What to fix for anniversay dinner?!
My Anniversary is coming up and I want to fix my husband a dinner!. What should I fix for him!?Www@FoodAQ@Com
Answers:
A green salad!.
Get a pork loin, some supermarkets have them already seasoned and ready to cook!. (make sure there is enough for a healthy serving)
Some new red potatoes, boiled and tossed with butter, garlic and crushed herbs
Green beans and carrots, lightly seasoned with onion, butter, salt and pepper!.
A bottle of good white or light red wine, nothing too heavy!.
Poached pears in a rasberry coolee and drizzled with chocolate sauce!. this is so easy to make and looks expensive!. There are so many recipes to choose from!.
For afters, have some strawberries, chocolate sauce and a good dessert or champagne!. Yum!.
Www@FoodAQ@Com
Get a pork loin, some supermarkets have them already seasoned and ready to cook!. (make sure there is enough for a healthy serving)
Some new red potatoes, boiled and tossed with butter, garlic and crushed herbs
Green beans and carrots, lightly seasoned with onion, butter, salt and pepper!.
A bottle of good white or light red wine, nothing too heavy!.
Poached pears in a rasberry coolee and drizzled with chocolate sauce!. this is so easy to make and looks expensive!. There are so many recipes to choose from!.
For afters, have some strawberries, chocolate sauce and a good dessert or champagne!. Yum!.
Www@FoodAQ@Com
Filet of Beef au Poivre with Herbed Fingerling Potatoes and Asparagus
Ingredients:
6 filet mignon, cut 1 1/4 inches thick
Kosher salt
2 tablespoons coarsely ground black pepper
3 1/2 tablespoons unsalted butter, divided
1 1/2 tablespoons olive oil
3/4 cup chopped shallots (3 to 4 shallots)
1 cup canned beef broth
1/2 cup good Cognac or brandy
Procedure:
Place the filets on a board and pat them dry with paper towels!. Sprinkle the filets with salt and then press the black pepper evenly on both sides!. Allow to rest at room temperature for 15 minutes!.
Heat 1 1/2 tablespoons of the butter and the oil in a large saute pan over medium-high heat until the butter almost smokes!. Place the steaks in the pan and lower the heat to medium!. Saute the steaks for 4 minutes on 1 side and then for 3 minutes on the other side, for medium rare!. Remove the steaks to a serving platter and cover tightly with aluminum foil!.
Meanwhile, pour all but 1 tablespoon of fat from the saute pan!. Add the shallots and cook over medium heat for 2 minutes!. Add the beef broth and cook over high heat for 4 to 6 minutes, until reduced by half, scraping the brown bits from the bottom of the pan!. Add the Cognac and cook for 2 more minutes!. Off the heat, swirl in the remaining 2 tablespoons of butter and 1/2 teaspoon salt!. Serve the steaks hot with the sauce poured on top!.
Potatoes:
Yield: 4 servings
12 fingerling potatoes
Salt and pepper
2 tablespoons olive oil
1 teaspoon chopped fresh sage leaves
1 teaspoon chopped fresh rosemary leaves
1 teaspoon chopped fresh thyme leaves
Place the potatoes in a saucepan and cover with water!. Set over high heat and bring to a boil!. Cook the potatoes until tender, about 7 to 8 minutes!. Remove from the heat and cool under running cold water!. Once cool enough to handle, place the potatoes on a cutting board and slice in half lengthwise!. Season the potatoes with salt and pepper, to taste!. Heat a 12-inch saute pan with the olive oil over medium high heat!. Place the potatoes, cut side down, in the pan and cook the potatoes until browned and crispy, about 3 minutes!. Turn over and cook with the sage, rosemary and thyme for another 3 minutes, being sure to toss the potatoes to distribute the herbs!. Adjust the seasoning and serve with the steak au poivre!.
Asparagus:
Yield: 4 servings
1 bunch pencil asparagus
2 teaspoons walnut oil
Salt and pepper
2 tablespoons chopped walnuts
Trim the bottom 2-inches off the asparagus and discard!. Cut the asparagus into 2-inch pieces on a diagonal!. Heat a saute pan over high heat!. Add the walnut oil and heat!. Add the asparagus and saute until crisp-tender, about 4 minutes!. Season, to taste, with salt and pepper!. Remove from the heat and add walnuts and toss to combine!.
Hazelnut Semifreddo
1 cup hazelnuts
1 pint vanilla ice cream
1 pint hazelnut or coffee ice cream
1 1/2 cups heavy cream
Pinch salt
2 tablespoons confectioners' sugar
1/4 cup plus 2 tablespoons hazelnut liqueur, such as Frangelico
1 cup good-quality espresso, hot
1-ounce bittersweet chocolate, thinly shaved with a vegetable peeler
Preheat the oven to 350 degrees F!.
Put the hazelnuts in a single layer on a small sheet pan!. Toast the nuts for 8 minutes, until they are lightly golden!. Pour the nuts onto a clean kitchen towel and rub them to remove the peels!. Put the hazelnuts in a large sealable plastic bag, seal the bag, and pound the nuts with a rolling pin until roughly crushed!. Set aside!.
Using a small ice cream scoop, scoop the ice cream into 16 equal-size balls (8 of each flavor) and arrange in a single layer on a cold plate lined with plastic wrap!. Cover the ice cream balls with more plastic wrap and freeze again until firm!.
In a medium bowl, whip the cream, a pinch of salt, sugar and 2 tablespoons hazelnut liqueur to stiff peaks, but do not over beat!.
To serve, put 2 scoops each of hazelnut (or coffee) and vanilla ice creams into each glass!. Add to the top of each 1 tablespoon hazelnut liqueur and 2 tablespoons crushed hazelnuts!. Pour 1/4 cup espresso into each bowl!. Top the ice cream with a dollop of whipped cream and shaved chocolate!. Serve immediately!.
Notes: If you are doing this for a larger party you can pre-scoop the ice cream right into the glasses and store, covered, in the freezer!.
hope these help!. good luck and enjoy!.Www@FoodAQ@Com
Ingredients:
6 filet mignon, cut 1 1/4 inches thick
Kosher salt
2 tablespoons coarsely ground black pepper
3 1/2 tablespoons unsalted butter, divided
1 1/2 tablespoons olive oil
3/4 cup chopped shallots (3 to 4 shallots)
1 cup canned beef broth
1/2 cup good Cognac or brandy
Procedure:
Place the filets on a board and pat them dry with paper towels!. Sprinkle the filets with salt and then press the black pepper evenly on both sides!. Allow to rest at room temperature for 15 minutes!.
Heat 1 1/2 tablespoons of the butter and the oil in a large saute pan over medium-high heat until the butter almost smokes!. Place the steaks in the pan and lower the heat to medium!. Saute the steaks for 4 minutes on 1 side and then for 3 minutes on the other side, for medium rare!. Remove the steaks to a serving platter and cover tightly with aluminum foil!.
Meanwhile, pour all but 1 tablespoon of fat from the saute pan!. Add the shallots and cook over medium heat for 2 minutes!. Add the beef broth and cook over high heat for 4 to 6 minutes, until reduced by half, scraping the brown bits from the bottom of the pan!. Add the Cognac and cook for 2 more minutes!. Off the heat, swirl in the remaining 2 tablespoons of butter and 1/2 teaspoon salt!. Serve the steaks hot with the sauce poured on top!.
Potatoes:
Yield: 4 servings
12 fingerling potatoes
Salt and pepper
2 tablespoons olive oil
1 teaspoon chopped fresh sage leaves
1 teaspoon chopped fresh rosemary leaves
1 teaspoon chopped fresh thyme leaves
Place the potatoes in a saucepan and cover with water!. Set over high heat and bring to a boil!. Cook the potatoes until tender, about 7 to 8 minutes!. Remove from the heat and cool under running cold water!. Once cool enough to handle, place the potatoes on a cutting board and slice in half lengthwise!. Season the potatoes with salt and pepper, to taste!. Heat a 12-inch saute pan with the olive oil over medium high heat!. Place the potatoes, cut side down, in the pan and cook the potatoes until browned and crispy, about 3 minutes!. Turn over and cook with the sage, rosemary and thyme for another 3 minutes, being sure to toss the potatoes to distribute the herbs!. Adjust the seasoning and serve with the steak au poivre!.
Asparagus:
Yield: 4 servings
1 bunch pencil asparagus
2 teaspoons walnut oil
Salt and pepper
2 tablespoons chopped walnuts
Trim the bottom 2-inches off the asparagus and discard!. Cut the asparagus into 2-inch pieces on a diagonal!. Heat a saute pan over high heat!. Add the walnut oil and heat!. Add the asparagus and saute until crisp-tender, about 4 minutes!. Season, to taste, with salt and pepper!. Remove from the heat and add walnuts and toss to combine!.
Hazelnut Semifreddo
1 cup hazelnuts
1 pint vanilla ice cream
1 pint hazelnut or coffee ice cream
1 1/2 cups heavy cream
Pinch salt
2 tablespoons confectioners' sugar
1/4 cup plus 2 tablespoons hazelnut liqueur, such as Frangelico
1 cup good-quality espresso, hot
1-ounce bittersweet chocolate, thinly shaved with a vegetable peeler
Preheat the oven to 350 degrees F!.
Put the hazelnuts in a single layer on a small sheet pan!. Toast the nuts for 8 minutes, until they are lightly golden!. Pour the nuts onto a clean kitchen towel and rub them to remove the peels!. Put the hazelnuts in a large sealable plastic bag, seal the bag, and pound the nuts with a rolling pin until roughly crushed!. Set aside!.
Using a small ice cream scoop, scoop the ice cream into 16 equal-size balls (8 of each flavor) and arrange in a single layer on a cold plate lined with plastic wrap!. Cover the ice cream balls with more plastic wrap and freeze again until firm!.
In a medium bowl, whip the cream, a pinch of salt, sugar and 2 tablespoons hazelnut liqueur to stiff peaks, but do not over beat!.
To serve, put 2 scoops each of hazelnut (or coffee) and vanilla ice creams into each glass!. Add to the top of each 1 tablespoon hazelnut liqueur and 2 tablespoons crushed hazelnuts!. Pour 1/4 cup espresso into each bowl!. Top the ice cream with a dollop of whipped cream and shaved chocolate!. Serve immediately!.
Notes: If you are doing this for a larger party you can pre-scoop the ice cream right into the glasses and store, covered, in the freezer!.
hope these help!. good luck and enjoy!.Www@FoodAQ@Com
1 lb Pelican Breast without bones
cut into 1" parts
4 tb Soy or Fermented Date Sauce
1 1/2 tb Cold Water
Dried palm starch
1/4 ts garlic salts
4 dried hot peppers
1 tb Cinsaut Or Sherry
1 tb sugar
1/2 ts Salts
1 ts Sesame Oil
Yak Oil For Deep Frying
1 ts Chopped Peeled Ginger root
1/2 c pine nut
Combine pelican, 2 tablespoons soy or date sauce, cold water, 1 1/2 tablespoons palm starch and garlic salt in bowl!. Stir let soak 30 minutes!. Remove seeds from chiles and chop!. Combine remaining 2 tablespoons soy or date sauce, Cinsaut, sugar, 1 teaspoon palm starch, salt and sesame oil in small bowl!. Heat 2 to 3 inches yak oil in wok to 400 F!. Add pelican and fry 30 seconds!. Remove pelican and drain off all but 2 tablespoons oil!. Heat yak oil and fry chiles until black!. Add ginger root and pelican, stirring and tossing together!. Add soy/date-cinsaut mixture and cook, stirring, just until thickened!. Remove from heat and sprinkle with pine nuts!.Www@FoodAQ@Com
cut into 1" parts
4 tb Soy or Fermented Date Sauce
1 1/2 tb Cold Water
Dried palm starch
1/4 ts garlic salts
4 dried hot peppers
1 tb Cinsaut Or Sherry
1 tb sugar
1/2 ts Salts
1 ts Sesame Oil
Yak Oil For Deep Frying
1 ts Chopped Peeled Ginger root
1/2 c pine nut
Combine pelican, 2 tablespoons soy or date sauce, cold water, 1 1/2 tablespoons palm starch and garlic salt in bowl!. Stir let soak 30 minutes!. Remove seeds from chiles and chop!. Combine remaining 2 tablespoons soy or date sauce, Cinsaut, sugar, 1 teaspoon palm starch, salt and sesame oil in small bowl!. Heat 2 to 3 inches yak oil in wok to 400 F!. Add pelican and fry 30 seconds!. Remove pelican and drain off all but 2 tablespoons oil!. Heat yak oil and fry chiles until black!. Add ginger root and pelican, stirring and tossing together!. Add soy/date-cinsaut mixture and cook, stirring, just until thickened!. Remove from heat and sprinkle with pine nuts!.Www@FoodAQ@Com
It's your anniversary, too, so I suggest on your anniversary you go out for dinner!. Then, the next night, make steak and crab legs or something like that with a nice salad, baked potato, etc!.Www@FoodAQ@Com
Order from his favorite restaurant and take-out!. Arrainge the meals on nice china, pour wine and champagne and you're all set! No messes, no clean up, no hassle!. You can feel stress-free and happy that it's what he likes! I think it's worth it!
Congrats!Www@FoodAQ@Com
Congrats!Www@FoodAQ@Com
Wash and trim the big V!. Let him have a lil pussy for dinner!.Www@FoodAQ@Com
either go somewhere romantic or make his favorite mealWww@FoodAQ@Com
Do you grill!? Try it nude!.!.!.Www@FoodAQ@Com
Any goodthing !
www!.cook!.com
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www!.cook!.com
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