Monday, February 16, 2009

St. Valentines Day Dinner

So it's Valentines Day and to add to the card and present I got for my wife, I cooked a great dinner. I went to Sam's club and they had fillet mignon on sale, so I bought a pack of four beautiful steaks that were bound for the grill. I also bought some 16-20 count shrimp that accompanied the steaks on the grill, at Tarpon Dock seafood. I used hardwood charcoal which for the uninitiated is wood that has been processed as charcoal instead of sawdust that has been processed with binders to make briquettes. It has a distinct flavor and burns hotter that briquettes. The steaks were marinated in my homemade steak marinade and the shrimp were seasoned with my Bubbaque seafood seasoning and skewered. Along with the surf and turf I served garlic and rosemary, roasted, baby Yukon Gold potatoes and some roasted Chipolini onions. The real hit was the pear, walnut, and Gorgonzola salad dressed with a Balsamic vinegar and olive oil. The contrast between the sharp, pungent Gorgonzola blue cheese, the crunchy, earthy, note of the walnuts, and the sweet, crisp, red Anjou pears, was spectacular. I could eat that everyday. We washed this all down with a bottle of Bolla Valpolacello, slightly fruity, oakey red wine. My wife broke out the fine china and silver, and added some candle light. It was an elegant dinner. For dessert I had a can of Ready whip and a bottle of Hersey's chocolate syrup, and that's all I'll say about that.

Good cooking.

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