Need an idea for a really special dinner-?

Question

My husband just left this morning for a last minute business trip-he found out just yesterday afternoon that he had to leave town. It was only for one night, he'll be back very late tomorrow. Despite the fact that he had to get up super early to get to the airport on time, when I came downstairs this morning he had set the table for my breakfast. He did this the last time he had to go on a business trip too. He is so considerate and wonderful, so Saturday evening I would like to make something very special for dinner (preferably seafood) and dessert(preferably chocolate). Anyone have any suggestions? I'm a really good cook so I won't be intimidated by a complicated recipe.

Answer 1

Seared tuna with roasted vegetable couscous recipe

ingredients

    * 4 yellowfin tuna steaks, about 200g each and 2cm thick

    * 1½ tsp coriander seeds, lightly crushed

    * 250g couscous

    * 150ml vegetable stock, hot

    * 100ml boiling water

    * Sea salt and freshly ground black pepper

    * Olive oil

For the roasted vegetables:

    * 2 leeks, outer layers removed and cut into 2cm cylinders

    * 1 lrg red pepper - cubed into 2cm pieces

    * 1 lrg courgette - cubed into 2cm pieces

    * 1 lrg red onion - cut into 2cm pieces

    * 1lrg garlic clove - crushed

    * Handful coriander leaves, chopped

    * Zest and juice of a lemon

For the vinaigrette:

    * 4 tbsp olive oil

    * 1 tbsp white wine vinegar

    * Juice and zest of 1 lemon

Method: How to make seared tuna with roasted vegetable couscous

1. Preheat the oven to 220˚C.

2. Mix all the vegetables in a large bowl. Drizzle over a little olive oil and season well. Toss to coat all the pieces and tip out onto a foil lined, oiled and seasoned baking tray, making sure all the vegetables sit in one layer. Bake in the oven for 15-20 minutes or until the vegetables are cooked and slightly crisp round the edges.

3. Whisk together all the ingredients for the vinaigrette, season to taste and set aside.

4. Tip the couscous into a mixing bowl. Add a dash of olive oil and pour over the hot stock and water. Cover with clingfilm and leave for 15 - 20 minutes.

5. Season the tuna and coat with the crushed coriander and olive oil. Heat a frying pan, then add a splash more oil and the steaks, pan-fry for 2 minutes on each side. Pour over 2 tablespoons of the vinaigrette and transfer to a warm plate. Cover with foil and leave to rest for a few minutes.

6. Fork through the couscous to separate the grains. Add the coriander, lemon zest and juice, a couple of spoonfuls of the vinaigrette and season to taste.

7. Divide the couscous onto the plates. Spoon the roast vegetables onto the side. Slice the tuna steaks diagonally and arrange on top of the couscous. Finish with a drizzle of lemon vinaigrette.

or

Gordon's salmon with summer vegetables and walnut pesto recipe

Ingredients

    * 150g baby leeks, trimmed and sliced on the diagonal

    * 150g baby carrots, trimmed and halved lengthways

    * 150g baby turnips, trimmed and diced

    * 150g baby fennel, trimmed and sliced on the diagonal

    * 200g fresh peas, podded

    * 150g broad beans, podded and de-skinned

    * Handful of coriander leaves, finely chopped

    * Handful of basil leaves, finely chopped

    * 200g crème fraiche

    * Zest of 1 lemon

    * 75ml white wine

    * 1pt vegetable stock

    * 4 salmon fillets, skinned, approx 150g each

For the pesto:

    * 200g walnuts, lightly blanched and skinned

    * 3 garlic cloves, peeled and roughly chopped

    * 75g Parmesan, freshly grated

    * Handful of basil leaves

    * Approx 150ml olive oil

    * Juice of a lemon

Method: How to make Gordon's pan-seared salmon with summer vegetables and walnut pesto

1. For the pesto: place the walnuts, Parmesan, lemon and basil in a food processer, blitz to a coarse texture, whilst the motor is still running pour in the olive oil, season to taste and set aside

2. Heat some olive oil in a frying pan, add the baby vegetables, season and sweat for 2-3 minutes, add the zest of a lemon and continue to cook for another couple of minutes. When they are starting to soften deglaze the pan by adding the white wine, cook out for a minute or so and then add the stock and simmer for another minute. Strain the vegetables and set aside.

3. To cook the fish, heat a non-stick frying pan and add the olive oil. Fry the fish, skin-side down, for approx 3 minutes or until the bottom is crisp, then turn and cook for a further 3 minutes in the oven. Remove and season lightly and rest for a few minutes.

4. To finish the sauce: return the baby veg to the pan, add the crème fraiche and herbs, simmer gently and add the peas and beans. Divide into the serving bowls, and place the salmon on top, spoon some pesto onto the fish and serve immediately.

Title:SOUFFLE

Recipe #:

Yield:10-12 single portions

Ingredients

Flour, Bread90g.

Butter, Unsalted      90g.

Milk, Fresh500ml.

Sugar, Refined      120g.

Egg Yolks8-9 pcs.180g.

Vanilla2 tsp.         10ml.

Egg Whites10 pcs.300g.

Sugar, Refined60g.

Mis en Place:

•Preheat oven to 375F/190C.

•Butter the insides of soufflé dishes well and coat with refined sugar.

Procedure:

•Work the butter and flour well to form a paste.

•Dissolve the sugar in the milk and bring to a boil.  Remove from the heat.

•With a wire whip, beat in the flour paste.  Beat well to make sure there are no lumps.

•Return the mixture to the heat and bring to a boil, beating constantly.  Simmer for several minutes until the mixture is very thick and no starchy taste remains.

• Transfer the mixture to a mixing bowl.  Cover and let cool 5-10 minutes.

• Beat in the egg yolks and vanilla.

• Souffles may be prepared ahead up to this point.  Chill the mixture and scale portions of the base to order.  Proceed with the following steps.

• Whip the egg whites until they form soft peaks.  

• Add the sugar and whip until it forms firm, moist peaks.

• Fold the whites into the soufflé base.

• Pour the mixture into the prepared baking dishes and smooth the tops.

• Bake for approximately 30 minutes for large, and 15 minutes for single-portion dishes.

• Optiional:  3-4 minutes before the soufflés are done, dust the tops generously with powdered sugar.

• Serve immediately.

• CHOCOLATE- melt together 90 g. unsweetened chocolate and 30 g. sweet chocolate, add to the base after base is thickened.

Answer 2

2 tbsp Lemon juice

1 tbsp cooking sherry

1/2 tsp grated lemon peel

1.4 tsp. paprika

1/2 tsp thyme leaves

Orange roughy

Cooking spray

Any nice fish filets.

combine lemon juice, sherry, lemon peel, salt, paprika and thyme leaves in a small bowl. Put fish on Broiler pan. Spray fish DIRECTLY with cooking spray. Pour lemon mixture EVENLY over the fish. Broil until done about 5 mins or until fish flakes with a fork.

Steamed Vegetable Medley

2 med. carrots

1 med. zuccihni squash

1 med vidalia onion

12 oz fresh mushrooms

2 tbsp butter

cut peeled carrots in diaganal slices.

cut onions in 8 sections place in steamer basket.

Steam ten minutes.

add sliced zuccihini

salt lightly and steam 8 more mintutes

in skillet cook mushrooms 5 minutes in butter.

combine mushrooms with other veggies.

Buy a thing of microwave rolls from your grocers store.

1 1/2 cups of chopped dark chocolate

2 tablespoons milk

6 egg yolks

1/4 cup of confectioner sugar

2 cups of thickenened cream

Fresh berries ( optional)

Place chocolate and milk in a bowl over boiling water, stir CONSTANTLY till melted ( will be thick!)

remove and cool slightly, Place yolks and sugar in a large bowl beat in mixer til smooth.

beat cream with a mixer. Gently fold it through the chocolate mixture until just combined.

Spoon into small cups and chill for four hours. Serve with fresh berries if desired.

Fresh Iced tea to drink!

HOPE THIS HELPS!

ANd that is SO SWEET!

Answer 3

Caramelized Garlic Shrimp

______________________________________...

Ingredients

GARLIC:

1/2 teaspoon kosher salt

20 garlic cloves, peeled

Cooking spray

SHRIMP:

2 teaspoons olive oil

1 pound medium shrimp, peeled and deveined

1 teaspoon butter

3/4 cup half-and-half

1/2 cup fat-free, less-sodium chicken broth

¾ cup  grated Parmesan cheese

1/4 teaspoon salt

1/8 teaspoon black pepper

2 cups frozen loose-leaf spinach, thawed, drained, and squeezed dry

4 cups hot cooked linguine (about 8 ounces uncooked pasta)

Preparation

Preheat oven to 350°.

To prepare garlic, combine 1/2 teaspoon kosher salt and garlic in a bowl. Place garlic mixture on a jelly-roll pan coated with cooking spray. Bake at 350° for 25 minutes or until browned, stirring occasionally.

To prepare shrimp, heat oil in a large nonstick skillet over medium-high heat. Add shrimp; sauté 3 minutes or until done. Remove shrimp from pan.

Melt butter in pan over medium heat. Stir in half-and-half, broth, cheese, 1/4 teaspoon salt, and black pepper. Cook 1 minute or until cheese melts, stirring constantly. Stir in shrimp and spinach; cook 1 minute. Combine shrimp mixture, garlic mixture, and pasta in a large bowl; toss well. Serve immediately.

Mini Chocolate Lava Cakes

1 ½ cups semisweet chocolate chips

1 stick butter

1/2 teaspoon vanilla extract

1/2 cup sugar

3 tablespoons flour

1/4 teaspoon salt

4 eggs

butter cooking spray

1 tablespoon cocoa powder

8 strawberries, cut into slices- optional

Preheat the oven to 375 degrees F.

Microwave the chocolate and butter in the bowl for 2-3 minutes or until melted . Stir in vanilla.

In a large mixing bowl, combine sugar, flour and salt. Sift these into the chocolate and mix well with electric hand mixer. Add eggs one at time, fully incorporating each egg before adding the next. Beat at high until batter is creamy and lightens in color, approximately 4 minutes. Chill mixture for at least 2 hours.

Coat the top and each cup of the muffin tin with cooking spray. Dust with the cocoa powder and shake out excess. Spoon mixture into pan using a 4-ounce scoop or ladle. Bake for 10 to 11 minutes. Outsides should be cake-like and centers should be gooey. To remove: flip over tin onto a hard surface covered with wax paper. Top with strawberries.

*If serving, melt ½ cup of semisweet chocolate chips and then drizzle over muffins; sprinkle with powdered sugar.

Answer 4

Oh that is soooo sweet!!  

Answer 5

This sounds like a very special thing that your want to show your husband you appreciate him very much. So I know this is a very special recipe for me and my life partner but if you don't like this recipe there are tons of other in the recipe section of the chocolate blog. I love this site and use it for all my chocolate needs.

And its glad to know people do still love each other unconditionally out there.

Answer 6

Maryland Crab Cakes: http://www.recipezaar.com/8696

Flourless Chocolate Torte:  http://www.recipezaar.com/158507

Serve with a salad and rice pilaf.  Have fun!

Answer 7

Most men love steak.  

Indoor Rib Eye Steak cooking - Video:

http://www.videojug.com/film/how-to-make...

2.  Dessert

Seven layer bars (can be made with chocolate only):

http://www.cooks.com/rec/doc/0,1610,1521...

Here are different types of bars:

http://www.cooks.com/rec/search?q=seven+...

Answer 8

Tuna tartare with sesame wontons

Salad with Mandarin Orange Sections, Walnuts, and Blue Cheese w/Balsamic Vineagrette.

Steak and Lobster on the Grill (serve w/lemon butter)

Loaded Baked Potatoes

Chocolate Souffle

I am making an assumption that  you know how to prepare everything except for the appetizer and dessert, so here are the recipes for those two things. I made the tuna tartare one night for a romantic dinner for 2 before my husband deployed....he was begging for more!

TUNA TARTARE w/SESAME WONTON CRISPS

Sesame Wonton Crisps

12 wonton wrappers (can substitute egg roll wrappers)

2 tablespoons olive oil

3 tablespoons sesame seeds

Tuna Tartare

6 ounces sushi-grade tuna, cut into 1/4-inch dice

2 tablespoons green onions, green parts only, finely chopped

2 tablespoons sesame seeds, toasted

2 tablespoons soy sauce

1 teaspoon sesame oil

1 teaspoon peeled and grated fresh ginger

1 clove garlic, minced

3/4 teaspoon orange zest

2 tablespoons cilantro, finely chopped

1/2 teaspoon kosher salt

1 avocado, cut into 1/4-inch dice

2 teaspoons lime juice

Cilantro sprigs for garnish

Sesame Wonton Crisps: Preheat oven to 350�F. Line a baking sheet with parchment paper. Cut the wonton squares on an angle to make two triangles. Arrange the wonton triangles on the baking sheet. Spray with olive oil on one side (or brush lightly). Sprinkle lightly with sesame seeds. Bake until golden, about 6 minutes. (Can burn easily so watch carefully). Let cool. (Alternatively, if you want cups, put the oiled whole wrappers in mini muffin tins). Remove triangles from the pan and let cook on a cooling rack.

Tuna Tartar: Mix tuna, green onions, sesame seeds, soy sauce, sesame oil, ginger, garlic, orange zest, cilantro and salt together in a medium bowl. Mix well.

Assembly: Right before ready to serve, add the avocado and lime juice. (Do not mix in advance.) Place a heaping teaspoon of the tuna mixture on each wonton triangle. Garnish with a sprig of cilantro. Serve immediately. It is important that the tuna is not left at room temperature for more than 1 hour.

CHOCOLATE SOUFFLE

1/3 cup sugar plus additional for sprinkling

5 oz bittersweet chocolate (not unsweetened), chopped

3 large egg yolks at room temperature

6 large egg whites

Accompaniment: lightly sweetened whipped cream

Special equipment: a 5 1/2- to 6-cup glass or ceramic soufflé dish PreparationPreheat oven to 375°F. Generously butter soufflé dish and sprinkle with sugar, knocking out excess.

Melt chocolate in a metal bowl set over a saucepan of barely simmering water, stirring occasionally until smooth. Remove bowl from heat and stir in yolks (mixture will stiffen).

Beat whites with a pinch of salt in a large bowl with an electric mixer at medium speed until they just hold soft peaks. Add 1/3 cup sugar, a little at a time, continuing to beat at medium speed, then beat at high speed until whites just hold stiff peaks. Stir about 1 cup whites into chocolate mixture to lighten, then add mixture to remaining whites, folding gently but thoroughly.

Spoon into soufflé dish and run the end of your thumb around inside edge of soufflé dish (this will help soufflé rise evenly). Bake in middle of oven until puffed and crusted on top but still jiggly in center, 24 to 26 minutes. Serve immediately.

Cooks'note:

• Soufflé can be assembled up to 30 minutes before baking. Keep, covered with an inverted large bowl (do not let bowl touch soufflé), at room temperature.

Enjoy!

Answer 9

Creamy Tuna Casserole

1 small package egg noodles

1 teaspoon table salt

2 tablespoons Butter

2 tablespoons Flour

1/2 teaspoon Salt

1/4 teaspoon Black pepper

1/2 teaspoon Paprika

1 cup Half & Half or milk

1 can condensed cream of mushroom soup

8 ounces Cream cheese

1 large can solid pack tuna in water

~or~

2 small cans solid pack tuna in water

Saltine crackers, finely crumbled, or, unseasoned bread crumbs

1 cup grated sharp cheddar cheese

Cook noodles in water to cover in which 1 tsp table salt has been added, until al dente' -- see directions on the package. Drain into colander and keep hot until needed over boiling water.

Make sauce. Melt butter over low heat. Add flour to butter, stirring in well. Season with Salt, Black pepper and Paprika. Heat mixture over medium heat for several minutes, but do NOT brown. Add Half & Half or, milk, stirring in well. Do NOT boil. Stir until thickened. Add mushroom soup, along with cream cheese cut up in blocks, stirring in well. Add a bit more Half&Half or milk if sauce is too thick. Break up solid pack Tuna and add it along with water in can(s).

Fold sauce and noodles together and pour mixture into a buttered 13" x 9" x 2" baking dish. Crumble saltine crackers on top or sprinkle with unseasoned bread crumbs. Bake at 375 Degrees F. for 45 minutes. Sprinkle cheddar cheese on top just before done and allow to melt. Serve HOT! ENJOY

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

Salmon Noodle Casserole

INGREDIENTS:

1/4 cup finely chopped green bell pepper

1/4 cup finely chopped onion

2 tablespoons butter

1 can (10 1/2 oz) condensed cream of celery soup, undiluted

1/2 cup milk

1 1/2 cups shredded Cheddar cheese

1 can (16 ounces) salmon, drained and flaked

4 ounces medium noodles, cooked

1/4 cup sliced black olives, optional

1 cup soft bread crumbs tossed with 1 tablespoon melted butter

PREPARATION:

In saucepan cook green pepper and onion in 2 tablespoons of butter until tender. Add soup and milk; heat until bubbly, stirring constantly. Add cheese; stir until melted. Stir in salmon, drained noodles and olives.

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

For dessert:

Best No-Bake Cheesecake you can make this chocolate cheese squares by preparing chocolate pudding and replacing the cheer pie filling part

"This is an amazing recipe that I just threw together one day. Everyone loves it so much, it doesn't last long. This is good with any kind of canned or fresh fruit."

INGREDIENTS:

1 1/2 cups graham cracker crumbs

1/3 cup packed brown sugar

1/2 teaspoon ground cinnamon

1/3 cup butter, melted

2 (8 ounce) packages cream cheese

2 teaspoons lemon juice

1 pint heavy whipping cream

1/3 cup white sugar

1 (21 ounce) can cherry pie filling

DIRECTIONS:

1. In a small bowl, stir together the graham cracker crumbs, brown sugar and cinnamon. Add melted butter and mix well. Press into the bottom of an 8 or 10 inch springform pan. Chill until firm.

2. In a medium bowl, beat together the cream cheese and lemon juice until soft. Add whipping cream and beat with an electric mixer until batter becomes thick. Add the sugar and continue to beat until stiff. Pour into chilled crust, and top with pie filling. Chill several hours or overnight. Just before serving, remove the sides of the springform pan.

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

Blueberries n' Cheese Squares -- you can make this chocolate cheese squares by preparing chocolate pudding and replacing the blueberry filling part

"A delicious and creamy no-bake blueberry dessert. It's easy to make and has a beautiful presentation."

INGREDIENTS:

2 cups graham cracker crumbs

1/2 cup butter, melted

1 (8 ounce) package cream cheese

1/4 cup milk

2 tablespoons confectioners' sugar

1 (21 ounce) can blueberry pie filling

1 cup heavy whipping cream

3 tablespoons white sugar

1 teaspoon vanilla extract

DIRECTIONS:

1. In a small bowl, stir together the graham cracker crumbs and butter. Set aside 1/2 cup for topping, and press the rest of the crumbs into the bottom of a 7x11 inch baking pan. Set aside to chill in the refrigerator.

2. In a small bowl, beat the cream cheese, sugar and milk until smooth. Spread evenly over the chilled crumb layer. Spread the pie filling over the cream cheese layer, and chill while preparing the whipped cream. In a chilled bowl, whip the heavy cream, sugar and vanilla until stiff, spread over the top of the blueberry layer. Sprinkle the top with the remaining graham cracker crumb mixture and keep chilled until serving time

Answer 10

8 boneless skinless chicken breast halves (2 1/2 pounds)

1 teaspoon lemon pepper

1 tablespoon vegetable oil

3 tablespoons lemon juice

1 teaspoon grated lemon peel

1/4 cup chopped toasted pistachio nuts, if desired

Lemon slice, if desired

1. Flatten each chicken breast half to 1/4-inch thickness between sheets of plastic wrap or waxed paper. Sprinkle both sides of chicken with lemon pepper.  

2. Heat oil in 12-inch skillet over medium-high heat. Cook chicken, lemon juice and lemon peel in oil 15 to 20 minutes, turning chicken once and stirring juice mixture occasionally, until juice of chicken is no longer pink when centers of thickest pieces are cut.

3. Serve chicken topped with juice mixture, nuts and lemon slices.

LEMON CHICKEN

Answer 11

Bacon wrapped scallops & linguine with chocolate mousse for dessert.

Or lobster and corn on the cob with chocolate cake. =]

The second one isnt that fancy but its lobster and it tastes really good.