Whats your fav meal?

Question

An exciting one! give me the recipe....

Answer 1

For special occasions, I like to prepare Filet Mignon and Lobster. Instead of a whole lobster, I substitute with two tails. A dinner for two will require four medium sized lobster tails. It looks more difficult than it seems. Remember, a medium lobster has large tails. Do not cook too much lobster; cold is not good. Two filet mignons is enough for two persons.

Directions

Make Celery Root Puree, Bordelaise Sauce, Truffle Sauce according to directions below.

Cook Filet Mignon and Lobster.

Spoon celery root puree onto four warm plates. Place one filet and one half lobster on top of each plate. Nap with each of the two sauces. Serve.



Roasted Filet Mignon

Ingredients

4 6-ounce filet mignons
Kosher salt
Freshly ground black pepper

Directions

Preheat oven to 400 degrees F.

Salt and pepper both sides of each filet. Over high heat, sear both sides in a frying pan.

Remove from heat and place in oven for 7 minutes. Reserve.


Maine Lobster

Ingredients

2 medium sized fresh lobsters - (1/2 lobster per person)
8 ounces unsalted butter, melted
Court Bouillon

Directions

Bring Court Bouillon mixture to a boil, then add live lobsters. Cover, and cook for 8 minutes.

Remove lobsters from the water and cut each in half. Remove claw and tail meat. Toss in warm butter. Reserve.

Yield: Serves 4

Court Bouillon

Ingredients

1 gallon water
1/2 gallon white wine
1 lemon, quartered
1 medium onion, coarsely chopped
1 carrot, coarsely chopped
1 celery stalk, coarsely chopped
1 bay leaf
1 tablespoon black peppercorns
1 sprig tarragon
1 sprig parsley

Directions

Bring mixture to a boil for cooking lobster.


Celery Root Puree

Ingredients

1 celery root (about 1 1/2 pounds), peeled, trimmed, and cut into 1-inch cubes
1 or 2 small baking potatoes (about 4 ounces), peeled and cut into 1-inch cubes
1 teaspoon salt
1/2 cup heavy cream
2 tablespoons (1 ounce) unsalted butter
Freshly ground white pepper

Directions

Place the celery root and potato in a medium saucepan and cover with cold water. Season with salt and cook until soft, 15 to 20 minutes.

Drain the water and return the celery and potato to the pan. Pour in the cream and simmer over medium heat, stirring occasionally to prevent sticking, until thickened and most of the cream is absorbed, about 10 minutes.

Remove from the heat, stir in the butter, and season with salt and pepper to taste. Puree in a food mill, return to the pan, and keep warm over simmering water. Use as needed.

Recipe courtesy Wolfgang Puck, Adventures in the Kitchen, Random House, 1991


Bordelaise Sauce

Ingredients

1 tablespoon olive oil
1 pound shallots, peeled and sliced
2 cloves garlic, smashed
1 pound beef scraps
1 tablespoon black peppercorns, toasted and cracked
1 sprig fresh thyme
1/2 cup sherry vinegar
1 bottle (750 ml) red wine
2 cups port wine
1 1/4 cups veal demi stock
8 cups chicken stock
6 ounces unsalted butter
Salt and pepper to taste

Directions

Combine the olive oil, shallots, garlic, beef scraps and peppercorns in a medium saucepan over medium high heat, and caramelize until all the natural sugars are released.

Add the thyme and sherry vinegar, and cook until it just about disappears.

Add the red wine and port wine and reduce until the mixture takes on a syrupy consistency.

Add the veal demi and chicken stock, and simmer until reduced to about 3/4 of the original volume.

Remove from heat and whisk in the butter until it is totally emulsified into the sauce base.

Add salt and pepper to taste. Reserve.


Truffle Sauce

Ingredients

1 ounce truffle jus
3 ounces truffle peelings
2 shallots, peeled and sliced
1 cup white wine
1 cup chicken stock, homemade or store-bought
1/2 cup heavy cream
1 tablespoon unsalted butter
Salt and pepper to taste

Directions

Combine the truffle jus and peelings in a food processor or blender and puree until smooth. Reserve.

Place shallots and white wine in a saucepan and cook over medium heat until reduced to about 2 tablespoons. Add chicken stock, and continue to cook until reduced to 3/4 of the volume. Add the cream, and continue to cook until reduced by half. Whisk in the truffle puree.

Remove from heat and whisk in the butter. Add salt and pepper to taste.

Answer 2

Shrimp Mussel, and Scallop Orechiette Pasta along with herb garlic bread and a fresh salad radichio, lettuce parmesan, sun dried tomatoes in a balsamic vinegar dressing

Here is the recipe for the pasta


1 cup extra-virgin olive oil
20 (26/30 count) shrimp, tail on
28 mussels
20 (20/30 count) scallops
28 kalamata olives
4 vine-ripened tomatoes, diced
20 baby broccoli florets
Salt and pepper
4 tablespoons white wine
3 tablespoons freshly squeezed lemon juice
20 ounces orechiette pasta, cooked al dente
4 tablespoons minced fresh basil
8 ounces shredded Parmesan

Heat olive oil in saute pan. Saute all the seafood for about 2 minutes. Add olives, tomatoes, and broccoli. Season, to taste, with salt and pepper. Deglaze the pan with white wine and lemon juice. Add hot, cooked pasta and finish with the fresh basil and cheese.

Answer 3

well, I eat everything. but the only food I know how to cook is oriental foods- my hubby is Thai- and his sister taught me how to cook when I was 15.

want some Asian recipe----s!

Answer 4

I really love enchiladas with chicken in them and rice on the side.

Answer 5

Prime rib and baked potato.

Answer 6

Soup. Sorry, that's pretty boring!

Answer 7

roast beff an cheese.

Answer 8

pizza