You've invited someone special over fror dinner at your place. Where it goes from here depends on the meal you cook. What's your "sweep 'em off their feet" dish?
by 
MG1942 Has a Life Penguin
ANSWERS: 14
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Homemade Chicken Alfredo and a Romaine Salad with homemade balsamic dressing served with a White Zinfandel followed by a small bit of Vanilla Ice Cream for desert.
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a freshly tossed salad. shrimp on the side. A steak on the grill a (baked potato potato salad) Corn on the cob, and fresh homemade dinner rolls. served with a while wine.
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Chicken Marsala (olive garden's recipe) served over brown rice with sides of twice baked potato, fresh green beans sauted in butter with a little pepper, and dinner rolls. And if you plan on dessert go with something easy like a pound cake (you can buy these already made in the store) and top it with fruit and whipped cream.
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Corn dogs, Corn Muffins, and Corn on the Cob. I'm not gettin' any, am I?
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This depends entirely on you. My rule when cooking for someone is that they have to go to the store with me and pick out their favorite 3-5 ingredients. I'll base my dish around these. For example: Eggplant Tomatoes Beef Asparagus Chocolate Great combinations here... Tomato and arugula salad with shaved parmesan. Pan Roasted tenderloin with asparagus, eggplant 'caviar' and tomato jam. Reduced carminere (red wine), port and chocolate over ice cream with fresh strawberries. Try me.
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Bacon wrapped in bacon, with bacon on the side... bacon.
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Steak is usually a good bet. Add some oven-roasted potatoes and maybe some butternut squash, sauteed onions and a nice cheesecake(this is the kicker) for dessert:)
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Chilled shrimp with sauce Fresh mixed greens salad with choice of dressing Chilled Pinot Noir Broiled Lake Trout with lemon/butter A nice chilled dessert wine Homemade ice cream with fresh raspberries A kiss for the cook
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Steak on the grill slathered with a scoop of compound butter, twice baked potatoes, fresh asparagus and goat cheese wrapped in proscuitto and grilled then sprinkled with pignoli's. For dessert, fresh raspberries with an almond sabayon sauce. Becker Vineyard Cabernet. Yum.
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Appetizer - Portobello mushrooms with crabmeat stuffing. Salad - Beefsteak tomatoes topped with buffalo mozzerala and a basil leaf - drizzled with balsamic vinegar. Entree - Everyone gets a 3 oz Filet mignon topped with herbed butter and then a lobster casserole for all to share. Sides - Roasted baby yukon golds , Roasted asparagus. All served with crusy bread and appropriate wines. Dessert - Spanish coffee
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a pasta of sort or chicken cacitore(sorry about the spelling)! yum and definitely a dessert since that SHOULD classify as dinner! probably a chocolate mouse with whipped cream and strawberries! delicious!
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Pasta, a green salad, french bread, wine. A nice hunk of carrot cake afterwards. Simple, but yummy.
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It all depends on the girl ;) By the time I'm ready to take it to the next level, I'd know her likes and dislikes. Most girls I've cooked for found steak too heavy or too formal. Instead, I bake up chicken breast with a balsamic vinegar glaze, cut on the diagonal and served over a bed of spinach. Mixed green salad with mandarin oranges and almond slices tossed with a raspberry vinaigrette. Homemade croissant rolls with honey butter. Steamed broccoli serves as the vegetable. After such a light and refreshing dinner, the girl doesn't feel guilty for having dessert. The actual dessert varies with the girl, but it's always already in individual servings by the time she arrives. Pulling out a 9x13 pan and cutting it after dinner ruins the mood ;) I've done individual sized fruit pies, death by chocolate, tiramisu, sweet crisps topped or filled with sweetened mascarpone, chocolate cheesecake with chocolate shortbread crust and drizzled with a strawberry reduction, or even a special homemade icecream. Homemade chocolate bonbons are left with her, but aren't part of the meal.
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Okay, I have another one less heavy: Get one rock cornish hen, and split it in half down the back bone, roast it for 30 minutes in a hot oven (450) and brush it with a sweet vermouth-fresh thyme-garlic reduction. Serve it over wild rice, drizzle the remaining reduction over the birds and steamed fresh green beans sprinkled with toasted almonds. For dessert, homemade chocolate sorbet with a Pirouette cookie.
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