ISO: Dinner to impress guys!

[MKSquared]

Okay, everyone: I need your help. Next week, I'm headed up to Canada (outside of Toronto) to meet someone I've never met and his very gracious host who's also putting me up for a few days. I'm bringing a "hostess" gift of cookies (I just want to bake) and beer (they're guys, after all). But, I want to cook them dinner!

So, here are my parameters:
1) I'll be away from home, so I can't count on the kitchen being well-stocked. If I plan ahead, I can bring a few necessary items - chef's knife, good pan ... but I'd have to know about it ahead of time.
2) I'll be about 1.5 hours outside of Toronto, and I have no knowledge of grocery stores out there. Specialty items? Need to plan on bringing them.
3) I'm driving 5.5 hours to get there, so it has to be cooler-transportable if I bring anything perishable.
4) I have no idea what these guys like to eat. I know they like beer. That's all I know for certain.

So ... any brilliant ideas? Most likely, it will be the only meal I do for my friend ever... so no pressure. :D Help!

[CKL]

This is just me, but I'm always impressed and really happy when somebody makes me pancakes for breakfast. With real maple syrup around, phoosh! Happiness IS found through the stomach :D

Edit: Oh, I just saw you wanted to make dinner. Oh well. But didn't I see a CL article a few months back on making pancakes for other meals besides breakfast?

CK

[Kahlico]

CKL you sound just like my DH. In fact, I was planning on making him hashbrowns and buckwheat pancakes with real maple syrup. Always a winner in my house. Breakfast for dinner is a staple around here.

P.S. I have a fat cockatiel who says hi to your bird :D

[kwormann]

In college, I used to cook Stromboli for DH (then DBF) and his Frat brothers.....they LOVED it! Now very glamorous, but a BIG hit!

I took frozen bread dough and thawed it. I spread it out on a cookie sheet. I spread pizza sauce on it then "stuff"...pepperoni, cheese etc. on 1/2 half. I then folded the "unadorned" half over and sealed the edges, sprinkled water on it, and baked it 350 for 20 min or so. Im telling you, BIG hit with the beer crowd!

[Natasha]

Hi Mary Kate,

Haven't had a moment to think about what you could bring, except to comment on the beer. This is your Australian friend, right? And the person he's staying with is Canadian? If so, I would buy the beer here in Canada (at "The Beer Store"; we don't sell beer in grocery stores in Ontario). I say this because rare is the Canadian who will drink American beer. :p I don't say this in a critical way, but just 'cause it's true. ;) Canadian beer tends to be a bit fuller-bodied or stronger, and there are some incredible microbrews in Ontario. Anyway...well-meant advice. Please don't take offense, anyone!!

More importantly, in which town/city are you going to be? I know that area and might be able to point you to a good grocery store or two, or else a good farmer's market. That would allow you to pick up fresh ingredients in case you don't want to haul up stuff like meat or veggies. Moreover, there are certain things (e.g., citrus fruits) that I believe people are prohibited from taking across the border.

Have a blast!

Natasha

[Peggy C.]

Originally posted by Natasha
Hi Mary Kate,

Haven't had a moment to think about what you could bring, except to comment on the beer. This is your Australian friend, right? And the person he's staying with is Canadian? If so, I would buy the beer here in Canada (at "The Beer Store"; we don't sell beer in grocery stores in Ontario). I say this because rare is the Canadian who will drink American beer. :p I don't say this in a critical way, but just 'cause it's true. ;) Canadian beer tends to be a bit fuller-bodied or stronger, and there are some incredible microbrews in Ontario. Anyway...well-meant advice. Please don't take offense, anyone!!



No offense taken (atleast by me), I tend to agree, unless of course it's from the Great Lakes Brewing Co.!

Sneezles recipe sounds good, will you have access to a grill? Most guys I know love steak, so that might be a hit. Maybe the chipotle lime flank steak?

[MKSquared]

Originally posted by CKL
This is just me, but I'm always impressed and really happy when somebody makes me pancakes for breakfast. With real maple syrup around, phoosh! Happiness IS found through the stomach :D
CK

Only problem with this is ... I cannot make pancakes! There's just certain things that every cook finds an insurmountable challenge, and with pancakes, I have met my match.:rolleyes: It's a brilliant idea, though!

Natasha, Peggy -- The beer I was thinking about was a selection of Great Lakes Brewery beer. :) Maybe I'll bring a few of those (chilled, of course) and stop up at "The Beer Store" :D for some reinforcements. Natasha -- I'm PM'ing you ...

[Natasha]

PMed ya back. :)

Great Lakes Brewery beer DOES sound good. I should try some next time I'm in Ohio or thereabouts! Thanks for the tip.

Natasha

[greysangel]

To go along with the beer, I would agree with a meat and potatoes kind of thing.

1)A really good grill steak with some kind of rub or sauce and some kind of potato casserole...either the dauphinoes or two toned grilled potatoes (my new favorite..the sweet potato wedges are to die for) lime potato salad or good ole garlic mashers and grilled corn on the cobb or roasted marinated veggies (portobello mushrooms, zucchini, red peppers, squash etc)

2)Burgers with the works. The Monterey Jack Burgers are really really tasty. See above for sides.

3)Meatloaf...it's amazing how much guys like meatloaf. There are lots of really good recipes for meatloaf.

4)Nothing tastes as good with beer as Mexican :D The mexican chicken casserole rocks, the chicken enchiladas from last august rock, the spinach and mushroom quesadillas are really good or you could do fajitas with the works (guys like play food :D ) The rice and refried beans could be done ahead of time if you wanted.

That's my .02 :D

JeAnne

[Peggy C.]

you can point me in the direction of the 2 toned grilled potatoes I'd be eternally grateful!

[greysangel]

Peggy...so yummy :D I use only sweet potatoes because they are just irresistable. I also have a hard time finding small sweet potatoes so I cut the bigger ones like thick fries.

Ooops! I just noticed I said grilled and it's roasted...still good and I'm sure these could be grilled as well.

Enjoy!

JeAnne

Two Tone Roasted Potatoes

CL Issue?

Ingredients
1 teaspoon chili powder
3/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground red pepper
1/4 teaspoon black pepper
1-1/2 tablespoons olive oil
1 garlic clove, minced, or 1/2 teaspoon bottled minced garlic
3 small sweet potatoes (about 1-1/2 pounds), each cut lengthwise into 8 wedges
3 small baking potatoes (about 1-1/2 pounds), each cut lengthwise into 8 wedges


Directions
Prep Time: 10 minutes
Cooking Time: 35 minutes

Preheat oven to 450º.

Combine first 7 ingredients in a large zip-top plastic bag. Add potatoes; seal and shake to coat potatoes with spice mixture. Place potatoes on a baking sheet. Bake at 450º for 35 minutes or until tender.


Servings/Serving Size:
8 servings (serving size: 6 wedges)

Nutrition Facts
(per Serving):
206 calories, 42.5 g carbohydrates, 0 mg cholesterol, 2.9 g fat, 241 mg sodium, 3.3 g protein, 30 mg calcium, 1.8 mg iron, 4.3 g fiber

[lorilei]

Originally posted by Natasha
PMed ya back. :)

Great Lakes Brewery beer DOES sound good. I should try some next time I'm in Ohio or thereabouts! Thanks for the tip.

Natasha

OR when you're in WISCONSIN :D

[CKL]

P.S. I have a fat cockatiel who says hi to your bird

Oh! So cute! I wanted a cockatiel but my fiancee has put the foot down with all the lovebirds and budgies already here... she's not a bird person, I fear :) Well, at least not until we get a dog for her... hehehehe


Only problem with this is ... I cannot make pancakes! There's just certain things that every cook finds an insurmountable challenge, and with pancakes, I have met my match. It's a brilliant idea, though!

MKSquared - check out the buttermilk pancake recipe that I found here a while ago - this is a winner. I too was not a pancake making person until I found this very, very, very yummy recipe.

http://brunch.allrecipes.com/az/bttrmilkpncksii.asp

Anyhow I'm off to review and then write my last exam today for my accounting course, wish me luck guys.

CK

[Jewel]

This is my no-fail 'SCORE' dinner. :D DH loves this meal, and I've fixed it for every single gotta-impress-'em guest we've had and I've always gotten RAVE reviews each time. You can take the Filet Mignons in your cooler, and the rest of the items are pretty basic. Easy peasey and SO good! The menu is Steak Au Poivre, Vidalia Onion and Feta Risotto, and Garlicky Green Beans. The risotto is a CL recipe so you can find it in CL Complete, the green beans are my recipe on this board but SO easy, and here is the steak recipe:

Steak Au Poivre (French Pepper Steak)

4 beef tenderloin steaks, cut 1 inch thick (about 2 1/4 pounds)
4 teaspoons crushed black peppercorns
2 tablespoons butter
Salt
1/4 cup chopped shallots
2 tablespoons butter
1/3 cup water
1 teaspoon beef-flavor instant bouillon (or 1 cube crushed)
3 tablespoons brandy

1. Place 1 steak on waxed paper. Sprinkle with 1/4 to 1/2 teaspoon cracked peppercorns; rub over meat and press in with heel of hand. Turn steak and repeat on other side. Repeat this procedure with the remaining 3 steaks.

2. In a 12-inch skillet, melt the first 2 tablespoons of butter. Cook steaks over medium-high heat to desired doneness, turning once. Allow 11 to 12 minutes total cooking time for medium doneness. Season steaks on both sides with a little salt. Transfer steaks to hot serving platter; keep hot. Hint: This will cook steaks a little bit more, so you may want to adjust cooking time in skillet.

3. In same skillet, cook shallots in 2 tablespoons butter, about 1 minute or until tender but not brown. Add water and bouillon; boil rapidly over high heat for 1 minute, scraping up browned bits from pan. Stir in brandy; cook for 1 minute more. Pour mixture over steaks and serve immediately.

And the green bean recipe:

Garlicky Green Beans

1 lb fresh green beans -- cut into 3" pieces
2 TBS butter
3 cloves garlic -- finely minced
1 tsp chicken bouillon granules (not cube!)
1/4 cup white wine
salt and pepper to taste

Steam or boil green beans for 4-5 minutes until crisp-tender.

In medium skillet over medium heat melt butter, add garlic, and saute for 3 minutes or until tender and fragant.

Add green beans, stir well to coat with the butter/garlic mixture, sprinkle chicken bouillon over beans and stir to mix, then saute another 5 minutes to desired doneness.

Turn heat up to medium high, then pour in the wine and let it sizzle and evaporate most of the alcohol. Lower heat, add salt and pepper to taste, and stir thoroughly. Serve immediately!

[Molli526]

I second the steak. I have a recipe from Martha for Beef Tenderloin which is similar to Jewel's Steak A Poivre. My friend and I made the tenderloin 2 years ago on New Years Eve and DH is still talking about it. It was super easy and delicious!

[Natasha]

Originally posted by lorilei


OR when you're in WISCONSIN :D

Yay! Yet ANOTHER reason to come to Wisconsin. :) Time to start swimming across those Great Lakes...

Natasha

[Molli526]

Here's the tenderloin if you are interested...



* Exported from MasterCook *

Beef Tenderloin with Shallots and Red Wine Glaze

Recipe By :Martha Stewart
Serving Size : 4 Preparation Time :0:00
Categories : Beef

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/4 pounds beef tenderloin -- trimmed and tied
8 sprigs fresh rosemary
16 shallots -- peeled and trimmed (I used garlic)
2 tablespoons olive oil
Kosher salt
freshly ground black pepper
1/2 cup dry red wine
1/2 cup chicken broth

Let the tenderloin come to room temperature. About 45 minutes. Preheat oven to 425*F with a rack in the center. Arange seven rosemary sprigs in a medium roasting pan; place tenderloin on top. Arrange shallots around tenderloin. Rub meat and shallots with the oil; season with salt and pepper.

Roast 25 minutes. Turm the shallots for even browning; if the roast is dry, baste with more olive oil or pan juices. Cook 10 to 15 minutes more, until the shallots are golden; transfer to a small bowl; reserve. Meat should register about 125*F (for rare) with an instant read thermometer. Transfer beef to a medium platter. Let sit for at least 10 minutes at room temperature before carving.

Meanwhile, chop the remaining sprig of rosemary into small pieces. Place the roasting pan over high heat. Add the wine and the stock. Cook, scraping the bottom of the pan to collect any cooked on bits, until the liquid is reduced by half, about six minutes. Serve the beef with the gravy and reserved shallots.

Source:
"Martha Stewart Living Cookbook"

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NOTES : To give the meat more flavor, tie several rosemary sprigs to the top of the tenderloin with kitchen twine before roasting.
Nutr. Assoc. : 0 0 0 0 0 0 0 0

[buddie]

guys like chips and dip with their beer and this dip has always been a HUGE winner with the guys...

you can buy almost everything before you go except the cheese and meat...


Bean Dip
1 canned kidney beans, mashed
1 lb ground beef cooked and drained
1 small can of diced green chilis
1 bottle of HOT ketchup (heinz makes what is called HOT ketchup)
block of cheese

cooked the meat and then add all the rest of the ingredients mixing well until cheese is melted and hot. serve with chips! yummy! saves well in refrig reheat in microwave

[Laura B]

Along similar lines to what others have suggested: I would make steak. A sure hit for me is always filet mignon with Port Wine Mushroom Sauce from the CL cooking class on sauces. It is seriously delicious restaurant-quality fare. I am making this tonight for my in-laws in fact!


* Exported from MasterCook *

Port-Wine Mushroom Sauce

Recipe By :Cooking Light Magazine. April 2000. Page: 142.
Serving Size : 4 Preparation Time :0:00
Categories : April 2000 Sauces


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups shiitake mushrooms -- caps, sliced (about 3-1/2 ounces)
1 tablespoon all-purpose flour
1/3 cup port wine -- or other sweet red wine
1/4 cup minced shallots
1 tablespoon balsamic vinegar
1 cup beef broth
2 teaspoons Worcestershire sauce
1 teaspoon tomato paste
1/8 teaspoon dried rosemary
1/2 teaspoon Dijon mustard

1. Combine mushrooms and flour in a bowl; toss well.

2. Combine wine, shallots, and vinegar in a medium skillet. Bring to a boil; cook until thick (about 3 minutes). Reduce heat to medium. Add broth, Worcestershire, tomato paste, and rosemary; cook 1 minute. Add mushroom mixture; cook 3 minutes, stirring constantly. Stir in mustard. Yield: 1 cup (serving size: 1/4 cup).




- - - - - - - - - - - - - - - - - - -

NOTES : This deeply flavored brown sauce is reminiscent of the classic bordelaise sauce but made in a fraction of the time. It's virtually fat-free--another plus. This sauce garnered our highest rating in the Test Kitchens. Try it with beef, lamb, venison, or pork.

Cooking Light Nutritional Information: Calories 69 (3% from fat), Fat 0.2g (0.0g sat), Fiber 0.5g



This is a fabulous and simple potato side dish to go with the steaks. I am also making this tonight!

Balsamic Roasted New Potatoes and Red Onions

2 pounds small unpeeled new potatoes, quartered
2 red onions, cut into wedges
2 tablespoons balsamic vinegar
1 tablespoon olive oil
Salt and freshly ground pepper

Preheat the oven to 400º. In a large bowl, gently toss the potatoes, onion wedges, balsamic vinegar and olive oil and season lightly with salt and pepper. Spread the vegetables in a large nonstick roasting pan and roast for about 40 minutes, stirring once, until tender and browned.

I just serve a salad on the side. Or Jewel's Garlicky Green Beans are yummy. Or aspagaragus tossed with oil, salt, and pepper then roasted quickly in the oven and then shave Parmesan over them. Or...

Molli, I am copying that Martha recipe. Sound great!

[andrea]

CL's "Hearty Lasagna" is great! who doesn't like lasagna???

BBQ Chicken Pizza is my hubby's favorite!!! cooked chicken tossed in BBQ sauce (and spread on crust, too), red or green onion, mozzarella and cheddar or gouda, and fresh cilantro! MMM!!!

[gertdog]

I second the lasagna recommendation. May not go so well with the beer, but every guy I know thinks lasagna is a big steaming pan of magic. Lasagna, a big green salad, and some good crusty bread... excellent!

Mexican would also be great, especially with beer! The fajitas sound like a great idea. Also, there is a menu at Nava Atlas's Vegetarian Kitchen website called "A Southwestern Supper" that has an awesome recipe for frijoles borrachos (beer-simmered beans) and baked rice with cheese and chiles. Those would be great go-withs for fajitas.

[RebeccaT]

I'd suggest doing something that is very "American." I love the idea of doing some sort of steak with grilled corn on the cob... do you have access to a grill?

Let's see, pork tenderloin is always good as well, and impressive. But again, that needs the grill...

If it were me (of course, I'm in Texas so of course this would be the first thing I thought of) I might try to do some Tex Mex or Barbeque fare, something that guys tend to like but your friend from down under might not have had before.

[funnybone]

Originally posted by Natasha
If so, I would buy the beer here in Canada (at "The Beer Store"; we don't sell beer in grocery stores in Ontario).


Natasha, here in PA we can't buy beer in a grocery store either. To top it off, we have to buy 24! UGH - we're not beer drinkers (people don't believe we are Canadian since we don't drink beer) but like to keep some on hand for guests. What a pain it is!:mad:

[Barrie]

I'm probably going to get booed right off this board for making this suggestion, but I'm taking my chances anyway. :p

I know you really want to cook for them, but why not take them out for a fabulous dinner? Win-win all around - they win because they get a wonderful meal, and you win because you don't have to stress about what to make/where to shop/what to bring. Toronto has so many wonderful restaurants. In fact, I'm sure you'd get lots of restaurant recommendations from our Toronto BBers!

[erinl]

They carry Great Lakes beer in Wisconsin? I heard they were expanding to Chicago this summer, but I didn't think they were anywhere else besides Ohio. DH loves Great Lakes--that is the brewery with Eliot Ness, Burning River, etc, right? We can't wait for Sam's to start carrying it.

[Peggy C.]

Originally posted by erinl
They carry Great Lakes beer in Wisconsin? I heard they were expanding to Chicago this summer, but I didn't think they were anywhere else besides Ohio. DH loves Great Lakes--that is the brewery with Eliot Ness, Burning River, etc, right? We can't wait for Sam's to start carrying it.

That's correct and don't forget the wonderful Dortmunder Gold, yummmmmmmmm!

[MKSquared]

HELP! I came back here to get the menu that sneezles posted (among others) -- and it's not here! I KNOW it was posted, because Peggy C. referred to it. WHERE'D IT GO? :confused: :confused: :confused: :confused: :confused:

[Mandy]

One of DH's favorite meals is:

Filet Mignon with Mushroom Wine Sauce
Pesto Twice Baked Potatoes
Add a salad, a veggie, some bread, and a homemade dessert.

I know I've suggested this menu before, but it's always a big hit!

[ccooney]

Originally posted by MKSquared


Only problem with this is ... I cannot make pancakes! There's just certain things that every cook finds an insurmountable challenge, and with pancakes, I have met my match.:rolleyes: It's a brilliant idea, though!



Mary Kate,
Not to worry about the pancakes. I was reading an article about what aromas stimulate guys the most. They tried all the ones you'd expect - Chanel #5, Beer, motor oil, other perfumes. The one aroma that did it for them every time? Cinnamon buns. The way to a man's heart really is through his stomach! Best of all you can bake them at home and just wrap them in foil & stick them in the oven to warm before breakfast one morning.
Best of luck!

[Peggy C.]

I hope it was, because if we're experiencing the same delusion I'm really concerned!;) I'm sure if you PM sneezles she'll tell you what it said, maybe she deleted it accidentally, while trying to edit?

[CKL]

Oh man. Cinnamon buns. That's one of my favourite reasons to go to IKEA. They're not the best cinnamon buns, they're not even the second or third best, but they're a good reason to put a smile on my face as I sit in that cafeteria after a day of accessory shopping.

Mmmm, bliss is the icing of a cinnamonnamum-bun-of-gooey-goodness...

CK

[Peggy C.]

I made the two toned potatoes for Father's day and they are very yummy. Next time all I would do different would be to eliminate the white potatoes and do all sweet potatoes as JeAnne suggested. Thank for posting this for me.