Romantic Dinner for 2

Crab Salad with Ruby Grapefruit and Toasted Nuts
¼ C grapefruit juice
1 t honey
Dash of hot sauce
Dash of Worcestershire
½ C Sour Cream
¼ t celery salt

½ # crab meat
2 minced green onions
1 T chopped parsley
1 ruby red grapefruit, peeled and split into sections
3 celery stalks, diced
1 head butter lettuce
Garnish:  toasted pine nuts, freshly ground black pepper

Mix dressing in a small bowl by combining all ingredients and whisking thoroughly.

In a larger bowl, combine crab meat, green onions, parsley, grapefruit sections, and celery.  Mix together ingredients thoroughly and add whisked dressing (you might not need all the dressing, but it can be used for up to 2 days).  Refrigerate until ready to serve.

Gently pull off whole leaves of lettuce, rinse and dry.  Place lettuce cups on salad plates.  Spoon crab mixture into lettuce cups and top with toasted nuts.

Recommended with: White Haute Riesling, promisQous White, Monogamy Chardonnay

New York Steaks with Blue Cheese Walnut Butter

2 New York steaks (about 1 pound each)
1/8 C olive oil
2 cloves garlic, thinly sliced 1 t balsamic vinegar
½ T chopped fresh rosemary
Salt and freshly ground black pepper

 4 oz Blue cheese, crumbled into small chunks
½ t Worcestershire sauce
1 t peppercorns
¼ C lightly toasted walnuts, chopped

Place steaks in glass dish.  In a small bowl, whisk together olive  oil, garlic, vinegar, rosemary, salt and pepper.  Pour mixture over steaks and let marinate in the refrigerator for 1-2 hours.  Remove from refrigerator 30 minutes before cooking.  While steaks are marinating prepare the “butter” by combining all of the ingredients in a food processor until mixed thoroughly.  Keep at room temperature for serving.

Preheat oven to 400F.  Heat a little olive oil in stainless steel frying pan or cast iron skillet on high heat.  Remove steaks from marinade and sear for about 3 minutes on each side.  Then put the steaks in the oven to finish cooking. Depending on how rare you like your steak, anywhere from 5 to 15 minutes should do it.  When  steaks are removed from oven sprinkle with desired amount of blue cheese butter and let melt.

Potatoes sautéed with Onions
¾ # small potatoes
1/8 C olive oil
¼ C thinly sliced onions
½ T butter

Do not peel the potatoes.  Place them in a sauce pan and cover with water.  Cook until tender – about 20 minutes.  Drain and let cool.  When cool enough to handle, peel them.  Heat the oil in a skillet, add the potatoes when hot.  Stir gently while potatoes cook, about 6-8 minutes.  Add the sliced onion and salt and pepper.  Continue cooking, until potatoes are nicely browned on all sides, about 5 minutes.  Dot with butter and serve.