Patrick…ssshhhh…..is surprising his wife with a romantic dinner. Here are my suggestions for what I assume to be a last-minute meal. My wife and I teach monthly couples cooking classes and I feel I can attest to what makes for romance - good kitchen smells, tasty morsels, and not too much fuss. Enjoy cooking and do not hesitate to give us a call with any questions.
~ Chef Rodney

Menu One
Roasted Cornish Hens
Wilted Spinach
Rice Pilaf

Menu Two
Seared Salmon Fillets
Israeli Couscous
Asparagus

Dessert
Jenn tells me that her friend makes the most incredibly delicious, simple, and fun to eat dessert around. And, I love this for you!

Stacey’s Strawberries
Clean and dry strawberries, keeping stems. Arrange on a large plate or serving platter. Place large dollop, 1/2 cup or so, of sour cream on plate. Place 1/2 cup of brown sugar on plate. Dip strawberry in sour cream and then brown sugar. Don’t be afraid to serve this to the person seated next to you!

Tips

Cornish Hens: Preheat oven to 400 degrees. Use roasting pan and place a bit (1/4 inch) of water in the bottom. Rub birds with a bit of olive oil. Place some garlic in the cavities. Season each with salt, pepper and a bit of paprika. Place in pan. Roast uncovered for 1 hour.

Wilted Spinach: Clean spinach thoroughly, immerse in cold water at least twice. Drain wee, pat dry with paper towel. Remove thick stems. Alternatively, splurge on pre-washed baby spinach to save time. Finely chop 1 medium shallot. Heat 2 tbl. of olive oil in a large sauté pan. Add the shallot, sauté briefly until translucent, 1-2 minutes. Add spinach, season with salt and pepper, and move and toss around the pan until wilted and the color has turned bright green.

Rice Pilaf: Boxed. Good brands include Uncle Ben’s, Near East.

Salmon: Preheat oven to 400 degrees. Season filets with salt and pepper. Brush the salmon with melted butter. Top with a mixture of fresh chopped dill and Japanese bread crumbs (Panko). Place on baking sheet. Roast for about 12 - 15 minutes or until browned.

Israeli Couscous: Cook just like pasta. Can add a bit of saffron to the water to give it some more flavor and color. Toss with butter or olive oil, season with salt and pepper.

Asparagus. Cook as you like. Here is a link to Chef Gwin’s recipe which looks perfect to me. I would go a little lighter on the garlic for your menu. Garlic-Roasted-Asparagus