Tuesday, February 5, 2013

Tempt My Tummy Tuesday!!! ( v-day part one)

Valentines day is just around the corner. Being that we are living the thrifty side of life. We decided that we will do something at home after we put the babies to bed....now when I say "WE" I mean ME.

Hub's never ever remembers anything when it comes to this "Hallmark Holiday" as he likes to call it. I use to get my feelings so hurt. This year I wanted to do something with the boys and make my house look like Pintrest puked all over. Make my friends and family and other Mom's especially the mean moms green with Jealousy of my detailed and lovely handmade Valentines. 

Well I will be lucky if I can do anything more then buy pre made Pillsbury sugar cookies with the little heart in the middle that I just have to cut with my dull kitchen knives.  I bought mickey mouse cards for the boys to send out and we will skip doing any crafts this year and I will make a bucket list for next year. So the boys will be a little older and can do these fun things and truly enjoy them. Damn those moms that can do it all. When all I can do is dream about it in my head.

 I look at it this way....Might as well make it a nice one last V-day that we can focus on just the Hubs and I. So I am going to surprise Hubs with a Surf and Turf menu. Here is the Recipe that I will be using. I got it from a magazine on our 2nd anniversary, it will be rather nice to use it again. I will post other fun things I have up my sleeve for our romantic evening. My Camera is broke so please bear with me.

Surf and Turf.

                                                                                                          Photo credit from amazon.com
  • 3 garlic cloves, minced
  • 2 teaspoons plus 2 tablespoons EVOO, divided
  • 1/4 cup minced fresh parsley ( get all my herbs at trader joes)
  • 3 tablespoons chopped green onions
  • 2 tablespoons minced fresh thyme
  • 2 teaspoons grated lemon peel
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon cayenne pepper
  • 1/2 cup butter, softened
  • 1 cup soft bread crumbs
  • 1/4 cup butter, melted
  • 4 lobster tails (8 to 10 ounces each)
  • 4 beef tenderloin steaks (4 ounces each)
  • 4 teaspoons coarsely ground pepper
  • Directions

    • In a small skillet, saute garlic in 2 teaspoons oil until tender; remove from the heat. In a small bowl, combine the parsley, green onions, thyme, lemon peel, salt, pepper, cayenne and reserved garlic. Set aside 1/2 cup for crumb topping.
    • Add softened butter to remaining herb mixture; mix well. Shape into a 1-in.-thick log; wrap in plastic wrap. Refrigerate for 30 minutes or until firm.
    • For crumb topping, combine the bread crumbs, melted butter and reserved herb mixture; set aside.
    • Split lobster tails in half lengthwise. With cut side up and using scissors, cut along the edge of shell to loosen the cartilage covering the tail meat from the shell; remove and discard cartilage.
    • Place lobster tails on a baking sheet; top with reserved crumb topping. Bake, uncovered, at 375° for 15-20 minutes or until meat is firm and opaque and crumbs are golden brown.
    • Meanwhile, sprinkle steaks with coarse pepper. In a large skillet over medium heat, cook steaks in remaining oil for 4-5 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°).
    • Unwrap herb butter; cut four 1/4-in.-slices from log. Place one slice on each steak. Serve with lobster. Rewrap remaining butter; refrigerate for 1 week or freeze for up to 3 months. Yield: 4 servings.


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