A Romantic Sunset Dinner in the Gazebo

Last night we had the opportunity to fulfill a special request for one of our guests.  This wonderful couple are both full time students, parents of two kids (age 5 & 8) and are here on their honeymoon, 10 years late ...

All ready to go for the Sunset Dinner
When we received John's inquiry about a candlelit romantic sunset dinner in the gazebo we were excited to try something new and have some fun with staging the gazebo and creating a wonderful menu.  Alex got to be the Caribbean Server Extraordinaire, and he did a fantastic job.

The weather cooperated and even though the sunset wasn't spectacular, the setting was perfect.  They ended the evening with a "Wish Lantern" sendoff and a moonlit walk on the beach.

The Menu:
Caesar Salad with homemade dressing and parmesan crisp
Focaccia Bread
Linguini with shrimp, asparagus, artichokes, mushrooms and tomatoes
New York style cheesecake with a Mango & Strawberry Coulis


Caesar Salad Dressing & Parmesan Crisp
Serves 4
Ingredients
  • 4 whole anchovy fillets
  • 2 tablespoons Dijon mustard
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon Worcestershire sauce
  • 2 cloves fresh garlic, peeled
  • 1/2 whole lemon, juiced
  • 1/2 cup olive oil
  • 1/4 cup freshly grated Parmesan
  • Freshly ground black pepper
Directions
Place the anchovies into a blender or food processor. Throw in the Dijon mustard, vinegar, Worcestershire, garlic and lemon juice. Pulse the processor or blend on low speed for several seconds. Scrape down the sides.
With the food processor or blender on, drizzle the olive oil into the mixture in a small stream. Scrape down the sides. Add the Parmesan and a generous grind of black pepper. Pulse the whole thing together and mix until thoroughly combined. Refrigerate the dressing for a few hours before using it on the salad.
Parmesan Crisp

Heat a non-stick frying pan to medium heat.  Place shredded parmesan cheese in the pan using a tablespoon.  Once cheese has melted, remove pan from heat and let the cheese cool.  Remove cheese from pan and place on a rack to firm up, then chill in the refrigerator till ready to serve.

Linguine with Shrimp, Asparagus, Artichoke, Mushroom & Tomato
Serves 4
Ingredients
  • Kosher salt
  • 1 pound linguine
  • 2 tablespoons extra-virgin olive oil
  • 6 plum tomatoes, quartered and diced
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon dried crushed red pepper
  • 3 large cloves garlic, flattened and chopped
  • 1/2 cup dry white wine
  • 1 pound asparagus, trimmed, stalks cut on a diagonal into 1 to 1 1/2-inch pieces
  • 6 white mushrooms, sliced
  • 1 can small artichokes, rough chopped
  • 1 pound large shrimp, peeled and deveined
  • 1/2 cup chopped fresh basil
  • 2 teaspoons chopped fresh oregano
  • parmesan cheese
Directions
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and place in a large bowl.
Heat the oil in a large deep skillet over medium-high heat. Add the tomatoes, 1/4 teaspoon of salt and 1/4 teaspoon of black pepper. Cook, stirring occasionally, until softened, about 2 minutes. Add the crushed red pepper flakes and garlic. Cook for 30 seconds until aromatic. Add the wine, asparagus, mushrooms and artichokes. Bring to a boil and simmer for 5 minutes.
Sprinkle the shrimp with the remaining 1/4 teaspoon of salt and 1/4 teaspoon black pepper. Add the shrimp to the pan and continue to simmer until the shrimp is cooked through, 5 to 7 minutes. Stir in the basil and oregano.
Pour the sauce over the pasta, sprinkle with parmesan cheese and serve immediately.

New York Style Cheesecake with Mango & Strawberry Coulis
  • 1 New York style cheesecake
  • 2 cups fresh mangoes
  • 1 cup frozen strawberries
  • 1/2 cup sugar
  • 1/4 cup spiced rum
  • fresh strawberries for garnish
Combine mangoes, strawberries, sugar, and rum and cook until berries are soft and liquid is syrupy, about 10 minutes. Let cool slightly then puree in a blender.  Transfer to a bowl, and refrigerate, covered, until completely chilled. Serve under a slice of New York style cheesecake, and garnish with cut fresh strawberries.





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