Are you and your significant getting ready to celebrate Valentine’s Day? This year Valentine’s Day lands on a Thursday meaning you’ll have had a long day at work and won’t necessarily have extra money to spend since payday is not until Friday. We would like to wish you a Happy Valentine’s Day by offering a few different recipes for a romantic meal at home, offer a lovely tip for how to really enjoy the night without spending a fortune. The ingredients and even a gift for your someone special can all be picked up at the Redland Market Village.
Appetizer || Spanish Tapas-Inspired Mussels
- 2 teaspoon oil, olive, extra-virgin
- 8 ounce(s) beans, garbanzo (chickpeas)
- 8 whole tomato(es), cherry
- 1 small onion(s)
- 2 clove(s) garlic
- 4 ounce(s) pimento
- rinsed, chopped
- 2 teaspoon oregano, fresh
- 1/2 teaspoon pepper, black ground
- 1 pinch saffron
- 1/2 cup(s) broth, vegetable
- or reduced-sodium chicken broth
- 1/4 cup(s) sherry, dry
- 2 pounds mussels
- scrubbed and debearded
- Heat oil in a large saucepan over medium heat.
- Add chickpeas, tomatoes, onion, garlic and pimentos. Cook, stirring frequently, until softened, 6 to 8 minutes.
- Stir in oregano, pepper and saffron. Cook, stirring, until fragrant, about 30 seconds.
- Pour in broth and sherry, stirring to scrape up any browned bits. Bring to a simmer.
- Add mussels and stir to combine. Return to a simmer. Cover, reduce heat and simmer until the mussels open, 6 to 8 minutes. Stir; discard any unopened mussels before serving.
Image & Recipe courtesy: everydayhealth.com
Main Course || Pontevedra-Style Spanish Chicken
- 1 (3 to 3 1/2 pound) whole chicken, cut into pieces
- 2 cups olive oil
- 1/2 cup butter, melted
- 1 head roasted garlic, minced
- 1/4 cup sweet Pimenton de la Vera (Spanish smoked paprika)
- salt and freshly ground black pepper to taste
- Preheat oven to 350 degrees F (175 degrees C).
- Place the chicken pieces in a roasting pan skin-side down. Pour the olive oil and melted butter over the chicken. Sprinkle the pieces with minced roasted garlic, paprika, salt, and pepper.
- Roast in the preheated oven for 35 minutes. Turn the chicken pieces skin-side up and roast until the chicken is done and the skin is crispy, about 25 minutes more. An instant-read thermometer inserted into the meat should read 165 degrees F (74 degrees C).
- Serve the chicken pieces with the sauce on the side for dipping.
Recipe courtesy: Allrecipes.com
Dessert || Canarian Style Flan
- 6 large eggs
- 2 cups of whole milk
- 2 cups of condensed milk
- 1 teaspoon vanilla extract
- Lemon zest from one lemon
- Caramel to coat the pan
- Preheat the oven to 350°F (175°C)
- Beat the eggs really well, and then beat in the condensed milk and vanilla until combined.
- Beat in the whole milk.
- Add the lemon zest and stir.
- Coat a flan pan (any normal baking mold will do) with butter and then with caramel.
- Pour in the egg and milk mixture, and place in a water bath (bain marie) for about 3550 minutes (the time will depend on the pan you are using so after about 35 minutes check frequently).
- When a toothpick inserted into the center of the flan comes out clean, it’s ready!
- Let the flan cool completely, then flip over onto a serving dish. Spoon extra caramel sauce on top and enjoy!
Recipe courtesy: Laurn Aloise
We hope you enjoy the day knowing you outsmarted those who chose to spend their night driving around and waiting in long lines. Not only did you get have a good meal and good conversation, you did it without paying a fortune!