This entrée is definitely a culinary cliché but remains a crowd pleaser. Although it epitomizes kitsch by combining the two most expensive items on a menu its ability to promote pleasure-seeking and self-indulgence makes it a perfect addition to a Valentine’s Day menu. Onion tangles add great flavor to the dish and asparagus, a well-known aphrodisiac, contributes to the overall amorous tone.

Ingredients:

5 oz. Filet                                            150505                        1 each

5 oz. Lobster Tail WW                        38500                          1 each

Moore’s Onion Tangles                       900160                        1 oz.

Rest Pride Asparagus Spear                815554                        2 oz.

Idaho Baking Potato                           85009                          1 each

Preparation Instructions:

Grill filet to desired doneness. Split thawed lobster tail, pull out of shell and lay on top. Ladle melted butter over top and dust with paprika. Place in 450 degree oven and cook for about 15-minutes. Garnish with steamed asparagus, onion tangles and baked potato.

Cold temperatures bring out hearty, mid-winter appetites in many diners. A rich and sumptuous addition to your menu will delight those looking for a meal to satisfy their hunger so they can keep their mind on romance. Tender veal accentuated with a demi glace will captivate those with ample appetites. The addition of savory wedge potatoes is the perfect compliment to this lavish meal. Again, product numbers are below.

Ingredients:

Grilled Veal Chop                               651696                        1 each

Veal Demi Glace                                 656988                        2 oz.

8 Cut Savory Wedge Potato               947808                        6 oz.

Baby Bella Mushroom                        84371                          ½ oz.

Baby Spinach                                      83486                          ½ oz.

Sprig of Rosemary

Preparation Instructions:

Grill veal chop to desired doneness. In a heated skillet toss fresh baby spinach (don’t overcook). Take cooked potatoes and place center of the plate and top with veal chop. Drizzle with mushroom demi glace sauce. Garnish with fresh rosemary.

Some diners may be watching their waistlines despite the over-indulgent ambiance created by the romantic holiday. A light, fresh menu option will please those in search of a tasty and flavorful meal that is also heart-healthy. Sea bass with a hint of rosemary is delicious when served on a bed of crisp, cold mesclun. Tomatoes and carrots dress the dish nicely and add beautiful color that will delight diners in the overall meal presentation.

Ingredients:

Sea Bass 8 oz.                                     368100                        8 oz.

Mesclun Mix                                       84613                          2 oz.

Cherry Tomato                                    84583                          4 each

Shredded Carrot                                 81005                          ¼ oz.

Sprig of Rosemary                              83449                          1 each

Preparation Instructions:

In a hot skillet place sea bass skin side up. Turn after 7-minutes – once flesh is firm remove and place on bed of mesclun. Garnish with cherry tomatoes and shredded carrot.

This simple, yet elegant appetizer can highlight nearly any romantic meal. Succulent lobster accented with a robust bistro sauce creates a passionate flavor. Diners experience extravagant tastes without becoming too full to enjoy an alluring entrée.

Ingredients:

Lobster Meat                                       390567                        4 oz.

Mesclun Spring Salad Mix                  84613                          1 oz.

Grey Poupon Bistro Sauce                  990068                        1 oz.

Preparation Instructions:

In a Martini glass arrange 1 oz. of salad mix in the base of glass. Drizzle the bistro sauce over the salad mix. Place lobster meat on top of the salad mix arranging the claw at the top. Garnish with a lime.

There is still time this week to get your share of Valentine’s Day business. Each morning, we’ll be posting new recipes to give you some last-minute ideas to crank up business this weekend.

The way to a person’s heart is through their stomach and with a few tweaks to your specials menu coupled with a romantic atmosphere you will draw in couples seeking a nice, memorable night out. This Valentine’s Day let the wholesale food distributor help your establishment create an inviting menu with a few suggestions listed below.

Arrabiata Bites

This full-flavored and sumptuous appetizer is sure to get couples in the mood…for more food. The taste of artichokes and spinach are made more profound when seasoned with salted butter and garlic. However, hints of peppers and basil keep each bite light and fresh. Product numbers are below.

Ingredients:

Spinach & Artichoke

Pop-a-tini                                            901870                        10 each

Salted Butter                                       601903                        3 oz.

Chopped Garlic                                   989774                        1 tsp.

Banana Peppers                                   818080                        1 oz.

Salt & Pepper

Chopped Basil                                      83440                          1 Tbl.

Preparation Instructions:

Place 10 pieces in a deep fryer preheated to 350 degrees and cook until golden brown. In a medium sauté pan melt 1 oz. butter over medium-high heat. Add garlic and sauté until it lightly caramelizes. Add pepper and sauté for an additional minute. Add 2 oz. of butter and move rapidly to make a butter sauce. Season with cracked pepper. Place the cooked Pop-a-tini’s in a stainless mixing bowl and add the sauce mixture. Toss until evenly coated and place on a serving plate. Garnish with chopped basil.