VALENTINE’S DAY MENU #2
1 cup of dry Riesling
1 tsp. fresh lemon juice
16 ounces shredded Gouda cheese (smoked is also nice)
2 tbsp. cornstarch
1. Just mix your wine and juice over a medium flame. Take the shredded cheese and sprinkle it with cornstarch. When the wine boils, slowly integrate the cheese. You need to whisk constantly so it stays smooth.
2. Season with salt and pepper if you wish, then transfer into the fondue pot.
Salad of Seared Sea Scallops with Oriental Vinaigrette Portions: 5
¼ pound delicate mixed greens (such as Arugula, Endive, Boston, and Baby Spinach)
¼ cup Oriental Vinaigrette (recipe to follow)
½ pound Sea Scallops
Butter; as needed
8 Orange sections (remove membranes)
- Wash and dry salad greens.
- Prepare the vinaigrette.
- Trim the scallops by removing the small, tough side muscle (ask your vendor if this is already done). If any scallops are very large, cut them in half crosswise. Dry them well.
- Heat a little butter in a nonstick sauté pan. Sear a few scallops at a time until they are browned on top and bottom.
- Toss salad greens with half the vinaigrette.
- Mound the greens in the center of the plates.
- Arrange the orange segments so they are leaning against the mounds of salad greens. Use about 3 per portion.
- Arrange the scallops around the salad.
- Drizzle the remaining ¼ cup of vinaigrette around the scallops.
Oriental Vinaigrette Make: 1.5 pints
(Unfortunately, this could not be reduced without harming the flavor and consistency of the vinaigrette.)
¾ cup Rice vinegar or white vinegar
¼ cup Soy sauce
1 TBL Grated fresh ginger root
2 tsp Pepper
¼ tsp Crushed garlic
½ tsp Hot pepper sauce (such as Tabasco)
1-3/4 cups Salad Oil (Vegetable or light Olive oil)
¼ cup Sesame oil
Salt, as needed
- Combine all ingredients except the oil and salt in a bowl and mix well.
- Taste the dressing and add salt if necessary (the soy may contain enough salt)
- Using a wire whisk, food processor, or blender, gradually beat in the salad oil and then the sesame oil.
- Mix or strain again before using.
Asparagus with Lemon Butter
1 bunch of thin asparagus
2 – 3 tablespoons butter, melted
Juice of 1 lemon
Thinly shaved lemon peel
1. Wash and trim asparagus spears by cutting off the tough bottoms (1 to 1-1/2 inches)
2. In a steamer add salt water to the bottom (about 3 inches deep), place asparagus spears in the top strainer and steam until tender but crisp (about 4-5 minutes). Test taste one to be sure. Do not overcook the asparagus otherwise it will be mushy. Individual spears should remain stiff when you hold it
3. Remove spears from the heat and let air dry for a couple of minutes. Next melt the butter on the stove or in the microwave, squeeze in 1/2 of the lemon juice and stir.
Plating the Dish:
Arrange the spears on a serving dish. Pour the lemon / butter mixture over the asparagus. Squeeze the other half of the lemon over the dish just before serving. Add a pinch of sea salt. Garnish with lemon peel. This dish should be served right away.
You can also fill a tall shot glass, with melted lemon-butter sauce to hand dip each asparagus before serving to each other for a more dramatic experience.
Petite Filet (Taken from Ruth’s Chris Steakhouse)
2 (8 ounce) corn-fed filets
3 Tbsp. butter, softened
1 tsp. chopped fresh parsley
1. Preheat oven broiler on high for at least 30 min.
2. Dry filets, rub ½ TBL butter per steak on top and bottom. Salt and pepper filets.
3. Put two oven safe ceramic plates on bottom rack during preheating and cooking time.
Move another rack up to the top so meat will be 5-6 inches from heat.
Check to make sure they don’t flame up during cooking.
Cook in broiler pan, turn halfway through cooking time.
Minutes per side:
5-7 med. rare
7-9 medium well
Any more than that = ruined
When done, remove hot plates, place 1 Tbsp. butter on each, let melt, place steak in center of plate.
Sprinkle with parsley.
**Ruth’s Chris is a top-notch restaurant here in Indianapolis**
I have to say that I stand behind my Raspberry Mousse dessert for this menu also. It can be found in menu 1.