Could anything be more romantic than preparing a delicious meal for the person you love? Chef Clary has assembled some wonderful recipes for you to follow, using many of the items we have on sale this week (*). So express it with a specially prepared dinner that’s worthy of the finest restaurant, but without the high price tag. For added elegance, drape the table, add an artfully arranged Valentine’s Day bouquet from Lilly’s Floral and light the candles!
In This Menu:
- Steak and Lobster Tail
- Panera Tomato Soup
- Strawberry Asparagus Salad
- Crispy Skinned Baked Potato
- Ice Cream Crepes with Peaches
Steak and Lobster
BROILED LOBSTER TAIL INGREDIENTS
- 4 lobster tails*
- 2 teaspoons Kosher salt
- 1 teaspoon coarse pepper
- ¼ cup lemon juice
INSTRUCTIONS
Cut shell on back side with sharp scissors down the middle until you get to the tail. Pull meat out of shell being careful not to separate meat from the tail end. Lay meat over shell and make an incision along each side of the tail meat about halfway through to the bottom. This will butterfly the tail and allow the meat to cook evenly. Drizzle melted butter over lobster meat; sprinkle with salt and pepper and lemon juice. Place lobster on rack 4-6 inches from broiler. Broil 12 minutes. Serve on shell with melted butter.
GRILLED PRIME RIB INGREDIENTS
- Four, 12 oz. All Natural Rib Eye Steak*
- Olive oil
- Kosher salt
- Coarse, black pepper
INSTRUCTION
Brush steaks with olive oil and season with salt and pepper. Grill over a hot fire to desired temperature; about 4 minutes per side for medium. Serve with the lobster, steamed broccoli crowns and whipped potatoes.
Panera Tomato Soup
*Available at your Price Cutter Deli.
Strawberry Asparagus Salad
INGREDIENTS
- 2 tablespoons lemon juice
- 2 tablespoons extra-virgin olive oil
- 1½ tablespoons honey
- 3 tablespoons balsamic vinegar
- Salt and freshly ground black pepper
- 2 cups (1-inch pieces) fresh asparagus*
- 8 cups arugula
- 2 cups sliced fresh strawberries*
INSTRUCTIONS
In a small bowl whisk the lemon juice, oil, honey, and balsamic vinegar. Season with salt and pepper, to taste. Set aside. Bring a small pot of water to a boil over medium heat. Add the asparagus and cook for 3 minutes. Remove and drain on a paper towel-lined plate. Put 2 cups of arugula on each serving plate, top with strawberries and asparagus and drizzle with the vinaigrette.
Crispy Skinned Baked Potatoes
INGREDIENTS
INSTRUCTIONS
Preheat oven to 400° F. Clean potatoes with vegetable brush. Rub with olive oil and sprinkle with kosher salt. Place potatoes onto a baking sheet. Pierce with a fork. Place into preheated oven and bake for about 1 hour.
Ice Cream Crepes with Peaches
INGREDIENTS
- ¾ cup flour
- ½ tsp. salt
- 1 Tbs. sugar
- ½ tspn. vanilla extract
- 3 Tbs. butter
- 1 cup milk
- 2 eggs
- 2 Tbs. butter
- 3 cup fresh peaches; peeled and sliced*
- ½ cup sugar
- ½ tspn. ground cloves or cinnamon
- ¼ cup amaretto
INSTRUCTIONS
Mix flour and salt. In a small saucepan, melt butter in milk over low heat. Add milk mixture to flour, blend well. Add eggs one at a time and blend well. Let batter sit for at least 30 minutes before using. Spray a 6-inch non-stick pan with cooking spray, and heat until sizzling. Pour 1 oz. of batter in pan and swirl until batter coats a very thin layer on the bottom of pan. Cook for about one minute, or until you can see the edges turning brown and flip. Remove crepe and place on parchment paper to cool. Fill with vanilla custard or ice cream and freeze.
Heat a small saucepan over medium-high heat and add 2 Tbs. butter. Cook peaches in butter until they release their liquid, about 3-5 minutes. Add sugar and spices, then continue to cook until sauce thickens. Add amaretto and cook until desired consistency is reached. Pour warm over ice cream crepes and garnish with whipped cream and fresh mint.
