Dinner reservations, no parking, long lines and cold weather. While a Valentine’s Day out on the town can be very romantic, nothing beats locally shopping for top tier ingredients and pouring your love into a home-cooked meal warm in your home. No lines, no waiting, and all the taste- testing you could imagine. My love language is shown through my cooking, so Valentine’s Day is really my time to shine. My wife loves being able to get into her comfortable yoga pants after work, be poured a glass of wine sit at our bar while we chat and I cook. This recipe can be dressed up or dressed down, just like Valentine’s Day. So swing by Reasor’s, grab some of these ingredients, print this recipe out and give your family a different romantic evening this year.
For this plate the main dish features a Dry Aged Rib-eye steak with several sides. The sides include coconut shrimp, rice pilaf, and zucchini slices. This plate is garnished with a homemade honey mustard sauce, orange marmalade, and fresh bits of basil. This dinner will be accommodated with the one and only Sparks Vineyard & Winery BlackBerry sweet table wine. ALC 12.5% By Volume. This happens to be one of my favorite wines that I simply cannot get enough of.
Dry Aged Ribeye Steak
– Salt
– Pepper
– Steak Butter
When your ready to start cooking your steak set it out for about 30-45 minutes prior to cooking. When I made my Ribeye I Pan Seared it for about 11 minutes total. Step 1 heat your pan on medium heat while your seasoning your steak with sale and pepper. Step 2 add 2 tbsp of olive oil to your pan and add your steak. Step 3 let your steak cook on each side for approximately 5 minutes. Once your steak has reached your desired cooking internal temperature transfer to a cutting board and let sit for about 10 minutes.
Extra-rare
80°-100°F
Rare
120°-125°F
Medium Rare
130°-135°F
Medium
140°-145°F
Medium Well
150°-155°F
Well Done
160°-175°F
Rice Pilaf
3 tbsp butter
1/2 tbsp garlic powder
1/2 cup diced white onion
1/2 cup orzo rice (pasta)
1/2 cup white rice
2 cups chicken broth
1 tbsp rice vinegar
1 tbsp lemon zest (optional)
1 tbsp lemon juice (optional)
Step 1 melt the butter in a pan over medium heat. Step 2 add in the onion and cook until golden brown. Step 3 add in orzo rice (pasta) and cook until golden brown. Step 4 Mix in the rice, garlic powder, rice vinegar, and chicken broth. Step 5 increase heat to high and bring to a boil. Step 6 (optional) if you want to add in your lemon zest and juice. Step 7 reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, roughly 20 minutes. Step 8 remove from heat and fluff with a fork.
Coconut Shrimp
10 Colossal Cooked Shrimp
Peanut oil (for frying)
1/2 cup flour
2 eggs
2 cups shredded sweetened coconut
1/2 cup bread crumbs
Step 1 turn your fryer on to 400 F and add in your peanut oil. Step 2 have 3 bowls set in a row with the fryer being at the very end that way when the shrimp come out of the fryer they don’t drip grease over your bowls. Step 3 add the flour in one bowl. Step 4 add the eggs to another bowl and whisk together. Step 4 add the shredded coconut and bread crumbs in the last bowl and mix together. Now that you have an assembly line set up to cook the shrimp you are all set to start cooking. Step 5 start with one shrimp at a time and go through bowl 1-3 before placing the shrimp in the fryer. Cook the shrimp only for about 1 minute or until golden brown.
Zucchini Slices
1 zucchini cut into thin slices
1 egg
1/2 cup milk
1/2 cup flour
1 tsp salt
1 tsp pepper
1/4 tsp garlic powder
1/4 tsp onion powder
peanut oil (If you cook your zucchini slices before you cook your shrimp you can use the same oil in the fryer)
2 tbsp Bone Suckin’ Sauce Seasoning
Step 1 cut your zucchini into small circular slices. Step 2 in a bowl mix your egg and milk together. Step 3 in another bowl add in the flour, salt, pepper, garlic powder, onion powder, and Bone Suckin’ Sauce seasoning and mix together. Step 4 add your zucchini slices into the bowl with the egg wash mixture before placing them into the flower bowl. Step 5 drop the slices into the fryer and cook for about 2-3 minutes or until golden brown.
For dessert I made a Chocolate Creme Brulee topped with a delicious chocolate covered strawberry. This dessert definitely was the cherry on top for this dinner. My wife had actually had this at a local restaurant but said she’d love to try my version of it. I had never made one of these before but after reading a few recipes and watching a few YouTube videos, I was an expert (isn’t that how it works nowadays?). Any excuse to use my torch I’m down! This dessert is rich and can easily be shared between 2 people or you can make two if it’s not enough! This one was definitely topped with a big kiss and a “that was fantastic, babe!”. Let’s say Valentine’s Day 2020 was a success. Head to Reasor’s for yours!
