A good recipe if your trying to impress someone.?

Answer 1

GRILLED BEEF STEAK VERCIANO

1/2 cup dry red wine
2 tablespoons soy sauce
1 tablespoon Worcestershire sauce
1 tablespoon chopped fresh rosemary or 2 teaspoons dried
2 large garlic cloves, chopped
1/2 teaspoon garlic salt
1 1 1/2-pound top sirloin steak (about 1 inch thick)

Mix first 6 ingredients in 13x9x2-inch glass baking dish. Add steak and turn to coat. Marinate 1 hour at room temperature or refrigerate up to 6 hours, turning steak occasionally.
Prepare barbecue (medium-high heat) or preheat broiler. Drain marinade into small saucepan; boil 1 minute and reserve to pass as sauce. Grill or broil steak to desired doneness, about 4 minutes per side for medium-rare.

Transfer steak to platter. Thinly slice across grain. Serve with marinade.

Serves 4

Answer 2

Lobster Risotto

Lobster Stock:
1 live two to three pound lobster
2 tablespoons olive oil
1 leek, trimmed, cleaned and chopped
1 carrot, trimmed and chopped
1 celery rib, chopped
2 garlic cloves
2 tablespoons tomato paste
2 cups white wine
3 quarts water

Risotto:
1 pound Arborio rice
1/2 medium onion, finely chopped
1 carrot, finely chopped
1/2 small fennel bulb, finely chopped
1/4 cup butter
1 pinch saffron threads, chopped (optional)
1/4 teaspoon garlic
1 teaspoon salt
1 cup white wine
3 quarts lobster stock
1/4 cup cream
Pinch of salt

Braised Fennel:
1 head fennel
1 cup white wine
1/4 cup butter
1 teaspoon sugar
Pinch salt

First prepare stock. Bring a large pot of water to a boil. The pot must be large enough for the lobster to fit in without being crowded. Plunge the lobster into the water head first. Set the timer and cook it for seven minutes. Pour off the hot water and run cold water into the pot until the lobster has cooled (about two minutes). Drain the lobster. Clean the lobster by first twisting off the tail, claws and knuckles. Rinse the meat and place in the refrigerator to cool. When chilled, cut the meat into large chunks. Wrap the meat tightly in plastic and refrigerate if you will not be serving right away. Rinse off the shells and remove the gills from the body. Heat the oil in a large heavy pot over medium heat. Add the lobster shells and cook for about 15 minutes, stirring regularly, until they are bright orange. Add the vegetables and continue to cook for about 40 minutes. Skim the surface every 10 minutes or so. Strain the stock through cheesecloth and discard the shells and vegetables.

Now prepare risotto. Bring the lobster stock to a simmer (do not reduce) and turn the heat low. In a large saute pan, heat the butter over low heat. Add the onion and other vegetables and cook, stirring frequently, until the onion becomes translucent. Do not brown the vegetables. Add the rice, garlic, and saffron and continue to cook over low heat, stirring almost constantly, for about three minutes, or until rice becomes translucent around the edges. Add the wine and one-teaspoon salt and simmer for one minute. Add several cups of the lobster stock (just enough to come up above the level of the rice). Keep the heat just high enough to maintain a bare simmer. Stir the rice frequently so that it cooks evenly. Never let the rice stick to the bottom of the pan. When the level of the stock drops below the rice. add a couple more cups of stock. Repeat this procedure several times. When the rice loses its crunchy center and becomes tender, stop adding stock. Cook until the rice has absorbed most of the last stock addition, but do not let it get so dry that it sticks to the bottom of the pan. Adjust seasonings as necessary.

Variation: add a few strands of saffron!

Answer 3

ppl have actually been very impressed by my truffles, not to brag. here u go:



Chocolate Truffles
Yield: 30 Truffles
2 cup(s) 60% Cacao Bittersweet Chocolate Chips
1/3 cup(s) Unsweetened Cocoa
1/3 cup(s) heavy whipping cream
6 tablespoon(s) unsalted butter, cut into small pieces
Convert to metric
Directions
In a small saucepan, bring the cream to a simmer. Remove from heat, and stir in the chocolate and butter. In a medium-sized skillet, bring 1/2" water to a slow simmer. Set the saucepan in the skillet over low heat. Stir mixture just until the chocolate has completely melted. Remove from heat. Pour the chocolate mixture into a shallow bowl. Cool, cover and refrigerate until firm, at least two hours. Pour the cocoa coating into a pie plate.

Line an airtight container with waxed paper. Dip melon baller or small spoon into a glass of warm water and quickly scrape across the surface of the chilled mixture to form a rough 1" ball. Drop the ball into the cocoa coating. Repeat with the remaining truffle mixture. Gently shake the pie plate to coat the truffles evenly. Transfer truffles to the prepared container, separating layers with additional waxed paper. Cover tightly and refrigerate up to 2 weeks, or freeze up to 3 months.


Note: Unsweetened Cocoa can be replaced with 3/4 cup finely chopped almonds or pecans

Products used in this recipe:
60% Cacao Bittersweet Chocolate Chips
Unsweetened Cocoa
Working with Chocolate:
General Tips
Tempering Chocolate
Melting Chocolate

Answer 4

Try something simple that won't take a lot of time & effort. Sautee Mahimahi or snapper in olive oil & butter with white wine & capers salt & pepper to taste. Dredge the fish in flour first. Any kind of whitefish fillet. Sprinkle 1/2 -1tsp. lemon juice to finish.Sauteed or baked sliced red potatoes with butter minced garlic heavy creme salt & pepper. Slice potatoes first,boil 1/2 cooked, drain ,then bake or sautee until cream reduces in 1/2; sprinkle with grated Romano or Parmesean Reggiano.Steamed spinach or sliced carrots in butter & a nice bottle of champagne or light white wine(Sauvignon Blanc, or Australia &Brasil have great $20 bottles)Serve with warmed sliced Baguette & butter served in a basket wrapped in a cloth dinner napkin. Very simple. Remember, this is an excellent simple healthy meal but...the conversation will be the cous de gras! ....Bon Appetit! Italian flat leaf parseley chopped sprinkle on fish for color.

Answer 5

Do a fancy chicken dish. Your best bet to look up some really good recipes is either allrecipes.com or foodnetwork.com. If you have cable try watching food network there are shows on there that have some awesome ideas.

Answer 6

Jay's Signature Pizza Crust
This recipe yields a crust that is soft and doughy on the inside and slightly crusty on the outside. Cover it with your favorite sauce and topping to make a delicious pizza."
Original recipe yield: 1 giant pizza crust.
Prep Time:30 MinutesCook Time:20 MinutesReady In:1 Hour 50 MinutesServings:15 (change)

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INGREDIENTS:
2 1/4 teaspoons active dry yeast
1/2 teaspoon brown sugar
1 1/2 cups warm water (110 degrees F/45 degrees C)
1 teaspoon salt
2 tablespoons olive oil
3 1/3 cups all-purpose flour

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DIRECTIONS:
In a large bowl, dissolve the yeast and brown sugar in the water, and let sit for 10 minutes.
Stir the salt and oil into the yeast solution. Mix in 2 1/2 cups of the flour.
Turn dough out onto a clean, well floured surface, and knead in more flour until the dough is no longer sticky. Place the dough into a well oiled bowl, and cover with a cloth. Let the dough rise until double; this should take about 1 hour. Punch down the dough, and form a tight ball. Allow the dough to relax for a minute before rolling out. Use for your favorite pizza recipe.
Preheat oven to 425 degrees F (220 degrees C). If you are baking the dough on a pizza stone, you may place your toppings on the dough, and bake immediately. If you are baking your pizza in a pan, lightly oil the pan, and let the dough rise for 15 or 20 minutes before topping and baking it.
Bake pizza in preheated oven, until the cheese and crust are golden brown, about 15 to 20 minutes.

Tips:

1 Once the dough has been formed and let rise, uncover the dough and punch it down.

2 This particular recipe makes a two pizza crusts or one very large crust, so there is quite a bit of dough to work with. If you would rather make individual pizza pies than 1 large pizza, portion the dough into as many round balls as you want pies. Some people prefer a more rustic look to their pizzas which does not require as much roundness to the balls. Once the portions have been formed, cover and let the dough sit for 5 to 10 minutes to allow the gluten to relax before rolling the dough out.

3 Flour the surface of your work area to keep the dough from sticking. While it is not necessary to roll the dough out with a rolling pin, using a rolling pin will help maintain some consistency in thickness. Another approach is to pound the dough down with your fist or palm of your hand.

4 Dust your hands with flour to keep the dough from sticking. Place the dough on top of your hands and use the backs of your fingers to push the dough out wider. Start in the middle of the dough with both hands close together, and slowly pull your hands apart, allowing the dough to glide above your hands. Turn the dough about 15 degrees on your hands and repeat this step until the dough is thinner, wider and consistent throughout the entire circumference of the crust.

5 Try spinning the dough in the air. This is certainly not required, but is a lot of fun. It also helps to make the dough more round, as the centrifugal force causes equal amounts of pressure to be thrown out in all directions, helping the crust to form into a perfectly round shape.

6 Cover a bread peel (a heavy square of cardboard will work well) with either flour or corn meal. This flour layer is vital because it keeps the dough from sticking to the peel, which will allow you, with a quick motion, to push the pizza off of the peel, into the hot oven, and onto a baking or pizza stone . Place the dough on the peel. Complete any final forming of the shape.

7 Arrange whatever toppings desired onto the newly formed homemade crust.

Answer 7

When you talk to any one always look them in the eyes. Remember that people don't like to have their space invaded. Don't stand to close. Speak in a nice voice, don't talk loud but loud enough to be heard. Try to be complementary with out sounding like a backside kisser. And the most important thing of all is always be polite.

Answer 8

chicken with asparagus and potatoes. fry chicken in pan. put in sliced potatoes (cut to about 1/8 to 1/4 inch) in veg or olive oil. cook to almost soft, then add asparagus. (cut asparagus into 3 or 4 inch pieces). cook a few more minutes or until asparagus is cooked. of course season to taste. you might try melted cheese for the potatoes.

Answer 9

Try Chicken Alfredo with Broccoli! My boyfriend loves this recipe and so do I!

Answer 10

watch the food channel or go to their website, they have some great recipes that make your mouth water. I've made many of them at home.