Kathleen, once again, you amazed me! Not only by the quality of your table setting, not only by the menu (oh! it's only 9 AM here and I'm hungry now! BTW, I will go to the supermarket to buy some chicken stuffed with some cheese: I'm the worst cooker you'll ever meet) but also by the fact that, when I see your pics, I think "that's not for me: it's too expensive to have such beautiful table items" and, once I read the prices you mention, I realize that it's so affordable that, even I could have such a beautiful setting! I'd like to use one or two of your pics for my introduction page to the Valentine's Recipes of my website. Do you agree?

Eileen, join in for the fun. A virtual dinner is one that is among friends on the internet. We discuss menu items, recipes and whatever else may come up. It's a form of sharing our cooking experiences. Some will even share a picture of the mess in the kitchen. The actual dinner is as formal or casual as you want. Nancy

Here are three of my favourites. I'm thinking of making the Prawn and Avocado Salad as a first course. Still thinking about my main course. Home Cookin Chapter: Recipes From Thibeault's Table Prawn and Avocado Salad ======================= 24 large Prawns/Shrimp 2 Avocados sliced 2 Tablespoons chopped chives 6 leaves of Boston or Butter Lettuce Dressing 1 cup of Mayonnaise (homemade or Hellmans is best) 2 tablespoons lemon juice 1 small fresh red chilli, finely chopped 1 clove of minced garlic (Note: Sometimes I use just hot red pepper flakes and sometimes I roast a fresh red pepper, finely chop and add to the dressing along with the hot red pepper flakes) . Peel and devein shrimp, leaving on tail shell. Cook. Cool and refrigerate Make Dressing by mixing all of the ingredients together. To serve, Place one leaf of lettuce on each plate. Place the shrimp on plate and place one slice of avocado between each shrimp. Drizzle with dressing and sprinkle with chopped chives. Home Cookin Chapter: Recipes From Thibeault's Table Vittorio's Spinach Salad ======================== Vittorio's was a restaurant in Toronto that we use to go to years ago. Salad isn't something that I would usually order but I loved his. This is my recreation of his recipe. Washed and dried spinach (Baby) 4 hard boiled eggs, peeled 4 or 5 cleaned mushrooms, sliced 1 can of artichoke hearts halved or quartered 3 Roma tomatoes, quartered 2 chopped green onions Kalamata olives Dressing 1/4 teaspoon tarragon 1/2 clove of garlic 2 or 3 tablespoons wine vinegar 1/2 cup homemade mayo or Hellmans salt and pepper . Place spinach in a large salad bowl. Decorate with eggs, mushrooms, artichoke hearts, tomatoes and green onions and olives. Drizzle with dressing and toss. Can be made on individual plates as well. Dressing Soak tarragon and garlic in vinegar. Add salt to dissolve. Mix vinegar mixture into mayonnaise and adjust seasoning to taste. Home Cookin Chapter: Recipes From Thibeault's Table Roasted Red Pepper And Watercress Salad ======================================= Source: Judith Huxley's - Table for Eight 4 large red bell peppers 6 Tablespoons olive oil 1-1/2 tablespoons lemon juice 1 tablespoon minced shallot salt and pepper to taste 1 bunch watercress, washed and dried . Broil or roasted the peppers until the skins are blackened and blistered. Place them in a plastic bag and let them sit for about 10 minutes, or until they are cool enough to handle. Rub off the skins, seed the peppers, and cut into thin strips. Mix the oil and lemon juice and add to the peppers. Add the minced shallot and salt and pepper. Set aside. Just before serving place the watercress in a bowl, add the peppers with the dressing and toss.

I'm late adding these options.... One of our favorite grilling recipes is from The Barbecue Bible by Steven Raichlen. Tuna Steaks, Madeira-Style (Stimes3) 4 cloves garlic, peeled 1 TBSP coarse salt 1 TBSP dried oregano leaves 1 TBSP dried basil leaves 1 tsp freshly ground black pepper 1/2 cup EVOO, preferably Portugese, or as needed 4 tuna steaks (each 6-9 ounces and about 1 inch thick) 8 bay leaves 1. Combine the garlic, salt, oregano, basil, and pepper in a mortar and pound to a paste with the pestle, then work in enough oil to achieve a spreading consistency, 1 to 2 TBSP. (if you don't have a mortar and pestle, mash the ingredients together in a bowl using the back of a wooden spoon, or process in a mini-chopper or blender, adding the oil gradually. (this is what I do...)) 2. Rinse the tuna steaks under cold running water, then drain and blot dry with paper towels. Using your fingers or a spatula, spread the spice paste on both sides of each of the steaks, then place in a baking dish just large enough to hold them flat in a single layer. Pour another 1/4 cup of the oil over the fish and turn the steaks once or twice to coat. Place a bay leaf under each steak and one on top, then cover and let marinate, in the refrigerator for 3-4 hours, spooning the oil over the steaks occasionally. 3. Preheat the grill to high. 4. When ready to cook, oil the grill grate. Remove the tuna steaks form the marinade. Rinse and blot dry with paper towels, then brush on both sides with another 1 to 2 tablespoons oil. Arrange the steaks, facing in the same direction on the hot grate and grill until cooked to taste, 4-6 min. per side for medium well (the portugese like their tuna on the medium side of medium well), turning over carefully. For an attractive crosshatch of grill marks, rotate the steaks 90 degrees after the first 2 minutes on each side. 5. Transfer the steaks to serving plates and serve at once. Stacy Here's a recipe I've used for years - don't remember where I got it. I use it for pork, chicken, or beef. BLACK DIAMOND STEAK MARINADE(PatT) 2 Tblsp. oil 1/4 cup lite soy sauce 1/4 cup honey 2 Tblsp. brown sugar 2 Tblsp. vinegar 1-1/2 tsp. ginger Pinch of garlic powder Mix. Score steak on both sides. Marinate in above mixture 8 to 10 hours. Grill 6 to 8 minutes per side Steak in Garlic-Lime Marinade(Lorijean44) The recipe recommends to cut the steaks thin, no more than 1/2 inch thick, using steaks cut from the top butt, or shell steaks or sirloin. For the Adobo: 4 cloves garlic 1 teaspoon salt, or more to taste 1/2 teaspoon ground cumin 1/2 teaspoon freshly ground black pepper, or more to taste 1/2 cup sour orange juice or fresh lime juice 2 tablespoons olive oil For the steaks: 4 beef steaks (each 6 to 8 ounces), cut 1/2 inch thick 2 large onions, cut crosswise into 1/2-inch slices 2 tablespoons olive oil 1. Prepare the adobo. Combine the garlic, salt, cumin, and pepper in a mortar and grind to a paste with the pestle. Work in the lime juice and oil to a smooth paste. Alternatively, place all the ingredients in a blender and process to a smooth puree. Correct the seasoning, adding salt and pepper as necessary; the mixutre should be highly seasoned. 2. Preheat the grill to high. 3. When ready to cook, oil the grill grate. Brush the onion slices with the oil and arrange on the hot grate. Brush the steaks with the adobo mixture and place on the box grate with the onion (see Note). Grill the steaks to taste, 2 to 3 minutes per side for medium-rare, basting with the adobo and rotating 90 degrees after 1 minute to create an attractive crosshatch of grill marks. Always use tongs when moving or turning the steak. Grill the onions until nicely charred, 3 to 4 minutes per side, seasoning with salt and pepper. 4. Transfer the steaks to plates or a platter and brush one final time with the adobo. Let stand for 3 minutes, then serve with the grilled onions on the side. Serves 4 Note: To give the steaks a richer garlic, cumin, and lime flavor, marinate them in the adobo in a nonreactive baking dish for 10 minutes before grilling. Lori Here is a great rub that Sharon shared with us several years ago. Here is my favourite rub from Steve Raichlens How to Grill(Chase) 1/4 cup brown sugar 1/4 cup Paprika 3 TBSP coarse pepper 3 TBSP coarse salt 1 TBSP Hickory smoked salt 2 tsp garlic powder 2 tsp onion powder 2 tsp celery seed 1 tsp cayenne Mix well and store in an air tight jar. I'm thinking I might try the Black Diamond on some thick rib eyes or t-bones. David