Just Some Guy
Assistant Cook
- Joined
- Nov 20, 2009
- Messages
- 10
Hey everyone,
Put your thinking caps on:
This is my first post outside of the intro thread and I've got some pretty specific questions. It concerns an entire meal, but the entree is what I need the most help with. I'm going with either grocery-store Ahi or fresh halibut, so I figured I'd post it here. If I misfired, mods please move it where it needs to be.
On to the menu:
I'm cooking a birthday dinner for the woman who still rocks my world after 15 years. I started an indoor garden toward the end of the summer because I have a short growing season. I like to cook intimate "themed" meals (per my intro post) so this one is around my homegrown veggies.
I plan to start with pan fried zuccini flowers stuffed with a ricotta-based stuffing of basil, oregano, parsley, green onion, and a bit of carrot green in a simple flour-and-egg batter.
The next serving is a carrot-green (see another theme here? lol) egg scramble on crispy lavash-type crackers topped with gorgonzola and broiled. I figure this will allow the egg and cheese to play off the carrot greens' inherent bitterness.
For the entree I want to use Ahi or halibut steaks but here is where I REALLY need your help. I have been thinking of keeping it simple since they're both delicate to begin with, so I thought a simple broiling in a cedar wrap and garnished/topped with ???????
I'm thinking of a sauvignon blanc for the evening's wine. For dessert, I'm thinking about a late-harvest reisling and something simple like strawberry halves seared in Grand Marnier for the sweet "citrusy-ness"......and of course fresh, well-chilled whipped cream.
We're really broke right now, so I want this to be memorable and special without causing her the stress of thinking "how much did this cost us?"
Know what I mean ?
Thanks for any and all input.
Put your thinking caps on:
This is my first post outside of the intro thread and I've got some pretty specific questions. It concerns an entire meal, but the entree is what I need the most help with. I'm going with either grocery-store Ahi or fresh halibut, so I figured I'd post it here. If I misfired, mods please move it where it needs to be.
On to the menu:
I'm cooking a birthday dinner for the woman who still rocks my world after 15 years. I started an indoor garden toward the end of the summer because I have a short growing season. I like to cook intimate "themed" meals (per my intro post) so this one is around my homegrown veggies.
I plan to start with pan fried zuccini flowers stuffed with a ricotta-based stuffing of basil, oregano, parsley, green onion, and a bit of carrot green in a simple flour-and-egg batter.
The next serving is a carrot-green (see another theme here? lol) egg scramble on crispy lavash-type crackers topped with gorgonzola and broiled. I figure this will allow the egg and cheese to play off the carrot greens' inherent bitterness.
For the entree I want to use Ahi or halibut steaks but here is where I REALLY need your help. I have been thinking of keeping it simple since they're both delicate to begin with, so I thought a simple broiling in a cedar wrap and garnished/topped with ???????
I'm thinking of a sauvignon blanc for the evening's wine. For dessert, I'm thinking about a late-harvest reisling and something simple like strawberry halves seared in Grand Marnier for the sweet "citrusy-ness"......and of course fresh, well-chilled whipped cream.
We're really broke right now, so I want this to be memorable and special without causing her the stress of thinking "how much did this cost us?"
Know what I mean ?
Thanks for any and all input.