This is a simple easy dinner for you dudes that wanna impress your chick, of course you can't be livin at home, for God's sake, have a rented frickin apartment.
How you dress, and how you pick up your chick is up to you, I'm just here to guide you through the dining part. First off, make sure your bathroom is clean, and smells sweet, all your stinkin socks are off the floor, and your kitchen is spotless! Got that man? Okay, for the dinner, let's do fish, hopefully your lass loves fish.
Go to your market and get 2 fillets of Pink Snapper, about 6-8 oz. each, never skimp, she sees you feedin her, she'll feed you later if you get me drift mate!
Take that home, and sprinkle some white pepper all over it, and just a little salt. Then stick it in the chiller for a bit.
For your starch, make a simple mashed potatoes.
4 medium sized russets, peeled, cubed and boiled in hot water until soft about 20 minutes, drain and cool for a few minutes.
In a mixing bowl, add in the cooked potatoes, and 1/2 cup of heavy cream, and using a hand held mixer, mix it until smooth, season with salt and pepper, and a pinch of chopped parsley and stir.
For your salad:
Buy one small head of lettuce, remove the outer leaves, unfold the head, and take the nice inside leaves, and give it a rough chop. Buy a small onion, and slice them thin. Buy some cherry tomatoes, and cut them in half.
For the dressing:
Take 1/2 cup of olive oil, 1/2 cup of frozen raspberries, 3 tbsp. of raw sugar, 1 tsp. of salt, 1 tsp. of pepper, 4 garlic cloves, 2 tbsp. of vinegar and blend it in your blender until it all comes together, then chill it.
For the dessert:
Go to your local gourmet bakery, and purchase a nice small chocolate cake, and some vanilla ice cream from your market, and some good quality chocolate syrup.
To cook the fish: (take fish out of refrigerator, and set out at room temperature for about 30 minutes)
Use a 12 inch skillet (nonstick) or fry pan (nonstick), heat up 2 tbsp. of canola oil until hot, then turn heat down to medium high, make sure that the pan is hot. Place the fillets into the pan, place fillet face down on the side where the skin was not connected, cook it for about 2 minutes, then turn it over and cook for about 4 minutes. Do not over cook fish, if she wants it cooked more, then cook it more.
Remove from pan and plate. Return the pan to the stove over medium high heat, add in 3/4 cup of white wine, and reduce it to half, remove from pan, add in 1 tbsp. of cold butter and swirl it around. Pour over filets, and sprinkle some chopped parsley over it with some salt and white pepper.
Serve with mashed potatoes. Oh yeah eat your salad first, then cook the fish, or whatever floats your boat or twirls your beany.
Then serve the cake with chocolate syrup and ice cream. Man she'll love your ass man! And for the beverage, I forgot, a good white wine like a chilled Chardonnay will do, in fact, to really impress her do not use the same wine you used for making that sauce for the fish.
Pink Snappers, tender flaky meat, no need to cook very long
How you dress, and how you pick up your chick is up to you, I'm just here to guide you through the dining part. First off, make sure your bathroom is clean, and smells sweet, all your stinkin socks are off the floor, and your kitchen is spotless! Got that man? Okay, for the dinner, let's do fish, hopefully your lass loves fish.
Go to your market and get 2 fillets of Pink Snapper, about 6-8 oz. each, never skimp, she sees you feedin her, she'll feed you later if you get me drift mate!
Take that home, and sprinkle some white pepper all over it, and just a little salt. Then stick it in the chiller for a bit.
For your starch, make a simple mashed potatoes.
4 medium sized russets, peeled, cubed and boiled in hot water until soft about 20 minutes, drain and cool for a few minutes.
In a mixing bowl, add in the cooked potatoes, and 1/2 cup of heavy cream, and using a hand held mixer, mix it until smooth, season with salt and pepper, and a pinch of chopped parsley and stir.
For your salad:
Buy one small head of lettuce, remove the outer leaves, unfold the head, and take the nice inside leaves, and give it a rough chop. Buy a small onion, and slice them thin. Buy some cherry tomatoes, and cut them in half.
For the dressing:
Take 1/2 cup of olive oil, 1/2 cup of frozen raspberries, 3 tbsp. of raw sugar, 1 tsp. of salt, 1 tsp. of pepper, 4 garlic cloves, 2 tbsp. of vinegar and blend it in your blender until it all comes together, then chill it.
For the dessert:
Go to your local gourmet bakery, and purchase a nice small chocolate cake, and some vanilla ice cream from your market, and some good quality chocolate syrup.
To cook the fish: (take fish out of refrigerator, and set out at room temperature for about 30 minutes)
Use a 12 inch skillet (nonstick) or fry pan (nonstick), heat up 2 tbsp. of canola oil until hot, then turn heat down to medium high, make sure that the pan is hot. Place the fillets into the pan, place fillet face down on the side where the skin was not connected, cook it for about 2 minutes, then turn it over and cook for about 4 minutes. Do not over cook fish, if she wants it cooked more, then cook it more.
Remove from pan and plate. Return the pan to the stove over medium high heat, add in 3/4 cup of white wine, and reduce it to half, remove from pan, add in 1 tbsp. of cold butter and swirl it around. Pour over filets, and sprinkle some chopped parsley over it with some salt and white pepper.
Serve with mashed potatoes. Oh yeah eat your salad first, then cook the fish, or whatever floats your boat or twirls your beany.
Then serve the cake with chocolate syrup and ice cream. Man she'll love your ass man! And for the beverage, I forgot, a good white wine like a chilled Chardonnay will do, in fact, to really impress her do not use the same wine you used for making that sauce for the fish.
Pink Snappers, tender flaky meat, no need to cook very long
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