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      11-19-2019, 11:25 AM   #4775
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Quote:
Originally Posted by nyalpine90 View Post
do you freeze the sauce as well , leftover?
Keeps a while in the refrigerator

Nothing wrong with putting leftover food in there or the freezer. I don't feel like cooking every night when I get home from work. Send your personal chef my way
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      11-19-2019, 11:35 AM   #4776
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Originally Posted by Joekerr View Post

Btw, easiest and delicious roast potatoes are those baby / minature potatoes - just cut each in bite size pieces (about three to four pieces depending on size), put them in a bowl and toss with some olive oil, and reasonably liberal amounts of kosher salt and dried rosemary. Spread on a cookie sheet and cook in the oven for 45 minutes at 425 F. It might be 400F, can't remember, but they are fricking delicious. Check em, once they have a bit of a crust, they are good to come out.

Good luck!
Uhhh, you forgot the garlic

I agree with Now_Rudi on the grilled steaks as far as ease but you wanted Italian.
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      11-19-2019, 11:37 AM   #4777
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Originally Posted by nyalpine90 View Post
do you freeze the sauce as well , leftover?
The best part of making a big pot of sauce and meatballs is having enough to freeze for a day I'm feeling lazy.
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      11-19-2019, 11:51 AM   #4778
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Originally Posted by FuriouslyFast View Post
Keeps a while in the refrigerator

Nothing wrong with putting leftover food in there or the freezer. I don't feel like cooking every night when I get home from work. Send your personal chef my way
Le wife is Italian first generation here, when she makes sauce and there is left overs she freezes. She slow cooks the sauce, adds her ingredients and makes me stir it, dont let it stick to bottom or BURN IT.
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      11-19-2019, 11:52 AM   #4779
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Originally Posted by cmyx6go View Post
The best part of making a big pot of sauce and meatballs is having enough to freeze for a day I'm feeling lazy.
oh i know, i love meatballs with sauce and some italian bread. dip it in sauce
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      11-19-2019, 11:52 AM   #4780
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I appreciate all of your responses

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Originally Posted by dinonz View Post
Pizza. Delivered.
honestly my plan is to cook, and if i mess that up greatly pull the super cheesy "well i failed but i delivered on the italian promise haha" card

Quote:
Originally Posted by Kelse92 View Post
If its a date, she would probably appreciate salmon or chicken on alfredo pasta. Side of something green.
Quote:
Originally Posted by andrewmr View Post
Unless you know she likes salmon, I'd go with chicken.

For a totally different approach..... how about some tricolor tortellini. Pick the stuffing that you think she might like most. Perhaps even a couple different flavors and let her pick.

And as you said, a nice green salad.

Most important, stop by your local place that has the best Tiramisu for after dinner.
Quote:
Originally Posted by FuzzyPeaches View Post
Like others said, I'd go with chicken, marinated in Italian dressing if you have time. I also used to add some sun-dried tomatoes and a little bit of broccoli to the alfredo sauce to give it a little color.
so chicken sounds like a better idea it seems, will look out for that. thanks!

Quote:
Originally Posted by Rmtt View Post
Well since I'm of Italian descent...I couldn't sit this one out.

Chicken Marsala. It's a quick dish that can be as easy or complex as you want to make it. Look at all the options online.

Even if she's not Italian...I'm sure she would enjoy it.

I always stayed away from fish with anyone until I had actually seen them order it when out...after that I knew it would be okay.
the thing about fish makes sense - chicken marsala sounds good but looking at recipes i think that's for a later time

Quote:
Originally Posted by cmyx6go View Post
I think I agree here. I was trying to think of something easy. I would not do the Alfredo.

Another easy option is Chicken Milanese - also known as fried chicken cutlets with a nice salad with some shaved parm and a lemon olive oil dressing. And fresh garlic bread is really easy.
ooo chicken milanese sounds delicious!

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Originally Posted by JP10 View Post
I'm sitting this one out man. I'm a fan of Italian food, but it is most likely the type of food I eat least of. Every now and again I crave it, but not often haha. Agree w/ the other comments regarding the salmon. It's easy to mess up, not difficult by any means but when I first prepared it I botched it a few times. You have to consider the aroma in the place if it's for a date. Don't want that joint smelling fishy! Chicks love a classic chicken Parmesan though. Easy to make just throw some pasta underneath, doctor up that sauce and you're good to go!
true - forgot the smell factor of fish. chicken parm sounds like an easy to make, hard to fail option

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Originally Posted by Now_Rudi View Post
A tombstone pizza sprinkled with roofies.

I kid.

I typically kept a handful of meals in my arsenal for quick and easy dinners. None of which are Italian (aside from the marinade) but I'll share anyway.

1. Chicken marinated in Italian dressing. I usually marinate the chicken for at least 24 hours, so this requires some prepping. For sides, I usually go with a fresh salad, some rice, and garlic bread. Kick on the grill Med-Hi heat, once the temp is above 375 but not over 450, 4 minutes each side and it should be perfect. I still cook this a few times a month for myself.

2. Grilled filet mignon or New York Strip. Super easy. Set the meat out and let it get room temp. Add generous Kosher salt and ground black pepper to each side of the steak. Kick on the grill (I use gas for ease, I'm a bachelor; not a professional chef - the fact that I'm cooking for them and they aren't getting McDonald's already puts me over the top.) high heat. Once the grill is to temp, seer for 2 minutes on high heat, then lower the heat to Med-Hi and rotate (not flip) 45 degrees (this makes nice even black lines); cook for 3 minutes and flip. Keep the heat the same and after 2 minutes rotate 45 degrees. At this temperature, another minute will be rare, another minute will be medium rare, another minute will be medium......if she wants it cooked beyond medium; kick her ass out and eat it your damn self and be glad she is gone. She would have most likely covered it in ketchup anyway.

3. If you want to get her involved - this is only for girlfriend material. I have only actually cooked with 4 women my entire life - 2 were wives, one is a really close friend and the other is the current girlfriend of 3 years. Marinade chicken in Italian dressing. Marinade steak in either Alegro (if you don't know, just go get some - everything is delicious in this shit - burgers, steaks, chicken, pork, etc.) or sometimes I mix a combination of Worcestershire sauce, Soy sauce, lemon juice, minced garlic, and a 20 oz. bottle of coke. Cut up red/green peppers and onions into 2" X 2" squares, the meat also needs to be in 2" X 2" squares for uniformity - style points....she'll notice. Throw all the peppers and onions into a bowl, add olive oil, then add kosher salt and ground black pepper. Either have metal skewer sticks or make sure you soak some bamboo sticks in water at least an hour or so before they make it to the grill. Once everything is marinated and ready to go, skewer that shit up. Fire up the grill. I recommend doing separate skewers for just chicken and just steak. This way if she likes her steak less or more cooked than the chicken, you don't end up with dry ass chicken. This is the meal you throw at them when you want them to follow you around like a lost puppy. Sides: rice, salad and garlic bread is always a staple.

Play on young pickle and let us know how it goes.
re: the third part, we'll see how that goes. I'll text you once this posts - grilling some steaks sounds great but student apartment lifestyle means no grill

Quote:
Originally Posted by Joekerr View Post
While I like Italian food well enough, I strangely don't make a ton at home. What about some breaded veal (just some flour, egg, and bread crumbs after you beat your meat (pun intended)), quick fry and serve with some lemon juice and salt? Sides of roast potato and veggie of your choice.

Btw, easiest and delicious roast potatoes are those baby / minature potatoes - just cut each in bite size pieces (about three to four pieces depending on size), put them in a bowl and toss with some olive oil, and reasonably liberal amounts of kosher salt and dried rosemary. Spread on a cookie sheet and cook in the oven for 45 minutes at 425 F. It might be 400F, can't remember, but they are fricking delicious. Check em, once they have a bit of a crust, they are good to come out.

Good luck!
I like the potato idea, think I'll go with chicken parm, potatos and some form of greens (thinking brussel sprouts or asparagus, neither of which i know how to make but either i love to enjoy).

Quote:
Originally Posted by MKSixer View Post
Shrimp a'la vodka. (Prep time 10 minutes. Cooking time 30 minutes.)

Pan sear shrimp in olive oil.
Add cracked red pepper to taste and flash with vodka.

In a separate pan sautee chopped mushrooms, shallots, red onions. When completely soft, VERY SLOWLY pour in heavy whipping cream and let simmer until nice and buttery in flavor. (You will not need to add butter...the creme will release the flavor from cooking.)

Add the shrimp to the sauce. Pour over pasta. I recommend Fettuccine.

Enjoy with 2016 or 2017 Sonoma Cutrer Chardonnay.

Tiramisu for dessert with a nice port.

Prepare for copious amounts of hot sex.

You're welcome.
my man coming in clutch! that sounds delicious, will most likely go with this or the chicken parm/potato/greens idea

Quote:
Originally Posted by FuriouslyFast View Post
I'm Italian & great cook & it's even a hobby of mine. I got no tag? Huge fail.

If you have cooking ability, make chicken parm. Use fresh basil & fresh mozzarella!!!! Double bonus if you make your own sauce. I have a good recipe at home for the sauce
me and a friend tried making fresh pesto last year, that took a long time to do and I don't have a food processor so that might be hard :I
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      11-19-2019, 11:53 AM   #4781
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If you like clams -

Really easy. Get little necks. Saute garlic and crushed red pepper in olive oil until the garlic is soft, do not let it get brown. Throw in the clams, fresh parsley and white wine. Cover. Stir occasionally. Clams are done when they open. Serve in a bowl with plenty of the juice. Pair with fresh garlic bread for dunking. The girls go wild for these when I go down the beach. Great appetizer.

Make sure you soak the clams before you cook for a few minutes in cold water, dump and repeat so they spit out any sand.
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      11-19-2019, 12:02 PM   #4782
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Quote:
Originally Posted by nyalpine90 View Post
Le wife is Italian first generation here, when she makes sauce and there is left overs she freezes. She slow cooks the sauce, adds her ingredients and makes me stir it, dont let it stick to bottom or BURN IT.
Did you ever see the meme - Thanksgiving when you marry Megan vs Thanksgiving when you marry Maria... Cracks me up.
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      11-19-2019, 12:04 PM   #4783
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also for best flavor, go to fish store get fresh clams.
no supermarket frozen bag crap
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      11-19-2019, 12:06 PM   #4784
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Quote:
Originally Posted by FuriouslyFast View Post
Keeps a while in the refrigerator

Nothing wrong with putting leftover food in there or the freezer. I don't feel like cooking every night when I get home from work. Send your personal chef my way
Quote:
Originally Posted by cmyx6go View Post
Uhhh, you forgot the garlic

I agree with Now_Rudi on the grilled steaks as far as ease but you wanted Italian.
Quote:
Originally Posted by nyalpine90 View Post
Le wife is Italian first generation here, when she makes sauce and there is left overs she freezes. She slow cooks the sauce, adds her ingredients and makes me stir it, dont let it stick to bottom or BURN IT.
Quote:
Originally Posted by Turkish Pickle View Post
honestly my plan is to cook, and if i mess that up greatly pull the super cheesy "well i failed but i delivered on the italian promise haha" card







so chicken sounds like a better idea it seems, will look out for that. thanks!


the thing about fish makes sense - chicken marsala sounds good but looking at recipes i think that's for a later time


ooo chicken milanese sounds delicious!


true - forgot the smell factor of fish. chicken parm sounds like an easy to make, hard to fail option


re: the third part, we'll see how that goes. I'll text you once this posts - grilling some steaks sounds great but student apartment lifestyle means no grill


I like the potato idea, think I'll go with chicken parm, potatos and some form of greens (thinking brussel sprouts or asparagus, neither of which i know how to make but either i love to enjoy).


my man coming in clutch! that sounds delicious, will most likely go with this or the chicken parm/potato/greens idea


me and a friend tried making fresh pesto last year, that took a long time to do and I don't have a food processor so that might be hard :I
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      11-19-2019, 12:06 PM   #4785
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Quote:
Originally Posted by nyalpine90 View Post
also for best flavor, go to fish store get fresh clams.
no supermarket frozen bag crap
What are these frozen clams you speak of? NEVER!
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      11-19-2019, 12:10 PM   #4786
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Quote:
Originally Posted by nyalpine90 View Post
also for best flavor, go to fish store get fresh clams.
no supermarket frozen bag crap
This.

We were down in Grand Isle at a friends camp several years ago and went to the docks to meet the shrimp boats coming in. We literally had the best shrimp remoulade, Shrimp étouffée, and seafood gumbo I've ever had because all of the ingredients were hours old. The value of "Freshly caught" cannot be overstated!!
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      11-19-2019, 12:12 PM   #4787
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Originally Posted by cmyx6go View Post
Really easy. Get little necks. Saute garlic and crushed red pepper in olive oil until the garlic is soft, do not let it get brown. Throw in the clams, fresh parsley and white wine. Cover. Stir occasionally. Clams are done when they open. Serve in a bowl with plenty of the juice. Pair with fresh garlic bread for dunking. The girls go wild for these when I go down the beach. Great appetizer.

Make sure you soak the clams before you cook for a few minutes in cold water, dump and repeat so they spit out any sand.
I mean - I clearly like clams, why would I be cooking otherwise?
but yeah that sounds pretty delicious!
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      11-19-2019, 12:14 PM   #4788
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Quote:
Originally Posted by Turkish Pickle View Post
I mean - I clearly like clams, why would I be cooking otherwise?
but yeah that sounds pretty delicious!
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      11-19-2019, 12:17 PM   #4789
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Originally Posted by cmyx6go View Post
Did you ever see the meme - Thanksgiving when you marry Megan vs Thanksgiving when you marry Maria... Cracks me up.
I havent seen it but i google it, i clicked on 2nd image where a hot chick slaps her cheek... thats not it right
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      11-19-2019, 12:27 PM   #4790
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Originally Posted by cmyx6go View Post
What are these frozen clams you speak of? NEVER!
ohhhhh shame on u.

well there is a story behind, i will make it short. for the holidays christmas and new year the wife and her mom cook 7 fishes or seafood platters, no meat. So its shrimp, mussels, clams, octopus, calamari some other seafood critters lol.. its very very delicious. the key is to get them all fresh, 2 or 3 weeks before the holiday week.
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      11-19-2019, 12:28 PM   #4791
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Originally Posted by nyalpine90 View Post
I havent seen it but i google it, i clicked on 2nd image where a hot chick slaps her cheek... thats not it right
The one I'm thinking of shows a lone burnt turkey with the caption When you marry Megan, and a table full of all kinds of food for When you marry Maria. I have to google and see what you're talking about.
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      11-19-2019, 12:31 PM   #4792
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Quote:
Originally Posted by nyalpine90 View Post
ohhhhh shame on u.

well there is a story behind, i will make it short. for the holidays christmas and new year the wife and her mom cook 7 fishes or seafood platters, no meat. So its shrimp, mussels, clams, octopus, calamari some other seafood critters lol.. its very very delicious. the key is to get them all fresh, 2 or 3 weeks before the holiday week.
When I used to do Christmas Eve, I would put my order in with the fish market before Thanksgiving and pick it up Christmas Eve during the day. That place was a mad house.
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      11-19-2019, 12:41 PM   #4793
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Quote:
Originally Posted by MKSixer View Post
Shrimp a'la vodka. (Prep time 10 minutes. Cooking time 30 minutes.)

Pan sear shrimp in olive oil.
Add cracked red pepper to taste and flash with vodka.

In a separate pan sautee chopped mushrooms, shallots, red onions. When completely soft, VERY SLOWLY pour in heavy whipping cream and let simmer until nice and buttery in flavor. (You will not need to add butter...the creme will release the flavor from cooking.)

Add the shrimp to the sauce. Pour over pasta. I recommend Fettuccine.

Enjoy with 2016 or 2017 Sonoma Cutrer Chardonnay.

Tiramisu for dessert with a nice port.

Prepare for copious amounts of hot sex.

You're welcome.
Cutting and pasting - will be doing this sometime, hopefully next week. Recommendations on shrimp? You peel them first I assume? How much whipping cream and rest of ingredients do you use?

Thanks!
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      11-19-2019, 12:53 PM   #4794
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Originally Posted by Turkish Pickle View Post
I like the potato idea, think I'll go with chicken parm, potatos and some form of greens (thinking brussel sprouts or asparagus, neither of which i know how to make but either i love to enjoy).

Potatoes are great - do them sometime if not that dinner.

Asparagus - super easy too. I tend to like the thinner asparagus cooked so it isn't mushy (though I like that way too)...just little bone in it still is my preference.

I take the end (the bulky fibrous end) and place my other hand about halfway up the stem (but little more towards the end and snap it wherever it decides to snap. Be different for each, but that way, you should be left with the good stuff and not the fibrous crap that tastes awful.

So snap them all, throw them in a frying pan of appropriate size for the amount you bought, don't want too big a pan, and slather on a decent amount of butter and cook at medium heat. Also add some kosher salt at this point, get the butter all over all the asparagus, just turn them around till they are good. Once it starts to heat up a little, but pretty early on in the process, I like to then add lemon juice over top as a base for it to cook in. At this point, once the lemon juice gets hot, they steam cook pretty fast, so watch them. They should turn a nice bright green and they are good to go if you want them with a bit of a bone in the middle, or leave them a little longer and they'll get softer.

So butter, kosher salt, and lemon juice.
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      11-19-2019, 12:57 PM   #4795
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Originally Posted by cmyx6go View Post
Uhhh, you forgot the garlic

I agree with Now_Rudi on the grilled steaks as far as ease but you wanted Italian.
Trust me - I have a serious love of garlic, bordering on the unhealthy.

My wife does this AMAZING beurre blanc with gremolada for scallops that is out of this world. And garlic plays a nice role in that, as does ginger root.
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      11-19-2019, 01:10 PM   #4796
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