salad and toss to coat.

Cherry Salad

INGREDIENTS
1/4 (8 ounce) container frozen whipped topping, thawed
1/4 (14 ounce) can sweetened condensed milk
1/4 (21 ounce) can cherry pie filling
DIRECTIONS
Mix whipped topping, sweetened condensed milk, and cherries in a large mixing bowl. Transfer to a serving bowl, and chill.

Strawberry Delight Dessert Pie

INGREDIENTS
3/4 cup graham cracker crumbs
2 tablespoons white sugar
2 tablespoons and 2 teaspoons butter, melted
1/2 (8 ounce) package cream cheese
2 tablespoons white sugar
1 tablespoon milk
1-3/4 cups frozen whipped topping, thawed
2 cups fresh strawberries, sliced
1 (3.4 ounce) package instant vanilla pudding mix
1-3/4 cups milk
DIRECTIONS
In a medium bowl, mix graham cracker crumbs, 1/4 cup sugar and melted butter until well blended . Press mixture into the bottom of a 9x13 inch pan. Chill in freezer while you make the filling.
In a large bowl, beat the cream cheese with 1/4 cup sugar and 2 tablespoons milk until smooth. Fold in 1/2 of the whipped topping.. Spread filling over crust. Place the strawberries in an even layer over filling. Prepare instant pudding as directed on package, but using only 3 1/2 cups milk. Spread prepared pudding over strawberries. Chill 4 hours or overnight.
Before serving, spread remaining whipped topping over pudding

Answer 6

You should make salmon like you said, and for dessert make heart cookies or a cake.

Answer 7

Here is a site with some great suggestions from some well-known chefs....no matter what you make though just know that she will appreciate the thought you put into it :)

http://www.foodnetwork.com/food/et_hd_valentines_day/article/0,1972,FOOD_9846_1743341,00.html

Answer 8

well do something that italian-old fashion......SPEGHETTI DINNER!!!well u know how the disney movie the lady and the tramp goes...act like the tramp and then share a meatball on the side....for desert..give her what u think is a good desert..also add some roses and wine/shampaigne

Answer 9

Fix this and she will love you to death! LOL This is a really good recipe.


Wine Poached North Atlantic Salmon with Pineapple Mango Relish

For Salmon

1lb. Fresh Salmon Filet
3 cups White Wine
3 Tbls. Extra Virgin Olive Oil
1 Tbls. Minced Fresh Garlic
1/2 Tbls. "Old Bay" spice
Pre-heat oven to 350 degrees. Slice filet in to 2- 8 oz pieces.
Lightly oil or spray a small glasspan. (can use a cake pan) Mix together garlic, olive oil and Old Bay spice.

Place salmon filets in pan.

Brush the top of salmon filets with spice mixture.

Pour white wine in to pan (not directly over the salmon. Add water to pan to make liquid rise to approx. ¾ of the way up the salmon. Place in oven and cook approx 15 minutes.

Pineapple Mango Relish

1 1/2 cups diced fresh pineapple
1/2 cup diced Mango
3 Tbls. smal diced Red Onion
3 Tbls. small diced Red Pepper
2 Tbls. Fresh Herbs ( Dill, Basil or Arugula)
3/4 cup Tarragon or White Vinegar
1/2 cup Brown Sugar
Pinch of Kosher Salt and Black Pepper
Toss all ingredients together.
Place in shallow pan and let set at room temperature for 30 minutes




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Heres one with sweet corn sauce and sautéed spinach.

Seared Atlantic Salmon Fillets

4 (6-ounce) salmon fillets
1/4 teaspoon ground white pepper
1/2 teaspoon kosher salt
2 teaspoons vegetable oil
Sautéed Spinach with Shiitakes and Shallots, recipe follows
Sweet Corn Coconut Sauce with Asian Aromatics, recipe follows
2 lemongrass stalks, white parts only, minced
2 kaffir lime leaves, veins removed and minced

Preheat the oven to 350 degrees F.
Heat a large non-stick saute pan until hot. While the pan is heating, season the salmon fillets with the salt and white pepper. Pour the oil into the pan and warm oil for 15 seconds. Place the salmon fillets, flesh side down, into the saute pan. Using a low flame, saute the fish for about 2 1/2 minutes. Place the pan in the oven and roast for 6 to 7 minutes. The salmon should be medium rare. When serving, turn the salmon fillets over to expose the nicely browned side.
Place spinach mixture in a mold on a plate. Place salmon on the top. Pour the sauce around the fish. Garnish with minced lemongrass and lime leaves.

Sweet Corn Coconut Sauce with Asian Aromatics:
1 ounce vegetable oil
3 tablespoons minced shallots
2 cups fresh white corn kernels, cobs reserved, plus 1 cup fresh corn kernels
3 cups unsweetened coconut milk
2 lemongrass stalks, white parts reserved for presentation, stalks bruised with back of a knife
1 inch fresh galangal, peeled and sliced into coins
2 kaffir lime leaves, bruised
1/4 teaspoon ground white pepper
2 tablespoons nam pla (fish sauce)

Using a low flame, heat a stainless steel saucepan. Warm the oil in the pan for 15 seconds. Add the minced shallots and sweat for 30 seconds. Next, add 2 cups of the white corn kernels. Add the coconut milk, reserved corn cobs, bruised lemon grass stalks, galangal, and 2 bruised or crinkled kaffir lime leaves, and white pepper. Simmer the mixture for about 7 to 10 minutes, not letting it reduce very much.
Remove from the heat and add the nam pla. Let the mixture rest to absorb all the aromatic flavors for 30 minutes. Take the corncobs, lemongrass, galangal, and kaffir lime leaves out of the saucepan and throw them away. Puree the mixture until smooth.
Heat sauce in a stainless pan. Add the remaining corn to the pan.
Yield: 4 servings Active preparation time: 25 minutes Non-active preparation time: Cooking time: 40 minutes

Sauteed Spinach with Shiitakes and Shallots:
1 gallon water
3 tablespoons kosher salt
2 pounds fresh spinach, stems removed
2 tablespoons unsalted butter, melted
4 tablespoons minced shallots
8 ounces shiitakes, stemmed and sliced
Freshly ground black pepper

Bring the water to a boil in a large pot. When the water comes to a boil, add salt. In a large bowl add some ice and water to create a water bath.
Add the spinach to the boiling water and cook for 1 minute. Drain the spinach. Place in the ice bath to cool. Drain spinach and squeeze very dry.
Add butter to a saute pan and heat. Add shallots and cook for 1 minute. Add mushrooms and saute until the release their liquid, about 5 minutes. Add spinach and saute until heated through. Season with salt and pepper.
Yield: 4 servings Active preparation time: 15 minutes Non-active preparation time: 15 minutes Cooking time: 1 minute

Answer 10

reservations