for tonight, i know the appy, but still not sure about dinner.
i bought a coupla pieces of sushi grade salmon and octopus, so the appetizer will be sake and tako sashimi. (i forgot to get rice vinegar to make sushi, so it'll be sashimi.
i'd also picked up a pound or more of 20 count tiger shrimp, and we have 2 beautiful 2" thick porterhouses that are screaming for the grill. so i may do a grilled surf and turf.
the porterhouses will be very simple; just salt and freshly cracked multi-color peppercorns, then on to the hot, oiled grill.
the shrimp will be split and cleaned but the shells left on, and then dusted with garlic and onion powders, sweet paprika, s&p and a pinch of sugar. the on to the searing burner in a grill wok.
if we still have some, i'll grill peaches for dessert.
or, i may just make shrimp marinara.