Originally posted by nomadkng What cut of steak? Filet or sirloin? What mushrooms? and how prepared? red skinned potatoes or Idaho? mashed? Baked? and what vintage of wine?
I don't relinquish control of the remote THAT easily you Siren!
Well, my answer to that usually depends upon whether or not the guy in question is a filet kind of guy or the type who prefers a good sirloin, whether he likes traditional white cap mushrooms or something more exotic like Portobello or Shiitake. Personally while I like filet every now and again I actually prefer the taste of a good sirloin or strip. Filet is more tender but it can be a little tasteless beside a good strip or sirloin even with a bacon wrap.
Of course a great Porterhouse you get the best of both worlds. That's my favorite actually, and a nice 4" Porterhouse and some local shrimp is exactly what I'm having for Thanksgiving dinner this year. I'm ditching the turkey thing for surf and turf. I'm also doing lobsters but that's for the rest of the clan. I'm not that fond of the big sea bugs myself, prefer shrimp, but lobster was requested so I will be having some prepared just around the corner. Lobsters already done I will gladly serve, but I don't like to cook them myself. I'm squeamish about such things. I just can't bring myself to throw them living into a pot and besides which when I do eat any I infinitely prefer it grill broiled in sweet butter, not steamed to death like they do. A place around the corner does an excellent job of it though for people who like steamed, and also has the best garlic shrimp, is open on Thanksgiving so I will have someone picking the lobsters and my shrimp up for me just before I do the steaks etc. Other than the pumpkin and apple pies this year's feast will be strictly non traditional....
But back to my boudoir banquet...
As for potatoes I like ruby red, yukon gold and purple majesty potatoes and probably would mix them so as to give the bouquet some nice color. They'd have to likely be baked on skewers for it to work. A little butter and olive oil, some Peruvian spice and it would be perfect. I'd probably dust the carrots in a honey and cinnamon mixture for contrast and also because honey is good for stamina and cinnamon is a bonafide aphrodisiac, one of the few foods that actually does have a scientifically measurable effect on the human libido.
As for wine, I'd be admittedly going with the advice of someone who knew more about it than I do. I'm not much of a wine connoisseur and what I like is usually not what's considered great. Last year I had half a glass of Fisheye Shiraz and half a glass of their Merlot, a wine loving friend suggested them, and actually I thought the Aussie wines were pretty good, but being as I can't really drink much of anything my opinion on that score probably isn't too reliable. Half a glass of wine and I'm done actually, and sometimes I can't even manage that. I have a touchy liver. It doesn't care for alcohol. Never could drink much, shrug...
Oh and I forgot dessert. Fondue, of course. Brandy soaked sponge cake, fresh strawberries, mandarin orange slices, hand dipped in hot Belgian chocolate, to start...
That's my idea of a "love picnic" and FYI, I've never had it fail me yet. Of course that could be because besides being one phenomenal cook I do know how to dress for the occasion....