James Cody - Thirty Dishes to Seduce a Woman

Two 7 bone rack of lamb (ask butcher)
6 oz store bought mint jelly
1 lb baby red potatoes, quartered
2 tbsp Dijon mustard
1 tsp garlic, chopped
1 bunch asparagus, clipped
2 tbsp butter
Salt and fresh ground pepper

Preheat oven to 400
Boil potatoes in salt water till fork tender. Keep warm & set aside. Salt & pepper racks. Coat fat side of racks with Dijonmustard & chopped garlic. Heat a saute' pan on medium heat till hot & sear bothracks bone side first. Then flip & place inoven. Bake till 120 internal temperature (medium rare) Take out of oven & let restfor 15 minutes before cutting.
In a saute' pan on medium heat put drainedpotatoes & butter to melt, add salt & pepper. Add asparagus & cover for 6-8 minutestill asparagus is tender.
To plate
Cut 3 single bones from rack of lamb for each person, put 1-2 potatoes in middle of plate, lay 4-5 spears of asparagus next topotatoes. Lay lamb over asparagus & serve with mint jelly & French bread. Serve witha light red wine

This is Chef Cody. My wife and I decidedto write this book because we were boredone day. Well not really. The real reason we wrote this book is because weve heardabout people cooking food for their significant other and it ends up a disaster. We decided to put this half of the book togetherto give you guys impressive recipes to wow your girl or significant other with. Remember if you forget the flowers and candy on her birthday or Valentines Day this book isalways ready!!! Heres your life line!Sincerely
Chef Cody

Introduction page 2
Index page 3
Shrimp & Cheddar Quiche page 4-5
Grilled Salmon page 6-7
Rack of Lamb pages 8-9
Beluga Caviar pages 10-11
Turkey Schnitzel pages 12-13
Lobster Thermidor page 14-15
Chicken Cacciatore pages 16-17
Chicken & Shrimp Paella pages 18-19
Duck Sat pages 20-21
Crab Stuffed Catfish pages 22-23
Gazpacho pages 24-25
Smoked Trout pages 26-27
Seafood Orzo page 28-29
Beef Carpaccio page 30-31
Sopa de Ajo pages 32-33
Seafood Seviche pages 34-35
Drunken Sweet & Sour Pork pages 36-37Louisiana Crab Cakes pages 38-39
Tofu Parmesan pages 40-41
Baked Lentil Soup pages 42-43
Curried Beef pages 44-45
Shark or Swordfish Steaks pages 46-47
Smoked Salmon Souffl pages 48-49
Orange Vinaigrette Glazed Cornish Hen pages 50-51
Shrimp & Pork Spring Rolls pages 52-53Ham & Corn Fritters pages 54-55
Traditional Crepe Suzettes pages 56-57
Dark Chocolate Mousse pages 58-59
Bananas Foster pages 60-61
Short Bread Napoleon pages 62-63

9 inch Pillsbury pie crust
1 lb cooked popcorn shrimp, thawed & drained
1 lb sharp cheddar cheese, shredded
8 egg yolks
4 eggs
1 quart of heavy cream
1 bunch chives, chopped
1/2 tsp each salt and pepper

Take all wet ingredients & whip till eggsare smooth. Add salt & pepper. Pour intocrust. Take cheddar cheese & push into thebatter. Next push shrimp into crust. Put half of chives into batter & save rest for garnishafter baking.
Bake quiche in preheated oven for 45minutes or until quiche doesnt jiggle. Letrest for 1 hr & serve with side salad, Frenchbread & a dry white wine

2 lbs side of salmon, cut into 4 equal pieces
1/4 cup olive oil
2 cloves garlic, chopped
8 oz grated parmesan cheese
1/2 lb fetucinni noodles
Salt & cracked black pepper
1/2 cup fresh broccoli florets
1 tbsp chives, chopped
1 lemon, wedged
Preheat oven or grill to 450
Bring 2 quarts of salted water to a boil. Drop in pasta water, bring back to a boil, stir & let cook for 8 minutes. Strain & shock with cold water. Drain again. Setaside.
Lightly garlic & olive oil flesh side of salmon filet. Place in oven or grill skin sidedown. Grill or bake till 120 degrees internaltemperature or approximately 20 minutes.Do not flip salmon. Set aside.
In a large saute pan add 3 tbsp olive oil, heat on medium. Add garlic, salt, pepper &broccoli florets. Cover & allow to cook for
5 minutes until broccoli is bright green. Add 2 large handful of pasta & toss till allpasta is coated.
To plate: Put pasta in middle of plate, sprinkle with parmesan cheese & place one salmon filet over top of pasta. Garnish withlemon wedge & sprinkle chives over top. Serve with French bread & a white wine preferably a dry Riesling.

2 oz container of beluga caviar or caviarof your choice
2 oz red onion, chopped fine
2 boiled eggs, yolks & whites chopped separately
1/2 cup creme fraiche
1 jar baby capers
1 package of flat bread crackers
1 loaf French bread
4 tbsp butter, melted
2 tbsp Italian seasoning
2 tsp crushed red pepper
1/4 cup parmesan cheese
1 bottle of affordable champagne, chilledPreheat oven to 350
Slice entire French bread to 1/8 inch thickslices. Place slices on sheet tray & baste onmelted butter. Sprinkle with Italian seasoning, crushed red pepper & parmesan cheese evenly & bake till golden brown. Allow tocool. Put prepared condiments in smallbowls around caviar tin. Put the crostinis &flat bread in a decorative basket beside the caviar. Serve with bottle of chilled champagne & enjoy!

Six 3 oz turkey medallions pounded thin (ask butcher)
1 cup each AP flour, egg wash,
1/2 cup each bread crumbs & parmesan mixed
1 lb egg noodles
4 oz each olive oil and butter
1 tsp garlic, chopped
2 tbsp parmesan cheese
1 whole lemon, sliced
1 pkg each fresh thyme and fresh sageSalt and pepper to taste.
Preheat oven to 200
Bring noodles to boil in salted water for 8minutes. Drain & shock with cold water. Drain again & set aside.
Put salt and pepper in flour, egg wash(equal parts egg & milk) & bread crumbswith parmesan in 3 separate containers. Dredge each piece of turkey in order given.Preheat pan with 1 oz each of olive oil & butter till butter is melted & pan is hot. Saute' pieces of breaded turkey for 5minutes, flip & saute' for another 2-3 minutes.
Place meat on a platter & place in oven at200 Repeat till all meat is browned.Wipe out saute' pan, add rest of olive oil, butter, garlic & 1/2 chopped thyme. Whenbutter is melted add noodles & toss. Add 2 tbsp parmesan. To serve place noodles onplate. Place 2 pieces of schnitzel beside pasta & garnish with lemon slice & sprigsof sage. Serve with side salad & beer of your choice.