Rack

of Lamb with Mint Jelly with Boiled Potatoes

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 Dijon mustard & chopped garlic. Heat a saute’ pan on medium
heat till hot & sear both racks bone side first. Then flip & place in oven. Bake till 120 °
internal temperature (medium rare) Take out of oven & let rest for 15 minutes before
cutting.
In a saute’ pan on medium heat put drained potatoes & butter to melt, add salt & pepper.
Add asparagus & cover for 6-8 minutes till 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 to potatoes. Lay lamb over asparagus & serve with mint
jelly & French bread. Serve with a light red wine
Rack of Lamb
Thirty Dishes to Seduce a Woman
ByChef Codyand Linda James
©LindaJJames 2014
Hey guys,
This is Chef Cody. My wife and I decided to write this book because we were bored one
day. Well not really. The real reason we wrote this book is because we’ve heard about
people cooking food for their significant other and it ends up a disaster. We decided to
put this half of the book together to 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 is always ready!!! Here’s 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 Saté 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 36-37 Louisiana 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 Soufflé pages 48-49
Orange Vinaigrette Glazed Cornish Hen pages 50- 51
Shrimp & Pork Spring Rolls pages 52-53 Ham & 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
Preheat oven to 350 degrees
Take all wet ingredients & whip till eggs are smooth. Add salt & pepper. Pour into crust.
Take cheddar cheese & push into the batter. Next push shrimp into crust. Put half of chives
into batter & save rest for garnish after baking.
Bake quiche in preheated oven for 45 minutes or until quiche doesn’t jiggle. Let rest for 1
hr & serve with side salad, French bread & a dry white wine
Notes Grilled Salmon with Fetucinni Pasta
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. Set aside.
Lightly garlic & olive oil flesh side of salmon filet. Place in oven or grill skin side down.
Grill or bake till 120 degrees internal temperature 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 all pasta is
coated.
To plate: Put pasta in middle of plate, sprinkle with parmesan cheese & place one salmon
filet over top of pasta. Garnish with lemon wedge & sprinkle chives over top. Serve with
French bread & a white wine preferably a dry Riesling.
Grilled Salmon with Fetucinni Pasta

2 oz container of beluga caviar or caviar of 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, chilled Preheat oven to 350°
Slice entire French bread to 1/8 inch thick slices. Place slices on sheet tray & baste on
melted butter. Sprinkle with Italian seasoning, crushed red pepper & parmesan cheese
evenly & bake till golden brown. Allow to cool. Put prepared condiments in small bowls
around caviar tin. Put the crostinis & flat bread in a decorative basket beside the caviar.
Serve with bottle of chilled champagne & enjoy!
Turkey Schnitzel with Buttered Noodles
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 sage Salt and pepper to taste.
Preheat oven to 200 °
Bring noodles to boil in salted water for 8 minutes. Drain & shock with cold water. Drain
again & set aside.
Put salt and pepper in flour, egg wash (equal parts egg & milk) & bread crumbs with
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 5 minutes, flip & saute’ for another 2-3 minutes.
Place meat on a platter & place in oven at 200° Repeat till all meat is browned. Wipe out
saute’ pan, add rest of olive oil, butter, garlic & 1/2 chopped thyme. When butter is melted
add noodles & toss. Add 2 tbsp parmesan. To serve place noodles on plate. Place 2 pieces
of schnitzel beside pasta & garnish with lemon slice & sprigs of sage. Serve with side
salad & beer of your choice.
Turkey Schnitzel with Buttered Noodles

2 lbs cooked lobster meat

8 oz heavy cream
8 oz seafood stock
1 bunch chives, chopped
1 pkg puff pastry cups frozen
4 oz flour
4 oz butter
1 tsp garlic, chopped
1/4 cup onions, chopped
1 tbsp paprika
Salt and pepper to taste
Preheat oven to 325°
Place pastry cups on baking sheet & bake according to directions. Cool.
Carve out top of each cup. To make lobster: In a saute’ over medium heat melt 4 oz butter,
add onions & garlic & saute’ till soft. Add 4 oz flour & stir for 3 minutes. Add cream &
seafood stock. Stir continually. When thick add lobster meat, paprika & stir with wooden
spoon to incorporate. Stuff hot lobster mixture into pastry cups & garnish with chives.
Serve immediately with side salad & wine of your choice.
Notes Chicken Cacciatore
4 leg and thigh pieces cut in two
8 oz mushrooms, halved
2 medium carrots, sliced
1 bag frozen pearl onions
2 tbsp garlic, minced
1 bunch fresh thyme, chopped
2 oz fresh basil, chopped
4 tbsp each butter & olive oil
1 28 oz can tomatoes, diced
4 roma tomatoes, chopped
1 tsp brown sugar
8 oz chicken stock
1 lb dried egg noodles
1 cup AP flour for dredging Salt & pepper to taste
In a large sauce pan over medium heat add 2 tbsp each butter & olive oil till pan is hot.
Salt & pepper chicken & dredge in flour. Brown chicken lightly. Remove chicken from
pan, add carrots, mushrooms, garlic, & pearled onions, saute’ lightly. Add chicken stock &
tomatoes. Place chicken back in the pan & cover. Simmer on low heat for 1 1/2 hr.
Bring 2 quarts of salted to a boil & add noodles. Bring back to a boil & cook for 8
minutes. Drain. Shock. Drain off cold water. Set aside.
Add 1/2 chopped basil & thyme to chicken mixture right before serving. Over medium
heat, add 2 oz each butter & oil till butter is melted. Add noodles, salt & pepper, & the rest
of herbs. Toss till hot.
To plate put noodles on plate & top with chicken & sauce. Serve with French bread.
Chicken Cacciatore
1 whole chicken cut into 12 pieces. Cut breasts in half
1 lb 16-20 raw shrimp shell on
1 lb chorizo sausage
1 /2 cup each celery & onions chopped, roma tomatoes diced, peas and carrots ( 3 1/2
cups)
3 cloves garlic, chopped
1 1/2 cup long grain rice
2 pinches of saffron
36 oz chicken stock
2 oz Olive oil
salt and pepper to taste
Brown chicken generously salted & peppered in a large saute’ with olive oil. Remove
chicken. Add chorizo & brown, remove from skillet. Add vegetables & brown then add
rice & two pinches of saffron. Return chicken & sausage to pan & add shrimp. Cover &
simmer on low for 35
-40 minutes till rice is tender, chicken is
160° internal temperature & stock is evaporated. Serve in pan & have your guest serve
themselves. Serve with French bread & wine of your choice.
Duck Saté
3 large duck breasts skin on
6 oz plum jelly or jam
1 tbsp garlic, minced
4 oz soy sauce
6 oz water
1 tbsp fresh grated ginger
1 package mei fun noodles
1 cup frozen Asian vegetable medley
1 tbsp cracked red pepper
24 bamboo skewers
Remove skin from duck and save skin for rendering.
Cut duck into 2 oz strips. Skewer duck strips & marinate with 2 oz soy, 1/2 tbsp garlic, 3 oz water,
1/2 tbsp fresh grated ginger, 1/2 tbsp cracked red pepper. Marinate skewered duck for 2 hrs. Now render the duck skin
by taking a 1/4 cup water in a small pan. Put duck skin in the water & turn on very low heat simmer for 1hrs. After one
hr the water will be evaporated & you will have duck fat. Strain off the duck fat & put aside. Take other half of marinate
ingredients & place into a small sauce pan along with plum jelly or jam & cook over medium heat till thickened. Set
aside. Preheat indoor grill to 350 ° Grill duck to medium rare. Internal temp of 110 ° Coat duck with sauce & put in
preheated 150 °oven.
Soak mei fun noodles in very hot tap water with salt for 10 minutes. Drain and set aside.
In large saute pan over medium heat add 2 tbsp of duck fat & saute’ vegetables till hot but not brown. Add noodles & 2
tbsp of plum sauce. Toss. To serve. Put noodles & vegetables in middle of serving bowl. Place three skewer on top.
Serve with warm sake.
Duck Saté
Crab Florentine Stuffed Catfish
3 whole catfish fillet, approximately 6 oz each
8 oz frozen spinach
12 oz lump crab meat
1/4 cup each chopped red & green pepper,
1/4 cup diced white onion & celery
1 tsp garlic, chopped
2 tbsp olive oil
12 oz bread crumbs
2 whole eggs
1 bunch of parsley
1 tbsp and 1 tsp Paul Prudhomme Cajon Seasoning
1 cup melted butter
Light salt & pepper to taste
Thaw spinach & squeeze out all excess liquid in a towel. Over medium heat saute’ in olive
oil all vegetables, garlic & 2 tbsp parsley till tender. Add dried spinach & put all
ingredients into food processor. Pulse till coarse chop. Put into mixing bowl, add 1 tbsp PP
seasoning, eggs, bread crumbs, & crab to mixture. Mix well with clean hands. Cut catfish
filets lengthwise. Salt & pepper filets lightly.
Make 3 oz balls of stuffing & wrap fillets around this securing with a toothpick. Place on
baking sheet & bake in preheated 350 degree oven for 20 minutes only or fish will start to
break.
To plate
Put two stuffed filets on each plate & drizzle with 1 cup melted butter, incorporated with
1/2 tsp of pp seasoning & 1 tbsp chopped parsley. Serve with a side salad & preferred
dressing red pepper aioli.
Crab Florentine Stuffed Catfish

2 cups Roma tomatoes seeded & diced

4 oz garlic greens
1 English cucumber peeled, seeded, & diced
1 bunch green onions
1 purple onion, finely chopped
2 stalks celery, chopped
2 tbsp chopped fresh parsley
1 clove garlic, minced
1/4 cup olive oil
2 tbsp freshly squeezed lemon juice Salt and fresh ground pepper to taste
6 or more drops of Tabasco sauce to taste
1 tsp Worcestershire sauce
4 cups V8 tomato juice
Combine all ingredients. Blend slightly to desired consistency. Store in a non-metal, non-
reactive storage container, cover tightly & refrigerate overnight, allowing flavors to marry
Garnish with diced tomatoes, cucumber & onion. Serve with French bread or a grilled
cheese sandwich.
Notes Smoked Trout with Potato Pancakes and Lemon Tzatziki
Sauce
Two 6 oz smoked lake trout filets (buy these)
4 oz plain Greek yogurt
1 small English cucumber, peeled, seeded, & grated
3 oz each fresh thyme & chives finely chopped plus a few sprigs of thyme for garnish
1/2 tsp each garlic & onion powder
2 tsp lemon juice
1 1/2 cups uncooked russet potatoes, peeled & grated
6 eggs
1 cup flour
1/2 tsp cream of tartar
1 tsp baking soda
4 oz buttermilk
1/2 cup salad oil
Salt & pepper to taste
Take grated potatoes, 1/2 onion powder & garlic powder, 1oz each chopped chives, thyme, baking powder, soda and
flour. Mix well & then add buttermilk & eggs. Let batter sit for 15 minutes Heat a pan on low flame till hot, add 1 oz oil.
When oil is hot use 2 oz scoops for each pancake. When pancakes start to bubble they are ready to flip. Approximately 5
minutes. Cook for 2 more minutes. Place on paper towel. Repeat till all batter is used. Keep warm.
In a small bowl place yogurt, lemon, rest of garlic & onion powder, shredded cucumber, 1oz thyme & chives. Mix
thoroughly. Salt & pepper lightly. Mix thoroughly.
Skin trout. Slice thinly or crumble.
Line potato pancakes on a tray.
Place 1/2 oz trout on each pancake & top with tzatziki sauce & garnish with a few sprigs of thyme. Serve with a
sparkling white wine.
Smoked Trout with Potato Pancakes and Lemon Tzatziki
Sauce Seafood Orzo with Roasted Garlic, Cherry Tomatoes
and Basil
1/2 lb raw 26 -30 shrimp, peeled and deveined,
1/2 lb calamari
8 oz canned clams
3 bulbs roasted garlic
1 pint cherry tomatoes, halved
8 oz olive oil
2 oz fresh basil, chopped
1 lb orzo pasta
Salt & fresh cracked pepper to taste. Cut tips off of garlic bulbs & coat with olive oil. Salt
& pepper lightly. Place in aluminum foil with 1 tsp water & wrap tightly. Put into
preheated 350 degree oven for 45 minutes until bulbs are soft. Cool.
Bring 2 quart of salted water to a boil, incorporate orzo. Stir & allow to boil for 10
minutes. Strain. Shock. Strain. Set aside Heat 4 oz olive oil in a large saute’ pan over
medium heat add 1 bulb of roasted garlic, add all seafood & cook till shrimp are pink Add
clams with juice & orzo. Break orzo apart to make sure it doesn’t stick together. Stir
through. Add cherry tomatoes & 2/3 basil. Salt & pepper to taste. Serve with French
bread, roasted garlic for spreading, olive oil & chopped basil. Serve with a Riesling wine.
Seafood Orzo with roasted garlic, cherry tomatoes and basil
Beef Carpaccio with Fresh Horseradish, Grain Mustard and
Port Wine Reduction
12 oz beef tenderloin, ask butcher to slice as thin as possible
1 bunch medium sized asparagus spears
12 oz olive oil
4 oz of fresh grated sea salt
12 oz port wine
2 tbsp fresh horseradish grated
2 tbsp coarse ground mustard
8 oz bag mixed baby greens
1 bottle small capers
1/4 cup diced red onion
Preheat grill to 400°. Coat asparagus lightly with olive oil, lightly salt & pepper. Grill till
marked. Take off grill & chill in refrigerator.
In a small saute’ pan on medium heat take port wine, coarse grain mustard, & grated
horseradish & reduce by 2/3. Add pinch of salt & pepper. Allow to cool at room temp.
Wrap two pieces of asparagus with thinly sliced beef as tightly as possible. Add a pinch of
salt & pepper. Place on grill & sear on all sides. Do not over cook. (very rare) Set aside &
rest for 15 minutes. To plate take small handful of mixed greens & place in center of plate.
Slice beef on bias (diagonally) & place around baby greens. Garnish with diced red onions
& capers & drizzle sauce over top. This dish should be served at room temp. Serve with
French bread & port wine.
Beef Carpaccio with Fresh Horseradish, Grain Mustard and
Port Wine Reduction Sopa de Ajo (Mexican Cream of Garlic
Soup) with Tomato & Cheese Enchiladas
3 bulbs roasted garlic
1 pint heavy whipping cream
1 loaf sour dough bread, sliced
1 pint chicken stock
2 large flout tortillas
1/4 cup sharp cheddar cheese
2 small Roma tomatoes sliced
2 tbsp butter
1 tsp olive oil
2 sprigs cilantro
Salt and pepper to taste
Cut tips off of garlic bulbs & coat with olive oil. Salt & pepper lightly. Place in aluminum foil with
1 tsp water & wrap tightly. Put into preheated 350° oven for 45 minutes until bulbs are soft. Cool. Squeeze garlic pulp
out of bulbs leaving no skin into a 2 quart pan. Add cream. Set aside
Take 1/2 loaf of sour dough bread & soak slices in chicken stock. Once bread is completely soft strain liquid into cream
mixture. Save the bread. Bring cream mixture to a boil on medium heat stir frequently. Add salt & pepper to taste. With a
whisk force soaked bread through holes of strainer into the soup & continue this till no more bread is left. Incorporate all
bread into soup. Reduce soup by half & stir often so it doesn’t burn. Take rest of loaf of bread & cut into small cubes &
brown in oven till firm.
Preheat saute’ pan & coat with butter. Spread sliced cheese & tomatoes onto flour tortilla then fold over to make half
moons. Place in heated pan with butter & brown till cheese starts to melt. flip over & brown second side. Slice into fours
& repeat for second tortilla. To serve place soup in a bowl, garnish with cilantro sprig and croutons. Fan tortillas around
bowl.
Sopa de Ajo (Mexican Cream of Garlic Soup)
Seviche over Bibb Lettuce with Baked Tortilla Chips
1/2 lb raw bay shrimp
1/2 lb raw bay scallops
1/4 cup each chopped red onion, celery, roma tomatoes &cucumber seeded
1 jalapeno, seeded & deveined, chopped
1/4 cup raw corn
1/2 cup lime juice
1 lime zested
1 whole lime, quartered
2 oz red wine vinegar
1 head baby Bibb lettuce
1 pkg 8 inch corn tortillas
Salt and pepper to taste
Mix shrimps, scallops, lime juice & zest, onions, celery, tomatoes, jalapeno, cucumber,
vinegar, corn, pinch of salt & pepper in a zip lock bag. Mix well & refrigerate for at least 6
hrs to allow acid to cook seafood. Half the tortillas. Place on sheet tray single file. Place in
preheated 400° oven till tortillas are crisp. Approximately 15-20 minutes. Do not flip.
Cool.
To serve
Cut Bibb lettuce in half & fill with Seviche. Place tortillas around Seviche & garnish with
lime wedge. Serve with iced sangria
Seviche over Bibb Lettuce
Notes Drunken Sweet and Sour Pork with Steamed Jasmine
Rice
1 1/2 lbs boneless pork loin, 1 inch cubes
2 red peppers, 1 inch cubed
1 medium white onion, 1 inch cubed
4 tbsp sesame oil
1 16 oz bottle of Saki
1 bunch of cilantro
2 cups jasmine rice
1/4 cup each soy sauce, rice vinegar
2 tsp brown sugar
1 tsp each grated fresh ginger and garlic Salt and pepper to taste
In a zip lock bag put pork, 4 oz saki, 1 tbsp of each soy sauce & rice vinegar, 1/2 tsp each
grated garlic & ginger, 1 tbsp chopped cilantro. Mix well & marinate meat for 2 hrs in
refrigerator.
Place 2 tbsp sesame oil in a sauce pan & warm on medium heat. Add pinch of salt then
add 2 cups jasmine rice & stir until all of the rice is coated. Add 5 cups water, bring to a
simmer, turn down & cover. Move pan half off of flame & let simmer for 10-15 minutes
until rice is fluffy. Keep warm.
Strain all liquid off of pork.
In a large saute’ pan heat 2 tbsp sesame oil, add meat to hot pan & saute’ for 3-4 minutes
or until 110° internal temperature. Now add vegetables, ginger, garlic & continue to heat
for another few minutes. Add soy sauce, vinegar & brown sugar. Allow to simmer for 3-5
minutes till liquid is evaporated. Salt & pepper lightly.
To serve
Place rice on plate & place drunken pork beside rice. Top pork with chopped cilantro.
Serve with warm Saki.
Drunken Sweet and Sour Pork
Louisiana Crab Cakes over Spinach & Lemon Vinaigrette
8 oz each blue crab & lump crab
1/4 cup red onion, chopped
2 tbsp celery, chopped
2 whole eggs
1/2 cup plain bread crumbs
2 tsp Paul Prudhomme Cajon Seasoning
1tsp garlic, minced
1/4 cup each lemon juice, salad oil, & white wine vinegar
2 tbsp Dijon mustard
12 oz baby spinach
1 Roma tomato, quartered
1 whole lemon, quartered
1/4 cup salad oil for browning cakes Salt and pepper to taste
Take lemon juice, salad oil, vinegar, mustard, pinch of red onion in a bottle & shake well
until mustard is dissolved. Salt & pepper to taste. Refrigerate till serving. Put crab meats
in a bowl, add onion, celery, eggs, bread crumbs & 2 tsp PP seasoning. Mix well until
mixture sticks together. Heat a saute’ pan over medium heat, heat oil till hot, add 3 oz
patties & brown on both sides.
Place all browned patties on a sheet tray & place in a 250° preheated oven till ready to
serve. Do not allow to dry out.
To serve. Toss spinach in 2 oz salad dressing. Place spinach in middle of plate. Top with 2
crab cakes, garnish with lemon wedge & tomato wedge. Sprinkle PP seasoning over salad
& serve with warm French bread & wine of your choice.
Louisiana Crab Cakes
Tofu and Pine Nut Parmesan with Spaghetti Squash
1 lb thin sliced tofu, cut into 4 equal pieces
1/2 lbs pine nuts, toasted, ground
1 /2 cup white onion, minced
6 cloves garlic, chopped
4 beef steak tomatoes, 3 chopped & 1 sliced
1/2 cup grated tofu cheese
2 tbsp Italian spice mix
4 sprigs fresh basil, chopped
1 cup bread crumbs
1/2 cup egg substitute
1/4 cup olive oil
1/2 cup AP flour
Salt and fresh cracked pepper to taste
1 spaghetti squash
Preheat oven to 350°
Cut spaghetti squash in half. Remove seeds, bake in 350° oven till soft. Allow to cool.
In small saute’ pan roast pine nuts on a low flame till golden brown. Take from heat. Cool
Using food processor pulse cooled pine nuts & bread crumbs till fine.
Breading station: 3 container to hold flour, egg substitute, bread crumb/pine nuts mixture with 1/2 tbsp Italian Spice
mixed in. Salt & pepper each cutlet then dredge in all three in the order given. Place on a sheet tray. Take diced
tomatoes, garlic, onion, 1/2 basil, 1 tbsp Italian spice mix, salt & pepper, & bring to a boil in small sauce pan. Turn down
heat & let simmer for 15 minutes…leave chunky.
Heat saute’ pan with 2 oz olive oil over medium heat. Brown cutlets on each side for about 2 minutes. Put sauce & 2 oz
cheese over cutlet. Place in 350° oven for 5 minutes to allow cheese to brown. Keep warm.
Scoop out spaghetti squash with large spoon & try not to break up strands. In a medium sauce pan, over medium, heat 2
oz olive oil till hot. Put 2 cups spaghetti squash in pan then place two slices of beef steak tomato on top of squash to
heat, salt & pepper. To plate: Place squash in middle plate, top with tomato slice, sauce, cutlet, fresh chopped basil.
Serve with a side salad.
Tofu and Pine Nut Parmesan
Baked Lentil Soup Topped with Muenster Cheese
1 1/2 cup lentils
1/2 lb quinoa
1/4 each onions, carrots, celery, mushrooms, red pepper diced
1 tsp each fresh basil, thyme, oregano, garlic, parsley, chopped
1 large puff pastry sheet cut to shape of bowls
1 lb muenster cheese slices
24 oz vegetable stock
1/4 cup balsamic vinegar
1 12 oz can sliced tomatoes
2 tbsp olive oil
Salt and pepper to taste
Put 2 tbsp olive oil in a 4 quart pan with a lid. Heat on medium till oil is hot, add all
vegetables & spices. Saute’ till tender. Add lentils & quinoa & coat with oil. Add
vegetable stock, vinegar & tomatoes. Salt & pepper to taste. Bring soup to a boil, turn heat
down, cover & simmer for 1/2 hr or until lentils are soft. Preheat oven to 350 ° Thaw out
pastry sheet & cut 1/2” bigger then circumference of bowl. Put soup into 9 oz tall bowls,
top with pastry sheet, put slit in pastry to vent. Bake till pastry sheet is brown.
Approximately 15 minutes. Put muenster cheese as much as you like on top of the pastry.
Melt & brown cheese in oven. Serve with side salad.
Baked Lentil Soup
Curried Beef with Sweet Potatoes
1 1/2 lbs cube steak, 1/2 inch cubes
1 1/2 lbs sweet potato, peeled 1/2 inch cubed
1 lb sugar snap peas
1/2 cup each celery & onion, chopped
2 tbsp garlic, chopped
1/4 cup olive oil
1 quart beef stock
2 tbsp each red & green curry powder
1 tsp cracked red pepper
Salt and pepper to taste
Preheat oven to 400 degrees.
Toss beef with 1/2 olive oil, garlic, 1/2 curry. Place on a sheet tray & put it in the oven.
Bake for 1/2 hr & stir occasionally. In a large sauce pan with a lid, heat pan, add other half
of olive oil, 2 tbsp AP flour & stir with whisk over medium heat till brown & add rest of
spices & vegetables. Salt & pepper to taste. Stir. Add 2 cups beef stock, stir to mix &
allow to thicken. Add meat from oven. Deglaze pan with 1/2 cup beef stock & add to
curry. Use rest of beef stock to thin meat mixture if needed. Simmer for 30 minutes or
until meat is tender. Do not overcook or vegetables will break down. Serve in large
casserole dish with French bread and a Shiraz.
Curried Beef with Sweet Potatoes
Shark or Sword Fish Steak with Couscous Salad
Two 6 oz shark or swordfish filets
2 cup couscous
1/4 cup each diced carrots,
onions, red pepper, green onions, craisins, peas
1 large lemon, zested then juiced
1/2 cup white wine vinegar
1/2 cup olive oil
1 tsp sugar
2 tbsp cilantro, chopped
Salt & pepper to taste
Bring 2 quarts of water to boil. In large saute’ pan preheat pan on medium, heat olive oil,
add couscous, stir to coat couscous in oil. Add pinch of salt & pepper. Ladle water into
couscous 4 oz at a time, stir until this water is evaporated. Continue till couscous is tender
but not soupy. Place couscous on a sheet tray & cool.
Combine vinegar, lemon juice, olive oil, cilantro, salt & pepper. Stir thoroughly. Using a
medium sized bowl, mix vegetables, craisins & couscous. Pour dressing over the top.
Toss. Refrigerate.
Preheat grill (indoor or outdoor) to 400 ° Salt & pepper swordfish filets then grill to
medium or 125° internal temp. Serve over couscous salad with French bread & wine of
your choice.
Shark or Sword Fish Steak
Smoked Salmon Soufflé
2 8 oz ramekins
6 oz smoked cured salmon, coarsely chopped
8 egg yolks
8 egg whites
1/4 tsp cream of tartar
1/2 cup flour
1/2 cup milk
2 tbsp fresh chopped dill
Zest of 1/2 lemon
2 drops lemon extract
3 oz clarified butter
2 tsp AP flour to coat ramekins
Preheat oven to 350°
Use a water bath—2 inch deep pan ½ full of water big enough to put 2 ramekins in easily.
Put water bath in oven before you heat the oven. On top of stove bring milk & 1 tbsp butter to light simmer-do not boil.
When milk is 120-130° add flour & stir until completely combined. Add 1 egg yolk at a time & mix thoroughly with a
wooden spoon. Continue doing this till all egg yolks are incorporated. Allow mixture to cool. Add lemon zest, lemon
extract, chopped dill & salmon. Mix thoroughly. This mixture is called a ‘pate a choux” Refrigerate. Whip egg whites &
cream of tartar to stiff peaks.
Fold 1/3 egg whites into chilled pate a choux mixture. Then fold rest of egg white into choux mixture. Set aside.
Using the clarified melted butter coat each 8 inch ramekins with butter making sure your pour it all out then coat each
ramekin with flour. Tap excess flour out.
Fill ramekins to the top with soufflé batter. (Softly tap ramekins on flat surface to remove all air bubbles) Place filled
ramekins in 350° water bath & make sure water does not get in ramekin. Bake for
20 minutes. Turn oven down to 250° Allow to bake for another 20 minutes. When soufflé is 2 inches above rim of
ramekin turn off oven & leave soufflés in oven to set for another 10 minutes. Serve with side salad and champagne.
Smoked Salmon Soufflé
Orange Vinaigrette Glazed Cornish Game Hen
2 Cornish game hens, thawed
1 pkg baby spinach
1/2 cup walnuts
1 tbsp brown sugar
1 egg whites
2 oranges juiced, 1 zested
1 orange for sections
1/4 cup white wine vinegar
1/4 cup salad oil
3 cloves garlic, minced
1/4 tsp cloves
1 cup wild rice
3 cups chicken stock
2 tbsp olive oil
Sea salt & fresh ground pepper to taste
Preheat oven to 350°
Crack the walnuts, put egg whites, walnuts, brown sugar, heavy pinch of sea salt in a bowl. Mix by hand till walnuts are
completely coated. Place on sheet tray & bake for 5-7 minutes at 350° (These are called candied walnuts)
Cut hens in half. Take large pinch sea salt & pepper, 1/2 cloves, 1/2 cup orange juice, 1/2 cup water & place in a large
zip lock bag. Marinate hen halves for 6 hrs plus prior to baking. Can be done the night before.
45 minutes before service preheat oven to 350° & bake hen halves to 160° internal temp.
Heat saute’ pan with a lid over medium heat add 2 tbsp olive oil, add wild rice.
Stir to coat & continue to cook till rice starts to pop. Add chicken stock, salt & pepper. Allow to come to a boil. Turn
down. Lid on. Simmer for 15-
20 minutes till rice opens.
Salad dressing: 1/4 cup salad oil, vinegar, 1/2 cloves, 1/2 cup orange juice, generous pinch both sea salt & pepper. Mix
thoroughly. Split in half. Use half dressing to baste hens every 10-15 minutes while baking.
Section or slice orange.
Heat pan to medium heat. Add spinach & coat lightly with rest of salad dressing, Toss till wilted. To Plate: Put wilted
spinach on plate, rice across. Hen on rice & decorate with orange slice. Toss candied walnuts onto spinach. Serve.
Cornish Game Hen
Shrimp and Pork Spring Rolls
Red peppers
Carrots
Red lettuce
Red onion
Fresh ginger, grated
Chopped cilantro & Thai basil
English cucumber
1 pkg rice paper, soaked in warm water 1 lb pork loin, cut into strips
1 lb 36-40 cooked shrimp
Peanut butter
Soy sauce, Hoisin sauce, Fish sauce
Sesame Oil
Crushed red pepper
Rub garlic, fresh ginger, onion into pork strips, salt & pepper & cook pork strips in sesame oil till brown and completely
cooked.
Cut all vegetables into match sticks. Chop herbs finely.
Put choice of vegetables, spices & meat/shrimp on end of rice paper & wrap per diagram. Do this with all paper.
(Peanut Dipping Sauce)
Put 3 oz Chunky peanut butter in a bowl, 1 oz each soy & fish sauce, 3 oz bottled water. Mix well, add pepper flakes to
taste.
(Soy Ginger Dipping Sauce) Mix
Mix 2 oz soy sauce, 3 oz hoisin sauce, 2 oz water, 1 /2 tsp fresh grated ginger, mix well. Add pepper flakes to taste
Corn Fritters, Country Ham with Tomato Relish
1 lb country ham, sliced
1 pint cherry tomatoes, quartered
1 tsp olive oil
2 tsp red wine vinegar
2 tbsp chopped green chives
1/2 tsp sea salt
Corn from one large ear
1 cup flour
2 eggs
1/2 tsp baking powder
1/2 cup buttermilk
Salt and fresh ground pepper
1/2 cup salad oil to fry
Fritters: combine flour, baking powder, pinch salt & pepper, add buttermilk & eggs, beat
till smooth. Then fold in raw sweet corn & 1 tbsp chives. Let rest for 15 minutes. Relish:
Take quartered tomatoes, 1 tbsp chives, olive oil, red wine vinegar, 1/2 tsp sea salt, pepper
to taste. Mix well & set aside.
In medium non stick saute’ pan, add salad oil till oil is hot but not smoking. Add 3 oz
fritter batter. Put 3 or 4 fritters in pan & cook for 4 minutes. Flip. Fritters should be golden
brown on both sides.
Put on paper towels till serving.
Using same pan cook ham for 5 minutes on each side till it starts to brown. To serve place
2 ham slices on plate with 3 fritters & tomato relish or maple syrup
Corn Fritters & Country Ham
Notes
Traditional Crepe Suzettes
2 oranges zested & sectioned. Save juice from sectioning.
1 cup AP flour
3 eggs
1/2 cup milk
4 oz clarified butter
4 oz solid butter
1/2 cup each orange & lemon juice
1 cup white sugar
1 tsp baking powder
Pinch of salt
Dash of vanilla
3oz Grand Marnier
Crepes
Take eggs & 4 oz clarified butter & whisk together, add milk & vanilla & mix together. In a separate bowl add flour,
baking powder, 1 tbsp white sugar & a pinch of salt, mix thoroughly & add to wet ingredients. Let rest for 15 to 20
minutes. In a small nonstick omelet pan heat to low- medium heat. Add ½ tsp clarified butter. Add 1-1 ½ oz crepe batter.
Remove from heat & tilt pan to coat pan evenly. Put on heat for 10 seconds. Flip & heat for 10 more seconds & slide out
of pan. Do this for 12 crepes.
Sauce for crepes
In a sauté pan put 4 oz cold butter, add sugar & allow sugar to melt, add zest of one orange then add ½ cup lemon juice,
½ cup orange juice, add Grand Marnier & flame to cook off alcohol. Add oranges sections.
To serve
Using 2 large serving plates fold 3 crepes into quarters. Lift up crepes & put a few orange slice between the layers then
put ¼ orange sauce over crepes on each plate. Garnish with either vanilla ice cream or whipped cream. Serve
immediately.
Traditional Crepe Suzettes
Dark Chocolate Mousse
8 oz dark chocolate, melted
1 cups AP flour
4 oz milk
4 oz butter
1 cups sugar
4 egg yolks
4 egg whites
6 oz whipping cream
½ tsp cream of tartar
1/4 cup powdered sugar
2 dashes vanilla
1 pinches of salt
cocoa to dust
Mousse
In a medium sauce pan take butter & milk bring to a simmer do not boil, add flour & pinch of salt then beat with wooden
spoon till completely mixed. Add 4 egg yolks beating in one at a time till thoroughly mixed. You have made a Pate a
Choux (butter, flour and egg mixture above) Add dark chocolate & mix thoroughly. Now add 2 tbsp sugar to chocolate
mixture. Mix thoroughly. Take 4 oz whipping cream, 2 tbsp powdered sugar plus dash of vanilla & beat to stiff peaks.
Fold into mousse. Take 4 egg whites, ½ tsp cream of tartar, 2 tbsp white sugar beat to stiff peaks. Fold into mousse
mixture. Refrigerate.
Whip last of whipping cream, using ¼ cup powdered sugar & dash of vanilla to stiff peaks. To assemble
Using 2 wine glass
Put dark chocolate mousse into glass.
Top with whipped cream and dust with cocoa
Dark Chocolate Mousse

2 under ripe bananas

1/4 cup brown sugar
1 tsp cinnamon
1 tbsp butter
1/4 cup lemon juice
1 pinch of salt
2 drops vanilla
1 shot brandy or cognac
1/4 cup coarse chopped pecans
Vanilla bean ice cream
Scoop vanilla ice cream onto a plate & put into freezer to harden for an hour or two. In a
cold saute pan over medium heat, place butter, brown sugar, cinnamon & a pinch of salt &
allow butter to melt & sugar to start to dissolve. Peel & cut bananas into slices &
incorporate. Allow sugar to melt completely. Add lemon juice. Add brandy or cognac and
(Stand back) light with a torch. Flame till all alcohol is cooked out.
Add coarse chopped pecans & serve over ice cream. Serve with snifter of warm cognac or
warm brandy.
Store bought loaf pan shortbread
1 cup whipping cream
1/2 cup powdered sugar
1 oz powdered gelatin
1 dash vanilla
2 pints of your choice of fresh strawberries, black berries, raspberries etc
Cut ends off short bread loaf. Split into three equal sections lengthwise.
Whip cream, powdered sugar, powdered gelatin & vanilla till stiff peaks. Refrigerate.
Wash & slice berries.
To assemble. Put down piece of cake, whipped cream, berries, piece of cake, whipped
cream, berries, cake, 3 dabs of whipped cream & top with berries. Serve with a fruity
wine.
Thirty Dishes to Seduce a Woman By Chef Cody and Linda James

Chef Cody and Linda James thank you for your purchase of our
cookbook. Look for future volumes of new cookbooks on our website
www.manhattancateringllc.com
Some pictures & diagrams contained in this book were obtained on the internet. Registration number: TXu 1-901-448 ©LindaJeanJames