Seduction Meals is about food + romance and the premise that everyone should learn to master one dish that is their signature dish—a Seduction Meal, to enchant and captivate that special someone in your life...
Here is an interesting side dish made with root vegetables: roasted sweet beets, parsnips and pumpkin, kissed with in a bit of rum--yummy! Serve this with your favorite lamb, pork or steak dish.
Roasted Beetroot and Pumpkin
3 Medium Beets 1 lb Pumpkin cut into ¾ inch cubes 2 large parsnips sliced in 1 inch rounds 3 tbsp Mount Gay Eclipse Rum ½ Cup Fresh Bean Sprouts sweet cream butter fresh cut parsley
Method: 1. Pre-heat oven to 400 F. 2. Wrap beets and parsnips in foil with a little oil, salt and pepper and roast until beets are tender. In a separate oven proof dish, toss pumpkin with oil, salt and pepper, and the rum. Place in oven and roast for 25- 30 minutes. 3. Let beets cool enough to remove skin from beets, quarter and add a dollop of sweet cream butter. 4. Add a bit of butter on the parsnips
Plating the dish: Arrange beets on the plate. Next to beets place the parsnip and a bunch of fresh bean sprouts. Place pumpkin on the plate and serve while everything is still hot. Top with a sprinkle of sea salt (preferably sea salt flakes).
Looking for interesting rum drinks to go with your next Seduction Meal?
Chi - Chi Cocktail
Ingredients: 2 oz Mount Gay Eclipse Silver Rum 1/2 oz Monin blackberry syrup 4 oz Pineapple juice
Method: Fill cocktail shaker with ice, add ingredients, and shake well. Pour into a chilled glass and garnish with a maraschino cherry and/or pineapple wedge.
skinny pina colada
Ingredients: 1 oz Pineapple juice 1/2 oz Kalani coconut liqueur 1 1/2 oz Mount Gay Silver
Method: In a mixing glass add all ingredients listed above, add ice, shake and strain over fresh ice into a high-ball glass. Garnish with a pineapple wedge
The Silver Lining
Ingredients: 1 oz Ruby Red grapefruit juice 3/4 oz St Germain Elderflower Liqueur 1 1/2 oz Mount Gay Silver Top with Tonic water
Method: In a mixing glass add all ingredients except the tonic water, add ice and shake and strain over fresh ice into a highball glass. Top with tonic water and garnish with a thin slice of grapefruit
Surprise your cheese loving amour with this
savory snack. A twist on your everyday grilled cheese sandwich try this
inverted cheese sandwich (no bread) filled with shredded duck confit and caviar created by Chef Michael Psilakis of Anthos NYC.
inverted halloumi and duck confit grilled cheese sandwich makes 6 finger sandwiches
4 teaspoons extra virgin olive oil 1 small brick of Halloumi cheese (7 1/2 ounces), sliced into six 1/4" slices 1 1/2 cups loosely packed washed and dried frisee 1 teaspoon fresh lemon juice 10 oz prepared duck confit (D'Artagnan), at room temperature, bones discarded and meat shredded 1 1/2 ounce American sturgeon caviar
1. Heat 2 teaspoons of the oil in a large nonstick skillet over moderate heat. Add halloumi slices and sauté until browned on both sides, about 3 minutes total.Transfer to paper towels.
2. Toss the frisée with lemon juice, remaining 2 teaspoons olive oil, and salt and pepper to taste.
3. To make the sandwiches arrange 3 slices halloumi on counter, top each one with a mound of frisée, duck confit and then caviar, and finish with another piece of halloumi. Pick with decorative spear, and slice in half diagonally.
4. Pour a glass of white wine or champagne. Enjoy!
1 1/2 cups unbleached all-purpose flour 2 tsp sugar 3/4 tsp salt 6 tbsp unsalted butter, chilled, cut into small pieces 6 tbsp vegetable shortening, chilled 3 tbsp ice water 3-4 peaches, cut in 1/4 inch wedges about 1/4 cup sugar--use more or less depending on how sweet the fruit is 1 egg yolk 2 tsp heavy cream
a food processor, pulse flour, sugar, and salt. Add butter and pulse
just to coat pieces with flour. Add shortening and do the same, pulsing
to cover with flour - you will wind up with "pea-size" pieces of
shortening. Transfer dough to a bowl. Gradually add ice cold water,
tossing with a fork to moisten. Briefly and gently knead dough to form
a ball. Set aside
Place sliced peaches in a bowl and add 2 tbsp of sugar and toss. You can use any fruit--if not at peak ripeness I add 3 tablespoons of sugar.
oven to 425 F. On a lightly floured surface roll out dough to a 12"
circle about 1/8" thick. Gently lift and place this onto a cookie sheet
covered with parchment.
Starting about 1 1/2 inches from the
edge, place peach slices on the dough from the outside to the center.Fold over the
edge of the dough, overlapping the fruit.
Whisk together the egg yolk and cream and brush this mixture over the
rim of the galette. Sprinkle the remaining sugar over the galette and
Bake until browned, about 20 - 30 minutes. Remove from
oven and let cool for about 10 minutes. Loosen the edges and center
with a spatula. Lift the parchment to a cooling rack and carefully
slide off onto the cooling rack or platter. Sprinkle / Sift edges with powdered sugar. Top with whipped cream.
What's Fresh in Early September: Eggplant, Asian Pears and Cucumbers by Erin Harris Seduction Meal suggestions by Terry Dagrosa
Let the flavors of sun-ripened fruits and vegetables linger on your taste buds as you prepare for autumn's chill. Keep your meals fresh and your heart healthy by incorporating eggplant, Asian pears, and cucumbers into your diet. All three are at peak ripeness right now, so fill your fridge before pumpkins and gourds take over the market stands.
Eggplant Awkwardly shaped, curvy eggplant can be a wonderful treat if prepared correctly. Choose ones with deep, glossy skin; sprinkle with salt before cooking to prevent the absorption of too much oil. Eggplant comes in a range of hues, from shades of ivory to the deep purple of Japanese or globe eggplant. Christina Nunez of NPR says that most varieties share the same flavor regardless of color, but notes that the more seeds an eggplant contains, the more bitter its taste.
Asian Pears What makes a pear Asian? Well for one thing, it lacks the tapered shape of European varieties, such as Anjou or Bosc, and is typically much juicier and sweeter. Like an apple, it ripens on the tree and bears crisp, white flesh. You've probably seen the 20th Century (aka Nijisseki) Asian pear, characterized by smooth, golden skin, at your local market.
Looking for a warm dish to tuck into when the cool weather rolls in? Try this recipe from the San Francisco Chronicle. Warm flatbread is topped with sliced Asian pears, caramelized onions, blue cheese and soy-glazed pecans. The perfect balance of tangy, pungent and sweet, this flatbread would serve as a great appetizer for a group or as a delicious meal for one. The melon undertones of Asian pears echo the sweet flavors of summer as they seep into this robust, early autumn dish.
Cucumbers Markets overflow with piles of cucumbers this time of year and you may want some help determining the uses of tiny gherkins or long Japanese cucumbers. Cook's Thesaurus provides images and information about each variety, from mild English cucumbers to bumpy, suitable-for-pickling Kirby cucumbers.
This Seduction Meal was sent to us by Judi of Long Island NY.
A favorite Sunday brunch for many French Toast can be topped with berries of your choice, pecans, sliced bananas, walnuts--wherever your mood takes you. And always use real maple syrup. Add a dollop of creme fresh, some berries, and powdered sugar for a sweet treat.On a serving tray, present this dish with coffee, and/or champagne, and the Sunday paper--served in bed of course.
Judi's French Toast
4 large eggs 1/2 cup half and half 1 teaspoon vanilla 1 teaspoon cinnamon 4 slices challah bread cut crosswise, 1 inch thick 2 tablespoons butter Sliced strawberries Real maple syrup
In a bowl whisk eggs until foamy. Add half and half, vanilla, and cinnamon. Dip the challah bread in the egg mixture coating on all sides, and set aside.
In a large heavy skillet over medium-low heat, melt1 tbsp of butter. Add the challah bread to the skillet--all four if they fit otherwise you can cook them two at a time. You can also use a griddle. Press down on the bread with a spatula, when the bottom turns a golden brown (2-3 minutes), carefully flip each slice and repeat on the other side.
A wildly, seductive sauce made of basil, curry, coconut, cream and rum--this dish is for true food lovers. Dorado fish, also known as Dolphin Fish or Mahi-Mahi, is similar in taste to red snapper. In this recipe we present this succulent white fish in creamy sauce wrapped in phyllo pastry. Serve with rice for a more robust meal along with your favorite drinks.
basil dorado baked in phyllo with curry cream sauce:
½ cup basil leaves 2 tsp minced lemongrass 1 tsp minced scotch bonnet pepper ¼ large onion 1 tsp salt and pepper 4-7 fish pieces (7-8 oz) 1 pack thawed phyllo pastry ½ cup melted butter 1 tbsp curry powder/paste 3 cups heavy cream ¼ cup coconut milk 2 tbsp lime juice ¼ cup Mount Gay Eclipse Rum butter and flour roux to thicken sauce
1. Make pesto by blending basil, lemon grass, pepper, half the onion, salt and pepper.
2. Spread evenly on fish, season with salt and pepper and wrap each piece in phyllo about 3 sheets thick, buttered between each sheet and finally buttered over top before baking at 325 -350 F for 6-8 minutes, until corners are browning and fish feels firm to touch.
3. In a pan, heat the remaining onion, chopped, mix in curry powder and then heavy cream and coconut milk, adding in lime juice and Mount Gay Rum to taste. When cream stats to rise, whisk in small among of roux till thickened. Remove from heat and pour over fish packets.
Cooking Term: Roux
(wikipedia) Roux (pronounced somewhat like the English word "rue") is a mixture of wheat flour and fat. It is the basis of three of the mother sauces of classical French cooking: sauce béchamel, sauce velouté, and sauce espagnole. Butter, vegetable oils, or lard are common fats used. It is used as a base for gravy, other sauces, soufflés, soups and stews.
Ever dream of becoming a chef? Running your own restaurant? Or perhaps becoming a contestant on Iron Chef competing against Mr. Batali himself. I had the pleasure of dining with chefs in training at the Northhampton Community College student run restaurant--Hampton Winds. Each student performs all functions of operating a restaurant and preparing the finest quality gourmet meals.
Their were five of us and each and every meal was meet with praise. The dinner was splendid; the service impeccable. Take a look at this slide show for inspiring ideas for your next Seduction Meal.
Hampton Winds Dinner is $30 Pre Fixe - Select one item from each meal Reservations can be made by calling 610-861-4549 between 10:00 a.m. and 4:00 p.m.
Grilled Flat Iron Steak, Shoe String Potatoes, Creamed Spinach, Sauce au poivre
Chicken Breast, Spiced Sausage, Northern White Beans with Vegetables, Red Wine Reduction
Seared Tuna Fillet, Eggplant Baba ghanoush, Bok Choy, Sweet Chili Sauce, Crisped Lotus Root
Sweet Potato Agnolotti, Sage Cream, Brown Butter, Potato Crisps
As a finale to your dining experience at Hampton Winds a dessert cart comes to your table filled with sweet temptations that will please all gourmands in the house. All you have to do is select one--the most difficult part of this wonderful dining experience.
If you are looking for a simple way to boost your sex life, try adding basil to your meals. Reputed to stimulate one's sex drive and increase fertility basil has been favored as an aphrodisiac for centuries. And like Cleopatra and Cassanova, masters of seduction, be sure to set the tone of the night by whispering a tale or two of the amorous affects that basil is known to evoke as you pour each other a glass of white wine and enjoy this simply sumptuous meal. For an added kick - start you evening with an avocado, lobster salad and champagne--all believed to be aphrodisiacs.
penne with basil, tomato and ricotta
1 box of your favorite penne pasta 3 tbsp of olive oil 1 tsp oregano
1/8 cup of shredded fresh basil 1/4 cup of freshly grated Parmesan cheese salt and pepper to taste
1/8 cup of olive oil 1 pint of cherry tomatoes left whole 3 cloves of garlic, crushed
ricotta cheese, sliced and crumbled red pepper flakes
1. Cook pasta al dente, according to directions on the package. Drain when done and place in a large bowl. Add 3 tablespoons of olive oil, oregano, Parmesan cheese,and salt and pepper to taste. Be careful not to add too much salt as the cheese can be salty. Tip: Always use fresh parmesan, nothing in a can and not the kind that comes in a pint container grated. You want fresh.
2. Heat olive oil over medium-high heat in a large skillet making sure there is enough to cover the bottom. If your skillet is exceptionally large you may need a little more oil. When hot, add the cherry tomatoes and saute for a minute or two. Add the garlic over the tomatoes and cook for another minute. Carefully stir the tomatoes so garlic is mixed in to the oil. In another minute or two, when the tomato skin start to wrinkle, they are almost done--you want to keep them in long enough so the skin starts to slightly char. If you need to, add a bit more olive oil to the pan (you want about 1/8 cup of garlic infused oil to add to the pasta).
3. Remove the tomatoes from the heat. And pour tomatoes/olive oil over the pasta, gently tossing ingredients together.
4. Place the pasta on two plates. Top with the remaining chopped basil, a dash of red pepper flakes, and some fresh grated parmesan cheese.
5. Bring you plates to a table lit with candles. Pour two glasses of red wine. Toast to each other and enjoy!
When you are looking to impress a lover with discerning taste, take cues from Sirio Maccioni the owner of Le Cirque
and his executive chef, Christophe Bellanca--the masterminds behind the
magic of the legendary New York restaurant that has built a reputation
on offering a dining experience filled with opulence and pure
"Le Cirque has always been a place where the worlds
of food, fashion, art and culture collide", says Mr. Maccioni,
who has wined and dined high-society in New York for nearly half a
So with full enthusiasm and ready to surrender to indulgence, I happily open the door to the James Beard House
for a dinner with Christophe Bellanca to pamper my palate. And as you
can see in the slide show below...each dish was bold, beautiful and
done to perfection.
Champagne Ruinart Blanc de Blancs NV
Tuna Tataki with Marinated Vegetables, Miso Gelée, and Celeriac Blancmange Trimbach Cuvée Frédéric-Emile Riesling 2001
Foie Gras Ravioli with Green Cabbage Marmalade and Black Truffle Emulsion Trimbach Cuvée Frédéric-Emile Riesling 2001
Langoustine with Mixed Asian Vegetables and Coconut-Lemongrass Jus Newton Red Label Chardonnay 2005
Chilean Sea Bass with Osetra Caviar, Leeks, Honshimeji Mushrooms, and Champagne Sauce Newton Red Label Chardonnay 2005
Walnut-Crusted Squab Breast and Squab Leg Confit with Lentil Ragoût and Prune Beignet Rocca di Frassinello Le Sughere di Frassinello 2004
Crêpes Suzette Il Pollenza Pius IX Mastai 2004 Château Suduiraut Sauternes 1995
Le Cirque is located at the Courtyard of One Beacon Court 151 East 58th Street, between Lexington and Third Avenue 212.644.0202