V-Day Meal Preparation

So, rather than post everything later on after we've become lethargic from the meal, I'm posting a few photos of tonight's forthcoming dinner.

On the menu tonight (but not yet pictured) are two New York Strip Steaks (specially cut for me by Purdue's meat lab), barely marinated (since this cut is already very tender) with Olive Oil, fresh cracked peppercorns and some other seasonings. The steaks will be thinly crusted with cracked pepper, quickly seared on both sides on the stove, and finished in the oven for a medium rare doneness.

For the garnish: Garlic seasoned asparagus bound by an onion ring, roasted in the oven with butter (pictured below).

I've also whipped up an old family recipe (from my father's father I believe) for some rich potato rolls. These are made with 2 cups of riced potatoes, and dry milk solids.
The salad will be a basic caprice, minus the fresh mozzarella. These red peppers were roasted on an open flame, skinned, and coated with an aged vinegar and olive oil. Then, traditionally seasoned.
Then, another recipe scabbed from dad: Asparagus wrapped in bacon. I added a little fresh pepper to give it a little heat.
Cheers!