If I were cooking you dinner - what would you like? (ingredient, Pinot Grigio)

[Oildog]

I'd like a filet wrapped in bacon, with 3 jumbo shrimp (I'll let you pick the starch accompaniment). A nice salad with walnuts and cranberries. To drink, a dry sapphire martini with a lemon twist.

[kelsie]

Since I am not at the stove cooking, anything that you cook that I am not allergic too would be wonderful.

[Capt. Cave Man]

Mussels Provencal, crusty french bread, Alaskan Pale beer. Thank you.

In return, I'd smoke you a boneless rib roast, smoked/baked potato, and corn on the cob from the smoker. Your welcome.

[southdown]

Originally Posted by Capt. Cave Man

Mussels Provencal, crusty french bread, Alaskan Pale beer. Thank you.

In return, I'd smoke you a boneless rib roast, smoked/baked potato, and corn on the cob from the smoker. Your welcome.

I actually do a mean mussels provencal, even if I say so myself. Do you prefer it with or without Pernod?

I'm really looking forward to tasting your famous smoked delicacies, having read soooo much about them! Thank you!

[Capt. Cave Man]

Originally Posted by southdown

I actually do a mean mussels provencal, even if I say so myself. Do you prefer it with or without Pernod?

I'm really looking forward to tasting your famous smoked delicacies, having read soooo much about them! Thank you!

Not a big fan of licorice, just use a nice beer and I'll be fine. Beer works on shrimp, so assume that it would be fine w/mussels. We like shrimp provencal. What ever you use will be fine w/me. Just take a left by the feedlot, you won't miss us........we'll have bibs on.

[Nomadicus]

Originally Posted by Capt. Cave Man

Not a big fan of licorice, just use a nice beer and I'll be fine. Beer works on shrimp, so assume that it would be fine w/mussels. We like shrimp provencal. What ever you use will be fine w/me. Just take a left by the feedlot, you won't miss us........we'll have bibs on.

You will have a little something coming off the smoker I hope. Even the chef has to eat ya know.

[Capt. Cave Man]

Originally Posted by Nomadicus

You will have a little something coming off the smoker I hope. Even the chef has to eat ya know.

Yep. Gotta taste it to see if it needs more spices.

[CheyDee]

If money were no object, I would like lobster fra diavolo, please. A 1.5-2 lb. whole lobster stuffed with crabmeat would be perfect, surrounded by clams, mussels, and sea scallops, atop a bed of linguine, all covered with a spicy fra diavolo sauce, with warm, crusty Italian bread and butter on the side. For dessert, about an hour later, a piece of authentic tiramisu or bananas foster (directly from a flambé pan, of course), with a cup of coffee would be perfect.

I do hope you have a guest room, because I won't be able to move after I eat all that, but it sure would be a wonderful treat.

[Mooseketeer]

Originally Posted by Capt. Cave Man

Not a big fan of licorice, just use a nice beer and I'll be fine. Beer works on shrimp, so assume that it would be fine w/mussels. We like shrimp provencal. What ever you use will be fine w/me. Just take a left by the feedlot, you won't miss us........we'll have bibs on.

Pernod is aniseed not liquorice but I certainly second your Mussels Provencale !

[2goldens]

Anything Italian! I'll make my own cheesecake to bring.