
It's almost time for romance. That's right. The St. Valintino day is upon us. Do you buy yer lady some red, red roses? NO! I buy my wife flowers when the market is prudent for such a purchase, not when the lady types say that I have to. Don't tell me what to buy, society! Do you take your ladyfriend out to a restaurant? NO! Eating joints are packed, the servers are trying to get people in and out, the kitchens are churning out food, and the patrons are a bunch of loud fools that rarely go out in public. (Except on ole Feb 14th) It won't be the magical evening that she's expecting, and she's going to blame you. Then you may get lucky and get blindsided by a drunk driver on your way home. Whheeeee. Fighting mobs of jokers isn't a nice evening. Save your money and go to that same restaurant in March.
Here's what you do. Make a nice dinner at home, with a bottle of bubbly. It will be great, and you can drink all you want, because you're already home. Get out the tablecloth and the candlesticks. It will cost 1/3 the price and be twice as good. Plus she will think that you're a knight, just because a huge caveman like you pulled himself together just enough to cook a meal.
Even if you have some easy recipes, try to cook everything at least once before you do it for real. I'm not talking about a dry run. Actually cook everything, to see how it tastes, and to iron out any problems. It also gives you an idea of the cooking times, so you can juggle stages properly. Also prep as much as you can, so that all that remains is to cook the food. For example, if you make crab cakes, shell the crabmeat and make them into patties the night before. Almost any dessert can be completely pre-made and left in the fridge.
It's important to have 3-5 stages. Like teensy-weensy meals to break up the evening, because you will sort of be up and down the whole night. It's better to have breaks in-between stages, than to have stages run together. You can put out a cheese plate with a few different types of cheeses and some of those thin ass "la-ti-da" crackers. Leave the triskets in the pantry. I like to put out fois-gras too because it's awesome. But it has more calories per ounce than butter, and I don't want the Mrs. reminding me that I'm fat enough. If you want to try it, mix some fois-gras with Grand Mariner (just a little) and orange zest. Then you spread it on crackers and go straight to heaven. And just make sure she has some wine in her glass. They love it if they don't have to charge their own glass. I guess that's just a good rule anytime when you're with your gal. If a lady has to charge her own glass, it sort of makes them look like a lush. The wine and cheese gives you more time to work without neglecting her. Drink normal wine during the night and save the champagne for dessert time. Oh yeah, buy champagne flutes! They don't cost a lot, and it works a whole lot better than toasting your love with your collector smurf glasses.

Here's the general breakdown.
#1. Cheese plate
#2. Crab-cakes (the ones in restaurants have too much bread, and not enough crab. They make 'em lousy so they can cut a profit.) Ours will rule!
#3. Salad and bread - use some tomato wedges and don't use iceberg, because iceberg lettuce sucks. You can even buy a little bag of pre-made salad, and ceaser is always a hit. Don't forget to have a butter knife for the butter, so folks don't jam their personal knife into the community butter. That's just one of my pet peeves.
#4. Main meal- I'm doing "Chicken Tarragon" this year. It's a cream based sauce with mushrooms and other stuff. It's really easy. I think that God made cream and tarragon to go together. Sort of like chocolate and strawberries, or honey and tea. Anyway, whatever your main meal is, just make sure it can stay warm without ruining it. Don't use a delicate fish, or steak that must be a certain temperature.
#5. Dessert- I have no idea what I'm doing this year. One time I made tiramisu and it rocked. But that's way too expensive. One year I made chocolate moouse and put them in balloon glasses in the freezer to set up. I knocked 'em both over and had to clean out the freezer the next day. I may bake a cheesecake this year. Have some decaf coffee and/or tea preped. You can ask beforehand.
Brando's Crab Cakes2tbs butter
2tbs finely chopped onion
2 red chilies, seeded and minced
2 large eggs
2tbs chopped fresh herbs (basil, tarragon, parsley, and cilantro)
2tbs lemon juice
1 lb. crab meat, carefully picked over and any bits of shell removed.
2/3 cup bread crumbs
Dash hot sauce
Dash salt + pepper
Some olive oil (enough to maintain 1/4" layer in sauté pan)
Cornmeal (enough to lightly coat each crab cake)
Instructions: Melt the butter over med heat, add the onions and chili. Sauté the vegetables for 1-2 minutes, then remove from heat and set aside to cool. Beat the eggs, chopped herbs, and lemon juice. Then mix all the other ingredients together. The idea is that it's mostly crab meat. The eggs and bread crumbs are just to bind it together. Make 'em into 4 large crab cakes. Lightly coat them with cornmeal. After the oil is hot(med-high), carefully add the crab cakes to the pan. Cook till golden brown. It should take about 3-4 minutes per side. Serve immediately, or loosely cover and transfer to a warm oven. Serve with a big dollop of tartar sauce w/ paprika on the serving plate. You can even sprinkle paprika and parsley over the entire serving plate. That looks nice, I guess.
I'd also like to talk about the main meal a bit more. Just stick to the basics. It only has 3 parts. A meat, a starch, a veg. And keep the portions small, so she doesn't feel overwhelmed. A great starch is risotto. Extremely easy because you can cook it the previous day, and warm it in the microwave. It doesn't hurt it a bit. Extremely awesome, because when you take your first bite, you will forget about all of those inferior rice dishes. Risotto is the master race of rice.
Risotto with Porcini Mushrooms and MascarponeFrom Cooking Light"Mascarpone is a buttery-rich cheese that gives this risotto its luxurious creamy consistency. Porcini mushrooms have a smooth, meaty texture when hydrated; their pungent, woodsy taste gives an extraordinary depth to this dish, wonderfully reminiscent of the original version I tasted in Italy. I chose the shallots for their mild onion flavor." -Kathleen Kanen
1 1/2 cups boiling water
1/2 cup dried porcini mushrooms (about 1/2 ounce)
1 (14-ounce) can less-sodium beef broth
Cooking spray
1 cup uncooked Arborio rice or other short-grain rice
3/4 cup chopped shallots
2 garlic cloves, minced
1/2 cup dry white wine
1/4 cup (2 ounces) grated Parmigiano-Reggiano cheese
1/4 cup (1 ounce) mascarpone cheese
1 tablespoon chopped fresh or 1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Combine boiling water and mushrooms; let stand 10 minutes or until soft. Drain through a colander over a bowl. Reserve 1 1/4 cups soaking liquid, and chop mushrooms.
Bring soaking liquid and broth to a simmer in a small saucepan (do not boil). Keep broth mixture warm over low heat.
Heat a large saucepan over medium-high heat. Coat pan with cooking spray. Add rice, shallots, and garlic; sauté 5 minutes. Add wine, and cook until liquid evaporates (about 2 minutes).
Add 1 cup broth mixture to rice mixture; cook over medium heat 5 minutes or until the liquid is nearly absorbed, stirring occasionally. Add remaining broth mixture, 1/2 cup at a time, stirring occasionally until each portion of broth mixture is absorbed before adding the next (about 25 minutes total). Add mushrooms, cheeses, thyme, salt, and pepper; stir gently just until the cheese melts. Serve warm.
Seriously, both the risotto and the crab cakes are top notch.
Have a great V day. From your pal, the Great Brando.