Instead of taking my girlfriend out for a big fancy dinner and paying 100 something dollars, I am planning on cooking a meal for us at home. I need some ideas. This is what I have so far... I want to start off with fresh oysters. She really loves them, but never has a chance to eat them. The main course is going to be plank grilled salmon, with garlic, butter, lemon, and dill. I will make some roasted asparagus, with baby red potatoes as a side dish. For dessert, I am making mango sorbet. I am planning on having a nice white wine, or champaign.
How about a small Salad on the side to go with the Oysters, something simple but colorful. The coolness of the Salad might be the perfect complement with the Oysters. If she has strong taste than a antipasto may be the thing, but if too strong could interfere with the mildness of the oysters. Whatever you decide make sure the dressing is on the side. Antipasto is the perfect dish to share, adds a bit of Romance as well.... Something simple like Tomatoes, with Mozzarella cheese and a few olives just as nice. Adds color and just the right touch of class* Salads can be so simple, use your imagination though, she will appreciate it.
Aw. That's adorable. Just make sure you cook everything throughly otherwise you two will be fighting over the toleit.
Marinated Asparagus Ingredients 2/3 cup packed brown sugar 2/3 cup cider vinegar 2/3 cup soy sauce 2/3 cup vegetable oil 4 teaspoons lemon juice 1 teaspoon garlic powder 2 pounds fresh asparagus, trimmed 1 cup chopped pecans, toasted Directions In a saucepan, combine the brown sugar, vinegar, soy sauce, oil, lemon juice and garlic powder. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Refrigerate until cool. Meanwhile, in a large skillet, bring 1/2 in. of water to a boil. Add asparagus. Reduce heat; cover and simmer for 3-5 minutes or until crisp-tender. Drain and rinse in cold water. Place asparagus in a large resealable plastic bag; add marinade. Seal bag and turn to coat; refrigerate for 2 hours or overnight, turning occasionally. Drain and discard marinade. Place asparagus on a serving plate; sprinkle with pecans. I've never had any luck with planking salmon. But maybe that's just me. This is my "go-to" recipe for salmon.....perfect every time. Dijon Baked Salmon 4 Salmon fillets (6-8 oz each) ¼ cup Dijon Mustard ½ cup breadcrumbs Salt and pepper to taste Wash and dry fillets, place in a shallow glass baking dish,lightly sprayed with cooking spray. Place fillets skin side down. Season lightly with kosher salt and black pepper. Brush with mustard, and sprinkle with breadcrumbs Place in a 400 degree oven for 20 minutes, or until fish flakes easily with a fork
Those are nice recipes. I might try the marinated asparagus, but I am pretty sure I will stick with plank grilled salmon. I have a cedar grilling plank already.
What a wonderful menu you have planned. I would recommend a good dipping sauce for the oysters- essentially a vinaigrette of some sort- I can't think of the correct name right now or whatever you both like. Have you opened raw oysters before? That is an art- practice. White wine or Champagne? I love champagne with oysters, I would go with both. Start off with a champagne- either french- Mumms or Moet Chandon are both good, or if going American- Iron Horse is excellent, and Chandon is also a very good choice. For the salmon, it depends on what your GF likes but I would recommend a buttery chardonney- normally I prefer a Sauvignon Blanc(dry, not rich) but salmon is so rich, a buttery chardoney can work out well. But again- I would go with what your GF prefers- it all works. Have fun.
