If you don't want to get caught up in the usually long wait a restaurant can present during Valentine's Day, why not go for a different approach this year.
Impress your loved one by cooking something up at home and don't stress about reservations or expensive menus.
Executive Chef Adrian Cruz from Miyagi Sushi in McAllen shared his perfect recipes for a meal that's delicious and fits your budget.
Miyagi Seafood and Sushi is located at 137 W Nolana, Suite 135. If you decide to take your date out instead for Valentine's Day, make your reservation at Miyagi today by calling them at (956) 928-0288.
Below is breakdown of the delicious meals Chef Cruz cooked up on Action 4 Sunrise.
Caprese Salad with Strawberry Champagne Vinaigrette
1 tomato
1 buffalo mozzarella
½ spring mix
4 basil leaves
Dressing
½ a cup champagne
3 tbsp honey
1 cup white balsamic vinegar
½ cup fresh strawberries
1 pinch salt
1 pinch pepper
Combine champagne, honey, red wine vinegar, and salt and pepper in a medium sized bowl. Mince fresh strawberries, add to vinaigrette and serve.
Chocolate Covered Strawberries Stuffed with Cheesecake
6 fresh strawberries
6 tbsp already made cheesecake
1 cup melted chocolate chips
1 cup graham cracker crumbles
Seared Chicken Layered on Jasmine Rice and Sautéed Julienne Carrots
4 oz chicken Breast
1 cup jasmine rice
1 carrot julienned
1 tsp garlic
Pinch salt
Pinch pepper
Sweet Thai Chili and Ginger Butter
1 tbsp sweet Thai chili
1 stick butter
1 tsp fresh grated ginger
Pinch salt
Pinch pepper
Tropical Tuna Tartare
5oz ahi tuna
2 oz capers
1 tsp cilantro
1 tsp red onions
1 oz pineapples
1 oz mango
4 oz Asian dressing
1 whole lemon
1 pinch salt
1 pinch black pepper
Pineapple Sriracha Mayo
½ cup mayo
3 tbsp sriracha sauce
½ lemon juice
Fried won ton wraps (4 oz round won tons deep fried into chips)
Seared Bone-in Lamb Lollipops atop mashed garlic sweet potatoes, topped with citrus pork belly glaze and micro greens
Seared Bone-in Lamb Lollipops
2 lamb pops
1 pinch salt
1 pinch Asian 5 spice
1 tsp garlic.
1 tsp soy sauce
1 pinch fresh ginger
Cut and trim lamb, add seasonings and oil and set aside to marinate for about 1 hour. Preheat sauté pan until hot. Put lamb in until you hear a sizzle and continue cooking to your desired temperature (medium to medium well should take 3 to 4 minutes each side)
Mashed Garlic Sweet Potatoes
4 oz heavy cream
2 sweet potatoes
4 tbsp Garlic
4 tbsp Butter
1 pinch Salt
1 pinch Pepper
1 tbsp Onion powder
Bring medium size pan of water to a boil. Add a pinch of salt and cook for about 25 minutes. Add sweet potatoes cut into 1/3 dice. Once cooked, add fresh garlic, butter, salt, pepper and onion powder with a hint of heavy cream and stir.
Citrus Pork Belly Glaze
2 freshly squeezed oranges
4 tbsp orange juice
1 cup white sugar
1 tbsp white onion
4 oz pork belly bacon
1 oz soy sauce
2 oz red wine vinegar
In a medium sized pan, add olive oil to diced onions and pork belly bacon. Cook for about 7 minutes until bacon cooks. Take out bacon and add fresh diced oranges and deglaze with your vinegar. Add sugar and let it simmer. Add salt and pepper once oranges dissolve. Let simmer and reduce by half. Once it’s reduced, add diced bacon bits, a little bit more orange juice and vinegar. Put aside and let chill.
Strawberry Tiramisu
1 cup mascarpone cheese
2 cups heavy cream
1 pint fresh strawberry puree
1 cup powder sugar
3 tbsp vanilla
3 tbsp Baileys liqueur
4 ladyfinger cookies
1 cup strong coffee, chilled
In a medium size bowl, whisk together heavy cream, mascarpone, powdered sugar & vanilla. Add Baileys liqueur and strawberry juice. Put chilled coffee in medium sized bowl and dip ladyfingers. Once cookies are soaked, put in clear glass and top with Baileys mixture.
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