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      Avoid the lines and cook up a Valentine's meal at home

      If you don't want to get caught up in the usually long wait a restaurant can present during Valentine's Day, why not go for a different approach this year.Impress your loved one by cooking something up at home and don't stress about reservations or expensive menus.Executive Chef Adrian Cruz from Miyagi Sushi in McAllen shared his perfect recipes for a meal that's delicious and fits your budget.Miyagi Seafood and Sushi is located at 137 W Nolana, Suite 135. If you decide to take your date out instead for Valentine's Day, make your reservation at Miyagi today by calling them at (956) 928-0288.Below is breakdown of the delicious meals Chef Cruz cooked up on Action 4 Sunrise.

      Caprese Salad with Strawberry Champagne Vinaigrette1 tomato1 buffalo mozzarella 1/2 spring mix4 basil leavesDressing 1/2 a cup champagne3 tbsp honey1 cup white balsamic vinegar 1/2 cup fresh strawberries1 pinch salt1 pinch pepper

      Combine champagne, honey, red wine vinegar, and salt and pepper in a medium sized bowl. Mince fresh strawberries, add to vinaigrette and serve.

      Chocolate Covered Strawberries Stuffed with Cheesecake 6 fresh strawberries6 tbsp already made cheesecake1 cup melted chocolate chips 1 cup graham cracker crumbles

      Seared Chicken Layered on Jasmine Rice and Sauted Julienne Carrots 4 oz chicken Breast1 cup jasmine rice1 carrot julienned1 tsp garlicPinch saltPinch pepper

      Sweet Thai Chili and Ginger Butter1 tbsp sweet Thai chili1 stick butter1 tsp fresh grated gingerPinch saltPinch pepper

      Tropical Tuna Tartare5oz ahi tuna2 oz capers1 tsp cilantro1 tsp red onions1 oz pineapples1 oz mango4 oz Asian dressing1 whole lemon1 pinch salt1 pinch black pepper

      Pineapple Sriracha Mayo 1/2 cup mayo3 tbsp sriracha sauce 1/2 lemon juiceFried won ton wraps (4 oz round won tons deep fried into chips)

      Seared Bone-in Lamb Lollipops atop mashed garlic sweet potatoes, topped with citrus pork belly glaze and micro greens

      Seared Bone-in Lamb Lollipops 2 lamb pops1 pinch salt1 pinch Asian 5 spice1 tsp garlic.1 tsp soy sauce1 pinch fresh ginger

      Cut and trim lamb, add seasonings and oil and set aside to marinate for about 1 hour. Preheat saut pan until hot. Put lamb in until you hear a sizzle and continue cooking to your desired temperature (medium to medium well should take 3 to 4 minutes each side)

      Mashed Garlic Sweet Potatoes4 oz heavy cream2 sweet potatoes4 tbsp Garlic4 tbsp Butter1 pinch Salt1 pinch Pepper1 tbsp Onion powder

      Bring medium size pan of water to a boil. Add a pinch of salt and cook for about 25 minutes. Add sweet potatoes cut into 1/3 dice. Once cooked, add fresh garlic, butter, salt, pepper and onion powder with a hint of heavy cream and stir.

      Citrus Pork Belly Glaze2 freshly squeezed oranges4 tbsp orange juice1 cup white sugar1 tbsp white onion4 oz pork belly bacon1 oz soy sauce2 oz red wine vinegar

      In a medium sized pan, add olive oil to diced onions and pork belly bacon. Cook for about 7 minutes until bacon cooks. Take out bacon and add fresh diced oranges and deglaze with your vinegar. Add sugar and let it simmer. Add salt and pepper once oranges dissolve. Let simmer and reduce by half. Once it TMs reduced, add diced bacon bits, a little bit more orange juice and vinegar. Put aside and let chill.

      Strawberry Tiramisu1 cup mascarpone cheese2 cups heavy cream1 pint fresh strawberry puree1 cup powder sugar3 tbsp vanilla3 tbsp Baileys liqueur4 ladyfinger cookies1 cup strong coffee, chilled

      In a medium size bowl, whisk together heavy cream, mascarpone, powdered sugar & vanilla. Add Baileys liqueur and strawberry juice. Put chilled coffee in medium sized bowl and dip ladyfingers. Once cookies are soaked, put in clear glass and top with Baileys mixture.