Cheating aside on Valentine's Day Cooking
Is this the result of aging? Not really. But isn't it that Valentines Day is really a Hallmark Card invention? I am not a cynic. Promise. :-)
Because I am hypertensive, most dishes I cook are for the rest of my family. If I master enough gall to cheat myself, I eat unabashedly. Sigh.
Cheating aside, this is what I imagine we'll have on the dinner table tonight:
Red Wine - Chateau Cheval Blanc 2003 Saint-Emilion
crab cakes as appetizer
onion soup
green salad with french dressing
fillet mignon
fresh mangoes as dessert
Savor my own concoctions
Crab Cake Appetizer
3 tablespoons chopped parsley
1/2 teaspoon
1 teaspoon Worcestershire sauce
2 large eggs, beaten
1 teaspoon fresh lemon juice
1 pound cooked crab meat
1/2 cup fresh bread crumbs, more as needed
Salt and pepper to taste
1 cup breadcrumbs for dredging
Vegetable oil for frying
Mix parsley, mustard, Worcestershire, and eggs. Add the crab meat and crumbs. Season with salt and pepper and gently mix. Divide the mixture into appropriate portions, flattening into patties. Coat patties with the rest of the crumbs.. Allow to cool in the refrigerator for an hour before frying. Heat oil in medium heat. Fry the crab patties until golden brown. Drain on paper towels. Serve immediately with Hot Sauce , as dip.
Fresh Salad Greens
Assorted lettuce leaves, red, green, curled leaf
Spinach
Carrots
Cucumber
Parsley
(Avoid bruising the greens)
1/2 cup fresh lemon juice
1 1/4 cups extra virgin olive oil
2 teaspoons salt
1/4 teaspoon pepper
1 teaspoon dry mustard
dash of cayenne
Whisk together all ingredients in a mixing bowl. Makes about 2 cups of French dressing.
freshly sliced mushrooms
clarified butter
1 cup dry red wine
grated garlic for rub and for the sauce
salt and freshly milled pepper
Worcestershire sauce
1 cup beef stock
pan drippings