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...
This recipe was submitted by Beth Aldrich, Beth Aldrich, Integrative Lifestyle & Nutrition Coach, Chicago. www.RestoringEssence.com
"My favorite seduction meal is my raw lasagna! It is alive, full of
vibrancy and makes you tingle when you eat it. When I first tried raw
food preparation, I was a bit overwhelmed at all of the preparation
that was required for some recipes, however when my friend Bonita
shared this recipe with me, I realized that I LOVE making raw meals
and they love me too, by the vibrant, healthy way they make me feel.
NOW, I seduce people to try raw by making this dish for them! They are
usually surprised and delighted when they taste how delicious it
is...and they always ask for seconds!" Enjoy!
Winner of the 2006 Marrriot Chef of the Year Award, Ryan Littman of JW Marriott Starr Pass Resort & Spa located in Tucson, AZ was the guest chef at this savory southwestern dinner at the James Beard House. The meal was deliciously seductive from the first bite to the last.
Duck Liver Crosti with Piquillo Salad and Mesquite Salt and Pepper
Hot Iron Melted Black Mesa Goat Cheese and Tomato Fundido
Flash-Fried Manchego and Chorizo with Mesquite Molasses
Miniature Salt Cod Cakes with Avocado-Tangerine Salad
Paired with Veuve Clicquot Ponsardin, Champagne Rosé NV
Red, White, and Blue Osage Corn Posole with Pork Mole Roulade and Radish-Cilantro Salad Paired with Kim Crawford Marlborough Sauvignon Blanc 2007
Local Beans and Fiore di Capra Goat Cheese with Mâche and Charred Tomato Vinaigrette Paired with Jacob's Creek Steingarten Riesling 2005
Jalapeño-Cheddar Biscuits with House-Churned Butter and Local Honey
Guajillo Chile-Poached Monkfish with Elote and Melted Fennel Paired with Sanford Pinot Noir Barbara Country, 2006
Double Check Ranch Rib-Eye and Buffalo Short Rib Picadillo with Chives and Cilantro Gremolata Paired with Two Hands, Gnarly Dudes Shiraz Barossa Valley, 2006
Valrhona Manjari Chocolate Cake with Wild Strawberry Syrup, Cinnamon Basil Sorbet, and Almond-Cocoa Nib Florentine. Paired with Campbells Rutherglen Muscat NV
Friandise: Chocolate-Coated Pecans with Cocoa Powder and Sea Salt
Extraordinary, Unusual, Provocative, Ethereal, Extravagant, Avant-Garde, Magical, Intimidating, Haute-Cuisine. These are some of the words used to describe master chef Grant Achatz and the exquisite dining experience at Alinea in Chicago. As I continue my fascination with Alinea, the cookbook, and Grant Achatz, I share this recipe from his recently released cookbook for hot potato soup.
Hot Potato Recipe courtesy of Alinea Visit the website Alinea - Mosaic, where you can order a signed copy of the book.
Photography by Lara Kastner, Courtesy of Alineabook.com
What better way to celebrate the weekend then starting it with a special treat like breakfast in bed. And how enticing would a luscious Crab Frittata served with a French Kiss be? Why not try it this weekend?
These recipes are the creation of Gayle Pirie and John Clark, proprietors of French Cinema restaurant in San Francisco. Long standing tenures at Zuni Cafe and Chez Panisse earned them
critical approval for the purity, quality and consistency of their
The French Kiss Recipe courtesy of French Cinema: Chefs Gayle Pirie and John Clark
2 oz. Grey Goose vodka
0.5 oz cold Lillet
Preparation: 1. Pour 2 oz. of Grey Goose vodka in a mixing glass filled with ice. 2. In a chilled cocktail glass, pour a 1/2 oz. of cold Lillet 3. Strain vodka into cocktail glass and top with cold champagne 4. Rub the rim of the glass with an orange rind and garnish with the twist
Dungeness Crab Frittata
Serves 2 recipe by French Cinema: Chefs Gayle Pirie & John Clark
1 T butter or olive oil
¼ cup pre-roasted potatoes
¼ cup picked Dungeness crab
3 T fresh ricotta
salt to taste
3 whole eggs
1 T chopped chives
Preparation: 1. Preheat the oven to 350 F. 2. Over medium heat melt the butter or olive oil in an oven-proof nonstick skillet. (The pan should measure about 9 or 10 inches in diameter.) 3. Saute the potatoes for 1 minute 4. Beat the eggs in a bowl, season lightly with salt, and add to the pan. 5. Turn the heat to low, stir in the crab meat, and ricotta. 6. Place in oven on middle rack and cook for 6-7 minutes or until the frittata has gently risen. 7. The frittata should be gently cooked throughout, but not dry. 8. Allow the frittata to rest for 1 minute, and then carefully slide it onto a warm plate. 9. Garnish with chopped chives.
French Cinema features a California / Mediterranean influenced menu and full oyster bar and has earned three stars from The San Francisco Chronicle and nine
consecutive "Top 100" rankings. Dinner is served nightly as well as weekend brunch both Saturday and
Sunday. Foreign and independent films are screened in our covered
Wild Boar Ragu with Papardelle by Marxfood.com, a juicy, flavorful meal that will keep you warm on cold winter nights. This just might become one of your favorite winter comfort foods. Served with a nice full bodied red wine, this is a simply delicious Seduction Meal for two. This can also be made with pork instead of the wild boar.
See Recipe below (Continue Reading)
Tips on Cooking Wild Boar
Wild Boar dishes are show up more frequently on restaurant menus. A good thing to keep in mind when cooking Wild Boar or Wild Pork; the meat contains much less fat than the typical store bought pork so it is important to pay special attention to how its prepared. The wild boar's light fat layer can be easily trimmed; however, many cooks believe the fat layer provides a "self-basting" element and helps retain succulence.
Tips from AskTheMeatMan.com: Wild boar is lean meat that should, as a rule, be cooked at lower temperatures than other meats. Avoid overcooking. Wild boar, raised like beef, is range fed and therefore can be served on the rare side. A rule of thumb for cooking wild boar is "low and slow". The temperature for cooking roasts for example, is 250-275 degrees Fahrenheit. The amount of time depends on your personal preference as to how well done you would like to cook your meat. For chops, bake with a sauce for best results or if you prefer, pan-fry at a medium heat. Always check frequently so as not to overcook.
When preparing wild boar for cooking remember, never thaw or cook this meat in a microwave, as it will become very tough and dry. Slowly thaw meat the day before and marinate overnight for best results. Pineapple juice or wine is a particularly good choice for marinade because it contains an enzyme that actively breaks down muscle fiber. Therefore it is highly effective as a meat tenderizer.
Welcome to the first SeductionMeals.com Free Gift Give-Away where you can win the two CD's below from Hotel Costes. I am delighted to announce that we are joining Esculon.com, the host of Gift Fest 2008. Be sure to check out Esculon.com for a list of the other blogs
participating in this event to see a variety of free prizes that
are being offered.
HOW TO WIN:
All you have to do to win is share the details of the very best Valentine's Day you've ever had.
Did you host this romantic rendezvous? If so, what did you do? Or maybe someone orchestrated the most memorable Valentines Day for you; showering you with praise, tasty morsels, and adoration all day long. Send us the details. What was the Seduction Meal served? What was the setting? What music was played? Were caviar, chocolates, or champagne involved? Best of all, should you win, you will
have the hottest, sultry music to play for this years Valentines Day. Good Luck!
1. Click on "Post a Comment" below with the details about the best Valentine's Day you've ever experienced.
2. Be sure to title the Comment: Valentines Day Carnivale and add the following information within the comment box:
Mailing Address (should you win)
3. Entries will be accepted until December 15, 2008 midnight EST. Winners will be selected by a random drawing.
4. One winner will be notified by email or phone. If the winner does not
respond within 4 weeks to claim their prize a runner up will receive
5. All contestants will be automatically entered to receive the Seduction Meals bi-monthly newsletter
Please Note: While personal information submitted in your comments/response will remain private, all Valentine's Day stories including a first name and state, will be posted on SeductionMeals.com, on partner sites, and can be used for other marketing/promotional efforts during the month of February; and any other publishing endeavors.
Hotel Costes Vol. 8 The 2005 edition of the King of lounge compilations encores it's well
established tradition of bringing the ultimate music of Parisian luxury
and sophistication to the rest of the world. Stephane Pompougnac has
curated yet another outstanding showcase of the most interesting tracks
heard in the city's most sought out venue for relaxation and libation.
The lineup for this volume includes sultry tracks from Brasilian
electronica technicians Zuco 103, Soulstice, Mark Farina (featuring
Sean Hayes), Mr. V, Michael Mayer, Pschent's own Flying Pops, Visti
& Meyland and many more.
Hotel Costes Vol. 2 The Second Volume of Music Mixed by Stephane Pompougnac, that Launched
the Successful Costes Mix Disc Series. Pompougnac Effectively Captures
the Hip Feel of the Parisian Landmark, Translatable to Any Place in the
World. His Skills have Made Him the Favorite Mixmaster of Thousands
Round the Globe. Oustanding Artists Mixed Here Include Pink Martini,
Cesaria Evora Vs. Joe Clausell, Femi Kuti, Another Level, Lovetronic
and Many More.
The bottle is mysterious and provocative--the drink is distinguished
and luminous. Chocolate is a sumptuous aphrodisiac, between the two how
could you go wrong? For a new sensation, end your Seduction Meal on a high note with a burst of electricity that is sure to heat up the night: A glass of Cointreau Noir paired with Chuao's Firecracker Truffles.
Arouse your senses with Chuao's
unusual, tantalizing confection. Hand your partner a piece of chocolate
and watch their expression as they experience the unexpected. Exquisite
Venezuelan premium dark chocolate slowly melts on your tongue, as sensual explosions of tiny champagne bubbles snap away in your
mouth, ending in playful popping sensations and a spicy kick!
Cointreau Noir By blending the perfect balance of sweet and bitter orange with Rémy Martin, the world's finest cognac--Cointreau Noir is born. A luminous golden color, Cointreau Noir has beautiful, broad legs that flow gracefully down the inside of a glass, and its taste is as smooth as its pour. Ever so gentle sweet notes (such as vanilla, honey and caramel) linger on the palate just enough to enhance the spirit's romantic nose and flawless finish. Cointreau Noir can be appreciated neat or simply on the rocks - there is nothing to add.