"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 05-08-2010, 05:49 PM   #1
Assistant Cook
 
NavyJeremy's Avatar
 
Join Date: Apr 2010
Posts: 15
ISO anniversary menu ideas

Ok so my 5 yr anniversary is coming up and I would like to cook something special for my Wife. I asked her to pick out the protein that she would like and she said steak.

What I have in mind is to do a surf and turf with ribeye and Gulf Shrimp. I am looking to get some ideas that will just put that WOW factor to it. Being stationed in Italy I am a little limited on ingredients that I can use, but I am open to ideas.

Thanks
Jeremy

NavyJeremy is offline   Reply With Quote
Old 05-08-2010, 06:50 PM   #2
Mr. Greenjeans
 
bigdaddy3k's Avatar
 
Join Date: May 2009
Location: Chicago Area
Posts: 1,741
GB!!!! Please describe the amazing way you baby your steak into greatness.
__________________
No matter how many Bibles he swears on, when a dog tells you he's a vegetarian, he's lying.
bigdaddy3k is offline   Reply With Quote
Old 05-08-2010, 07:06 PM   #3
Chef Extraordinaire
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 14,671
Surely you don't mean Gulf Shrimp from the USA, Jeremy!! Sigh. You get American news, right?
What a terrible disaster!!
__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 05-08-2010, 07:39 PM   #4
Master Chef
 
Join Date: Mar 2006
Location: Culpeper, VA
Posts: 5,803
Jeremy doesn't need U.S. shrimp - Italy (& all coastal Europe for that matter) has fabulous quality shrimp/prawns of all sizes.
BreezyCooking is offline   Reply With Quote
Old 05-08-2010, 07:44 PM   #5
Chef Extraordinaire
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 14,671
I know that, Breezy, but he said "Gulf Shrimp" which brought to mind our tragedy.
__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 05-08-2010, 07:49 PM   #6
Assistant Cook
 
NavyJeremy's Avatar
 
Join Date: Apr 2010
Posts: 15
Quote:
Originally Posted by Kayelle View Post
Surely you don't mean Gulf Shrimp from the USA, Jeremy!! Sigh. You get American news, right?
What a terrible disaster!!
Kayelle yes I do mean gulf shrimp, but since I am in Italy we the ones we get here have been flash frozen and I think that I have had them in the freeze for about a month. I think that I might go out to the market though and try to get some fresh ones.

Yes I know all about the tragedy and I have really taken it to heart as I am fish lover, both eating and catching. That might sound cold but I also care about the people that lost thier lives on that rig as well.
NavyJeremy is offline   Reply With Quote
Old 05-08-2010, 08:05 PM   #7
Chef Extraordinaire
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 14,671
So true Jeremy, not to mention all the fishermen who's livelihood is wiped out for how many years to come? Treasure those Gulf shrimp. I saw on our California news that seafood from the Gulf would be at a premium price until the frozen supply runs out.
Sorry we got off topic for you.......I'm thinking about your wonderful dinner. Twice baked potatoes are always nice, and not messy for your lovely main course. I know your bride of five years will be blown away by your thoughtfulness. Congrats!! She's a lucky girl.
__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 05-08-2010, 08:12 PM   #8
Assistant Cook
 
NavyJeremy's Avatar
 
Join Date: Apr 2010
Posts: 15
Thanks for the idea. I never thought about that, I should have seeing as how my wife loves them.
NavyJeremy is offline   Reply With Quote
Old 05-08-2010, 08:36 PM   #9
Assistant Cook
 
NavyJeremy's Avatar
 
Join Date: Apr 2010
Posts: 15
Ok so here is what I think that I am going to do....let me know what ya'll think:

Ribeye grilled with salt, pepper, and garlic powder
Shrimp sauteed with crushed garlic, oregano, and fresh basil
Twice baked Potatoes
Asparagus with Olive Oil and Lemon Pepper also on the grill

Just lacking a desert, I am pretty much an idiot when it comes to baking so I am thinking something cold but not sure what to do.
NavyJeremy is offline   Reply With Quote
Old 05-08-2010, 09:02 PM   #10
Chef Extraordinaire
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 14,671
Your menu sound fabulous, Jeremy.

Here's a link to a really memorable desert I saved recently, and will try soon.
Yummy Coco-Nutty Pavlova Log Recipe : Sunny Anderson : Food Network

If you don't want to get that involved, a lovely strawberry shortcake would be perfect! Save the extra whip cream for later. heh heh. whoo hoo.
__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 05-08-2010, 09:09 PM   #11
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 46,753
Instead of garlic powder on the steak, which can burn on the grill, make garlic butter and put a pat of it on each steak when they come off the grill. The butter will melt and you'll get the fragrance of garlic. I recommend using fresh garlic. You could even roast it to make roasted garlic butter.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 05-08-2010, 09:11 PM   #12
Assistant Cook
 
NavyJeremy's Avatar
 
Join Date: Apr 2010
Posts: 15
Thanks Andy I will try that instead
NavyJeremy is offline   Reply With Quote
Old 05-08-2010, 09:16 PM   #13
Chef Extraordinaire
 
babetoo's Avatar
 
Join Date: Dec 2007
Location: escondido, calif. near san diego
Posts: 14,341
when i am stumped for a special dessert. i make brownie sundaes. not homemade brownie, use a mix if you need to . put brownie in dessert bowl. put french vanilla ( really really good one) on top. whipped cream is next. drizzle a bit of choco sauce over cream. everyone i have served these to , loved them.
__________________
"life isn't about how to survive the storm but how to dance in the rain"
babetoo is offline   Reply With Quote
Old 05-08-2010, 09:18 PM   #14
Chef Extraordinaire
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 14,671
By the way, Jeremy, thank you for your service to the USA......it's an honor to have you here at DC.
__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 05-08-2010, 10:57 PM   #15
Certifiable Executive Chef
 
Janet H's Avatar
Site Administrator
 
Join Date: Jan 2007
Location: Pacific NW
Posts: 3,765
I would make a lemon tart... Make a graham cracker crust or you could make a similar crust but use ground up cookies instead or even a standard pre baked crust. Then add a layer of lemon curd (like home made lemon pudding which is easy to do). Top is with some sliced fruit like kiwi or berries and pass the whipped cream or creme fraiche.

You can make this ahead and refridgerate. It looks great, tastes great and is refreshing after a 'dense' meal. Add a chocolate drizzle on the plate under the slice for that extra ... well, you know....

Some possible recipes:

64 sq ft kitchen: Just To Celebrate / Juste Pour Célébrer

Steven & Chris - Elizabeth's Lemon Tart

Jamie's Bloggers / LEMON Tarts.....
Janet H is offline   Reply With Quote
Old 05-08-2010, 11:17 PM   #16
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
Quote:
Originally Posted by bigdaddy3k View Post
GB!!!! Please describe the amazing way you baby your steak into greatness.
I do a dry brine. I liberally salt both sides of the steak then wrap tightly with plastic wrap. The steaks goes back into the fridge for 24 hours. The salt draws the moisture out of the meat, but then it dissolves and that salty liquid is drawn back into the meat seasoning it from the inside out.
__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 05-09-2010, 07:11 PM   #17
Cupcake
 
Kathleen's Avatar
 
Join Date: Dec 2009
Location: Mid-Atlantic, USA
Posts: 2,420
What is her favorite dessert? Cake, pie, cookies? I'd do something based on that. If it is all equal, then what is the best in season. I'm counting down the days for finding awesome strawberries. Strawberry shortcake is just a few days away.
__________________


~Kathleen

A little bit Ginger. A little bit Mary Ann.
Kathleen is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off




All times are GMT -5. The time now is 01:52 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2020, Jelsoft Enterprises Ltd.