If you are looking for a filling, satisfying dish to decorate your dining table, try this stuffed pizza. Filled with Prosciutto, Mushrooms, Garlic, Red Onion, Spinach, Fresh Basil, Tomato, Brie, Mozzarella, and White Wine, it’s sure to enthrall your family, both with it’s complex flavor and dazzling appeal to the eye.
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For a healthy diet, it is recommended to eat fish at least twice per week. Try this fantastically healthy and delicious recipe of pan-cooked tilapia filets, blended with rich garlic, red onion, olive oil, pine nuts, finished with basil and white wine to brings out the delicate flavors of the fish!
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When it comes to steak, filet mignon is the granddaddy. There is no bone, less fat, and it is the most tender cut of beef you can get. Is it expensive? Yes, but for those special occasions when you simply need the best, filet is sure bring dining success to your table!
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There are a myriad of choices available in this day-and-age when it comes to pizza. When you come right down to it, however, there is nothing quite like homemade! This is a white-sauce variety, which is a bit untraditional, but becoming more popular. The ingredients are vibrant colored, fragrant, and the taste of these mingled together is spectacular.
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When visiting your favorite restaurant, have you ever had that "new" special on the menu and wondered, what is in this dish? What is that ingredient…that flavor that you just cannot quite identify?
If you are like me, I like to visit restaurants for new, fresh recipe ideas. If I find a dish that I enjoy, you can be it will appear on my own dining room table for my family sometime down the road. And, I will invariably modify (and, perhaps even improve) the recipe to my own unique taste.
The key is to understand what went into the recipe and how it was prepared originally from that original visit to that favorite restaurant.
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When the mood of your dining experience call for classic steak, but merits something really special and perhaps a bit untraditional, give this dish a try…filet mignon prepared in a red wine sauce with garlic, red onions, and finished with heavy cream. The rich garlic undertones, softened by the cream come together magnificently to brings forth the delicate flavors of the filet.
When purchasing the filet, ask the butcher to cut it to your specifications. Look at the meat first. Request the cut to come from the thickest end. Ideally, get a single piece that you can then cut into the individual steaks when you get home. And, ask the butcher to trim off any excess fat. Typical cuts of filet will range from 6 to 12 ounces. For our recipe, we will prepare generous 10 oz. pieces for four guest.
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For that traditional home style "meat and potatoes" meal, there is nothing quite like true, homemade mashed potatoes. To take this classic side dish a step further, we will be blending in roasted garlic and fresh basil leaves. The full flavor of roasted garlic will add incredible richness. The basil adds beautiful presentation, color, fragrance, as well as great flavor to polish the dish. The aroma in your home will be heavenly! When served, this variation is sure to bring applause to your dining room table.
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Fajitas can be prepared in a huge number of varieties and styles. The presentation factor can be incredible with the aromas during preparation and the wildly sizzling pan as the dish is being served to the table. Remember these things and try to plan the timing just right to accomplish our goal of preparing “The Perfect Fajitas”.
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For pasta-lovers, classic Alfredo is more than just tradition…it’s pasta perfection! Let’s start with this classic sauce and bring in the delightful taste of seafood, finished by the succulent background flavors of roasted garlic, mushrooms, and basil. You’ll be sure to please even the most selective pasta enthusiasts!
Recommendation: Serve with fresh, warm bread. For wine, pair it with a full-bodied white, such as a rich, buttery Chardonnay or Viognier.
The intense, roasted garlic undertones in the sauce will meld wonderfully with a full-bodied white.
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Lasagna is an especially nice dish for preparing in advance of a gathering. You can even make it the day before and keep in the refrigerator, where the flavors will continue to marinate. It will bake in less than an hour. The quantity is suitable for feeding a dozen or more guests, especially if accompanied with side dishes.
For the best “presentation”, it is especially nice to serve it whole in an extra-tall glass pan. The cheese on the top should be browned and singed along the edges. And, the anticipation for this dish will only increase as the aromas waft through the house as it slow-cooks in the oven.
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