Whether you're recognizing the upcoming holiday or not, cozy up to someone you love this weekend. Your spouse, your best friend, a significant other, a family member, the flavor of the week, the dude you had a staring contest with (and lost) on the E Train, or the "grande skim, no whip, non-fat green tea chai latte with sugar free air and an extra shot of decaf espresso in a venti cup" chick who you see at Starbucks every morning, invite someone over for dinner this weekend. Go on. Do it! Dare ya.
If it were up to me, I'd be cozying up to a sushi spread fit for six for two. My head and stomach know no limits when it comes to pristine and silky raw fish and seasoned rice. There's just no "OK, I've had enough" point. And, yes, sometimes that becomes problematic. Why do you ask? But there would also be bubbles and super dry Riesling and maybe some Sake, too. Because quite frankly that's what makes me happiest (albeit also sufficiently tipsy...Happy Valentine's Day!). But hypothetically dining out aside, taking the time to prepare a meal for someone never, ever goes unnoticed (and neither do flowers...). It's an incredibly romantic gesture in and of itself whether you decide to take on the endeavor yourself or invite your lucky plus one to join you in the kitchen.
Here's what I propose you (hand) feed your loved one:
red snapper ceviche with coconut milk and ginger
grilled spiced garlic skirt steak
fennel, avocado, and clementine salad with arugula and mint
Schramsberg Mirabelle Brut Methode Chapmenoise NV
Keep in mind that although show-stopping and beyond satisfying, this menu is intentionally light. And listen, you're welcome [wink].
And dessert? Depending on your company, do I need to go there? I don't think I need to go there. Don't make me go there.
Red Snapper Ceviche with Coconut Milk and Ginger
Recipe based loosely on this one by David Rosengarten
1/2 jalapeno, seeded and minced
1 tbsp. freshly grated ginger
1 tbsp. fish sauce (Thai or Vietnamese)
1/2 tbsp. sugar
1/4 cup freshly squeezed lime juice
1/2 a can of unsweetened coconut milk
3/4 lb. fresh red snapper (skinless) cut into small cubes
1/4 red onion, finely chopped
1-2 tbsp. fresh cilantro, finely chopped
Place the jalapeno, ginger, fish sauce, sugar, lime juice and coconut milk in a blender (or food processor) and puree until smooth.
In a large bowl, toss the mixture with the red snapper. Cover and refrigerate for no more than four hours. Mix in the remaining ingredients and gently toss. Serve immediately.