weekend dinner party for two

Whether you're recognizing the upcoming holiday or not, cozy up to someone you love this weekend. Your spouse, your best friend, a significant other, a family member, the flavor of the week, the dude you had a staring contest with (and lost) on the E Train, or the "grande skim, no whip, non-fat green tea chai latte with sugar free air and an extra shot of decaf espresso in a venti cup" chick who you see at Starbucks every morning, invite someone over for dinner this weekend. Go on. Do it! Dare ya.

If it were up to me, I'd be cozying up to a sushi spread fit for six for two. My head and stomach know no limits when it comes to pristine and silky raw fish and seasoned rice. There's just no "OK, I've had enough" point. And, yes, sometimes that becomes problematic. Why do you ask? But there would also be bubbles and super dry Riesling and maybe some Sake, too. Because quite frankly that's what makes me happiest (albeit also sufficiently tipsy...Happy Valentine's Day!). But hypothetically dining out aside, taking the time to prepare a meal for someone never, ever goes unnoticed (and neither do flowers...). It's an incredibly romantic gesture in and of itself whether you decide to take on the endeavor yourself or invite your lucky plus one to join you in the kitchen.

Here's what I propose you (hand) feed your loved one:

red snapper ceviche with coconut milk and ginger

Pisco Sour

grilled spiced garlic skirt steak

fennel, avocado, and clementine salad with arugula and mint

Argentinian Malbec

Schramsberg Mirabelle Brut Methode Chapmenoise NV

Keep in mind that although show-stopping and beyond satisfying, this menu is intentionally light. And listen, you're welcome [wink].

And dessert? Depending on your company, do I need to go there? I don't think I need to go there. Don't make me go there.

Recipes:

Red Snapper Ceviche with Coconut Milk and Ginger

Recipe based loosely on this one by David Rosengarten

1/2 jalapeno, seeded and minced

1 tbsp. freshly grated ginger

1 tbsp. fish sauce (Thai or Vietnamese)

1/2 tbsp. sugar

1/4 cup freshly squeezed lime juice

1/2 a can of unsweetened coconut milk

3/4 lb. fresh red snapper (skinless) cut into small cubes

1/4 red onion, finely chopped

1-2 tbsp. fresh cilantro, finely chopped

Place the jalapeno, ginger, fish sauce, sugar, lime juice and coconut milk in a blender (or food processor) and puree until smooth.

In a large bowl, toss the mixture with the red snapper. Cover and refrigerate for no more than four hours. Mix in the remaining ingredients and gently toss. Serve immediately.

Pisco Sour

Grilled Spiced Garlic Skirt Steak

Fennel, Avocado, and Clementine Salad with Arugula and Mint

XOXO.

weekend dinner party

Vietnamese Summer Rolls

One of the many things I love most about wine is its natural affinity with food. So much so, that wine in and of itself, can be the inspiration behind a dish. Simply because wine almost always begs to be enjoyed with food. As I sipped on a glass of zippy Sauvignon Blanc last night, I was immediately hit with an intense craving for Vietnamese food. The bright, juicy tropical fruits that were wafting from my glass were exotic and lush then quickly cut by sharp and intense lime-like acidity. Visions of chilies, cilantro, mint and basil flooded my head. And then, while sifting through tear sheets and Matisse prints, I noticed a recipe out of the corner of my eye for Halibut Vermicelli with Fresh Dill and Pineapple Sauce. I gasped. The transformation of my facial expression was extreme. From ho-hum-blah straight to pure elation. As if I'd stumbled upon a hidden treasure, like a crumpled $20 bill in the pocket of an old coat. Big win! Look. What I'm trying to say is, had someone been secretly filming me, it would've gone viral. Like that. Or at the very least, would have made for one hell of a flip book.

Sometimes I wonder what it would be like to have normal reactions in situations like that. You know, ones that aren't quite so...dramatic. But then I remind myself that that'd be boring. And by boring I mean less certifiable. Then my mind wanders elsewhere.

Let's eat, shall we?

spring rolls with vietnamese dipping sauce

2009 Loimer Riesling Kamptal

halibut vermicelli with fresh dill and pineapple sauce

2010 De Martino Organic Sauvignon Blanc

tofu dessert in ginger-clementine syrup

RECIPES

For the spring rolls, I recommend buying frozen. Any reliable Asian Market should have a couple of different varieties for you to choose from. Also, Trader Joe's carries Lemongrass-Chicken spring rolls that have brought in countless rave reviews. Paired with a simple homemade Vietnamese dipping sauce, and no one will know the difference.

Halibut Vermicelli with Fresh Dill and Pineapple Sauce

Tofu Dessert with Ginger Syrup