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What are the most luxurious recipes?

Hello all,

I'd really love your input. I need ideas for something really exquisite that I can cook for my husband for our anniversary. Something sure to impress, with a lot of a wow factor that would just leave him breathless...

Many thanks,

S

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  1. My first inclination is to suggest Epicurious' Pan-Seared Tuna with Ginger Shiitake Cream....I have had guests (pupils dilated) asking to be allowed to lick their plates over it--beautiful flavors and if you don't overcook that tuna, you are the Queen of the evening!...but what are his preferences? Beef? Veal? Lamb? Lobster?

    2 Replies
    1. re: Val

      Hi Val, Thanks so much for the suggestion. See, that's the thing that makes this so difficult, he's not a picky eater...in essence he'll eat anything that's good (flavourful, good cuts, quality ingrediants). Though to be fair, he'll also eat anything that's not exactly good just being grateful for the fact that he didn't have to prepare it himself. We don't eat pork, and lamb and duck aren't really high up on his list of favourites. Lobster is always good, though I don't really have the heart to boil something that's still alive. (Is there to make good lobster without having to killing it myself, or is that just a old wives tale)?

      Thanks again.

      S

      1. re: Starvin4U

        If it feels like spring where you are: poached salmon in ravigote sauce.

        The sauce: 2 plum tomatoes seeded and cut into 1/4" pieces; 1 tbsp capers; 1/3 cup chopped scallions; 1/3 cup chopped and then rinsed onion; 2 cloves chopped garlic; 1/2 tsp salt; 1/4 tsp ground pepper; 4 tbsp olive oil; 2 tbsp lemon or lime juice. Mix and set aside at room temp. Easy! Refreshing (or invigorating as the name implies).

        Salmon fillets with all bones, skin, other bits removed: bring 3 cups water to boil; put fillets in pan; bring back to boil on high heat; take pan off heat; let steep for 5 minutes; drain well.

        Plate on heated plates, dab up any water; sauce ,serve!

    2. For me, it's braised lamb shanks, preferably the Fall Amount Lamb Shanks from Paula Wolfert's The Slow Meditteranean Kitchen. Incredibly rich and delicious.

      1. How about seared beef tenderloin topped with pate and truffle in a pastry crust? aka Beef Wellington. It will be great with Joel Robuchon's potato puree.

        2 Replies
        1. re: whs

          Tyler Florence's New Beef Wellington is a delicious new twist - it's great.

          1. re: ChefGirl412

            Wow! The New Beef Wellington is definitly impressive! It is something that I am certainly going to try! Many thanks!

            S

        2. Dessert! Dessert is a crucial kind of luxury!

          Creme Brulee is my classic dinner-party bit of richness: traditional vanilla, white chocolate, or infused with your favourite flavour note. (I've been experimenting with teas lately. Cardamom is also brilliant.)

          1. French-fried onion rings on the bottom of the plate, blackened redfish atop that, shrimp hollandaise atop that. Of course, you can use any kind of fish cooked any way you like.

            1. One of my first questions would be does he have any favorite dishes that you could twist w/ more exotic and fancy ingredients or preparations?

              One of the greatest appetizers I've had lately was so simple yet elegant... Black beluga lentils toasted in oil, then scallops seared in the same pan and deglazed with orange juice... A bed of lentils topped with scallops, drizzled with deglazings and parsley oil...

              1. Surf 'n turf?
                Champagne cocktail to start. The best steak you can find topped with lobster or crab meat (lots of fish stores will boil the shellfish fish for you and clean if you call ahead). Asparagus with hollandais. Great wine. Creme brulee as suggested would be great. Special coffee.
                I've never actually eaten this meal, but I'm pretty sure you won't be "starvin" for a long a time after.

                3 Replies
                1. re: waver

                  Thank you so much for all of your really good suggestions, they all sound so delicious, I'm not sure yet which one I am going to go with for this day in particular. Though I'm glad that I have many new ideas to try. I must say that I am really impressed with the reviews that the Pan-Seared Tuna with Ginger Shiitake Cream got on epicurious. (It rated four forks and there were more than 600 reviews--overall this must be a great recepie!) I think the beef Wellington is definitly a project worth trying. I love how it looks so complicated. I wonder, could I add truffles to Tyler Florence's recipie? (And which type would I add, white truffles or black? Do I grate them, cut them peel them? Sorry, I'm just an overly-ambitious novice.)

                  I also really like the sound of this the surf and turf. There's something so decadant about having the most expensive meat topped up with the second most expensive meat (or maybe vice versa).

                  Thanks so much for all of these great ideas.

                  1. re: Starvin4U

                    The last meal that impressed someone who is not at all easily impressed was lobster gnocchi, sauce americaine and truffle oil. Good luck!

                    1. re: Starvin4U

                      honestly...more important than the food, is what you're wearing when you serve it ;)

                  2. These would be my extravagant candidates for a luxurious meal sure to impress:

                    Salad:
                    Roasted beets, citrus and jicama with Feta cheese and glazed walnuts

                    Entree:
                    Lobster Thermidor (Emeril Lagasse) -OR- Beef Wellington (epicurious.com)

                    Dessert:
                    Banana Cream Pie (Emeril Lagasse) -OR- Raspberry White Chocolate Mousse Cake (epicurious.com)

                    1. The Holy Trinity of French cuisine is caviar, foie gras, and truffles. You could start with blini with caviar (served with a split of Champange), have a second course of terrine de foie gras served Sauterne, go into individual Guinnea Hen or quail, stuffed with truffles -- served with a morel/Port wine sauce (served with a Cotes du Rhone, I think), and finish up the evening with something hideous decadent and chocolate (preferably something that would get licked off each other!)

                      1. Think you can never go wrong with a great chocolate mousse...with whipped cream and shavings of chocolate on top!