What's a Good Dish To Cook For Your Date?

Question

Does any of you have any good suggestions for nice receipes when you're gonna cook for your date?

My date is open minded:
Pork,Beef,Fish,Chicken,Lamb


Vegetables: I'm sure he's not picky.

Sides: I'm sure he's open minded to anything.

I just wanna impress him!

Any good gravies to suggest?

Somebody suggested it sounded interesting,and I've never heard about before,does anybody have the receipe for it?

Answer 1

Chicken Picatta

Ingredients
2 boneless skinless chicken breasts
dash of lemon pepper
all purpose flour for dredging (about 1/2 cup)
2 tbsp. extra virgin olive oil
1 tsp butter
1 large finely chopped yellow onion (shallot)
1/2 tsp. (1 clove) chopped garlic
1/2 cup dry white wine, such as Chardonnay )
juice from 1/2 lemon
1 tb. caper juice
3 tbsp. capers
1/4 cup chicken stock
1 tbsp. rinsed chopped parsley


------------------------------...

1. Pound cutlets to 1/4 inch thickness.
2. Sprinkle chicken lightly with lemon pepper. Then, dredge in flour, and shake off any excess.
3. Heat oil/butter in a non-stock frying pan on medium high heat.
4. When oil is hot, add chicken and cook until browned, about 4-5 minutes. Turn chicken over and cook an additional 2-3 minutes.
5. Remove chicken and put it on paper towel, keep warm.
5. Add garlic and onions to pan drippings and sauté briefly, about 15 seconds.
6. Add wine to pan to deglaze.
7. Bring wine to a boil, then add lemon and caper juices and chicken stock and butter.
8. Cover pan and simmer 2-3 minutes.
9. Heat chicken back in skillet, add capers and spoon sauce over it.
10. Place on dish, serve chicken with sauce poured over it and garnish with chopped parsley. Serve immediately.


Serves 2

Answer 2

Beef Tenderloin with a Balsamic Reduction, roasted asparagus and baked potatoes. You can't go wrong.

Get a beef tenderloin from you meat dept. at your grocery store or butcher shop. You don't have to get the most expensive cut but it does help. Heat your oven to 350 degrees, on a cooksheet (with sides) place your tenderloin, rub butter all over it and sprinkle with salt and pepper ( the more pepper the bettter). You want to bake it for about 25 - 30 minutes for medium rare. Take it out and let it rest for about 10 minutes before you cut it!

Balsamic Reduction
1 1/2 cups balsamic vinegar
3 tblsp of Sugar
Bring to a rolling boil, and reduce temp to a nice simmer. Simmer until the liquid reduces by half. The more it reduces the sweeter it gets.

Asparagus - cut off the bitter bottoms, place on a cook sheet (with sides) drizzle with olive oil, Sprinkle with Salt pepper & minced garlic ( you are both eating it so garlic is fine). Cook for about 10 minutes if they are pretty small stocks or 15 - 20 for bigger ones.

Have sour cream, chives and butter for the baked potatoes.

A light dessert always go good.

A store bought Angel Food cake
A medium size bag of frozen mixed berries. Bring up to room temp. Sprinkle about 1/4 Cup of sugar and 2 shots of Grande Marnier (optional). The the berries and sugar make their own juice. Put the berries on top of the cake and let the just run down the sides. You can use a little bit of fresh whipped cream or cool whip/ready whip is good!

Answer 3

Here's an easy one that's always a hit. Get some Cornish Game Hens, Split them in half, marinate them in Italian Dressing (I use fat free kind, but regular works too) and lemon juice. (about 1/2 c.) Let them marinate overnight or at least 6 hours. Bar-B-Que. Throw some potatoes on the grill and whip up a salad. All guys love chocolate cake. This is a guaranteed dinner. I made it for my husband when we were dating and 30 yrs later, we still love the meal. Good luck

Answer 4

Here's a very fast, delicious, and fantastically easy recipe he's guaranteed to love. You can make it a day ahead of time which will free you up to spend all your time with him.
In fact it's actually better the next day.
My family begs for it over and over.

Spaghetti Sauce

1/2 fresh onion, chopped
3 cloves, fresh garlic, chopped
3 sweet Italian sausages (they come in packages of 6)
1 jar of Ragu spaghetti sauce, any flavor
1/3 package of angel hair spaghetti

1. In a saucepan, add enough oil to saute the onions and garlic just long enough to soften them, but not not brown them.
2. Add the jar of sauce and bring to a simmer.
3. Add the 3 sausages and bring back to a simmer.
4. Let it simmer for approx. 25 min.

Serve over the cooked spaghetti.
Serve with hot garlic bread and a small green salad.

*This recipe is easily doubled if you're cooking for half a dozen people.

Answer 5

Keep it simple. Nothing will unimpress him is a dish that you've spent alot of effort on that he hates. Although many of the suggestions sound good, until you know his likes and dislikes, I wouldn't go for ethnic or exotic dishes. Grill something (steak, pork chops, ribs, chicken) add a baked potato and a yummy dessert and you will be all set.

P.S. If you want to exercise your culinary muscles, try it on an appetizer. If it is a flop, you still have the main course and dessert to recover. Good luck!

Answer 6

Barbara is correct, simple steak, potato and vegetable with a simple salad. Forget the pasta unless the sauce is homemade, his mother probably makes a better sauce.

Indian???? Are you planning to break up with this guy? Nothing exotic.

Buy some red wine, merlot, chianti or shiraz.

Answer 7

make some butter chicken and indian bread...dont forget wine...


Butter Chicken by Jendralus

1½ hours 30 min prep
Change to: servings US Metric

3 whole boneless skinless chicken breasts
salt
1 teaspoon indian chili powder
1 teaspoon black pepper
1/2 teaspoon ground ginger
2 cloves garlic, minced
2 teaspoons paprika
1 cup plain yogurt
1 tablespoon lemon juice
Butter Chicken Sauce
3/4 cup butter
3/4 cup whipping cream


tandoori chicken: with a sharp knife, make regular slits in chicken.
rub salt into chicken and put in a large bowl to hold all the pieces in a single layer.
Combine chili powder, pepper, ginger, garlic and paprika in a bowl, add yogurt and lemon juice and stir to blend.
Pour over chicken and marinate for 10-12 hours in fridge.
Preheat oven to 425F.
Remove chicken from marinade (reserve marinade) and put on a wire rack over a pan and bake for 35-45 minutes.
remove from oven and cut in 1" cubes.
Butter Chicken: in a saute pan melt butter.
add reserved marinade and whipping cream and heat thoroughly to a temperature of a least 140F.
for 2 minutes.
Do not boil.
Stir in cubed chicken and heat through.
serve with Indian Bread......wwaaalalalalalalallaahhhhh, i advice you just buy it from an indian restaurant and tell your boyfriend you made it...

Answer 8

* Exported from MasterCook

Ham Linguine Florentine

Recipe By : [e-mail]
Serving Size : 6 Preparation Time :0:00
Categories : Ham Main Dishes
Mushrooms Nuts
Onions Pasta
Spinach

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup slivered almonds
1 1/2 cups mushrooms -- sliced
3/4 cup chopped onion
3 tablespoons margarine
3 tablespoons oil
3 tablespoons flour
3/4 teaspoon dry thyme
13 ounce can beef broth
3/4 cup milk
1 1/2 cups cooked ham -- in strips
1/2 cup snipped parsley
2 to 3 Tbsps. Dijon mustard
6 to 8 oz. cooked linguine
8 ounces chopped fresh spinach

In heavy 12" skillet, brown almonds over Mediuam heat for 5 minutes until
golden. Stir constantly. Remove from skillet. Reserve. In small skillet
cook mushrooms and onions in margarine and oil. When tender, add flour,
thyme, broth and milk. Cook until thick. Cook and stir for 1 minute more.
Stir in 1/4 cup of almonds, ham, parsley and Dijon mustard. Stir in cooked
linquine. Place 8 ounces of fresh spinach on plates. top with hot linquine.
Sprinkle with rest of almonds.

- - - - - - - - - - - - - - - - - -

NOTES : Can substitute other vegetables for spinach.
~~~~~~~~~~~~~~~~~~~~~~~~~

* Exported from MasterCook

TRIPLE CHEESE PASTA WITH GREEN PEAS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Pasta Cheese

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 oz Gorgonzola cheese -- room
-temperature
3 T Unsalted butter -- softened
5 oz Mozzarella -- cut into 1/2-in
-cubes
5 oz Italian fontina cheese -- cut
-into 1/2-in cubes
1 T Olive oil
1/4 ts Freshly ground pepper
1 pk Frozen baby peas (10 oz) or
2 c Fresh peas
3/4 lb Rotelle pasta

In a small bowl, mash the Gorgonzola and butter. In a medium bowl,
combine the mozzarella, Fontina, olive oil, and pepper.
Using a steamer rack, steam the peas over moderate heat until tender,
until 5-7 minutes. Alternatively the peas can be cooked in the microwave
about 3-4 minutes or until done.
In a large pot of boiling salted water, cook rotelle until tender but
still firm to the bite 5-7 minutes, drain well.
Meanwhile, place the Gorgonzola and butter mixture in a large warmed bowl
and let melt. Add the pasta and peas to the bowl. Toss to coat well.
Sprinkle with the chives, add the mozzarella and Fontina mixture and toss
again. Season with salt and additional pepper to taste.
SOURCE: The Best of Food and Wine, 1993 Collection Cookbook. Recipe
contributed by Lee Bailey

Answer 9

GRILLED CAJUN LOBSTER TAIL

introduction

This easy-to-prepare lobster tail can be prepared as indicated in this recipe or easily alterered to take advantage of your favorite spices. Use your imagination! While the recipe is easy and quick, it makes for a very elegant dinner party. After searching through many receipe files and books and never finding a simple lobster tail receipe, I created this one and have since given it to many friends and colleagues who swear it's the only way to cook lobster tails. This recipe allows you to enjoy great lobster tail at home! Great for entertaining at formal dinner party or in the backyard! And, there's virutally no clean-up -- just throw the foil away!

serving size

6 Servings
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ingredients
* 6 Lobster tails
* 1 Cube of melted butter or margarine mixed with 2 tablespoons fresh lemon juice
* 2 teaspoons each of black, cayenne and white pepper
* 2 tablespoons of Chef Paul Prudhomme's Seafood Magic
* Grated peel of one lemon
preparation
Crack lobster tails and loosen tails from shells. Place each tail on piece of aluminum foil--foil must be large enough to form tent over tail. Season with melted butter and fresh lemon (approximately 1 1/2 tablespoons per tail). Mix black, cayenne and white peppers and Chef Prudhomme's Seafood Magic. Sprinkle 1/2 to 1 teaspoon of mixture to each each tail based on your preference for cajun spice flavor and size of each tail. Make tent out of foil for each tail, and cook on medium high gas grill 8 to 10 minutes. To serve, pull lobster tails onto back of shell and lace with grated lemon peel for fabulous presentation. If additional butter is desired, also serve with melted butter with or without lemon juice for dipping. Fabulous served with a cajun-favored rice.

Answer 10

Anything that you can prepare in advance.

- smoked salmon on buttered toast/decorate with capers and small lemon pieces
- a creamy vegetable soup or a green salad with lentils/crispy bacon and garlic bread (maybe-ha,ha)
- chicken breast with a mushroom/french mustard/whiskey sauce and noodles
- and for dessert a lemon sherbet with vodka
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