Ok, my dad is the best cook I know, hands down. I’ve never cooked for him before but have cooked with him several times. Now the time has come that I am having him over for a dinner prepared by me. I am a fairly good cook myself, not professional by any means but can follow a recipe (or tweak a recipe to make it more to my liking) but everything I know came from him in one way or another. I just can’t think of what to make. Jambalaya crossed my mind, but couldn’t find a recipe that really popped out at me. Please help!
Oh, I’ve asked this elsewhere and got no less than 3 lasagna recipes. Please don’t give me any more as I have lasagna down to a science. In fact I’d rather stay away from Italian dishes altogether as I am Italian and if I wanted Italian recipes I’d ask my family. Please help!
GreenTeaGOOD - said
February 9 2011 @ 10:55
Well, if Italian dishes are out of the mix, then consider some of these:
Making a zesty and even spicy vegetable dish can be a sure thing, as it is also inherently healthy, compared to other dishes, and there are many to choose from, as found on the linked recipe page below:
http://plusrecipes.com/PlusRecipes_Recipe_Categories_Grilled_Vegetables.htm
Also, how about a really good-tasting salmon dish, as someone else suggested, and a good recipe for one is also linked below (from the same recipe site):
http://plusrecipes.com/PlusRecipes_Recipe_Categories_Meat_and_Seafood_Seafood_Grilled_Tomato-Basil_Salmon.htm
Hope these will give you some inspiration, and good luck!
.
Source(s):
The Internet. Just whatever is available online and what I have on my mind, including the inclusion of relevant sites, like the one cited above that came into existence with my effort, which is intended to be useful. Helping people get the relevant info they want is great.
flyingbug - said
February 9 2011 @ 10:55
Well, you did mention jambalya…. Try making something your dad taught you to make.
http://www.foodnetwork.com/search/delegate.do?Nr=Record Type:Result&N=4294960911&fnSearchString=jambalaya
Sorry ’bout the brownie recipe–my search was for jambalaya, and the brownie recipe was ‘included’.
Cassandra - said
February 9 2011 @ 10:55
salmon=deliciousness
eve - said
February 9 2011 @ 10:55
When having guests I usually will try a simple menu/recipe Ive cooked before so I don’t go crazy, you want to relax and enjoy your visit.
Pick his favorite.My easy main meals , chicken kiev, roasted chicken, roasted lamb chops, pork tenderloin, pan sauteed fish : trout, salmon or tuna, with a hot starch like a good mashed potato or rice medley and an easy microwave veggie like steamed broccoli/or a crisp salad with a homemade dressing. That way you have something roasting on its own, something to time like hot rice and a quick no brainer veggie. Then I buy a fancy dessert.
Ok I give up
Crawfish Étouffée
Étouffées are hearty Cajun dishes that begin life with a roux, and the "holy trinity" of onions, bell pepper, and celery. Traditionally, this recipe is served over rice. From the French language, the word literally means "smothered". Drawing from its definition, there is no reason to limit this dish to rice. Try it over grilled pork, chicken, or fish. Many versions of étouffée can be found that call for tomatoes. While there is nothing wrong with using tomatoes, they are more characteristic of Creole dishes (such as Shrimp Creole), rather than true Cajun étouffée. Creole, Cajun, "to-may-toe", "to-mah-toe", this dish will make y’all happy either way.
Ingredients:
•6 tbsp butter
•4 tbsp flour
•2 cups onions, chopped
•1/2 cup bell pepper, chopped
•1/2 cup celery, chopped
•6 cloves garlic, minced
•2 tbsp dry sherry
•4 cups crawfish stock (any seafood stock or a vegetable stock with a seafood "base" can be substituted) •2 bay leaves
•4 sprigs fresh thyme
•1 1/2 tsp salt
•1 tsp black pepper
•1/2 tsp crushed red pepper
•4 dashes of your favorite hot sauce
•2 tsp Worcestershire sauce
•2 lbs Louisiana crawfish tails
•1/2 lemon, juiced
•1 cup green onions, chopped
•1/4 cup chopped parsley
•steamed white rice
Directions:
In a large pot or saucepan over medium-high heat, melt the butter. Whisk in flour, stirring constantly until medium or golden brown roux is achieved. Add onion, bell pepper, celery, and garlic to the roux. Sauté these vegetables until soft and translucent, 5-7 minutes. Add sherry to vegetables while scraping the bottom of the pan to loosen any bits stuck to the bottom of the pan. Add stock, bay leaves, and thyme, salt, black pepper, crushed red pepper, hot sauce, and Worcestershire and stir well. Cover, reduce heat, and simmer for 30 minutes, stirring occasionally. Add crawfish tails, lemon juice, green onions and parsley, then stir, cover, simmer 5 more minutes. Adjust salt, black pepper and hot sauce to taste. Serve in a soup bowl over steamed white rice.
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Me - said
February 9 2011 @ 10:55
From the best Cajun restaurant in New Orleans.
http://www.chefpaul.com/site.php?pageID=300&view=165
I’ve eaten this dish at his restaurant and made it dozens of times. It’s the best.
James Cameron - said
February 9 2011 @ 10:55
Asian Plum Salad
Ingredients:
1 (6-oz.) bag Fresh Express(r) Baby Spinach
1 cup water chestnuts, thin julienne strips
2 ripe plums, pitted and thinly sliced
2 green onions, sliced
1/4 cup torn cilantro leaves
Crispy Won Ton Strips (see below)
Ginger Dressing:
1/4 cup thick teriyaki sauce
2 tablespoons rice vinegar
1 tablespoon vegetable oil
1 teaspoon sesame oil
1 teaspoon grated fresh ginger
1/2 teaspoon sugar
Directions:
Combine all salad ingredients except won ton strips in a medium salad bowl.
Whisk together all dressing ingredients and pour over salad.
Toss well to coat and top with won ton strips.
Prep time: 15 minutes
Crispy Won Ton Strips:
Cut 6 won ton wrappers into 1/4-inch strips. Fry in 1 inch of hot vegetable oil for 2 minutes or until golden brown, then remove with a slotted spoon and drain well on paper towels.
Serving Size: Makes 4 – 6 Servings
A hearty potato soup recipe made even more delicious with the addition of bacon and cheese. Once the potatoes and veggies are cut, this chowder recipe comes together quickly and easily.
Makes 6 portions of Bacon and Potato Chowder
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Ingredients:
8 slices bacon
2 teaspoons olive oil
1/2 onion, chopped
1/2 cup diced carrots
1 stalk celery, diced
1 quart chicken broth
4 cups cubed potatoes
1/8 teaspoon cayenne pepper
1/2 cup shredded cheddar cheese
salt to taste
sour cream, as needed (optional)
Preparation:
Cook bacon in a soup pan until crisp. Remove, and reserve. Discard bacon fat, and add olive oil to the pan. Add onion, carrot, and celery, and sauté on medium-low until onion is translucent, about 5 minutes.
Add chicken broth, potatoes, and cayenne. Bring to a simmer, cover, and cook until potatoes and vegetables are tender, about 15 minutes. Turn off heat and stir in cheese, until melted. Dice bacon and add to soup. Seasoning with salt, and serve hot with a dollop of sour cream, if desired.
Southern Buttermilk Chicken
Ingredients
1 (3 pound) chicken, cut into 8 pieces 2 quarts buttermilk 2 tablespoons hot pepper sauce (such as Tabasco®) 2 tablespoons crushed garlic 2 cups vegetable oil for frying 3 1/2 cups all-purpose flour 1 1/2 tablespoons brown sugar 2 teaspoons salt 1 teaspoon ground black pepper 1 tablespoon ground dried sage 1 tablespoon paprika 1 tablespoon garlic powder
Directions
Rinse the chicken, and cut the chicken breast halves in half horizontally to make 10 pieces in all. Pat the chicken pieces dry with paper towels. Combine the buttermilk, hot pepper sauce, and garlic in a large plastic zipper bag. Add the chicken pieces, and squeeze the air out of the bag, close it, and refrigerate overnight.
The next day, preheat oven to 325 degrees F (165 degrees C).
Heat the vegetable oil in a large, deep-sided skillet over medium heat until the oil shimmers but doesn’t smoke. Whisk together the flour, brown sugar, salt, black pepper, sage, paprika, and garlic powder in a large bowl. Remove 2 or 3 pieces of chicken at a time from the buttermilk mixture, and press into the flour mixture until well coated. Shake off excess flour.
Fry 2 or 3 pieces of coated chicken at a time in the hot oil until the crust is golden brown, 3 to 5 minutes (chicken meat may still be pink inside). Drain on paper towels, and place into a 9×13-inch baking dish.
Bake uncovered in the preheated oven for 1 hour.
JennyP - said
February 9 2011 @ 10:55
It’s kind of a right-of-passage for a child to prepare a meal for a beloved parent. And, assuming that you also learned a great deal about cooking from your dad, you’ll want to showcase your special talents in a meal that you feel confident in making. What initially came to mind was for you to prepare a meal that both you and your father have enjoyed together in the past. That being said, here are some menu ideas you might consider:
Menu I:
Appetizer: Colassal Prawns with fresh horseradish sauce
Main: Grilled rib-eye steaks with gorgonzola or blue cheese butter
Side: Fresh green beans with lemon butter, fingerling potatos "smashed" with garlic and creme fraiche
Dessert: Chocolate lava cakes
Menu II:
Appetizer: Crostini topped with carmelized onions, blue cheese or brie, and a drizzle of honey
Main: Seafood Lasagne (white sauce, fresh spinach, lots of crab, shrimp)
Side: Baby lettuce salad with sliced fresh pears, grape tomatos, candied walnuts, gorgonzola, and Champagne Vinagrette
Dessert: Apple and Pear Crisp with Vanilla Bean Ice Cream
Menu III:
Appetizer: Potato Leek Soup with Mushrooms
Main: Roasted Herb Chicken with a dark cherry glaze
Side: Roasted twice baked sweet potatos
Dessert: Lemon ice box pie
Menu IV:
Appetizer: Asparagas wrapped in prosciutto, borsin stuffed baby tomatos, Spanish Manchego Cheese platter with grapes and crackers
Main: Pasta Fagiole or Minnestrone "Stewp"
Side: Warm bread, sweet butter, baby lettuce salad with shaved parmesan, fried radishes, Italian vinagrette
Dessert: Panna cotta with dark chocolate sauce
Menu V:
Appetizer: Crab Louis’ salads
Main: Grilled swordfish or salmon with a sweet onion glaze
Side: Wild Rice Pilaf, roasted tomatos with breadcrumbs
Dessert: Vanilla Bean Creme Brulee
Most of all, enjoy your evening with your dad!
Robert S - said
February 9 2011 @ 10:55
Then why not do a prime rib roast of beef or crown roast of lamb?
Choose some interesting vegetables to accompany the roast of choice.
Rli R - said
February 9 2011 @ 10:55
If you want a nice relaxing meal with your father with plenty of time to talk with him, then here is what I would recommend. It’s not fancy. It’s very simple, and yet it gives you time to talk and visit with your father.
Take a crock pot or fondue pot and fill it 3/4ths of the way with chicken broth (can be home made). Serve platters of raw foods – pork – thin sliced – chicken, beef, shrimp, etc – marinating or not as you wish. Have another platter of vegetables – pea pods, bok choy cut into strips, carrots, onions, celery, etc. Serve with Shish Kabob skewers. Each of you stab whatever you want on your skewer and stick it in the hot broth and cook it. After you’ve eaten all the meat and veggies that you want, add some chopped green onion and peas to the broth and pour into bowls to finish off the meal. You could even stir in a beaten egg to make egg drop soup from the broth.
You could make your own Fortune cookies for dessert and put your own fortune messages inside the cookies that honor your father.
I have found over time that the most important thing our parents (and ourselves) want from others is just their time and conversation.
Hope that helps.