Cooking for friends is a good way for me to pass time. This holiday season I've done a couple of nice plates that I thought I might share.
Christmas Eve -- Squid ink linguine, with Seared scallops and lobster tail medallions.
Cook squid ink linguine per normal instructions. I sauced it with an anchovy sauce. Seared off the scallops and lobster tail. Served the pasta on a platter, then placed the scallops and lobster on top for contrast.
Middle of the week -- Pan seared Halibut with lime and parsley, and greek salad.
Make a greek salad as you deem fit (I prefer mine without lettuce). Dry your halibut salt and pepper, and sear in a hot pan. After you flip it splash with some lime juice, and minced parsley and top with a pat of butter.
New Years Eve -- Shrimp Cocktails and Fennel seed flavoured risotto with asparagus and king crab meat.
Shrimp Cocktails do as per hundreds of recipes that already exist. For the risotto, I steeped a couple of table spoons of fennel seeds in the broth that I used for the risotto. Prepare the risotto per your favourite method. When the risotto was 3/4 done I added chopped asparagus, so that is was al dente when the risotto is done. I mixed cooked king crab leg meat just at serving time.
While I do enjoy good food, during the holidays I try to do it a little better.
PS: Here's hopin' the food in 2011 is as good as 2010. In the new year I'll try to remember to take some photos before I dig in.