Menu of the week Feb 10th and Valentine’s Day

This week’s menu swap is being hosted by Ginger Lemon Girl and the theme is chocolate! Since it is Valentine’s Day this week, I thought I would send you all some flowers and remind you that spring is on the way:

catulpa pollenation

If you look closely, you will see a honey bee flying in to the nectar reward!

Saturday: My sweetie did the shopping!

I always love it when my boyfriend runs to the butcher or some specialty store.  He always comes back with the best stuff, stuff I would have a hard time spending loads of money on, but stuff that we should all enjoy once in a while as a treat.  So, tonight we are doing a mixed grill with gigantic butterflied grilled shrimp scampi - these babies are huge, a well aged T bone steak (I have never had a truly aged one before), spicy goat sausage, and herbal lamb sausage.  In addition he is still perusing  Jamie’s Cookbook and plans to make an asparagus, mint and lemon risotto.  He is quickly becoming the weekend chef and I don’t know what to do with all of my spare time!  Guess I will go downstairs and pick out a bottle of wine.

Sunday: Hunter’s Feast for lunch

Wild boar burgers (yes, the BF found some at a butcher in AnnArbor) with BBQ sauce (Jack Daniels is my fav - love my whiskey), cheddar, bacon and a grilled onion and some red cabbage green onion slaw. I think some tater tots would go great with this, of course tater tots go well with everything.

Pan Asian for dinner: Crab curry  (once again from Jamie’s book)

Monday: Hungarian

Chicken Paprikash and home made spaetzle with braised red cabbage and apples (Rotkohl). Smoked paprika is out of this world!

Tuesday: American

Slow baked potatoes topped with broccoli and cheese and/or with GF blue cheese and bacon. Green salad on the side.

Wednesday: On the road for a meeting, blah, road food, likely Wendy’s chili, at least they have GF stuff on the menu. The BF will either grill brats (yes, we grill all winter, even in the snow and 5 degrees) or will eat at the brewery in Ann Arbor)

Thursday: Valentine’s Day and ode to Aphrodite

Champagne or a French 75 cocktail, oysters on the half shell with shallot vinaigrette (for me), herbed goat cheese bites wrapped in prosciutto (for him) drizzled with caramelized honey, grilled pork loin rubbed with cocoa and red chile, grilled asparagus, hasselback potatoes, red wine, arugula salad with herbs and olives and for dessert chocolate fondue with fruit and home made shortbread cookies. This menu is designed around foods that are aphrodisiacs and that would be easy to feed to one another (except for the salad - I plan to eat that with my own fork).

Friday: French

Cheese Fondue with sourdough spelt bread (wheat free but not gluten free) and apples for dipping and green salad with Dijon vinaigrette. Served with a nice dry white wine.

This week seems a bit heavy on the starches, esp potatoes, but having grown up on a potato farm, I love my potatoes!

I have to say, since I started participating in the menu swap, it really has saved me lots of time and effort. I know what I need at the beginning of the week for the rest of the week and I spend less time thinking about what to have. If you haven’t tried creating your menu ahead of time yet, give it a try, even if it is for a half a week, you will be surprised at how much time you have left for blog reading! :)

Happy eating!

i’m out

Filed under: French, Hungarian, aphrodisiacs, burgers, cheese, chocolate, cocktails, fondue, grilling, herbs, oysters, pork, potatoes, sausage, shrimp, valentine's day, wine

4 Comments

  1. Comment by simply...gluten-free on February 9, 2008 9:14 pm

    I am always amazed at people who can plan a whole weeks menu. I have tried and tried. Anyway, thanks for the tips on gluten-free vodka. Is there any gluten free gin?

  2. Comment by carrie on February 11, 2008 12:26 pm

    what an exciting menu ginger! I Love it!! Crab curry is such a great idea.. makes me want to change my menu!! ;-p Your Valentine’s menu sounds amazing too! Thanks for participating in the swap!

  3. Comment by celticjig1 on February 11, 2008 7:06 pm

    Carol,
    In theory all gin should be gluten free, but I think the base for gin is malt and juniper berries. I will see what I can find out. I am able to drink gin with no side effects, except the obvious over indulgence!

    Carrie,
    Funny thing is, I never would have made crab curry, but it was great and really quick to prepare! It is great to have someone else checking through the cookbooks and cooking what they think sounds good.
    Thanks for stopping by ladies!
    Ginger

  4. Comment by Natalie on February 12, 2008 8:08 pm

    I love reading your menus! The Valentine’s menu sounds so romantic too.

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