Thirty Dishes to Seduce a Woman - Cody James

58 Pages·2021·3.78 MB·English

Rack of Lamb with Mint Jelly with Boiled Potatoes

Two 7 bone rack of lamb (ask butcher)
6 oz store bought mint jelly
1 lb baby red potatoes, quartered
2 tbsp Dijon mustard
1 tsp garlic, chopped
1 bunch asparagus, clipped
2 tbsp butter
Salt and fresh ground pepper

Preheat oven to 400 °
Boil potatoes in salt water till fork tender. Keep warm & set aside. Salt & pepper racks.
Coat fat side of racks with Dijon mustard & chopped garlic. Heat a saute’ pan on medium
heat till hot & sear both racks bone side first. Then flip & place in oven. Bake till 120 °
internal temperature (medium rare) Take out of oven & let rest for 15 minutes before
cutting.
In a saute’ pan on medium heat put drained potatoes & butter to melt, add salt & pepper.
Add asparagus & cover for 6-8 minutes till asparagus is tender.
To plate
Cut 3 single bones from rack of lamb for each person, put 1-2 potatoes in middle of plate,
lay 4-5 spears of asparagus next to potatoes. Lay lamb over asparagus & serve with mint
jelly & French bread. Serve with a light red wine

Rack of Lamb

Thirty Dishes to Seduce a Woman

ByChef Codyand Linda James

©LindaJJames 2014

Hey guys,

This is Chef Cody. My wife and I decided to write this book because we were bored one
day. Well not really. The real reason we wrote this book is because we’ve heard about
people cooking food for their significant other and it ends up a disaster. We decided to
put this half of the book together to give you guys impressive recipes to wow your girl or
significant other with. Remember if you forget the flowers and candy on her birthday or
Valentines Day this book is always ready!!! Here’s your life line! Sincerely
Chef Cody

Introduction page 2
Index page 3
Shrimp & Cheddar Quiche page 4-5
Grilled Salmon page 6-7
Rack of Lamb pages 8-9
Beluga Caviar pages 10-11
Turkey Schnitzel pages 12-13
Lobster Thermidor page 14-15
Chicken Cacciatore pages 16-17
Chicken & Shrimp Paella pages 18-19
Duck Saté pages 20-21
Crab Stuffed Catfish pages 22-23
Gazpacho pages 24-25
Smoked Trout pages 26-27
Seafood Orzo page 28-29
Beef Carpaccio page 30-31
Sopa de Ajo pages 32-33
Seafood Seviche pages 34-35
Drunken Sweet & Sour Pork pages 36-37 Louisiana Crab Cakes pages 38-39
Tofu Parmesan pages 40-41
Baked Lentil Soup pages 42-43
Curried Beef pages 44-45
Shark or Swordfish Steaks pages 46-47
Smoked Salmon Soufflé pages 48-49
Orange Vinaigrette Glazed Cornish Hen pages 50- 51
Shrimp & Pork Spring Rolls pages 52-53 Ham & Corn Fritters pages 54-55
Traditional Crepe Suzettes pages 56-57
Dark Chocolate Mousse pages 58-59
Bananas Foster pages 60-61
Short Bread Napoleon pages 62-63

9 inch Pillsbury pie crust
1 lb cooked popcorn shrimp, thawed & drained
1 lb sharp cheddar cheese, shredded
8 egg yolks
4 eggs
1 quart of heavy cream
1 bunch chives, chopped
1/2 tsp each salt and pepper

Preheat oven to 350 degrees

Take all wet ingredients & whip till eggs are smooth. Add salt & pepper. Pour into crust.
Take cheddar cheese & push into the batter. Next push shrimp into crust. Put half of chives
into batter & save rest for garnish after baking.

Bake quiche in preheated oven for 45 minutes or until quiche doesn’t jiggle. Let rest for 1
hr & serve with side salad, French bread & a dry white wine

Notes Grilled Salmon with Fetucinni Pasta

2 lbs side of salmon, cut into 4 equal pieces
1/4 cup olive oil
2 cloves garlic, chopped
8 oz grated parmesan cheese
1/2 lb fetucinni noodles
Salt & cracked black pepper
1/2 cup fresh broccoli florets
1 tbsp chives, chopped
1 lemon, wedged
Preheat oven or grill to 450 °
Bring 2 quarts of salted water to a boil. Drop in pasta water, bring back to a boil, stir & let
cook for 8 minutes. Strain & shock with cold water. Drain again. Set aside.
Lightly garlic & olive oil flesh side of salmon filet. Place in oven or grill skin side down.
Grill or bake till 120 degrees internal temperature or approximately 20 minutes. Do not
flip salmon. Set aside.
In a large saute pan add 3 tbsp olive oil, heat on medium. Add garlic, salt, pepper &
broccoli florets. Cover & allow to cook for
5 minutes until broccoli is bright green. Add 2 large handful of pasta & toss till all pasta is
coated.
To plate: Put pasta in middle of plate, sprinkle with parmesan cheese & place one salmon
filet over top of pasta. Garnish with lemon wedge & sprinkle chives over top. Serve with
French bread & a white wine preferably a dry Riesling.

Grilled Salmon with Fetucinni Pasta

2 oz container of beluga caviar or caviar of your choice
2 oz red onion, chopped fine
2 boiled eggs, yolks & whites chopped separately
1/2 cup creme fraiche
1 jar baby capers
1 package of flat bread crackers
1 loaf French bread
4 tbsp butter, melted
2 tbsp Italian seasoning
2 tsp crushed red pepper
1/4 cup parmesan cheese
1 bottle of affordable champagne, chilled Preheat oven to 350°
Slice entire French bread to 1/8 inch thick slices. Place slices on sheet tray & baste on
melted butter. Sprinkle with Italian seasoning, crushed red pepper & parmesan cheese
evenly & bake till golden brown. Allow to cool. Put prepared condiments in small bowls
around caviar tin. Put the crostinis & flat bread in a decorative basket beside the caviar.
Serve with bottle of chilled champagne & enjoy!