A Great Dinner

Stick — Sun, 27 Jun 2010 15:04:51 +0000

Yesterday T and I celebrated our 11 year wedding anniversary. Yes, she’s put up with me for 11 years, longer actually, but you generally stop counting that other time once you get married. My Mother (thanks) came over and watched the kids, while we went out to dinner at Second Empire. It was really nice going out to someplace just to eat dinner, no crayons, no kids menu, a nice relaxing long meal with excellent service. The food was excellent, I started with a glass of Macallan 18 (on the rocks, quiet John it releases the flavor) while T got a half bottle of Baileyana Pinot Noir. I geeked out a little bit and took some pictures of the food, which amused the matre d’ a bit. Since I wasn’t the health inspector or a food critic he didn’t really care. We had a nice 3 course meal, I had savory dessert and went with a cheese tray and wonderful cabernet sauvignon, while T went with a sweet dessert. The food, service, and presentation were awesome it was a perfect night, I thought the cheese tray was the best part of the meal, but T’s cajun rib-eye was a close second. Pictures and descriptions after the jump.

First Course

T – PAN-FRIED GULF SHRIMP & CHORIZO SAUSAGE EMPANADA – roasted cumin N.C. sweet potatoes, pear& fennel salsa, dried cranberries, scallion dough, roasted chipotle & black bean jus

C – SMOKED SEAFOOD SALAD – pickled succotash, butternut squash, corn, snow peas, mustard greens & baby romaine, molasses & juniper vinaigrette

Second Course (no pictures )

T – CAJUN PAN-ROASTED CERTIFIED ANGUS BEEF RIBEYE – capellini pasta & pancetta ham casserole, sweet garlic-braised escarole, ratatouille, sweet potato purée, chipotle & mango butter

C – CAJUN-SEASONED DIVER SEA SCALLOPS – pan-fried green tomato & smoked gouda cheese stack, spinach, crispy pork belly, wasabi sweet potatoes, celery root, veal & white truffle jus

Dessert

T – Empire Chocolate Soufflé – classic chocolate soufflé baked to order, topped with powdered sugar, served with chantilly cream

C – Cheese Tray – Drunken Goat, Morbier, Smoked Gouda

Kirks Amazing Spinach Dip

Stick — Tue, 29 Dec 2009 03:43:46 +0000

2 large sweet onions diced (vidalia or oso)
8 diced garlic cloves
2 cans of diced tomatoes (petite work best)
20 diced serranos (completely optional, if you do use them chop them up very fine in a food processor)
2 blocks of Philadelphia Cream Cheese softened
1 pint of whole cream
4 cups of shredded sharp cheddar cheese
4 cups of shredded monterey jack cheese
4 table spoons of red wine vinegar
1 32oz bag of frozen chopped spinach
1/4 cup of extra virgin olive oil

Saute olive oil, onions, garlic & serranos until soft. Add tomatoes and spinach and bring to a boil. Pour over cream cheese and mix thoroughly. Stir in remaining ingredients. Cover and bake at 375 for 40 minutes. Stir and cool before serving.

Miscellaneous Ramblings » Food

A Great Dinner

Kirks Amazing Spinach Dip