Recipe(tried): Suggested Dinner for Valentines' Day

I am getting to that "certain age" where unmarried ladies of good taste never tell their age, and where most of their male friends or lovers are either married, with an incipient attack of "premature" Alzhaimer or dead!

Now I give great importance to friendship, to health & to good humor. My Valentines' gathering will be shared with my niece, husband & the two Kids. My beloved friends Carmen & Poncho will be present also....& the cherished memory of those I loved & they loved me back. I consider myself lucky!

Here are the recipes. Buen Provecho!

FILET MIGNON with AVOCADO AND SEA SALT

3 ripe avocadoes (they are in season now in PR)
8 each first quality filet mignons, 6 to 8 ounces each
salt to taste
2 tablespoons very high quality extra virgin olive oil or to taste
cilantro sprigs for garnish

Split the avocadoes in half, remove the seed. Using a sharp paring knife, make very fine, shallow lengthwise slits through the avocado skin. Peel away the skin and cut the meat of the avocadoes into 1/4 inch thick lengthwise slices. Reserve, drizzle a splash of lime juice over the fruit.

Season the filet mignons with salt and freshly ground black pepper. Lightly flatten each filet with your hand.

In a saut pan over very high heat, coat the pan with a film of oil. When the oil begins to smoke, place the filets in the pan and sear both sides until nicely brown but very rare, about 2 minutes on each side. Transfer the filets to an ovenproof pan fitted with a roasting rack. Can be done ahead of time up to this point.

Preheat the oven to 350 degree F. When ready to serve, cook the filets in the oven for 15 to 20 minutes for medium rare or according to personal preference.

To serve, place a filet mignon in the center of each warm dinner plate. Gently lay a few slices of avocado over each filet. Sprinkle with sea salt and drizzle olive oil over the whole affair. Garnish with chopped cilantro.

Serve Cilantro and Serrano Chile Rice on the side.

CILANTRO AND SERRANO CHILE RICE (for two)
(Recipe can be adjusted for a bigger group)

1 3/4 cups chicken broth
1 teaspoon salt
1 cup white aromatic rice (Texmati brand)
1 tablespoons unsalted butter, softened
1/2 medium white onion, finely minced
1 to 2 serrano chile, stemmed, seeded, and finely minced
1/4 cup cilantro leaves, finely chopped

In a 1-quart saucepan over high heat, combine the chicken stock, salt, and rice. Bring to a boil, stir well, and cover the pan. REDUCE the heat to very low and simmer until all the water is absorbed, about 15 to 18 minutes. Meanwhile, in a small bowl using a wooden spoon, mix the butter, minced onion, serrano chile and cilantro until combined. Using a fork or two chopsticks, stir the cilantro mixture into the hot rice until the butter melts and the ingredients are well distributed. Cover the pan and let stand for 5 minutes. Serve at once with the steak and avocado and the vegetables..

BABY GARDEN VEGETABLES

One small handful of tiny baby green beans, stem ends removed
14 baby patty pan squash
10 baby carrots
1/4 cup chopped fresh flat leaf parsley

To prepare: Can be done early in the day

Bring a large pot of salted water to a boil over high heat. Drop one variety of vegetable at a time into the boiling water. Be careful not to over cook them. Using a metal strainer, scoop the barely cooked vegetables out of the boiling water and plunge them directly into a large bowl of cold water to stop the cooking process. Drain well in a colander and repeat this process for each vegetable. Place the drained vegetables in a glass bowl, cover with plastic wrap and set-aside until serving time for up to 2 hours. Refrigerate if preparing early in the day.

To serve:

Reheat the vegetables in the covered dish in the microwave until they are steaming, about 2 to 3 minutes. Dust with parsley & serve.


White Chocolate Bread Pudding with White Chocolate Kahlua Sauce:

6 cups day old French bread, cubed
4 cups heavy cream
1 cup milk
1/2 cup sugar
8 oz. white chocolate
2 whole eggs
5 egg yolks

Preheat oven to 350 degrees. Place cubed French bread in large casserole dish and toast bread in oven for 15 minutes. Remove from oven. Place heavy cream, milk and sugar in a medium sauce pan and heat just until the boiling point. Remove from stove, add white chocolate and stir until chocolate has melted. Whip together whole eggs and egg yolks. Add to cream mixture and whip until incorporated. Pour mixture over toasted French bread and allow to soak for 20 minutes. Place in oven and bake 35 minutes covered. Uncover and bake for an additional 15 minutes. Top each serving with Kahlua Sauce. (Recipe Below)

Kahlua Sauce:

1 cup heavy cream
4 oz. white chocolate
1/4 cup Kahlua

Bring heavy cream and Kahlua to a simmer in a small saucepot for 3-5 minutes. Remove from stove and add chocolate and allow to sit until the chocolate is melted. Stir until smooth.

Yields 12 -15 servings.