Meat is going to be Salmon Filets marinated and sauteed in butter, onion, dill & orange juice.
Starch is going to be Zateraines (sp) New Orleans rice pilaf. With a Parsley garnish.
Veggie is going to be a bed of Swiss Chard with a dollop of Acorn Squash in the middle.
My question is; What kind of seasoning would you use for the Squash on Chard? I’m thinking Cummin or Sage.
What are your thoughts? This dinner needs to be a GOOD one.
Thanks Family,
something that will compliment the squash like fresh basil sauteed in evoo with a little garlic infused into the evoo.
Wes, Great advice. What do you think of just as touch of Nutmeg, Brown Sugar & Cinnamon? It might overpower the Chard, so what do you think?
How about Sage leaves fried in butter untill the leaves go crispy and the butter goes nut brown?
All the best.
Mike
i’d do nutmeg joe. sort of a whisp of nutmeg.
Tomorrow will tell. Leaning toward Nutmeg, Cinnamon & Brown Sugar.
Cinnamon was the first thing to come to my mind, but it all sounds good to me. I was also thinking maple syrup for the salmon.
- Jeff
My $.02 is that I wouldn’t put the brown sugar or cinnamon into the squash - the salmon already has the sweetness of the orange juice. I like the idea if a pinch of garlic, and the cumin. But then I would take the next step and (since cumin is part of both) use either curry or chili powder with the squash - chili would be more west coast, like the salmon. To me the result would be ‘brighter’ than nutmeg/cinnamon.
What’s for dessert? You don’t want to have the same spice in dinner as in dessert do you?
I’m thinking I should help you by taste testing this dinner for you. You know, just to make sure.
Serve horse radish and Huckleberry jelly on the side with the salmon. It’s to die for! Best Regards…
Hey Joe,
I would be happy to help you eat it … 
Dinner is at approximately 6:00 PM today. RSVP please :lol:
I’ve opted for just a pat of butter and nutmeg. Keeping it simple.
Lotech.
I was about to help you with your dinner and then, after additional thought, I choose to resisit the temptation . I suppose the image below came to mind JUST about when I thought of “helping”. This was a result om my attempt to do a “gourmet” grilled cedar planked Salmon dish. However, I have determined that such should NOT be attempted while consuming vast quantities . To wit…
Thank GOD for Spam. ( and more vast quantities)
WOW Marco. Got 'er done didn’t you. 
Acorn squash = melted butter in the center, then sprinkled with paprika.
how did you get those charcoal bricks to have the bone ribs? quite a trick!
Dinner was a flop. Next time she cooks. I thought everything tasted great but my other half didn’t like it. So for right now, I won’t do this again. Even if dinner was great, it will fail if your date doesn’t like it, no matter how long you’ve been married to her.
Joe, for many years my wife always said everything was great when i cooked. Since then, more honesty has come into our relationship even at the risk of hurting each other’s feelers. That said, after many, many years and what must have been almost unbearable suffering whilst choking down my cooking, my wife…again, we are more and more honest with each other these days…said that my cooking sucks.
I thought everything i cooked was fine, but then my taste is different than my wife’s come to find out…dang…only took 30 or so years before the truth came out. Downside? I don’t get to think my cooking is anygood. upside? I don’t have to cook anymore ! Think silver lining.
Of course you could keep trying but on a smaller scale. For example, i’m good at putting the cream in her coffee and bringing it to her in bed, i’m good at tossing a bag of popcorn in the micro and my piece de resistance? I can whip out my credit card at dinner faster than she can, plus i open the door and slide her chair like in the movies. Who knew !
Keep on keepin’ on Joe,
MontanaMoose
No worries Moose, no worries.
Lotech,
Sorry I missed this coming out of the gate. I like to grill. So I would have started the squash and the chard on the stove, shocked it with an ice bath to stop the cooking and finished it on the grill to get a nice soft, smoky flavor with the grill marks on the squash. Then I would have finished it off with:
1/4 cup unsalted butter
1/2 teaspoon red wine vinegar
1/2 teaspoon kosher salt (divided)
1/4 teaspoon of fresh ground nutmeg
1/4 teaspoon fresh ground pepper (divided)
1 teaspoon of fresh parsley minced
Heat it up in a sauce pan drizzled over squash and chard then a touch of the salt and pepper to taste.
This is also very good with carrots. In fact I think I would have gone with just the carrots and passed on the squash.
How did you cook the meat and what beverages did you serve?