Valentines day menu and wine pairing?

David R on Wed, 17th Mar 2010 8:53 am 



Go to foodnetwork.com. They have great menus and take you step by step.

Red Berry on Wed, 17th Mar 2010 9:50 am 



You can look your answer in the below mentioned link ALL THE BEST.

http://hubpages.com/profile/Red+Berry ( TThe Best answer for your question)

smdiner on Wed, 17th Mar 2010 9:57 am 



Seve with Califonian blush wine

2 lb Fresh shrimp, heads off
1 qt Water
1/2 c Vegetable oil
3 ea Med. yellow onions, chopped
2 ea Large bell peppers, chopped
5 ea Celery ribs, chopped fine
10 ea Lge. tomatoes, peeled&seeded
2 ts Salt
1 ts Ground red pepper
1/2 ts Ground black pepper
1/2 ts Ground white pepper
1 tb Fresh thyme or 2 t dried
1 tb Fresh basil or 2 t dried
1 1/2 ts Sugar
5 ea Bay leaves
1 c Green onions, chopped
1 c Parsley, chopped

Instructions

Peel and devein the shrimp. Place heads (if you have them), and peels in a small saucepan and add the water. Bring to a slow boil over medium-high heat and let boil slowly for 15-20 minutes. Strain and discard the heads and peels. Place the oil in a Dutch oven or other large, heavy pot and place over medium-high heat. Add the onions, peppers, and celery and saute stirring often, until the vegetables are very soft, about 45 minutes. Stir in the tomatoes, salt, peppers, herbs, sugar, and shrimp stock and return to simmer. Reduce heat to medium and let simmer for 2 hours, stirring occasionally, This is your creole sauce; it can be prepared 1 or 2 days in advance and stored in the refrigerator (I find the sauce is even better after sitting a couple of days in the refrigerator). When you are ready to serve, return the sauce to a simmer and add the shrimp. Cook until they turn pink, 5-7 minutes. Stir in the green onions and parsley and let cook for 1 minute more. Serve on flat plates over beds of rice. Serves 6-8. SHRIMP AND HAM OR TASSO JAMBALAYA:
Prepare Shrimp Creole as above, but add about a pound of cubed ham and a 4-ounce can of tomatoe sauce to the finished sauce and simmer 45 minutes more. Meanwhile, boil or steam 2-3 cups raw rice. Finish the sauce (which will be your jambalaya base) by adding the shrimp, green onions, and parsley as above. (If you are using leftover Shrimp Creole, remove the shrimp and reheat the sauce, add the ham and tomato sauce, and proceed as above. Return the shrimp to the pan at the end of cooking.) Place the hot, cooked rice in a large bowl, pour the jambalaya base over, mix well, and serve. You can also prepare this dish with sausage instead of ham.

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Camarones Enchilados -

6 tbsp olive oil
2 cups chopped onions
1/2 cup diced red pimentos
1/4 cup orange bell pepper, cut into 1/2-inch strips
1/4 cup green bell peppers, cut into 1/2-inch strips
1/4-3/4 teaspoon crushed red pepper flakes
1/4 teaspoon salt (or to taste)
fresh ground black pepper (or to taste)
4 garlic cloves, minced
1 cup dry white wine
3 bay leaves
1 teaspoon ground oregano
1/2 cup chopped parsley or 2 tablespoons fresh cilantro
2 (14 1/2 ounce) cans diced tomatoes, undrained
2 lbs medium shrimp, peeled and deveined
1 teaspoon soy sauce
hot sauce, a few splashes (optional)
2 cups fluffy white rice

Heat oil in large nonstick skillet over medium-high heat.
Add onion; sauté 2 minutes.
Add bell peppers, crushed red pappaer, salt, garlic, bay leaf, oregano, and soy sauce; sauté 4 minutes.
Add tomatoes; cook 6 minutes or until liquid is almost evaporates, stirring frequently.
Add white wine and cook another minute or so.
Stir in shrimp and cook another 4 minutes or until shrimp are done, stirring frequently.
Remove shrimp mixture from heat.
Pour over rice.
===

painfrancais on Wed, 17th Mar 2010 10:09 am 



I just read this recipe. This is difficult and nothing to ever attempt for the first time on a special occasion.

How about a simple shrimp scampi over pasta (or rice)? It is always elegant – if made with fresh everything. Garlic, parsley, etc.
Remember, when you cook with garlic, you need fresh parsley to balance.
That old white wine with seafood, red wine with meat thing has been over for a long time. Drink what you like. I vote for Merlot or Red Zinfandel.

Lucky you -in love and all that.

Tacy on Wed, 17th Mar 2010 10:33 am 



This is not shrimp, but its is a very delicious, “elegant” recipe;

Chicken Cordon Bleu

4 skinless, boneless chicken breast halves
1/4 teaspoon salt
1/8 teaspoon ground black pepper
6 slices Swiss cheese
4 slices cooked ham
1/2 cup seasoned bread crumbs

Serves 4.

Preheat oven to 350 degrees F (175 degrees C). Coat a 7×11 inch baking dish with nonstick cooking spray.
Pound chicken breasts to 1/4 inch thickness.
Sprinkle each piece of chicken on both sides with salt and pepper. Place 1 cheese slice and 1 ham slice on top of each breast. Roll up each breast, and secure with a toothpick. Place in baking dish, and sprinkle chicken evenly with bread crumbs.
Bake for 30 to 35 minutes, or until chicken is no longer pink. Remove from oven, and place 1/2 cheese slice on top of each breast. Return to oven for 3 to 5 minutes, or until cheese has melted. Remove toothpicks, and serve immediately.

* I would have it with a Pinot Noir wine…

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