Pellet Fan
All Things Considered => General Discussion--Food Related => Topic started by: urnmor on January 19, 2022, 09:33:14 AM
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Yesterday I made a special Anniversary dinner. We are celebrating our 53rd year of marriage and our 106th wedding anniversary. Now you may ask how is that possible. Well we were married in Germany in 1969 and at the time you had to be married by the Burgomaster (Status of Forces requirement) and then the next day we were married in the Church. So now we double the anniversaries.
For dinner it started with an appetizer of jumbo lump crab cakes on a bed of romaine lettuce, tomatoes, and Prosciutto with a lemon vinaigrette. The entree was prime beef tenderloin seared then rubbed with horseradish paste and wrapped in smoked bacon and bread crumbs. It was cooked to 130 degrees. It was served with a dab of onion butter, potatoes rolled in butter and parsley, steamed carrots finish in a maple glaze and pickled onions. Desert was an Apple Crisp finished with maple syrup and vanilla ice cream. Our wine was a Robert Craig Cabernet Sauvignon from Howell Mountain.
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Congratulations!
That is one very special looking dinner..
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Congratulations!!
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Excellent looking meal!!! :clap:
Congratulations on # 53 and #106!!! :cool:
We hit 54 last September.
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We had our 54th in Dec. Congrats to all the others. :clap:
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Fine dining to celebrate milestone days.
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Congrats! Wonderful post!
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Congrats to all of you on those recent anniversaries. Once again, great looking meal.
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3 milestones, 2 anniversaries and yet another beautiful dinner. Congratulations.
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Congrats! The meal looks wonderful.
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Wow..... just wow.
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Congrats and the meal looks fantastic.
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I always enjoy your photos, another splendid meal! Hope you enjoyed your anniversaries!!
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And I love your table! Have seen it many times and it always makes me smile!
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You do have a flare for artistic presentation of some amazing meals. Was culinary training/employment in your past?
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You do have a flare for artistic presentation of some amazing meals. Was culinary training/employment in your past?
Thank you I do not have any formal training other than reading a lot of cookbooks and being a member in a number of cooking forums. I have to tell you my presentations are pale when compared to others.
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You do have a flare for artistic presentation of some amazing meals. Was culinary training/employment in your past?
Thank you I do not have any formal training other than reading a lot of cookbooks and being a member in a number of cooking forums. I have to tell you my presentations are pale when compared to others.
Well, they make me look like a kindergarten kid ;D