Enjoy a Valentine's Day meal for two

Sure, the stores are full of big heart-shaped boxes of candy, but for this year’s Valentine’s Day, more restaurants than ever are preparing to woo the wooers with special romantic dinners. They are creating menus aimed, as surely as Cupid’s bow, at striking a spark between the two people sharing an intimate dinner.

Of course, it’s more than the meal that sets a Valentine’s Day dinner apart from any other date. The setting plays a part in the celebration, and local couples are lucky enough to have a wide selection of waterfront venues for a special dinner.

One dining option isn’t just near the water, it’s in the water. The Boardwalk FantaSea will be offering Valentine’s cruises Feb. 11, 12 and 14 that pamper couples with lush choices, such as lobster thermidor-stuffed sea bass or espresso-crusted prime rib, she-crab soup and vineyard salad. The meal ends with an ode to chocolate made of chocolate cake filled with chocolate mousse and covered in a chocolate ganache.

After enjoying the FantaSea’s dinner, couples will be able to finish the 2½-hour cruise with dancing or simply enjoying the view of Galveston Bay and the lights of Kemah.

Couples who prefer dry land under them as they gaze at the water, or each other, can opt for the Valentine’s Day dinner at Mario’s Seawall in Galveston. The five-course dinner for two includes an appetizer, salad, a pasta course with choices that include lobster ravioli or seafood fettuccine and a main course of chicken Marsala, grilled redfish, or pork tenderloin. One of the most popular romantic desserts, chocolate covered strawberries, will be one of the dessert options.

Kemah’s Cadillac Bar is offering a Cupid Combo three-course dinner for two, available Feb. 9-12 and Valentine’s Day. Couples can stoke their romantic flames with a shared appetizer and entree choices of Italian seafood enchiladas, chicken fajita flameada or a combination of carnitas Guadalajara, spicy shrimp and chicken fajitas, followed by a churro sundae dessert.

Love will definitely be in the air at the Kemah Boardwalk Aquarium’s Romance Under the Sea dinner. Held in the restaurant’s Nautilus Ballroom overlooking Galveston Bay, the dinner will feature Champagne, jazz and a four-course meals with choices such as roasted quail, dynamite scallops, prime rib and salt-crusted bronzino. The special menu will be available Feb. 12-14.

If going out isn’t an option, making a romantic dinner at home doesn’t have to be elaborate.

“For me, a romantic dinner is about sharing,” said Patrick Havard, executive chef at the Tremont House Hotel in Galveston. “It can be something as simple as a big bowl of pasta, just something we eat together.”

Steaks in a wine sauce accompanied by a light vegetable can convey the Valentine’s Day spirit, and it’s clear from the restaurant menus that no Feb. 14 is complete without a chocolate dessert.

Truffles manage to be richly decadent, but small enough to not induce a post-meal stupor, and are the perfect valentine’s Day dessert because they can be made days ahead of time, so that there’s more time on the big day for enjoying each other’s company, which is the most important ingredient of a romantic dinner.

+++

Beef Tenderloin a la Valentine

2 8-ounce beef tenderloin fillets

1/2-1 teaspoon fresh, coarsely ground European Style Peppercorns (or use half ground black and ground white peppercorns)

1/2-1 teaspoon flake salt

2 tablespoons butter

Sauce

2 tablespoons cold butter

11/2 cups red wine

1/2 teaspoon fresh, coarsely ground European Style Peppercorns

1/4 teaspoon flake salt

1/4 cup half-and-half, optional

Rinse the steaks and pat dry. Sprinkle liberally on both sides with pepper and salt.

Melt the butter in a pan and sear the steaks over medium heat for 7-10 minutes per side, depending on thickness. Use a meat thermometer if unsure. It is important not to burn the butter in the pan, as you will use it for the sauce.

Once the meat is done to your liking, remove from the pan and cover to keep warm.

For the sauce

Add the wine to the pan, stir well, and then strain through a cheesecloth-lined strainer or fine sieve into a small saucepan.

Add pepper and salt. Bring to a rapid simmer and reduce by half.

Add the butter and whisk until dissolved. If desired, stir in the half & half. Bring back to a simmer and it’s done.

Place in a small sauceboat and/or pour the sauce over the steaks and serve. Serves 2.

SOURCE: Recipe courtesy Penzey’s Spices

+++

Asparagus with Paprika Sauce

1 bunch asparagus spears (about 1 pound)

Sauce

1 teaspoon olive oil

1/2 teaspoon smoked Spanish paprika

1/4 teaspoon ground cumin

1/4 teaspoon granulated garlic

1/2 cup mayonnaise (regular or light)

1/2 fresh lime, juice of

1 teaspoon fresh cilantro, minced

Bring a large pot half full of water to a boil for the asparagus. Wash the asparagus and remove any woody end bits.

Prepare the sauce while the water comes to a boil. In a small saucepan heat the olive oil on low heat.

Add the smoked Spanish paprika, ground cumin and granulated garlic. Cook about 5 minutes.

Place the half cup of mayonnaise in a small bowl, use a flexible spatula to get every bit of the seasoned oil out of the pan and into the mayo bowl. Add the juice of 1/2 lime and the freshly minced cilantro. Whisk to combine.

When the water is boiling, add the asparagus and cook 2-3 minutes, depending on how thick they are. Drain and rinse just enough to stop cooking.

Dress the asparagus with the sauce, and serve a little extra on the side, if desired. Serves 2-3.

SOURCE: Recipe courtesy Penzey’s Spices

+++

Dark Chocolate Truffles

1 3/4 cup 60 percent cacao bittersweet chocolate chips

1/3 cup unsweetened cocoa

1/3 cup heavy whipping cream

6 tablespoons unsalted butter, cut into small pieces

In a small saucepan, bring the cream to a simmer. Add the butter and stir until melted. Add the chocolate chips. Stir until completely melted and smooth. Remove from the heat and pour into a shallow bowl.

Cool, cover, and refrigerate the mixture until firm, at least 2 hours.

Using a melon baller or small spoon, roll the mixture into 1-inch balls. Roll each ball in the cocoa. Enjoy immediately or refrigerate in an airtight container for up to 2 weeks. Yield: 30 Truffles

Note: The unsweetened cocoa can be replaced with 3/4 cup of chopped almonds or pecans.

SOURCE: Recipe courtesy Ghirardelli Chocolate