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Crevolyn Wiley: Turf, surf, sweet spuds and sweet treats this Valentine’s Day
Three recipes to bring down the house on Thursday
Crevolyn Wiley columnist

Tomorrow is the big day to show the special someone’s in your life all the love. If a home-cooked meal is on the agenda, I’ve got your covered. You can’t go wrong with these three recipes. One is just as delicious as the other. Happy Valentine’s Day!

Turf and Surf

Ingredients for Beef Tenderloin:

2 3-ounce beef tenderloin medallions

1 teaspoon sea salt

1 teaspoon coarse black pepper

1/4 teaspoon garlic powder

1/4 teaspoon lemon pepper

2 tablespoons butter

Ingredients for Sautéed Shrimp:

4 -6 large shrimp, peeled and deveined

2 teaspoons olive oil

1 tablespoon minced garlic

1 teaspoon sea salt

Directions:

In a small bowl, combine salt, black pepper, garlic powder and lemon pepper. Dividing it between the two pieces of beef, gently rub the spices into the beef, coating both sides. Cover and refrigerate for one hour.

In a small bowl, stir together shrimp, oil, garlic and salt. Cover and refrigerate for 45 minutes to an hour.

Preheat oven to 425 degrees. Melt 2 tablespoons butter in seasoned cast iron skillet. Add beef and sear on one side for 2-3 minutes; then sear on the other side. Transfer skillet to preheated oven and roast to desired doneness; about 7 minutes for medium-rare or 9-10 minutes for medium. Test with meat thermometer to get an accurate reading.

Meanwhile, heat a sauté pan to high, add seasoned shrimp and sauté for about 3 minutes, until just cooked through. Top beef with shrimp.

Twice-Baked Sweet Potatoes

Ingredients

4 large sweet potatoes, scrubbed

1/2 cup heavy cream

4 tablespoons salted butter, softened

1/4 cup Crema Mexicana

1/4 cup maple syrup, plus 2 tablespoons

1 teaspoon cinnamon

1 teaspoon nutmeg

Cinnamon sugar

Directions

Preheat oven to 375 degrees. Place potatoes on a baking sheet and bake in the oven until soft, 45 to 50 minutes. Remove the potatoes from the oven and let rest 5 minutes. Slice potatoes in half lengthwise and carefully scoop out the flesh, being careful not to damage the skin. Mash potatoes in a medium bowl.

Bring the heavy cream to a simmer over low heat in a small saucepan. Add butter, crema Mexicana and 1/4 cup of the maple syrup to the cream. Stir together until smooth. Add to mashed sweet potatoes. Season with cinnamon and nutmeg. Fill each of the skins with the cream mixture, place back on the baking sheet and bake until golden brown. Remove the potatoes to a platter and drizzle the tops of each with the remaining maple syrup and sprinkle with cinnamon sugar.

Chocolate Raspberry Bundt Cake

Ingredients

1 box of chocolate cake mix

2 small boxes of instant chocolate pudding

1/2 cup of vegetable oil

1 1/4 cups water

4 eggs

1 cup chocolate chips

1 1/2 cups raspberry jam

1 stick butter, softened

4 cups powdered sugar

2 tablespoons cocoa powder

3-4 tablespoons milk

1 teaspoon vanilla extract

Fresh raspberries to garnish

Directions

Preheat oven to 350 degrees. Grease and flour a 10-inch Bundt pan. In mixing bowl, combine cake mix, puddings, oil, water and eggs with electric mixer. Stir in one cup chocolate chips. Pour half of the batter into the prepared pan; spread the jam over the batter. Pour remaining half of the batter over jam and bake 40-45 minutes or until toothpick inserted comes out clean. Let cake rest on counter in pan 10 minutes. Invert cake onto serving plate to finish cooling. To make the frosting, beat butter with powdered sugar, cocoa powder and milk until creamy. Stir in vanilla extract. Spread on cooled cake and top with fresh raspberries.

Crevolyn Wiley is a Gainesville resident with her first published cookbook “Cooking with Crevolyn” available at J&J Foods. She can be contacted at cookingwithcrevolyn@gmail.com.

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