Shan's Valentine's Day  Menu
Click for PHOTO GALLERY!
Ginger Martini
Roasted Almonds with Chili Oil
Roasted Asparagus
Shrimp Scampi with Angle Hair
Baby Green Salad & French Bread
Avocado Ice Cream with sliced Oranges & Chocolates!
   This menu was inspired by true love.  A
combination of aphrodisiacs are sure to inspire
and stimulate your meal.  Local organic
ingredients are best, check out the list of
additional aphrodisiacs to the left and
substitute as . Enjoy! xoxo, Shan.

Set the mood with a:

GINGER Martini

Ice
3 ounces vodka, any flavor
1/2 to 1 ounce ginger syrup, recipe follows
1/2 teaspoon freshly squeezed lime juice
Twist of lemon or lime

Fill a cocktail shaker or small pitcher with ice. Add the vodka,
ginger syrup, and lime juice. Cover and shake vigorously, or stir,
until combined and chilled, about 30 seconds. Strain into a
chilled cocktail glass. Add twist and serve.

Ginger Syrup:
1 lemon
2 cups coarsely chopped fresh ginger with peel, about 8 ounces
1 cup sugar
2 cups water

Remove the outer peel of the lemon with a vegetable peeler,
taking care not to include too much of the bitter white pith. Finely
chop the lemon peel and ginger in a food processor.
Transfer the lemon-ginger mixture to a medium saucepan, add
the sugar and water and bring to a boil. Reduce heat, and
simmer, partially covered, for 15 minutes. Strain the mixture and
cool. Cover and refrigerate for up to 1 week.


Roasted ALMONDS in CHILI Oil - a great compliment to
the Ginger Martini!

1/2 cup extra-virgin olive oil
1/2 pound raw whole almonds, with skin
1 fresh red chile, split
1/2 teaspoon salt


Preheat the oven to 375 degrees F.
Heat the oil in a large ovenproof skillet over medium flame for a
couple of minutes to get it nice and hot. Add the chile and allow it
to infuse into the oil for 1 minute. Add the almonds, cook and stir
for 2 minutes until the almonds are completely coated in the chili
oil. Put the pan (and almonds) in the oven and roast for 15
minutes until the nuts are toasty and fragrant. Remove the
almonds from the oil to a plate lined with paper towels and
sprinkle with salt.



Shrimp Scampi with Angle Hair

1 pound angle hair pasta
8 tablespoons olive oil
1 large shallot, finely diced
5 cloves garlic, sliced
Pinch red pepper flakes
20 large shrimp, about 1 pound, peeled and deveined, tail on
Kosher salt and freshly ground black pepper
1/2 cup dry white wine
1 lemon, juiced
1/4 cup finely chopped parsley leaves

   For the pasta, put a large pot of water on the stove to boil.
When it has come to the boil, add a couple of tablespoons of salt
and the angel hair. Stir to make sure the pasta separates; cover.
When the water returns to a boil, cook for about 5 minutes or
until the pasta is not quite done. Drain the pasta reserving 1 cup
of water.

   Meanwhile, in a large skillet, heat 4 tablespoons olive oil over
medium-high heat. Saute the shallots, GARLIC, and red PEPPER
flakes until the shallots are translucent, about 3 to 4 minutes.
Season the shrimp with salt and pepper; add them to the pan
and cook until they have turned pink, about 2 to 3 minutes.
Remove the shrimp from the pan; set aside and keep warm. Add
wine and lemon juice and bring to a boil. Add the remaining 4  
tablespoons olive oil.  When the oil is heated, return the shrimp
to the pan along with the parsley and cooked pasta and
reserved pasta water. Stir well and season with salt and pepper.
Drizzle over a bit more olive oil and serve immediately.  Grab
some


Roasted Asparagus
    The gorgeous color alone is enough to make you fall in love.

2 pounds asparagus, trimmed
1 shallot, finely chopped
1 clove GARLIC (YES!!! Don't be afraid!)
3 tablespoons extra-virgin olive oil
1 teaspoon freshly chopped tarragon leaves
Salt and pepper
1/4 lemon, juiced
3 bablespoons bread crumbs mixed with a pinch of parmesean
cheese (freshly grated is best)

Pile asparagus onto a baking sheet. Combine lemon, shallot,
garlic, extra-virgin olive oil and tarragon. Pour over the
asparagus and turn to coat spears gererously. Season the
asparagus with salt and pepper and roast about 8-10 minutes at
350 degrees F.  You want them to retain crispness. Remove
asparagus from oven and toss with a squirt of lemon. Top with
bread crumbs return to oven on broil for 1 minute until bread is
lightly toasted. WATCH THEM!! Do Not Burn!! Enjoy feeding each
other these delicious delicaies.

   Some French Bread, sliced and heated up in the oven wouldn't
hurt either! You don't need to do "garlic bread" style or spread it
with butter or olive oil at all since the pasta sauce will be
enough. Fresh hot Crispy Bread! mmmmmm

   A glass of WINE will go well with the Shrimp. Choose your
favorite. I enjoy Bonterra Organic Cabernet Sauvignon 2004... I
usually find it at Vons, Ralphs or Trader Joes.   soooo good!

    Serve the Shrimp and Asparagus with a side salad. ARUGULA
or Mixed baby greens tossed with a few fresh sliced
STRAWBERRIES and candied WALNUTS with a RASPBERRY
Vinegrette would go nicely.

   You could also do a butter or baby leaf salad with AVOCADO
and walnuts. Tossed with olive oil and sprinkled with Lemon
juice would go great with the shrimp.


            For Dessert: I found this recipe and Fell in LOVE!

AVOCADO Ice Cream!!
    I don't have an ice crem maker, but if I did, I'd be making this!!  
With the Milk and Heavy Cream, this is perfectly decadant for
Valentine's Day.  I will try a modified, maybe Sorbet style version
and let you know how it turns out.

12 ounces avocado meat, approximately 3 small to medium
1 tablespoon freshly squeezed lemon juice
1 1/2 cups whole milk
1/2 cup sugar
1 cup heavy cream

Peel and pit the avocados. Add the avocados, lemon juice, milk,
and sugar to a blender and puree. Transfer the mixture to a
medium mixing bowl, add the heavy cream and whisk to
combine. Place the mixture into the refrigerator and chill until it
reaches 40 degrees F or below, approximately 4 to 6 hours.
Process the mixture in an ice cream maker according to
manufacturer's directions. However, this mixture sets up very
fast, so count on it taking only 5 to 10 minutes to process. For
soft ice cream, serve immediately. If desired, place in freezer for
3 to 4 hours for firmer texture.

    Serve with thinly sliced orange rounds and assorted
chocolates.

Look for photos of my meal to be posted after V day! I can't wait
to create and indulge!

                    With Love,
                      Shan.
If you like someone, tell him/her,
because you might find out that
they like you too." anonymous
APHRODISIACS

Avocado
Almonds
Arugula
Basil
Bananas
Carrots
Chilis
Chocolate
Figs
Ginger
Honey
Licorice
Mustard
Nutmeg
Oysters
Pine Nuts
Pineapple
Raspberries
Strawberries
Vanilla
Wine



Want more info?
Check out this great
site that I love! The
Gourmet Sleuth.







“Forget love, I'd
rather fall in
chocolate.”
"Love
needs
no
map,
for
it
can
find
it's
way
blindfolded."
Source
Unknown
Albert Einstein:
Gravitation is
not responsible
for people
falling in love.
Amy Bloom:
Love at first
sight is easy
to
understand;
it's when two
people have
been looking
at each other
for a lifetime
that it
becomes a
miracle.
Aphrodisiacs
Light the fires of love with
oysters, asparagus and
more

   Food, love and sex have
been linked together since
time immemorial. In fact,
Pliny and Dioscordes
(Ancient Greeks)
documented the seductive
powers of food in the first
century AD. This Valentine's
Day, try some of my simple
recipes each containing
popular APHRODISIACS
and see if the sparks fly.
Worse case scenario: You
get a delicious meal.
Well, I didn't get to
make everything on
my menu.... Hopefully
you did!  Please
share any pictures
with me!!  I hope you
enjoy my photo
gallery and stay
tuned for more great
foodies!!!
xoxo,
Shan.
Shan's Valentine's Day  Menu
PHOTO GALLERY!
Ginger Martini
Roasted Almonds with Chili Oil
Roasted Asparagus
Shrimp Scampi with Angle Hair
Baby Green Salad & French Bread
Avocado Ice Cream with sliced Oranges & Chocolates!
He liked it!
My finished plate of love......
mmmmm!
Roasting Asparagus!! So good!