Valentine Dinner for Two

Now that we have a winter thaw going on outside, I can take off my gloves (Molly told me “real men don’t wear mittens”) and start posting on this blog again.

With a chill in the air, I wanted to heat things up and what better day to do so than Valentines Day? In honor of Valentines Day I decided to put together a “dinner for two” using easy-to-follow recipes that are influenced by many of my culinary friends. These are a little spicy, but this is the holiday when things should get spicy.

Though some of these may seem hard to the novice cook, I assure you that they are easy to make and what a better gift to give your Valentine that something you created rather than bought?

If you have any cooking questions or comments and ideas please feel free to drop me a note at rdollarhide@hotmail.com

\m/ Richard


Valentines’ Menu
Spanish Citrus (Frontenac Gris)
Sizzling Shrimp Diablo (Le Crescent White)
Spicy Truffle (for most I would recommend La Crescent Sweet though I have to tell you, I like this with the Frontenac Red it just adds to the power! )


Spanish Citrus Salad
2 cups arugula, torn into pieces
1 cup mandarin orange, sections
8 radishes, thinly sliced
10 black olives, pitted and halved
1/4 cup orange juice
1 tablespoon lemon juice
2 tablespoons olive oil
1 tablespoon honey
1/8 teaspoon cinnamon
1/8 teaspoon cayenne
salt and pepper

In a bowl whisk together orange juice, lemon juice, olive oil, honey, cinnamon and cayenne. Add salt and pepper to taste. Pour in to a shakable container and let dressing sit at least 20minutes before serving.
In large serving bowl, lay out arugula on bottom of plate in single layer. Then layer oranges. Then layer, radishes. Top with the olives, Pour dressing and serve.

Again.. I like to serve most salads at room temperature. It really gives truth to the flavors


Shrimp Diablo
8-10 large shrimp, deveined, tail on
1/2 cup red onion, sliced
1/2 cup yellow onion, sliced
1 garlic clove, chopped
1/4 teaspoon crushed red pepper flakes
1 jalapeno pepper, sliced with seeds
2 large Roma tomatoes, seeded and diced
2 tablespoons lemon juice
1/2 cup white wine (I like La Crescent in this one)
3 tablespoons butter
Salt and pepper
Grated parmesan cheese
1/4 lb linguine, cooked

In a large sauté pan, melt butter over medium heat.
Sauté onion and jalapeno about 3 minutes.
Add garlic, crushed red pepper and shrimp and cook until shrimp is opaque, about 2 minutes.
Add tomatoes, lemon juice and white wine and reduce until sauce thickens, about 2 minutes.


Spicy Truffles
3.5 ounces semisweet chocolate
1/4 cup butter
Small Pinch cayenne pepper
2.5 tablespoons cream
1/2 cup powdered sugar

Truffle Coating
1/4 cup powdered sugar
1 tablespoon cocoa powder
Pinch teaspoon ginger
Pinch teaspoon cinnamon

Melt chocolate, butter and cayenne in a double boiler, or a bowl in the microwave. Stir well.
Remove from heat. Mix in cream and powdered sugar. Stir well. (The sugar will stick together in small lumps if you aren't vigorous about it.) Cover, and chill overnight.

Coating: Scoop out the chocolate, one tablespoon at a time (I like to use a melon baller). Mold it into ball then roll in the powder mixture to coat them.

Keep Cool until ready to serve