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Make your Valentine's meal with Oklahoma products

The Made in Oklahoma Coalition shares Oklahoma-centric recipes for Valentine's Day.
by Dave Cathey Modified: February 12, 2013 at 4:44 pm •  Published: February 13, 2013

Cupid's arrows have been flung and are only a day away from piercing the hearts of Valentine's around the greeting-card-carrying world.

One way to get closer to the heart of your beloved is to support local businesses.

The Made in Oklahoma Coalition has provided us with recipes to project this virtue without jeopardizing an iota of romance.

These recipes and a free app also can be found on the MIO website,

by Dave Cathey
Food Editor
The Oklahoman's food editor, Dave Cathey, keeps his eye on culinary arts and serves up news and reviews from Oklahoma’s booming food scene.
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Hot Mama Pasta

2 tablespoons olive oil

½ onion, chopped

½ bell pepper, chopped

1 carrot, finely chopped

1 12.8-ounce package Schwab's Jalapeno Cheddar Smoked Sausage, cut into ¼-inch slices

3 cloves garlic, minced

1 6-ounce can tomato paste

1 14.5-ounce can Italian-style diced tomatoes

½ cup red wine from an Oklahoma winery

½ teaspoon crushed red pepper flakes

1 teaspoon sugar

¼ teaspoon salt

¼ teaspoon pepper

2 tablespoons chopped fresh basil or ½ teaspoon dried basil

1 tablespoon chopped fresh oregano or ¼ teaspoon dried oregano

2 tablespoons dried parsley flakes

Heat olive oil in a large saute pan over medium to medium-high heat. Cook the onion, bell pepper and carrot for five to seven minutes. Add sausage, stirring with the onion mixture, cooking about two minutes. Add garlic, cooking about one minute, making sure not to burn.

Add tomato paste, tomatoes, wine, red pepper flakes, sugar, salt, pepper, basil, oregano and parsley flakes. If using fresh herbs, add them just before serving. Simmer for 15 minutes, stirring to blend ingredients.

Serve over cooked rigatoni or penne pasta. Top with freshly grated Parmesan cheese and fresh basil.

Sweet-Hot Salad with Pepper Jelly Vinaigrette

¼ cup Suan's Scotch Bonnet Pepper Jelly

3 tablespoons olive oil

2 tablespoons balsamic vinegar

¼ cup pine nuts

¼ teaspoon cayenne pepper

1 5- to 8-ounce bag local baby spinach

½ cup local goat cheese crumbles

3 tablespoons pomegranate seeds

In a small saucepan, heat the pepper jelly until it comes to a simmer. Remove from heat. Set aside to cool.

Heat the oven to 350 degrees. Combine pine nuts with cayenne pepper. Spread on a baking sheet, and cook for six minutes or until fragrant.

Combine pepper jelly, olive oil and balsamic vinegar. Toss dressing with spinach. Top with goat cheese and pomegranate seeds.

Chocolate-Covered Cherry Ice Cream Pie

15 Oreo cookies

¼ cup Braum's unsalted butter, melted

½ quart or 2 cups Braum's Premium Bordeaux Cherry Amaretto ice cream, softened

½ quart or two cups Braum's Premium Chocolate ice cream, softened

1 cup miniature chocolate chips

1 jar maraschino cherries

Whipped cream for garnish

Chocolate fudge for garnish

Place cookies in the bowl of a food processor. Process until crumbled. Add butter, then process until crumbs are incorporated with the butter. Press into bottom and sides of a 9-inch pie plate.

Bake at 350 degrees for 10 minutes. Remove to a rack, and cool completely before filling.

Spread softened cherry ice cream into bottom of the cookie crust. Top with chocolate chips.

Reserve eight cherries from the jar of cherries. Chop the remaining cherries and spread among the chocolate chips.

Spread softened chocolate ice cream on top of the chips and cherries. Cover and freeze for four hours or until firm.

Spread whipped cream on top, drizzle with fudge sauce and top with cherries.


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