I want to prepare a special dinner for a dear friend. I'm looking for your very best "restaurant quality" recipes. He's a "meat and potatoes" guy. Since it is SO COLD here now, I want something that I can prepare indoors. Please share your best dinner recipes. Thanks in advance!!
a small crown pork roast looks elegant
or a rack of lamb
but there's nothing wrong with a roast chicken or a couple of roasted cornish hens
for dressy vegies, I like a carrots and broccoli mix... with rice pilaf
or you can do a warm potato "salad" made with boiled wedges of potatos, skin on, and then doused with a zippy Italian dressing.
TexasShadow
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Always remember you're unique, just like everyone else.
Any of the ideas mentioned will work...what I would do is go to foodtv.com. They are LOADED with recipes that feature all of these items. I look for recipes by Emeril, Bobby Flay, and Mario (the Italian). The advantage here is you get just how they cooked it, ingredient order, seasoning, timing, etc. I got my gumbo recipe from Emeril. Course, it has been changed over the years, but the basic ingredient proportion came from the website. When looking for something different search for that item...you'll be amazed what will come up. GOOD LUCK!
Julie
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A good traveler has no fixed plans, and is not intent on arriving. ~ Lao Tzu
2 beef tenderloin steaks (4 ounces each)
1/2 cup dry red wine or reduced-sodium beef broth
1 teaspoon all-purpose flour
1/2 cup reduced-sodium beef broth
1 teaspoon each steak sauce, Worcestershire sauce and ketchup
1/2 teaspoon ground mustard
4 ounces fresh baby portobello mushrooms, sliced
1/4 teaspoon pepper
1/8 teaspoon salt
1 tablespoon minced fresh chives, optional
Directions:
In a large nonstick skillet coated with nonstick cooking spray, brown steaks over medium-high heat. Remove from pan; keep warm.
Reduce heat to medium; stir in wine or broth, loosening up the browned bits from the pan. Cook for 2-3 minutes or until liquid is reduced by half. Combine flour and broth until smooth; whisk into the skillet. Add the steak sauce, Worcestershire sauce, ketchup and mustard. Bring to a boil.
Return steaks to skillet along with mushrooms.
Cook for 4-5 minutes on each side or until meat reaches desired doneness (for rare, a meat thermometer should read 140°; medium, 160°; well-done, 170°).
I would add Twice Baked Potatoes and a Salad, perhaps Caesar
CEASAR SALAD DRESSING
Preparation time: 10 minutes. Will keep for a few weeks in refrigerator. In blender combine:
4 eggs
1 c. olive oil
6 tbsp. lemon juice
1 1/2 c. shredded Parmesan cheese
1 can flat anchovies
2 cloves garlic
1 tbsp. salt
1 tsp. dry mustard
Serve with croutons and Romaine lettuce. Makes approximately 1 1/2 cups dressing. Everyone LOVES this dressing.
I also like the Iceberg Wedge with Blue Cheese Dressing
Bleu Cheese Dressing
1/2 cup non-fat buttermilk (I use the powdered)
1/4 cup non-fat mayonnaise
1 ounce blue cheese (crumbled)
1 Tbsp shallot (minced)
1/4 tsp ground dry mustard
1 Tbsp white wine vinegar
Place all in blender and blend until smooth. Sprinkle crumbled Bleu Cheese on top of the wedge, perhaps add some toasted walnuts or candied pecans, bacon crumbles add a nice touch too, then pour dressing over all and serve cold.
This makes 4 1/4th cup servings.
Both retired. Travel with Nicky the Schnoodle. Son graduated and is teaching high school math. We notice he still prefers to use our checkbook! We still love our 2006 34' Allegro Bay XB and have 25,000+ miles on her.
All of these sound wonderful,I'm drooling. My favorite meal, and my wonderful wife makes it for me once a year, is:
Beef Wellington (prime rib in pastry) with a mild horseradish sauce
Fresh asparagus with bernaise sauce
twice baked potatoes
side salad with garlic croutons and raspberry vinaigrette
A good red wine
Then I sleep for 24 hours!
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Try this one! I adapted it for the crockpot from an old French family recipe given to my Mom by a neighbor over 50 years ago. It is absolutely wonderful and everyone I've made it for wants the recipe.
Crock Pot Boeuf Bourguignonne
(Serves 6-8)
5 lbs. chuck or any lean beef cut into 2" pieces
6 - 8 slices of bacon, diced
6 - 8 garlic cloves chopped
2 carrots chopped
1 leek chopped
2 cups onions chopped
1 lb. miniature carrots
Olive oil
1 6 oz. Can tomato paste
1 ½ tbs Beef Bovril (concentrate)
1 14 ½ oz can Beef Stock
3 tbs Worcestershire Sauce
2 bay leaves
2 tbs Herbs de Provence
1 bottle Dry red wine (Cabernet Sauvignon, Pinot Noir, Zinfandel, etc.)
2 lbs. small white onions
2 lbs. mushrooms
Sea Salt
Freshly ground pepper
Sugar
Cornstarch
Render the slices of bacon without browning, drain and chop. Brown the beef in the bacon drippings and added olive oil as necessary to lightly brown on all sides. Add beef and chopped bacon to the crock pot.
Saute the chopped carrots, leek, onion, and garlic until just barely soft. Add to the crock pot with the tomato paste, Worcestershire sauce, beef Bovril, beef stock, ¾ of the wine, bay leaves, Herbs de Provence, and freshly ground pepper.
At this point do not add any salt since there is salt in the Bovril and the stock; salt (and other seasonings) can be adjusted later.
Peel the small white onions or use frozen ones found in the supermarket frozen vegetable section, and add to the crock pot with the miniature carrots.
Cook on low if your pot has this setting. Time should be set for about 6 - 8 hours.
Three hours before done, add the mushrooms (either whole or cut in half).
½ hour before done, turn the crock pot heat up to high. Add the rest of the wine.
Stir in approximately 2 tbs sugar and adjust other seasonings to taste.
Using a slurry made with cornstarch and water thicken the stew to desired consistency. This usually takes approximately 4 tbs of cornstarch dissolved in ¾ cup of water; add more if necessary to achieve the thickness you want. Remember, the full thickening capacity of the cornstarch will not be reached until the dish reaches boiling or near boiling.
ACCOMPANIMENTS:
Noddles:
1 bag Wide Egg Noddles
1 cup bread crumbs
½ cup Parmesan cheese
4 - 6 cloves minced garlic
Extra virgin olive oil
Butter
Boil noodles per package directions. Meanwhile, saute garlic in olive oil until just barely soft, add bread crumbs and continue to saute until bread crumbs are browned. Remove from heat, cool, and add Parmesan cheese. Add butter to drained noodles to taste and toss with the garlic/Parmesan/bread crumb mixture.
Serve on the side, do not pour the Boeuf Bourguignonne over the noodles.
SERVE WITH:
Tossed green salad
Sour dough French bread
A good Pilsner style beer (wine can be used but may be a bit much since the dish is made with wine)
Frank, Martha & Ryan
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Roast a pork shoulder until it almost falls off the bone. To the pan drippings add 1 or two cans of cream of mushroom soup and enough water to get a nice gravy consistancy. We like to serve with Chateau brand bread dumplings but these are hard to find. They also sell potato dumplings that are excellent. If you can't find these, serve with spaetzle or Kluski noodles. Also serve with cold applesauce and saurkraut cooked all day with a little sugar and pan drippings added.
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