a valentine's day menu

Josh and I have spent our fair share of Valentine's Days out at restaurants. We've suffered through the crowds, absurdly priced dinners, and fairly standard menus (filet mignon and flourless chocolate cake, anyone?).

(image via tiny urban kitchen)

A few years ago, we started the tradition of cooking in on Valentine's Day. Each year we pick a recipe that we've been dying to make that requires lots of "together" time in the kitchen. We make appetizers, open a good bottle of wine, and spend a few hours slowly putting together a delicious meal while blasting our favorite music.

It's comfortable, less expensive, delicious, and romantic. You should give it a try.

(image via bon appetit)

This Valentine's menu would be absolutely perfect for a night in. The spice on the pork rub has a bit of a kick, which pairs so well with the citrusy brussel spouts and the creamy potatoes. Make just one portion of the chocolate mousse and share it with two spoons.

(image via the comfort of cooking)

To sip on:
A bottle of Syrah (Aresti @ $16)

To munch on while you're cooking:
Baked Spiced Chickpeas

For dinner:
New Mexican Rubbed Pork Tenderloin with Bourbon Ancho Sauce
Margarita Potatoes
Sauteed Brussel Sprouts with Lemon and Pistachios

For dessert:
Julia Child's Perfect Chocolate Mousse with Homemade Whipped Cream

Prep Ahead the Night Before:
- Mix up the pork's spice rub and leave in a ziploc bag
- Make the bourbon ancho sauce
- Parboil the potatoes and store in a tightly covered dish in the fridge
- Mix together the margarita sauce and store in the fridge
- Peel the brussel sprout leaves and store in a tighly covered dish in the fridge
- Make the chocolate mousse