Valentine Dinner Ideas for your Sweetheart

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By KVAL

Story Published: Feb 12, 2010 at 4:21 AM PST

Source:

Borzi

Ingredients

 

Shrimp Cocktail

1 lemon
Kosher salt
1 pound large shrimp, peeled and deveined
¼ c chili sauce
¼ c ketchup
1 T prepared horseradish
1 t fresh lemon juice
¼ t Worcestershire sauce

Lamb Chops

1 rack of lamb, sliced and seasoned with salt and pepper

1 yellow onion, minced Mix well and rub on the lamb. Refrigerate 2-3 hours.
2 cloves garlic, crushed
2 T olive oil
1 T sumac

 

Lentil Rice with Caramelized onions, Dates, & Currants

 

1 c Basmati rice
1 c lentils

Bring salted water to a boil.  Add rice and lentils.  Cook to al dente.  Drain and transfer to a heavy bottomed pot. Melt 4 T butter and add to rice with 4 T of water.  Cook on high for 3-4 minutes, until steaming, then cover and cook on low for 45 minutes.

½ c dates, chopped
¼ c  black currants
1 red onion, sliced
1 T cinnamon
2 T butter

 

Lemon-Butter Green Beans with nuts

 

1/3 pound fresh green beans, ends trimmed, blanched in boiling salted water
1 T unsalted butter
1 T minced shallots
1 T pine nuts or slivered almonds (optional)
1 t fresh lemon juice
zest of 1 lemon
1 pinch each salt and freshly ground pepper

 

Chocolate Crème Brulé with Grand Marnier and Homemade Raspberry Jam

 

1 c semi-sweet chocolate
5 egg yolks
¾ c sugar
2 c heavy cream
1 t cinnamon
2 T orange liqueur

Directions

 Shrimp Cocktail

 

Cut lemon in half and add it to a large pot of boiling salted water.  Add the shrimp and cook for only three minutes until the shrimp are cooked through.  Drain and add to a bowl of cool water. Drain and chill.

For the cocktail sauce, combine the chili sauce, ketchup, horseradish, lemon juice, and Worcestershire sauce.  Serve with the shrimp.


Lamb Chops

 

Grill lamb chops on medium high heat to desired temperature.  Brush with lemon butter or saffron lemon butter.


Lentil Rice with Caramelized onions, Dates, & Currants

 

Cook onions in butter on medium low until caramelized (brown).  Add currants, dates, and cinnamon.  Continue cooking for 5 minutes.  Set aside until rice is ready.  Serve on top rice.

Serve with Cucumber-Yogurt Sauce (recipe previously submitted) 


Lemon-Butter Green Beans with nuts

 

Heat the butter in a medium skillet over medium heat.  Add the shallots and cook for 1 minute, stirring constantly to keep from burning. Add the nuts and cook, stirring, for an additional minute.  Add the green beans until and toss to coat evenly.  Cook just enough to warm through, about 1 minute.  Add the lemon juice, salt, and pepper.  Toss to combine.  Remove from heat and toss with lemon zest.  Serve.


Chocolate Crème Brulé with Grand Marnier and Homemade Raspberry Jam

 

In a medium sized pot heat the cream.  Stir in chocolate until melted.  In a separate bowl cream the eggs with the sugar. Temper the egg mixture with a little of the cream mixture, then gradually stir in the remainder of cream mixture.  Add liqueur.

1 c raspberries
½ c water
3 T sugar
1 T lemon juice
 

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