June 17, 2012 - Jennifer's Birthday Dinner

So, Jennifer's birthday was on Thursday, and John and I agreed that a Culinary Sunday dedicated to one of the most amazing people in the world was absolutely in order.  So we took her request for swordfish, and then concocted a meal centered around all her favorite flavors and foods.  Get ready for this...

Cocktail - The Stoli Doli

The Stoli Doli is the name of the signature martini at the Capital Grille.  If you've ever been there, you'll see at the bar there are glass jars filled with pineapple chunks and vodka.  Yes, it is that simple and yes it is that amazing.  Take rounds of cored pineapple and place in glass jar.  Cover with Stoli vodka, and let it sit in a cool place for SEVEN days.  (Not in the fridge, just on the counter.)  Then pour into shaker filled with ice, use those muscles, and strain into glass.  We chose to garnish with a maraschino cherry and piece of the vodka-macerated pineapple.  No soda water, no extra juice, no additions.  Just the fruity vodka.  Delicious.

Appetizer - Peas, Mint and Parmesan Crostini

http://www.epicurious.com/recipes/food/views/Peas-Mint-Parmesan-Crostini-365812

Wow.  Simply delicious.  From the garlic rubbed bread to the torn mint to the simple drizzle of balsamic glaze, this was incredible.  And such an easy appetizer to bring to any barbecue or pot luck!

Appetizer - Gazpacho

http://www.foodnetwork.com/recipes/gazpacho-recipe2/index.html

Clean, organic, and so tasty!  We followed the recipe exactly, except for halving it and using lime juice instead of lemon.  We also used a bottled balsamic glaze.  (Just spend a few bucks and buy it - you will find a million uses for it!)  This gazpacho combined with the crostini was to die for, and could have been a fantastic lunch on their own.  (I used canned, diced tomatoes - you can't tell the difference!)

Appetizer Wine - 2011 Abadal Cabernet Sauvignon Rose 

This rose from Spain is made of Cabernet Sauvignon grapes with a little bit of the indigenous Sumoll grape.  It is big and juicy with a full mouthful of strawberries, raspberries, and bright cherry.  This is not your mama's rose, and it had a slight spice to it that paired unbelievably with the gazpacho. 

Entree - Pineapple-Mustard Glazed Swordfish with Cilantro Chimichurri

http://www.foodnetwork.com/recipes/bobby-flay/fire-roasted-swordfish-steak-pineapple-mustard-glaze-cilantro-chimichurri-grilled-pineapple-salsa-recipe/index.html

Once again, a Flay recipe where you think the flavors are going to overwhelm, but instead they create an amazing harmony.  This swordfish was delicious.  And if you're shaking your head right now, thinking "I don't like swordfish" - give it a shot.  It may convert you.  You can make the glaze in the morning.  Just toss it all in the saucepan and let it hang out on the stove.  Like the last meal, it doesn't make a syrupy reduction - just a light glaze that you brush over the fish to infuse a little flavor.  The chimichurri can be made early on as well, and then put a large spoonful over the fish.  We ended up spreading the chimichurri so we can have some with each bite.  So good!

Side Dish - Chili Rubbed Sweet Potatoes w/ Green Onion Vinaigrette

http://www.foodnetwork.com/recipes/throwdown-with-bobby-flay/red-chile-rubbed-sweet-potatoes-with-green-onion-vinaigrette-recipe/index.html

For me, the highlight of the meal!  The crust that forms on the potatoes is to die for.  And the bright vinaigrette just pops with flavor.  You're not going overboard on the chili powder, don't worry.  (Used regular chili powder - couldn't find ancho.)  The vinaigrette can be made in advance. 

Side Dish - Grilled Corn w/ Chipotle-Cilantro Butter

http://www.foodnetwork.com/recipes/throwdown-with-bobby-flay/grilled-corn-skewers-with-chipotle-cilantro-butter-recipe/index.html

This will be the only way I make corn in the future.  This butter is off the charts.  I halved the recipe (1 stick) and used 1 large chili.  The heat was minimal and subtle (perhaps 2 chilies next time), and it paired with the cilantro so well and just melted right into each corn kernel. 

Entree Wine - 2011 Hecht & Bannier Languedoc Blanc

Wine Rating - Not Found

This French white is a blend of picpoul blanc and roussanne which held up fabulously against the swordfish.  In fact, when we saw Greg at Harry's, he said "this wine is screaming for swordfish".  There are flavors of citrus fruits and flowers with an aromatic palate and a slightly mineral finish.  It was amazing.

Dessert - Fresh Pineapple Trifles w/ Orange Coconut Cream

http://www.epicurious.com/recipes/food/views/Fresh-Pineapple-Trifles-with-Orange-Coconut-Cream-363689

So simple, so delicious, and so "summer."  We used store-bought angel food cake, sprinkled with the white rum, used black cherry jam, and used the pineapples that had been macerating in the vodka from the cocktail.  We followed the cream recipe exactly (forgot orange zest, but no one noticed), and it was one of the best cream recipes we've ever had in our lives.  Can't wait to do it again with new fruits and flavors!

Dessert Aperitif - 2011 Piazzo Comm. Armando Moscato D'Asti

I personally haven't had a moscato in a long time, and after this, I can't remember why I don't drink it more often.  Sweet and bubbly, it was the perfect accompaniment to dessert on the porch while the sun was setting.  Greg - you nailed it this weekend!  Everything was perfection!

So there you go.  Jennifer's birthday from start to finish.  The food was amazing, the drinks were amazing, the company was amazing.  How will we outdo ourselves for the next birthday?  (John's is in August.)

Next Week - Indonesian Rijsttafel (Rice Table)