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Old 01-15-2008, 11:48 AM   #21
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Just find out how she likes her steak done before you cook it - won't go down well serving well done steak to a girl who likes it medium or rare :-)
Oh if she likes her steak well done, then she is definetely NOT my type! LOL
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Old 01-15-2008, 11:53 AM   #22
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Oh if she likes her steak well done, then she is definetely NOT my type! LOL


Life gets easier if you apply the same rules to onions and garlic
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Old 01-15-2008, 12:21 PM   #23
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If your cooking skills are mediocre as you say, then I'd stick to simple things. Keep the meal simple, and don't bother with a complex sauce. My vote would be for a nice ribeye, bone-in if you're going for a nice presentation. Buy it today and start marinating it either today or tomorrow in EVOO, rough chopped garlic, and some cracked pepper. Let the steak marinate until the cooking day, and then do a simple pan roast with only a little S+P. I wouldn't worry about sauce, as ribeye has plenty of great flavor on its own, and probably doesn't need the help. If she's a meat and potatoes kind of gal, chances are she likes her food simple.

As for the spuds, get some yukon golds, boil them, and if you have a food mill or a ricer run the spuds through that to get a great texture. If not, just mash them well, and then add your roasted garlic, butter, S+P, and a little cream if you like.


I'd stay away from filet, because while the texture is great, the flavor really isn't there like it is in other cuts, and it almost needs a fancy sauce to go with it. Again, if your cooking skills are mediocre like you say they are, sauce is something that you can easily mess up if you don't have much practice, especially if the sauce if going to bring the flavor like it would in a filet dish.

Do something light for dessert.
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Old 01-15-2008, 12:37 PM   #24
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...Buy it today and start marinating it either today or tomorrow in EVOO, rough chopped garlic, and some cracked pepper. Let the steak marinate until the cooking day, and then do a simple pan roast with only a little S+P. I wouldn't worry about sauce, as ribeye has plenty of great flavor on its own, and probably doesn't need the help....

Do something light for dessert.
I politely disagree CC. I would not marinate a rib eye for 2-3 days, & a simple sauce wine/shrooms/onions could be a nice accompaniment/topper - but none is actually needed. I agree with a light dessert

First, I would get my mise en place & plan the menu. It can be simple/basic & good i.e.

Salad

Steak

Potato (A simple baked tater is fine) - fries are another idea

Bread & butter

Veggie

Dessert

Appy, wine, soup optional
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Old 01-15-2008, 12:59 PM   #25
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Now I think we're just tossing around what recipe one prefers. Either recipe would be wonderful! Everything suggested here is certainly an option.

Going back to sattie's suggestion - you just touched on one of my favs - chimichurri!
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Old 01-15-2008, 01:05 PM   #26
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A lot good ideas so far...

There are a lot of parlor tricks that can make us mediocre types look like a hero...here's a couple...

Instead of traditional twice baked, try this:
Rub some olive oil and salt on your potatoes and bake them. Cut the ends off to make a cylinder shape, then scoop out the insides. Smash them up with butter and cream, S&P, (and any other bits you desire) Spoon them back into the hollowed out skins and plate them vertically, garnish with long chives. Super easy, tastes great, looks a million bucks...

For a simple "sauce":
About 30 mins before you plan to plate, start reducing some whipping cream in a small saucepan. Pull it off just before plating and stir in some crumbled gorgonzola. Goes fantastic with beef, and no one is the wiser...

Garlic is no problem as long as you are both eating it...but skip the asparagus on date night. Let's just say that's a bad plan...
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Old 01-15-2008, 01:41 PM   #27
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Baketech!!!! LOVE the baked potato idea!

I've also done salads by taking a larger can and removing the label. Thinly slice a baguette long enough to wrap around the can and place seam side down. Bake in oven until crispy and it will hold its shape. Remove from can and cool completely. Place on plate and use that to hold your salad. On the same theory you can take a slice of cucumber (long ways) and basically do the same thing. Slice a VERY thin ring of carrot and you can fasten it at the two ends of the cucumber with a toothpick like a "button".
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Old 01-15-2008, 01:42 PM   #28
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Quote:
Originally Posted by Baketech View Post
A lot good ideas so far...

There are a lot of parlor tricks that can make us mediocre types look like a hero...here's a couple...

Instead of traditional twice baked, try this:
Rub some olive oil and salt on your potatoes and bake them. Cut the ends off to make a cylinder shape, then scoop out the insides. Smash them up with butter and cream, S&P, (and any other bits you desire) Spoon them back into the hollowed out skins and plate them vertically, garnish with long chives. Super easy, tastes great, looks a million bucks...

For a simple "sauce":
About 30 mins before you plan to plate, start reducing some whipping cream in a small saucepan. Pull it off just before plating and stir in some crumbled gorgonzola. Goes fantastic with beef, and no one is the wiser...

Garlic is no problem as long as you are both eating it...but skip the asparagus on date night. Let's just say that's a bad plan...
GREAT idea with the potatoes...I've never heard of something like that before...and sounds so easy.

And I'm totally with you on the asparagus LOL
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Old 01-15-2008, 02:06 PM   #29
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These are very good too, IMHO

Cheddar Garlic Stuffed Potatoes Recipe at Epicurious.com

Just add a little salt n pepper to the mash. I made them for Christmas. No leftovers!
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Old 01-15-2008, 02:15 PM   #30
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GREAT idea with the potatoes...I've never heard of something like that before...and sounds so easy.
Super easy, and never fails to get a "wow" when served...

Too bad it's not summertime... a nice little mini-mixed grill and a few steamed green beans plated up around that potato, and you would be a lock...
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