Originally Posted by martini_thief
The lady and I have had a friendly competition going for a while involving who's best at dinner. I have run her through the best cuts, the weirdest veggi's, the coldest salads, the hottest deserts. The winner is decided by the loser, IE; "This is the best food I will ever eat"
I want a dinner plan that'll make her whimper with delight
The Girl = Eats all the veggi's before the meat. Loves apps, and adores sauces.
The Boy = Can bake by smell, grill by touch, and follow a recipe
The Store = Safeway
The Price = Under $100
The Kitchen = Electric, with Propane Grill outside.
The Wine = Fume Blanc (ready to drink) I can get others.
The Plan = ?
Will you help me kick her culinary butt?
mmmmm - quite a tall order here. You know everyone will have a different opinion, right?
Jumbo Lump Crabcakes (this makes more than enough for appetizers)
1 lb. jumbo lump crab meat
½ cup roasted red pepper puree (see below
½ cup fresh breadcrumbs
¼ cup diced green onions
¼ cup top-quality mayonnaise
1 TBS fresh lemon juice
2 tsp. Old Bay
1 TBS dry mustard
½ tsp. Cayenne pepper, or to taste
2 TBS vegetable oil
Preheat oven to 350°. Combine everything through Cayenne pepper. Stir gently until thoroughly mixed. (NOTE – leave out crabmeat and stir everything until well-blended then gently fold in crabmeat).
Shape into 8 cakes about 1 ½ inches thick. Heat oil in large ovenproof skillet over med-high heat. Add crab cakes when hot and cook until well browned – about 2 minutes. Turn over then place in heated oven until firm and heated through – about 6 minutes to 8 minutes. Serve on some leftover red pepper puree that has been seasoned more with salt, pepper, and teriyaki sauce.
Red Pepper Puree – roast 3 or 4 red peppers until completely blackened. (either over flame or in 400° oven). Place in paper bag or bowl, close bag or cover bowl with plastic wrap and leave for about 15 minutes. When cool enough to handle peel skins. Discard seeds, ribs, core and pat dry. Puree in food processor. For leftover puree not used in crabcakes add salt and pepper, lemon juice, teriyaki and serve as a red pepper coulis under crabcakes.
I'M THINKING ABOUT AN ENTREE - WILL POST LATER
Proscuitto-Wrapped Asparagus W/Goat Cheese
1 clove garlic
1 TBS chopped chives
3 tsp red-wine vinegar
½ TBS Dijon mustard
Spread piece of prosciutto with goat cheese, then cut in half and wrap 3-5 pieces of blanched asparagus (depending on size) with the ½ piece of prosciutto. Place in a single layer on a plate and pour sauce over proscuitto and serve.