(Closed) Go to menu for a special meal!

posted 6 years ago in Cooking
Post # 3
5295 posts
Bee Keeper
  • Wedding: January 1993

Ricotta and spinach-stuffed pasta shells are a new fave of mine!


That or some quick steaks with cheesy garlic potatoes and salad.

Post # 4
343 posts
Helper bee
  • Wedding: August 2012

Baked portabello mushrooms stuffed with cream cheese, cubes of pancetta and loads of garlic

Chorizo, chickpea and roasted red pepper stew with saffron couscous

Apricot meringue pie

All served with a lovely Rioja and a nice single malt whisky as a digestif Smile

Edited to add my chorizo stew recipe (sorry, I work in metric!):

Doorstopper’s Delicious Chickpea and Chorizo Casserole with Saffron-Infused Couscous

Ingredients (for 4)
2 red peppers, chopped
1 chorizo ring (Tesco Finest is good, so is M&S), chopped into chunks
Extra virgin olive oil
1 onion, chopped
2 cloves of garlic, chopped
Ground cumin
Ground paprika
Red wine
2 tins of chopped tomatoes (preferably Napolina)
Soy sauce (honestly!)
Dried mixed herbs
1 tin chickpeas
250g couscous
Pinch of saffron threads
400 ml vegetable stock (or any other sort of stock, but I like Marigold)

1. Roast the red peppers for about 45-50 minutes at 175 degrees C (350 F) with plenty of olive oil and seasoning. You can time this to finish with the rest of the casserole and mix them in right at the end or do it in advance.
2. Fry the chorizo in a bit of olive oil until some of the chorizo oil comes out.
3. Fry the onions and garlic until soft (try not to burn the garlic)
4. Add the cumin and smoked paprika – as much as you want. I use probably about a tbsp of cumin and slightly more of paprika. Fry for about a minute.
5. Add a glass of red wine and a splash of soy sauce, and bubble vigorously to reduce.
6. Add the tomatoes and as many mixed herbs as you want, and bring to a simmer. Taste for seasoning and add soy sauce, salt, pepper or even a bit of sugar if it needs it. Cook gently, uncovered for about 30-45 minutes, adding some boiling water if it looks as if it’s drying out.
7. While it’s cooking, soak your saffron in a bit of boiling water.
8. About 10 minutes before it’s ready, pour the hot vegetable stock and the saffron water over the couscous and mix.
9. Add the roasted peppers and chickpeas to the pan and bring to a simmer again.
10. Fluff the couscous up with some olive oil, and serve that and the casserole on warmed plates.

I like to garnish with a bit of fresh coriander but realise it’s not to everyone’s taste!

Post # 5
6015 posts
Bee Keeper
  • Wedding: March 2012

I love apricots, not to tj, but that sounds yummy!

I either steam a few pounds of shrimp and have salad, and honey bread sticks…. and mint chocolate chip ice cream (we try to stay away from ice cream so we only get it on special occasions)

Post # 6
7311 posts
Busy Beekeeper
  • Wedding: October 2011 - Bed & Breakfast

Lemon chicken


  • 1-1.5 pounds of boneless, skinless chicken breasts or cutlets
  • 1 teaspoon olive oil
  • 1 package of italian dressing mix (the packet)
  • 2 lemons
  • Capers (optional)


  1. Place the olive oil in a pan and heat on medium-high
  2. Add in chicken
  3. Sprinkle chicken with the italian dressing mix
  4. juice the lemons and add the lemon juice to the pan
  5. cover and cook on low until the chicken is almost cooked through
  6. uncover for the last 5 minutes of cooking

Serve with capers on top, steamed broccoli and some pasta on the side. enjoy!

Post # 7
343 posts
Helper bee
  • Wedding: August 2012


Apricot meringue tart (Dan Lepard recipe):


100g plain flour, plus extra for rolling

1/4 tsp baking powder

1 tbsp baking powder

1 tbsp caster sugar

50g unsalted butter, softened

1 large egg yolk

2 tsp cold water


225ml milk

150g caster sugar

50g semolina or ground rice

125ml double cream

2 large egg yolks

1 tsp vanilla extract

1/2 tsp almond extract

150g good apricot jam

3 large egg whites


Sift the flour, baking powder & sugae together and rub the butter through evenly. Beat the egg yolk with the water, add to the bowl and work to a soft dough with a dash more water if needed. Wrap and chill the pastry for 40 minutes. Heat the oven to 335 F. Roll the pastry out thinly and use to line a deep 18cm (about 7″) tart case. Blind bake for 30 minutes, then remove the lining paper and beans and cook until the pastry is golden.

Put the milk, 50g of the sugar, the semolina and cream into a pan and whisk over heat until boiling, then beat in the egg yolks, vanilla and almond extract. Remove from the heat and leave for 10-15 minutes so that the semolina absorbs some of the moisture and the mixture thickens slightly.

Spread the jam over the base of the pastry case and spoon in the semolina. Beat the egg whites to soft peaks with an electric mixer, then slowly beat in the remaining 100g sugar to make a stiff meringue, pile it high and bake again at 390 F for 7-10 minutes until barely coloured.

Post # 8
5956 posts
Bee Keeper
  • Wedding: April 2018

Crab stuffed salmon belmar, asparagus, mashed potatos and bernaise sauce with a healthy helping of Nona for dessert!

Post # 11
5423 posts
Bee Keeper
  • Wedding: November 2012

Empanadas.  They are so painstaking tedious but he loves them.  I even drive into the hood to the market to get the proper ingrediants so I don’t substitute for the only thing available in the US-goya.  It’s not really a meal but he eats enough of them in one sitting.

ETA: when I make them its like a 2-3 day process. One day I’ll make the filling, another day I will stuff them maybe bake some.  If not I freeze them all and bake them another day.


I was thinking and I dont have anything terribly easy that he really enjoys.  Bastard.

Post # 10
2622 posts
Sugar bee
  • Wedding: November 1999

My “Quick Go-To” dinner is (this is different than my planned special dinner)


Crusty french bread and good cheese and pepper jelly as an app


Broiled lobster tails with a crab stuffing.

Cauliflower au gratin with white truffle oil

Roasted onions

and some other vegetable depending what I feel like and how much time I have

Post # 12
2905 posts
Sugar bee
  • Wedding: June 2013

I love to make risotto – it seems really labor intensive and special, but it’s actually pretty easy to make. And it’s delicious! This is my favorite risotto recipe: http://www.myrecipes.com/recipe/risotto-with-fresh-mozzarella-grape-tomatoes-basil-10000001654713/

And despite it’s nine zillion calories, this peanut butter pie is the best dessert ever: http://steamykitchen.com/17823-peanut-butter-pie-recipe.html

Post # 13
343 posts
Helper bee
  • Wedding: August 2012

I should have said, my quick dinner is a couple of really good steaks served with smoked paprika potato wedges Smile

Post # 14
2781 posts
Sugar bee
  • Wedding: October 2013

Tequila lime chicken, served on a bed of tortilla strips with a side of spanish rice and homemade salsa, delish, but requires marinading. 

Another one I love is a ricotta pasta, you need a can of dicedd tomatoes, some ricotta cheese, some cooked rotini, onions, mushrooms, bell peppers and chicken chopped in bit-sized chunks: cook chicken in a fry pan, chop up the veggies and saute in a large fry pan, add in the diced tomatoes, chicken, the cooked rotini and simmer until some of the liquid evaporates, add in the ricotta and then plate and serve. It’s a very light pasta dish.

Post # 15
6222 posts
Bee Keeper
  • Wedding: August 2013 - The Liberty House

My Fiance LOVES seared black pepper tuna, so I make that with his favorite side dish, asparagus with mustard and horseradish sauce

Post # 16
5009 posts
Bee Keeper
  • Wedding: April 2012

I’m a really good cook. I can make perfect souffles, beautiful home-made ravioli and considered entering MasterChef when I was younger… but honestly all Darling Husband wants is a really good steak and home-made ice cream or chocolatey dessert.

If I’m really splashing out, I’ll do bistecca alla Fiorentina (Florentine grilled T-bone steak marinated with garlic and rosemary) with goose fat roast potatoes. No veg (as it’s a treat for him to get a veg-free meal) but for myself I’d like a salad with it.

ETA: My brother’s super-special meal is my 24 hour roast rib of beef.

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