This Valentine’s Day avoid the panicked stop to shuffle through thoroughly-picked-over pink greeting cards and last minute reservation that inevitably ends up being for 5:15 or 9:45. Let us help you do something a little different, a last minute stop at Heinen’s is encouraged and you no one (especially your Valentine) will know how easy it was to put a full, romantic meal together. And the best part, you get all the credit.
Don’t get us wrong, dinner out is always a great choice and we rarely turn down the opportunity to have someone else do the cooking and the clean up. Valentine’s Day is the exception, a private and romantic home-cooked meal is just what Valentine’s Day calls for. That being said, we don’t think you should have to be a gourmet chef to put it together perfectly. Follow these simple menus with only 6 things to grab from the store; Oh and don’t forget the roses, which you can pick up while you’re in the store.
- Heinen’s Own Beef Tenderloin Fillets – Meat Dept.
- Heinen’s Mushroom Risotto – Frozen Foods
- Isola Truffle Butter – Dairy Dept.
- Lemon Carrots – Prepared Foods
- Mini Chocolate Truffle Bomb Cake – Bakery
- Guenoc Claret – Wine Department
Preparation and plating:
Step 1: Remove your broiler pan and pre-heat the broiler.
- For cuts that are less than 1 ½ inch thick, position the broiler rack so the filets will be 3-4 inches from the heat.
- For cuts that are 1 ½ inch plus, position the broiler rack so the filets are 4-5 inches from the heat.
Step 2: Season the filets lightly with oil and sprinkle with a mixture of crushed black pepper, coarse sea salt and garlic.
Step 3: Place the seasoned filets on the unheated broiler pan. Place under broiler on the oven rack.
Step 4: Broil the meat, turning once halfway through the cooking time. Use tongs instead of a fork to turn the meat to prevent juices from escaping.
- 1 inch thick filets, broil 12-14 minutes for Med. Rare (145°F) ; 15-18 minutes for Medium (160°F)
- 1 ½ inch thick filets, broil 18-21 minutes for Med. Rare (145°F); 22-27 minutes for Medium (160°F)
Step 6: Transfer the filets to a plate, slather both sides with 1 T. of the truffle butter, cover lightly with foil and allow to rest for 5 minutes before serving.
Step 7: Prepare the risotto as instructed and warm the asparagus. Place a scoop of risotto in the center of the plate and place 1 filet right on top. Add a few asparagus spears to the plate and serve.
- Fresh Lobsters – Seafood Dept.
- Grilled Asparagus – Prepared Foods
- Fresh Fruit Cheesecake Squares – Bakery
- Heinen’s Asparagus Risotto – Frozen Foods
- Roasted Redskin Potatoes – Prepared Foods
- Guenoc Chardonnay – Wine Dept.
Step 1: Choose a pot large enough to hold the lobster(s) without crowding them. Fill with cold water (3 quarts per 1 ½ – 2 lb lobster). Add sea salt to taste and bring the water to a rolling boil. Add the lobster (if you’re cooking more than one lobster, add them one at a time). Do not cover. Start timing immediately.
Step 2: Cook the lobsters according to this time chart:
- 1 lb – 8 minutes
- 1 ¼ lb- 9-10 minutes
- 1 ½ lb- 11-12 minutes
- 1 ¾ lb- 12-13 minutes
- 2 lb-15 minutes
To break down a whole cooked lobster, all you really need to know is what cutting tools to use and where to attack the shell. Allow the Lobster to rest 5 minutes or so after cooking. Serve or remove meat while lobster is still warm. Recommended cutting tools: Chef’s Knife and Kitchen Shears.
Step 3: Use your hands to twist the tail section off the body.
Step 4: Hold the tail in your hand with the flipper sticking out between your thumb and index finger and the rest of the tail hanging down along your palm. Use the kitchen shears to snip apart the flexible shell along the bottom of the lobster. Pull the meat out with your fingers.
Step 5: Use your hands to twist off the claws and legs. (The legs have very little meat but can be eaten, used for stock or discarded if you choose.
Step 6: Place the claw on the cutting board, with the pincers facing your knife hand. Grip the other end with your guide hand. Hold the chef’s knife upside down, so that the edge is facing up. Line up the heel of the knife just behind the pincer hinge. Raise the knife into the air, and then bring it down with considerable force onto the claw, cracking the shell without cutting the meat.
Step 7: Pick the claw up and bend the claw backwards to sever the shell. Use your fingers to pull the meat gently from the claw in one piece. Repeat the same on the other claw.
Step 8: Prepare the risotto as directed and gently warm the potatoes. Plate the lobster whole, along with the necessary tools. Add to the plate small portions of caprese salad, potatoes and risotto.
It’s that easy to create a romantic dinner-for-two right in your own kitchen. And remember roses and chocolates never hurt, they’re a pretty great addition to an already great meal, who doesn’t like flowers and chocolate?. Give it a shot this Valentine’s Day, we don’t think you’ll be disappointed.
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