I hope everyone had a great Valentines Day yesterday. Whether single or with someone, it’s a great excuse to eat chocolate and drink wine!
We split Valentines into two nights, with Ryan taking me out for a nice dinner last night and Sunday night I will be cooking him a dinner. What I’m making Sunday was intended to be a surprise but he already knows what it is, so I will just have to keep it as a surprise for you guys. Can’t spoil a good blog post, can we?
Last night we went out to Mortons Steakhouse for a special dinner and oh my gosh were we blown away. We had only been one time before, but we each ordered the same thing as last time because it is that good. Ryan got the 12 oz. filet and I got the shrimp alexander. In case you are wondering what type of crazy goes to Mortons and doesn’t order steak, it’s me! For those of you who haven’t noticed, I don’t eat red meat. Not to worry- Ryan will be guest blogging on here for all of this blogs meat needs.
Back to this shrimp alexander. Before attempting to describe something so heavenly, I’ll give you a visual.
Morton’s Shrimp Alexander
I hope you all appreciate the picture because honestly, it is a little embarrassing to snap a picture of your meal at a very nice restaurant, especially when everyone around you is on an intimate date. I think this should be an initiation act for rookie food-bloggers . I feel more official now ;)
Now, my attempt at giving this amazing dish a description. These large, succulent shrimp are wonderfully breaded (don’t believe they’re fried, not sure though) in the most perfect mix of seasoned bread crumbs. The real out-of-this-world part is the sauce. Now, normally I am not a “sauce girl”. I feel sauces usually just add empty and unnecessary calories to a dish that already tastes great. So, if I am raving about a sauce/dip and practically slurping it up (i.e. this tzatiki sauce), you know it is awesome. The sauce is a Beurre Blanc sauce- a wine and butter mixture- that is heaven to your mouth. It is buttery and creamy without tasting too rich, and it pairs with the breaded shrimp beautifully.
Ultimately, this shrimp was so amazing that I can say without a doubt it is the best shrimp I have ever had. Therefore, I will most definitely be adding this to my “Best Thing I Ever Ate” page. And for those of you who would love to try this dish on a special night out at Mortons but can’t bear the thought of not getting a steak- worry not! This dish is available as an appetizer! But I warn you- an appetizer portion of this will be nothing more than a tease to your tastebuds.
I do have to mention that, surprisingly, the side dishes and desserts at Morton’s do not overly impress me (for $12 a pop). We tried the potatoes au gratin (which has bacon although not stated on the menu- annoyance #1), the truffle fries (good but can get elsewhere), and the chocolate soufflé (good but can get elsewhere). In my opinion, you go to Morton’s for the entrees, plain and simple.
I know some feel Valentine’s Day is a silly, commercialized holiday, but I am a sucker for it. Even though we should treat our loved ones special every day of the year, realistically life gets busy and stressful and that doesn’t always happen as intended. Valentine’s Day is a good reminder to relax, appreciate the important ones in your life (significant other, parents, friends, pets, yourself), and most important of all, eat chocolate and drink wine!
My Valentine & I (photo not taken on Vday)
All my favorites
How sweet was it of Ryan to get me all my favorite candy. Can you tell I like “red” flavors? And dogs?
Misha’s Black Bottom Cupcake
And no occasion would be complete without Misha’s Cupcakes (read about my obsession here). We finally branched out and tried some new flavors. This one is is a black bottom: chocolate cheesecake cupcake with buttercream frosting. Yum.
Now that is what I call one sweet day!
How did you all spend your Valentines Day? What delicious treats did you eat?
Bite Sized 