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Writer's pictureTommy Centola

Cook meal from the hear on Valentine's Day

Many couples dine in restaurants for Valentine’s Day. This is one of the busiest days for restaurants, which could mean a long wait for a table even if you have a reservation. They also, in may cases, have an abbreviated menu, to handle the large number of customers.


One of the best things you can give your significant other for Valentine’s Day, is a meal cooked from your heart. The best way to do this is to cook their favorite dish. It does not have to be fancy, just a dish you know they are going to love. Here is a menu that you can cook for your loved one. If you wish, light a couple of candles to make the meal more romantic.


Oysters are said to be an aphrodisiac. While this has never been proven, oysters are a great way to start any meal. In New Orleans, everyone has their own version of Italian Baked Oysters. Here is mine, the only dish that I have put my name on. If you want a less spicy dish, you can eliminate the Sriracha.


Oysters Centola


4 tablespoons Butter, melted

1/2 cup Olive Oil

1 tablespoon Garlic, minced

1 1/2 teaspoons Sriracha

1/3 cup Tasso, diced

1 pint Oysters

1 tablespoon Parsley, chopped

1 tablespoon Basil, chopped

3/4 cup Italian-style Breadcrumbs

3/4 cup Parmesan Cheese, freshly grated


Preheat oven to 400 ℉.


Combine butter and olive oil in a 9x9-inch baking dish. Stir in garlic, sriracha and tasso. Place oysters in a single layer in the pan. In a separate bowl, combine parsley, basil, breadcrumbs and Parmesan cheese. Sprinkle the breadcrumb mixture over the oysters making sure they are totally covered. Bake for 20 minutes. If you wish, you may cook the oysters in individual serving dishes for a better presentation.


My wife always request steak for her Valentine’s meal. Blackened Redfish is a cliche Cajun dish. Chef Paul Prudhomme also found out that the blackening technique also works well with steaks as well as other fish. Ribeyes are elevated to another level when cooked with Blackening seasoning.


Blackened Ribeye


2 10-12 ounce Ribeye Steaks

1/4 cup Olive Oil

Blackening Seasoning


Heat a cast iron skillet until very hot, in a well ventilated area. Brush steaks with olive oil. Coat each side of the steaks with 1 teaspoon of Blackening seasoning. Place steaks in the iron skillet, flipping steaks halfway through cooking. (To cook a 1-inch thick steak medium rare, cook about 4 minutes on the first side and 3 minutes on the other side). Serve with your favorite steak sauce or topping.


Blackening Seasoning


3 tablespoons Paprika

2 tablespoons Salt

1 tablespoon Granulated Garlic

4 teaspoons Black Pepper

2 teaspoons White Pepper

1 teaspoon Cayenne Pepper

1 teaspoon Dried Thyme

1 teaspoon Italian Seasoning


Mix well and store in a jar with a tight lid. It will keep for 3 months.


There is no better way to end a romantic meal than with a chocolate dessert. For my wife, this usually means something made with white chocolate. However, I find that more people prefer regular chocolate to white chocolate. With this recipe, you can use whatever kind of chocolate you wish, from milk chocolate to dark chocolate.


Chocolate Creme Brûlée


6 Egg Yolks

3/4 cup Sugar

1 quart Heavy Cream

6 ounces Chocolate, finely and evenly chopped

1 Vanilla Bean, seeds scraped


Preheat oven to 350℉.


Combine egg yolks and sugar in a mixing bowl, mixing until the sugar is dissolved. Over medium-low heat, bring the cream to a simmer, then add the vanilla seeds and chocolate.  Remove from heat and let rest in order for the chocolate to melt, stirring occasionally. Place ramekins in a baking pan and add water to the pan until ramekins are sitting in about 1 1/2 inches of water. Bake for approximately 20 minutes, until set. Remove from pan and chill. Before serving, sprinkle sugar on top brûlée the sugar by either a small torch or broiling in the oven to melt the sugar.

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