This menu is totally delicious and almost as simple to serve and prepare–even for six people–because everything can be made or prepped ahead of time.

Asparagus with Wasabi-Mayonnaise Dip

Ice Cold Gin Martinis

Broiled Garlic and Lime Shrimp

Lewis Wines 2016 Roussanne

Porcini-Crusted Filet Mignon

Stuffed Baked Potatoes with Artisanal Bacon and Aged White Cheddar Cheese

Asparagus

Rombauer Zinfandel

Ginger-Cream Tart with Raspberries

Becker Clementine

Asparagus with Wasabi-Mayonnaise Dip

You will not believe how good this is! Your friends will want to double and triple dip–thus the need for an individual container of sauce for each guest! However, wine with asparagus does not necessarily work–a dry martini or a glass of champagne always does.

Serves 6

• 3 pounds thin to medium asparagus, trimmed
• 1 cup mayonnaise
• 4 teaspoons soy sauce
• 1 ½ teaspoons sugar
• 2 teaspoons fresh lemon juice
• 2 teaspoons wasabi paste (see note below)

For Asparagus

Blanch asparagus, a handful at a time, in a large pot of heavily salted, briskly boiling water (1 cup kosher salt to a gallon of water) for 1 minute, less if the asparagus is very thin. Remove from water with tongs and place in a large bowl of ice water. Repeat with the remaining asparagus. When cool, drain well and pat dry.

For Dip

Whisk together mayonnaise, soy sauce, sugar, lemon juice, and wasabi paste until sugar is dissolved.

Spoon dip into six individual, small glass serving containers. Serve alongside a bowl of asparagus.

Cook’s Note:

Wasabi paste makes this dip–you need the full 2 teaspoons. If not stocked at your local grocery store, the S&B brand is available on Amazon Prime. Do not order the wasabi paste marked HOT!

Asparagus and dip may be prepared 1 day ahead and chilled, covered.

If asparagus is cooked a day ahead drain it well, let dry on a rack, then roll out 3-4 feet of paper towels, double them, place the dried asparagus on towels (starting about two inches in from the edge) side by side. Fold the two inches of paper towel over the first few asparagus spears, then roll up, making sure that no asparagus touches another spear. Doing this may sound like a lot of trouble, but it is the only way you can be sure that the asparagus doesn’t sweat.  I know from experience.

Broiled Garlic and Lime Shrimp

This recipe is an adaptation of one by Robert Del Grande of Cafe Annie in Houston–it is decades old and great! The key is not to overcook the shrimp and don’t forget the salt! Do not be afraid of the Serrano chilies. They are hot, but once you remove the seeds and membrane, and finely mince the chilies, their heat is tamed.

Serves 6

• 18 extra large shrimp, shelled and deveined
• ¾ cup unsalted butter
• 12 large garlic cloves, peeled, and minced
• 2-3 Serrano chiles, seeded, membranes removed and minced
• ¼ cup minced cilantro + more for garnish
• 1 tablespoon fresh lime juice
• Kosher salt
• Crusty bread for sopping up the sauce

Make Ahead

Using a sharp paring knife, on the side/back of the shrimp where it has been deveined, carefully slice each one to butterfly it. Do not cut all the way through! Spread the shrimp open and flatten them out. Arrange the butterflied shrimp in a single layer on a foiled lined, rimmed baking sheet that is lightly sprayed with Pam.

In a saucepan, melt the butter with the garlic and gently simmer until softened, about 10-15 minutes. Remove from heat and add Serrano, cilantro and lime juice.

Brush the shrimp with the mixture.  Season with salt, then refrigerate shrimp and leftover butter separately up to 8 hours ahead.

To Cook & Serve

Preheat the broiler and gently rewarm the butter sauce. Spoon a pool of sauce on each of six dinner-sized plates.

Broil the shrimp for approximately 2-3 minutes, or just until cooked through. Check for doneness at about 2 minutes. Arrange 3 shrimp on each plate and sprinkle with additional chopped cilantro. Serve with a slice of crusty bread to sop up the butter sauce.

Porcini-Crusted Filet Mignon with Fresh Herb Butter

Serves 6

• 1 cup salted butter, room temperature
• 4 tablespoons chopped fresh chives
• 1½ tablespoons chopped fresh tarragon or 1 – 1½ teaspoons dried
• 1 large garlic clove, pressed
• 1 – 1½ ounces dried porcini mushrooms
• 6 1-inch-thick prime grade filet mignon steaks, dried with a paper towel
• Kosher salt
• Freshly ground pepper

Mix first 4 ingredients in small bowl for herb butter. Process dried porcini mushrooms in a spice grinder to a fine powder. Transfer powder to plate. Liberally season each side of steak with salt and pepper. Press each side of the steaks into porcini powder to coat well.

Melt 2 tablespoons herb butter in heavy large nonstick skillet over medium heat. Add steaks to skillet and cook about 6 minutes per side for medium-rare.  Spoon a rounded tablespoon of room temperature herb butter on top of each steak.

Cook’s Note:

Don’t be afraid to season the meat with salt and pepper. I always use kosher salt and freshly ground (coarse) black pepper. I once heard a famous chef say that you need to see salt and pepper on the entire piece of meat. However, there is a fine line between just the right amount of salt and too much. When salting the filet, it should look like a fine veil of gauze, not a blanket. Cooking is an art!

Fillets may be seasoned and pressed into porcini powder up to two hours prior to cooking. Refrigerate uncovered. Remove from refrigerator 1 hour before cooking. If mushroom powder seems to have melted into the filet, quickly press the steaks in the remaining porcini powder.

Not all stovetops are equal, therefore, once you flip the steaks, test each one for doneness with an instant-read thermometer. Check again after two minutes. When the thermometer reads no more than 130°F transfer them to a plate and let them rest for 4 – 5 minutes before placing them on a dinner plate.

Tools and Ingredients

Inexpensive instant-read thermometers are not always accurate. Thermapen is an investment and the best one on the market. It is available online from ThermoWorks.

Dried porcini mushrooms pack a powerful punch of flavor. You have to have them. Not always available at your local grocery store, they are available on line. I buy Vigorous Mountain dried porcini through Amazon Prime.

Stuffed Baked Potatoes

Serves 6

It is almost impossible these days to buy a friendly-sized russet potato for baking–most of the loose variety are humongous! I have to resort to purchasing a 5# bag to find the correct size of potatoes suitable to go with the filets.

• 6 medium-sized russet potatoes about 4-5 inches in length ( 8-9 ounces each potato)
• Approximately 1 tablespoon room temperature salted butter per potato
• Approximately 2 tablespoons sour cream per potato
• Approximately ½ slice very thick artisanal bacon per potato, chopped and fried till crisp
• Approximately ½ – ¾ ounce aged white cheddar cheese per potato, coarsely grated
• 3-4 green onions thinly sliced
• ½ kosher salt or to taste
• ½ teaspoon Freshly ground pepper to taste

Preheat oven to 350°F.   

Coat washed and dried potatoes with a small amount of Crisco. Bake in preheated oven for approximately 1 hour. Check for doneness. Remove from oven and allow to cool to warm.

When cool enough to handle, cut about a ⅛” – ¼” slice off the top of each potato. Using a small spoon, carefully scoop out the interior of each potato, and place in a large bowl. Add the remaining ingredients, with the exception of the salt and pepper, to the bowl and combine. Taste for seasoning and adjust.

Fill each potato shell with the potato filling and place on a foil-lined baking sheet. Heat in a 350°F. oven for approximately 15 – 20 minutes.

Cook’s Note: 

This is a touchy/feely kind of recipe, depending on the size of the potato you may need more of some ingredient. Always taste for seasoning before you stuff the potatoes, or before adding the salt.

The potatoes may be baked and stuffed up to a day ahead. Cover and refrigerate.  I place the stuffed potatoes in the oven right before I serve the first course.

Asparagus

Serves 6

If you fixed three pounds of asparagus for an appetizer, you will probably have a substantial amount left over. Maybe. If so, cut the leftover asparagus spears in thirds and gently sauté them in about 2 tablespoons of the herbed butter used for the steaks. Otherwise, prep 1- 1 1/2 pounds of asparagus the same way as for the appetizer and proceed as above. Don’t overheat or you will loose the bright green appearance.

Ginger-Cream Tart with Raspberries

I love the fall of snow-like confectioners sugar on the plate when serving some desserts at dinner parties. I also prefer to serve all courses on dinner plates rather than salad or dessert plates. It is easier to eat without worrying about accidentally pushing something off the plate and onto the table; it is also more impressive. The dishes don’t have to match, and I have been known to wash needed dinner plates between courses. That is what husbands and good friends are for–to help!

8-10 servings

 For Tart Shell

• 2 cups ground shortbread cookies (from two 5 1/3-oz packages)
• ¼ cup sugar
• 3 tablespoons cold unsalted butter, cut into pieces

For Ginger Cream

• 1 ½ teaspoons unflavored gelatin
• 2 tablespoons milk
• ½ cup finely chopped crystallized ginger + additional for garnish
• ¼ cup sugar
• 1 teaspoon fresh lemon juice
• ¾ teaspoon salt
• 2 cups heavy cream
• ¾ cup sour cream
• Accompaniments: confectioners sugar and fresh berries

Make Shell:

Preheat oven to 350°F.

Blend shortbread, sugar, and butter in a food processor until mixture begins to clump together. Press onto bottom and up the side of a 10-inch tart pan with a removable bottom. Bake in middle of oven 15 – 20 minutes, until slightly golden, then cool in tart pan on a rack.

Make Ginger Cream:

Sprinkle gelatin over milk in a small bowl and let stand 1 minute to soften. Transfer to a saucepan and cook with ginger, sugar, lemon juice, salt, and 1 cup heavy cream over moderate heat, stirring, until sugar and gelatin are dissolved. Cool to room temperature, about 1 hour.

Whisk sour cream in a large bowl until smooth. Beat remaining cup heavy cream in another bowl with an electric mixer until it just holds soft peaks and fold into sour cream. Gently fold ginger milk into whipped cream until combined well. Pour into crust and chill until set, at least 8 hours.

To Serve:

Dust a dinner sized plate with confectioners sugar. Place a slice of the tart on each plate, piling berries on top and letting them spill onto the plate. Garnish with fresh mint if desired and thinly sliced candied ginger.

Cook’s Note:  

If desired and if you want the cream to be infused with the flavor of candied ginger, once the heated portion of the cream has cooled, use an immersion blender to puree some of the minced ginger into the cream.

NTart can be made and chilled up to 1 day.