This is a very easy recipe that I learned when I was living in England. Note that Beef Wellington should always be served with the center slightly pink. Enjoy!
New Year Spinach Fettuccine with Scallops
I made this with my fiancee for a fancy New Year's Eve dinner. If you use sea scallops and not bay scallops, cut them into quarters before adding them to the pasta.
Surf and Turf for Two
This is a simple way to make a special dinner any night of the week. You probably have most of the ingredients in your pantry already. Serve shrimp alongside steaks with your favorite sides.
Lamb Braised in Pomegranate
This pomegranate braised lamb shoulder is about as seasonally appropriate as it gets, and one of the best things I've tasted in a long time.
Steak au Poivre
While this may take a while to cook, it is by far my favorite dish. I have been very frustrated with ordering Steak au Poivre when dining out only to find that what I made at home was much better. Hope you enjoy it!
Champagne Shrimp and Pasta
A friend of mine gave me this recipe, and it has become a family favorite. It is an elegant enough for company yet very simple to make, especially if you purchase shrimp that has already been peeled.
Steamed Lobster Tails
This basic recipe for steamed lobster tails is the best way to ensure perfect lobster every time.
Use fresh lobster if available, but 2 (6 ounce) cans of lobster may be used instead. This recipe is rich and delicious. If you do not like spicy food, use paprika in place of cayenne pepper. Serve hot, over buttered toast slices.
Chef John's Steak Diane
Steak Diane was a staple on menus in fine dining establishments back in the day. Prepared tableside where the server ignited the cognac, it was an impressive sight. You don't need to flame the cognac; just keeping it on the heat will eventually evaporate the alcohol. But be careful--it can still flare up if the heat's high enough when you're reducing the sauce.
How to Make Coquilles Saint-Jacques
For something fancy, this is pretty easy to make. It's one of the world's most delicious dishes. It's rich and decadent, and yet still light.
Real Homemade Tamales
I had been looking for a Tamale recipe for years. One day I went to the international market and stood in the Mexican aisle till a woman with a full cart came by. I just asked her if she knew how to make Tamales. This is her recipe with a few additions from me. The pork can be substituted with either chicken or beef. This is great served with refried beans and a salad.