Harbormaster
somebody shut me the fark up.
Yep.
He decided he wanted me to cook for his first date. Left me a note this morning telling me what he was thinking (so I wouldn't forget).
I went shopping after work and here is the menu. What do y'all think? (I'm going to print this in a nice font on nice paper and have it on the table.)
First Course:
Caprese Salad – Vine ripened tomatoes seasoned with Kosher salt and freshly ground black pepper under a slice of fresh mozzarella cheese. Drizzled with a basil balsamic vinaigrette. Served with warm tomato focaccia bread and basil butter.
Second Course:
Cream of Butternut Squash soup – Slow smoked butternut squash blended with heavy cream. Seasoned with a hint of garlic and chipotle pepper.
Third Course
Bacon Wrapped Tenderloin Filet – An eight ounce beef tenderloin wrapped in bacon, reverse seared over natural hardwood charcoal to a perfect medium rare. Seasoned with Oakridge BBQ Black Ops Brisket Rub.
Grilled Romaine Lettuce – A generous portion of Romaine lettuce drizzled with olive oil, seasoned with Kosher salt and fresh ground black pepper. Perfectly grilled over natural hardwood charcoal and topped with freshly grated Parmesan cheese.
Baked Potato – Russet potato slow cooked on the grill. Served hot with butter, sour cream, bacon bits, and cheddar cheese.
Fourth Course:
Milk and Cookies – Homemade chocolate chip cookies and ice cold milk. The timelessly simple and elegant dessert.
He decided he wanted me to cook for his first date. Left me a note this morning telling me what he was thinking (so I wouldn't forget).
I went shopping after work and here is the menu. What do y'all think? (I'm going to print this in a nice font on nice paper and have it on the table.)
First Course:
Caprese Salad – Vine ripened tomatoes seasoned with Kosher salt and freshly ground black pepper under a slice of fresh mozzarella cheese. Drizzled with a basil balsamic vinaigrette. Served with warm tomato focaccia bread and basil butter.
Second Course:
Cream of Butternut Squash soup – Slow smoked butternut squash blended with heavy cream. Seasoned with a hint of garlic and chipotle pepper.
Third Course
Bacon Wrapped Tenderloin Filet – An eight ounce beef tenderloin wrapped in bacon, reverse seared over natural hardwood charcoal to a perfect medium rare. Seasoned with Oakridge BBQ Black Ops Brisket Rub.
Grilled Romaine Lettuce – A generous portion of Romaine lettuce drizzled with olive oil, seasoned with Kosher salt and fresh ground black pepper. Perfectly grilled over natural hardwood charcoal and topped with freshly grated Parmesan cheese.
Baked Potato – Russet potato slow cooked on the grill. Served hot with butter, sour cream, bacon bits, and cheddar cheese.
Fourth Course:
Milk and Cookies – Homemade chocolate chip cookies and ice cold milk. The timelessly simple and elegant dessert.