Whats a good romantic meal to cook for a special ocasion?!
Answers:
How fun to be planning a romantic meal! Here are some menu ideas you might enjoy:
Menu I:
Prawns with cocktail sauce and lemon wedges
Grilled ribeye steaks, medium rare, seasoned with kosher salt, fresh ground pepper and minced garlic!.
Sauteed mushrooms wiht a cabernet reduction
Fresh asparagas, cooked crisp tender, with shaved parmesan
Lemon curd tarts with whipped creme
Menu II:
Antipasti platter: sopressata, cappicola, fennel salami, marinated mushrooms, artichoke hearts, pepperoncini, provolone cheese, with baguette slices or artisan crackers!.
Linguini with pesto and shaved parmesan
Grilled chicken tenders
Chopped romaine salad with pinto beans, garbanzos, tomatos, cucumbers, sliced olives, Italian herbs, and parmesan, with an Italian vinagrette
Panna Cotta
Menu III:
Bruschetta with artichoke tapenade, goat cheese
Homemade pizzalettes with goat cheese, artichoke hearts, olives, prosciutto
Butter lettuce salad with mandarin oranges, feta cheese, candied walnuts, and champagne vinagrette
Kahula sundaes
Menu IV:
Chilled asparagas, cooked crisp tender, wrapped with prosciutto; Spanish Manchega cheese, artisan crackers
Pork Roast with a dijon wine sauce
Roasted lemon yukon potatos
Candied ginger glazed carrots
Chocolate silk pie
Menu V:
Grilled fresh veges and dip: red and orange bell pepper slices, asparagas, cauliflower, tomatos and a caesar dressing dip!.
Chicken breasts stuffed with prosciutto and goat cheese
Wild rice pilaf with cranberries
Fresh green beans with onions and butter
Strawberry shortcakes
Menu VI:
Goat cheese crostini, fennel salami
Gourmet olives, cornichons
Chicken and artichokes
Wild rice pilaf
Spinach salad
Peach cobbler
Menu VII:
Hummus and fresh pita bread chips
Chicken curry with jasmine rice
Roasted sweet potatos and carrots
Rice pudding
Menu VIII:
Crab salad in endive leaves
Grilled filet mignon and lobster tails
Twice baked potatos
Chopped salad with sliced pears, candied pecans, gorgonzola, and dijon vinagrette
Ricotta Cheesecake with fresh berries
Menu IX:
Stuffed mushrooms
Grilled Chateau Briand or London Broil
Caesar Salad
Baked potato casserole
Lemon meringue pie
Menu X:
Baked onion soup with gruyere and french bread croutons
Grilled sirloin steak and thin, crispped, french fries tossed with kosher salt and minced garlic
Homemade ketchup and ranch dressing for dipping
Chocolate brownies with ice cream and raspberriesWww@FoodAQ@Com
Menu I:
Prawns with cocktail sauce and lemon wedges
Grilled ribeye steaks, medium rare, seasoned with kosher salt, fresh ground pepper and minced garlic!.
Sauteed mushrooms wiht a cabernet reduction
Fresh asparagas, cooked crisp tender, with shaved parmesan
Lemon curd tarts with whipped creme
Menu II:
Antipasti platter: sopressata, cappicola, fennel salami, marinated mushrooms, artichoke hearts, pepperoncini, provolone cheese, with baguette slices or artisan crackers!.
Linguini with pesto and shaved parmesan
Grilled chicken tenders
Chopped romaine salad with pinto beans, garbanzos, tomatos, cucumbers, sliced olives, Italian herbs, and parmesan, with an Italian vinagrette
Panna Cotta
Menu III:
Bruschetta with artichoke tapenade, goat cheese
Homemade pizzalettes with goat cheese, artichoke hearts, olives, prosciutto
Butter lettuce salad with mandarin oranges, feta cheese, candied walnuts, and champagne vinagrette
Kahula sundaes
Menu IV:
Chilled asparagas, cooked crisp tender, wrapped with prosciutto; Spanish Manchega cheese, artisan crackers
Pork Roast with a dijon wine sauce
Roasted lemon yukon potatos
Candied ginger glazed carrots
Chocolate silk pie
Menu V:
Grilled fresh veges and dip: red and orange bell pepper slices, asparagas, cauliflower, tomatos and a caesar dressing dip!.
Chicken breasts stuffed with prosciutto and goat cheese
Wild rice pilaf with cranberries
Fresh green beans with onions and butter
Strawberry shortcakes
Menu VI:
Goat cheese crostini, fennel salami
Gourmet olives, cornichons
Chicken and artichokes
Wild rice pilaf
Spinach salad
Peach cobbler
Menu VII:
Hummus and fresh pita bread chips
Chicken curry with jasmine rice
Roasted sweet potatos and carrots
Rice pudding
Menu VIII:
Crab salad in endive leaves
Grilled filet mignon and lobster tails
Twice baked potatos
Chopped salad with sliced pears, candied pecans, gorgonzola, and dijon vinagrette
Ricotta Cheesecake with fresh berries
Menu IX:
Stuffed mushrooms
Grilled Chateau Briand or London Broil
Caesar Salad
Baked potato casserole
Lemon meringue pie
Menu X:
Baked onion soup with gruyere and french bread croutons
Grilled sirloin steak and thin, crispped, french fries tossed with kosher salt and minced garlic
Homemade ketchup and ranch dressing for dipping
Chocolate brownies with ice cream and raspberriesWww@FoodAQ@Com
Surf and Turf Temptation
"Serve a California Chardonnay with the Seafood Stuffed Avocados to complement the creaminess of the avocado and the mayo!. A Cabernet Sauvignon is always a solid choice with steak!."
Seafood Stuffed Avocados
INGREDIENTS
?1/2 cup flaked cooked crabmeat
?1/2 cup cooked small shrimp
?2 tablespoons peeled and diced cucumber
?1 tablespoon mayonnaise
?1 teaspoon chopped fresh parsley
?1 pinch salt
?1 pinch ground black pepper
?1 pinch paprika
?1 avocado
DIRECTIONS
1!.In a bowl, mix the crab, shrimp, cucumber, mayonnaise, and parsley!. Season with salt, and pepper!. Cover, and chill until serving!.
2!.Slice the avocados lengthwise, and remove the pit!. Scoop out the flesh of the avocado, leaving about 1/2 inch on the peel!. Spoon the seafood mixture into the hollowed centers of the avocado halves!. Sprinkle the tops with paprika!.
****
Filet Mignon with Rich Balsamic Glaze
INGREDIENTS
?2 (4 ounce) filet mignon steaks
?1/2 teaspoon freshly ground black pepper to taste
?salt to taste
?1/4 cup balsamic vinegar
?1/4 cup dry red wine
DIRECTIONS
1!.Sprinkle freshly ground pepper over both sides of each steak, and sprinkle with salt to taste!.
2!.Heat a nonstick skillet over medium-high heat!. Place steaks in hot pan, and cook for 1 minute on each side, or until browned!. Reduce heat to medium-low, and add balsamic vinegar and red wine!. Cover, and cook for 4 minutes on each side, basting with sauce when you turn the meat over!.
3!.Remove steaks to two warmed plates, spoon one tablespoon of glaze over each, and serve immediately!.
FOOTNOTES
Wine Tip
?Try with a Washington red wine like Cabernet Sauvignon or Merlot!.
***
First Class Bleu Cheese Salad
INGREDIENTS
?1 hard-cooked egg, sieved or finely chopped
?8 romaine lettuce leaves, torn into bite size pieces
?1/2 cup blue cheese dressing
?1/4 cup toasted sliced almonds
?1/4 cup crumbled blue cheese
DIRECTIONS
1!.In a medium bowl, toss together the egg, romaine lettuce, blue cheese dressing, toasted almonds, and crumbled blue cheese!. Divide between two serving plates!.
***
Ultimate Valentine's Day Chocolate Truffle
INGREDIENTS
?4 1/2 ounces semisweet chocolate, chopped
?2 1/2 ounces unsalted butter, softened
?1 egg yolk
?4 ounces sifted confectioners' sugar
?3 ounces heavy cream
?1 tablespoon coffee-flavored liqueur
?4 ounces semisweet chocolate, chopped
?powdered gold leaf
DIRECTIONS
1!.Melt 4!.5 ounces of the semi-sweet chocolate in a double boiler until just fluid!. Using a whisk, incorporate softened butter, then egg yolk, sifted sugar and cream into the melted chocolate!. Whisk until smooth!.
2!.Pour chocolate mixture in heart molds or any other molds (an egg poacher works well as a mold), and refrigerate until set, about 3 hours!.
3!.Melt remaining 4 ounces of chocolate in a double boiler until just fluid!.
4!.Unmold chocolate truffles and dip them in the melted chocolate, shake off excess chocolate and leave to set on parchment paper!. Trim excess chocolate!.
5!.In a small bowl, combine liqueur and gold dust to achieve a paint-like consistency!. Using brushes, decorate hearts with gold "paint" A simple "I love You" is quite effective, or better still use an original romantic quote!. If you are very artistic, birds, or a floral motif along the edges complete the effect!.
Good luck!!!Www@FoodAQ@Com
"Serve a California Chardonnay with the Seafood Stuffed Avocados to complement the creaminess of the avocado and the mayo!. A Cabernet Sauvignon is always a solid choice with steak!."
Seafood Stuffed Avocados
INGREDIENTS
?1/2 cup flaked cooked crabmeat
?1/2 cup cooked small shrimp
?2 tablespoons peeled and diced cucumber
?1 tablespoon mayonnaise
?1 teaspoon chopped fresh parsley
?1 pinch salt
?1 pinch ground black pepper
?1 pinch paprika
?1 avocado
DIRECTIONS
1!.In a bowl, mix the crab, shrimp, cucumber, mayonnaise, and parsley!. Season with salt, and pepper!. Cover, and chill until serving!.
2!.Slice the avocados lengthwise, and remove the pit!. Scoop out the flesh of the avocado, leaving about 1/2 inch on the peel!. Spoon the seafood mixture into the hollowed centers of the avocado halves!. Sprinkle the tops with paprika!.
****
Filet Mignon with Rich Balsamic Glaze
INGREDIENTS
?2 (4 ounce) filet mignon steaks
?1/2 teaspoon freshly ground black pepper to taste
?salt to taste
?1/4 cup balsamic vinegar
?1/4 cup dry red wine
DIRECTIONS
1!.Sprinkle freshly ground pepper over both sides of each steak, and sprinkle with salt to taste!.
2!.Heat a nonstick skillet over medium-high heat!. Place steaks in hot pan, and cook for 1 minute on each side, or until browned!. Reduce heat to medium-low, and add balsamic vinegar and red wine!. Cover, and cook for 4 minutes on each side, basting with sauce when you turn the meat over!.
3!.Remove steaks to two warmed plates, spoon one tablespoon of glaze over each, and serve immediately!.
FOOTNOTES
Wine Tip
?Try with a Washington red wine like Cabernet Sauvignon or Merlot!.
***
First Class Bleu Cheese Salad
INGREDIENTS
?1 hard-cooked egg, sieved or finely chopped
?8 romaine lettuce leaves, torn into bite size pieces
?1/2 cup blue cheese dressing
?1/4 cup toasted sliced almonds
?1/4 cup crumbled blue cheese
DIRECTIONS
1!.In a medium bowl, toss together the egg, romaine lettuce, blue cheese dressing, toasted almonds, and crumbled blue cheese!. Divide between two serving plates!.
***
Ultimate Valentine's Day Chocolate Truffle
INGREDIENTS
?4 1/2 ounces semisweet chocolate, chopped
?2 1/2 ounces unsalted butter, softened
?1 egg yolk
?4 ounces sifted confectioners' sugar
?3 ounces heavy cream
?1 tablespoon coffee-flavored liqueur
?4 ounces semisweet chocolate, chopped
?powdered gold leaf
DIRECTIONS
1!.Melt 4!.5 ounces of the semi-sweet chocolate in a double boiler until just fluid!. Using a whisk, incorporate softened butter, then egg yolk, sifted sugar and cream into the melted chocolate!. Whisk until smooth!.
2!.Pour chocolate mixture in heart molds or any other molds (an egg poacher works well as a mold), and refrigerate until set, about 3 hours!.
3!.Melt remaining 4 ounces of chocolate in a double boiler until just fluid!.
4!.Unmold chocolate truffles and dip them in the melted chocolate, shake off excess chocolate and leave to set on parchment paper!. Trim excess chocolate!.
5!.In a small bowl, combine liqueur and gold dust to achieve a paint-like consistency!. Using brushes, decorate hearts with gold "paint" A simple "I love You" is quite effective, or better still use an original romantic quote!. If you are very artistic, birds, or a floral motif along the edges complete the effect!.
Good luck!!!Www@FoodAQ@Com
Chicken Véronique with string beans or asparagus and mashed potatoes would work fine!.
Chicken Breasts Véronique (for four)
4 whole chicken brests (about 3/4 lb!. eache), split, boned and skinned
6 tablespoon butter or margarine
2 tablespoons orange marmelade
1/2 teaspoon tarragon, crumbled
1/2 cup dry white wine
16 medium-sized mushrooms, fluted, with stems trimmed
1/2 cup whipping cream
1 teaspoon cornstarch
4 teaspoons water
1 and 1/2 cups seedless grapes
Parsley springs
Sprinkle chicken lightly with salt!. Melt 2 tablespoons of the butter in wide frying pan over meium heat!. Add chicken breastsa and cook until golden on each side!. Stir in marmelade, tarragon and wine!. Cover and simmer for about 15 minutes or until meat is no longer pink when slashed in thickest part!. Transfer to warm serving dish!.
Meanwhile, melt remaining 4 tablespoons of butter in a small pan, over medium heat!. Add mushroom and cook, stirring, until liquid evapourates!.
To pan juices, add cream and quickly bring to a full rolling boil!. Blend cornstarch with water; stir into sauce!. Return sauce to a boil, stirring!. Mix in grapes, return to a boil, then pour sauce over chicken!. Garnish with sautéed mushrooms and parsley sprigs!.
For an elegant dessert with minimal fuss, you can buy Belgian chocolate shells!. They are like little bowls!. If you fill them with gourmet-type ice cream like Haagen-Daz, you will have an appealing dessert!. also, dishes with chicken breasts, pasta and mousse seem to work!.Www@FoodAQ@Com
Chicken Breasts Véronique (for four)
4 whole chicken brests (about 3/4 lb!. eache), split, boned and skinned
6 tablespoon butter or margarine
2 tablespoons orange marmelade
1/2 teaspoon tarragon, crumbled
1/2 cup dry white wine
16 medium-sized mushrooms, fluted, with stems trimmed
1/2 cup whipping cream
1 teaspoon cornstarch
4 teaspoons water
1 and 1/2 cups seedless grapes
Parsley springs
Sprinkle chicken lightly with salt!. Melt 2 tablespoons of the butter in wide frying pan over meium heat!. Add chicken breastsa and cook until golden on each side!. Stir in marmelade, tarragon and wine!. Cover and simmer for about 15 minutes or until meat is no longer pink when slashed in thickest part!. Transfer to warm serving dish!.
Meanwhile, melt remaining 4 tablespoons of butter in a small pan, over medium heat!. Add mushroom and cook, stirring, until liquid evapourates!.
To pan juices, add cream and quickly bring to a full rolling boil!. Blend cornstarch with water; stir into sauce!. Return sauce to a boil, stirring!. Mix in grapes, return to a boil, then pour sauce over chicken!. Garnish with sautéed mushrooms and parsley sprigs!.
For an elegant dessert with minimal fuss, you can buy Belgian chocolate shells!. They are like little bowls!. If you fill them with gourmet-type ice cream like Haagen-Daz, you will have an appealing dessert!. also, dishes with chicken breasts, pasta and mousse seem to work!.Www@FoodAQ@Com
I always make my Husband Seafood Newburg, its the meal I always use when I want something outrageous!.
SEAFOOD NEWBURG
1/4 c!. butter 2 tbsp!. flour 1/2 tsp!. salt 1/8 tsp!. nutmeg 1/8 tsp!. cayenne pepper (or to taste) 2 c!. half and half (or milk) 3 slightly beaten egg yolks (or 2 yolks and 1 white) 1 1/2 to 3 tbsp!. dry sherry
Thaw crabmeat , shrimp an scallops and retain any liquid!. Melt butter in heavy saucepan over medium heat!. Add flour, salt, nutmeg, and cayenne!. Stir until smooth!.
Gradually add cream!. Cook 8-10 minutes until slightly thickened, stirring constantly!. Gradually add 1/2 cup hot sauce; mix to egg yolks, beating to blend!. Add egg yolk mix to remaining sauce; mix well!.
Add seafood, and liquid!. Cook 1-2 minutes or until thickened, stirring constantly!. Remove from heat!. Stir in sherry!. Serve over linguine or rice!. Garnish with parsley!. Serves 4-5!.
I use imitation crabmeant, 31/40 shrimp and small scallops!. I also sprinkle paprika on top for color and serve with linguine!.
My hubby goes crazy for this!Www@FoodAQ@Com
SEAFOOD NEWBURG
1/4 c!. butter 2 tbsp!. flour 1/2 tsp!. salt 1/8 tsp!. nutmeg 1/8 tsp!. cayenne pepper (or to taste) 2 c!. half and half (or milk) 3 slightly beaten egg yolks (or 2 yolks and 1 white) 1 1/2 to 3 tbsp!. dry sherry
Thaw crabmeat , shrimp an scallops and retain any liquid!. Melt butter in heavy saucepan over medium heat!. Add flour, salt, nutmeg, and cayenne!. Stir until smooth!.
Gradually add cream!. Cook 8-10 minutes until slightly thickened, stirring constantly!. Gradually add 1/2 cup hot sauce; mix to egg yolks, beating to blend!. Add egg yolk mix to remaining sauce; mix well!.
Add seafood, and liquid!. Cook 1-2 minutes or until thickened, stirring constantly!. Remove from heat!. Stir in sherry!. Serve over linguine or rice!. Garnish with parsley!. Serves 4-5!.
I use imitation crabmeant, 31/40 shrimp and small scallops!. I also sprinkle paprika on top for color and serve with linguine!.
My hubby goes crazy for this!Www@FoodAQ@Com
Exciting! Since romance is your theme, for an appetizer, I would go with maybe a plate of cheeses (gouda, brie & smoked cheddar!?) with some grapes on the side!. Finger food, and things you can feed eachother should be the main focus I think!.
Then for the main course, THIS is the most perfect recipe! Just read the description!
http://allrecipes!.com/Recipe/Romantic-Ch!.!.!.
And for dessert!? Please do chocolate covered strawberries & a whipped cream! You can purchase them at any in-store bakery usually, or chocolate shop!. They're not too spendy!.
That's what I would recommend from experience!! good luck, I hope your night is fabulous!! :)Www@FoodAQ@Com
Then for the main course, THIS is the most perfect recipe! Just read the description!
http://allrecipes!.com/Recipe/Romantic-Ch!.!.!.
And for dessert!? Please do chocolate covered strawberries & a whipped cream! You can purchase them at any in-store bakery usually, or chocolate shop!. They're not too spendy!.
That's what I would recommend from experience!! good luck, I hope your night is fabulous!! :)Www@FoodAQ@Com
Beef Tenderloin
http://www!.foodnetwork!.com/food/recipes/!.!.!.
Stuffed Tomatoes or White Rice
Grilled Asparagus
Chocolate Bundles with Chocolate Ganache (it's super easy)
http://www!.pauladeen!.com/recipe_view/439Www@FoodAQ@Com
http://www!.foodnetwork!.com/food/recipes/!.!.!.
Stuffed Tomatoes or White Rice
Grilled Asparagus
Chocolate Bundles with Chocolate Ganache (it's super easy)
http://www!.pauladeen!.com/recipe_view/439Www@FoodAQ@Com
i prefer seafood!. I don't know if you like it,but seafood and wine make one hot and steamy night!. Unless you get food poisoning using not so fresh seafood,but it's usually shelfish that causes itWww@FoodAQ@Com
Steak with sauteed mushrooms, baked potato with all the fixings, salad, rolls and cheesecake for dessert-Yummy!Www@FoodAQ@Com
I tried that on my last anniversary!.!.!.I made a BEAUTIFUL Chateau Briand and my husband put KETCHUP on it!. I just wanted to kill him!Www@FoodAQ@Com
Chicken with herbs and bondage!.Www@FoodAQ@Com