The Perfect Valentine's Dinner


Tuesday, February 10th 2009, 9:46 am
By: News 9


Champagne Poached Salmon   

Serves: 2

  • 2  4 ounce fresh  salmon steaks or fillets (skin and bones removed)
  • 2 cups champagne
  • ¼ cup fresh lime juice
  • 2 slices red onion
  • 4 sprigs fresh tarragon
  • Salt and pepper to taste

Directions:

  1. Season the salmon lightly with salt and pepper.
  2. Place the salmon in a pan just large enough to hold the salmon all in one layer.
  3. Add the champagne and lime juice (just enough liquid to cover the top of the fish).
  4. Remove the fish and bring the liquid to a boil.
  5. Return the salmon to the pan.
  6. Top each with an onion slice and tarragon sprig.
  7. Reduce heat to a simmer and simmer for 6 to 10 minutes (depending on thickness of the salmon).
  8. Remove the salmon from the liquid and place on two warm plates.
  9. Top each piece of fish with 1 tablespoon strawberry relish and serve.

Strawberry Relish 

Serves: 2

  • 1 cup strawberries, chopped
  • 2 Tablespoons fresh lime juice
  • ¼  small onion, chopped
  • ¼ bunch cilantro, chopped
  • ½ teaspoon chili powder
  • ½ teaspoon cumin
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ poblano pepper, seeded and chopped

Directions:

  1. Place all ingredients into food processor and pulse for 15 seconds
  2. Next using a rubber spatula wipe down the sides and pulse for 15 seconds.
  3. Repeat step 2.
  4. Serve.  It even tastes better the next day!

Chef Dave Notes: Always refrigerate relish once made.

Veggie Basil Stir Fry   

Serves: 2 

  • ¼ pound whole wheat pasta, cooked and drained
  • ¼ cup onion, diced
  • ¼ cloves garlic, chopped
  • ¼ cup asparagus tips
  • ¼ cup cherry tomatoes cut in half
  • ¼ cup yellow squash, chopped
  • ¼ cup mushrooms, sliced
  • ¼ cup pea pods, cut in half
  • ½ bunch basil, do not chop
  • Salt and pepper, to taste
  • 1 teaspoon thyme
  • ¼ cup olive oil

Directions:

  1. Place all vegetables and spices into a large mixing bowl and mix well.
  2. Next over medium high heat, add olive oil into a large sauté pan.
  3. Once olive oil is hot, add veggies and cook for 6 minutes.
  4. Add pasta and sauté for another 2 minutes. Serve.

Spinach Salad   

Serves: 2

  • 2 cups fresh spinach chopped
  • ½ cup cherry tomatoes cut in half
  • ¼ cup Blue cheese
  • 1 hardboiled egg, chopped

Directions:

  1. Place all ingredients into a medium size bowl and toss.
  2. Serve with your favorite salad dressing.

Chef Dave Note:  Fresh squeezed lemon with olive oil, and a touch of sea salt rounds out this spinach salad.

Fresh Berries and Vanilla Cream 

Serves: 2

  • ¼ cup raspberries
  • ¼ cup blackberries
  • ¼ cup blueberries
  • ½ cup heavy cream
  • 2 teaspoons sugar
  • ¼ teaspoon pure vanilla extract
  • 2 mint leaves, whole
  • 2 Wine glasses

Directions:

  • Mix berries and place into two wine glasses.
  • Place heavy cream, sugar, and vanilla into a small bowl and mix well.
  • Drizzle vanilla cream over berries and garnish with mint leaf.