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...
If you are planning a big bash and want to serve something unique, Oyster Po' Boy Sliders (mini sandwiches) will do the trick. These mini treats are just the right size for serving on platters at your next big party.
A standard from New Orleans, Oyster Po' Boy (aka Peacemakers), are fried oysters, served
on a French bread, with lettuce., mayonnaise, tomato--and for me; topped
with hot sauce. A key ingredient that differentiates po' boys from a
hero sandwich, is the bread. Louisiana French bread is different from
traditional American baguette, in that it has a flaky crust with a
soft, airy center.
Oyster Po' Boys Enough for about 50 sliders Recipe Courtesy of MarxFoods
~ 5 tablespoons ground dried de arbol peppers (optional)
12+ oz peanut oil
2 bunches of fresh lettuce
Brioche, sourdough, or French bread rolls
Note: 64oz is a lot of oysters. We recommend using multiple pots/pans
of oil in order to fry as many oysters at once without overcrowding the
oil. If using shallow pans, you'll only need an inch to an inch and a
half of oil in each pan. Alternatively, you can simply fry the po'boys
to order...but that can reduce your ability to mingle with your guests.
Its always good to have a recipe on hand for those rainy nights when you can't sit outside at sunset or under the stars to enjoy your romantic meal for two. Here is a recipe for Adobe Crusted Lamb Chops that will spice up your summer evening on a rainy nights without regret. Serve with a chilled bottle of white wine, mashed potatoes and your favorite vegetable side dish.
Adobo Crusted Lamb Chops Recipe from Chef Allen Susser, Chef Allen's (Aventura, Florida) 4 servings
I read this wonderful tale of food & romance in the Korean Herald, by Samia Mounts and had to share it. This story spoke to me... it is the true essence of what Seduction Meals is
all about. Showing your love for someone through a carefully orchestrated
meal--hopefully one that is memorable for years to come; and as Samia tells
it, this man plays his part perfectly. Many years ago, when I was a single, carefree lass, I used to hang out with a lovely Moroccan princess. Well, the lovely princess, who I will call Samira, was involved with a young, vibrant Russian fellow who fell in love with her. He invited both of us to a lamb with artichoke heart dinner. He was trying to impress her with his culinary talents, and I was definitely the third wheel that night. I remember thinking he must have put a lot of energy into choosing what to prepare for this woman. I thought it was adorable that he decided on artichoke hearts as a way to symbolize his wish to give her his heart. The gesture was sweet and romantic, but the story ends sadly. Samira went back to Morocco without him, because her family refused to accept their relationship. I still remember that candlelit dinner, at which I played the part of the observer who saw real love in his eyes for my dear friend. My love, however, was for his marinated artichoke hearts, and that's what this column is all about.
This luxurious dessert showcases one of Michael Recchiuti's favorite chocolates, Valrhona's Grand Cru Manjari Dark chocolate. This ultra-premium 64% cacao chocolate is made of Criollo and Trinitario cacao beans from Madagascar. It is highly aromatic with a distinctive chocolate flavor and an intense bouquet of red berries. Even though you can use another premium dark chocolate, Michael suggests you go out of your way to try the Manjari--you'll definitely taste the difference. Look for Valrhona in gourmet and specialty food stores.
It's always a fun idea to try to think of new ways to make date night a special time. Whether you enjoy planning an exciting night on the town or just want to spice up a classic dinner and a movie night, it's important to make the experience memorable.
Sometimes the best dates happen at home where you and your partner stay in for a home cooked meal on a set of beautiful dinnerware and a romantic ambiance that you've personally set up to make the night perfect. In an effort to avoid having too much of a routine in your relationship, it's a great idea to create date night themes similar to a few we'll go over here. Whatever you decide for your themed date night, keep in mind that food is always a great thing to share and indulge in together after a long and stressful day at the office.
Outdoor Picnic Now that spring has sprung, stake out a warm evening to picnic in the park, on your patio, or even in your backyard to share a beautiful sunset feast. Being outdoors for a date always provides a refreshing feeling and will keep you energized throughout the quality time you spend with your partner. Pack up a basket filled with your favorite wine, a mix of artisinal cheese and complementary fruits, pates and other delicious finger foods to share with each other.
Japanese Seduction There is nothing wrong with ordering in from your favorite Japanese restaurant and presenting a lovely spread of sushi, saki and other delicacies. Dim the lights, play a romantic play list, and gather a beautiful orchid or other exotic flowers to really set the tone. Serve on platters, use chop sticks and serve hot saki in elegant saki cups.
Ole! If the traditional dinner and a movie date night is more your style, use a favorite movie of yours to inspire your themed dinner and attire. Choose a romantic Spanish love story and dress up in a sexy outfit while serving paella or pick an action filled Western and serve up a rack of barbecued ribs from the grill. Flex your creative décor muscles as you create a beautiful tablescape for the event with candles (unscented of course) and flowers.
1 Tablespoon grape seed oil, or another oil which is light in flavor
2 Tablespoon chives, chopped
1 Tablespoon lemon zest
2 oz Pepin Payusnaya (pressed caviar)
Sea salt & fresh ground black pepper to taste
With a very sharp knife, dice the yellowtail into ¼" thick pieces. Toss with olive oil, chives, lemon zest, salt & pepper. Shape into a disc or place in mold to shape. Place pressed caviar between two pieces of plastic wrap. Roll out to 1/8" thick. With the mold or a cookie cutter, cut out a disc the same size and place on top of tartare.
This dish is one of my new favorites. I love the fact that it only took minutes to prepare, was an easy recipe to follow, and the macadamia sauce is out of this world delicious. Crispy trout with sorrel and macadamia sauce is a recipe created by Chef/Owner John Novi of the DePuy Canal House in High Falls NY. I discovered this recipe while reading The Valley Table magazine. In Issue 45, there is an article on page 73 titled Eating by the Trout Season which features two enticing recipes--the one featured in this post as well as another which will follow shortly--Whitecliff Winery Rainbow Trout Fish Tacos.
As stated in the article, April though June is the season for ramps, morels, and trout. With its sweet., lean meat, the brook trout, New York's official state fish, is smaller than brown or rainbow trout. While this versatile fish can be used in everything from salads to tacos to pastas--by far, most chefs prefer to simply grill or saute it, with little fuss. One of the best resources for local fresh trout is Eden Brook Fish Company in Monticello New York. And good news... you can order online..
Crispy trout with sorrel and Macadamia nut sauce Recipe by John Novi, DePuy Canal House
4 trout fillets (skin on)
1 cup macadamia nut (walnuts may be substituted)
3 cloves garlic
1/4 cup minced onion
3 tablespoons white balsamic vinegar
1 tablespoon chopped sorrel (basil, mint or cilantro can be substituted)
salt and cayenne to taste
fish stock sufficient to produce desired consistency
flour for dredging
Method: Sauce 1. Pound nuts with the garlic, salt and cayenne to a paste consistency. 2. Blend in the onion, vinegar, sorrel and fish broth until thick and creamy.
Method: Trout 1. Dredge each fillet in a small amount of salted flour. 2. Add 2 to 3 tablespoons of olive oil to a large saute pan, turn heat high and place the prepared fillets skin-side down onto the hot pan. Saute for 3 to 4 minutes on first side. 3. When the color is rich and golden, flip the fillets to the second side. Cook about 1 additional minute, then remove to a plate lined with paper towel to absorb excess oil.
To plate/serve: 1. Place fish skin-side down onto plate. 2. Spoon the sauce down the middle of each fillet. Garnish with fresh sorrel.
Mother's Day is just around the corner. Why not whip up a sexy souffle omelet with balsamic strawberries and serve your wife a celebratory breakfast in bed. To show how much you really appreciate everything she does for you and your children make this day extra special by setting up the breakfast tray with two glasses of champagne, two creamy chocolate truffles, and for that magical touch, add a love note and small vase of roses. Happy Mother's Day to all the mom's out there. Soufflé Omelet with Balsamic Strawberries
1½ cups (about 8 ounces) fresh California strawberries, stemmed and quartered
1 tablespoon chopped fresh mint
1 tablespoon aged balsamic vinegar
2 teaspoons granulated sugar, divided
2 large eggs, separated
¼ teaspoon vanilla
2 teaspoons butter
Confectioners' sugar, as needed
In bowl, combine strawberries, mint, vinegar and 1½ teaspoons of the granulated sugar; set aside.
In small bowl, whisk egg yolks with vanilla and remaining ½ teaspoon granulated sugar for 1 minute or until slightly thickened.
In bowl of electric mixer, beat egg whites until they form soft peaks. With rubber spatula, fold yolks into whites until no streaks remain.
In 10-inch nonstick skillet over medium heat, melt butter. (To make 2 individual omelets, use 6-inch nonstick skillet.)
When butter is sizzling, add egg mixture, spreading it into an even layer with spatula. Cover pan; reduce heat to low. Cook omelet 3 to 4 minutes or until golden brown on bottom and barely set on top.
Spoon strawberries down center of omelet; with spatula, fold omelet in half over filling.
Slide omelet onto plate; dust with confectioners' sugar.
Recipe courtesy of California Strawberry Commission
It has been a whirlwind year for sushi superstar O Ya of Boston, which has reeled
in accolade after accolade. Named to the top spot on Frank Bruni's list
of "Ten Restaurants that Count," O Ya dazzles diners with, as Bruni
writes, "intricate, stunningly creative dishes grounded in, but not
restrained by, Japanese tradition."
A culinary event creatively curated and prepared by Chef Tim Cushman and Sake Sommelier Nancy Cushman, the Modern Sushi & Saki Dinner at the James Beard House was perfectly paired and beautifully presented. For me there were three outstanding dishes that will be remembered whenever I think of O Ya:
Kumamoto Oysterwith Watermelon Pearls and Cucumber Mignonette served with Dassai Niwari Sambu Junmai Daiginjo Sake,
Hamachi with Vietnamese Mignonette Sauce, Thai Basil, and Shallot served with Chikurin Karoyaka Junmai Ginjo Sake,
Kabayaki Foie Gras with Balsamic-Chocolate Sauce and Raisin-Cocoa Pulp served with Hanahato 8-Year-Old Kijoshu Sake.
I never considered Foie Gras an ingredient for dessert, let alone pairing it with chocolate! You had to close your eyes while eating this delightful morsel. O Ya!
Wild Bluefin Tuna Nigiri with Soy-Braised Garlic and Microgreens
Salmon Nigiri with Unfiltered Wheat Soy Moromi and Yuzu
Wild Bluefin Toro Nigiri with Republic of Georgia Herb Sauce
Kabayaki Eel with Thai Basil and Kyoto Sansho
Served with Chikurin Hou Hou Shu Sparkling Junmai Sake
Dinner Kumamoto Oyster with Watermelon Pearls and Cucumber Mignonette Served with Dassai Niwari Sambu Junmai Daiginjo Sake
Assortment of Nigiri Sushi > Hamachi with Spicy Banana Pepper Mousse; Fried Kumamoto Oyster with Yuzu Kosho Aïoli and Squid Ink Bubbles; and Homemade La Ratte Potato Chip with Périgord Black Truffle Served with Shichi Hon Yari The Seven Spearsmen Junmai Sake
Assortment of Sashimi > Shima Aji and Sea Urchin with Ceviche Vinaigrette and Cilantro; Hamachi with Vietnamese Mignonette Sauce, Thai Basil, and Shallot; and Wild Bluefin Tuna Tataki with Smoky Pickled Onion and Truffle Oil Served with Chikurin Karoyaka Junmai Ginjo Sake
Grilled Chanterelle and Shiitake Sashimi with Rosemary-Garlic Oil, Sesame Froth, and Homemade Soy Served with Shichi Hon Yari The Seven Spearsmen Junmai Sake
Seared Petite Wagyu Strip Loin with Tiny Smoked Potato, Grilled Onion, and Fresh Wasabi Served with Ichinokura Taru Junmai Cedar Sake
Dessert Kabayaki Foie Gras with Balsamic-Chocolate Sauce and Raisin-Cocoa Pulp Served with Hanahato 8-Year-Old Kijoshu Sake
For a simple, sensational side dish you've got to try this recipe. I used Purity Organic Buttercream potatoes, fresh rosemary, finely sliced garlic, and sea salt. This was the star of our Seduction Meal which consisted of grilled swordfish, roasted potatoes and a simple mixed green salad, served with white wine. This wold also be delicious served with two sunny side eggs and a spicy Bloody Mary with fresh grated horseradish.
Roasted Rosemary Garlic Potatoes
One bag of purity organic buttercream potatoes, sliced 1/4" thick rounds
4 large sprigs of fresh rosemary, leaves removed from the stem, roughly chopped
1 tsp coarse sea salt
2 tablespoons of olive oil
6 cloves of garlic, thinly sliced
Preheat oven to 350 degrees
In a large bowl, using your hands, mix all ingredients together except the garlic slices
Place the potatoes on a cookie sheet, flat, making sure they are not overlapped
Cook for about 1 hour until the potatoes begin to turn golden brown.
Take the potatoes out of the oven, let rest 10 minutes.
Just before serving turn the oven on broil
When the oven is nice and hot, add the potatoes to the oven and cook until they are brown on edges and in towards middle
Flip the potatoes and add garlic slices and extra rosemary
Cook for another 5 -8 minutes until potatoes are evenly golden brown being careful not to burn the garlic slices.