Tag Archives: valentines day

Ingredients for a perfect picnic

Edam Cheese (Dutch: Edammer, [ˈeːdɑmər]) is a semi-hard cheese that originated in the Netherlands, and is named after the town of Edam in the province of North Holland.[1] Edam is traditionally sold in rounded cylinders with a pale yellow interior and a coat, or rind, of red paraffin wax. Edam ages and travels well, and does not spoil; it only hardens. These qualities (among others) made it the world’s most popular cheese between the 14th and 18th centuries, both at sea and in remote colonies


Fol-Epi cheese

Fol-Epi means “wild wheat,” an apt moniker for this pasteurized cows’ milk, Emmental-style cheese produced in France’s Loire Valley. The dome-shaped wheel has a relief sculpture of wheat stalks around it, created from the specific form used to make the cheese, and the entire wheel is covered with an ample layer of toasted wheat flour. Soft and springy on the interior, with a scattering of dime-sized eyes, this cheese is aged for only three months. The flavor is mild, sweet, and gains a slight hazelnut flavor from the toasted wheat on the rind


Blue Brie cheese

Blue Brie is a triple-cream blue and white cheese with a surprising combination of creaminess and bitterness. It features a fresh, blue cheese aroma with hints of butter and mushroom, creating a uniquely delicious flavor experience.


Emmentaler cheese

The name of this famous cheese comes from the valley of the Emme in the canton of Berne. It has been produced there from the 13th century. Nowadays Emmentaler AOP is made in around 200 village cheese dairies from unpasteurised milk from cows fed on grass and hay but not silage. It takes approximately twelve litres of milk to make one kilo of cheese. The use of any additives is prohibited, as is the use of genetically modified ingredients.

Emmentaler  exists in varying degrees of maturity to suit every taste and usage, including the mild, nutty classic cheese (matured for at least 4 months), the distinctive aromatic “reserve” (matured for at least 8 months) and even the extremely aromatic “Höhlengereift” (cave-aged) cheese (matured for at least 12 months).

Genoa Salami

Genoa salami is an uncooked, cured sausage that was originally made in Italy with pork and veal, and seasoned with garlic, pepper, and red wine. Serve it thinly sliced on an antipasto platter or on sandwiches; cut it into small cubes when adding to salads, soups, frittatas, or other dishes.

Beef summer sausage

Summer sausage is any sausage that can be kept without refrigeration. Summer sausage is usually a mixture of pork and other meat such as beef or venison. Summer sausage can be dried or smoked, and while curing ingredients vary significantly, curing salt is almost always used. Seasonings may include mustard seeds, black pepper, garlic salt, or sugar.[1][2]   

Traditionally, summer sausage is a fermented sausage with a low pH to slow bacterial growth and give a longer shelf life, causing a tangy taste

Virgils black cherry cream soda


Valentines day dinner

I know this is a little out dated, but I have been sick since right after V-Day. I took the wife to the Dr. on Wednesday and while I was in her office she looks at me and says “Boy, you really look like crap”. (Thanks!) So she looks down my throat and finds that ,apparently, I have a world class case of Strep.

She said it was lucky that I wandered in when I did,  because in another day or two I would have ended up in the hospital. So I am on a course of strong antibiotics and back to posting as I improve.I don’t have a lot of spunk at the moment so instead of say , an explosives recipe, I will give you my V-day dinner recipe.

Hope you can find some element in the below  to use to improve the status of your taste buds.

Boneless rib eye steaks with raspberry sauce and Brie

Broiled Maine  Lobster tail

Baked Yukon Gold Potatoes with Aus jue

Stuffed Portobello mushrooms

Asparagus cooked in Raspberry vinaigrette

Strawberries with melted chocolate sauce

Yeah, I really went out on a limb. I am the kind of guy that usually lets a steak stand on it’s own merits. Let a flame kiss it a little, pour a little smoke on it and call it done.

But not this time

This time was special, so I had to risk screwing the whole thing up. It was not only valentines day, it was also our 25th wedding anniversary. No re-do’s on this one.

That’s right, the perfect time to try to improve on a steak.  No pressure, just make it better than it already is. Out do God, that’s all you have to do.

Everything in the end came together with perfection. Raspberry sauce ended up being the perfect compliment along with the Brie.

Just remember, if you cook this, you are not a fag, no matter how fancy it is. Steak is a man’s world no matter how you serve it.

Marinate the steaks for 2 1/2 hours with soy sauce, 1/2 the amount of Worcestershire, garlic powder and pepper. Broil with the rule of 3’s….  3/4″ steak ,3 Mins. flip, 3 Min. flip, and a final  3 min. Add a Tbls. of Brie on the last Min. and serve with a Tbls. of Raspberry sauce.

Raspberry sauce is 10 large raspberries, 4 Tbls. pomegranate juice, 6 drops of Worcestershire sauce (Lee and Perrins),garlic powder , 1 Tsp. of corn starch and 1/2 Tbls. of butter. Cook on low heat until reduced by half, strain out the solids and add the corn starch to thicken.

The baked potatoes are knocked out of the park with the Aus Jue. Take beef broth and reduce it to about a quarter of it’s original volume. It should be reduced until it is strong and salty. While it is being reduced , dump in all of the classic beef seasonings; Cumin (A must), heavy black pepper, oregano, marjoram, garlic,bay leaf, onion, a dash of brown mustard and a Tbls. of butter.  Scoop out the potato and mash with a fork, adding Aus Jus until moist. Put the potato back into the skin to serve.

The asparagus is cooked in a raspberry Vinaigrette dressing with garlic added and (Waaaaiitt for it) butter. I was running out of time so I did not make the dressing and used store bought. It still came out superb. The key is to use the youngest asparagus that you can find. Put it in a frying pan in one layer and cook with the dressing and butter until tender.

Stuffed portobello mushrooms were Panko (Japanese) bread crumbs, sun dried tomatoes, chives, Italian seasoning, garlic and onion. After removing and discarding the gills, the stem gets chopped up with the bread crumbs and seasoning. Broil one side for 5 min. then add all the stuff and bake for 15 at 350.

Lobster tail gets melted garlic butter after soaking for 20 min. in saltwater.Pepper it up with Paprika and broil it for 6 to 7 min. I don’t actually eat fish of any type , but I was assured that the lobster was quite good.

Now here comes the best part; Chocolate strawberries. Slice up a large and deep red strawberry; the bigger and the redder, the better. Take one 2″ X 2″ square of 60% cacao dark chocolate ( I use  ghirardelli ) 1 1/2 Tbls. pomegranate juice, 2 Tsp. of butter. Heat the pomegranate juice and butter until the juice is reduced by half then add the chocolate square. Cook until melted then pour over the sliced strawberry.

All of this was served up with with a good bottle of Coppola merlot.

To my love on our 23rd anniversary

There is a place within your heart

that is reserved

for the one you love the most

The one you must have

That special soul

that interlaces

with yours

becomes part of you

part of your very being

Without whom

life is empty and longing

I knew the moment I saw you

That it was you

That you were the one

The warm sunlight

shining in my darkness

I knew I had to have you

That you would be in that place in my heart

Although, I had only just met you

One glimpse was enough

I am so glad my love

That after all these years

You still shine

your warm sunshine

on me