Its getting to be that special time of year and I wanted to prepare for you a very special 2011 Valentines meal. This meal features lots of romantic foods that are guaranteed to be a gastrointestinal delight as well as helping you set the mood. Valentines day is the most romantic day of the year and it comes from a Roman fertility holiday celebrating the goddess Venus. In its modern incarnation its our one day everyone who is in a relationship or seeing someone uses to be their most romantic. With that in mind try this great Valentine’s Day feast for two!
Cameron’s Valentine’s Menu
Antipasti:
Italian hard salami, water crackers, slides of baby mozzarella,
Main course:
Italian Stuffed Cornish Game Hen (serve with a rich White Zinfandel)
Rice Pilaf
String Beans
Dessert:
Chocolate Souffle with ice cream
How to make it:
Cornish game hen
Stuffing:
1 cup bread crumbs
1/2 cup water
2 tbsp cranberries
2 tsp oregano
2 tsp basil
2 tsp tyme
Game Hens:
2 tbsp oil
1 tsp cumin
1 tsp crushed red pepper
1 tsp pepper
1 tsp salt
1 tsp rosemary
Combine with oil and rub on game hens after the hens are stuffed.
Prepare the stuffing over medium heat until well blended and warm. Stuff two prepared cornish game hens with the stuffing. Bake the hens at 350 for 60 minutes until they are white and warm at 140 degrees fahrenheit. To keep in the moisture, I recommend placing them in a shallow baking dish and covering with foil for half of the cooking
time.
Rice Pilaf
2 cups white rice (preferably long grain)
1 cup of chicken fat
1/2 cup chopped onion – green onion (scallions) or yellow onion
1/2 cup chopped celery
Up to 4 cups of stock (amount depends on the type of rice you are using), either chicken stock or vegetable stock for vegetarian option, or a mix of water and stock
2 teaspoons of Vegesal (or other seasoned salt)
1/4 teaspoon ground pepper
1/8 teaspoon cayenne
Boil rice in chicken stock season rice during the last 2-3 minutes of cooking. Stir well and serve warm.
Chocolate Souffle
This is one of my favorites!
1/3 cup sugar
5 oz bittersweet chocolate
3 large egg yolks at room temperature
6 large egg whites
Preheat oven to 375°F. Melt chocolate in a metal bowl set over a saucepan of barely simmering water, stirring occasionally until smooth.
Remove bowl from heat and stir in yolks (mixture will stiffen). Beat whites with a pinch of salt in a large bowl with an electric mixer at medium speed until they just hold soft peaks. Add 1/3 cup sugar, a little at a time, continuing to beat at medium speed, then beat at high speed until whites just hold stiff peaks. Stir about 1 cup whites into chocolate mixture to lighten, then add mixture to remaining whites, folding gently but thoroughly.
Spoon into soufflé dish and run the end of your thumb around inside edge of soufflé dish (this will help soufflé rise evenly). Put Souffle dishes onto a baking sheet with some water.
Bake in middle of oven until puffed and crusted on top but still jiggly in center, 24 to 26 minutes. Serve immediately.
Cameron’s twist: Just as you serve it, break the center with a spoonful of ice cream.
