Recipes by CINDY COOPWOOD • Table styled by CINDY COOPWOOD and CORDELIA CAPPS • Photography by RORY DOYLE
A romantic table for two sets the stage for a Southern-kissed Valentine’s menu
Set a romantic Valentine’s table with bold red layers, starting with a modern textured red placemat, gleaming gold accents, and a charming heart-shaped dish at the center. A ribbon-tied napkin and ruby-hued drinks complete the warm, fireside-ready setting—perfect for an intimate dinner for two. Placemat and gold heart dish, sourced at Rosson Co., in Cleveland.
For this cozy Valentine’s Dinner for Two, we pulled a small table right up to the fireplace, draping it in candlelight, rich red accents, and a touch of old-world romance. The intimate setting becomes the perfect backdrop for a menu that blends comfort with a little Southern charm—Comeback Shrimp Boats to start, melt-in-your-mouth braised short ribs over creamy grits, a jewel-toned beet salad, and a simple yet stunning espresso brownie martini to finish. It’s a fireside feast made for lingering, savoring, and celebrating your special someone in the warmest way.
RED WINE-BRAISED BEEF SHORT RIBS
This recipe is a hybrid of classic boeuf bourguignon and simpler short rib recipes. Serving over creamy grits adds a delicious Southern nod.
5 pounds beef short ribs
1 tablespoon vegetable oil
2 celery ribs, cut into ½-inch dice
2 large carrots, cut into ½-inch dice
1 large yellow onion, cut into ½-inch dice
5 medium cloves garlic, smashed
2 tablespoons tomato paste
½ bottle dry red wine
1 quart beef stock
4 sprigs fresh thyme or rosemary
coarse salt and freshly ground black pepper
slurry made from ½ teaspoon cornstarch mixed with 1 teaspoon water (optional)
Preheat oven to 300 degrees. Season short ribs generously with salt and pepper. Heat oil in a large Dutch oven over medium-high heat until shimmering. Add short ribs (working in batches) and brown on all sides, about 4 minutes per side. Place browned ribs on a platter.
Pour off all but about 2 tablespoons of the rendered fat and return Dutch oven to the heat, adding celery, carrot, onion, and garlic. Cook until browned, about 6 minutes. Stir in tomato paste and cook for 1 minute longer; lower heat if needed.
Add red wine and beef stock, scraping up any browned bits from bottom and sides of pot. Bring to a simmer.
Return short ribs to the pot, including any accumulated juices, nestling them into the braising liquids. Add herbs and cover, then transfer to oven, and cook until beef is fork-tender, 2 to 3 hours.
Carefully remove short ribs from pot and transfer to a platter. Tent with foil.
Skim accumulated fat from surface of braising liquid and discard. Strain braising liquid over a large bowl, preserve vegetables if desired.
Return strained braising liquid to Dutch oven and bring to a gentle simmer, adjusting heat to maintain simmer. Simmer until braising liquid is reduced to 2 cups, about 1 hour. The sauce should be thick enough to coat the back of a spoon. If needed, whisk in the cornstarch slurry and bring to a simmer until thickened slightly.
Season sauce with salt and pepper to taste. Return short ribs to Dutch oven, spooning the thickened sauce over and around them to glaze and allow to rewarm. Serve over creamy grits or mashed potatoes!
Note: Ribs and liquid may be refrigerated for several hours at this point, allowing the to harden. Remove the fat, and slowly reheat the ribs and broth.
CREAMY CHEESY GRITS
A few special ingredients make these grits extra creamy and flavorful—a perfect complement to the ribs, shrimp and grits, or as a rich addition to a special breakfast menu.
3 cups chicken broth
2 cups half and half
1 teaspoon coarse salt
4 tablespoons butter
1 cup stone-ground or old-fashioned grits
4 ounces shredded cheddar or gouda cheese, or to taste
salt and pepper to taste
Add chicken broth, half-and-half, salt, and half the butter to a saucepan over medium heat, and bring to a simmer. Once it just starts to simmer, turn to low.
Whisk in grits and stir well. Cover and cook for about 15 to 20 minutes, stirring every few minutes, especially in the beginning, until grits are fully cooked.
Remove from heat and stir in remaining butter and cheese, mixing to combine and melt the cheese. Before serving, season to taste with salt and pepper as needed.
COMEBACK SHRIMP BOATS
Shrimp cocktail—but make it Southern. Substitute traditional cocktail sauce with Comeback sauce and assemble in individual lettuce boats for a beautiful appetizer.
½ pound boiled shrimp, peeled and deveined
Comeback dressing
baby romaine lettuce leaves, washed and separated
paprika for garnish
To assemble, layer 3 to 4 shrimp on an individual lettuce leaf. Drizzle with Comeback sauce and arrange on platter. Sprinkle with paprika before serving.
COMEBACK SAUCE
A Coopwood family favorite!
1 cup mayonnaise
½ cup chili sauce
½ cup vegetable oil
½ cup ketchup
1 teaspoon black pepper
1 teaspoon dry mustard
1 tablespoon Worcestershire sauce
½ teaspoon horseradish
½ teaspoon paprika
2 cloves pressed garlic
¼ medium onion (or to taste), grated
2 tablespoons water
2 tablespoons sugar
Mix well, chill, and serve.
ROASTED BEET AND BEET GREENS SALAD WITH GOAT CHEESE AND HONEY-DIGON VINAIGRETTE
This roasted beet salad is sweet, tangy, creamy, and crunchy, and is great for winter dinner parties. Mixing in the beet greens adds depth of flavor and beautiful color, taking it to the next level.
Vinaigrette
2 tablespoons honey
1½ tablespoons Dijon mustard
3 tablespoons red wine vinegar
1½ tablespoons shallots, minced
½ teaspoon salt
¼ teaspoon ground black pepper
¼ cup plus 2 tablespoons vegetable oil
Salad
2 cups mixed greens of choice
1 to 2 cups beet greens, torn
About ½ pound roasted beets
½ cup walnuts, coarsely chopped
3 ounces goat cheese
To Roast Beets
Preheat the oven to 375 degrees and line a large, rimmed baking sheet with parchment paper. Scrub beets well with a vegetable brush under running water. Peel if desired, but it’s not necessary. Slice off the base and top of each beet and cut into chunks of about ¾ inch in size. Place beets on the prepared baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Toss until the beets are evenly coated, then arrange them in a single layer across the pan. Roast for 35 to 40 minutes, tossing halfway, until fork tender. When ready, adjust seasonings and serve.
For Vinaigrette
Simply add all the ingredients to a jar, cover with the lid, and shake vigorously to blend. Adjust seasonings to taste.
For Salad
Place the greens in a large bowl, drizzle with about half of the vinaigrette, and toss just to combine. Add as much of the remaining vinaigrette as desired and toss again. Arrange the greens on a large platter or divide onto plates, then top with beets, walnuts, and goat cheese. Serve immediately.
BOOZY BROWNIE ESPRESSO MARTINI
You may fool the eye, but you won’t fool your taste buds with this chocolatey, boozy, decadent dessert. Just the right finish for a special Valentine’s dinner, the stunning presentation makes its simplicity even more difficult to believe!
Premade brownies—these may be made from scratch, a mix, or store-bought. You will need 1 to 2 brownies per serving if making in a martini glass or champagne coupe
Coffee-flavored liqueur—such as Bailey’s Original Irish Cream or Kahlúa Coffee Liqueur
Coffee-flavored ice cream, softened
Cocoa powder
Crumble brownies into a bowl and drizzle with your liqueur of choice. Mix until the brownies are damp and moist.
1. Fill the glass with brownie mixture, about ¾ full, and smooth out the top.
2. Place a generous scoop of coffee ice cream on top of brownie mixture.
3. Using an offset spatula, spread the ice cream and smooth over the top, making even with the rim of glass.
4. Garnish with a sprinkle of cocoa powder and coffee beans if desired.
