Subtitle: This is why I get out of bed at 5:30 am to go to the gym during the week.
I am 100% serious that this was the BEST meal Brad and I have ever made in our house! Surpassing all other meals, this was the meal of all meals. Pre warning, this is definitely a weekend meal, takes time and was oh so worth it. Food is meant to be enjoyed, and not always skimping on the calories. Needless to say, that was that meal. Details are:
1. Filet -Sent to us in this amazing package from Texas
2. Jumbo Shrimp
3. Lime Cilantro Linguine - from Pappardelle's Pasta. If you haven't already heard me talking about this pasta, now is the time for you to listen. GET IT. It will change your life. It puts regual boxed pasta in a corner. Full of flavor, every kind we have had has been amazing! Get on the website, google Pappardelle's Pasta, or visit them at the city market (where we originally found one of their vendors).
4. Portabella Mushrooms
5. Champagne & Wine
6. Low (er) fat Creme Brulee
1. Can't help give you a recipe for the beef... sorry
2. Brad sauteed the shrimp like we had them in Hawaii, TONS of fresh garlic and butter. Topped with chopped fresh parsley.
3. Pasta / sauce - for the sacue for this dish I used the base of one of my favorite Pappardelle's Pasta sauces, and modified. Mix together of low-medium heat: Sautee lots of fresh garlic (I used 5 cloves), and about 1/2 a shallot, add 1 can lite coconut milk, 2 T soy sauce, 2 T brown sugar, chopped fresh basil & cilantro (about 1/2 cup total). Continue simmering very low till ready to server. I turn it up more at the end to make sure it's hot enough.
4. Mushrooms - Mix in bowl add 1t sea salt, drizzle with honey, champagne vinegar. Let sit 5 min. New variation, Brad grilled these in the oven on a cookie sheet. Good consistancy, like them!
6. Finally got to use our souflee dishes and torch. I like the dessert, just wasn't quite like a restaurant. It also was the first time I ever made creme brulle. Replaced regual half and half with fat free half and half. It was pretty good. This recipe is kind of long, I googled it, and actually followed the recipe (minus the fat free thing).