Now for the best part of the meal: dessert.  Nothing is more romantic than a savory, sweet desert shared together on Valentine’s Day.  This recipe is quite simple and you can even prepare it ahead of time that way you’re not struggling to get it together on the day of.

Chocolate Mousse

Ingredients

• 8 (1 ounce) squares semisweet chocolate, coarsely chopped
• 1/2 cup water, divided
• 2 tablespoons butter (no substitutes)
• 3 egg yolks
• 2 tablespoons sugar
• 1 1/4 cups whipping cream, whipped

 

Directions

In a microwave or double boiler, heat chocolate, 1/4 cup water and butter until the chocolate and butter are melted. Cool for 10 minutes. In a small heavy saucepan, whisk egg yolks, sugar and remaining water. Cook and stir over low heat until mixture reaches 160 degrees F, about 1-2 minutes. Remove from the heat; whisk in chocolate mixture. Set saucepan in ice and stir until cooled, about 5-10 minutes. Fold in whipped cream. Spoon into a margarita glass or champagne flute for appeal.  Refrigerate for 4 hours or overnight.  Pairs beautifully with a Bordeaux or Port.  Happy Valentine’s!

 

Yup, it’s coming up people and you know what that means; flower stores all over are counting their rose pedals, heart-shaped boxes full of chocolates are selling like hot cakes, and restaurants are getting booked up by the hour.  But you know, with all the hustle and bustle associated with going out on Valentine’s day, the “special” just seems to get lost in it all.  Don’t get me wrong, I love going out for a prepared romantic meal for two, but how romantic can it be when stuffed in a loud, crowded room full of people?  You really want to enjoy that time with just that special someone sitting across from you.

So, why don’t more people just make it a more intimate, romantic setting for two at home?  Well let’s be honest – this is a girl’s holiday and I think I could say pretty confidently that girls usually reign supreme in the kitchen over guys.  Some guys might feel a little lost and overwhelmed at the idea of making a beautiful meal at home that will impress, so they’re quick to just go through the phone book and find a perfect place to have it done for them.  Well, I think I can help guys.  I thought I’d share a recipe that I think would be perfect for this Valentine’s Day, all while keeping it simple, and still getting the romantic satisfaction that you’re truly looking for.  Creamy, savory, delicious Chicken Marsala will definitely put love in the air, and in your tummy.  And don’t be shy ladies; if you feel like switching the tables around, this dish will be sure to please him too:

Chicken Marsala with Angel Hair Pasta

Ingredients

• 4 skinless, boneless, chicken breasts (about 1 1/2 pounds)
• All-purpose flour, for dredging seasoned
• Kosher salt and freshly ground black pepper, garlic & onion powder
• 1/4 cup extra-virgin olive oil
• 4 ounces prosciutto, thinly sliced
• 8 ounces crimini or porcini mushrooms, stemmed and halved
• 1/2 cup sweet Marsala wine
• 1/2 cup chicken stock
• 2 tablespoon unsalted butter
• 1/4 cup chopped flat-leaf parsley
• 1 pound box of Angel Hair Pasta

Directions

Start a pot of salted water to boil for the pasta.

Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them; pound with a flat meat mallet, until they are about 1/4-inch thick. Put some flour in a shallow platter and season with a fair amount of the salt, pepper, garlic and onion powder; mix with a fork to distribute evenly.

Heat the oil over medium-high flame in a large skillet. When the oil is nice and hot, dredge both sides of the chicken cutlets in the seasoned flour, shaking off the excess. Slip the cutlets into the pan and fry for 5 minutes on each side until golden, turning once – do this in batches if the pieces don’t fit comfortably in the pan. Remove the chicken to a large platter in a single layer to keep warm.

Lower the heat to medium and add the prosciutto to the drippings in the pan, saute for 1 minute to render out some of the fat. Now, add the mushrooms and saute until they are nicely browned and their moisture has evaporated, about 5 minutes; season with salt and pepper. Pour the Marsala in the pan and boil down for a few seconds to cook out the alcohol. Add the chicken stock and simmer for a minute to reduce the sauce slightly. Stir in the butter and return the chicken to the pan.  Add pasta to the boiling water; the pasta should take 4-5 minutes to cook.  Simmer gently for 1 minute to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving.  I suggest a nice, buttery Chardonnay to pair with.  Hope you enjoy!

I’ve come to realize that I have a thing for Spanish wines.  Whether I’m perusing at a local wine boutique, trying the different varietals at a wine festival, or grabbing a bottle featured right here in our club, I’ll always give a wine from Spain a little more attention.  But when I see an old vines wine from Spain, it’s an automatic no-brainer for me.  I’ve come to love the robust and full bodied flavor that a wine incorporating old vines produces, and I’d like to share with you a great recipe idea that pairs perfectly with this month’s 2010 11 Piños Bobal Old Vines from Spain.  Pork Chops anyone?

Savory Marinated Pork Chops

1 cup olive oil                                               pinch of red pepper flakes

2/3 cup wine vinegar                                   2 1/2 tsp. kosher salt

2 Tbl. lemon juice                                        1 1/4 tsp. black pepper

2 cloves garlic – chopped                            1 jalapeno pepper

2 shallots – minced                                      1 cup Italian Parsley

1 tsp. oregano

 

In a food processor, combine the olive oil, lemon juice, vinegar, garlic, shallots, oregano, parsley, jalapeno, and crushed red pepper. Pulse until well blended but not pureed.  Add 1/2 teaspoon of salt and 1/4 teaspoon of the black pepper. Remove 1 cup of the sauce from the processor and transfer to a non-metal bowl, cover and refrigerate.

Season the pork chops on both sides with the remaining 2 teaspoons of the kosher salt and the remaining teaspoon of the black pepper and place in a large, zip-loc storage bag.  Add the remaining sauce from the processor. Seal bag and refrigerate the pork chops for 2 hours (turning frequently).

Remove pork chops and reserved sauce from the refrigerator and let them come to room temperature for 20-30 minutes. Brush the remaining sauce off the chops (discard that sauce) and set the chops over the hot grill or grill pan. Cook for 8 to 10 minutes on the first side. Turn the chops over and continue to cook until they are done, another 8 to 10 minutes. Serve with the reserved sauce over top and of course, enjoy!