Since Valentines Day is right around the corner, I figured I would provide you with the ultimate gift to make her go gaga. Yes, cooking for a woman still does the trick. I know cooking for a woman can be a daunting task. Cooking for a woman is different than cooking a regular meal because your aim is to show her you took time and care in planning the meal. Seafood is always a good way to go. Not only do we love seafood, but seafood is a healthier meal option, so it will show your considerate side.

Add these dishes to your culinary arsenal; you will be able to impress any woman. Some require very little cooking on your part, and others simply require patience. These dishes are very basic and can easily be prepared by non-cooks. However, they will make you seem like you spent all day slaving over the stove in order to impress her. She will love you in all sorts of ways for this! You can also find other recipe ideas in my book: Taste of Life: A Culinary Memoir,



• 2 lbs large jumbo shrimp- Tail on

• 2 tbsp Oil

• 4 tsp Curry Paste

• 3 tbsp hot Mango Chutney

• 4 green onions cut into 2 inch pieces

• 1 red pepper seeded and devained cut into 1/2 inch pieces

• 1/2 a lime


1. Mix curry paste and mango chutney and lime juice. On skewers, thread shrimp, red peppers, green onions; brush with marinade of mango chutney and curry paste.

2. Grill or broil, basting often with Marinade and turning until shrimp turn pink.


• 2 cups soy sauce

• 1/2 teaspoon garlic powder

• 2 teaspoons ginger

• 1 1/4 cup sugar

• 1 1/2 cup cooking sherry

• 1/2 teaspoon. onion powder

• 1 cup brown sugar

• 8-12 salmon steaks


1. Combine all ingredients except salmon in a saucepan and simmer for 45 minutes. Do not boil. Make sure sugar dissolves completely. Cool

2. Marinate steaks 4 hours in sauce. Bake in Oven at 350 degrees for 12-15 minutes. Reheat Teriyaki Sauce and pour over each individual dish to serve with salmon steaks.


• 1 Package (16 oz) of Uncle Ben’sÒ Long Grain and Wild Rice

• 1 Medium onion, chopped

• 2 tablespoon olive oil.

• ¼ cup roughly chopped basil

• 1/2 teaspoon salt

• 1 1/2 cup dried cranberries


1. In rice pot, heat oil. Sauté onions until translucent. Add basil. Add a cup of the Cranberries. Let cranberries and basil sauté for about 2 minutes.

2. Then add water according to package directions. Then add rice. Cook according to package directions. Stir in remaining 1/2 cup of cranberries once rice is cooked.

3. Turn off fire and let stand covered for 10 minutes

Nadege Fleurimond is the owner & business manager of Fleurimond Catering, Inc.,, an off-premise catering firm serving the NY/NJ/CT/MA areas. She is also the author of a Taste of Life: A Culinary Memoir, a humorous and heart warming compilation of recipes and funny anecdotes. (

For questions and comments you may write her at Please submit thoughts and questions pertaining to the column via

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