Kahlua Ganache dipped Strawberry, recipe below!
Valentines Day
Today I’m writing to the guys. Valentines Day is, once again, a chance
to tell that special someone how you feel. Love and friendship, or the way I like to think of it,
someone to take this “walk of life” with.
In the case of my girl, I first saw
her in art class when we both were thirteen years old. We liked each other right off. A few weeks later on the corner of
Granite Reef road and Valley Vista Drive in north Scottsdale, at about 8.30 on
a cool October evening, I was walking her home, I kissed her. This was her first kiss and I also took
her on her first date. We soon
broke up, but remained friends. I
always thought about her and talked with her. A few years later I was sitting on the edge of a cement
planter at Saguaro High School, talking with Randy Smith. She was walking across campus and I
said to Randy, “That one right there… Kathy Ross,” pointing at her, “That’s the
girl that I’m going to marry.
After that, I asked her to go to
the prom with me, and she said yes.
For the next few years we spent time together, almost daily, some
romantic, some not, but hours upon hours, walking and talking.
We’ve now been married for 33 years. We have two amazing
children and have built a life together.
We love, laugh, support and help each other in everything, as the vows
we shared, so long ago, said, “in good times and in bad” and I can’t imagine
life without her.
And so guys, today, Valentines Day,
as you take some time to tell that special someone how they make you feel why
not try your hand in the kitchen.
Good food is a wonderful way to say, “I love you.” It’s so much more than a card or a box
of chocolates.
Here are a few easy recipes that
are just right for a romantic evening.
My advice, put on some music that
reminds her of where or when you met, get out the good dishes, buy a nice
bottle of her favorite wine, and if you really want to amaze her… pick up your
dirty socks!
These three dishes are simple,
elegant and the right choice for an evening alone. The idea being eat a little, chat a little but by all means
slow play the food. You’ll be glad
you did!
Caprese Salad
8 OZ Water Buffalo Milk Mozzarella, sliced thin
3 Large Plum, vine ripe or Heirloom Tomatoes, sliced thin
1/2 C Fresh basil, finely chopped, save a few leaves for
garnish
Fruity olive oil
Balsamic vinegar
Kosher salt Fresh ground black pepper
On a serving plate, arrange the mozzarella and tomatoes in
circles, exposing at least half of the slices...a slice of tomato then a slice
of mozzarella then a slice of tomato, and so on. Sprinkle with salt and pepper and drizzle with olive oil and
then balsamic vinegar then add the basil and place a few of the leaves for
effect. Let stand for 10 minutes
before serving. This can be made a
few hours ahead of time.
Piquant Black Pepper and Cognac Shrimp
These delicious shrimp flare up in the pan. It’s just so
“Spago!”
1 ½ TBl. Olive oil
1 white onion, sliced thin
Sea salt to taste
1 Lb. Medium shrimp, in their shells (this adds flavor to
the sauce)
2 tsp. black pepper
1 tsp. Crushed red chile
5 sprigs of fresh thyme
1/3-cup cognac
6 Tbl. Sweet butter, cut into chunks
1 Tbl. fresh parsley, chopped fine
½ fresh lemon
Crusty French bread
Matches or a lighter (Use caution)
Sauté the onion in the oil over medium high heat until
translucent. Season to taste with
salt. Add the shrimp, black
pepper, red chile and thyme. Sauté
until shrimp are just cooked and have turned pink, 2 minutes per side. Add cognac (be careful it will flare
up) and butter. Stir the butter
in, touch a match if it has not ignited, allow to flame for a few seconds,
remove from heat. Add parsley and
toss well, drizzle with lemon.
Serve on a big white plate.
Peel and eat while mopping up the sauce with the bread! Goes great with a good crisp Pinot Grigio
or her favorite dark beer!
Serves 4
Kahlua Ganache
15 minutes
Serve this desert to your sweetie with slices of fresh, ripe
mango, big strawberries, and Angel food cake cut into 2-inch squares. Add a
little champagne and who knows…
1/3 cup heavy cream
1/2 cup semi-sweet chocolate, chopped
1 teaspoon Kahlua, Grand Marnier, Mandarin Napoleon, or your
favorite liqueur
Fresh fruit or Angel Food cake
In a double boiler (if you don’t have a double boiler place
an oven proof mixing bowl over a pot of simmering water), heat the cream just
until it simmers. Add the chocolate. Remove from heat and stir with a rubber
spatula until the chocolate is fully melted. Drizzle in the liqueur and stir
until mixed well. Serve with fresh fruit, cake, or anything that can use a bit
of chocolate!
Makes 3/4 Cup
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