What is a good recipe for a candlelight dinner for my husband?!
Answers:
I would tell you what I would like but you would be embarrassed! Stick with something easy, everything else will take care of itself!. Besides a big meal might make him sleepy!Www@FoodAQ@Com
I would do something like Salmon in basil cream sauce, mushroom risotto, and a mixed green salad with apples, feta cheese, glazed wanuts, balsamic vinigarette
Here is the salmon recipe:
Salmon With Basil Cream Sauce
Ingredients:
2 lbs!. salmon fillets
1 1/2 T unsalted butter
3 shallots, peeled and minced
1 clove garlic, peeled and minced
1 1/2 cup chopped fresh basil
1/4 cup chopped fresh parsley
3/4 cup dry white wine
1/3 cup light cream
1 t freshly squeezed lemon juice
1/4 t freshly ground white pepper
1/4 t salt, or to taste
Cut the salmon into 6 equal serving pieces, wash and pat dry on
paper towels!. Melt the butter in a large skillet over
medium-high heat!. Sear the salmon on each side for about 2 to
3 minutes, keeping the center slightly rare since the fish will
continue to cook after it is taken from the pan!. Remove the
fish from the pan with a slotted spatula and keep warm!. Reduce
the heat to low and add the shollots and garlic to the pan!.
Saute, stirring frquently, for 5 minutes!.
Add the basil, parsley, wine, cream, lemon juice, pepper and
salt to the pan and cook over medium heat, stirring
frequently, until the mixture is reduced by half!. Taste for
seasoning, adding pepper and salt as needed!.
To serve, reheat the fish slightly in the sauce and then serve
the sauce around the salmon fillets!.
NOTE: The fish can be prepared up to three hours in advance!.
Reheat the fish in the sauce over low heat, uncovered, for 10
minutes!.Www@FoodAQ@Com
Here is the salmon recipe:
Salmon With Basil Cream Sauce
Ingredients:
2 lbs!. salmon fillets
1 1/2 T unsalted butter
3 shallots, peeled and minced
1 clove garlic, peeled and minced
1 1/2 cup chopped fresh basil
1/4 cup chopped fresh parsley
3/4 cup dry white wine
1/3 cup light cream
1 t freshly squeezed lemon juice
1/4 t freshly ground white pepper
1/4 t salt, or to taste
Cut the salmon into 6 equal serving pieces, wash and pat dry on
paper towels!. Melt the butter in a large skillet over
medium-high heat!. Sear the salmon on each side for about 2 to
3 minutes, keeping the center slightly rare since the fish will
continue to cook after it is taken from the pan!. Remove the
fish from the pan with a slotted spatula and keep warm!. Reduce
the heat to low and add the shollots and garlic to the pan!.
Saute, stirring frquently, for 5 minutes!.
Add the basil, parsley, wine, cream, lemon juice, pepper and
salt to the pan and cook over medium heat, stirring
frequently, until the mixture is reduced by half!. Taste for
seasoning, adding pepper and salt as needed!.
To serve, reheat the fish slightly in the sauce and then serve
the sauce around the salmon fillets!.
NOTE: The fish can be prepared up to three hours in advance!.
Reheat the fish in the sauce over low heat, uncovered, for 10
minutes!.Www@FoodAQ@Com
BLACKENED SALMON
? lb!. (3 sticks) unsalted butter, melted in a skillet
6 fish fillets ? to ? inch thick
Seasoning mix: ( or by Zatarains or Tony’s creole seasoning mix)
3 tbsp!. sweet paprika
3 tsp!. Salt
3 tsp!. Onion powder
3 tsp!. Garlic powder
1 tsp!. Ground red pepper (preferably cayenne)
1 tsp!. White pepper
1 tsp!. Black pepper
1 ? tsp!. Dried thyme leaves
1 ? tsp!. Dried oregano leaves
Heat a large cast-iron skillet over very high heat until it is beyond the smoking stage and you see white ash in the skillet bottom (the skillet cannot be too hot for this dish), at least 10 minutes!.
Meanwhile, pour 2 tablespoons melted butter in each of 6 small ramekins; set aside and keep warm!. Reserve the remaining butter in its skillet!. Heat the serving plates in a 250 degrees oven!.
Thoroughly combine the seasoning mix ingredients in a small bowl!. Dip each fillet in the reserved melted butter so that both sides are well coated; then sprinkle seasoning mix generously and evenly on both sides of the fillets; patting it in by hand!. Place in the hot skillet and pour 1 teaspoon melted butter on top of each fillet (be careful, as the butter may flame up)!. Cook, uncovered, over the same high heat until the underside looks charred, about 2 minutes (the time will vary according to the fillet's thickness and the heat of the skillet)!. Turn the fish over and again pour 1 teaspoon butter on top; cook until fish is done, about 2 minutes more!. Repeat with remaining fillets!. Serve each fillet while piping hot!.
To serve, place one fillet and a ramekin of butter on each heating serving plate!.
Buttered Noodles
1 package (12 ounces) dried egg noodles
1/4 cup (4 tablespoons) butter, preferably unsalted
Salt and pepper to taste
Chopped fresh parsley for garnish
Cook the noodles in lightly salted water according to package directions!. Drain and return to pot!. Heat the butter in a small saucepan over medium-high heat until brown, watching carefully to make sure it doesn't burn!. Pour the butter over the noodles!. Add salt, pepper and parsley; stir until well-combined!. Serve immediately!.
Green Beans Almondine
1 lb!. fresh green beans
1/2 c!. cooking oil
1/2 tsp!. salt
1 toe garlic, whole
1 c!. sliced almonds
Wash and slice green beans 1 1/2 inches long!. Toast almonds in oven until light brown!. Bring 3 quarts of salted water to a boil!. Cook uncovered for 5 minutes, then place beans in ice water to shock them, and keep their color bright green!. Refrigerate!.
When ready to serve, cover the bottom of a skillet with cooking oil!. Add garlic, then green beans and stir fry until heated through!. Fold in almonds and serveWww@FoodAQ@Com
? lb!. (3 sticks) unsalted butter, melted in a skillet
6 fish fillets ? to ? inch thick
Seasoning mix: ( or by Zatarains or Tony’s creole seasoning mix)
3 tbsp!. sweet paprika
3 tsp!. Salt
3 tsp!. Onion powder
3 tsp!. Garlic powder
1 tsp!. Ground red pepper (preferably cayenne)
1 tsp!. White pepper
1 tsp!. Black pepper
1 ? tsp!. Dried thyme leaves
1 ? tsp!. Dried oregano leaves
Heat a large cast-iron skillet over very high heat until it is beyond the smoking stage and you see white ash in the skillet bottom (the skillet cannot be too hot for this dish), at least 10 minutes!.
Meanwhile, pour 2 tablespoons melted butter in each of 6 small ramekins; set aside and keep warm!. Reserve the remaining butter in its skillet!. Heat the serving plates in a 250 degrees oven!.
Thoroughly combine the seasoning mix ingredients in a small bowl!. Dip each fillet in the reserved melted butter so that both sides are well coated; then sprinkle seasoning mix generously and evenly on both sides of the fillets; patting it in by hand!. Place in the hot skillet and pour 1 teaspoon melted butter on top of each fillet (be careful, as the butter may flame up)!. Cook, uncovered, over the same high heat until the underside looks charred, about 2 minutes (the time will vary according to the fillet's thickness and the heat of the skillet)!. Turn the fish over and again pour 1 teaspoon butter on top; cook until fish is done, about 2 minutes more!. Repeat with remaining fillets!. Serve each fillet while piping hot!.
To serve, place one fillet and a ramekin of butter on each heating serving plate!.
Buttered Noodles
1 package (12 ounces) dried egg noodles
1/4 cup (4 tablespoons) butter, preferably unsalted
Salt and pepper to taste
Chopped fresh parsley for garnish
Cook the noodles in lightly salted water according to package directions!. Drain and return to pot!. Heat the butter in a small saucepan over medium-high heat until brown, watching carefully to make sure it doesn't burn!. Pour the butter over the noodles!. Add salt, pepper and parsley; stir until well-combined!. Serve immediately!.
Green Beans Almondine
1 lb!. fresh green beans
1/2 c!. cooking oil
1/2 tsp!. salt
1 toe garlic, whole
1 c!. sliced almonds
Wash and slice green beans 1 1/2 inches long!. Toast almonds in oven until light brown!. Bring 3 quarts of salted water to a boil!. Cook uncovered for 5 minutes, then place beans in ice water to shock them, and keep their color bright green!. Refrigerate!.
When ready to serve, cover the bottom of a skillet with cooking oil!. Add garlic, then green beans and stir fry until heated through!. Fold in almonds and serveWww@FoodAQ@Com
Fresh Pasta Dough Recipe
Ingredients:
1 3/4 cups au-purpose flour, preferably Italian type 00, plus extra for dusting
2 eggs, lightly beaten
Salt
Directions:
Sift the flour and a pinch of salt into a mound on a counter!. Make a well in the center and add the eggs!. Using your fingers, gradually incorporate the flour, then knead for about 10 minutes!. If the mixture is too soft, add a little extra flour; if it is too firm, add a little water, Shape the dough into a ball and let rest for 15 minutes, Roll out on a lightly floured surface or use a pasta machine to make a thin sheet, and cut out tagliatelle, lasagne, etc!.
Serves 4
Enjoy!Www@FoodAQ@Com
Ingredients:
1 3/4 cups au-purpose flour, preferably Italian type 00, plus extra for dusting
2 eggs, lightly beaten
Salt
Directions:
Sift the flour and a pinch of salt into a mound on a counter!. Make a well in the center and add the eggs!. Using your fingers, gradually incorporate the flour, then knead for about 10 minutes!. If the mixture is too soft, add a little extra flour; if it is too firm, add a little water, Shape the dough into a ball and let rest for 15 minutes, Roll out on a lightly floured surface or use a pasta machine to make a thin sheet, and cut out tagliatelle, lasagne, etc!.
Serves 4
Enjoy!Www@FoodAQ@Com
This is a huge hit with my guy - and I have to admit that as impressive at it looks, it's pretty darned easy to make! lol!
Chateaubriand with Bearnaise Sauce
1 whole beef tenderloin, 5 pounds or under, trimmed
2 tablespoons butter
Salt
Freshly ground black pepper
For the Sauce:
3 tablespoons white vinegar
3 tablespoons white wine
10 peppercorns, crushed
2 tablespoons finely chopped shallots
1 tablespoon chopped tarragon
1 tablespoon water
3 egg yolks
1 cup unsalted butter, melted
1 tablespoon finely chopped parsley leaves
Preheat the oven to 400 degrees F!. Season the beef with salt and pepper!. In a large skillet, over high heat, melt the butter!. Add the beef and sear for a couple of minutes on each side!. Place in the oven and roast for 20 to 25 minutes for medium rare!. Remove from the oven and rest for 5 minutes before slicing!. Serve with chateaubriand sauce
Sauce: In a saucepan, combine the vinegar, wine, peppercorns, shallots, and tarragon!. Bring the liquid to a boil and reduce to 1 tablespoon!. Add 1 tablespoon of water!. Combine the reduced liquid and egg yolks in a stainless bowl, over simmering water!. Whisk until frothy!. In a steady stream, add the butter until the sauce thickens!. Season with salt and pepper!.Www@FoodAQ@Com
Chateaubriand with Bearnaise Sauce
1 whole beef tenderloin, 5 pounds or under, trimmed
2 tablespoons butter
Salt
Freshly ground black pepper
For the Sauce:
3 tablespoons white vinegar
3 tablespoons white wine
10 peppercorns, crushed
2 tablespoons finely chopped shallots
1 tablespoon chopped tarragon
1 tablespoon water
3 egg yolks
1 cup unsalted butter, melted
1 tablespoon finely chopped parsley leaves
Preheat the oven to 400 degrees F!. Season the beef with salt and pepper!. In a large skillet, over high heat, melt the butter!. Add the beef and sear for a couple of minutes on each side!. Place in the oven and roast for 20 to 25 minutes for medium rare!. Remove from the oven and rest for 5 minutes before slicing!. Serve with chateaubriand sauce
Sauce: In a saucepan, combine the vinegar, wine, peppercorns, shallots, and tarragon!. Bring the liquid to a boil and reduce to 1 tablespoon!. Add 1 tablespoon of water!. Combine the reduced liquid and egg yolks in a stainless bowl, over simmering water!. Whisk until frothy!. In a steady stream, add the butter until the sauce thickens!. Season with salt and pepper!.Www@FoodAQ@Com
Chicken Cordon Bleu with Side Salad and Steamed veggies
4 chicken breasts, boned & skinned
1 box shake & bake
4 slices Swiss cheese
1 c!. Parmesan cheese
1 beaten egg
1/4 c!. flour
1 pkg!. garlic & cheese dressing mix (Good Seasons)
SAUCE:
1 can cream of chicken soup
1/2 sour cream
Bone breasts and flatten!. Place a small slice of ham and a small slice of cheese on each half chicken breast!. Roll up each half and secure with toothpicks!. Roll in flour, then in egg, then dredge in a mixture that includes shake and bake, seasoning mix and Parmesan cheese!. Brown in hot skillet on all sides!. Remove all toothpicks!.Www@FoodAQ@Com
4 chicken breasts, boned & skinned
1 box shake & bake
4 slices Swiss cheese
1 c!. Parmesan cheese
1 beaten egg
1/4 c!. flour
1 pkg!. garlic & cheese dressing mix (Good Seasons)
SAUCE:
1 can cream of chicken soup
1/2 sour cream
Bone breasts and flatten!. Place a small slice of ham and a small slice of cheese on each half chicken breast!. Roll up each half and secure with toothpicks!. Roll in flour, then in egg, then dredge in a mixture that includes shake and bake, seasoning mix and Parmesan cheese!. Brown in hot skillet on all sides!. Remove all toothpicks!.Www@FoodAQ@Com
"Best way to a man's heart is through his tummy, huh"
Why not his favorite flavors, you know what they are,and a
surprise dessert!.Www@FoodAQ@Com
Why not his favorite flavors, you know what they are,and a
surprise dessert!.Www@FoodAQ@Com
I find simple is best!. I make pasta with alfredo sauce and add chicken and mushrooms and make a nice salad!.Www@FoodAQ@Com
Reservations!.Www@FoodAQ@Com
Maybe some spaghetti or a nice regular dinnerWww@FoodAQ@Com
surf and turf--
garlic shrimp
steak
baked potatoes
salad
nothing too fancy, or time consumingWww@FoodAQ@Com
garlic shrimp
steak
baked potatoes
salad
nothing too fancy, or time consumingWww@FoodAQ@Com
spaghetti and homemade meatballs, salad and garlic cheese breadWww@FoodAQ@Com