Our Valentine's Dinner....a little late.

This was Alexis's Valentines Day Dinner and he loved it!
I'll add the dessert in aother post
There was also a Crab Cake appetizer but I forgot to take a picture of it :(

Sausage Stuffed Mushrooms

Stuffing:

• 1 tablespoon extra-virgin olive oil, one turn of the pan




• 24 large Porcini mushroom caps, stems removed and reserved brushed with damp towel




• Salt and pepper




• 3/4 pound sweet bulk Italian sausage




• 4 cloves garlic, chopped




• 20 stems mushrooms, finely chopped




• 1 rib of celery and green, leafy top from the heart of the stalk, chopped




• 1/2 small onion, chopped




• 1/2 small red bell pepper, seeded and chopped




• 1 (10-ounce) box chopped frozen spinach, defrosted and squeezed




• dry 3 slices white bread, toasted and buttered, chopped into small dice




• 1/3 cup grated Parmigiano or Romano, 2 handfuls

1. Preheat oven to 500 degrees F.




2. Heat a large skillet over medium high heat. Add oil and mushroom caps and season caps with salt and pepper. Saute caps 5 to 7 minutes, until they are lightly browned and tender on edges. Turn caps up and let juices drain away from caps.




3. Transfer caps to a small nonstick baking sheet.
   




4. Wipe out skillet and return to heat.




5. Add a touch of oil and sausage to the hot skillet. Brown and crumble sausage for 3 minutes.
   




6. In a food processor pulse and chop the garlic, add mushroom stems and pulse to chop the mushroom stems. A




7. Add celery, onion and red bell pepper to the mushrooms and pulse to chop.




8. Remove mixture from the processor and saute veggies and mushrooms over medium high heat another 3 to 5 minutes.




9. Add dry, defrosted spinach and stir into stuffing.




10. Add chopped bread and cheese to the pan and toss stuffing until bread is moist and stuffing is combined, 2 or 3 minutes.




11. Fill caps with stuffing using a small scoop or large spoon.




12. *If you have on hand sprinkle some fresh grated Parmasean Cheese on top.




13. Place caps in hot oven and reduce heat to 450 degrees F.




14. Bake 6 to 8 minutes to crisp edges of stuffing and set stuffing in mushrooms.




15. Transfer stuffed mushrooms to a serving plate.

Ribeye Steaks, Asiago Cheese Mashed Potatoes, Scampi Shrimp and Sauteed Asparagus.

Ribeye's

• 
  
  2 Ribeye Steaks



• 
  
  Sea Salt



• 
  
  Fresh Ground Peppercorn



• 
  
  Worcestershire Sauce

Covered in Sea Salt, Fresh Ground Black Peppercorn, and a bit of Worcestershire Sauce.

Seared using a cast iron skillet on the stop top then placed in the oven for about 10 minutes for Medium cooking.

Asiago Cheese Mashed Potatoes

I took a little cue from Jen for these but made a few changes

• 
  
  1-2 cups of Fresh Asiago Cheese (shredded).



• 
  
  Baby red potatos (cut in halves or fourths)



• 
  
  7-10 Garlic Cloves



• 
  
  Butter



• 
  
  Heavy Cream



• 
  
  salt and pepper to taste

Boil the potatoes and the garlic cloves together until potatoes become tender (skin will start to peels). Drain. Mash all together, add heavy cream, 2 tablespoons of butter, shredded Asiago Cheese.

Voila!

Asparagus

Sauteed in a pan with olive oil, lemon juice, garlic powder, salt and pepper till tender.

Scampi Shrimp

• 
  
  1 1/2 pound shrimp, shelled and deveined


• 
  
  Kosher salt and freshly ground black pepper


• 
  
  2 tablespoons unsalted butter


• 
  
  2 teaspoons minced garlic


• 
  
  1/4 cup dry white vermouth


• 
  
  1 tablespoon freshly squeezed lemon juice


• 
  
  2 teaspoons finely chopped flat-leaf parsley leaves


• 
  
  lemon juice

I just throw it all in a pan till the shrimp cooks. :)