Treat your sweetheart to one of these romantic meals coupled with our favorite wine and enjoy a night in.
Mediterranean Salmon With White Beans
Ingredients
1 medium onion, coarsely chopped
2 tablespoons olive oil, divided
1 (15-oz.) can cannellini beans, rinsed and drained
1/2 cup chopped pitted kalamata olives
1 cup halved grape tomatoes
2 tablespoons chopped fresh basil
4 (6-oz.) salmon fillets
1/2 teaspoon salt
1/2 teaspoon pepper
Garnish: fresh parsley sprigs
Preparation
1. Sauté onion in 1 Tbsp. hot oil in a saucepan over medium heat 2 minutes or until slightly softened. Add beans, olives, and tomatoes; cook over medium heat, stirring occasionally, 2 minutes or until thoroughly heated. Remove from heat, and stir in basil.
2. Sprinkle salmon fillets evenly with salt and pepper. Cook salmon in a large nonstick skillet in remaining 1 Tbsp. hot oil over medium-high heat 3 minutes on each side or until fish flakes easily. Spoon bean mixture evenly over salmon fillets, and serve immediately. Garnish, if desired.
Champagne-Poached Pears
Ingredients
8 Bosc or Bartlett pears
1 (750-milliliter) bottle champagne or sparkling wine
1/2 gallon orange juice
1 (3-inch) cinnamon stick
5 whole cloves
Garnish: orange and lemon rind strips
Preparation
1. Peel and core pears, leaving stems intact. Cut a thin slice from bottom of each pear, forming a base for pears to stand on.
2. Place pears upright in a Dutch oven, and pour champagne and orange juice over pears. Add cinnamon stick and whole cloves. Bring mixture to a boil; reduce heat, and simmer for 15 minutes or until pears are tender. Serve pears warm. Garnish, if desired.
Wine Pairing: La Vieille Ferme, Rosé, France
Related: Tempting Two-Bite Desserts
Pan-Seared Flat Iron Steak
1 (1-lb.) flat iron steak
2 teaspoons Montreal steak seasoning
1/4 teaspoon kosher salt
1 tablespoon vegetable oil
Preparation
1. Rub steak evenly with steak seasoning and salt.
2. Cook in hot oil in a large skillet over medium-high heat 4 to 5 minutes on each side or to desired degree of doneness. Let stand 5 minutes. Cut diagonally across the grain into thin strips.
Note: For testing purposes only, we used McCormick Grill Mates Montreal Steak Seasoning.
Brown Butter Green Beans
Brown Butter Green Beans
Ingredients
3 tablespoons butter
1 garlic clove, minced
1 pound fresh green beans, trimmed
1/2 small sweet onion, sliced
1/2 teaspoon salt
1/4 teaspoon cracked pepper
Preparation
1. Microwave butter in a 2-cup glass measuring cup at HIGH 1 1/2 to 2 minutes or until butter is brown. Remove from microwave, and immediately add minced garlic.
2. Place green beans, onion, and 3 Tbsp. water in a microwave-safe bowl. Cover bowl tightly with plastic wrap, folding back a small edge to allow steam to escape.
3. Microwave at HIGH 4 to 5 minutes or until vegetables are tender; drain. Toss together hot beans and sliced onion, brown butter mixture, and salt; sprinkle with cracked pepper.
Serve with:
Garlic-Herb Bread
Classic Crème Brûlée
Wine Pairing: Perrin, Côtes du Rhône, France
Related: Pretty Mini Desserts
Grilled Pork Chops With Garlic Mashed Potatoes
Grilled Pork Chops With Garlic Mashed Potatoes Ingredients
1/4 cup olive oil
1 tablespoon salt
1 tablespoon chopped fresh or dried rosemary
1 tablespoon chopped fresh thyme
2 tablespoons chopped fresh oregano
1 tablespoon coarsely ground pepper
8 (12-ounce) bone-in pork loin chops*
Serve with: Garlic Mashed Potatoes
Garnish: fresh thyme sprigs
Preparation
1. Stir together first 6 ingredients. Rub evenly over both sides of pork chops.
2. Grill, covered with grill lid, over medium-high heat (350° to 400°) 12 minutes or until meat thermometer inserted into thickest portion registers 160°, turning once. Serve with Garlic Mashed Potatoes. Garnish, if desired.
Note: To make ahead, slightly undercook chops, and proceed as directed with timeline.
Note: *8 (12-ounce) bone-in veal chops may be substituted.
Wine Pairing: Covey Run, Merlot, Washington
So-Easy Chocolate Soufflés
So-Easy Chocolate Soufflés
Ingredients
2 teaspoons butter
2 tablespoons sugar
1 (4-oz.) semisweet chocolate baking bar
1/3 cup seedless strawberry jam
1 1/2 teaspoons vanilla extract
4 egg whites
Preparation
1. Grease bottom and sides of 4 (6-oz.) ramekins or 4 (1-cup) stainless steel dry measuring cups evenly with butter. Lightly coat bottom and sides with sugar, shaking out excess. Place cups on a baking sheet; set aside.
2. Microwave chocolate and jam in a small microwave-safe bowl at MEDIUM (50% power) 1 1/2 minutes, stirring at 30-second intervals until melted. Stir in vanilla.
3. Beat egg whites at high speed with an electric mixer until soft peaks form. Stir about one-third of egg whites into chocolate mixture. Fold chocolate mixture into remaining egg whites. Spoon evenly into ramekins. Run tip of thumb around edges of each ramekin, wiping clean and creating a shallow indentation around outside edge of egg mixture.
4. Bake at 350° for 18 to 20 minutes or until soufflés rise and begin to brown on top.
Note: For testing purposes only, we used Ghirardelli Semi-Sweet Chocolate Baking Bar.
Related: Wickedly Delicious Chocolate Desserts
February 2012 IssueMore from Southern Living
All-Time Favorite Desserts
7 Sinfully Romantic Southern Escapes
Guilt-Free Desserts
