SANDRA'S CHOCOLATE COVERED STRAWBERRIES and CHAMPAGNE

I traditionally prepare this romantic delight 
every year to share with my husband
on Valentine's Day...

Servings: 2
Prep: 20 Mins.

INGREDIENTS:

10 large fresh strawberries, stems intact (at room temperature)
1 cup semisweet chocolate chips
2 tablespoons half n' half
1 tablespoon brandy, (or your favorite liqueur)

***Drizzle:
1/4 cup white chocolate chips
1 teaspoon half and half

METHOD

Line a baking sheet with wax paper. Wash the strawberries and pat dry thoroughly with paper towels, and set aside.

In a heavy-bottom, small saucepan over low heat, melt chocolate chips, cream, and brandy, stirring just until completely melted (this may take time, do not turn up heat).

Grasp the stem while lifting the green leaves of the strawberry at the same time, and dip into the chocolate, while swirling to partially cover. Give the strawberry a little shake as you withdraw it from the chocolate, and then swirl over bowl to let the excess chocolate drip off, then place on wax paper. Repeat with the remaining strawberries.

Make the white chocolate drizzle in the same method as previously stated, and when it is slightly cooled place the drizzling mixture inside a ziploc bag, and snip one corner (a very small snip). Pick up a strawberry and drizzle as shown in photograph; repeating until done.

Allow the chocolate to harden, about 30 minutes. Transfer to a serving platter and share these tasty morsels with your special one, along with flutes of champagne.

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Tip: Please make sure the strawberries are at room temperature and completely dry (refrigerator causes condensation). Even a drop of water in the melted chocolate can cause it to 'seize' and turn the entire mixture into a grainy mess.

SANDRA'S GRILLED LOBSTER TAILS with CITRUS BUTTER , FILLET MIGNON and ASPARAGUS

Our tradition is to serve this decadent 
meal on Valentine's Day ~
(It would also be most suitable 
for any other special occasion)...

Servings (2)
Grill: Lobster tails-15 Mins. |
Steaks-8 Mins.

Posted: by Sandra

--Prep: Begin aerating a quality Pinot Noir, and set out steaks and lobster tails for 30 minutes prior to grilling to reach room temp.

INGREDIENTS:

· 2 lobster tails, butterflied (6 to 8 ounces each)—thaw, if frozen

***Sauce:
· 2 tablespoons butter , melted
· 1 teaspoons lemon juice
· 1/4 teaspoon lemon zest
· pinch of kosher salt
· dash ground ginger
· dash paprika
· dash of hot sauce
· lemon wedges

· 2 fillet mignon steaks, (pat dry with paper towel before grilling)

***Seasonings:
· grilling seasoning (your favorite brand)
· worcestershire sauce
· olive oil

---Prepared steamed asparagus

METHOD

Preheat grill to medium-high heat, or preheat oven to broil, but cook 8 to 10 inches from heat.

Combine melted butter, lemon juice, lemon zest, salt, ginger, paprika, and hot sauce.

Brush the both sides of steaks with olive oil, liberally rub with grill seasoning, and sprinkle with worcestershire sauce.

Place a metal skewer through the length of each lobster (keeps them from curling while grilling), and brush with butter sauce; place on grill shell side up, and close lid.  After 7 minutes brush with butter sauce again. At this time, add the steaks to the grill and, cover, and cook on the first side for 4 minutes. Turn over with tongs, and continue cooking, covered, for 4 more minutes, or until done to your desired tenderness.

Remove both steaks and lobster tails, and cover loosely with foil and let stand for 5 minutes for juices to redistribute. Serve your grilled steak and lobster with lemon wedges, steamed asparagus, and glasses filled with Pinot Noir.

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TIP: Watch to make sure the lobster does not burn. Meat should be opaque and flake easily.