Today we are making a great meal for Valentine’s Day! Cosmos,fish, salad and dessertw!! #camilascode #romanticvalentines
Posted by Camila Alves on Wednesday, February 10, 2016
For busy parents, the idea of going out to a hectic, expensive restaurant to celebrate Valentine’s Day can be overwhelming and the opposite of romantic. So for today’s episode I wanted to give you some recipes for a romantic dinner at home including a delicious cocktail!
½ cup dried cranberries
4 cups of romaine lettuce or mixed leafy greens
2 cups of quartered strawberries
1/3 cup of sliced almonds
1/3 cup of crumbled goat cheese
2 to 3 lemons
Salt and pepper to taste
Add the cranberries, lettuce/greens, strawberries, almonds and goat cheese in large bowl.
Squeeze desired amount of lemon juice over salad.
Season with salt and pepper.
Toss to coat.
Valentine’s Branzino Dinner
2 Branzino whole fish cleaned (head and tail)…..ok…ok…if you are not brave enough for the head ask the butcher to remove it…it won’t looks as good but is fine! 😉
*Tip – call your grocery or fish store ahead of time to order or make sure they have Banzino available.
*A MUST- Ask your fish store to butterfly and clean the fish REALLY well. And check before you leave the store that it is right you want to be able to open the fish all the way.
2 large cloves of garlic, each clove sliced lengthwise to get three pieces per clove
1 large bunch of rosemary
Preheat the oven to 400 degrees
Put flake salt on both sides of the fish and inside the fish. Salt to taste remember you can always add salt once is almost all the way cooked and this kinda of fish can take a lot of salt!
Squeeze 1 1/2 lemons on each fish. Basically half a lemon per side and inside
Make three slits on top of the fish in a diagonal design.
** Tip make the slips from the base of the knife up
Insert one piece of garlic into the diagonal slit using all 6 slices of garlic
Insert 3 sprigs of rosemary diagonal inside each fish.
Cook fish uncovered in a 400 degree for 20 minutes.
Turn the broiler on high or 450 degrees and broil for another 5 minutes or until golden brown and crispy skin.
Fish will serve 4 people
Side Baby Potatoes and Carrots
24 oz bag of small round multicolored potatoes
7 oz bag of baby carrots
2 Tablespoons Olive Oil
2 large cloves of garlic chopped
2 generous pinches of flake salt
1 or 2 Tablespoon of your favorite seasoning your taste *I like steak seasoning
Boil the potatoes and carrots in a large pot of water until fork tender. Approximately 10- 15 minutes.
Heat the olive oil in a large pan or wok.
Add the chopped garlic until lightly browned.
Add the drained vegetables, flake salt, and 1 or 2 tablespoon of your favorite seasoning.
Toss to coat and cook for a couple of minutes.
Serve with the Branzino I like to serve it all in the same plate for a Mediterranean presentation! Hun….I can see the sea!
CAMILA’S CHOCOLATE CHEESECAKE PUDDING
12 ounces cream cheese, softened
5 ounce box of chocolate cook & serve pudding
2 and ½ cups of milk (1%, 2% or whole milk)
1 cup of heavy cream
In a large microwave-safe mixing bowl, use a hand mixer and blend softened cream cheese with dry pudding mix. Start on low speed to incorporate the pudding mix.
Increase speed and mix until the cheese and pudding mixture is light and fluffy.
Add milk and heavy cream and with a hand whisk, gently blend the cheese pudding mixture with milk and heavy cream.
Microwave mixture according to package directions or until mixture is a pudding consistency.
Spoon into 8 wine glasses, ramekins or parfait cups and chill for 30 minutes.
Top with whipped cream and shaved chocolate.
1 and ½ shots of Vodka
1 shot of Triple Sec
1 teaspoon of lemon juice
2 tablespoons of cranberry juice
Combine all ingredients with ice in cocktail shaker and shake
Wipe rim of martini glass with lemon wedge and rim with sugar
Photos by Lorianne DeVita