Tuesday, May 6, 2008


k, so Friday is the one year anniversary of when Gulliver and i had our first date. i am gonna make him a fancy dinner, but have NO idea what to make.

i need suggestions!!!!!

i have some ideas for sides, but the ACTUAL dinner part eludes me. i found a recipe for proscuitto wrapped asparagus. and i was going to make a spinach, strawberry and smoked walnut salad. but for the main course.... i'm lost.



possible menu:

Grilled Tilapia Piccata en Papillote
Sweet, mild tilapia blends exceeding well with lemon, capers, butter and white wine in this deceptively easy meal. The parchment paper lends a fancy touch to a very simple and fast dish.
Serves 2
1 tablespoon olive oil, divided
2 tilapia fillets (about 6 ounces each), skinned, rinsed and patted dry
1 teaspoon olive oil, divided
2 tablespoons butter, divided
1/4 cup dry white wine, divided
juice of l lemon, divided
1/4 cup sweet onion, chopped, divided
2 tablespoons fresh parsley, divided
2 tablespoons capers, chopped, divided
2 garlic cloves, minced
1/2 teaspoon sea salt, divided
1/2 teaspoon pepper, divided
1 tablespoon fresh parsley (for garnish)
Preheat grill to medium-high heat. Coat the inside bottom of two large squares of heavy-duty foil with oil. Place two sheets of parchment paper over the oiled foil and coat the bottom of the parchment paper with oil.
Center tilapia fillets on parchment and drizzle each with 1/2 teaspoon olive oil. Top each with 1 tablespoon butter, 2 tablespoons wine, lemon juice, 2 tablespoons onion, 1 tablespoon parsley, 1 tablespoon capers, garlic and 1/4 teaspoon salt and 1/4 teaspoon pepper.
Fold up the edges of the parchment and seal to keep tasty juices inside. Fold foil over parchment to contain it, making a small pouch. Center fish over heat. With the grill cover on, grill for 8-12 minutes or until tilapia flakes easily. Open foil, remove parchment pouches to individual plates, cut top of paper and peel back edges to serve. Garnish with fresh parsley.

Prosciutto-Wrapped Asparagus
Serves 4
20 stalks of asparagus
4 thin slices of prosciutto, fat removed
4 teaspoons unsalted butter
freshly ground pepper
1/2 cup freshly grated Reggiano Parmesan
1 lemon, quartered
Cut off tough ends of asparagus. Cover asparagus with water in a skillet; bring to a boil and cook until tender but still firm, 3–4 minutes. Drain well.
Divide asparagus into 4 bundles of 3 stalks each. Wrap prosciutto slice around center of bundle. Place the bundles into oven-proof dish; dot with butter; season with pepper, and sprinkle with parmesan cheese. Place in the oven to brown the cheese, 4–5 minutes.
Serve with lemon wedge.

Parmesan Roasted Potatoes
1 1/2 pounds new potatoes, unpeeled, cut into 1-inch chunks
3 tablespoons olive oil
1 1/2 teaspoons kosher salt
1/4 teaspoon black pepper
1 cup (4 ounces) grated Parmesan
8 sprigs fresh thyme
Heat oven to 400° F. In a medium bowl, combine all the ingredients. Transfer to a roasting pan or 9-by-13-inch baking dish. Roast, stirring once, until golden brown and crisp, about 50 minutes. Serve hot or at room temperature.

still working on dessert? and i was told that the salad might not GO with the other dishes.


LadyBlue said...


Grill some steaks?

Stuffed chicken breasts?

Pork loin?

Lola said...

i just made steaks last night with an amazing butter and red wine reduction that is always a crowd pleaser. i also sautee onions and mushrooms in it to top the steaks.

let me know if you want the recipe.