Valentine�s Day Dinner Recipes

Some say that great food is often prepared with a lot of love. And love, as we know, is the key ingredient for any Valentine�s Day dish. The theme here is red, so every recipe will feature the holiday�s main color.

Click on the links below to go directly to the recipe:

Appetizers:

• RED PEPPER DIP WITH WALNUTS
• PROSCIUTTO-WRAPPED SCAMPI
• TOMATOES VINAIGRETTE
• ARTICHOKE HEART AND RADICCHIO SALAD

• FETTUCCINE WITH RED CLAM SAUCE
• SPAGHETTI WITH FRESH TOMATO-BASIL SAUCE
• BAKED WHOLE RED SNAPPER WITH GARLIC
• SHRIMP WITH ROMESCO SAUCE
• SAUTEED CHICKEN WITH TOMATOES AND CILANTRO
• CHICKEN WITH MILD RED CHILI SAUCE
• BEEF MEDALLIONS IN RED WINE SAUCE
• SPICY BEEF CHILI WITH BEANS
• CRANBERRY RAISIN TART
• RASPBERRY JAM TART

Appetizers:

1. RED PEPPER DIP WITH WALNUTS
Can be prepared in 45 minutes or less.

• 1 small onion, chopped
• 2 large garlic cloves, sliced
• 1/4 cup olive oil
• a 12-ounce jar roasted red peppers, rinsed and drained (about 1 3/4 cups)
• 1/2 cup walnuts, toasted and cooled
• 1/3 cup packed fresh basil leaves, washed well and spun dry
• 1 slice homemade-type sandwich bread, chopped
• 2 tablespoons fresh lemon juice
• Accompaniment: toasted pita wedges

2. PROSCIUTTO-WRAPPED SCAMPI
Here's a great prelude to a main-course pasta.

• 12 uncooked jumbo shrimp, peeled deveined
• 1/2 cup dry white wine
• 1/3 cup olive oil
• 2 garlic cloves, minced
• 1/4 teaspoon dried crushed red pepper
• 3 thin prosciutto slices, each slice cut lengthwise in half, then crosswise in
• half
• 2 tablespoons minced Italian parsley
• Lemon wedges

3. TOMATOES VINAIGRETTE
A side dish for grilled chicken, steak or fish.

• 3 large tomatoes, chopped
• 1/4 cup red wine vinegar
• 1 garlic clove, finely chopped
• 1/2 teaspoon salt
• 1/2 teaspoon dried oregano, crumbled
• Pinch of sugar
• Pepper
• 2 tablespoons olive oil (optional)
• 2 tablespoons chopped fresh Italian parsley

Combine first 7 ingredients in medium bowl. Mix in oil if using. Sprinkle with chopped parsley and serve.

4. ARTICHOKE HEART AND RADICCHIO SALAD

• 1 9-ounce package frozen artichoke hearts
• 2 1/2 tablespoons olive oil
• 2 teaspoons fresh lemon juice
• 1 small radicchio head, separated into leaves (large leaves torn in half)
• 14 fresh basil leaves, chopped
• Parmesan cheese

Cook artichoke hearts according to package directions. Drain. Rinse with cold water and drain. Transfer to bowl. Add 1 tablespoon olive oil and 1 teaspoon lemon juice and let stand 15 minutes. Add radicchio, basil and remaining 1 1/2 tablespoons oil to artichokes and toss to coat. Season with salt and pepper. Add remaining 1 teaspoon lemon juice and toss to coat. Divide salad between 2 plates. Using cheese plane or vegetable peeler, shave Parmesan atop salad. Serves 2

Main Courses:

1. FETTUCCINE WITH RED CLAM SAUCE

• 3 tablespoons olive oil
• 5 garlic cloves, minced
• 1 1/2 tablespoons tomato paste
• 1 8-ounce bottle clam juice
• 2 6 1/2-ounce cans chopped clams, drained, 1/2 cup juice reserved
• 2 tablespoons chopped fresh parsley
• Pinch of dried red pepper flakes
• Salt and pepper
• 8 ounces fettuccine, freshly cooked

Heat oil in heavy medium skillet over medium heat. Add garlic and sauté until golden brown, about 1 minute. Add tomato paste and stir 1 minute. Add clam juice, reserved 1/2 cup juice from clams and parsley and simmer until slightly thickened, about 15 minutes. Add clams and red pepper flakes and heat through. Season with salt and pepper. Pour sauce over fettuccine. Toss thoroughly and serve.

2. SPAGHETTI WITH FRESH TOMATO-BASIL SAUCE

• 1/2 cup olive oil
• 1 small red serrano chili, sliced
• 3 garlic cloves, minced
• 3 pounds plum tomatoes, seeded and chopped
• 1/2 cup chopped fresh basil
• Salt and pepper
• 16 ounces spaghetti, cooked
• Grated Parmesan

Heat oil in heavy large skillet over medium heat. Add chili and garlic and sauté until tender, about 2 minutes. Stir in tomatoes and simmer until soft, stirring occasionally, about 20 minutes. Add basil. Season with salt and pepper. Cook until thick, about 10 minutes. Pour over spaghetti. Sprinkle with Parmesan. Serves 4.

3. BAKED WHOLE RED SNAPPER WITH GARLIC

When ordering the whole snapper from the fish market, have them clean and scale it. If you cannot find whole red snapper, use fillets and bake them about 25 minutes.

• 1 2-to 2 1/4-pound whole red snapper, cleaned
• 1 tablespoon minced garlic
• 1 tablespoon fresh lemon juice
• 3/4 teaspoon seafood seasoning
• 2 tablespoons (1/4 stick) chilled butter, cut into pieces
• 6 fresh thyme sprigs
• 6 thin lemon slices

Place 24x18-inch piece of foil on heavy large baking sheet. Butter foil. Place fish in center of foil. Season cavity of fish with garlic, lemon juice and seafood seasoning. Dot cavity with butter. Arrange thyme sprigs inside cavity. Sprinkle outside of fish with salt and pepper. Top with lemon slices. Fold edges of foil over fish; seal. (Can be made 1 day ahead. Refrigerate.) Preheat oven to 350�F. Bake fish until cooked through, about 45 minutes. Transfer fish to platter. Open foil. Serves 4.

4. SHRIMP WITH ROMESCO SAUCE

You can steam, grill, boil or broil the shrimp or, even easier, buy them already cooked.

• 2 tablespoons slivered almonds
• 1 thin slice French bread (about 4x3x1/4 inches)
• 1 large garlic clove
• 1 7-ounce jar roasted red peppers, drained
• 2 tablespoons olive oil
• 1 tablespoon Sherry wine vinegar or red wine vinegar
• 1/4 teaspoon cayenne pepper
• 16 cooked shrimp, peeled, deveined

Stir almonds in heavy small skillet over medium heat until golden, about 3 minutes. Transfer almonds to processor. Place bread in same skillet and cook until lightly toasted, about 1 minute per side. Tear bread into pieces and add to processor. With machine running, drop garlic through feed tube and process until almonds and garlic are finely chopped. Add red peppers, oil, vinegar and cayenne pepper and process until mixture is consistency of thick mayonnaise, scraping down sides of bowl occasionally. (Can be prepared 1 day ahead. Cover and refrigerate.) Arrange cooked shrimp on plates. Spoon romesco sauce over and serve. 2 Servings

5. SAUTEED CHICKEN WITH TOMATOES AND CILANTRO

• 2 tablespoons olive oil
• 6 large chicken thighs, skin removed
• 1 large yellow onion, chopped
• 4 large garlic cloves, minced
• 1 28-ounce can crushed tomatoes with added puree
• 2 tablespoons red wine vinegar
• 1 teaspoon ground cumin
• 4 dashes hot pepper sauce (such as Tabasco)
• 1/4 cup chopped fresh parsley
• 3 tablespoons chopped fresh cilantro

Heat olive oil in heavy large skillet over high heat. Add chicken and sauté until brown, about 4 minutes per side. Transfer chicken to platter. Reduce heat to medium. Add onion and garlic to skillet and sauté until onion is translucent, about 6 minutes. Add tomatoes, vinegar, cumin and hot pepper sauce. Bring mixture to boil. Return chicken to skillet. Cover and simmer until chicken is cooked through, about 30 minutes. Mix in parsley and cilantro. Season with salt and pepper. Serves 4 to 6.

6. CHICKEN WITH MILD RED CHILI SAUCE

• 3/4 cup fresh lemon juice
• 3/4 cup dry white wine
• 6 tablespoons olive oil
• 4 1/2 tablespoons California chili powder
• 9 garlic cloves, chopped
• 3 shallots, chopped
• 2 tablespoons soy sauce
• 2 tablespoons honey
• 1 1/2 tablespoons fresh oregano leaves or 1 1/2 teaspoons dried
• 8 large boneless chicken breast halves with skin
• Oregano sprigs (optional)

Puree first 9 ingredients in blender until smooth. Using meat mallet, pound chicken breasts between sheets of plastic wrap to 1/2-inch thickness. Place chicken in 13x9x2-inch glass baking dish. Pour marinade over and turn to coat. Cover and refrigerate overnight. Prepare barbecue (medium-high heat) or preheat broiler. Drain marinade into small saucepan. Boil 5 minutes. Season chicken with salt and pepper. Grill or broil chicken until cooked through, about 5 minutes per side. Brush some marinade over chicken. Transfer to platter. Garnish with oregano sprigs, if desired. Serve with remaining marinade. Serves 8.

7. BEEF MEDALLIONS IN RED WINE SAUCE

This quick, rich entrée is terrific served over buttered noodles.

• 1 1 1/2-pound beef tenderloin
• 4 tablespoons (1/2 stick) butter
• 4 large garlic cloves, chopped
• 3 large shallots, chopped (about 2/3 cup)
• 1 teaspoon dried thyme
• 1 tablespoon all purpose flour
• 2 cups canned beef broth
• 2 cups dry red wine

Cut tenderloin crosswise into 12 equal rounds. Pound beef rounds to flatten to generous 1/4-inch-thick medallions. Season lightly with salt and pepper. Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Working in batches, sauté beef in skillet until brown on outside but still pink in center, about 2 minutes per side. Transfer beef to plate. Add remaining butter to same skillet. Add garlic, shallots and thyme; sauté until tender, about 3 minutes. Add flour; stir 1 minute. Add broth and wine. Boil until sauce thickens and is reduced to 1 1/4 cups, stirring occasionally, about 12 minutes. Return beef and any collected juices to sauce in skillet; heat through, about 1 minute. Transfer beef to plates, spoon sauce over. Serves 4.

8. SPICY BEEF CHILI WITH BEANS

• 1/4 pound bacon, coarsely chopped
• 2 pounds lean ground beef
• 1 28-ounce can Italian-style tomatoes, tomatoes chopped, juices reserved
• 2 15 1/2-ounce cans hot chili beans (with chipotle peppers) or other canned chili beans
• 1 1.48-ounce package chili seasoning mix
• Grated cheddar cheese
• Chopped onions
• Sour cream

Sauté bacon in heavy large pot or Dutch oven over medium-high heat until brown, about 4 minutes. Drain off fat and discard. Add beef to pot and sauté until brown, breaking up clumps with back of spoon, about 7 minutes. Add tomatoes with juices, beans and chili seasoning mix. Bring chili to boil. Reduce heat to medium-low and cook until thickened to desired consistency, stirring occasionally, about 40 minutes. Season to taste with salt and pepper. Ladle chili into bowls. Serve, passing cheese, onions and sour cream separately. Serves 8.

9. CRANBERRY RAISIN TART

• For the filling:
• 3/4 cup firmly packed light brown sugar
• 1 tablespoon corn starch
• 1 teaspoon freshly grated orange zest
• 1/4 cup fresh orange juice
• 2 cups cranberries, picked over
• 1 cup golden raisins, soaked in hot water for five minutes and drained
• 1/4 teaspoon salt

For the dough:

• 1 1/4 cups all-purpose flour
• 3 tablespoons sugar
• 1/4 teaspoon double-acting baking powder
• 1/8 teaspoon salt
• 3/4 stick (6 tablespoons) cold, unsalted butter, cut into bits
• 1 large egg
• 1 tablespoon water
• an egg wash made by beating 1 egg with 1 tablespoon water

Make the filling:

In a saucepan stir together the brown sugar, the cornstarch, the zest, and the juice and add the cranberries, the raisins and the salt. Bring the mixture to a boil, and simmer it, stirring for 5 minutes, or until the berries have just burst. Transfer the filling to a bowl and chill it covered, for 2 hours, or until it is cold. The filling may be made 2 days in advance and kept covered and chilled.

Make the dough:

In a bowl stir together the flour, the sugar, the baking powder, and the salt, add the butter, and blend the mixture until it resembles meal. In a small bowl whisk together the egg and the water and add the mixture to the flour mixture, stirring with a fork until the mixture forms a dough. Dust the dough with flour and chill it, wrapped in wax paper, for 1 hour.

Preheat the oven to 425�F. Roll out the dough into a 12-inch round on a lightly floured surface and transfer it to a baking sheet. Spoon the filling onto the center of the dough, spreading it into an 8-inch circle, and fold the edges of the dough over it, leaving the center of the filling uncovered. Brush the dough with the egg wash and bake the tart in the middle of the oven, covering the exposed filling loosely with foil after 10 minutes, for 15 to 20 minutes, or until the pastry is golden. Let the tart cool completely on the baking sheet on a rack.

10. RASPBERRY JAM TART

Use store-bought puff pastry and raspberry jam for this speedy version of the classic French jalousie tart.

• 1 sheet frozen puff pastry (half of 17 1/4-ounce package), thawed
• 1/4 cup seedless raspberry jam
• 1 large egg
• 1 tablespoon whipping cream

Preheat oven to 375�F. Roll out pastry on floured surface to 12x9-inch rectangle. Cut pastry in half lengthwise, creating two 12x4 1/2-inch strips. Place 1 pastry strip on large baking sheet. Spread jam evenly over pastry, leaving 1/2-inch border on all sides. Fold remaining pastry strip in half lengthwise. Using small knife and beginning 1/2 inch from 1 end of pastry, cut slit through fold to within 1/2 inch of unfolded side of pastry. Repeat cutting slits at 1/2-inch intervals. Unfold dough and open flat on work surface. Whisk egg and cream in small bowl to blend. Brush cut pastry with some of egg mixture. Brush edges of jam-covered pastry strip with some of egg mixture. Place cut pastry strip over strip with jam, egg-glazed side up. Press edges firmly to seal. Bake tart until pastry is golden, about 25 minutes. Transfer sheet to rack and cool 5 minutes. Using large metal spatula, loosen tart from sheet. Slide tart onto rack and cool completely. (Can be prepared 6 hours ahead. Cover and let stand at room temperature.) Serves 6.

Source: Epicurious.com

More Features:

• History of Valentine's Day
• Valentine�s Day Celebrations on a Student Budget

History of Valentine's Day

Celebrations on a Student Budget