Special Meal?

Question

I'm trying to cook something special for lunch today for me and my sweetheart but i have no idea what. Do you guys have any ideas?
Oh, and by the way, he likes almost everything. :)

Answer 1

Beef & Lobster Francaîse
Serves 2

2 1.5 lb Fresh Eddy Lobsters (see order page)
2 1 1/2-ounce Beef Medallions, slightly pounded
1/2 cup Olive Oil
3 Eggs
1 tbs Fresh Parsley, chopped
1/4 cup Romano Cheese, grated
Black Pepper to taste
1/2 tsp Garlic, chopped
Squeeze of Lemon
1/4 cup White Wine
1 tsp Butter

Add oil to sauté pan and set at high heat, being careful not to burn. Meanwhile, dredge medallions and lobster tails in flour, then dip in a batter of eggs, fresh parsley, grated cheese and black pepper. Shake off excess batter. In hot oil, cook veal and lobster, about two minutes on each side, until golden brown. Drain oil and turn off heat. Add one teaspoon of butter, a sprinkle of black pepper and fresh parsley, about one-half teaspoon of chopped fresh garlic, a squeeze of lemon and a quarter cup of white wine. Simmer about two minutes on low heat until wine reduces.

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Warm Lobster Taco with Yellow Tomato Salsa Serves 6

4 1 lb Fresh Eddy Lobsters (see order page)
3 tbs Corn Oil
6 7-inch Whole Flour Tortillas
1 cup Jalapeno Jack Cheese, grated
1 cup Spinach Leaves, shredded
4 cup Yellow Cherry Tomatoes
1 large shallot, finely minced
1 clove garlic, finely minced
2 tbs Fresh Cilantro, finely minced
1 tbs Champagne or White Wine Vinegar
2 Whole Serrano Chilies, seeded and minced
2 tsp Lime Juice
Salt to taste
1 tbs Maple Syrup (if tomatoes -aren't sweet)

To make yellow tomato salsa, in a food processor, using steel blade, process tomatoes until well chopped. Be sure not to puree. Combine tomatoes and their juices with shallot, garlic, cilantro, vinegar, chilies, lime juice, salt, and mix well. Add maple syrup, if needed, to balance flavor and slightly sweeten. Cover and refrigerate for at least 2 hours or until very cold. To make taco, fill large stock pot with lightly salted water and bring to a boil over high heat. Add lobsters and cook for about 15 minutes or until just done. Drain and let lobsters cool slightly. Remove meat from lobster tails, careful not to tear it apart. Cut meat into thin medallions (or medium size dice, if meat breaks apart). Heat oil in medium sauté pan, over medium heat and sauté lobster medallions until just heated through. Spoon equal portions warm lobster medallions into center of each warm flour tortilla. Sprinkle each with equal portions of grated cheese and shredded spinach. Roll into cylinder shape and place each one on warm serving plate with the edge facing bottom. Surround the taco with yellow tomato salsa. Serve immediately.

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Lobster Mozambique
Serves 2

2 1.5 lb Fresh Eddy Lobsters (see order page)
2 tbs Butter
2 tbs Onion, chopped
1 tbs Garlic, minced
1 tsp Chili Powder
1 tsp Paprika
Salt & Pepper
1/4 cup Clam Juice
1/4 cup Beer
1/4 cup White Wine

Cook and pick your lobsters. In a heavy sauté pan, melt the butter and sauté the onion and garlic until onions are transparent. Add the lobster meat, clam juice, beer, and white wine and simmer for about 5 minutes. Add the chili powder and paprika. Add salt and pepper to taste. Serve at once over rice pilaf.

Rice Pilaf

4 tbs Butter
3 tbs Onion, chopped
1 tbs Garlic, minced
6 Chicken Bouillon Cubes
1 tsp Lemon Juice
1 tsp Black Pepper
2 cups Rice
4 1/2 cups Cold Water

Melt butter in a 5-quart or larger saucepan. Sauté onion and garlic until onions are transparent. Add cold water, chicken bouillon cubes, lemon juice, and black pepper and bring the mixture to a boil. Stir in rice, reduce heat, cover and simmer for 20 minutes. Remove from heat and let stand for 10 minutes before serving.

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Lobsterman's Stew
Serves 4

4 1.5 lb Fresh Eddy Lobsters (see order page)
Tomalley
10 tbs. Butter
1/2 cup Onion
10 cloves Garlic
2 cups plus 2 tbs. Madeira
6 cups Heavy Cream
3 cups Light Cream
Pepper to taste
1 cheesecloth

Cook and pick your lobsters. Remove tomalley (green liver) from the body. In a large saucepan, melt 6 tbs. butter and add tomalley, onion, garlic, pepper, 2 tbs. Madeira and sauté until onions are soft. Add remaining 4 tbs. butter, heavy cream, light cream, and remaining Madeira. Stir to combine and add lobster meat. Tie lobster shells in the cheesecloth and let soak in the stew for 3 to 5 hours or longer. The longer it simmers, the more flavorful.

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Fish & Lobster Stew
Serves 4

1 1.5 LB Fresh Eddy Lobster (see order page)
1 1/2 LB Halibut
1 1/2 cups Water
4 tbs. Butter
1 large Onion, sliced
2 slices Bacon
4 cups raw Potato, cubed
2 tsp. Salt
1/8 tsp. Pepper
4 cups Milk

Cook and pick your lobsters. Simmer the halibut in water until it flakes easily when tested, about 15 minutes. Reserve cooking liquid. Sauté the lobster meat in melted butter. Fry the bacon and sauté the onion until golden brown. In a large saucepan, combine bacon, onion, and potato. Add water to just cover the potatoes and cook until tender. Add liquid from the fish. Remove skin and bones from the fish, break into pieces. Add the fish meat, lobster meat, milk and seasonings. For a creamier stew, add light cream instead of the milk.

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Lobster & Corn Chowder
Serves 4

1 1.5 LB Fresh Eddy Lobster (see order page)
4 cups Light Cream
4 tbs. Butter
2 med Potatoes, cubed
1 med Onion, minced
1 cup whole kernel Corn
1 cup Cream Style Corn
1/8 tsp. Cayenne Pepper
1/4 tsp. Salt
1/8 tsp. Pepper

Cook and pick your lobsters. Put the shells and bodies into a saucepan with the light cream. Bring to a boil , lower the heat and simmer for 4 minutes. Remove from the heat and set aside. Melt butter in large saucepan and add potatoes, onions and corns. Sauté over medium low heat until the onions are translucent. Strain the cream over the vegetables and throw away the shells. Stir in the lobster meat, cayenne pepper salt and pepper. Simmer for 5 minutes.

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Lobster Gazpacho
Serves 6


2 1.5 LB Fresh Eddy Lobsters (see order page)
1 Red Bell Pepper, diced
1 Green Bell Pepper, diced
1 Yellow Bell Pepper, diced
2 Cucumbers, peeled, seeded and diced
1 med Red Onion, diced
3 Scallions, sliced thinly
1 51 oz can Tomato Juice
2-3 drops Tabasco Sauce
1 1/2 tsp. Worcestershire Sauce
Salt and Pepper to taste

Cook and pick your lobsters. Combine all ingredients except lobster meat and chill in a plastic or glass bowl. To serve, place in dishes and top with lobster meat.

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Asparagus & Lobster Soup
Serves 4

1 1.5 lb Fresh Eddy Lobster (see order page)
2 lbs Asparagus
1 C. skim milk
2 large Potatoes
1/2 C. Heavy cream
2 Tbs. Dill Salt to taste
1/4 C. Unbleached flour

Cook and pick your lobsters. Cut potatoes into small pieces. In a 3 qt. saucepan, boil potatoes until soft. Wash asparagus remove woody ends. Cut into 1" sections, setting aside tips. Add stems to potato pot and cook until asparagus is olive green. Add dill. Asparagus should be soft enough to mash along with potatoes, in the cooking water. Lightly brown flour in a small saucepan and allow to cool before adding milk and cream. Add liquid gradually to make a smooth roux and add the roux to the soup. Add the asparagus tips and continue cooking the soup until they are tender and bright green. Salt to taste.

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Saffroned Mussel And Lobster Chowder
Serves 4

1 2 lb Fresh Eddy Lobster (see order page)
1 small Onion, peeled and coarsely chopped
1 clove Garlic, peeled
3 cups Dry White Wine
2 cups Clam Broth, canned
3 cups Water
3 lbs Mussels, well scrubbed
2 tsp Butter
2 Leeks, white part only, sliced thinly and rinsed well 1/4 tsp Salt
1 tsp Black Pepper
4 Plum Tomatoes, peeled, cored and cut into small dice 1 tsp Saffron Threads
1 tsp Lemon Rind, grated
6 Red Bliss Potatoes
3/4 cup Fresh Basil, minced

Combine the onion, garlic and white wine in a large pot. Bring to a boil. Add the lobster. Cover, reduce heat slightly and steam the lobster for 12 minutes. Remove the lobster and set aside to cool. Add the water, clam broth and mussels, cover the pot and continue cooking until the mussels begin to open, about 4 minutes. Strain, reserve the broth and set the mussels aside to cool. Melt the butter in a large saucepan over low heat. Add the leeks. Season with salt and pepper. Cook until soft, about 6 minutes. Add the tomatoes, saffron, grated lemon rind and broth. Add the potatoes. Simmer 15-20 minutes. Remove the lobster meat from its shell. Cut the tail meat into small chunks. Carefully slice the claw meat in half lengthwise. Set aside. Take the mussels out of their shells. Add the lobster-tail meat and mussels to the broth. Simmer gently until the shellfish is warmed through, 1-2 minutes. Ladle the chowder into 4 warm bowls. Garnish each with half a lobster claw and basil.

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Shrimp and Lobster Bouillabaisse
Serves 4


1 1.5 lb Fresh Eddy Lobster (see order page)
1/2 lb Shrimp, deveined and peeled
dash of Olive Oil
3 cloves Garlic.
1 4 1/2 oz can low-sodium Stewed Tomatoes
1 cup reduced-sodium Chicken Broth
1 8 oz bottle Clam Juice
3 medium Leeks, sliced (1 cup)
1/2 cup Water
1 tsp Cajun Seasoning
1 tsp Orange Peel, finely shredded
4 slices French bread, toasted (optional)
Snipped Fresh Parsley (optional)

Cook and pick your lobster. In a 4-1/2- or 5-quart Dutch oven, combine tomatoes, broth, clam juice, leeks, water, Cajun seasoning, and orange peel. Bring to boiling; reduce heat. Cover and simmer for 10 minutes. Add shrimp to broth mixture. Bring almost to boiling; reduce heat. Simmer gently for 2 to 3 minutes or until shrimp just turn pink. Add lobster meat, simmer about 1 minute more or until heated through. To serve, place a bread slice into each soup bowl, if desired. Spoon shrimp mixture atop. Sprinkle with parsley, if desired.

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Sweet Potato Soup with Lobster
& Orange Creme Fraîche
Serves 12


3 1 lb Fresh Eddy Lobsters (see order page)
1 cup Whipping Cream
1/2 cup Sour Cream
3 tsp Fresh Ginger, minced peeled
1 1/2 tsp Orange Peel, grated
10 tbs (1 1/4 sticks) Butter
3 1/2 lbs Red-skinned Sweet Potatoes, peeled, diced
1 tbs Golden Brown Sugar
2 large Leeks, chopped, white and pale green parts only 1 1/3 cups Celery, finely chopped
10 cups canned Low-Salt Chicken Broth
1 1/3 cups Orange Juice
2 tbs Fresh Parsley, chopped

Mix cream, sour cream, 1 1/2 teaspoons ginger and orange peel in medium bowl to blend. Let stand until thickened, about 3 hours. Cover crème fraîche and refrigerate. Preheat oven to 400°F. Melt 4 tablespoons butter in large pot over medium heat. Remove from heat. Add sweet potatoes and sugar and toss to coat. Arrange sweet potatoes on 2 baking sheets. Roast until very tender and starting to brown, stirring occasionally, about 30 minutes. Melt 4 tablespoons butter in same pot over medium heat. Add leeks, celery and remaining 1 1/2 teaspoons ginger and sauté until leeks begin to soften, about 5 minutes. Add roasted sweet potatoes and sauté 2 minutes. Add 10 cups broth and orange juice. Bring mixture to boil. Reduce heat and simmer until leeks and celery are very tender, about 20 minutes. Working in batches, puree soup in processor. Return soup to pot. Thin with more broth, if desired. Season with salt and pepper. (Crème fraîche and soup can be made 2 days ahead. Cover separately; chill.). Cook and pick your lobsters. Slice the lobster tail meat into 1/3-inch-thick medallions. Melt 2 tablespoons butter in heavy large skillet over medium heat. Add lobster; sauté until heated through, about 1 minute. Bring soup to simmer. Ladle into bowls. Spoon small dollops of crème fraîche atop soup. Draw skewer through crème fraîche to form design. Arrange lobster atop soup. Sprinkle with parsley. This is a sophisticated first course. Uncork a Chardonnay or a French Sancerre.

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Answer 2

Chicken Ritz Casserole

Ingredients:
5-6 chicken breasts, cooked
1 can cream of chicken soup
1 can cheddar broccoli soup
about 1/4 soup can of milk
1-1/2 c. sour cream
2 c. cooked minute rice (1 c. prior to cooking)
dash salt and pepper
30 to 40 Ritz crackers, crumbled
Butter
Cooking Instructions:
Cook chicken and remove chicken from bone and cut up. Place chicken in casserole dish. Mix together remaining ingredients. Pour mixed ingredients over chicken. Top with crushed Ritz crackers; dot with butter. Bake at 350F. for 45 mins.

Answer 3

Does your guy like beef? Tri Tip Sandwich

Grill the Tri Tip also grill peppers/ bell or hot
Put sliced Tri Tip,peppers in warm pita /just fold it like a taco don't stuff pocket Spread horseradish sauce on pita
For horseradish sauce mix sour cream and horseradish
Dip in Ajus


Accompany with a good Cabernet wine

Answer 4

How about a Croque M'sieur - it is a sandwich with swiss cheese, dijon mustard, thinly sliced ham or prosciutto that is dipped into a mixture of beaten eggs, salt, pepper and a little cream, then it is pan-fried in some butter until outside is crusty and cheese is melted. Serve with some salad greens and a vinaigrette.

Answer 5

Hi Scooter... My exams are over, and i've left school (we leave at 16 in England), so i'm back on YA lol. We're just having a BBQ at home for my dad; my dad loves cooking on the barbeque, it's his speciality. It was my dad's birthday on Friday, then today it's father's day.... So he's had quite a good weekend lol! Happy father's day Dads. =D

Answer 6

My wife and I tend to watch the Food Network before we sleep, then when we usually make something that we watched the night before...

Answer 7

Cocktail weenies in BBQ sauce. You feed each other then lick the sauce off each other. Yummy & fun!

Answer 8

Pesto Chicken Florentine

2 tablespoons olive oil
2 cloves garlic, finely chopped
4 skinless, boneless chicken breast halves - cut into strips
2 cups fresh spinach leaves
1 (4.5 ounce) package dry Alfredo sauce mix
2 tablespoons pesto
1 (8 ounce) package dry penne pasta
1 tablespoon grated Romano cheese

Heat oil in a large skillet over medium high heat. Add garlic, saute for 1 minute; then add chicken and cook for 7 to 8 minutes on each side. When chicken is close to being cooked through (no longer pink inside), add spinach and saute all together for 3 to 4 minutes.
Meanwhile, prepare Alfredo sauce according to package directions. When finished, stir in 2 tablespoons pesto; set aside.
In a large pot of salted boiling water, cook pasta for 8 to 10 minutes or until al dente. Rinse under cold water and drain.
Add chicken/spinach mixture to pasta, then stir in pesto/Alfredo sauce. Mix well, top with cheese and serve.


Italian Bread Salad

1 clove garlic
1 (1 pound) loaf Italian bread
1 cup chopped tomatoes
1 cup cucumber - peeled, seeded and chopped
1 cup chopped red onion
1 clove garlic, minced
2 cups chopped fresh basil
1/8 cup chopped fresh thyme
1/4 cup olive oil
2 tablespoons balsamic vinegar

Rub a peeled clove of garlic around a wooden salad bowl.
Pull apart or chop the bread into bite-size pieces.
In the prepared salad bowl, combine the bread, tomatoes, cucumbers, red onions, garlic, basil and thyme. Add enough olive oil and vinegar to lightly coat, toss and serve.


Conchi's Sangria

4 (750 milliliter) bottles red wine
1 1/4 cups white sugar
2 Granny Smith apples - peeled, cored and sliced
4 sliced fresh peaches
2 bananas, peeled and sliced
2 cinnamon sticks, crushed
3 liters lemon-lime flavored carbonated beverage

In a large pitcher, combine red wine, sugar, apples, peaches, bananas and cinnamon sticks. Refrigerate for 6 hours or overnight.
When you're ready to serve, stir in the lemon-lime soda.


Incredibly Delicious Italian Cream Cake

/3 cup buttermilk
3/4 teaspoon baking soda
1/3 cup butter
1/3 cup shortening
1-1/3 cups white sugar
3-1/4 eggs
3/4 teaspoon vanilla extract
2/3 cup flaked coconut
3/4 teaspoon baking powder
1-1/3 cups all-purpose flour

5 ounces cream cheese
1/3 cup butter
3/4 teaspoon vanilla extract
2-2/3 cups confectioners' sugar
1 tablespoon and 1 teaspoon light cream
1/3 cup chopped walnuts
2/3 cup sweetened flaked coconut

Preheat oven to 350 degrees F (175 degrees C). Grease three 9 inch round cake pans. In a small bowl, dissolve the baking soda in the buttermilk; set aside.
In a large bowl, cream together 1/2 cup butter, shortening and white sugar until light and fluffy. Mix in the eggs, buttermilk mixture, 1 teaspoon vanilla, 1 cup coconut, baking powder and flour. Stir until just combined. Pour batter into the prepared pans.
Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
To Make Frosting: In a medium bowl, combine cream cheese, 1/2 cup butter, 1 teaspoon vanilla and confectioners' sugar. Beat until light and fluffy. Mix in a small amount of cream to attain the desired consistency. Stir in chopped nuts and remaining flaked coconut. Spread between layers and on top and sides of cooled cake.

Answer 9

pulled pork sandwichs and homemade potato chips

Answer 10

SOUP AND SANDWICHES