A ROMANTIC DINNER OF SURF & TURF FOR TWO, by Home-Reared Chef!

The night began with an aperitif, a glass of Chandon’s Cuvee Riche Champagne, followed by a dinner of grilled prawns and Rib-Eye Steaks, and a simple green salad dotted with fresh, vine-ripened tomatoes and crispy cucumbers. A bottle of “Nickel & Nickel [John Sullenger Vineyard] Cabernet” complimented the surf-and-turf dinner. There just isn’t anything out there considered more down-to-earth and spur-of-the-moment romantic than that. This is what we did; smack middle in the week, for no special reason, other than the mood struck us as right.

Just two people, now in our early fifties, enjoying maturity, and celebrating success at having raised three wonderful children; and our third just got happily married.

Who says that one needs a reason to be romantic? Some of the best moments spent are moments not planned; moments that have no designated significance. So we raised a glass to toast the night; we raised our glasses to a romantic, quiet dinner for two.

Oh, did I mention that my hubby brought me a bouquet of yellow, long stem roses?

NOTE: For this dinner we did not measure; we simply went by instinct; sometimes this can be most accurate. Follow your taste buds and guts.

2 rib eye steaks (about 10-ounces each)

Mr. Yoshida Gourmet Sauce

Sea Salt

Chipotle (powder)

Nutmeg

On a plate, bathe to coat (but do not drown) the steaks in the gourmet sauce, then lightly sprinkle, on both sides, with sea salt, pepper and nutmeg; set aside.

1 pound prawns

Butter, softened (at room temperature)

Himalayan Pink Salt

Tri-color pepper

4 wooden skewers

Peel the prawns, pat dry with paper towel, and with impeccably clean hands gently rub butter, covering well; sprinkle with the salt and pepper (to taste); set aside.

Meanwhile the prawns and steaks marinade: Get your grill ready for barbecuing (following your manufacturer’s instructions for proper grilling).

Skewer the prawns, set aside, and have a glass of something refreshing while you wait.

The proper timing for grilling is a personal (and know-how) choice. We like our steaks rare, and our prawns not overdone.

While the prawns and steaks are cooking, prepare the salad, tossing with your favorite dressing at the very last possible moment. Enjoy!