Surf and turf has become a bit of an anniversary tradition in this house. While we went out for Thai on our actual anniversary, at some point during the festivities, we always manage to go for surf and turf.
As the years go by, the methods change, the ingredients change, the sides change, the quality increases--but the beef and the seafood remain the same--which I think is kind of indicative of what marriage is all about: all the good things remain, while changing and improving all the while.
The nicest thing about this dinner was that it was a collaborative effort--each of us contributed our talent, our abilities and our tastes to make this meal wonderful.
Paul manned the grill, and I whipped up an orzo salad with an herbal, tangy vinaigrette, and a blue cheese sauce for the filets.
( Dinner behind the cut... )
It was a great evening--we had a ball.
And I have to say that, while it's always fun to dress up and go out, there is something that is so much more relaxed and festive about knowing that you can have the very same quality and flavor at home--and there's no dress code!
![[info]](http://p-stat.livejournal.com/img/userinfo.gif){kind=small}
As the years go by, the methods change, the ingredients change, the sides change, the quality increases--but the beef and the seafood remain the same--which I think is kind of indicative of what marriage is all about: all the good things remain, while changing and improving all the while.
The nicest thing about this dinner was that it was a collaborative effort--each of us contributed our talent, our abilities and our tastes to make this meal wonderful.
Paul manned the grill, and I whipped up an orzo salad with an herbal, tangy vinaigrette, and a blue cheese sauce for the filets.
( Dinner behind the cut... )
It was a great evening--we had a ball.
And I have to say that, while it's always fun to dress up and go out, there is something that is so much more relaxed and festive about knowing that you can have the very same quality and flavor at home--and there's no dress code!
Dinner tonight was Chicken Rockefeller with Lobster Ravioli in a tomoato cream sauce. It was excellent! I didn't exactly use a recipe, as I made it up as I went along, basing it upon my memory of a dish I used to get at a restuarant that used to be in Atlanta many years ago. However, here are the general instructions:
( Chicken Rockefeller )
For the Lobster Ravioli I used store-bought lobster ravioli and for the sauce I used crushed tomatoes, basil, oregano and a touch of cream.
( Chicken Rockefeller )
For the Lobster Ravioli I used store-bought lobster ravioli and for the sauce I used crushed tomatoes, basil, oregano and a touch of cream.
Happy New Year!
May the blessings of the past year continue into this one and may the joys flood out the sorrows!
I know that it seems like I have been slacking. And maybe I have been a little. But rest assured I have been cooking! Just not in my own kitchen!
Aside from being ill with the ninja death flu (Even after I got a flu shot! The nerve!), traveled up to Spokane this winter to invade a close friends home and wreck his brand new kitchen which he has so graciously opened to me.
May years ago C and I started a tradition together.
I live in Arizona and I've never had lobster. I have what I consider 2 GORGEOUS lobster tails. I think I know the basic way to make them....but I'd like to know what else is out there ?
How do YOU cook your lobster tails when steaming them ? For how long ?
Thanks !
Cheers !!!!
How do YOU cook your lobster tails when steaming them ? For how long ?
Thanks !
Cheers !!!!
- Mood:
excited - Music:"Would I Lie To You ?" Eurythmics
Syndicate
