Don't Fight The Crowds - Valentine's Day

I know it's the end of May, but just ran across this post in Hendography and wanted to post this dinner here since we've made it several times since we first had it and it has been a HIT!

Since we have been dating, Jules and I make it a point NOT to fight the crowds, put up with shitty prix fixe dinners, bad reservation times, etc.  Instead, we always make something tasty at home.
This year was no exception, the menu worked out very well and was quite delicious...

Mixed Spring Greens Salad with Grape Tomatoes, Slivered Almonds, Candied Bacon and a French Vinaigrette

Grilled Filet Mignon
Butter Poached Shrimp
Sauteed Asparagus with slivered almonds
Creme Brulee
















Candied Bacon:

INGREDIENTS

1/2 lb. sliced bacon

1/4 cup brown sugar

DIRECTIONS

Cut the bacon into 1-inch strips.

Slowly brown in a large skillet over medium heat. When beginning to crisp and rendered, pour off the fat.

Put pan back on heat, add sugar and toss until caramelized. Spill out onto a non-stick tray or SilPat.

French Vinaigrette:

INGREDIENTS

3 tablespoons Dijon mustard

2 tablespoons cider vinegar

2 Tbsp hazelnut oil

2 Tbsp peanut oil

1/4 cup cream

DIRECTIONS

Whisk together the mustard and vinegar. Add the oils, blending well and then blend in the cream.

Adjust for seasoning and reserve.

Butter Poached Shrimp:

Butter poaching is a fairly classic technique involving slowly cooking food, usually shrimp or lobster, in a rich bath of butter. The end result, if done properly, is a succulent dish, slightly salty and buttery from the cooking liquid in which it swam. It is a sublime way to cook that is used in many high-end restaurants to produce memorable dishes.

Still, butter poaching doesn't have to stay in the restaurant. You can do it at home, too. Sure, you're going to need a lot of butter, but it will be so worth it.

INGREDIENTS

4 sticks butter, sliced into tablespoons-sized chunks

2 cloves garlic, finely sliced

1/2 teaspoon black pepper

1 medium shallot, finely sliced

1 pounds 18-20 count shrimp, peeled, deveined, uncooked

DIRECTIONS

In a skillet over medium heat, add the butter, garlic and black pepper.

Melt the chunks of butter until you have a skillet full of melted butter.  Try to keep the temperature low to avoid separating the butter.

Immediately after the butter has melted, add the shallot and shrimp.

Cook them for 10-12 minutes or until the shrimp has cooked through.

Serve immediately.

Creme Brulee:

Serves 6

INGREDIENTS

Unsalted butter, for greasing

6 large egg yolks

6 tablespoons sugar, plus more for browning

1 1/2 cups heavy cream

DIRECTIONS

Preheat the oven to 275°F.

Line a 9-by-13-inch glass baking dish with a kitchen towel. Butter six 4-ounce ramekins and place in the dish.

In a medium bowl, whisk the egg yolks with the sugar until the sugar dissolves, about 2 minutes. Whisk in the cream.

Divide the custard among the ramekins.  Place the dish in the oven and pour enough hot water into the dish to reach halfway up the sides of the ramekins. Bake for about 1 hour, until the custard is just set but still slightly jiggly in the center. Let the custards cool in the hot water bath at room temperature for 30 minutes.

Remove the custards from the water bath and let cool completely. Wrap the ramekins in plastic and refrigerate for at least 2 hours.

To serve, sprinkle the tops of the crème brûlées with an even layer of sugar and use a blowtorch to caramelize the sugar. Serve immediately.

NOTE: The crème brûlée can be prepared through step 3 and refrigerated for up to 2 days.