Valentine's Day Suggestions

Roger that...V-Day and Mother's Day are the worst nights to eat out.

Cook for her...it'll show you care, and if it goes really well, you're already home.

I'd go with a salad, chicken piccata with some fresh veggies and dessert. You can prep everything ahead of time and wow her with some pretty simple cooking.

Lemme know if you want a piccata recipe.

my wife and i always go out to eat a day or two before or after V-Day. restaurants are just too overburdened, causing the quality and service to suffer. plus, it is just hard to enjoy the experience when the restaurants are that crowded.

i don't even send my wife roses on V-Day anymore; the florists jack the prices up; any other time of the year, roses are one of the cheapest flowers. i send her some other kind of flower, usually the week before V-Day.

tavolatim, yall have convinced me to stay home and cook.

tavolatim, do you have any good, easy to do recipes (I'm not the greatest cook). Neither of us really likes lobster and she's not a big steak eater either. I was thinking some kind of veal or chicken dish with pasta, etc.

Made this one last night...very easy and quick

Marsala

2 pounds veal scaloppine ( or chicken breasts), flatten
2 tablespoons butter
2 tablespoons extra virgin olive oil
2 tablespoons flour
1 cup marsala wine
1 teaspoon salt
1/2 teaspoon white pepper
1/2 teaspoon red pepper
1/2 teaspoon black pepper
1/2 teaspoon onion powder
1/2 teaspoon basil leaf
1/4 teaspoon garlic powder
1/4 teaspoon oregano leaves

1. Sprinkle meat with seasoning mix and add left over to flour. Coat meat lightly with flour mixture.

2. In large skillet, heat butter and olive oil. When very hot, brown meat about 2 min. on each side and transfer to warm platter. Add wine to skillet and deglazè ( scrapping pan bottom and sides till sauce thickens) . Pour over meat and serve with a little fettuccine and pesto or alfedo sauce on the side.

A side note; To make cooking fun...prep everything before you start cooking...mix your spices, chop your veggies, prep the meat etc.
Then relax, pour yourself a drink and then start cooking...this dish is ready in about 10 min.. So have the table set and any sides you want ready before you begin cooking.

I use a simple one...couple of tbls. butter...teaspoon of nutmeg....cup of heavy cream...bring to a boil...toss in the cooked pasta....grate some parm cheese...toss and serve.

Again that sounds like a winner, thanks again.

This really does sound like a better idea than going out to eat.

I'll probably do some soup, a couple of side vegetables and the marsala you described Tavolatim.

This looks complicated but it’s not. Breakdown the chicken into manageable pieces (or use tenders) and pound them thin; dredge in seasoned flour and pan fry in butter and olive oil; sautee the ‘shrooms and garlic and then combine everything and cook down. Do all the prep before she shows up, then fire up the skillet and start sautéing the chicken. Specifics follow.

And if you’re not not skilled at pounding meat get chicken breast tenders because they’re easier to pound. Also you can omit the sherry or substitute white wine or vermouth if you don’t feel like buying a bottle of sherry.


Chicken Piccata

½ cup flour
2 tsp salt
1 tsp freshly ground black pepper
3 boneless, skinless chicken breasts OR 1 package chicken breast tenders
5-6 tbsp (or more) olive oil, per batch
~ 5 tbsp butter
8-10 mushrooms, thickly sliced
3 garlic cloves, chopped
1 cup sherry
1-2 lemons, juiced
zest from one lemon
2 tbsp capers, drained
1-2 cups chicken stock (Progresso in the box is good stuff)
1 tbsp chopped parsley leaves, optional, plus sprigs for garnish
3 tbsp butter


Pound the chicken flat…if using whole breasts first cut into four pieces: remove the tender then cut off the thin tapered bottom; butterfly the remaining piece, then pound out each.

In a shallow bowl or plate combine flour, salt and pepper and stir to combine thoroughly. Dredge the veal scallops or chicken in the seasoned flour mixture, shaking to remove any excess flour. Heat the oil in a large skillet over medium-high heat until very hot but not smoking and add a pat of butter. Working quickly and in batches if necessary, cook the veal or chicken until golden brown on both sides, about 1 minute per side. Transfer to a plate and set aside.

Drain all but 2 tbsp of the olive oil/butter mixture, then add mushrooms and garlic and cook for 2-3 minutes over a medium high heat. When the pan gets really hot, deglaze with sherry and add the lemon juice, lemon zest and capers. Cook until liquid is reduced by half, 2-3 minutes. Return the veal scallops to the pan, then slowly add the chicken stock – one ladleful at a time – and bring to a simmer.

Cook for another 5 minutes or until the sauce has thickened slightly. Season to taste with salt and pepper, and add remaining 3 tbsp butter and chopped parsley and turn off heat. Garnish with parsley sprigs and serve immediately.