Valentine’s dinner

This year for Valentine’s Day, Eric and I are going to hit a lovely little DC wine bar for dinner on Saturday night. I just love getting dressed up and having a romantic night out. However that leaves something to be desired for Sunday, the actual holiday.

I happen to love cooking and trying out new recipes (that sometimes fly, sometimes flop). This Sunday, for a mini addition to the lovely holiday, I am going to make a classic: surf and turf. Both Eric and I love a good steak, however it’s something that we don’t eat often so it is the perfect decadent choice for the holiday. Being from Maryland, crab meat is the perfect add-on. I’ll pair it with potatoes, asparagus, and a good bottle of red wine!

Filet Oskar

Steak with Crab and Hollandaise

Recipe courtesy of Saveur


2 cups plus 3 tbsp. unsalted butter
4 egg yolks
1 1⁄2 tsp. red wine vinegar
1⁄4 tsp. cayenne pepper, plus more for garnish
2 tbsp. canola oil
4 filet mignon steaks (about 6 oz. each)
Kosher salt and finely ground black pepper, to taste
8 oz. jumbo lump crabmeat, picked over for shell pieces
1 bunch asparagus, trimmed and steamed
Finely chopped parsley, for garnish


  1. Heat 2 cups butter in a 2-qt. saucepan over medium-low heat. Skim and discard film from surface. Pour clarified butter from pan into a bowl, leaving milky sediment behind. Fill a 4-qt. saucepan with 2″ of water; bring to a simmer over medium heat and rest a heatproof bowl over pan. Add egg yolks, vinegar, cayenne, and 1 tsp. water to the bowl; cook, whisking constantly, until a thick sauce has formed, 4–5 minutes. Slowly whisk in clarified butter to make a smooth hollandaise; keep sauce warm.
  2. Heat 1 tbsp. butter with oil in a 12″ skillet over medium-high heat. Season steaks with salt and pepper and add to skillet; cook, flipping once, until browned and cooked to desired doneness, 4–5 minutes for medium rare; keep warm.
  3. Wipe out skillet and melt remaining butter over medium heat. Add crab; cook until warmed, 1–2 minutes. To serve, divide steaks among plates; top with crabmeat and asparagus. Spoon hollandaise over top; garnish with cayenne and parsley.

Eric is far from a dessert guy. In years past, I’ve made him the works – cupcakes, cookie cakes, cannolis and more. However the one treat he can’t seem to resist? Rice Krispies treats. Homemade, they are especially delicious and serve as the perfect light after-dinner dessert.

Heart-Shaped Rice Krispies Treats

Recipe courtesy of Rice Krispies


3 tablespoons butter
1 package (10 oz., about 40) JET-PUFFED Marshmallows
6 cups Kellogg’s Rice Krispies cereal
Red food coloring
Heart-shaped cookie cutter


  1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Add a few drops of red food coloring until you’ve reached the desired shade of pink. Remove from heat.
  2. Add the Rice Krispies. Stir until well coated.
  3. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Use heart-shaped cookie cutter to cut hearts out of the Rice Krispies treats. Best if served the same day.



Featured Image | Pinterest

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