Southwest Valentine's Day Dinner Exclusive for Southwest Flair

By Donna Kelly and Sandra Hoopes of www.everydaysouthwest.com

Celebrate Love with this Spicy Southwest Sweetheart Supper!

            What could be better than chocolate and spice to add a little extra romance to your Valentine's Day?  And, dining in to celebrate with your sweetheart is a cozy and affordable way to say those three little words all over again!

            The legendary combination of chocolate and spice is dated back hundreds of years ago to the Aztec culture. Chocolate was rare and its use was reserved for royalty and sacred events and – here’s the Valentine connection – to honor a loved one. Perfect for  Valentine’s Day menu!

This Southwest menu brings together shrimp and filet mignon in a light and flavorful meal with just the right amount of heat. And, the shrimp are served in the shape of a heart – adding to the romance!

            Be sure to leave room for this warm and decadent Mexican chocolate cake with cinnamon chocolate sauce.  The Mexican chocolate is deep and rich with slightly spicy notes.  Serve the cakes warm and dripping with ganache.  They're perfect for sharing!

Fillet Asada with Greens and Cranberry Pecan Salad

2-8 oz filet mignon steaks

½ jalapeno, seeded

4 cloves garlic

¼ cup fresh cilantro leaves

2 limes

1 small orange

2 tablespoons white wine vinegar

½ cup vegetable or corn oil

Salt

Fresh ground pepper

Place beef filets a large baking dish.

Cut limes and oranges into wedges and remove seeds.  Combine jalapeno, garlic, cilantro, limes, oranges, vinegar and oil in food processor and blend until finely chopped.  Pour over filets.  Cover tightly with plastic wrap.  Refrigerate for one hour.

Remove fillets from marinade and season with salt and pepper.  Grill over medium-high flame (you can also use a grill pan or broiler).  Brush grill with oil to prevent sticking.  Grill until medium rare (about 7 to 10 minutes per side). Turn only once.

Remove fillets and transfer to a cutting board; let it rest for 5 minutes.  Thinly slice the fillets and serve with mixed greens salad with cranberries and pecans.

Mixed Greens Salad with Cranberries and Pecans

2 cups mixed greens

1/2 cup dried cranberries

1/2 cup pecans

1/2 carrot, for garnish

Toss greens, cranberries and pecans with two tablespoons Chile Lime Vinaigrette.

Chili Lime Vinaigrette

2 limes zests

1/4 cup fresh lime juice

2 tablespoons red chili powder

1/2 cup honey

Dash of salt & pepper

Zest limes and reserve the juice.  In a small bowl, combine lime juice, lime zest and chili powder.  Stir in the honey.  Add salt and pepper.

 South-of-the-Border  Chocolate Cake

8 oz. unsalted butter
5 oz. Mexican chocolate, chopped
3 large eggs
3 large egg yolks
1/4 C. sugar
3 Tbs. all-purpose flour

Garnish with:

Cinnamon Chocolate Ganache

            2 oz Mexican Chocolate, chopped

            2 oz cream

            1/4 teaspoon chipotle chile powder

            1/4 teaspoon cinnamon        
Lightly sweetened whipped cream 
Strawberries

Preheat the oven to 350 degrees.

Coat the insides of 6 individual 8-oz. custard cups or ramekins with three ounces of butter.

Cut up the remaining butter into pieces. Melt together the chopped chocolate and the butter  in the top pan of a double boiler or microwave (be careful not to scorch chocolate).  Stir frequently, until completely melted and blended. Remove the pan or bowl from the heat and set aside.

With an electric mixer, beat together the eggs, egg yolks, and sugar  until the mixture turns pale yellow, thick, and creamy, about 5 minutes.

Fold the egg mixture into the chocolate mixture about one third at a time. Gently fold in the flour just until no streaks remain.  Spoon this batter into the prepared custard cups or ramekins until two-thirds full. Put the cups or ramekins on a baking sheet.

Bake just until the cakes have risen and their sides look firm, 10-12 minutes.  Do not over bake them.  Remove the cakes from the oven and set them aside to cool slightly for about 10 minutes.

Unmold onto individual serving plates, or serve in the ramekins.

For ganache, bring the cream to a boil (the microwave works well but be careful, it boils over easily).  Pour over chopped chocolate and stir until smooth.  Stir in cinnamon.

Serve cakes with ganache, whipped cream and fresh strawberries.

Sweetheart Shrimp

Sweetheart Shrimp on a Pilaf with a Balsamic Reduction Drizzle

Don't skip the short brine for the shrimp - the salty water brightens the flavor and texture.

Pressing shrimp into spice mixture

Sweetheart Shrimp

Four huge uncooked shrimp, minus veins and shells
1 tablespoon sweet paprika
1 teaspoon smoked paprika
2 teaspoons cumin
1/4 teaspoon coriander
1/4 teaspoon salt
1/4 teaspoon ginger
1/4 teaspoon curry powder
1/4 teaspoon cayenne pepper
A little canola oil spray

Soak the shrimp in 4 cups cold water and 1 tablespoon kosher salt for about 20 minutes. Remove shrimp and rinse well to remove all salt.

Pat shrimp dry with a paper towel. Combine all spices and spread spice mixture on a small plate. Press one side of shrimp in spices. Place shrimp on a baking sheet spiced side up and lightly spray with oil. Broil or grill shrimp until lightly browned on spiced side. Turn shrimp over and press bottom side into spices. Place on baking sheet with this side up and again spray with a little oil. Broil or grill until done.