What would you like to see as a dinner special at a resteraunt? Recipes Please!?

Question

I make the weekend dinner specials at the resteraunt that I work at. The average dinner plate costs between $9-15. Any new ideas and recipes would greatly be appreciated : ) Thanks ~April~

Answer 1

A "southwest" chicken (based on my Mom's broiled chicken recipe), cut up loads of fresh red and green bell peppers[SOUTHWEST], fresh onions, fresh garlic, parsley (optional) and maybe even some Spanish olives (set aside bit of the juice);

take marinated (any marinade you like, but you can use a bit of cooking sherry, Allegro and Lemon juice) chicken breasts, beat with a mallet to flatten, put down a little olive oil (extra virgin, purest gives best flavor to the meat) breast meat on a shallow baking dish/cookie sheet that is covered well with foil, cover meat with veggie mixture, making sure the red is prominently displayed. Drizzle with green olive Juice from jar of Olives (Optional). or Sprinkle with seasonings such as a bit of Salt, pepper, and some powdered chicken bouillon. Spray with PAM (or generic PAM) cooking spray. Broil on low 35-40 minutes for every 2 large whole chicken breasts. For BEST RESULTS place foil cover over meat.

Meat will be so tender when you remove it from the broiler, you will be able to cut it with a Fork or EVEN a spoon.

Serve with Yellow Rice to keep with southwest theme.

Answer 2

I love game (or faux game, as the animals for the most part come from regulated and inspected farms these days) - bison, elk, deer, etc. Fortunately I travel to Montreal each month, in which almost every good "classic" cuisine restaurant has one or two game dishes on the menu.

I have recently noticed in some American supermarkets with some brands the relative price of bison to beef is coming down; the price had been kept artificially high (according to the "Wall Street Journal") by the private company responsible for American buffalo marketing. It's about time.

I also, when dining at a GENUINE Mexican place, or at a Portuguese place, I will order goat dishes if they are on the menu. (Of all types of ethnic restaurants in the USA and Canada I consider Portuguese to be the most dependably excellect for the money, followed by - except in Quebec where -dammit!! -they sweeten it and soften the spicing, unless you demand "a la gout authentique; ne pas a la gout quebecoise!!" - Thai and Vietnamese),

For seafood a big bowl of good San Franciscan cioppino or thick New England chowdery seafood stew (don't neglect the rendered salt pork and enough onion and butter, as they do in most places outside the US northeast!!!) unquestionably will satisfy your customers. Or, for summer, in a smoker smoke
a quantity of popular fresh water fish like wall-eye or whitefish, or small ocean mackeral, or even salmon, then serve them cold with freshly made aeoli and other tangy and spicy sauces on the side.

Answer 3

Wiener Schnitzel!!!!!
It's nothing more than veat cutlets pounded nice and thin, breaded and fried in butter and onions. Serve it with a plate of homemade noodles and a side of green beans and mushrooms...most awesome meal, especially in the fall!

Lamb Shawarma
http://en.wikibooks.org/wiki/Transwiki:Lamb_Shawarma

Shish kebabs with rice pilaf or couscous




All are good ethnic dishes that are easy to make for large crowds but give a wonderful comfort food feel...

Answer 4

I'm not a chef, but as a customer I'd like to see the specials be menu items I actually like! Try some of your best selling menu items.

Try throwing in a few twists now and then... like "keep the glass" (with your logo on it), people always like things like that.

Answer 5

how about a seafood combo my husband a chef just did at his restaurant this weekend. It had some mussels, shrimp and sea scallops on top of a bed of Saffron Risotto(Italian rice)

Answer 6

Shepherd's Pie... basically a meat loaf like thing under a crust of mashed potatoes.