Hmm how about grilled salmon fillets?

Take a couple of good-sized salmon fillets, preferably as consistently thick as possible and about 1 lb each.

Lay each on a piece of slightly oiled foil, season with garlic, paprika, pepper, whatever you enjoy. Then seal the salmon so that it's now in a foil pouch. It doesn't have to be airtight, the edges just need to be smoothed and folded over at least several times.

Grill on med-high heat on a gas grill for 11-15 minutes (depending on how you like it). Carefully slice open the pouches and slide the salmon out onto a plate, garnish with fresh lemon and parsley. Really good with basmati rice or some kind of pasta on the side.
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How about reservations?
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How about authentic pasta Alfredo?

This is so simple it's silly, but it's definitely fun. Alfredo sauce was originally invented by an Italian chef who was trying to tempt his pregnant wife to eat.

So simple: for two servings: start to boil water for the fettuccine. At the table, place a large bowl, and cut up a stick of butter (room temp) into it. Have about 2 cups of shaved or grated Parmesan cheese waiting. With a whisk, stir the cheese into the butter until it's a creamy consistency.

When the pasta is done, immediately lift it, using tongs or a pasta scoop, into the waiting bowl. Then stir, stir, stir while the cheese melts. That's it. No cream, no olive oil. This is the classic dish!

If you want, you could, beforehand, grill a chicken breast and dice it, or steam some shrimp; and steam some broccoli or cauliflower to have waiting to stir into it after you stir it all up.

This is almost as much fun as carrying flaming cheese through a crowded room and shouting "O-pah!" Or setting batter-dipped ice cream on fire. But not nearly as dangerous. Or, if you like, you could do that for an appetizer and a dessert.


Here's a clip of this recipe being prepared at the original restaurant in Rome:

http://uk.youtube.com/watch?v=QZ7JVkOAsyo
Source(s):
http://www.alfredos.com/roma.html The original restaurant in Rome where Alfredo sauce was invented!

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How about Lamb Burgers! Go down to the supermarket and get some ground lamb, then season the meat with salt and pepper. Then how about getting some crumbled bleu cheese (or maybe pepper jack or swiss) and mixing that into the meat, then fry or grill on a foreman or barbecue. For buns, go with egg buns. Then top it off with some sweet potato fries. Just slice up a sweet potato and plop it into a pan with maybe an inch and a half of heated vegetable or corn oil. Fry until browned, make sure to flip them since you're not using too much oil and thats it. Bon Appetite.
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Garlic meatball and noodle soup. It is great on a cold winter day.

Chop garlic then mix into ground beef. Make small meatballs about one inch in diameter. Cook noodles until tender. Drain. Heat canned chicken broth to a boil. Add the noodles and then the raw meatballs to the broth. Cook about 4-5 minutes or until the meatballs are cooked through.

This is my quick and dirty version of a Russian soup called pelmini. The big difference is making egg noodles, rolling them out, cutting circles and sealing the meatballs inside the noodles -- kind of like won tons. Drop the little half circle stuffed noodle pies into the boiling broth and when they float they are done.
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In the past few days I have made a few dishes you might like.

Scalloped potatoes, grilled asparagus, roasted cauliflower with turmeric, grilled cheese with tomato and avocado slices.

The potatoes are my favorite, but are a bit time consuming and a hassle. They are easy to make in that they are hard to mess up, but they definitely take attention.

I also made chicken the other day by putting boneless skinless breasts (cut in strips) in a pyrex dish and then dousing them with duck sauce and covering them with bread crumbs. It takes about 35 minutes and it doesn't get any easier to make.
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