what is a good, romantic, simple, homemade dinner i can make that would be a nice suprise for my fiance? ?

Question

He is a great man, and he really deserves it. He likes spicy food, and he isnt afraid to try something different.

Answer 1

Peachy Pork Picanti
6 small pork chops, cut into cubes
1 packet taco seasoning
18 oz jar of chunky salsa
3/4 jar of peach preserves
cooking spray (PAM)
Throw cubed chops and taco seasoning in a bag. Seal and shake until chops are coated.
Spray oil in a skillet (deep frying pan). Fry chops until no longer pink in the middle. Turn heat on low, and pour in salsa and peach preserves. Simmer for about 20 minutes, covered.
Serve over rice. Would also be good w/ rice wrapped up in a warmed tortilla......

Answer 2

Make him a spicy pasta dish. It's easy and you can be creative and make it to taste. I usually make mine with Chicken, Bell Peppers (at least 2 different colors), Mushrooms, and Jalapenos. You could also change the chicken for maybe seafood and add additional peppers or maybe green onions.

Just cut up and grill your meat or blacken it with Cajun seasoning, sometimes I just very lightly brown the chicken in a skillet. Saute the peppers and mushrooms in garlic and olive oil -- add in your meat. Add your favorite jarred Alfredo sauce to the veggies and meat-- let the olive oil you sauteed in thin the sauce, depending on how thick you want it you probably won't need the entire jar. Add additional spices to taste -- I typically just use garlic and cayenne pepper and occasionally oregano. Serve over top of your favorite pasta -- I like linguine.

Throw together a salad and pop some garlic bread in the oven. Serve with wine. It makes a lovely easy Italian dinner.

Answer 3

get 2 duck breasts, cut diagonally then pop them onto a tray with a rack (so that the breasts are sat above the bottom of the tray, this method gets rid alot of the fat from the duck and you don't want them swimming in it)

put the tray in the oven on gas mark 4 for an hour,
after this take them out and coat them with the following mix;
45ml light soy sauce
15ml honey

give them both a coating and keep the mix,
put the duck back in the oven for another 15mins

whilst thats happening you want a sauce for the duck so for that;
2-4 manderins, grate the skin of one of the manderins into a sauce pan then, get the juice from them and add that to the pan too.
add in the soy sauce\honey mix in and place onto your cooker to heat, keep stiring it until it has cleared.
when the duck is ready pour the heated mixture over the breasts (you can use a few of the manderin segments for decoration too.
add to this some steamed veg or something or you can try the bellow.

I love this dish as it's pretty easy to prepair really, and tastes lush! lol

Answer 4

Probably too late if you were talking about today. But for future reference I have been thinking about what fine restaurants serve only for two.
Imagine if you will, a candle lit table with a bottle of wine. A side dish of sauteed asparagus and a nice Rack of Lamb.
I have gone out in my younger days and have done it.
I am only an old guy now that cooks for me and my grandson so I have no idea how to cook such a meal but it just sounds romantic to me.
I am sure you can search the net and find a recipe.

Answer 5

Tomato-Basil Angel Hair Pasta

Sauce:

1 bunch fresh basil

2 c. canned Italian plum tomatoes, seeded and chopped

1½ tsp. minced garlic

¼ c. olive oil

½ tsp. salt

¼ tsp. pepper

Pasta:
½ lb. angel hair pasta

1 tsp. salt


Sauce:

Rinse, drain, and chop basil.
In a small saucepan, combine chopped basil, chopped tomatoes, garlic, ¼ c. oil, ½ tsp. salt, and pepper.

Cook, uncovered on medium heat until mixture bubbles, stirring occasionally.

Reduce heat to medium-low and cook another 10 minutes, stirring occasionally.

Taste and add more salt if desired.


When sauce is done, prepare pasta:
Fill a stock pot or a large saucepan ¾ full with water.

Add 1 tsp. salt.

Bring water to a rolling boil over high heat.

When water is vigorously boiling, add angel hair pasta, stirring once.

When water returns to a boil, reduce heat to medium high; cook for 3 min.

Taste one piece of pasta for doneness-pasta should be firm to the bite.

Drain pasta in a colander over an empty sink.

Place pasta in large serving bowl, pour sauce on top, mix
thoroughly and serve.

Answer 6

Steak and crab legs or shrimp. You can marinate the steak so it is spicier and then throw them on the grill. If you make crab legs all you have to do is boil them for about 5 minutes, nothin is easier than that, and if you make shrimp, throw them on the grill with the steaks. Simple yet classy homemade meal.

Answer 7

try herb baked cornish hens, twice baked potatoes, a salad, and a nice dessert and a good bottle of wine.

www.recipezaar.com

Answer 8

I am picturing a couple sitting near a low table on pillows. Eating delicious savory food with their hands. The Menu is:
Olive Tapenade on baguette
Bar en Croûte de Sel (Sea Bass in Salt Crust)
Roasted Asparagus with Shallots
Chocolate Strawberries
Mojito Cocktails

The recipes follow:
Vegetarian Olive Tapenade
From Jolinda Hackett
Olive tapenade is a great spread to serve with crackers for an easy appetizer or hor d'ouerves. I've come up with this recipe, which uses two kinds of olives, because I think the color combination adds to the dish. This recipe is both vegetarian and vegan, and can be prepared in just a few minutes. Serve with crackers or toasted slices of artisan bread.
INGREDIENTS:
1/2 cup black olives
1/2 cup green olives
1 tablespoon capers (optional)
2 cloves garlic
2 tablespoons olive oil
1 teaspoon lemon juice
1/4 teaspoon black pepper, or to taste
PREPARATION:
If you've got a food processor, you can simply process all ingredients for a few seconds, being careful not to process too finely, since tapenade should not be smooth.
If you don't have a food processor, finely mince the olives and garlic, then combine with all the other ingredients, mixing well.

Serve with crackers, flatbread, baguette, or slices of a toasted artisan bread.



Sea Bass in Salt Crust
Bar en Croûte de Sel
Pronounced: bahr / ahn / krewt / duh / sell
INGREDIENTS:
1 (about 2-1/4 lbs) whole sea bass, cleaned but with scales still on
1 5-inch sprig each of: thyme, rosemary, tarragon and fennel
4-1/2 lbs. coarse sea salt (or kosher salt)
freshly ground mixed peppercorns
Optional decoration: seaweed or parsley
PREPARATION:
Preheat oven to 475°F.
1. Fill the cavity of the bass with the herb sprigs. Season with some of the freshly ground pepper.

2. Spread half of the sea salt on a baking tray.

Lay the fish on top and cover with the rest of the salt. You should have about a 1/2-inch thick layer of salt covering the fish.

3. Place in the oven and bake for 30 minutes.
To serve:
Decorate the baking tray with the seaweed or parsley if desired. Bring the fish to the table still encrusted in salt. Use a sharp knife to break open the crust and serve immediately. A nice sauce for this fish is Beurre Blanc

Roasted Asparagus with Shallots
Submitted by: Sarah S
Rated: 4 out of 5 by 30 members Prep Time: 5 Minutes
Cook Time: 20 Minutes Ready In: 25 Minutes
Yields: 4 servings

"Asparagus and shallots are roasted in the oven with a little olive oil and red wine vinegar. This recipe is as flavorful and delicious as it is easy to prepare! Comes out perfect every time! You will never want soggy steamed asparagus ever again!"
INGREDIENTS:
2 bunches fresh asparagus spears, trimmed
4 medium shallots, thinly sliced
4 tablespoons extra-virgin olive oil 3 tablespoons red wine vinegar, divided
salt and pepper to taste

DIRECTIONS:
1. Preheat the oven to 400 degrees F (200 degrees C).
2. Place the asparagus and shallots in a large bowl, and pour the olive oil and 2 tablespoons of the vinegar over them. Season with salt and pepper, and toss to coat evenly. Spread the asparagus spears out in a single layer on a baking sheet.

3. Bake for 20 minutes in the preheated oven, or until tender and bright green. Shake the pan about half way through to roll the spears over so they cook evenly. Remove from the oven, and drizzle the remaining vinegar over the asparagus. Toss lightly to coat, and serve immediately.

Chocolate Strawberries
Submitted by: Colin
Rated: 5 out of 5 by 48 members Prep Time: 20 Minutes
Cook Time: 10 Minutes Ready In: 1 Hour 10 Minutes
Yields: 15 servings

"Strawberries dipped in melted bittersweet chocolate are simple and elegant."
INGREDIENTS:
5 ounces bittersweet chocolate, chopped 1 pint fresh strawberries with leaves

DIRECTIONS:
1. In a microwave-safe bowl, or in the top of a double boiler over simmering water, cook chocolate until melted. Stir occasionally until chocolate is smooth. Holding berries by the stem, dip each one in molten chocolate, about three-quarters of the way to the stem. Place, stem side down, on wire rack and chill in refrigerator until hardened.


Mojito Cocktail
Submitted by: Alycia
Rated: 4 out of 5 by 5 members Prep Time: 1 Minute
Ready In: 1 Minute
Yields: 1 servings

"Muddled mint and rum. Similar to a mint julep, but made with rum instead of bourbon. This cocktail has recently become popular again."
INGREDIENTS:
2 leaves fresh mint
1 tablespoon simple syrup
2 cubes ice 1 1/4 fluid ounces rum
1 fluid ounce carbonated water
1 sprig fresh mint

DIRECTIONS:
1. In a cocktail glass, muddle (crush) mint leaves with simple syrup. Add ice and rum. Top with carbonated water. Garnish with a sprig of fresh mint.

Answer 9

lasagna with some salad and a ciabatta.

Answer 10

Nana's Leg of Lamb:
INGREDIENTS
1 (4 pound) leg of lamb
salt to taste
1 clove garlic, cut into slivers
2 teaspoons vegetable oil
2 lemons, sliced and seeded
2 cups hot water
2 tablespoons butter
2 tablespoons Worcestershire sauce
DIRECTIONS
Preheat the oven to 300 degrees F (150 degrees C).
Remove the skin and fat from the leg of lamb, and season with salt. Poke a knife into the meat and insert slivers of garlic in the holes.
Heat the oil in a large skillet over medium-high heat. Place the leg of lamb in the hot skillet and cook until browned all over the outside, turning as needed. Transfer to a large roasting pan. Arrange slices of lemon over the roast and secure with toothpicks.
In a small saucepan, combine the water, butter and Worcestershire sauce; bring to a boil. Pour the sauce over the meat and then cover the roasting pan with aluminum foil.
Roast for 2 1/2 hours in the preheated oven, basting every 30 minutes. Remove the aluminum foil and lemon slices and discard. Continue to roast for an additional 30 minutes, or until the internal temperature of the lamb reaches at least 145 degrees F (68 degrees C). Remove from the oven, and cover loosely with aluminum foil. Allow it to rest for 15 to 20 minutes before carving.

or

Marinated Flank Steak with Peppers:
INGREDIENTS
1 (1 1/2-pound) beef flank steak
MARINADE:
1 large clove garlic, crushed
1 lime, juice and rind
2 teaspoons oregano leaves
1 1/2 tablespoons olive oil or vegetable oil
1 teaspoon salt
freshly ground black pepper
1 large green bell pepper
1 large red bell pepper
1 large yellow bell pepper
DIRECTIONS
Place steak in a heavy plastic bag. Combine marinade ingredients, whisking to blend. Pour marinade over steak; turn to coat. Seal bag and refrigerate overnight. Grill steak and char peppers over hot coals. Cook steak about 10 minutes per side for medium doneness. Turn peppers until skins are charred and blackened; place peppers in paper sack, close and allow to steam for about 10 minutes. Remove skins; slice into strips and keep warm. Place steak on warm platter; let stand a few minutes before carving.

or

Spicy Pork Chops:
INGREDIENTS
1 (10.75 ounce) can tomato puree
1 tablespoon hot sauce
1 fresh jalapeno pepper, sliced
1 tablespoon crushed red pepper flakes
1 tablespoon dried sage
1 tablespoon vegetable oil
4 thick cut boneless pork chops
1 yellow onion, sliced
1 green bell pepper, sliced
DIRECTIONS
In a bowl, mix the tomato puree, hot sauce, jalapeno pepper, red pepper, and sage.
Heat the oil in a skillet over medium heat, and brown pork chops on both sides. Remove chops from heat and set aside. Place the onion and green bell pepper in the skillet, and saute 2 to 3 minutes. Return pork to skillet, and cover with the tomato puree mixture. Cover skillet, and continue cooking 30 minutes, or to desired doneness.

or

Spicy Sausage Quiche:
INGREDIENTS
1 pound bulk pork sausage
1 cup shredded Cheddar cheese
1 cup shredded Monterey Jack cheese
1/2 cup chopped onion
1 (4 ounce) can chopped green chile peppers
1 tablespoon minced jalapeno pepper
10 eggs, lightly beaten
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon pepper
DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain and crumble. Spread into bottom of baking dish. Sprinkle with Cheddar cheese, Monterey Jack cheese, onion, chile peppers, and jalapeno pepper. In a medium bowl, mix eggs with chili powder, cumin, garlic powder, salt and pepper. Pour over contents of baking dish.
Bake in preheated oven for 18 to 22 minutes, or until a knife inserted into the center comes out clean. Cool for 10 minutes, then cut into squares.

Good luck and Have Fun!