Friday, February 24, 2006
Grilled Steaks
Grilling Secrets for the Perfectly Grilled Steak by: Mike Sullivan
There is nothing quite like a good, juicy steak cooked on a grill. But, many people don't know grilling secrets such as the best cuts to use, what size they should be, how long to cook the steaks, and marinades to use.
Choosing the correct cut of meat is very important when grilling. Some of the best steaks for grilling are the premium cuts such as:
- Filet Mignon
The filet mignon is a stylish cut taken from the heart of the beef tenderloin that has outstanding taste as well as texture.
- Top Sirloin
The top sirloin is a juicy cut taken from the center of the sirloin - the tenderest part - and a great cut for grilling.
- T-Bone
The t-bone is a succulent cut that is a favorite of steak fans. It is both a strip sirloin (with the bone) and a tender filet mignon.
- New York Strip (sometimes known as Kansas City Strip)
The New York strip is such an excellent cut for grilling, many grilling experts refer to it as the "ultimate" steak for cooking out.
- Porterhouse
The Porterhouse is a very large steak that is actually a combination of two steaks: the New York strip on one side and a tender filet on the other.
- Rib Eye
Another classic cut, the rib eye has marbling throughout the meat - making it one of the juiciest cuts as well as very tender.
Thickness of the steak is very important. Each cut should be between 1 inch and 1 ½ inches thick. The strip steaks and top sirloin should be a little less expensive than the filet mignon, t-bone, porterhouse, and rib eye.
Many people like to marinate their steaks before cooking. You can purchase marinades in the grocery store (A1 brand offers several different types) or make your own. If you are not opposed to using alcohol, beer makes an excellent marinade. You can combine 1 12-ounce can of beer, ½ cup of chili sauce, ¼ up of salad oil, 2 teaspoons of soy sauce, 2 gloves of crushed garlic, and 1 teaspoon of Dijon mustard. Let that simmer for 30 minutes over a medium heat. Marinate your meat in the mixture overnight in the refrigerator to tenderize and allow the meat to absorb the flavor. You can also brush your meat with the marinade as you cook. Another great homemade marinade includes 1 ½ cup of steak sauce, 1 tablespoon of soy sauce, 1/3 cup of Italian salad dressing, 1/3 cup of honey, and ½ teaspoon of garlic powder.
Many people prefer to use a rub on their steaks rather than marinate them. A rub is a combination of spice and herbs that is rubbed on the meat about an hour before grilling. It adds a great flavor to the meat, but is quicker than marinade as it does not require the overnight soaking. An excellent recipe for a rub that will give your steaks a smoky flavor is 1 tablespoon of chili powder, onion powder, garlic powder, cumin, cracked black pepper, white pepper, and kosher salt plus 2 teaspoons of oregano, 1 teaspoon of coriander, and ½ teaspoon of cayenne pepper. If you use a rub, be sure to rub the mixture into the cut of meat, not just daub it across the top.
There are other options for cooking steaks other than marinades and rubs. Many times, filet mignons are served wrapped in bacon (held on by a skewer) or you can cut your steak and combine it on a skewer with vegetables like peppers, squash, and onion to make a shish kabob.
Coat your grill with non-stick kitchen spray before you begin to keep your steaks from sticking to the grill. Preheat your grill before placing your steaks on. Resist the temptation to put your steaks on before the grill is properly preheated. The proper temperature for grilling steaks should be around 550 degrees Fahrenheit. Trim any excess fat from the side of the cut to prevent flare-ups and curling when grilling.
You should only turn your steaks once on the grill to prevent drying them out. How long you will cook your steak depends on how well you want it cooked. You can use a grilling fork with a digital thermometer to see how well done your steak is. If you want your steak rare, the temperature should be no more than 150 degrees when done. If you want medium, the temperature should be no more than 160 degrees when done. Finally, if you want well done, you should have a temperature of at least 170 degrees.
After grilling your steak, allow it to set for five minutes before serving to let the juices settle. Serve with a baked potato, salad or other side dish and enjoy!
About The Author
Mike Sullivan is a grill master and meat lover. Read his most recent report on How To Marinate Steaks to put the most flavor into your next steak meal. http://www.buy-steaks-online.net/.
There is nothing quite like a good, juicy steak cooked on a grill. But, many people don't know grilling secrets such as the best cuts to use, what size they should be, how long to cook the steaks, and marinades to use.
Choosing the correct cut of meat is very important when grilling. Some of the best steaks for grilling are the premium cuts such as:
- Filet Mignon
The filet mignon is a stylish cut taken from the heart of the beef tenderloin that has outstanding taste as well as texture.
- Top Sirloin
The top sirloin is a juicy cut taken from the center of the sirloin - the tenderest part - and a great cut for grilling.
- T-Bone
The t-bone is a succulent cut that is a favorite of steak fans. It is both a strip sirloin (with the bone) and a tender filet mignon.
- New York Strip (sometimes known as Kansas City Strip)
The New York strip is such an excellent cut for grilling, many grilling experts refer to it as the "ultimate" steak for cooking out.
- Porterhouse
The Porterhouse is a very large steak that is actually a combination of two steaks: the New York strip on one side and a tender filet on the other.
- Rib Eye
Another classic cut, the rib eye has marbling throughout the meat - making it one of the juiciest cuts as well as very tender.
Thickness of the steak is very important. Each cut should be between 1 inch and 1 ½ inches thick. The strip steaks and top sirloin should be a little less expensive than the filet mignon, t-bone, porterhouse, and rib eye.
Many people like to marinate their steaks before cooking. You can purchase marinades in the grocery store (A1 brand offers several different types) or make your own. If you are not opposed to using alcohol, beer makes an excellent marinade. You can combine 1 12-ounce can of beer, ½ cup of chili sauce, ¼ up of salad oil, 2 teaspoons of soy sauce, 2 gloves of crushed garlic, and 1 teaspoon of Dijon mustard. Let that simmer for 30 minutes over a medium heat. Marinate your meat in the mixture overnight in the refrigerator to tenderize and allow the meat to absorb the flavor. You can also brush your meat with the marinade as you cook. Another great homemade marinade includes 1 ½ cup of steak sauce, 1 tablespoon of soy sauce, 1/3 cup of Italian salad dressing, 1/3 cup of honey, and ½ teaspoon of garlic powder.
Many people prefer to use a rub on their steaks rather than marinate them. A rub is a combination of spice and herbs that is rubbed on the meat about an hour before grilling. It adds a great flavor to the meat, but is quicker than marinade as it does not require the overnight soaking. An excellent recipe for a rub that will give your steaks a smoky flavor is 1 tablespoon of chili powder, onion powder, garlic powder, cumin, cracked black pepper, white pepper, and kosher salt plus 2 teaspoons of oregano, 1 teaspoon of coriander, and ½ teaspoon of cayenne pepper. If you use a rub, be sure to rub the mixture into the cut of meat, not just daub it across the top.
There are other options for cooking steaks other than marinades and rubs. Many times, filet mignons are served wrapped in bacon (held on by a skewer) or you can cut your steak and combine it on a skewer with vegetables like peppers, squash, and onion to make a shish kabob.
Coat your grill with non-stick kitchen spray before you begin to keep your steaks from sticking to the grill. Preheat your grill before placing your steaks on. Resist the temptation to put your steaks on before the grill is properly preheated. The proper temperature for grilling steaks should be around 550 degrees Fahrenheit. Trim any excess fat from the side of the cut to prevent flare-ups and curling when grilling.
You should only turn your steaks once on the grill to prevent drying them out. How long you will cook your steak depends on how well you want it cooked. You can use a grilling fork with a digital thermometer to see how well done your steak is. If you want your steak rare, the temperature should be no more than 150 degrees when done. If you want medium, the temperature should be no more than 160 degrees when done. Finally, if you want well done, you should have a temperature of at least 170 degrees.
After grilling your steak, allow it to set for five minutes before serving to let the juices settle. Serve with a baked potato, salad or other side dish and enjoy!
About The Author
Mike Sullivan is a grill master and meat lover. Read his most recent report on How To Marinate Steaks to put the most flavor into your next steak meal. http://www.buy-steaks-online.net/.
Sunday, February 19, 2006
How to Make Great Coffee
Brewing A Perfect Cup Of Coffee by: Lynne Birch
Brewing a great cup of coffee depends on a number of things such as the quality of the coffee bean, the quality of the water being used, the type of brewing being done, and the grind of the coffee. Now quality of bean and water is something you can easily take care. Just use good quality beans and pure water. However the relationship between the grind of the coffee and the type of brewing being done is more detailed and could use a little explanation. Now we all know that we make coffee by passing hot water over crushed coffee beans. However for it to really work well we need to understand just how long the water should be passing over the beans. The purpose of this article is to help you understand how to match your coffee's grind to the type of brewing you are doing in order to make the best coffee possible.
Generally speaking, the 'soaking' time relates directly to how coarse the coffee is ground. This means that smaller coffee grinds need less contact with the water, and coarser grinds need longer contact. Espresso coffee is only exposed to water for 20-40 seconds and as a result is made using extremely fine grind coffee. A French press coffee maker can take as much as 4 minutes and uses an extremely coarse grind. If coffee is left contacting water for too long for its grind size, unwanted extracts emerge and make the coffee taste bitter. Of course if the grind is too large and the water passes very quickly (like using frech press grind in an espresso maker), very little of the caffeine and flavours extracted and will have poor flavour.
Of course filters play an important role in managing the balance between over and under brewing your coffee. Not only do they keep the grind out of your cup, but they also control how fast the water passes over the grinds. Paper filters are the most common, but many people are also using metal varieties. Paper filters are quite good. However they can absorb some of the coffee flavour, and some people claim they can taste the paper in the final coffee. Metal filters are normally made from stainless steel or gold plated mesh. They have very fine weave and filter out the coffee grinds very well. They also do not alter the taste of the coffee at all. Metal filters are also more environmentally friendly than the paper alternative.
Whichever you choose, be sure to buy decent quality. Cheap filters often clog or not allow the coffee to brew properly. A decent quality metal filter will last years and save money in the end.
Brewing a cup of coffee is not that hard. Brewing a great cup takes a little more understanding, but isn't any harder. Start with fresh beans and good clean water and then match your brewing style to the proper grind and then mess around with the exact proportions and pretty soon your be brewing killer coffee every time.
About The Author
Lynne Birch writes on home decor and home improvement. http://www.my-kitchen-appliance.com has a selection of articles and reviews of kitchen appliances that is growing daily. Updated cofee maker reviews are at: http://www.my-kitchen-appliance.com/Coffee-Maker.html.
Brewing a great cup of coffee depends on a number of things such as the quality of the coffee bean, the quality of the water being used, the type of brewing being done, and the grind of the coffee. Now quality of bean and water is something you can easily take care. Just use good quality beans and pure water. However the relationship between the grind of the coffee and the type of brewing being done is more detailed and could use a little explanation. Now we all know that we make coffee by passing hot water over crushed coffee beans. However for it to really work well we need to understand just how long the water should be passing over the beans. The purpose of this article is to help you understand how to match your coffee's grind to the type of brewing you are doing in order to make the best coffee possible.
Generally speaking, the 'soaking' time relates directly to how coarse the coffee is ground. This means that smaller coffee grinds need less contact with the water, and coarser grinds need longer contact. Espresso coffee is only exposed to water for 20-40 seconds and as a result is made using extremely fine grind coffee. A French press coffee maker can take as much as 4 minutes and uses an extremely coarse grind. If coffee is left contacting water for too long for its grind size, unwanted extracts emerge and make the coffee taste bitter. Of course if the grind is too large and the water passes very quickly (like using frech press grind in an espresso maker), very little of the caffeine and flavours extracted and will have poor flavour.
Of course filters play an important role in managing the balance between over and under brewing your coffee. Not only do they keep the grind out of your cup, but they also control how fast the water passes over the grinds. Paper filters are the most common, but many people are also using metal varieties. Paper filters are quite good. However they can absorb some of the coffee flavour, and some people claim they can taste the paper in the final coffee. Metal filters are normally made from stainless steel or gold plated mesh. They have very fine weave and filter out the coffee grinds very well. They also do not alter the taste of the coffee at all. Metal filters are also more environmentally friendly than the paper alternative.
Whichever you choose, be sure to buy decent quality. Cheap filters often clog or not allow the coffee to brew properly. A decent quality metal filter will last years and save money in the end.
Brewing a cup of coffee is not that hard. Brewing a great cup takes a little more understanding, but isn't any harder. Start with fresh beans and good clean water and then match your brewing style to the proper grind and then mess around with the exact proportions and pretty soon your be brewing killer coffee every time.
About The Author
Lynne Birch writes on home decor and home improvement. http://www.my-kitchen-appliance.com has a selection of articles and reviews of kitchen appliances that is growing daily. Updated cofee maker reviews are at: http://www.my-kitchen-appliance.com/Coffee-Maker.html.
Tuesday, February 14, 2006
Texas BBQ
On the Texas Barbecue Trail by: Paris Permenter & John Bigley
Among polite society, a few subjects are invariably touchy, threatening to flare into heated debate. Politics. Religion.
And don't forget to add one more topic to that list if you’re in Texas: barbecue.
Whether you spell it barbecue, barbeque, bar-b-que, or just bbq, one thing's for sure: barbecue is more than just a meal, it's a mantra.
At last count, Texas boasted over 1,300 barbecue joints, ranging from side-of-the-road greasehouses with slamming screen doors to sit-down restaurants with beautiful vistas, air conditioning and even (gasp) wine lists. The business of barbecue rings up over a half-billion dollars annually, a cobweb of commerce that connects an otherwise diverse, sprawling state with a common mission: Go forth and seek out good barbecue.
Although you can find good barbecue throughout the South, the Texas variety is different from that in other barbecue capitals. Texas barbecue means beef brisket, basted meats, and tomato-based sauce, or sometimes no sauce at all. The selection varies from pit to pit but in most tradition reigns.
In each region, divided by hundreds of miles, the local barbecue is influenced by other culinary cultures, from Southern to Tex-Mex to Southwest. Cabrito or barbecued goat is often served in the western portion of the state while pork or lamb is a more common offering in East Texas. Cooking styles vary as well. Out on the West Texas plains, barbecue is usually cooked over a slow fire of mesquite wood while in Southern and Central Texas pecan and oak are more common. Farther east, barbecue pits are stoked with hickory. Throughout the state, meals are served with sides of cole slaw, pinto beans, and spongy white bread, often on plates of butcher paper. Dessert, if found at all, is usually a scoop of banana pudding with a dose of vanilla wafers.
Unlike Kansas City and Memphis, Texas has no clearly defined capital of ‘que. But Texas does have what’s sometimes nicknamed the “barbecue belt,” a smoky swath that runs through the central part of the state and includes:
Llano: On the westernmost edge of the barbecue belt lies the community of Llano. What makes Llano unique among the central Texas barbecue towns is its cooking style. Most pit masters in this town rely on indirect barbecuing. In a firebox, wood burns down to coals, then it's transferred to the main section of the pit beneath the meat to impart a delicate smoky taste subtler than ordinary smoking. Don’t miss Cooper's Old Time Pit Barbecue. From its huge rectangular pits located by the front door to the dining room lined with loaves of white bread and jars of jalapeño peppers, this is the real deal.
Taylor: Taylor calls itself "The Barbecue Capital of the World,” home of two legendary barbecue joints separated only by a parking lot and small road at their locations on Second Street. Louis Mueller's is housed in one of the most authentic barbecue joints in Texas, with an old-fashioned screen door, smoke-covered walls, and giant fans that provide the only cool breeze on a hot summer day. Next door, Rudy Mikeska's serves its equally fine offerings in a more citified atmosphere. During his lifetime, Rudy Mikeska was the dean of Texas pitmasters. If there was a political function to be held, Rudy Mikeska and his barbecue specialties were there.
Elgin: In Texas, the town of Elgin is synonymous with sausage. The small community, located about 25 miles east of Austin, produces the sausage sold by many barbecue joints through the state. The best known of Elgin's smokin' stops is the Southside Market, probably one of the most recognized names in Texas barbecue lore. In business since 1882, the market is known for its Elgin hot sausage, sometimes known as Elgin Hot Guts.
Lockhart: Twenty-three miles south of Austin lies another "Barbecue Capital of Texas," Lockhart. The test of a real Texan is to know the correct pronunciation of the town’s Kreuz Market. No, don't say "Cruise." It's "Krites," rhyming with "lights." Also in town, don’t miss Smitty’s, housed in the building where the original Kreuz Market was located, and Black's BBQ, which claims to be the oldest barbecue house in Texas continuously owned by the same family. Since 1932 the Black family has been firing up these brick pits every day for lunch and dinner.
Luling: Located east of Austin, Luling is the land of oil wells. No longer a boomtown, today the barbecue restaurants are the ones producing black gold. The best known spot in town is the City Market, a no-frills smoky meat market, with ambiance replaced by plenty of local atmosphere.
About The Author
Paris Permenter and John Bigley are the authors of Texas Barbecue and numerous other books on Texas travel as well as the editors of TexasTripper.com, http://www.TexasTripper.com, an online travel guide to the Lone Star State.
editors@texastripper.com
Among polite society, a few subjects are invariably touchy, threatening to flare into heated debate. Politics. Religion.
And don't forget to add one more topic to that list if you’re in Texas: barbecue.
Whether you spell it barbecue, barbeque, bar-b-que, or just bbq, one thing's for sure: barbecue is more than just a meal, it's a mantra.
At last count, Texas boasted over 1,300 barbecue joints, ranging from side-of-the-road greasehouses with slamming screen doors to sit-down restaurants with beautiful vistas, air conditioning and even (gasp) wine lists. The business of barbecue rings up over a half-billion dollars annually, a cobweb of commerce that connects an otherwise diverse, sprawling state with a common mission: Go forth and seek out good barbecue.
Although you can find good barbecue throughout the South, the Texas variety is different from that in other barbecue capitals. Texas barbecue means beef brisket, basted meats, and tomato-based sauce, or sometimes no sauce at all. The selection varies from pit to pit but in most tradition reigns.
In each region, divided by hundreds of miles, the local barbecue is influenced by other culinary cultures, from Southern to Tex-Mex to Southwest. Cabrito or barbecued goat is often served in the western portion of the state while pork or lamb is a more common offering in East Texas. Cooking styles vary as well. Out on the West Texas plains, barbecue is usually cooked over a slow fire of mesquite wood while in Southern and Central Texas pecan and oak are more common. Farther east, barbecue pits are stoked with hickory. Throughout the state, meals are served with sides of cole slaw, pinto beans, and spongy white bread, often on plates of butcher paper. Dessert, if found at all, is usually a scoop of banana pudding with a dose of vanilla wafers.
Unlike Kansas City and Memphis, Texas has no clearly defined capital of ‘que. But Texas does have what’s sometimes nicknamed the “barbecue belt,” a smoky swath that runs through the central part of the state and includes:
Llano: On the westernmost edge of the barbecue belt lies the community of Llano. What makes Llano unique among the central Texas barbecue towns is its cooking style. Most pit masters in this town rely on indirect barbecuing. In a firebox, wood burns down to coals, then it's transferred to the main section of the pit beneath the meat to impart a delicate smoky taste subtler than ordinary smoking. Don’t miss Cooper's Old Time Pit Barbecue. From its huge rectangular pits located by the front door to the dining room lined with loaves of white bread and jars of jalapeño peppers, this is the real deal.
Taylor: Taylor calls itself "The Barbecue Capital of the World,” home of two legendary barbecue joints separated only by a parking lot and small road at their locations on Second Street. Louis Mueller's is housed in one of the most authentic barbecue joints in Texas, with an old-fashioned screen door, smoke-covered walls, and giant fans that provide the only cool breeze on a hot summer day. Next door, Rudy Mikeska's serves its equally fine offerings in a more citified atmosphere. During his lifetime, Rudy Mikeska was the dean of Texas pitmasters. If there was a political function to be held, Rudy Mikeska and his barbecue specialties were there.
Elgin: In Texas, the town of Elgin is synonymous with sausage. The small community, located about 25 miles east of Austin, produces the sausage sold by many barbecue joints through the state. The best known of Elgin's smokin' stops is the Southside Market, probably one of the most recognized names in Texas barbecue lore. In business since 1882, the market is known for its Elgin hot sausage, sometimes known as Elgin Hot Guts.
Lockhart: Twenty-three miles south of Austin lies another "Barbecue Capital of Texas," Lockhart. The test of a real Texan is to know the correct pronunciation of the town’s Kreuz Market. No, don't say "Cruise." It's "Krites," rhyming with "lights." Also in town, don’t miss Smitty’s, housed in the building where the original Kreuz Market was located, and Black's BBQ, which claims to be the oldest barbecue house in Texas continuously owned by the same family. Since 1932 the Black family has been firing up these brick pits every day for lunch and dinner.
Luling: Located east of Austin, Luling is the land of oil wells. No longer a boomtown, today the barbecue restaurants are the ones producing black gold. The best known spot in town is the City Market, a no-frills smoky meat market, with ambiance replaced by plenty of local atmosphere.
About The Author
Paris Permenter and John Bigley are the authors of Texas Barbecue and numerous other books on Texas travel as well as the editors of TexasTripper.com, http://www.TexasTripper.com, an online travel guide to the Lone Star State.
editors@texastripper.com
Monday, February 13, 2006
Keeping Coffee Hot
The Best Ways To Keep Coffee Hot by: Lynne Birch
Keeping our brew fresh and hot is a big deal for some of us coffee drinkers. There is nothing worse than a tepid mouthful of stale coffee. How you keep your coffee hot depends a little on where you are and what you're doing. What happens to coffee as we keep it warm? Are there things I should never do to keep my coffee warm? Knowing a little more about coffee will help you understand how to keep it hot and tasting great.
This little set of points should help you out in most situations.
- Use a thermal cup or mug for commuting or to keep it hot for short periods of time
- Glass and stainless steel thermos style bottles barely effect coffee taste at all
- French Press brewers (like Bodum) are not good for keeping coffee hot. They continue to brew and can produce very bitter coffee
- Try to not use direct heat from an element or hotplate if possible
- A sealed or closed container slows the loss of essential aromas that influence coffee flavour.
- You get the best flavour from coffee that is kept at least 170F.
There are a number of taste related components in a cup of coffee that change or degrade over time. This means that the taste of a cup of coffee will continue to change, for the worse most would say, just because time passes. The best way to manage this problem is to simply brew smaller amounts of coffee more frequently. As we all know, the best cup of coffee is a freshly brewed cup of coffee.
So as you get your next pot of coffee ready, think about how you are going to consume it. If you plan on having it right away, no problem. But if you are thinking about drinking it over a longer period of time, keep the points we made above in your mind. Plan out how you will keep it hot and tasting fresh. Only then start the brew.
About The Author
Lynne Birch writes on home decor and home improvement. http://www.my-kitchen-appliance.com has a selection of articles and reviews of kitchen appliances that is growing daily. Updated coffee maker reviews.
Keeping our brew fresh and hot is a big deal for some of us coffee drinkers. There is nothing worse than a tepid mouthful of stale coffee. How you keep your coffee hot depends a little on where you are and what you're doing. What happens to coffee as we keep it warm? Are there things I should never do to keep my coffee warm? Knowing a little more about coffee will help you understand how to keep it hot and tasting great.
This little set of points should help you out in most situations.
- Use a thermal cup or mug for commuting or to keep it hot for short periods of time
- Glass and stainless steel thermos style bottles barely effect coffee taste at all
- French Press brewers (like Bodum) are not good for keeping coffee hot. They continue to brew and can produce very bitter coffee
- Try to not use direct heat from an element or hotplate if possible
- A sealed or closed container slows the loss of essential aromas that influence coffee flavour.
- You get the best flavour from coffee that is kept at least 170F.
There are a number of taste related components in a cup of coffee that change or degrade over time. This means that the taste of a cup of coffee will continue to change, for the worse most would say, just because time passes. The best way to manage this problem is to simply brew smaller amounts of coffee more frequently. As we all know, the best cup of coffee is a freshly brewed cup of coffee.
So as you get your next pot of coffee ready, think about how you are going to consume it. If you plan on having it right away, no problem. But if you are thinking about drinking it over a longer period of time, keep the points we made above in your mind. Plan out how you will keep it hot and tasting fresh. Only then start the brew.
About The Author
Lynne Birch writes on home decor and home improvement. http://www.my-kitchen-appliance.com has a selection of articles and reviews of kitchen appliances that is growing daily. Updated coffee maker reviews.
Friday, February 10, 2006
How to Have a Romantic Valentines Dinner
Prepare A Romantic Dinner At Home For Valentine's Day by: Christine Steendahl
Remember those pre-child days when you would go out to a fancy restaurant or spend the weekend at a romantic get-away to celebrate Valentine’s Day? That may not be an option this year, but you can still enjoy a romantic dinner with your spouse. Here are a few ideas on how you can easily create a romantic Valentine’s Day dinner at home.
Creating The Menu
This is the perfect time for some “Grown-up” food. Cook a separate dinner for the kids or order in some pizza. Let the kids eat an early dinner and then send them off to play, or watch a movie while the two of you enjoy your meal. If your children are really young, you may want to put them to bed before you sit down for your Valentine’s Day dinner.
Cooking a restaurant inspired meal doesn’t have to be complicated. Pick up some mini-quiches in your grocers frozen food section and bake them up as an appetizer. For a first course pick up a can of gourmet style soup that you just need to heat up. Garnish with a dollop of sour cream and some fresh herbs for visual appeal.
Choose a main dish that you can prepare ahead of time, so you can enjoy the evening. Good choices are baked salmon or chicken. Just place either one in a baking dish, add whichever marinade you prefer and refrigerate. When you are ready just bake it until it’s done. Serve with mixed greens and fancy store-bought vinaigrette. Grab French bread, or fix some wild rice.
Dessert could be anything from cheesecake with fresh fruit, to chocolate dipped strawberries to chocolate mouse that you can make ahead and refrigerate. Or serve assorted cheeses with a nice glass of red wine.
Setting The Scene
Set the table with a tablecloth, cloth napkins and candles. Take out your good china and crystal. Since dinner will be just for the two of you, you don’t have to worry about damaging any of your special tableware. Now is the perfect time to enjoy all these fancy goodies you received as wedding gifts.
Take the time to dress up, and do your hair and makeup. I feel sure you spouse will appreciate it and you will feel like you are actually going out. For even more fun get ready in separate rooms and ask your date to come pick you up.
Turn down the lights and light the candles. Play some soft, romantic music, or some songs that have special meaning for the two of you. You never know, with the right music, your romantic Valentine’s Day dinner may end with some slow dancing in your dinning room.
Staying in doesn’t mean you can’t have a wonderful romantic Valentine’s Day dinner. You never know, this may turn out to be the most romantic Valentine’s date yet.
About The Author
Christine Steendahl Is The Founder Of Dine Without Whine – Your Number One Online Source For Affordable And Family Friendly Weekly Meal Planning. Eliminate The Dinner Hour Stress And Re-Discover The Pleasure Of The Dinner Hour! For A Free Sample Menu And Grocery List Visit http://www.dinewithoutwhine.com/info.
Remember those pre-child days when you would go out to a fancy restaurant or spend the weekend at a romantic get-away to celebrate Valentine’s Day? That may not be an option this year, but you can still enjoy a romantic dinner with your spouse. Here are a few ideas on how you can easily create a romantic Valentine’s Day dinner at home.
Creating The Menu
This is the perfect time for some “Grown-up” food. Cook a separate dinner for the kids or order in some pizza. Let the kids eat an early dinner and then send them off to play, or watch a movie while the two of you enjoy your meal. If your children are really young, you may want to put them to bed before you sit down for your Valentine’s Day dinner.
Cooking a restaurant inspired meal doesn’t have to be complicated. Pick up some mini-quiches in your grocers frozen food section and bake them up as an appetizer. For a first course pick up a can of gourmet style soup that you just need to heat up. Garnish with a dollop of sour cream and some fresh herbs for visual appeal.
Choose a main dish that you can prepare ahead of time, so you can enjoy the evening. Good choices are baked salmon or chicken. Just place either one in a baking dish, add whichever marinade you prefer and refrigerate. When you are ready just bake it until it’s done. Serve with mixed greens and fancy store-bought vinaigrette. Grab French bread, or fix some wild rice.
Dessert could be anything from cheesecake with fresh fruit, to chocolate dipped strawberries to chocolate mouse that you can make ahead and refrigerate. Or serve assorted cheeses with a nice glass of red wine.
Setting The Scene
Set the table with a tablecloth, cloth napkins and candles. Take out your good china and crystal. Since dinner will be just for the two of you, you don’t have to worry about damaging any of your special tableware. Now is the perfect time to enjoy all these fancy goodies you received as wedding gifts.
Take the time to dress up, and do your hair and makeup. I feel sure you spouse will appreciate it and you will feel like you are actually going out. For even more fun get ready in separate rooms and ask your date to come pick you up.
Turn down the lights and light the candles. Play some soft, romantic music, or some songs that have special meaning for the two of you. You never know, with the right music, your romantic Valentine’s Day dinner may end with some slow dancing in your dinning room.
Staying in doesn’t mean you can’t have a wonderful romantic Valentine’s Day dinner. You never know, this may turn out to be the most romantic Valentine’s date yet.
About The Author
Christine Steendahl Is The Founder Of Dine Without Whine – Your Number One Online Source For Affordable And Family Friendly Weekly Meal Planning. Eliminate The Dinner Hour Stress And Re-Discover The Pleasure Of The Dinner Hour! For A Free Sample Menu And Grocery List Visit http://www.dinewithoutwhine.com/info.
