Chef Pat Mould (owner Louisiana Culinary Enterprises, a restaurant consulting firm, and executive chef of the Louisiana School of Cooking) knows what it's like to be a guy in the kitchen. Cooking skills or not, he says he can turn any guy into "her hero" with some cooking tricks and techniques.   

Chef Mould's tricks for guy-style cooking start at home by picking recipes that are easy and taste good (simple enough right?). (Check out Chef Mould’s recipes on louana.com for easy dishes that take just a few steps).

He loves guy-ready recipes with zesty ingredients and just a few steps. But that doesn't mean you can "half cook, half talk, and half woo your gal."  There are a few rules to follow for romantic cooking. “Luckily, they're easy,” he says.

Do your homework. After you pick two to three main recipes, write down your ingredients, and shop accordingly the week before at the grocery store.

Know your batters and sauces. For most dishes, these are the make or break points, and recipes should be followed accordingly. When it says 1/4 cup, measure 1/4 cup. When it says stir constantly, just do it.

Be aware of the way you'll be cooking. Don't get distracted -- try to get the main recipe prepared before she arrives. Also, follow your appliance's cooking instructions and make sure there is a fire extinguisher nearby. For a fryer, there are two options. Either use a propane fryer outdoors following the manufacturer's safety instructions, or use an electric deep fryer inside a covered outdoor building or structure or carefully use one indoors on a sturdy surface or floor. Never leave a fryer unattended—starting a fire isn’t sexy.

When cooking, and especially when you're counting down to her arrival, wear oven mitts and avoid alcohol, Mould says.

One secret: You can pull off your romantic dinner or two without breaking the bank. Chef Mould can make a three-course spread using his own recipes for around $20.

The other secret is what you used to get this far with her: confidence.

"It never ceases to amaze me when people say they love to eat but can't cook. Anyone can cook with the right amount of confidence," says Mould.

Chef Mary Beth Lawton Johnson offers this advice for pulling off a disaster-free dinner for your sweetheart: avoid gassy foods like broccoli. Both of you will feel uncomfortable and a bloated tummy usually means no romance. Instead of looking for the way to the bedroom she’ll be raiding your medicine cabinet for Tums.

TLC’s hottest bachelor Chef Curtis Stone, star of “Take Home Chef”, says wooing the ladies is easier than you think. “There is nothing more personal and intimate than entertaining at home,” he says.

Try his bachelor tips for a totally stress free experience:

Use fresh seasonal ingredients: Stick with what’s in season. Don’t try to get tomatoes in the dead on winter. Instead, use juicy pears, roasted walnuts and dried fruits like cherries or apricots in your dishes. If you use fresh, seasonal ingredients, everything you make will taste of the best quality.

Get some help from the store: The produce section of the supermarket is making things super simple for the home chef. Go for the pre-cut and assembled assorted vegetable trays and buy the pre-washed bags of lettuce and spinach. If you’re making a salad or need a delicious dip for your pre-cut veggies, you can also pick up a high-quality refrigerated salad dressing like Marie’s. In the interest of saving time, Marie’s eliminates the fuss without sacrificing the taste.

Choose a theme: Remember that you don’t have to serve a five course meal. Instead, invite her over for some mulled wine and an assortment of appetizers. If you do want to serve an entire meal limit yourself to three courses; appetizer, entrée and dessert. Doing it this way won’t make the task of entertaining intimidating. If you’re a real beginner in the kitchen, you can even serve up a salad as your main meal by including a simple protein, like steak, shrimp or chicken. Be creative and think outside the box with your menu!

Setting the Mood

It’s easy to get carried away. You want the focus to be on the two of you and not on two dozen heart-shaped balloons. So keep the atmosphere simple. “Lay down a tablecloth with some nice dishware, light a few candles and put on your favorite music,” says Chef Curtis. “If you’re serving up something sultry and romantic, put on some ambient jazz.”

Chef Lawton Johnson also recommends a softer approach. Loud, head-banging music may not have the right effect. On the other hand you don’t want to cheese her out with love ballads from the 80s, so choose wisely.

For beverages, chilled vodka paired with oysters is an alluring way to begin the evening (and are known to be aphrodisiacs when paired). With dinner, serve a nice chilled white wine or rose and set the table with soft candlelight—just make sure the candles aren’t too tall. Tall candles cast eerie shadows.

David Speer, Personal Sommelier, Wine and Chocolate Inc. recommends serving a rose champagne. “The cherry flavors match well and the acid compliments everything,” he says. “Champagne also elevates the mood, and feels sexy to drink.  Plus you get the bonus of looking good because you’re drinking something pink, showing off your softer side.” Specific brands Speers suggests: Gruet NV Brut Rose for a budget drinker, otherwise a Brut Rose from Pol Roger, Vueve Cliquot, or Tattinger.  If you’re really going all out try Krug NV Brut Rose—it’s guaranteed to impress!

Conversation Starters

So you’ve got the meal under control and the mood is set. But if you say the wrong thing the dinner will tank in ten seconds flat. Can you guess the three words any woman wishes her guy would say to her - even on the first date?

“It's not ‘I love you’, ‘You look hot’, or even ‘Do that again’,” says Mary Jo Fay, author of The Seven Secrets of Love, When Your Perfect Partner Goes Perfectly Wrong, and Please Dear - Not Tonight: The Truth About Women and Sex (MyDateSchool.com). “It's ‘Tell me more! If a gal isn't sure that her guy is really listening to her, when he says, ‘Tell me more,’ she's getting reinforcement from him that not only is he listening, he's interested!”

One other major consideration before she rings the doorbell is your goal for the evening—is it romance or sex? “Is this romantic dinner a prelude to sex, or is this the great long-term relationship you've always wanted?

If sex is the key, then you can allude to sexual messages all throughout the meal ... subtle, but suggestive. If the long term match is in mind, stay away from any sexual suggestion, innuendo, and jokes.” Even if the night could have ended with amour, your guest will start to squirm (in a bad way) when you turn everything she says into a sexual innuendo when what she’d rather hear is how much the two of you have in common.

For safe conversation starters, Fay suggests:

•    What do you think is the most romantic food/meal?
•    What was the most romantic Valentine's you can remember?
•    Who was the first boy you ever wished would give you a Valentine?

Relationship expert Lissa Coffey offers up these conversation ice-breakers (feel free to shamelessly steal them):

•    Which reality show would you rather be on and why? "Survivor", "Amazing Race", "The Apprentice", "The Bachelor" (or fill in any other reality show)?
•    What is your favorite holiday and why?"
•    If you had $100,000 and you had to spend it in 3 days what would you spend it on?
•    Which birthday of yours do you remember the most?"
•    Who is your favorite author/actor/humanitarian, etc. and why?"
•    Your first car/kiss/crush/job, etc?"
•    2 weeks off paid and a round trip ticket anywhere in the world - where do you go?

Some of her answers are big clues as to her priorities and personality. If she says she’s trying out for the next season of The Bachelor, chances are she’s not that serious about you!

What not to say on a date

But there are some topics left off the table (discussion-wise)—for that special night anyway. Recent survey data from OkCupid.com, a free online dating site, on first date no-no's and what people wish they could ask when it comes to conversation.

The 2006 survey polled 5,060 OkCupid.com male and female users on their opinions about what they wish they could ask and what they definitely shouldn't ask on a first date to start the conversation.

1) Which of these impolite questions would you most like to ask on a first date?

Do you still live with your parents? - 27.41 percent
Are you on the rebound? - 24.49 percent
Do you have an STD? - 21.20 percent
How many people have you slept with? - 15.04 percent
How much money do you have / make? - 6.01 percent
Are you on prescription medication? - 5.84 percent

2) Which of the following are you least likely to discuss on a first date?

Money - 35.61 percent
Sex - 24.39 percent
Politics - 22.14 percent
Religion - 17.86 percent

Overwhelmed yet? Take a deep breath and relax. “What it all boils down to is being bold,” says Paul A. Falzone, CEO of The Right One and Together Dating. “Express yourself, show your feelings, and go out on a limb for that special person in your life.  Actions speak louder than words, so find a way to show her you care; you’re interested; you’re there.”

Recipes for Romance

Here are a few easy-to-prepare (but easy to wow) recipes to make for your home-cooked meal. You can also search recipe sites like Epicurious.com that have search options to filter recipes according to prepation (i.e., easy-to-prepare, saute, bake, etc.). They also have a special Valentine's Day Guide featuring Celebrity Chef Jamie Oliver's Valentine's Day Menu.

Chef Mould’s Layered Salad

Salad Ingredients:

5 cups chopped romaine lettuce
2 cups chopped seeded tomato
1 cup chopped celery
¾ cup chopped red onion
1 ¼ cups frozen English peas, thawed
1¾ cups shredded extra sharp cheddar cheese
8 strips applewood smoked bacon, cooked, drained and crumbled

Dressing Ingredients:

1/3 cup fresh lemon juice
2 tablespoons Dijon mustard
1 teaspoon salt
½ teaspoon freshly ground black pepper
¼ cup chopped fresh parsley
3 tablespoons chopped fresh chives
2/3 cup LouAna peanut oil

To prepare salad, arrange lettuce in an even layer in the bottom of a large trifle bowl or other clear bowl; top evenly with a layer of tomato. Arrange celery evenly over tomato; top evenly with red onion. Arrange peas evenly over onion; top evenly with cheese. Sprinkle bacon over top.

To prepare dressing, combine juice and next 5 ingredients (through chives) in a medium bowl, stirring well. Gradually add oil, stirring constantly with a whisk. Just before serving, drizzle dressing mixture over salad mixture.

Crawfish Pies

2 ½ gallons plus 2 tablespoons LouAna peanut oil
½ cup chopped onion
1/3 cup chopped green bell pepper
¼ cup chopped celery
2 garlic cloves, minced
½ cup dry white wine
1 (8-oz.) package cream cheese, softened
3 tablespoons all-purpose flour
1 tablespoons fresh lemon juice
1 ½ teaspoons salt
2 teaspoons hot sauce, such as Tabasco
1 (1-lb.) package frozen crawfish tail meat, thawed
1 (15-oz.) package refrigerated 9-inch pie crust

Pour 2 ½ gallons oil in a deep fryer; heat to 375 degrees.

Heat remaining 2 tablespoons oil in a large sauté pan over medium-high heat. Add onion, bell pepper and celery to pan; sauté 3 minutes. Add garlic; sauté 1 minute. Stir in wine; cook 1 minute or until liquid almost evaporates.

Combine vegetable mixture, cream cheese and next 4 ingredients, stirring well. Fold crawfish into cheese mixture; stirring to combine. Cut each (9-inch) pie crust in half to form 4 semicircles. Using a slotted spoon, place about 1 cup crawfish mixture in the center of each crust half; fold edges over, pressing to seal. Crimp edges with a fork.

Fry pies at 375 degrees for 5 minutes or until golden, turning once. Serve immediately.

Bitter Greens Chocolate Salad (Courtesy of David Speer, Personal Sommelier, Wine and Chocolate Inc.)

This salad is all about contrasting flavors and textures.

Salad Ingredients:

2-3 cups torn mixed greens – including plenty of bitter greens like endive and radicchio
4 tablespoons extra virgin olive oil
1-2 teaspoons good quality balsamic vinegar
2 tablespoons shaved milk chocolate with high cocoa mass 40% is great
2 tablespoons shaved pecorino Romano
Kosher salt and black pepper to taste

Combine the oil and vinegar and pour over greens when ready to serve. Salt and pepper to taste. Sprinkle chocolate and cheese over salad once it’s plated

Serves 2

Seared Ahi Tuna with Mango Salsa

2 sushi grade Ahi tuna steaks

Marinade Ingredients:

¼ cup soy sauce
1 teaspoon minced ginger
1 tablespoon honey

Mango Salsa Ingredients:

1 ripe mango or 2 Manila mangos peeled, pitted and diced
¼ cup finely chopped red onion
2 tablespoon finely chopped cilantro
2-3 tablespoon fresh squeezed lime juice
1-2 teaspoon minced jalapeno
kosher salt and black pepper to taste

Prepare Tuna and Marinade:

•    Combine all marinade ingredients in a bowl
•    Add the tuna to the bowl, cover, and refrigerate for 30 min.

Make your salsa while the tuna is marinating.

Prepare the Salsa:

•    Cut up the mango – if you don’t know how, Google it.
•    Combine all ingredients
•    Season to taste, if its too acidic or hot, add a bit of honey or some avocado

Prepare the tuna:

Grilling the tuna adds great flavor but pan searing also works.

•    Get your grill or pan hot, almost smoking
•    Place the tuna on the hot surface for 30 seconds
•    Turn it on the same side 90 degrees to get diamond grill marks for another 30 seconds
•    Flip the fish and cook for a final 30 seconds, or longer if you want it more well done.

Plate the tuna with the grill marks up and the salsa flowing off one side.  This is designed to be a light dish so there isn’t a grain component. 

Serves 2

Grilled Peach with Chantilly

1 large ripe yellow peach
1 tablespoon butter
1 teaspoon sugar

Chantilly Ingredients:

1⁄2 cup heavy whipping cream
1⁄2 teaspoon vanilla extract
1⁄2 tablespoon sugar
1⁄2 teaspoon cinnamon

Prepare the Chantilly:

•    Whip the cream with a mixer
•    When its half done add the sugar and vanilla
•    Finish whipping until it holds soft peaks

Grilling the peach:

•    Melt the butter and combine with sugar
•    Cut the peach in quarters and remove the pit
•    Brush the peach with the butter mixture
•    Place the peach on a medium hot grill
•    Grill for about 10 minutes until the peach is soft and has grill marks

•    Place two quarters on each plate, one stacked on top of the other perpendicularly.

•    Dollop Chantilly on each plate, slightly covering the peach
•    Sprinkle a bit of cinnamon over the whole plate