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Hair Health: 5 Valentine’s Day Meal Ideas
It has been said that, “The fastest way to a person’s heart is through their stomach.” Rather than compete with the masses for the best table at this week’s trendiest eatery, save yourself the stress and impress your boo thang with a romantic homemade meal from the heart. You can cook solo, completely surprising your mate with candles, flowers, champagne, and all the works, or cook together and make it a fun date night activity. Either way, trust me when I say everyone appreciates the thought and effort that goes into creating an epic spread from scratch, so check out these recipes, throw on an apron, and get down and dirty in the kitchen.
ENTREES: Your partner will have no choice but to keep recalling your thoughtful romantic gesture, with every bite. Make this part of the meal the gift that keeps on giving, by choosing dishes that will make excellent leftovers the next day.
*source: foodnetwork.com
Ingredients
(Serves 6 to 8)
- 1 (3-pound) boneless beef eye round roast
- Salt and freshly ground black pepper
- 1/2 cup plus 2 tablespoons vegetable oil
- 5 cloves garlic
- 1 bunch parsley, leaves only
- 1/2 bunch fresh thyme, leaves only
- 8 sprigs fresh oregano, leaves only 2 sprigs fresh rosemary, leaves only
- 2 tablespoons mustard powder
For the Horseradish Cream:
- 1/2 cup sour cream
- 2 tablespoons prepared horseradish
- 1 tablespoon lemon juice
- Salt
- Special Equipment: Food processor
Directions
Preheat oven to 350 degrees F.
Season roast well with salt and pepper. In a medium saute pan over medium-high heat, add 2 tablespoons oil. When hot, sear roast on all sides, until nicely caramelized, about 8 to 10 minutes. Remove roast to a sheet tray lined with a wire rack.
Meanwhile, place garlic, parsley, thyme, oregano, rosemary, mustard powder, 1/2 cup oil, salt and pepper, to taste, in a food processor and pulse until mixture forms a paste.
Rub paste all over roast. Bake in the oven until the roast is cooked to medium-rare or registers 125 degrees F on an instant-read thermometer, about 45 minutes.
Let roast rest 10 minutes before slicing and serve with Horseradish Cream.
Horseradish Cream Recipe:
In a small bowl, mix together all ingredients. Cover and refrigerate until ready to serve.
Yields 1/2 cup
For more on this Recipe: Sunny Anderson’s Herb Crusted Roast Beef with Horseradish Cream
Recipe courtesy of Sunny Anderson (2008) and foodnetwork.com
*source: foodnetwork.com
*source: foodnetwork.com
Ingredients
(Serves 6)
- 1 tablespoon salt
- 2 tablespoons lemon-pepper
- 1 tablespoon dried basil
- 1 tablespoon poultry seasoning
- 2 tablespoons olive oil
- 6 Cornish game hens, about 1 1/2 pounds each, rinsed and dried thoroughly
- 1 green bell pepper, large dice
- 2 stalks celery, large dice
- 1 onion, large dice
Directions
Preheat oven to 375 degrees F.
In a small mixing bowl, stir together salt, lemon pepper, dried basil and poultry seasoning. Rub olive oil all over the hens and season each with the salt mixture. Place the hens on a baking sheet pan with plenty of space between them. You may need to use 2 pans. Loosely stuff the cavities of each hen with some green bell pepper, celery and onion. Roast the hens in the preheated oven for about 1 hour or until an instant-read thermometer inserted into the thickest part of the thigh registers 165 degrees F and the juices run clear. Remove the hens from the oven, loosely tent with foil and let rest 10 minutes before carving or serving.
TIPS: Line the baking sheet pan with foil under the wire rack for an easy clean-up. The veggies and herbs stuffed in the cavities of the hens will impart flavor to the meat as it cooks. Be sure not to crowd the hens on the baking sheets or else the skin won’t crisp up properly and they will take much longer to cook.
For more on this Recipe: Pat and Gina Neely’s Roasted Cornish Game Hens
*source: foodnetwork.com
Ingredients
(Serves 4)
For the Tzatziki:
- 1 cup plain 2-percent fat Greek yogurt
- 2 tablespoons mayonnaise
- 1/3 cup chopped fresh basil
- 1/4 cup chopped fresh chives
- 2 tablespoons chopped fresh tarragon
- 1 tablespoon white wine vinegar
- 1/4 teaspoon kosher salt, plus extra for seasoning
- 1/4 teaspoon freshly ground black pepper, plus extra for seasoning
- 1/2 an English hothouse cucumber, seeded (1 pound)
For the Salmon:
- Four 7-ounce salmon fillets, each about 1-inch thick,skinned
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 3 tablespoons extra-virgin olive oil
Directions
For the Tzatziki Sauce:
Combine the yogurt, mayonnaise, basil, chives, tarragon, vinegar, salt and pepper in a food processor. Blend until the herbs are finely chopped and the sauce is pale green. Scrape the sauce into a bowl.
Coarsely grate the cucumber using the large holes of a box grater onto a paper-towel-lined-plate; pat dry. Mix the cucumber into the tzatziki. Add salt and pepper to taste. The tzatziki can be made 4 hours ahead, covered and chilled, and stirred before serving.
For the Salmon:
Sprinkle the salmon with salt and pepper. Heat the oil over medium-high heat in a large skillet. Cook the salmon, skinned-side-up, until golden brown, about 4 minutes. Flip the fish using a fish spatula and cook for 2 minutes for medium doneness.
Serve warm, at room temperature or chilled with the tzatziki. To serve chilled, cool, cover, and chill up to 1 day.
For more on this Recipe: Giada’s Pan Fried Salmon with Green Goddess Tzatziki
Recipe courtesy of Giada De Laurentiis and foodnetwork.com
