Shannon's 2 no fail date meals (one hi-jacked from Emeril):
*Stuffed filet mignon on a bed of mashed potatoes and topped with firecracker onions*
Take a filet mignon, cut a slit in the top that goes about half-way through the filet. Stuff about 1 teaspoon of crumbled blue cheese in the pocket. Put a toothpick through the hole to close it. Put the filets in a big skillet, brown them for about 2 minutes on each side, then put them in the oven and cook them until they're done the way you prefer (well done for myself).
Boil peeled and cubed potatoes and then drain them when they're cooked all the way. Add butter, milk (or evaporated milk if you like it really thick), salt, pepper, cayenne, a little sour cream, fresh chopped chives, and blue cheese or ranch salad dressing, whichever you prefer (the blue cheese is tangier and adds more kick). The amount of these ingredients are related to how many potatoes you have prepared. Taste test your way through.
Fire cracker onions: Cut an onion theway you make onion rings, making the rings about 1/2 or 1/3 inch thick. Put them in a ziploc soaked with Frank's Red Hot hot sauce, let soak for like an hour or so. Fill a bowl half full of flour. Sprinkle the onions very well with flour, and then fry.
To plate, put a spoonful of mashed potatoes on a plate, put the filet on top (remove toothpick!!), and top the filet with a few firecracker onions.
*Salmon Caesar Salad*
Take a filet of salmon (about 3 and 1/2 or 4 inches wide), and place on a sheet of aluminum foil. Sprinkle with salt, pepper, cayenne (or Tony Chachere's if you can find it in a gourmet store), parsley flakes, and dill (do NOT forget the dill!). Melt some margarine or butter in the micorwave and brush it on the filet before and after adding the spices. Make a little pouch with the foil (bring in the sides, then fold the other sides over). Bake for about 20-23 minutes at about 400 degrees. Make a bagged or homemade caesar salad, wait until the fish has cooled, and top the salad with the salmon.
Enjoy, I have so mny recipes.
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