An afternoon at the theatre, followed by dinner for four

Today, we went to a late-afternoon performance at TNB to see the "Bricklin, an automotive fantasy", a play about the ill-fated venture to build a world-class sportscar in New Brunswick, with  funding supplied by the province - a piece of our not-so-distant history. We were joined by Ralph's brother Larry and sister-in-law Sue, and while there, ran into an old friend, Dave Milburn, who now lives in Hampton. Dave's mother Helen and daughter, Georgie, were with him and everyone came back to our house after the play for drinks and snacks. Larry and Sue, as planned, stayed for supper, but we couldn't persuade Dave and crew to stay too as they wanted to avoid driving after dark (and thus running into moose and deer, etc.). The play, by the way, was fantastic. Very well done, and extremely amusing.

Tonight's menu

Garlic BBQ'd shrimp
Selection of cheeses
Garlic French bread
Lobster salad, with Asian vinaigrette
Chimichurri marinated steak
Wild rice
Steamed carrots
Grand Marnier chocolate cupcakes with chocolate ganache
Wines
Fuzion Shiraz and Lindemann's 2005 Shiraz,
Kiwi-pear white, and some Austrian white chardonnay
Trois-Pistoles beer

Chimichurri Marinade

4 cloves garlic, chopped
2 c parsley, chopped
1 c coriander leaves, chopped
2 tbs fresh oregano, chopped
2 tsp fresh thyme, chopped
2 tsp fresh rosemary, chopped
4 green onions, chopped
2 hot red peppers, chopped (I used Fresno variety)
3/4 c white wine vinegar
3/4 c extra virgin olive oil
salt to taste

Put all ingredients, except olive oil and salt, in blender and puree. Slowly blend in olive oil and add salt. Use to marinate steak or chicken, and as a condiment on the side.

Grand Marnier Chocolate Cupcakes
3 c flour
2 c sugar
1/2 c cocoa powder
2 tsp soda
1/2 tsp salt
2 tbs vinegar
1 tbs vanilla
3/4 c extra virgin olive oil
1 1/2 c water
1/2 c Grand Marnier
Zest of one orange

Frosting
3/4 c bittersweet chocolate, chopped
1 c whipping cream
3 c icing sugar
1/4 c Grand Marnier
Fleur de sel

Preheat oven to 375 F. In large bowl, mix flour, sugar, cocoa, soda, and salt. Combine liquid ingredients and zest in a separate bowl. Add liquid ingredients to dry ones, and mix until batter is smooth. Grease muffin cups and fill 3/4 full with batter. Bake for 25-30 min, until firm to touch. Remove, let cool and unmold. (makes about 18 cupcakes.) Meanwhile, In a saucepan, bring cream to full boil. Remove from heat and stir in chocolate chunks. Stir till completely melted, then add Grand Marnier. Stir in icing sugar until desired consistency of frosting is reached. Frost cupcakes and top with a few sprinkles of fleur de sel.