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I just got married - my husband's birthday is tomorrow. What is a good dish to cook for him. He hates tomato - (sauces, etc) so italian is out. He likes sausage, man foods, that I don't. But I want to impress him w/ a good meal. We always eat chicken, so I'd like to step outside the box...

Ideas?

2006-11-07 03:30:44 · 7 answers · asked by Lisa S 3 in Food & Drink Cooking & Recipes

7 answers

Cook something yummy like a steak pie. This is big and manly, but you can include lots of vegetables with it so that you don't have to eat too much of it if you don't really like that sort of food.

You should also do pudding, this always impresses. What about chocolate bread and butter pudding? Chocolate is an aphrodisiac :o) See link below for recipe.

Good luck!

2006-11-07 03:39:08 · answer #1 · answered by Anonymous · 0 1

Take chicken parts (drumsticks, thighs, etc... about 8-9 pcs.) Mix 1/2 C. soy sauce 1/2 C. of honey add 5 cloves of garlic minced whisk well, pour over chicken bake on 375 for an hour and a half uncovered your house will smell so good the neighbors will come knocking! This is a no fail recipe and I have yet to meet someone who didn't love it!

2016-03-19 05:03:12 · answer #2 · answered by Anonymous · 0 0

How about broiling up some marinated flank steak for him with mashed potatoes and some veggies (green beans, brocolli & cheese, etc).

Marinade:
3 tbs minced scallions or shallots
1 1/2 tbs soy sauce
2 tbs olive oil
1/2 tsp. thyme or "Italian seasoning"
Big pinch pepper or drops of Tabasco
The juice of 1/2 lemon

Mix all ingredients in a bowl, spread evenly over both sides of the steak. Let it soak in for about a half hour, then broil.

2006-11-07 03:37:12 · answer #3 · answered by Ali 5 · 0 1

How about Prime Rib? Very manly and very, very tasty.

Roast Prime Rib with Thyme Au Jus
serves 6 (but you can cut it in half)

1 (6 to 7 pounds) prime rib (have the butcher remove the bone but tie it back on)
8 cloves garlic, thinly sliced
Salt and coarsely ground black pepper
2 cups red wine
4 cups beef stock
1 tablespoon chopped fresh thyme leaves

Thirty minutes before roasting the prime rib, remove from the refrigerator and let come to room temperature.
Preheat oven to 350 degrees F.

Make small slits all over the prime rib and fill each slit with a slice of the garlic. Season liberally with the salt and coarse pepper, place on a rack set inside a roasting pan and roast for about 2 hours until medium-rare, or until a thermometer inserted into the center of the meat registers 135 degrees F. Remove the meat to a platter, and tent with foil to keep warm.

Place the roasting pan on top of the stove over 2 burners set on high heat. Add the wine to the pan drippings in the pan and cook over high heat until reduced, scraping the bottom of the pan with a wooden spoon. Add the stock and cook until reduced by half. Whisk in the thyme and season with salt and pepper, to taste.

Slice meat as desired and serve with thyme au jus.

Add mashed or baked potato and carrots. The carrots you can actually cook with the roast, just cut, peel and add to the pan about 30 minutesbefore your roast is done. If you drink wine, get a nice bottle of Chianti (italian wine, look for the black cockeral on the neck of the bottle) it's got a nice flavor that will complement your red meat. Congradulations on your recent marriage.

2006-11-07 04:05:28 · answer #4 · answered by Anonymous · 0 1

3 sheets frozen phyllo dough, thawed for 15 minutes if frozen
3 to 4 tablespoons melted butter
1/2 cup sliced natural almonds, roasted, divided
2 tablespoons Dijon-style mustard
1-pound wheel good-quality brie cheese
2 tablespoons dried fines herbs (chervil, chives, tarragon and parsley)



Preheat oven to 375 degrees F.

Spread 1 sheet phyllo on work surface; brush evenly with melted butter. Place a second sheet of phyllo on top; brush with melted butter. Place third sheet of phyllo crosswise over first 2 sheets; brush with melted butter.

Sprinkle 1 tablespoon almonds in small circle in center of phyllo. Spread mustard over both sides of Brie. Sprinkle both sides with herbs. Place brie on top of almonds. Sprinkle top with remaining almonds. Carefully gather edges of phyllo up around brie to form a package. Pinch tightly at the neck to seal. Brush package with melted butter.

Bake 15 to 20 minutes, until golden brown. Cool 15 minutes before slicing and serving.

That's good to start off with.

Then you can do a pork roast... Like a a pork tenderloin roasted with come potatoes, or yucca and carrots. I normally roast with in a bag with some rosemary, butter, garlic, fresh ground black pepper, salt, parsley and oregano... In a ziplock bag I put the herbs and spices then I shake the pork loin in there. Then i put the same herbs and spices in another ziplock bag then lightly drizzle the potatoes with olive oil then shake the veggies in the ziplock bag. Roast at 425 for 15 minutes to create a crisp outside, then at 350 until the internal temp of the pork is about 150.

Then for dessert you could have chocolate covered strawberries. Or a molten chocolate cake. There is a premix set that you could get from williams & sonoma.

I hope this helps you a bit.

2006-11-07 05:52:50 · answer #5 · answered by Anonymous · 0 1

1. spinach salad with warm bacon dressing topped with croutons
2. baked stuffed pork-chops
3. bake potato with sour cream, butter, chives, bacon bits and/or mild cheddar cheese for toppings
4. buttered corn on the cobb
5. asparagus topped with parmesan cheese or broccoli topped with melted cheese sauce
6. rolls or texas toast
7. Marie Callendar's frozen Key Lime Pie found at Kroger
8. ice tea to drink with sliced lemon, sugar, and sweet and low on the side!
go to allrecipes.com for recipes and directions!

2006-11-07 06:28:06 · answer #6 · answered by lou 7 · 0 1

what about shrimp? try any of Racheal Ray's recipes. They are excellent!
http://www.rachaelraymag.com
Good Luck!!

2006-11-07 03:42:22 · answer #7 · answered by amos 2 · 0 1

Vodka Cream Pasta
This recipe will make enough for 2 couples. If you plan a romantic evening where more than two's a crowd, reserve half the sauce to freeze for another supper before the addition of basil, and only cook 1/2 to 2/3 pound of penne.

1 tablespoon extra-virgin olive oil, once around the pan in a slow stream
1 tablespoon butter
2 cloves garlic, minced
2 shallots, minced
1 cup vodka
1 cup chicken stock
Coarse salt and pepper
16 ounces pasta, such as penne rigate
1/2 cup heavy cream
20 leaves fresh basil, shredded or torn
Crusty bread, for passing

Heat a large skillet over moderate heat. Add oil, butter, garlic, and shallots. Gently saute shallots for 3 to 5 minutes to develop their sweetness. Add vodka to the pan, 3 turns around the pan in a steady stream will equal about 1 cup. Reduce vodka by half, this will take 2 or 3 minutes. Add chicken stock. Bring sauce to a bubble and reduce heat to simmer. Season with salt and pepper.
While sauce simmers, cook pasta in salted boiling water until cooked to al dente (with a bite to it). While pasta cooks, prepare your salad or other side dishes.

Stir cream into sauce. When sauce returns to a bubble, remove it from heat. Drain pasta. Toss hot pasta with sauce and basil leaves. Pass pasta with crusty bread.

Blackened Fish
1 1/2 pounds thin white fish fillets, such as tilapia
2 cups whole milk
3/4 cup all-purpose flour
3 tablespoons Creole Spice mix (If you can get one that is made in Louisana, all the better!)
1 teaspoon kosher salt
6 tablespoons vegetable oil
Lemon wedges, for garnish

Place the fish in a large shallow bowl and pour the milk over it. Cover and chill for 30 minutes.
Preheat the oven to 200 degrees F. Mix the flour, spice mix, and salt in a pie plate lined with a piece of parchment paper. Working in batches, remove the fillets from the milk and drain off the excess. Transfer to the flour mixture and, pulling up the sides of the parchment, turn to coat on both sides. Flour only as many fillets as will fit in a large skillet at one time.

Heat 2 tablespoons of the oil in a large skillet over high heat until just smoking. Add the fillets and cook until golden brown, about 2 minutes per side. Transfer to a heatproof plate and keep in the oven while you cook the remaining fillets. Repeat the procedure with the remaining fillets, flour mix, and oil. Serve with lemon wedges.

**Serve the fish over the pasta**

If he does not like fish here is a great steak recipe that you could also serve over the pasta.

Make the butter while the grill heats and the steaks come to room temperature. Steaks cook more evenly when they are at room temperature.

Worcestershire-Chive Butter:
1 tablespoon olive oil
1/4 cup finely chopped shallots
1 teaspoon finely chopped garlic
2 stick unsalted butter, at room temperature
1/4 cup Worcestershire sauce
2 tablespoons dry mustard
3 tablespoons finely chopped chives
Salt and freshly ground pepper

Heat oil in a medium skillet add shallots and garlic and cook until soft, let cool slightly. Place butter in a small bowl and add shallot mixture, Worcestershire, mustard and chives and mix until combined. Season with salt and pepper to taste. Scrape mixture into the center of a piece of waxed paper and roll into a log. Refrigerate until firm.

Steaks:
1 cups coarsely ground black peppercorns
1 tablespoons ancho chile powder
2 T-bone steaks, each 10 to 12 ounces
Olive oil
Salt

Mix the peppercorns and ancho chile powder in a medium baking dish. Brush steaks with olive oil and season with salt. Dredge one side of the steaks in the pepper mixture and grill, pepper side down, until golden brown, about 5 to 6 minutes, turn over and continue grilling 6 to 7 minutes for medium-rare doneness. Remove from the grill and top with a slice of the butter.

Serve with a salad and the crusty bread mentioned above.

Hope you both enjoy!

2006-11-07 04:11:35 · answer #8 · answered by Mum to 3 cute kids 5 · 0 1

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