i realize most of you are dudes out here and subsist on PBj’s and clif bars, but i was hoping for some help w/ a meal plan for tonight.
i’m basically looking for some recipe ideas for a nice dinner tonight for my g/f. not necessarily a special occasion, but just something to say thanks for how awesome she’s been to me. anyways, let’s hear your recipes!
i realize most of you are dudes out here and subsist on PBj’s and clif bars, but i was hoping for some help w/ a meal plan for tonight.
i’m basically looking for some recipe ideas for a nice dinner tonight for my g/f. not necessarily a special occasion, but just something to say thanks for how awesome she’s been to me. anyways, let’s hear your recipes!
What does she like, what are your skills, what’s your budget (time, equipment and money)?
You’re going to have to help us out here buddy.
I’m not a walking cookbook (yet!) but you have to specify. Where do you live? Available markets? Do you have a grill? Do you or her have any specific food likes/dislikes? Your question is much like “I need a bike, what should I get?” without any context.
Lets work on this one,
Daniel
allright, here’s what i’m working with. for her likes, she’s pretty much wide open. she’s definetly into fresh stuff, with meat, chicken and fish are good, but nothing else.
as far as budget… i’m pretty wide open. of course, i certainly cant afford a bottle of dom perignon, but some nicer foods aren’t necessarily out of the equation.
as far as what i’m working with… i have an oven (but the temp sensor doesn’t work too well, so i’m not terribly great with that), of course i have a microwave, a foreman grill, and a blender.
any more details needed?
allright, here’s what i’m working with. for her likes, she’s pretty much wide open. she’s definetly into fresh stuff, with meat, chicken and fish are good, but nothing else.
as far as budget… i’m pretty wide open. of course, i certainly cant afford a bottle of dom perignon, but some nicer foods aren’t necessarily out of the equation.
as far as what i’m working with… i have an oven (but the temp sensor doesn’t work too well, so i’m not terribly great with that), of course i have a microwave, a foreman grill, and a blender.
any more details needed?
Can you make a souffle? Can you make pan gravy from drippings from a roast chicken? Do you have a wok?
I have a recipe for chicken amaretto that doesn’t take much skill or effort. You don’t have time to brine and roast a chicken, or barbeque some ribs, or put together a beef wellington (always a crowd pleaser) for tonight.
break out the grill. Do the chicken. butterfly it put havarti chees inside with a slice of ham. Side of brocoli and pasta. Start with a homemade ceasar salad. Don’t skimp on the dressing, all homemade. Then strawberries and choc. whipped cream for dessert. that should get you started.
Asian Fish in a Packet (As Recalled from cooking many times out of Moosewood Rest Cookbook)
2 salmon filetes (get sin removed by store)
Soy Sauce
Green Onions
Fresh Ginger
Bok Choy
Garlic
Spinach
Sushi Rice
Tin Foil
Baking Dish
Serve with nicely chilled sweet white (Riesling for example)
PS-Can you tell I’ve got not much going on at work today?
Use the “KISS” method all the way…
Depend on the quality of you’re ingredients, not the quality of your cooking skills. So, get your meat/fish from a high-end place. Local, fresh fish or prime beef only. Vegetables from a local gower/farm if possible.
Don’t go shopping with your menu in mind…go shopping and build your meal around what looks good and what’s available.
For example, prime beef tenderloin, for two, won’t run you more than $20 for the pound that you’ll need. Have it cut into 1.5 inch steaks if you’re grilling - grill on med-high (5 min per side for medium). Keep it whole if you’re cooking inside. Pan sear on high heat (after seasoning with salt/pepper), finish in oven at 375 until desired doneness.
Look for some nice smallish, potatoes (fingerling if you can find them) cut them in 2 inch pieces, toss with good quality olive oil, salt, pepper, rosemary or thyme if you have it. Roast in a good heavy oven pan at very high temp (>450) for 45 minutes, turning occasionally.
Good, local tomatoes make a great salad with salt/pepper, fresh basil and again - good olive oil.
I could go on and on, PM me if you have more specific ideas…
hmm…i could probably make souflee, but i’m not really sure what that is, so that might not be the best idea. additionally, i dont have a wok. i’m probably looking for something a little simpler?
the chicken amaretto thing does sound pretty good tho, as does cdnbiker’s idea
thanks ya’ll!
OH! I want the chicken amaretto recipe!!
Pretty easy and mostly bakable/broil:
Core peppers (good right now, look for a balance of colors, 1 gr 2 red 1 yellow or so) and chunk them into roughly 1" squares.
Half a sweet onion. Vidalia’s still around for you? Walla Walla or maya if not. Cut similar sized to peppers.
A zuchini, butternut, and yellow squash. Trim ends and slice into 1/4-1/2" slices. No precision necessary.
Mushrooms wouldn’t hurt. Something meaty, shitaki (sp?) or crimini get my vote. Cut similar to the squash.
Cover a baking sheet in aluminum foil and place contents. Drizzle with olive oil (Virgin, and don’t be shy), crack pepper and a little salt. A little bit of hot pepper corns if you’re in the mood. I also like some sage and oregano.
Broil until everything is nicely browned and the onions have carmelized. This part is tricky since I usually do this on the grill, but I’m pulling for you man.
Find a nice whole wheat linguini and don’t overcook it (shudder). Use veggies above as the “sauce” you might need more s&p and olive oil.
This dish is too forward for anything but beef or lamb. Lamb is a pain esp given your resources. Find a cut you like (ny strip is my bet) and foreman grill it to perfection.
I’m imagining a decent Pinot would go well. It will compliment the sweet and mushroom nicely and always plays nicely with a good steak.
Desert? I’d go with a peach cut into wedges placed on the bottom of a bowl (per individual) and lay a scoop of vanilla ice cream in the middle. Raspberrys scattered amongst the peaches is a wonderful touch. You could make a sauce w/ the peaches but the cost to benefit ratio isn’t high enough for me.
Most importantly, get the best ingredients you can get.
Good luck and tell me if you need help on timing the food progression
Daniel
Go with the old standby: lemon dill salmon with fried potato slices and lightly steamed asparagus in a delicate hollandaise sauce. Serve with a white wine or blush.
“…of course i have a microwave, a foreman grill, and a blender.”
OK now we’re gettin’ somewhere 
how about something relatively basic, very easy to prepare…but really…no…really good?
Chicken Spinach Salad w. Raspberry Vinagarette Dressing.
broil (or foreman) a couple chicken breasts, your choice of mild spices.
prepare your salad plates with: (everything has to be cut small and/or thin)
-bed of baby spinach leaves -thinly sliced carrots -tomato slices -1 diced hard boiled egg per plate -carmelized pecans (this may be the hardest part-heat small pecan bits in a pan, toss in a touch of butter and coat, then sprinkle with brown sugar stirring as the sugar melts. once the pecans are coated, separate on something wide and thin and allow to cool)
top with diced chicken breast then sprinkle liberally with goat cheese.
go very light on the dressing.
serve with toasted garlic bread.
A Chardonnay works well with this.
nice touch for dessert is carmel flan. you can get prepared mixes now for this which are pretty good. (don’t forget a swirl of chocolate syrup on top too)
knocks 'em over every time. I even did this for Mom on Mother’s Day this year. She still mentions it.
have fun…let me know if you need or want extra guidance.
I’m very impressed, boys that can cook! I like it!!!
do a light meal centered around finger food and a really nice dessert - something like an Italian antipasto - cold cuts (proscuitto, speck, serrano ham or similar), cheese, grilled veg, olives, breads, seafood salad, tomato salad. All of these can be bought from a good deli. Less hassle and more time to spend hang out. Same with dessert, just buy it - summer fruit tarts and a few chocolate truffles (latter usually wins me major brownie points)
Might not need a main course but if you did how about a steamed salmon or other fish in a foil parcels and seasonal vegs. Simply season fish with olive oil and lemon slices, wrap in foil and steam. Serve with simple mixed greens.
All this will take about half hour to buy and about 10mins to cook. Serve with crisp white wine, and jazz it up by getting a nice serving plate to present the antipasto, finish presentation with flowers on the dinning table.
man, some of these dishes sound awesome! sounds like i’m gonna have to get a little adventurous tonight!
OH! I want the chicken amaretto recipe!!
(no quantities listed)
boneless chicken breasts
salt, pepper, flour, onion powder, garlic powder
large white mushrooms, sliced
oil, butter for sauteing
fresh lemon juice
Amaretto di Saronno
chicken stock
Cut up boneless breasts into bite sized chunks or strips. Coat with mixture of flour, salt, pepper, onion & garlic powder to taste. Heat oil, butter in saute pan. Add chicken, saute until just barely cooked. Add mushrooms, cook for a couple of minutes. Add liquids (1/2 - 1 cup chicken stock/broth, ~1/4 cup (or more to taste) Amaretto, couple of Tbl. lemon juice), saute until sauce thickens. Serve over rice, accompany with steamed broccoli (sauce is good over broccoli).
Williams-Sonoma has all the recipes online that they publish in their beautiful, expensive books. Check out:http://content2.williams-sonoma.com/recipe/index.cfm?cmtype=GlobalNav&sid=WSE16NGK7CDAWQW954T4NINNICHM199A200509021106&src=hme
I suggest the Brine Roasted Chicken with Wine Jus: http://content2.williams-sonoma.com/recipe/recipedetail.cfm?objectid=7C0EC85E-69D3-4B64-912626A4799A7DF8
This is my one fancy dinner recipe if I have company. It’s excellent, but it does involve some work. You will need a big pot in which to soak the chicken, though. the longer it soaks, the better it turns out. and for cooking the chicken, buy one of those aluminum roasting pans at the store that you can throw away (less to clean up). make sure you put a rack under the chicken, though.
Serve this with 7-grain rolls or mashed potatoes, a veggie (asparagus?), and some white wine. You want to have rolls or mashed potatoes so you can use them to soak up the jus. Voila!
Now why in the hell can’t I find one of these?? Any more like you at home, dirtrunr?
I misread the meat part… my apologies.
I’ll bet you could get away with a strong fish. My bet is a quality tuna or a PNW Salmon (SAY NO TO ATLANTIC SALMON!!!) on the foreman with a little bit of lemon juice, cracked pepper and olive oil. Still going on the Pinot w/ this one.
Good luck!