Beef in Guinnes

Ingredients:

1 1/2lb shin of beef

1 large onions

3 medium carrots

1 tbsp seasoned flour

a little fat or beef dripping

1/4 cup dry cider

1/2 cup Guinness with water

sprig of parsley

Method:
Cut the beef into chunks and peel and slice the onions and carrots.

Toss the beef in the flour and brown quickly in hot fat. Remove the beef and fry the onions gently until transparent. Return the beef and add the carrots and the liquid. Bring just to the boil, reduce the heat to a very gentle simmer, cover closely and cook for 1 1/2 - 2 hours. Check that the dish does not dry out, adding more liquid if necessary.

Sprinkle with chopped parsley and serve with plainly boiled potatoes.

It's a lovely day for a Guinness, don't you think?

Potatoes and Bacon

Ingredients:

8 ounces sml red potatoes (washed well)
3 slices smoked bacon (thick-cut)
1 tablespoons butter
1/16 teaspoon kosher salt
black pepper
1/2 medium onion (yellow, white or red, peeled & sliced thin)
1/4 teaspoon whole cumin seeds
1/4 teaspoon chili powder
3 ounces smoked gouda cheese

Method:
Boil potatoes in salted water til soft (about 25 min). Drain, cool slightly, quarter & set aside.
Place a lrg non-stick sauté pan over med heat & cook bacon to barely crisp. Drain bacon on paper towels, crumble slightly & set aside.
Place butter in the sauté pan over med-high heat & sauté the onions w/salt, pepper, cumin seeds & chili powder (stirring occ) till onions are soft & aromatic.
Add the quartered potatoes, combine & allow mixture to brown slightly.
Sprinkle crumbled bacon & cheese over the mixture, turn heat to very low & cover for 5 min allowing cheese to melt. Serve immediately.

Do not exceed in quantity!

Grapes and breast

Ingredients:

1cup coarsely chopped seedless grapes
1cup frozen corn kernels or canned corn kernels
1/4cup chopped onions
1garlic clove, minced
2tablespoons chopped cilantro
1/3cup bottled low-fat Italian salad dressing
1cup shredded lowfat mozzarella cheese
1loaf focaccia bread, sliced in half horizontally
1lb cooked chicken breasts

Method:
Combine grapes, corn, onion, garlic, cilantro and dressing;refrigerate.
Sprinkle 1/2 cup cheese on bottom half of focaccia bread, arrange chicken on cheese, top with 1 cup grape relish and sprinkle remaining cheese over relish.
Wrap in heavy-duty foil and grill over medium heat 5 minutes, turn and grill 5 minutes longer.
Carefully unwrap sandwich, cut into 4 wedge-shaped portions and serve hot with remaining relish.

Hummm... well, got the grapes, got the breast. Oooooooooops. You meant chicken breast!

Pallid Chilli

Ingredients:

1 lb. white beans, soaked overnight in cold water
8-10 cups chicken broth
2 cloves garlic, minced (or 1 tsp. garlic powder)
2 medium onions, chopped
1 tbsp. oil
2 4-ounce cans green chopped green chiles
2 tsp. ground cumin
1 1/2 tsp. dried oregano
1/4 tsp. ground cloves
1/2 tsp. red cayenne pepper
4 cups cooked chicken or turkey breast, diced
3 cups monterey jack cheese
sour cream (optional)

Directions:
Combine beans, chicken broth, garlic and one onion in big soup pot. Bring to a boil. Simmer until onions are very soft (usually about three hours or more). Add more broth, if necessary.
Saute remaining onion in oil until tender. Add green chiles and seasonings to onion and oil; mix thoroughly. Add mixture to beans. Add chicken/turkey, mix well, and continue to cook for one hour.
Serve with grated monterey jack cheese and sour cream on top.

note: it makes a lot of chilli, but I'm sure you'll love it

Accompain it with the triple pepper bread or some oder aphrodisiac bread, have look to bakery section

Heavy omelette

Ingredients:

2 tablespoons butter
2 cup diced, uncooked potatoes
1/4 cup sweet onion, finely chopped
1 cup diced ham
1/4 cup chopped fresh parsley
6 eggs
1/2 teaspoon salt
Pepper to taste
2 tablespoon milk
1/2 cup shredded Colby, or cheddar or brick cheese
1 tsp sesame

Method:
In a bowl, whisk together eggs, milk, salt, and pepper. Set aside.
Brown potatoes and onions in a 10-inch nonstick skillet over medium heat for about 20 minutes, stirring often, until browned and tender.
Add ham and heat through. Sprinkle with parsley.
Pour egg mixture over potatoes. Reduce heat slightly and cover. Cook, checking often, lifting up cooked eggs to let uncooked eggs reach the pan, about 10 minutes or until eggs are almost set.
Sprinkle with Colby, cheddar or brick cheese, cover, and let heat until cheese melts. Bestrew with sesame

Ok she's not a good cook but... guess you want care of it. Isn't so?

Spicy chicken

Ingredients:

2 tablespoons sunflower oil
1 tablespoon butter
2 pounds chicken
4 tablespoons colombo powder (see Note below)
2 cups chicken broth
2 cups peeled and chopped onions
1 can (14 ounces) coconut milk
1 clove garlic, crushed
2 tablespoons freshly squeezed lime juice
2 tablespoons fresh thyme
2 tablespoons chopped chives
3 tablespoons chopped parsley
1 teaspoon chopped Scotch Bonnet pepper
1 tablespoon salt
1 tablespoon pepper
1 cup peeled and chopped bananas
1/2 cup shelled pistachios (optional)

Method:
In a large saucepan, heat the oil and butter. Stir in the chicken and colombo powder. Cook over medium heat for 15 minutes until brown.
Add the chicken broth, onions, 1/2 can of coconut milk, garlic, lime juice, thyme, chives, parsley, Scotch Bonnet pepper, salt, and pepper. Simmer over medium heat for 45 minutes. Turn off the heat.
Stir in the remaining coconut milk, the bananas, and pistachios.
Serve hot with Creole Rice.

Yield: 6 servings

Note: Colombo powder is French West Indies curry powder - a mixture of cumin, coriander, brown mustard, Malabar black pepper, cloves, fenugreek, and turmeric. Check gourmet shops and ethnic sections of your market.

It's a fully spices chicken... really aphrodisiac!

Bacchant ham

Ingredients:

2x (9 lb) boneless ham
2lb light brown sugar
4bot extra-dry champagne
6tbl honey
3tsp ground ginger
3tsp dry mustard


Method :
(Optional: canned pineapple slices or spiced apples)
Score ham and place on rack in baking pan. Cover top with 1 cup brown sugar and pour over 1 bottle champagne.
Bake at 325 degrees for 2 hours.
Combine remaining bottle champagne, remaining brown sugar, honey, ginger and mustard and bring to rolling boil in saucepan. Lower heat and simmer while basting ham every 15 minutes until done.
Garnish with pineapple slices and spiced apples, if desired.

note: champagne is also indicated for bacchanals with foam and beautifull girl... serve chilled (and naked)

Flaming love messenger

Ingredients:

2 Rock Cornish game hens, defrosted if frozen
4 Tbsp butter
1/4 cup sherry
1/4 cup brandy

Method:
Remove giblets from defrosted birds and discard.
Melt the butter in a heavy skillet with heat-proof handle. Season hens with salt and pepper, then brown lightly all over in the butter, turning frequently. This should take about 20 minutes. When hens are browned, add sherry to the pan and transfer it to the oven.
Roast birds 45-60 minutes, until they are tender, basting often.
Transfer hens to heated (and heatproof) serving dish. Warm brandy in a small saucepan and ignite it. Pour over the hens and serve flaming.
If you cannot get Rock Cornish hens, use squab, poussin (very young chicken) or quail. These birds cook more quickly, so adjust the roasting time accordingly.

Not really aprhodisiac... but really amazing, so ask her for the fire!

Roast Beef

Ingredients:

5 lb (2.5 kg) Beef Prime Rib or Top Sirloin Premium Oven Roast
4 cloves garlic
1/4 cup grainy Dijon mustard
3 tbsp chopped fresh thyme
2 tbsp chopped fresh rosemary
2 tbsp vegetable oil
sea salt
freshly ground pepper

Method:
Thinly slice the garlic cloves. With the tip of a knife, cut slits all over the roast and insert the garlic slices. Combine the thyme, rosemary, oil, pepper, and a pinch of sea salt in a mortar and pestle. Pound away until the mixtures starts to get pulpy. Throw this into a small bowl and mix with the mustard. If you like a lot of garlic then you can combine some chopped garlic to the mixture as well. Rub the mixture lovingly, all over the roast.

Place the roast beef, fat side down, on a rack in the roasting pan. Insert a meat thermometer into the centre of the roast avoiding any fat or bone. Preheat your oven to 325°F and cook the roast for about 2 hours or until the meat thermometer registers 140°F for rare or 160°F for medium.

Transfer the roast to a cutting board. Tent with foil (shiny side down) and let stand for 10–15 minutes before cutting. Reserve juices for a pan gravy.

Serve with potatoes and red wine.

Diane Steak

Ingredients:

4 (3 ounces each) center cut beef tenderloin medallions, trimmed of all fat and pounded to 1/2 inch thick, chilled
1-1/2 ounces clarified butter
1 teaspoon Worcestershire sauce
2 tablespoons shallots, chopped fine
1/8 teaspoon garlic, minced
1/4 cup mushroom caps, sliced 1/8 inch thick
1 tablespoon lemon juice, fresh squeezed
1 teaspoon dry mustard powder
1/2 teaspoon thyme leaves, fresh if possible
2 ounces heavy cream
1 ounce brandy
1 tablespoon parsley, chopped
1 tablespoon chives, chopped
Salt, about 1/2 teaspoon or to taste
Ground black pepper, fresh ground, 1/8 teaspoon or to taste

Method:
In a small 8- to 10-inch saute pan, heat 1 tablespoon butter over medium heat for 1 minute. Add the tenderloin steaks, sprinkle with a little salt and pepper, increase heat to medium-high and saute exactly 2 minutes on each side.
Remove them to a plate and chill in a refrigerator for 5 minutes.
Preheat a large (12-inch) saute pan over medium heat for 1 minute. Add clarified butter, then add the Worcestershire sauce to the butter. Place the shallots, garlic, and mushrooms in the center of the pan with the tenderloin steaks around the edges. With a spoon, stir and toss the mushroom mixture. After 2 minutes add the lemon juice and season the ingredients with salt and fresh ground black pepper. Turn the filet mignon steaks and add the thyme, chopped parsley and dried mustard powder. Cook the steaks to the doneness you like. Leave them in the pan and add the heavy cream and chives.
Tilt the pan slightly, and pour the brandy into the front edge of the pan, turn the heat to high and let the flame (or if electric, light with a match) catch the brandy's vapors and ignite it. Swirl slightly, turn off the heat and let the flame go out.

Place filet mignon medallions on plates and top with the sauce from the pan.

You could add a little more brandy in the serving plate, and ignite it on the table.

Note: You may want to slightly undercook the filet mignon steaks prior to adding the cream and brandy so that the reduction process of making the sauce doesn't overcook them.

This will re-light your fire

Grape Gelly Meatballs

Ingredients:

1 lb. ground beef
½ cup dry bread crumbs
1/3 cup minced onions
¼ cup milk
1 tbsp.parsley
1 tsp. salt
1/8 tsp. pepper
½ tsp. Worcesterchire sauce
1 ½ cups grape jell

Method:
Mix all the ingredient, and then form small meatballs, brown in ¼ cup shortening. Remove meatballs. Heat chili sauce and jelly untill blended together. Return meatballs to the pan and simmer uncovered for 30 minutes. Makes about 50 meatballs. Pat Schnute, Dryden

Those ingredients makes about 50 meatballs, a little too much for an intimate date... but perfect for a gang-bang! (watch out kids Don't Try This at Home -LOL- )