Birthday Dinner Recipes

So this was the birthday dinner I made for the love of my life...

We started off with Sidecar cocktails - new to us both, even though we've both bartended at one point. I did not frost the glasses, though next time, I might. And I used cherries, not the lemon peel, for garnish. Oh so easy, very potent, and Deeeelicious!

For the appetizer, I did my own combo on a few ceviche recipes that I'd found...I've never made it before, so I used ingredients that I knew we both liked. And really, technically, it's not even ceviche, since I heated the shrimp, but I was short on time, and the results were out of this world!

Shrimp Ceviche

• 1 lb. raw shrimp, peeled and deveined (I used 31-40 count)
  
• 3/4 Cup freshly squeezed lime juice
• 1/4 Cup finely chopped red onion
• 2/3 Cup finely chopped, seeded tomato
• 2 Avocados, diced
• 1/4 Cup chopped cilantro
• 2 Tbsp. Olive oil
• 1 Tbsp. minced jalepeno
• 1/4 tsp. cumin
• 1/8 tsp. cayenne pepper
• 1/2 tsp. salt

Bring a medium-sized pot of water to a boil. Add shrimp & immediately shut off heat. Cover pan for 3 minutes. Drain shrimp, plunge into ice water & then drain again. Pat shrimp dry.

Place shrimp and lime juice in a glass bowl and marinate for about 3 hours in the refrigerator.

Drain lime juice - RESERVING IT in another dish.

Gently add the remaining ingredients to the shrimp. Add back some of the reserved lime juice (I used about 1/4 cup). Refrigerate for another hour or two.

I served it in big,blue martini glasses!


Arugula and Avocado Salad with Tomato-Cumin Dressing

Dressing:

• 1/4 Cup freshly squeezed lemon juice (2-3 lemons)
• 1/4 Cup tomato juice
• 2 tsp. ground cumin
• 1 Garlic clove, minced
• 1/2 Cup coarsely chopped cilantro
• salt & pepper to taste
• 3/4 Cup extra-virgin olive oil

In bowl, whisk together all ingredients, EXCEPT olive oil.
Slowly whisk in olive oil, adding it in a tiny, steady stream, until it is incorporated.

This makes about 1 1/2 Cups of dressing & can be made a day or two ahead of time.

Salad (for 2):

• 3-4 Cups Arugula
• 1 Large grapefruit, peeled and sectioned (make sure to remove all of the white pith)
• 2 Avocados, sliced
• 2 Slices of red onion, cut paper-thin
  
• 12 Nicoise olives
• Kosher salt, to taste

Divide everything evenly into 2 bowls & top with dressing.

YUM!

I tried a new recipe for the baked baguettes, and they didn't rise so hot with the second rising. I would try them again, though! My love still ate them. (He's a doll when he wants to be)!

For the fiddleheads, I removed them from their vacuum-packed home in my freezer, added garlic cloves that I'd roasted, and tossed them with a little butter, salt & pepper. (In case anyone is wondering where the hell I got the fiddleheads from, it was from a store in Maine that ships them fresh & I, unfortunately, do not recall their name right now. I will look into it).

For my very first attempt at Chateaubriand, I consulted the Food Network and tried this recipe from Emeril.

I only used a 2 1/2 lb roast ($40.00), which was plenty for the 2 of us, for dinner, leftovers the next day, and sandwiches the next night!

Important: I happened to catch an episode of Good Eats with Alton Brown on beef tenderloin, so I did modify Emerils actual cooking of the roast! After searing it, I let the beef rest about 15 minutes, loosely tented with aluminum foil.
I then oven-roasted it, with a probe thermometer, & took it out at exactly 135 F.
I then foil-tented it again, letting it rest for another 25-30 minutes.

Let me just tell you, this was the BEST - perfectly medium-rare, all the way through!

I followed the sauce recipe to a T - except that I didn't bother straining it - and it was delicious!
Seriously!

As for the potatoes, I did tiny red potatoes that I sauteed on the stove in little butter, salt & pepper, first. I then finished roasting them in the oven, while the beef sat for the second resting.
I tossed in some freshly chopped parsley before I served them & they were wonderful.

For dessert, I did a cracked chocolate cake that was - still is! - divine. I am not much of a baker - as most of my friends will attest to - but this one came out beautifully.

I topped it with a rasberry sauce that I made, from frozen rasberries, confectioners sugar and lemon juice. (about 1 1/2 cups frozen rasberries, 1/4 cup confectioners sugar, and 2 Tbsp. freshly squeezed lemon juice).
And of course I made freshly-whipped cream in my Kitchen-Aid mixer...added just a touch of confectioners sugar & almond extract to the heavy cream..it was the ideal topper!

So that's it! I am so sorry I don't have any pix - I truly wish, in my cooking frenzy, that I would have remembered! (but I didn't).

Bon Appetit!