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Seduction

Elissa

By Elissa
in Cooking

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hollywood

hollywood

Posted
Posted
Who is Bernard Edwards?

Bernard Edwards & Nile Rodgers, the two men behind the Chic Corporation.

Though now as I think about it, it may have Nile who was snubbed at Studio 54.

You must be a devotee of Behind the Music.

I'm hollywood and I approve this message.

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Jason Perlow

Jason Perlow

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a few pounds of Florida Jumbo Stone Crab claws, with mustard/mayo/worcestershire dipping sauce, freshly made creamed spinach and boiled new potatoes tossed with butter and chopped parsley. Vintage German Reisling Spatslese to drink with it.

I think I just made a mess of myself.

Jason Perlow, Co-Founder eGullet Society for Culinary Arts & Letters

Foodies who Review South Florida (Facebook) | offthebroiler.com - Food Blog (archived) | View my food photos on Instagram

Twittter: @jperlow | Mastodon @jperlow@journa.host

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KatieLoeb

KatieLoeb

Posted
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To please me it'd have to be:

App:

A salad of chilled asparagus, artichokes hearts and hearts of palm on a bed of baby arugula with a luscious vinaigrette of my chef/lover's choosing

Entree:

Lobster, almost any way, as long as it isn't with a rich stuffing or sauce. Truffled mashed potatoes, celery root in some form or another.

Dessert:

An interesting homemade gelato or sorbet, using unusual fruits or savory seasonings. Chocolate mousse is always good too though... :wub:

If I were doing the cooking I'd probably make:

App:

Roasted Chestnut/Butternut Squash soup. Made this for a Thanksgiving dinner once and it was awesome. Can't reproduce it because I don't have the frozen Hungarian chestnut puree that was an ingredient. :sad:

Entree:

Pasta Puttanesca. It's quick, easy and delicious. It's the first thing I ever cooked for the Evil Ex and it made him marry me. It has a good history in terms of its effect, if not the individual it worked on!

Dessert:

Macerated fresh berries with Grand Marnier and whipped cream.

Of course if I had more time I'd make a roast :smile:

Katie M. Loeb
Booze Muse, Spiritual Advisor

Author: Shake, Stir, Pour:Fresh Homegrown Cocktails

Cheers!
Bartendrix,Intoxicologist, Beverage Consultant, Philadelphia, PA
Captain Liberty of the Good Varietals, Aphrodite of Alcohol

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maggiethecat

maggiethecat

Posted
Posted
Beluga Caviar with Chopped Shallots on Buckwheat Blinis

Herb-Crusted Rack of Lamb (medium rare) with a Port and Red Wine Reduction with Garlic Mashed Potatoes

Creme' Caramel

Um...this would work for me every time. (Good thing we like each other's spouses....) :wub:

Margaret McArthur

"Take it easy, but take it."

Studs Terkel

1912-2008

A sensational tennis blog from freakyfrites

margaretmcarthur.com

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MatthewB

MatthewB

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Per lissome's original query . . .

Richard Olney's Sweetbread Loaf (accompanied w/ baguette, cornichons, & mustards)

Shawn McClain's Roasted Halibut w/ fresh sardines, olive tampande, & roasted red peppers

Double chocolate bread pudding

At least, if all this were happening right now.

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NeroW

NeroW

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I once had a 'date' with a friend who brought me olives in place of flowers.  Too bad he was such a loser otherwise.  I had told him of my love of olives before, so it wasn't that odd a gift to bring.  Olives = foodgasm.

I've had boys bring me pears.

I love pears.

I'm all about a boy cooking for me, no matter what they make. Or how many dishes.

And if I'm cooking for a boy, damnit, they'd better recognize.

:wink:

Noise is music. All else is food.

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mcdowell

mcdowell

Posted
Posted

Beefeater Martinis, extra chilled, while we wait those 20 minutes...

Cold plate of artichoke hearts, sweet peppers, asparagus, olives to start...

Lobster ravioli with a light peppery creme sauce to fill... Good Bread.

Peach sorbet to close ...

Maybe a little swing dancing later up in the city at the Top of the Mark to make it a night.

(2nd choice would be fried boudin balls, greasy jambaylia, and watermelon nawed right off the rind, followed by a little jig to a band that includes a washboard... )

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