Aces High Bulletin Board
General Forums => The O' Club => Topic started by: Gaidin on July 09, 2012, 03:12:59 PM
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Money is tight this year so I am doing some thing different for our 15th anniversary. We normally rent a cabin somewhere and fish and hike and just spend time to ourselves, but cant do that this year.
I am going to take a little cash, buy just some small helpings of various seafood and other meats. Setup the patio with candle light and make my wife small samplings of all this stuff on the grill. as she finishes one, I will have another waiting. This will give us some time to ourselves, and we can just enjoy our own company with no kids or animals around.
What I need help with is 2 things!
1. Wine. We have never been wine drinkers and I don't know much about wine. What kind of wine goes well with seafood and steaks? Looking for something fairly priced, cant afford to spend and 100 dollars on a bottle or anything.
2. Seafood on the grill. Never really cooked anything but some fresh salmon on the grill. Any tips or seasonings that would be good to use?
Thanks
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Serving seafood and red meat together pretty much leaves the choice of wine to your preference.
Any tips or seasonings that would be good to use?
Again, it depends on what you get from the store. Tuna or shark steak, white fish, salmon, etc. are all seasoned differently as well as having different grilling times.
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Since you're not familiar wine drinkers, try some white zinfadel or some light, smooth and sweet white (be careful not too sweet if you don't like sweet as some can get pretty sweet). Another benefit about white zins is their a popular wine type, so a visit to the supermarket before they restock the shelves will reveal popular and reasonabley priced labels available. Serve cold. Reds are awesome too, not my personal favorites, but more difficult to select a "good" drinkable one per inidividual tastes and budget as seems to be your direction right now... honestly, sounds like a couple quality/favorite cold beers wouldn't go too bad with your awesome dinner plan either, I wouldn't fret too much.
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Gadin,
longtime bud! Congrats
Try some lemon grass to season the fish,some ground peppercorns and seasalt. Get some wood,I like to use apple but it's your choice.
Soak the wood so it smokes more than burns and us the smoke to flavour the fish. as for wine,ABC anything but Chardonnay.. :rofl
Really with wine,pick a country and try something fro there,wine is like cars everyone has an opinion and a favourite. Napa,BC and Aussie wines are all good,or you can splurge and just get a nice bottle of Champain and drink a good beer with dinner!
:salute
PS: my 32nd is comming up soon!
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Gaidin...forget the wine make Beergaritas and you will be golden!
Ingredients for a six-person recipe:
- 3 beers (We recommend a Mexican one like Corona or Presidente)
- 1 12 ounce can of Limeade (frozen)
- 12 ounces of tequila. Use the empty Limeade container for measuring.
- A couple cut-up limes (up to your personal preference)...I use three real persian limes myself.
- Lots of ice
- Margarita salt (optional)
Easy steps to make your beer-garita:
1. In a large pitcher, mix the beer, limeade and tequila enough to combine the liquids together.
2. Next either add the ice or pour over a pitcher which contains ice.
3. If you want to add margarita salt, do this now. Grab a lime-wedge and rub it along the lip of the glass in order. Then dip the lip of the glass into the margarita salt.
4. Lastly pour mixture and garnish with a lime.
(http://www.thegirlsguidetobeer.com/Portals/100483/images/beergarita.png)
I have made these for several parties for friends and my wife and I but then I use a three gallon drink dispenser and just up the quantities to fill up the dispenser. Usually these are completely gone before the party is over and then well usually like the country song says...."Tequila makes her clothes fall off!"
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I say forget the dinner.
Get yerself a couple gallons of this stuff and proceed to get weird.
(https://encrypted-tbn3.google.com/images?q=tbn:ANd9GcRhJuUgBqnIHSlnv6WrS0l7G-6gGS4tXLJL1HXrBTVGEZDl0vFX)
EDIT: Of course if you must eat, this goes with just about anything.
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Gaidin...forget the wine make Beergaritas and you will be golden!
Ingredients for a six-person recipe:
- 3 beers (We recommend a Mexican one like Corona or Presidente)
- 1 12 ounce can of Limeade (frozen)
- 12 ounces of tequila. Use the empty Limeade container for measuring.
- A couple cut-up limes (up to your personal preference)...I use three real persian limes myself.
- Lots of ice
- Margarita salt (optional)
Easy steps to make your beer-garita:
1. In a large pitcher, mix the beer, limeade and tequila enough to combine the liquids together.
2. Next either add the ice or pour over a pitcher which contains ice.
3. If you want to add margarita salt, do this now. Grab a lime-wedge and rub it along the lip of the glass in order. Then dip the lip of the glass into the margarita salt.
4. Lastly pour mixture and garnish with a lime.
(http://www.thegirlsguidetobeer.com/Portals/100483/images/beergarita.png)
I have made these for several parties for friends and my wife and I but then I use a three gallon drink dispenser and just up the quantities to fill up the dispenser. Usually these are completely gone before the party is over and then well usually like the country song says...."Tequila makes her clothes fall off!"
Hmm..... I gotta try that, sounds interesting.
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I think your plan will surprise your wife. I see this being one of your best Anniversaries. You don't have to spend lots of money... just spend lots of time. I think your wife is going to really enjoy this.
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For seafood you want a white wine. My normal choice would be Chardonnay. Since you're not big wine drinkers I'd suggest Reisling. It's sweet and easy to drink.
For red meat normally I'd go with a Cabernet Sauvignon. But again since you're not big wine drinkers I'd suggest Pinot Noir. Light bodied red with a smooth finish. Goes GREAT with steak.
The White Zinfandel is a good "best of both worlds" compromise. Sweet, lots of fruit and easy to drink. It just won't compliment either of the foods you are serving.
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I`ll throw a sparkling rose in the mix
bit of red bit of white, works well with both and gives a good buzz if its good stuff
squids good & prawns,chilli and lemon salt & pepper ,splog of oil..easy and fast and doooolicious
<S> Have a great one
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Zack'll be here any time to tell you a pie recipe :aok
Can't give you advice on wine. Not much of a drinker now.
My wines were: Mad Dog 2020, Ripple, Annie Green Springs,
Malt Duck, etc :rofl
Etiquette? Used to drive my 73 cougar XR7 through Mickey D's and get a large
cup of ice for aforementioned drink :aok
:cheers: Oz
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whatcha do is get you some corn meal, sugar, water, yeast, and malt. find a good creek in a well hidden hollow up in the sticks. set up a still (google a diagram) but you'll need some copper line,a barrel,and a pot. find some Tennesee red mud to seal the cracks from the pot and thump barrel. light a small fire under the pot and keep it at a low boil. when it starts comin out the other end jug it and enjoy.
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If you are looking to save money by grilling, you might wanna look cheaper than things like shark and swordfish. Plenty of much more affordable options are out there than can be downright delicious, from store bought things like scallops and clams to stuff you can catch yourself. My wife and I are particularly fond of things we catch and grill right at the lake, like perch, bass, and walleye. Panfish are also mindlessly simple to come by and quite tasty as well.
Recipes for any of them are readily available online, or drop me a line for some of the ones we use- all quick, easy, and very tasty.
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thank you all for the advice.
We eat fish we catch all the time so I am trying to go a little higher end for this date. Have some fresh salmon on order, some scallops, crab, and a medium sized lobster tail.
Going to pick up a couple of decent sized t-bone or ribeyes to round it out. Making some steamed veggies to top it all off.
Going less expensive than a cabin in the mountains or lake. Not going totally cheap on it though.
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I'm sure you know how to grill all that, but if you want some recipes or maybe a couple of different ideas for stuff, lemme know. Grillin' is how I spend my summer- cook out on the grill (both gas and charcoal) at least four days a week. :aok
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For seafood you want a white wine. My normal choice would be Chardonnay. Since you're not big wine drinkers I'd suggest Reisling. It's sweet and easy to drink.
For red meat normally I'd go with a Cabernet Sauvignon. But again since you're not big wine drinkers I'd suggest Pinot Noir. Light bodied red with a smooth finish. Goes GREAT with steak.
The White Zinfandel is a good "best of both worlds" compromise. Sweet, lots of fruit and easy to drink. It just won't compliment either of the foods you are serving.
This......Kendall Jackson Vintners Reserve is really good, as is Rombauer (anything) Im a red wine guy, but anything is good with me. Maybe try a nice "hoppy" beer........
I love Scallops on the grill, give them a shot of Old Bay, and squeeze some fresh lemon on them and they are good to go. Make sure you get the large scallops, or they will fall thru the grate. I like to sear them quick to get the BBq flavor, but finish them on a pan on the grill. (you could try running a skewer thru them as well) Add them beside a nice NY strip, and its heaven on a plate. Goes real good with grilled corn, or grilled veggies.
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You can find good wines under $15. You don't have to spend $$$ to get a good wine. Also don't be afraid of a screw cap. Lots of good wines have screw cap bottles.
Go to a large liquor store and ask for their wine guy. Don't go to the supermarket or CostCo. Most big liquor stores will have a wine consultant who's job is to help guide you thru the wine maze. Tell him what you're serving, your price range and let him know you're not a big wine drinker. He will find something you'll like in hopes of making you a repeat customer and upselling as your tastes improve.
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Like someone else mentioned for fish I generally think whites pair better, it's tough to recommend specific types because everyone has their own taste. For instance it's rather popular to have a Chardonnay that is very heavily oaked but I don't really care for it preferring less oak which generally makes for lighter, crisper taste. A lot of the fun is trying a few different things till you find something you like.
I'm far, far, far from being a wine expert. As I learned recently I can't pick the varietal during a blind tasting but I generally know what I like at this point. I'm not sure what is available in your neck of the woods but I would recommend seeing if you can either find this winery at a local retailer or contact them and see where they are available.
Toad Hollow
http://www.toadhollow.com/ (http://www.toadhollow.com/)
They are one of the better value brands that I've come across around here, most their bottles retail between $12-$20 and are very drinkable and IMHO very good for the price.
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if you arent a whine drinker then dont buy any. for you wont like it. there's other choices out there instead of beer. like whine coolers or perhaps google some nice mixed drink that takes the place of whine. that way you both wont make a face when you eat some tasty food and drink something that you arent going to enjoy.
semp
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Wine preference varies from person to person, but we found one my girlfriend loves. There are a lot of Rosé wine out there, but be wary of U.S. made varieties, they can be too sweet for me. We found one from Barton & Guestier, Rose’ D’ Anjou. It's still sweet, so good for first time wine drinkers, but you won't feel like you're getting a cavity just drinking it. It goes especially well with dessert, but honestly, if you're not much of a wine drinker, what's it matter? We have it around here for about $13.00.
(http://www.cheapwinefinder.com/wp-content/uploads/2011/08/GoldLabelRoseDAnjou400x113.jpg)
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If your going to go with Shrimp - I'd suggest a Pil Pil
Shell the shrimp, put in a bowl/container with chili (to taste), garlic (as much as you want/can stand etc - again, to taste) and half fill it with olive oil. Leave it to marinade for as long as you like (or as little). When the time comes to cook it, fire up the burner, put a frying pan on there, pour the olive oil, chilli and garlic in, and let the oil heat up (do not burn the garlic while doing this). Once oil is hot, drop the shrimp, any excess chilli etc in, and cook. As soon as the shrimp are ready, pour into bowls, and eat with crusty bread (dip the bread in the oil - it helps take away any heat from the chilli's)
This can be made with crayfish as well, or even lobster tail etc etc - whatever you fancy making it with basically.
Its a mediterranean dish from Gibralter, and it tastes good. Takes around 20 mins to make (5 mins if that to cook, biggest time is shelling the shrimp).
Wurz (a nice dessert wine goes well with it too)
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Wurz, that sounds good.
I'll add that you can't do that with pre-cooked pink shrimp, they must be raw (not pink).
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If your going to go with Shrimp - I'd suggest a Pil Pil
Shell the shrimp, put in a bowl/container with chili (to taste), garlic (as much as you want/can stand etc - again, to taste) and half fill it with olive oil. Leave it to marinade for as long as you like (or as little). When the time comes to cook it, fire up the burner, put a frying pan on there, pour the olive oil, chilli and garlic in, and let the oil heat up (do not burn the garlic while doing this). Once oil is hot, drop the shrimp, any excess chilli etc in, and cook. As soon as the shrimp are ready, pour into bowls, and eat with crusty bread (dip the bread in the oil - it helps take away any heat from the chilli's)
This can be made with crayfish as well, or even lobster tail etc etc - whatever you fancy making it with basically.
Its a mediterranean dish from Gibralter, and it tastes good. Takes around 20 mins to make (5 mins if that to cook, biggest time is shelling the shrimp).
Wurz (a nice dessert wine goes well with it too)
That sounds really good! :aok
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This......Kendall Jackson Vintners Reserve is really good, as is Rombauer (anything) Im a red wine guy, but anything is good with me. Maybe try a nice "hoppy" beer........
I love Scallops on the grill, give them a shot of Old Bay, and squeeze some fresh lemon on them and they are good to go. Make sure you get the large scallops, or they will fall thru the grate. I like to sear them quick to get the BBq flavor, but finish them on a pan on the grill. (you could try running a skewer thru them as well) Add them beside a nice NY strip, and its heaven on a plate. Goes real good with grilled corn, or grilled veggies.
Hit the nail on the head there!
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Hmm..... I gotta try that, sounds interesting.
I found it to be the best when I used any lighter Mexican beer or Landshark. Some people say you can use any beer but I promise you will freaking ruin it with most of the crap brewed by any brewery inside the US...except for the aforementioned Landshark Lager.
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Wurz, that sounds good.
I'll add that you can't do that with pre-cooked pink shrimp, they must be raw (not pink).
Doh, yes, the shrimp have to be raw (can't believe I left that bit out doh)
Wurz
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This is my tip for a good wine: Tinto Pesquera Crianza
A spanish wine i fall in love this year, everything just incredible,
the price is aprox $27 though. But you will not regret it!
R
Gh0stFT
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Try Jacobs Creek Shiraz or Shiraz Cabernet, cheap and drinkable from down under. http://cheapwineratings.com/2011/01/26/jacobs-creek-shiraz-dg/
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The Missus loved when I made this recipe for her. Easy to cook, won't require you hours of work:
http://www.bbc.co.uk/food/recipes/aromaticsalmoncooked_1608 (http://www.bbc.co.uk/food/recipes/aromaticsalmoncooked_1608)
Serve with rice.
Nice bonus, it has ginger in it for later in the evening (wink wink nudge nudge...)
About the wine, a very nice white Semillon/Sauvignon from Australia (around 7€ the bottle here): Jacob's Creek 'Three Vines' 2010. Loved by people who don't drink wine often. Serve chilled.
If you prefer a red wine (I would), a Pinot Noir would complement the salmon nicely. Uncork the bottle 1-2 hours before use and serve at room temp or a little colder.
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Well, while the debate over liquid refreshment is still underway I did find the seafood/red meat.
http://www.allfreshseafood.com/ (http://www.allfreshseafood.com/) is where I am ordering the seafood.
http://www.omahasteaks.com/ (http://www.omahasteaks.com/) is for the red meats.
Both ship overnight without freezing the meat. Both have decent prices and good reviews.
Will be spending about 150 for seafood (including shipping) and about 80 for red meats (including shipping)
All of it is fresh and should be wonderful. Planning to have the red meat delivered the day before so i can prep it.
the seafood i am having delivered on the day as it only requires some rubs before grilling.
Thank you all for the wine/drink suggestions. I will try to take some pictures of the food and post. This will be done July 31st, so I still have plenty of time to decide.
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:aok
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Well, while the debate over liquid refreshment is still underway I did find the seafood/red meat.
http://www.allfreshseafood.com/ (http://www.allfreshseafood.com/) is where I am ordering the seafood.
http://www.omahasteaks.com/ (http://www.omahasteaks.com/) is for the red meats.
Both ship overnight without freezing the meat. Both have decent prices and good reviews.
Will be spending about 150 for seafood (including shipping) and about 80 for red meats (including shipping)
All of it is fresh and should be wonderful. Planning to have the red meat delivered the day before so i can prep it.
the seafood i am having delivered on the day as it only requires some rubs before grilling.
Thank you all for the wine/drink suggestions. I will try to take some pictures of the food and post. This will be done July 31st, so I still have plenty of time to decide.
Sounds great! :aok
Now get some microbrew beer and a bottle of Mumms champain. Make it a magnum bottle and wait for the magic to happen!
:salute
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Don't forget the Cootie Spray
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I suggest red or purple.
(http://www.ghettowine.com/pics/maddog/maddog.jpg)
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Given that's it's an anniversary why not consider a sparkling wine? They're not really expensive compared to real Champagne and are very palatable for people who rarely drink wine. But as I'm sure you know any kind of wine is stronger than beer. Sparkling wine goes down very easily and you can find yourself very tipsy very quickly.
My sister worked in the wine trade for many years. Her simplest advice was to simply drink what you like and ignore the hype around it.
I would stick to white wines in any case. Red wine is much more of an acquired taste and the hangovers more intense.
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Ordering seafood and red meat online.....
Dude from Douglas, GA you can't find seafood or a good local butcher shop? I live in Birmingham, AL and we have three seafood shops here in town that run a truck down to family owned fishing boats each night and you have fresh fish the next morning in the shop. Shrimp, Snapper (when in season), trigger fish, etc...
As for red meat...just go find a local butcher.
Heck you can't be more than 2 hours from Savannah or Jacksonville over there and I know there is a ton of seafood as well as farms that sell beef to local markets in those areas.