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Valentine Day Menu for Two




Source of Recipe


msn posts


Recipe Introduction


Set the Mood
Take the phone off the hook or turn ringer off. Lock the doors. Turn off the lights and serve dinner by candlelight. After dinner, relax in front of the firplace with a glass of white wine and soft music. Need i say more??? I think you all got the point


List of Ingredients





Baby Back Ribs
Blue Cheese Stuffed Potatoes
Arugula and Radicchio Salad with Hazelnut Vinaigrette

Recipe





Baby Back Ribs

3 lbs baby back ribs
2 Tbsp vegetable oil
2 cloves garlic, pressed
1 Tbsp fresh ginger, minced
3/4 cup packed brown sugar
3/4 cup rice vinegar (regular flavor)
1/2 cup reduced salt soy sauce
cornstarch for thickening sauce
slivered green onions and sesame seeds for garnish

Cut rib slab into individual riblets. Heat oil in a large pan and brown on all sides—about 8 minutes total. Remove browned riblets to a bowl. To oil in pan add ginger and garlic. Saute 30 sec. Add brown sugar, vinegar, and soy. Stir to blend. Return ribs to large pan that has the sauce in it, cover and simmer 45 mins, occasionally turning ribs. Remove ribs from sauce. If sauce is thin, put about 2 teaspoons of cornstarch in a cup, add water, stir, then stir into simmering sauce until thickened. Pour sauce over ribs, put some sauce in a dish for dipping. Garnish with toasted sesame seeds and green onion slivers.

Blue Cheese Stuffed Potatoes

3 slices Bacon
2 md Baking potatoes; scrubbed and pricked several times with a fork
1/4 cup Sour cream
1 oz Blue cheese; crumbled
1/8 cup Milk
1/8 cup Butter
salt and pepper to taste
Fry bacon on medium low setting until done. Darin on paper towel. When cold, crumble and set aside.

Cook washed, dried and pricked potatoes approximately 15 minutes, turning halfway through. Let stand 2 minutes.

Cut a lengthwise strip, one inch wide, from the top of each potato and scoop out flesh, leaving a thin shell.

Combine potato, sour cream, cheese, milk, butter, salt and pepper. Stuff potatoes. Heat on high 2 minutes or until heated through. Sprinkle with
bacon. Potatoes can be reheated in microwave if need be.

Arugula and Radicchio Salad with Hazelnut Vinaigrette

1/4 cup roasted and skinned hazlenuts
1/8 cup red wine vinegar
1 tsp balsamic vinegar
1 oz gorgonzola cheese, crumbled
1/4 cup olive oil
1 bunch arugula (about 12 oz)
1 med head radicchio (about 12 oz)
salt and pepper to taste
In a blender, puree the hazelnuts with the vinegars . Add the gorgonzola and puree for 1 minute. At the same time, add the olive oil in a steady stream. Season to taste with salt and pepper.

Wash arugula, pat dry, and separate leaves of radicchio. Break leaves into bitesized pieces.

Just before serving, toss salad greens in a bowl with enough vinaigrette to coat leaves.

Serves 2