#specialeventdish

Use this recipe to make a juicy, flavorful chicken with golden-brown skin that is crispy. The mix of herbs and spices gives the chicken a delicious flavor that makes it a family favorite and a crowd favorite for special events.

Ingredients: 1 whole chicken 3-4 pounds. 2 tablespoons olive oil. 1 tablespoon salt. 1 teaspoon black pepper. 1 teaspoon paprika. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1 teaspoon dried thyme. 1 teaspoon dried rosemary.

Instructions: Preheat oven to 425F 220C. In a small bowl, mix together salt, pepper, paprika, garlic powder, onion powder, thyme, and rosemary. Rub olive oil all over the chicken, then sprinkle the spice mixture evenly over the chicken, inside and out. Place the chicken on a roasting pan or baking dish, breast side up. Roast in the preheated oven for 1 hour and 15 minutes, or until the juices run clear and the internal temperature of the chicken reaches 165F 75C. Let the chicken rest for 10 minutes before carving.

Prep Time: 15 minutes

Cook Time: 75 minutes

This classic Beef Bourguignon recipe is a perfect pairing for Bordeaux wine. The rich flavors of the beef stew complement the complex notes of the wine, resulting in a luxurious dining experience. It's a hearty dish perfect for a cozy dinner party or a special occasion.

Ingredients: 1 bottle Bordeaux wine red. 2 pounds beef chuck, cut into 1-inch cubes. 4 slices bacon, chopped. 1 onion, chopped. 2 carrots, chopped. 2 cloves garlic, minced. 2 tablespoons tomato paste. 2 cups beef broth. 1 bouquet garni thyme, parsley, bay leaf. Salt and pepper to taste. 2 tablespoons olive oil. 1 pound mushrooms, quartered. 2 tablespoons all-purpose flour. Fresh parsley, chopped for garnish.

Instructions: In a large Dutch oven, cook the bacon over medium heat until crispy. Remove bacon and set aside. Season the beef with salt and pepper. In the same pot, brown the beef in batches in olive oil until well-browned on all sides. Remove and set aside. Add chopped onion, carrots, and garlic to the pot. Cook until softened, about 5 minutes. Stir in tomato paste and cook for 2 minutes. Return the beef and bacon to the pot. Pour in the Bordeaux wine and beef broth. Add the bouquet garni. Bring to a simmer, cover, and cook over low heat for 2 hours, stirring occasionally. In a separate pan, heat some olive oil over medium-high heat. Add the mushrooms and cook until browned and tender. Season with salt and pepper. Sprinkle flour over the beef mixture and stir well to combine. Cook for an additional 10 minutes until the sauce thickens. Add the cooked mushrooms to the pot. Stir to combine and simmer for another 10 minutes. Adjust seasoning with salt and pepper if needed. Garnish with chopped parsley before serving. Serve the Beef Bourguignon hot with crusty bread or mashed potatoes.

Prep Time: 30 minutes

Cook Time: 150 minutes

This Baked Stuffed Lobster with Shrimp recipe is a decadent seafood dish perfect for a special occasion. The tender lobster meat is complemented by the savory shrimp stuffing, creating a dish that is sure to impress.

Ingredients: 2 whole lobsters. 1/2 cup cooked shrimp, chopped. 1/4 cup breadcrumbs. 2 tablespoons melted butter. 1 tablespoon chopped fresh parsley. 1 clove garlic, minced. Salt and pepper to taste.

Instructions: Preheat oven to 375F 190C. Split the lobsters in half lengthwise and remove the tomalley and roe. In a bowl, mix together chopped shrimp, breadcrumbs, melted butter, chopped parsley, minced garlic, salt, and pepper. Stuff the lobster halves with the shrimp mixture. Place stuffed lobsters on a baking sheet. Bake in the preheated oven for 15-20 minutes or until the lobster is cooked through and the stuffing is golden brown. Serve hot and enjoy!

Prep Time: 20 minutes

Cook Time: 20 minutes

This Italian white ragu pasta with wild mushrooms is a luxurious and flavorful dish that combines the earthy taste of mixed wild mushrooms with a creamy white wine sauce. It's perfect for a cozy dinner or a special occasion.

Ingredients: 300g pasta of your choice. 200g mixed wild mushrooms such as porcini, chanterelles, or shiitake, sliced. 2 tbsp olive oil. 1 onion, finely chopped. 2 cloves garlic, minced. 1/2 cup dry white wine. 1 cup vegetable broth. 1/2 cup heavy cream. Salt and pepper to taste. Grated Parmesan cheese, for serving. Fresh parsley, chopped, for garnish.

Instructions: Follow the directions on the package to cook the pasta until it is al dente. Remove the water and set it aside. Put the olive oil in a big pan and heat it over medium-low heat. Put in the minced garlic and chopped onion and cook until the onion is soft. Put the mushroom slices in the pan and cook them until they start to give off their juices and turn golden brown. Add the white wine and cook until it's half gone. Add the vegetable broth and let it cook for a few minutes. Turn the heat down to low and add the heavy cream. Slowly cook the sauce until it gets a little thicker. Add pepper and salt to taste. Toss the cooked pasta in the pan with the sauce until it's all covered. Add grated Parmesan cheese and chopped fresh parsley to the top of the hot pasta before serving.

Prep Time: 15 minutes

Cook Time: 20 minutes

Your table will smell and taste like the ocean when you eat this Seafood Spaghetti. When you mix seafood, garlic, tomatoes, and white wine, you get a rich and flavorful sauce that goes perfectly with the soft strands of spaghetti. This recipe is quick and easy, and it's great for weeknight dinners or special events.

Ingredients: 250g spaghetti. 200g mixed seafood shrimp, calamari, mussels. 2 cloves garlic, minced. 1 small onion, finely chopped. 1 can 400g diced tomatoes. 1/4 cup white wine. 2 tablespoons olive oil. Salt and pepper to taste. Fresh parsley, chopped for garnish.

Instructions: Follow the directions on the package to cook the spaghetti until it is al dente. Remove the water and set it aside. Warm up the olive oil in a big pan over medium-low heat. Add the chopped onion and minced garlic and saut until the onion is fragrant and clear. Put in a mix of seafood and cook until it's almost clear. Add the diced tomatoes and white wine. Simmer for 5 to 7 minutes, until the sauce is slightly reduced. Add pepper and salt to taste. When you add the cooked spaghetti to the pan, toss it around so that the seafood sauce covers it all. Before serving, sprinkle with chopped fresh parsley.

Prep Time: 15 minutes

Cook Time: 15 minutes

Soak up the richness of the creamy Parmesan sauce that covers the soft layers of potatoes. This dish is a classic comfort food that's great for family dinners or special events.

Ingredients: 4 large potatoes, thinly sliced. 1 cup heavy cream. 1 cup grated Parmesan cheese. 3 cloves garlic, minced. Salt and pepper to taste. 2 tablespoons butter.

Instructions: Warm the oven up to 190C 375F. Put butter in a baking dish. Half of the sliced potatoes should be put in the baking dish. Cover the potatoes with salt, pepper, and half of the minced garlic. Top with the other half of the Parmesan cheese. Add more layers of potatoes, garlic, Parmesan cheese, salt, and pepper each time. Cover the potato layers with the heavy cream. Put butter on top. Throw aluminum foil over the baking dish to protect it. Put it in an oven that is already hot for 45 minutes. Take off the foil and bake for another 15 to 20 minutes, or until the potatoes are soft and the top is golden brown. Before you serve it, let it cool down for a while.

Prep Time: 20 minutes

Cook Time: 65 minutes

This garlic and herb beef tenderloin recipe is a great way to enjoy tender beef seasoned with fragrant herbs and wild mushrooms that have been roasted. The garlic in the olive oil makes the beef taste richer, and the earthy flavors of the mushrooms come out stronger in the balsamic vinegar. This dish is great for a special event or a cozy dinner at home.

Ingredients: 2 lb beef tenderloin. 4 cloves garlic, minced. 2 tbsp olive oil. 2 tsp dried thyme. 2 tsp dried rosemary. Salt and pepper to taste. 1 lb wild mushrooms, cleaned and sliced. 2 tbsp balsamic vinegar. 2 tbsp chopped fresh parsley.

Instructions: Preheat oven to 425F 220C. In a small bowl, mix together minced garlic, olive oil, thyme, rosemary, salt, and pepper. Rub the garlic and herb mixture all over the beef tenderloin. Place the seasoned beef tenderloin on a baking sheet or roasting pan. Roast the beef in the preheated oven for about 25-30 minutes or until desired doneness. While the beef is roasting, spread the sliced wild mushrooms on a separate baking sheet. Drizzle with olive oil and balsamic vinegar, then season with salt and pepper to taste. Roast the mushrooms in the oven for about 15-20 minutes, or until tender and slightly golden. Once the beef is cooked to your liking, remove it from the oven and let it rest for a few minutes before slicing. Serve the sliced beef tenderloin with the roasted wild mushrooms, garnished with chopped fresh parsley.

Prep Time: 15 minutes

Cook Time: 45 minutes

Enjoy the rich flavors of lobster Newburg wrapped in delicate crepes. This fancy dish is great for a fancy brunch or a special event.

Ingredients: 1 1/2 cups cooked lobster meat, diced. 2 tablespoons unsalted butter. 2 tablespoons all-purpose flour. 1/2 cup heavy cream. 1/2 cup whole milk. 2 large egg yolks. 1/4 cup dry sherry. 1/4 teaspoon cayenne pepper. Salt and black pepper to taste. 4 prepared crepes. Chopped fresh parsley for garnish.

Instructions: Melt the butter over medium-low heat in a saucepan. Add the flour and mix it in to make a roux. Cook for one to two minutes, until it starts to turn golden brown. Slowly whisk in the whole milk and heavy cream. Cook for about 5 minutes, or until the mixture gets thick. Add the egg yolks and dry sherry to a different bowl and mix them together using a whisk. Slowly pour this into the saucepan while whisking all the time. Add the cayenne pepper and season with black pepper and salt to taste. Add the lobster meat that has been cut up to the sauce. Cook for another two to three minutes, until the lobster is fully heated through. Put a crepe that has been cooked on a plate and add some of the Lobster Newburg mixture in the middle of it. To make a neat package, fold the sides of the crepe over the filling. Add chopped fresh parsley on top, and serve hot. Do it again with the rest of the filling and crepes. Have fun with your tasty Lobster Newburg Crepes!

Prep Time: 20 minutes

Cook Time: 15 minutes