I’m really excited about this little dinner Valentines Day dinner party I have been planning. I’m trying not to go overboard with it but it is really hard!! I have been trying to plan this meal so that I’m not in the kitchen the entire time which has not been that easy. This week ya’ll are getting the salad and the invite, next week you will get another portion of the meal. I don’t know what portion that is yet because I’m still planning this little shin dig.
I found this glaze in my Reata cookbook and I have been dying to try it because it looked so amazing. After whipping up a batch of it I have decided I’m pouring this over all meat and vegetable products until the end of time. It is really that good. If you swing by our store page you can buy the cookbook: Reata – Legendary Texas Cooking by Mike Micallef. This is by far one of my all time favorite cook books.
1/4 cup brown sugar
1/4 cup dark corn syrup
1/4 cup ketchup
1/4 cup apple cider vinegar
Pour all the ingredients in a small pot and heat on the stove until the mixture is simmering. Stirring occasionally. You want the glaze to reduce down slightly so that it is nice and thick. Wait until it coats the back of a spoon nicely. Gently poor it over everything for a sweet and savory kick!! Warm it back up to use again if you have extra.
Emily’s Sour Vinaigrette Dressing:
4 tbs olive oil
1 tbs balsalmic vinegar
1/4 tsp crushed garlic
pepper to taste
1 tsp chili powder
1tsp worcestershire sauce
Combine and whisk well.
Salad: (4 Servings)
Lettuce of your choice – enough for 4 people
1 chopped avocado
3 strips of pepper bacon cooked and crumbled
1 large tomato chopped
2 tbs olive oil
4 jalapenos diced and de-seeded
3 large shallots
1 tsp crushed garlic
1 tbs worcestershire sauce
1 lb medium sized shrimp peeled
Asiago Cheese for sprinkling
Saute the shrimp, garlic, worcestershire sauce, jalapenos and shallots in a pan with the olive oil. While the shrimp is cooking chop and prep all the other ingredients.
Toss the vegetables and the bacon with the vinaigrette and plate.
I did a double dressing/glaze on this salad which gives this salad some complex flavors. Next, I topped the salad with the sauteed shrimp, shallots, and jalapenos finishing with the glaze. Sprinkle the salad with some Asiago cheese and TA DA! You’re done!
For the party I will most likely leave out the shrimp to help keep it less filling but I will do the glaze!
I’m asking all of my guests to send me pictures of them as well as to tell me their wedding songs. I plan to have the pictures popping up on the TV the entire time and I want to add the wedding songs to my music play list for the evening. This way there is a simple personal touch for each couple to enjoy. I also plan to ask each couple to talk about the first time they met or how they got engaged.