Valentine’s Day is coming up, and it’s time to decide whether to take your honey to an over-crowded, over-priced restaurant or cook a three course dinner on your Memphis without breaking a sweat. Still deciding? We’ll wait…
If you live in the Northern states, you may think that grilling outside is only for the summer months. Fear not – Memphis Woodfire Grills can cook in any weather. Check out our blog on winter grilling to get you started.
We’ve put together a menu that incorporates the traditional flavors of Valentine’s Day, with a signature Memphis flair sure to impress your dining companion:
- Roasted Cauliflower Soup
- Filet Mignon
- Grilled Thai Prawns
- Grilled Cedar Plank Asparagus
- Grilled Bananas “Foster”
- The key to a relaxing dinner is prep. Follow this guide to get the dirty work out the way beforehand and look like the grillmaster you are come showtime.
- Up to 12 hours before
- Soup: Heat Memphis to 350 F. Slice cauliflower florets and toss with olive oil. Arrange florets on a flat pan and sprinkle with salt. Roast for 35 minutes with the lid closed, turning the florets every 10 minutes. Take florets off grill and allow them to cool before storing them in an airtight container in the fridge. The remainder of the recipe can be completed an hour before dinner.
- Prawns: Shell and devein prawns. Refrigerate in an airtight container. Mix thai chili sauce, olive oil, lime juice, garlic and cilantro to create marinate. Refrigerate in an airtight container.
- Up to 2 hours before
- Soup: puree cauliflower and complete the remainder of recipe. Simmer soup on low until it is ready to serve.
- Prawns: Pour marinade over prawns and refrigerate until ready to cook. Soak skewers in water for at least two hours.
- Asparagus: Wash and trim fibrous ends off asparagus. Soak a cedar plank for at least two hours.
- Filet mignon: Season steaks with salt and pepper. Refrigerate.
- Bananas Foster: Slice two bananas lengthwise and refrigerate in airtight container. Melt rum glaze together and cover.
- Up to 12 hours before
- Asparagus: Set grill to medium heat and grill cedar plank on an open flame for 25-30 minutes until asparagus is tender.
- Filet mignon: Increase temp to 600 F and sear steaks for 2 minutes on each side. Let rest while you cook prawns.
- Prawns: Lower temp back to 450 and cook prawns for 4 minutes on each side
- Plate steak, prawns and asparagus and cover with aluminum foil.
- Soup: Serve the soup while the filet mignon rests.
- Main: Serve your main course, keeping grill set to 450 F.
- Dessert: Brush insides of bananas with rum glaze and place bananas, peel side down, on grill and cook for 7-10 minutes. Serve with ice cream and drizzle remaining glaze over.
There you have it! For more original Memphis recipes, click here.