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chicken or beef

post #1 of 13
Thread Starter 
what piece of meat would you use for a candel light dinner?
"Cooking is my Sport, Whats Yours?"
"Cooking is my Sport, Whats Yours?"
post #2 of 13
In my opinion, most every piece of meat has an appropriate preparation for a candlelight dinner.

It surely depends on what the intended eaters like.

For my wife, Duck would be the pinnacle.

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
post #3 of 13
Kobe Steaks, Foie Gras, with a Saffron Rice dish ... :crazy::smiles: hehehe
post #4 of 13
Just for the record..........I think the appetizer sets the tone for a romantic, candlelight dinner. Served in a tall, sparking, long stemmed glass, pretty garnish.................sets the mood. It's relaxes your mind, let's you accept that dinner is special.
post #5 of 13
I agree. Love duck. Choice of meat depends on what the diner is in the mood for and how well that selection is prepared according to that person's tastes. Combine that with a nice presentaion and making the intended person feel special and you have a romantic dinner.
post #6 of 13
Even a chicken leg can be romantic (remember Tom Jones?). Anything you don't have to fight with, including shellfish in the shell, bony fish, chicken wings....
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post #7 of 13
Who cares? Dessert is the course that matters. :D :D
post #8 of 13
Some of us would rather have crispy skin pork belly, duck, fried fish with skin, or a fabulous steak over desert any day... ;)

At least I would. :p

Anyone providing me with a quality meal of crawfish is talking to my soul. :smiles:
post #9 of 13

Mudbug...I don't think he meant "dessert" in the conventional sense...


Since we seem to be discussing sensual stuff...

Appetizers...definitely...Not "supersized" like a lot of restaurants have.

Maybe a nice oyster dish. (sorry, can't get my tastebuds around raw...I like my food dead) Anyone ever play with an oyster ceviche recipe?

A light crostini to match.

For the main? How about something traditional like Wellington. Nothing is better than a great mignon. (IMHO) :lips: Or maybe a surf and turf. I love well prepared scallops in lieu of Lobster. Lobster is way too filling from a nutritional aspect.

Intimate dinners imply um....well...not the same situation as stuffing your gut at Thanksgiving and parking yourself on the couch watching football for the next 7 hours:crazy: .

I'd say a nice App, then a simple salad with greens and a little garnish 'slaw' of fresh veggies, cukes, zukes, shrooms, sprouts, parsnips (really good and not as strong as carrots), grape tomatos...Maybe a little goat cheese. That kind of thing.

Then a beautiful rare chateaubriand or Wellington. The 'candlelight' thing is it's made for two. Crisp blanched asparagus, well prepared mashed potato. I love the recipe that you mash and season, add a little egg yolk for volume and then pipe it onto a parchment lined sheetpan and bake to slightly golden. Sounds 50's but it's very nice.

OR you could roast tiny new potatoes tossed with olive oil and butter. Maybe a little dill or chives?

Dessert? My specialty...

I'd say Eclairs filled with pastry cream (...and I'm talking BURSTING can fold the PC into a little whipped cream and make a mock bavarian cream. It will lighten it up a bit) and topped with a thick ganache. Super easy to do, Creamy, gooey...add a few chocolate dipped strawberries for a yummy garnish.

Or a Napoleon using puff pastry and using my friend, pastry cream. Cut into maybe 3x5 rectangles BEFORE you bake them so you don't have to worry about them cracking and crumbling trying to cut them after they're baked. Fill with a layer of fresh fruit (I like raspberries or strawberries), pastry cream, then top with a simple icing and chocolate drizzles. Easier than the Eclairs since you don't have to make the Choux and can buy the puff at the market. (Do NOT use filo dough)

I've got a great recipe for a liquor spiked ice cream, chocolate lined orange that you top with merangue and flambe with rum...want it? (Yeah, it's totally kewl)

Oh, DOGSTICKS...I'm hungry now...

post #10 of 13
Well first off, I'd go with a light dinner, don't want to get bogged down by a heavy gut after dinner, I'm sure you and your date have a lil something planned for afterwards...

I'd say start with some oysters (unless your date doesn't like them), serve with a simple mignonette or maybe some cucumber gelée. Then maybe a light mesclun salad (lemon/herb dressing is always nice), although the way the weather is going I'd vote for a cold soup - gaspacho, vichysoisse, or a lettuce soup.

I'd say for main do up a small chicken (if you can find it maybe something like quail or guinea fowl), roast it, then serve with some pan juice, a grain like buckwheat or quinoa, and a few veggies. Make sure to keep the portion sizes small.

For dessert, millefeuille is a great idea (already been suggested). Fill with pastry cream, chocolate mousse, or maybe some whipped cream with fruit. Panna cotta or sabayon with fresh berries are great desserts if you're strapped for time.

Just remember, keep it simple enough that you can make everything perfect, as well as light (to avoid sleepiness afterwards).
post #11 of 13
Dessert? Really good quality single scoop of chocolate chip ice cream served in a martini glass with shot of Kahlua poured over the top. Warm and cool at the same time. Great date dessert.

My tendency is to lean toward filet mignon in some form or fashion for entree. Nice simple roasted asparagus and piped potatoes sound great to me.

Apps? Bacon Bouchees - Small toasts spread with light layer of Camembert, topped with caramelized bacon, grape tomato sliver and sprig of watercress. Pretty. Good. Easy.
post #12 of 13
Appetizer could be some off the beaten path cheeses with flat breads or fine crackers and exotic fruit or a crudete or even shrimp cocktail. Crab cakes are a good choice and then there Seared tuna fresh wasabi, pickled ginger and greens tossed in a cilanto lime vinaigrette. Wine could be a nice Pouilly, a Russian River Chard or Dr. Constantine Frank Vineyards Salmon Run Chard. For the entree, especially if the meat is eaten rare, a dry aged tenderloin or with a glace de veau or even Steak au poivre. Then there is a veal saltimbocca with a lemon caper beurre blanc (for a twist). If med or above is the taste then fowl would be the choice. I like Crisped Muscovy Duck breast with a Juniper, dried currant and tawny port reduction or possibly Pheasant breast served with a Marchand de vin (sauce courtesy of Henry's Off Broadway in Seattle) The side I would keep simple. Maybe Grilled baby asparagus tossed in a walnut vinaigrette or even wilted greens with a tarragon vinaigrette, and then there's the standby haricot verts almondine. Wine with dinner? If you can find a '78 cab for less than a second mortgage grab it other wise I like the '85 Hayward Cab as a substitute and finally I've had good luck with the '94 Merlot maybe Black Opal and believe it or not Fetzer had a great 94.

Dessert? Simple. Long stemmed strawberries and a ganache for dipping made with callebeaut 60.3% dark bitter-sweet chocolate and a touch of Grand Marnier (in the ganache). Champagne Moet is the norm, Cliquote is another and off the beaten path is Dr. Frank Cellars 1991(this one is unbelieveable and I'm down to my last bottle Aarrgghh).

No appology here but it's been a while since I used the menu portion of my brain so....Hope this helps.

Have a great time.

post #13 of 13
It appears from the fashion scene the late 50s, 60s early 70s are back with a vengence. This may be so too for food. I have never tired of prawn cocktail, although we didn't have avocados in those days, they came later. Would you find it fun to serve chicken in a basket. Very 60s, and you need a finger bowl. But that is fun too. Steak Diane? The aforementioned Schnitz. Lamb Noisettes, Tournadoes, Sliced Loin of Pork, crumbed (really tender this way) with brandied peach halves. Chateaubriand must be just the best, with the sides served in a dish of careful choice in the centre. Keep your candles at the end, I get irritated with the shining flicker, but love it when it is a little to the side. Dessert, a wisp and a promise. Fruit fool is forgotten but good. As is flummery. Teaspoon food.
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