I invited this guy to dinner and I want to know...?

Question

He loves mexican food and wants to go to Japan so I dediced to cook him dinner two nights. The first night's theme is mexican food and the second night will be Japanese food. What can I do to my house to make it seem as though the first night we are in Mexico and the second night, we are in Japan. I want him to walk in and love the scenary. Also, I need to food ideas as well! I want this to be romantic and FRIENDLY! Thanks;)

Answer 1

For Japanese night, serve dinner at your coffee table and sit on cushions on the floor.

Will get back to you on the Mexican night. LOL

I'm back!!

If you have a party store close by......Pick up some inexpensive but colorful place mats, napkins, plates, things of that nature. You can do this for both nights. Pick up some chopsticks, a Japanese lantern....go as crazy as you can afford!

Good luck with your dates! Let us know how they go!! (wink, wink) LOL

Answer 2

You might just want to concentrate on preparing the food. IMHO, the atmosphere is important, but the number 1 reason for a successful dinner is good quality food. Sushi's good, but I recall having some Japanese style pork chops and they were really good. Most ppl in Mexico and Japan live in modern apts and houses similar to the U.S. You can get some decorations, but somehow, the giant sombrero with the "Mexico" written out in golden glitter seems more touristy than really Mexican.

Answer 3

Mexican Night - hire a family of illegal Mexicans ,chicken,hogs, etc... and a Mariachi or Tejano band for the atmosphere
serve a gourmet meal from Taco Bell and serve authentic tap water from Tijuana to drink!

Japanese Night - hire mama-san,papa-san & a geisha from Japan town! decorate with everyting electronics from Japan

serve a variety of raw fish,fish heads,squid,octopus,etc... & white rice, of course!
and plenty of sake to drink!

Answer 4

maybe download some mexian band music to play during dinner. turn the heat up to 100 lol
same for japan night, download some nice bamboo flute music and some other music to play.
i'm not sure how much you wanted to spend to decorate...
maybe go to a few mexican grocery stores and see if they can direct you to stores that sell decorations.
same for oriental grocery stores.

pick up some sushi too! can't ever have enough lol

Answer 5

Okay, first of all, guys don't want to come over for dinner. They want to come over for sex.

So, on Mexican night, wear a sombrero and nothing else and on Japanese night, dress up like a geisha girl.

Hope this helps.

Have fun!!

Answer 6

i agree with Steve C. another great idea, you could get a mexican girl and let him eat her, and the next night a Japanese chick. Let him taste their innards if he really wants to experience an international cuisine

Answer 7

Dammit, I wish I had a girlfriend like you.

Answer 8

Huevos rancheros
Daniel Vaughan from Pantry
Serving size: Serves 4
Cooking time: Less than 30 minutes



INGREDIENTS


2 tablespoons vegetable oil
4 corn tortillas or enchilada tortillas
4 free range eggs
1/3 cup refried beans - use tinned or make own using black turtle beans
1/3 cup Mexican salsa - use tinned or make your own
sea salt and cracked black pepper
1 tablespoon chopped coriander
½ cup grated cheddar cheese
1 avocado, sliced thinly
1/3 cup sour cream
4 sprigs coriander
12 jalapeno peppers (optional)
1 lime, quartered



METHOD


Preheat oven to 180°C (160°C fan-forced).

Heat some of the oil in a pan and fry the tortillas until just starting to get a bit of colour on both sides, place on a baking tray.

Fry or poach your eggs and set aside.

Spread a tablespoon of beans and a tablespoon of salsa onto each tortilla.

Top the salsa with a cooked egg and season with sea salt and pepper.

Sprinkle egg with some chopped coriander and cheese.

Transfer to the oven and bake until the cheese melts. Place on serving plates and top with sliced avocado, a dollop of sour cream, a sprig of coriander and jalapeno peppers if using. Serve with lime wedges.

INGREDIENTS


8 tortillas
250g provolone piccante (available from delicatessens) or mozzarella, shredded
2 tablespoons chopped fresh coriander leaves
1-2 hot red chillies, cut into strips
1 tablespoon extra-virgin olive oil

Quinoa salad
1 teaspoon olive oil or vegetable oil, plus 2 tablespoons extra
1½ cup (300g) quinoa
6 green onions, chopped
¾ cup (90g) chopped pecan nuts
¼ cup (60ml) balsamic vinegar
¼ cup shredded basil leaves
½ teaspoon sugar
½ teaspoon coarse salt
2 tablespoons olive oil



METHOD


Place 4 tortillas on a work surface. Divide shredded cheese evenly over each, leaving 1cm border. Top with coriander and chilli. Place remaining 4 tortillas on top.

Heat a teaspoon of the oil in a non-stick frying pan, add 1 tortilla and cook until the bottom is golden. Flip over and brown the other side. Cut into quarters.

Guacamole


Serving size: unspecified
Cooking time: Less than 15 minutes



From the March 2007 issue of Australian House and Garden magazine. Subscribe.



INGREDIENTS


3 ripe avocados, halved and stones removed
6 green onions, finely chopped
2 large cloves garlic, finely chopped
1-2 hot green chillies, seeds removed, finely chopped
handful of fresh coriander leaves, chopped
¼ cup (60ml) fresh lime juice
1 ripe tomato, quartered, seeds removed, and diced



METHOD


Use a spoon to remove the avocado flesh, including the dark green flesh closest to the skin and mash in a bowl.

Add green onions, garlic, chillies and coriander and mix well, maintaining a coarse texture. Mix in half of the lime juice and season with salt. Pour the remaining lime juice over the top.

To refrigerate, press a piece of plastic film onto the surface to prevent browning. To serve, top the guacamole with diced tomato and serve with quesadillas, tortilla crisps or corn chips.

Caramel flan with fruit salad


Serving size: Serves 8
Cooking time: Less than 60 minutes



From the March 2007 issue of Australian House and Garden magazine. Subscribe.



INGREDIENTS


vegetable oil
¾ cup (175 grams) caster sugar, plus 1/3 cup (75 grams) extra
2 cups (500 milliletres) evaporated milk
½ teaspoon ground cinnamon
½ teaspoon grated lemon zest
4 large eggs, plus 3 egg yolks
3 teaspoons cornflour
fruit salad (choose from bananas, coconut, guavas, pineapple, quince, mango, papaya, strawberries, oranges, melons and passionfruit; toss with a squeeze of lime juice)



METHOD


Heat oven to 180ºC (160ºC fan forced) and place a roasting tin in the middle of the oven. Brush the inside of 8 (150 milliletres) dariole moulds with vegetable oil and set aside. (Dariole moulds are available from cookware shops).

Make caramel by placing sugar in a pan and cooking over moderate heat until it melts, forming a brown, glossy caramel. Pour an equal amount of caramel into each mould.

Combine the milk, cinnamon and lemon zest in a saucepan, add a pinch of salt and bring to the boil. Add the extra 75 grams sugar and bring back to the boil uncovered, then cover and set aside.

Combine the eggs, extra yolks, cornflour and 1 tablespoon cold water in a bowl and whisk until light. Stir in the hot milk. Strain into a jug, then pour into the moulds. Place moulds in the roasting tin. Fill the roasting tin with very hot water so that it comes halfway up the sides of the moulds. Bake for 12 to 15 minutes, or until a knife inserted into the centre of a flan comes out clean.

Carefully remove roasting tin from oven. Remove moulds from tin and cool. To serve, run a knife around the inside edges and invert with a sharp rap onto dessert plates. Serve the flans with fruit salad. They're best served on the day they're made, but may be prepared the night before.

Grilled chicken tortillas
By Suzanne Gibbs and Lucy Buhler
Serving size: Serves 6
Cooking time: Quick with advance preparation



From the May 2006 issue of Australian Table magazine. Subscribe here.



INGREDIENTS


4 chicken breast fillets
¼ cup (60ml) red wine vinegar
1 tablespoon olive oil, plus extra to brush
2 garlic cloves, crushed
½ teaspoon ground coriander
½ teaspoon ground cinnamon
1 large red onion, sliced
12 small flour tortillas
1 avocado, peeled, sliced
1/3 cup (80g) light sour cream
1 cup (250ml) Mexican-style salsa
½ cup coriander leaves




METHOD


Remove skin from chicken fillets. Combine vinegar, oil, garlic and spices in a shallow bowl. Add chicken breasts and coat well. Cover and marinate for 4 hours in refrigerator.

Brush a chargrill with extra oil and heat on medium. Cook chicken breasts
for 5 to 7 minutes each side, until cooked through. Add onion slices to grill and cook for 5 minutes, until tender. Slice chicken breasts into strips.

Heat tortillas according to packet directions. Top each tortilla with chicken, grilled onion, avocado, sour cream and Mexican salsa. Garnish with coriander leaves. Roll up and serve.

There are several brands of salsa available at the supermarket, many with Mexican-style seasonings.