Go with the classics.

So while the world spins out of our control we still have to prep for Valentines day. This year the goal is to thwart traditional corporate interests, have a really kick-ass meal, impress the ladies, and get laid. Mmmm laid! We did shrimp 3 different ways for an appetizer, but just pick one style, we don't want to overwhelm anyone yet. When you bring the love start with shrimp, but end big! So now we need a salad and a pasta coarse to extend the experience as we work towards the finale. Que. up the tunes, lets cook.



Rock is tough for the love song business. The instruments tend to be twangy, and the energy level is more jackhammer than caress. Beatles rule though. There's not a jazz chanteuse that can touch this one with a ten foot pole. You'll want to hear from the ladies too, same time period so it blends nicely. The sixties, romantic in spite of themselves.



I hope that helps the folks that were gouging their eyes out over the Tchaikovsky. Actually I don't care. Try different stuff, you don't have to bungee jump to get out of your comfort zone. Like salads, who ever said they have to be a jumble of vegetables covered in dressing? I didn't, and neither should you. So we're going to make a composed salad because, well, because like I already said when it comes to romance time and care beat fast and sloppy 99 times out of 100. By the way if you are that 1 in a 100 girl that likes fast and sloppy give me a call.

                                          (Alex Ex)



So what is on the shopping list? How about 3 small beets, field greens, fresh thyme, 1 small red onion, 5 strips of bacon, Mmmm bacon, and some big ass walnuts? If you have other ideas knock yourself out.

1. Slice the onion into very thin, very thin, slices. separate the individual rings, put them in a zip lock bag with a half cup of red wine vinegar, a quarter cup of brown sugar, and salt. Stick them in the fridge.
2. Melt 3 tablespoons full of butter, Mmmm butter, and 3 table-spoons of brown sugar in a non-stick sauce pan. Add salt+2 drops of hot sauce. Stir, do not stop stirring unless you want to throw the pan away when you are done. When it gets to bubbling toss in the walnuts. Stir to coat. If you have walnut or sesame oil add a squirt now. Grab a jelly roll pan lined with parchment paper. Spread the nuts around then give the a final kiss in a 350 oven. Cool.
3. Scrub the beets. Cut off the tops leaving a bit of stem. Wrap each one individually in a piece of oiled aluminum foil. Stick them in the oven you just took the walnuts out of. (I said low and slow so go garb a beer and give the buggers an hour to roast.)

Everyone wants to be loved for their free-spirited selves. Thanks for that 60s, just another step on the road to...



Well at least we'll be together. Thanks 80s.

1. So while the beets are in the oven cook the bacon, Mmmm bacon, in a skillet. Leave the grease behind.
2. Take the beets out of the oven. Use an old dish cloth and rub off the skins. Quarter the beets, make sure that each one has a little bit of stem.
3. Add some butter, Mmmm butter, a diced shallot (it wasn't on the grocery list because I just thought of it), thyme, honey (a healthy squirt) and salt to the bacon, Mmmm bacon, grease. stir the whole mess for a couple of minutes then add the beets. Stir to coat.
4. Mix the greens with some olive oil, or walnut oil if you had it for the nuts. Sesame will complement the nuts, but will be too much for the greens. Add salt.
5. Make a layer of greens on the plate.
6. Now a layer of goat cheese, go ahead, use your hands. They're clean right? They better be clean.
7. Now the onions. Drain them well.
8. Now the bacon. Mmmm bacon! Break it into pieces, but don't crumble it.
9. Now the beets, Just keep laying things on top.
10. Now the candied walnuts.
11. Give the whole thing a drizzle of balsamic vinegar and you are good to go.

That was a lot of work for a salad. Have yourself another beer and listen to some "man music" she's not home yet, right? This will all work better if you have done all this on 2 separate plates ahead of time. Just pull them out of the fridge a half hour before you want to eat. We just spent too much time building flavor layers to ruin it with cold temperatures.



Not romantic, but you will need to get your energy up for the pasta.