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Okay, I have the recipes for the tidbits I mentioned. Obviously the Potatoes Dauphine recipe needs to at least be doubled:

Potato Dauphine Recipe courtesy of Gourmet Magazine
Show: Cooking Live
Episode: Romantic Dinner

1/2 pound russet (baking) potatoes (about 1)
1 tablespoon unsalted butter, cut into bits
Pinch of salt
Pinch of freshly grated nutmeg
3 tablespoons all-purpose flour
1 large egg
Vegetable oil for deep frying the potatoes
Coarse salt for sprinkling the croquettes if desired

Bake the potatoes in a preheated 425 degree oven for 50 minutes to 1 hour, or until they are soft, halve them lengthwise, and scoop the potato out of the shells with a spoon, reserving the shells for another use. Force the scooped out potato through a ricer or a food mill fitted with the medium disk into a large bowl.
In a saucepan combine 3 tablespoons water, the butter, the salt, and the nutmeg, bring the mixture to a boil, and stir in the flour all at once. Reduce the heat to moderate and beat the mixture vigorously with a wooden spoon for 3 minutes, or until the paste pulls away from the side of the pan and forms a ball. Remove the pan from the heat, add the egg, beating the mixture until it is smooth and shiny.

Add the potatoes and beat the mixture until it is combined well. The potato mixture may be prepared up to this point 1 day in advance and kept covered and chilled. In a deep fryer or large kettle heat 2 inches of the oil until it registers 340 degrees on a deepfat thermometer. Transfer the potato mixture to a large pastry bag fitted with a 1/2 inch star tip and pipe eight 2 1/2 inch lengths, cutting them with kitchen shears or a small knife, directly into the oil. Fry the croquettes, turning them with a slotted spoon, for 3 minutes, or until they are crisp, golden, and cooked through, transfer them as they are fried to paper towels to drain, and sprinkle them with the salt. Make more croquettes in batches with the remaining potato mixture and transfer the drained croquettes to a rack set in a jellyroll pan (to prevent them from becoming soggy). The croquettes may be made 2 hours in advance, kept covered loosely with paper towels at room temperature, and reheated on the rack in a preheated 400 degree oven for 5 minutes, or until they are heated through and crisp. If not making the croquettes in advance, keep them warm in a preheated 300 degree oven.

The Chicken Satay is a good one:

Potato Dauphine Recipe courtesy of Gourmet Magazine
Show: Cooking Live
Episode: Romantic Dinner

1/2 pound russet (baking) potatoes (about 1)
1 tablespoon unsalted butter, cut into bits
Pinch of salt
Pinch of freshly grated nutmeg
3 tablespoons all-purpose flour
1 large egg
Vegetable oil for deep frying the potatoes
Coarse salt for sprinkling the croquettes if desired

Bake the potatoes in a preheated 425 degree oven for 50 minutes to 1 hour, or until they are soft, halve them lengthwise, and scoop the potato out of the shells with a spoon, reserving the shells for another use. Force the scooped out potato through a ricer or a food mill fitted with the medium disk into a large bowl.
In a saucepan combine 3 tablespoons water, the butter, the salt, and the nutmeg, bring the mixture to a boil, and stir in the flour all at once. Reduce the heat to moderate and beat the mixture vigorously with a wooden spoon for 3 minutes, or until the paste pulls away from the side of the pan and forms a ball. Remove the pan from the heat, add the egg, beating the mixture until it is smooth and shiny.

Add the potatoes and beat the mixture until it is combined well. The potato mixture may be prepared up to this point 1 day in advance and kept covered and chilled. In a deep fryer or large kettle heat 2 inches of the oil until it registers 340 degrees on a deepfat thermometer. Transfer the potato mixture to a large pastry bag fitted with a 1/2 inch star tip and pipe eight 2 1/2 inch lengths, cutting them with kitchen shears or a small knife, directly into the oil. Fry the croquettes, turning them with a slotted spoon, for 3 minutes, or until they are crisp, golden, and cooked through, transfer them as they are fried to paper towels to drain, and sprinkle them with the salt. Make more croquettes in batches with the remaining potato mixture and transfer the drained croquettes to a rack set in a jellyroll pan (to prevent them from becoming soggy). The croquettes may be made 2 hours in advance, kept covered loosely with paper towels at room temperature, and reheated on the rack in a preheated 400 degree oven for 5 minutes, or until they are heated through and crisp. If not making the croquettes in advance, keep them warm in a preheated 300 degree oven.

This is a good recipe:

Chicken Satay with Peanut Sauce Recipe courtesy Tyler Florence
Show: Food 911
Episode: Thai One on

Marinade:
1 cup plain yogurt
1 teaspoon freshly grated ginger
1 teaspoon minced garlic
1 tablespoon curry powder
1 1/2 pounds skinless, boneless chicken breasts, cut into strips
20 wooden skewers, soaked in water 30 minutes
Vegetable oil, for grilling
Butter lettuce leaves
Fresh cilantro leaves
Peanut sauce, recipe follows

Combine the yogurt, ginger, garlic, and curry powder in a shallow mixing bowl, stir to combine. Place the chicken strips in the yogurt marinade and gently toss until well coated. Cover and let the chicken marinate in the refrigerator for at up to 2 hours.
Thread the chicken pieces onto the soaked skewers working the skewer in and out of the meat, down the middle of the piece, so that it stays in place during grilling. Place a grill pan over medium heat and brush it with oil to prevent the meat from sticking. Grill the chicken satays for 3 to 5 minutes on each side, until nicely seared and cooked through. Serve the satays on a platter lined with lettuce leaves and cilantro; accompanied by a small bowl of peanut sauce on the side.

Peanut Sauce:
1 cup smooth peanut butter
1/4 cup low-sodium soy sauce
2 teaspoons red chili paste, such as sambal
2 tablespoons dark brown sugar
2 limes, juiced
1/2 cup hot water
1/4 cup chopped peanuts, for garnish

Combine the peanut butter, soy sauce, red chili paste, brown sugar, and lime juice in a food processor or blender. Puree to combine. While the motor is running, drizzle in the hot water to thin out the sauce, you may not need all of it. Pour the sauce into a nice serving bowl and garnish with the chopped peanuts. Serve with chicken satay.
Yield: 3 cups

Of course we need a good drink to wash it all down :)

Long Island Iced Tea Copyright 2002 Television Food Network, G.P. All rights reserved

2 cups ice cubes
1 ounce vodka
1 ounce gin
1 ounce white rum
1 ounce white tequila
1/2 ounce Triple Sec
2 tablespoons freshly squeezed lemon juice
1/2 cup cola, or to taste
2 lemon wedges

Fill a cocktail shaker with ice. Pour the vodka, gin, rum, tequila, Triple Sec, and lemon juice into the shaker. Cover and shake vigorously to combine and chill. Pour the mixture, ice and all, into 2 glasses or beer mugs and top off with the cola. Garnish with lemon wedges. Serve.

I'm sure y'all have your favorite munchies, so add them on every day!