Quick-To-Make Romantic Dishes For Valentine's Day

Tomorrow is Valentine's Day. And if you plan on surprising your sweetie with a home cooked meal, you definitely don't want to spend more time in the kitchen than the bedroom. So Chef Joshua Tepperberg stopped by with some romantic meals you can make in record time. Josh cooked up a Light My Fire Glazed Steak Salad, Romantic Rubbed-down Chicken, and Sexy Sea-food Slaw.

RECIPES AFTER THE JUMP...

Light My Fire Glazed Steak Salad (with side of roasted potatoes)
Time saving tool: George Foreman Family size grill

Ingredients
1 lb Steak
1 lb small roaster potatoes
4-6 oz mixed greens

Light My Fire Glaze
2 cloves Garlic
1 small Sweet Onion
2 Chipotle peppers
1 Ancho pepper
1 Guajillo pepper
1 tablespoon Brown Sugar
Salt + Pepper (to taste)
1 teaspoon Celery seeds
1 teaspoon Black Mustard Seed
1 tablespoon Red Wine
2 tablespoons of Honey
2 tablespoons Extra Virgin Olive Oil
¼ Cup Water

Instructions
1. Place the celery seeds, mustard seeds, chipotles, ancho and guajillo peppers, salt and pepper into the Mini Processor and quickly grind the seeds and peppers into a paste. Add the onion, garlic and mix. Then add the brown sugar, wine, honey, oil and water. Puree until smooth.
2. Reduce on the stove for a few minutes.
3. Turn indoor grill on to High.
4. Lightly coat the steak with glaze and sear for 2 to 30Aminutes per side.
5. Close the cover and cook until done (approx 12 minutes for rare, 20 minutes for well done)
6. Remove Steak from Grill and let it sit for 10 minutes.
7. Slice the steak into ½ inch to ¾ inch strips.
8. Place Mixed Greens on the plate and top with steak strips. Coat with more glaze.
9. Plate the potatoes on the side.
10. Pour sauce into side container as a dipping sauce.

Potato
1. Pre-heat oven to 425. Wash and quarter potatoes. Coat in olive oil, season well with salt and pepper, (cayenne pepper if desired), place on a baking tray and into the oven for 35 to 40 minutes.
2. Wash and dry the greens.

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Romantic Rubbed-Down Chicken
Time saving tool: Paula Deen 4 qt. covered saute pan

Ingredients
1 lb Chicken Thighs
Mixed Herb Blend (Dr Marinade’s Herbs de Nicole)
½ Cup White Wine
½ Cup Chicken Stock- optional
1 Lemon
1 Lime
1 Shallot
2 Cloves of Garlic
Olive Oil
Fresh Herbs (Rosemary, Thyme, Marjoram)
Salt
Pepper

Instructions
1. Clean the chicken with lemon juice and salt and remove the skin and any extra fat.
2. Finely chop the shallot and garlic and quarter the lemon and lime.
3. Heat oil in a large frying pan with a cover.
4. Drizzle oil over the chicken, sprinkle with salt and pepper, and rub thoroughly with herb blend.
5. Place the chicken in the frying pan and brown on both sides.
6. Remove the chicken and place to the side for now.
7. Reduce the heat to medium and add the shallot and garlic to the pan. Cook for 2 to 3 minutes.
8. Add the lemon, lime, white wine, fresh herbs and chicken stock (optional for a thicker sauce).
9. Cover and cook for 30 minutes. Add more wine or stock if the liquid level gets too low in the pan.

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Sexy Seafood Slaw
Time saving cooking tool: Cooks 5 in 1 blender

Ingredients for Seafood Slaw
1lb seafood (shrimp, lobster)
2 Shallots
3 Scallions
1/3 Green pepper
1/3 Red pepper
½ Cubanella pepper
1 Carrot
2 Celery stalks

Ingredients for Vinaigrette
½ cup Extra Virgin Olive Oil
2 Tablespoons Lemon Juice
¼ cup White Balsamic
1 Tablespoon Dijon Mustard
1 teaspoon Salt
1 teaspoon Pepper

Instructions
1. Dice all the veggies and seafood into ¼ inch or smaller.
2. Place all the vinaigrette into the mini blender and blend.
3. Toss everything together and chill.
4. Squeeze lime over and serve in a large martini glass.