THE POWER OF PLATING (TAKE-OUT SURF & TURF DINNER)

 

Plan a romantic dinner with you and your mate or a birthday brunch with the girls.  You don’t have to be a chef.  You can do Chinese take-out (as seen in the photo to the left) or pull frozen foods right out of the freezer.  Taste is important, but presentation is key.  Present a plate that makes you feel like you are out at a fancy restaurant.  If you can’t make it to Starbucks for your favorite hot chocolate, feel free to use a packet of powdered hot cocoa.  A can of whipped cream and a sprinkle of nutmeg will make you feel like your sipping in style. 

 

In the above photo, I went to a local Latin restaurant and Chinese restaurant to create this surf and turf platter.  The plate was purchased at a 99 cents store.  With the white rice I purchased at the Chinese restaurant, I used a measuring cup to mold the shape of the rice.  I turned the measuring cup over and carefully used a spoon to pull the rice out of the mold.  Keeping the shape of the mold, I drizzled some of the sauce from the shrimp over the rice.  The beef and broccoli were carefully placed on the plate to give the dish a 5 star appearance. 

I enjoyed this meal with a fabulous mocktail Mimosa consisting of parts ginger-ale and orange juice.  Remember, you don’t have to be rich to be wealthy.  Think Rich, Live Wealthy, Be Happy!  You are a Metropolitan Junkie.

Categories: Food Wine and Spirits, Urban Aristocrats

Author:Miss Metropolitan Junkie

Raised in the Bronx; spending the majority of my days in the Midtown section of Manhattan, I have a fabulous addiction to life in New York City. I'm a lifestyle writer and social blogger. I enjoy traveling and photographing foods, landscapes, and people in their natural element. I also enjoy attending parades and street festivals in New York City; capturing the spirit and positive energy on video and in photographs. I style people's lives by offering them tips on fashion, food & wine, dining & entertaining, arts & culture, and more!

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  1. BAR AMERICAIN | URBAN ARISTOCRATS - May 31, 2017

    […] which included the Shrimp-Tomatillo, Crab-Coconut, and Lobster-Avocado. I wrote about the power of plating in a previous post. At Bar Americain, the food looks better than it taste. The seafood cocktails […]

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