Recipes To Get Your Significant Other In The Mood
How about food to get your valentine in the mood?
To offer a few ideas is chef Chris Siropaides of Georges' Restaurant in Wayne, Pa.
RELATED LINK:
http://georgesonthemainline.com/
Pan seared pine nut crusted salmon with asparagus, fingerling potato, and crunchy sweet mustard vinaigrette:
crunchy sweet mustard vinaigrette
6 tbs, white wine vinegar
4 tbs, whole grain mustard
2 each, finely chopped shallots
- combine first 4 ingredients in a bowl
- slowly whisk in oil, set aside
4 tbs honey
2 cups, blended oil
Salmon fillet, 2- 6oz pieces skin off
Pine nuts ½ cup, chopped
Panko bread crumbs ¼ cup
Parsley, finely chopped, 2 tbs
Asparagus, 10 pieces
Fingerling potato, 1cup
Make dressing, reserve for plating.
Trim off bottom ¼ off the asparagus, peel and blanch in boiling salted water till just tender. Shock in ice water to stop the cooking, reserve
Peel fingerling potatoes, cook in boiling salted water till just tender, cool, and cut on a bias if they are larger.
Make pine nut mixture, reserve
Reheat asparagus with some butter, salt and pepper, keep warm
Do the same with the potato, keep warm
Season salmon with salt and pepper, brush with a little egg to make the crust stick. Coat with the pine nut crust.
Cook in a saute pan till crust is golden brown, flip over and finish in a 350 oven.
To plate: put a mound of potato in the center of the plate, lay the asparagus over the potato, and top that with the roasted salmon\
Spoon the sauce over top and around the salmon, enjoy.
CHILLED LOBSTER SALAD WITH AVACADO, GRAPEFRUIT, ENDIVE AND CITRUS-VANILLA DRESSING:
2 EA -4OZ LOBSTER TAILS, COOKED, SHELLED
AVACADO, SLICED 1 EACH
GRAPEFRUIT, SEGMENTED 1 EACH
RED AND WHITE ENDIVE LEAVES, 1 HEAD OF EACH
MACHE GREENS, 1 CUP
CITRUS-VANILLA DRESSING
• ½ CUP ORANGE JUICE
• SQUEEZE OUT LEFTOVER JUICE FROM SEGMENTED GRAPEFRUIT
• SEEDS FROM ½ VANILLA BEAN
• HONEY 1 TBS
• BLENDED OIL, ¾ CUP
• COOK LOBSTER TAIL IN SALTED SIMMERING WATER, SHOCK IN ICE WATER. WHEN COOL, CUT IN HALF AND PULL OUT THE MEAT, CLEAN AND RESERVE
• SEGMENT THE GRAPEFRUIT, SQUEEZE OUT EXTRA JUICE IN A SIDE BOWL FOR THE DRESSING
• MAKE THE DRESSING AND RESERVE
• CLEAN AND SEPARATE ENDIVE LEAVES, WASH THE MACHE GREENS, RESERVE
• SLICE THE AVACADO INTO WEDGES
• TOSS ALL THE INGREDIENTS WITH THE DRESSING, ARRANGE ON A PLATE
