Maybe I should rent Kurt out to all you people. Oh holy cow, was our dinner last night good.
See, we both like to cook. I tend to gravitate towards home-style, comfort food with a gourmet twist. Like we’ll have a pasta & chicken stir-fry with a salad on the side, only the salad will have both capers and feta cheese on it. Sometimes olives too, when I remember to cut them up.
Kurt, on the other hand, is completely gourmet. I’m not sure where this comes from, as we both grew up in households where homestyle food was the norm. So his gourmet tastes sort of come way out of left field.
Then again, his brother is now a professional chef, so maybe it’s in the blood somehow.
That’s how we ended up with lobsters for dinner. Kurt’s inner gourmet chef was rearing its head!
Behold, my anniversary dinner:
OK, so it looks sort of goofy with the dinner rolls just perched on the edge of the plate like that, but the taste was amazing. Kurt had managed to cook the lobster just perfectly. The meat was still juicy, not dried out at all, and it was incredibly sweet. He’d also grilled the tails (they’re supposed to be straight, but we lost our skewers in the move), and there was just a hint of smoky goodness in each bite.
I’m drooling just thinking about it.
The green beans are fresh, and they’re laying on top of an artichoke puree that was really very good as well. Over on the side is the bowl of mango curry dipping sauce. We found that while it was really, really good, the strong flavor really overpowered the gentle sweetness of the lobster. We didn’t eat much of it because of that.
And yes, I did turn off the game during dinner. Kurt even filled some bowls with water and floated tealights in them to create more ambiance. Let me tell you — it was quite romantic.
But then there was the matter of the extra mango curry dipping sauce. It was way too good to get rid of, so what could we do with it?
This is where my small culinary skills took over. I sauteed up some bite-sized pieces of chicken breast till it was browned, parboiled some carrots till they were tender, and chopped up a couple of heads of fresh broccoli. Once the chicken was browned, I chucked the carrots, the fresh broccoli, and half a bag of frozen cauliflower into the pan with the chicken, along with the mango curry sauce Kurt made last night. I simmered it for ten minutes to cook the cauliflower and the broccoli, and then served it over rice.
See what you can make with a little ingenuity?
I’m also somewhat impressed with myself for coming up with this dinner all on my own anyhow. Usually I’m the type who has to follow a recipe to the T, and if I don’t have a recipe, I get a little nervous. But it worked out tonight!
Maybe I will make a decent housewife one day. *wink*