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...
For those in the know, one of the quintessential dishes served at the The Grand Central Oyster Bar & Restaurant in NYC is their Pan Roast. Next time you are in NY head to Grand Central Station on 42nd Street and indulge your senses.
Ask for a seat at the bar and order this enticing dish. The magic unfolds in front of you as the chefs prepares your individual order. Each ingredient is lovingly added to a silver pan roast pot which is slowly stirred together and steam heated in a double boiler. A piece of bread is placed in a soup bowl which is then positioned carefully under the silver double boiler. With a flick of the wrist, the silver pot swivels over the soup bowl and the liquid gracefully cascades over the bread as your bowl fills up with this luscious liquid. Definitely a foodie destination for a unique New York dining experience. For those that can't make it to NY here is the recipe from their cookbook.
This is for ONE serving so be sure to double this for TWO, and if you think you will want more than one serving (and I bet you will) --make even more.
8 freshly opened oysters 2 Tbsp (1/4 stick) of sweet butter 1 Tbsp chili sauce 1 Tbsp Worcestershire Sauce 1/4 cup oyster liquor, also called liquid (the juice inside the oyster) 1/2 tsp paprika dash celery salt 1 oz of claim juice 1/2 cup cream 1 slice of dry toast (I used peasant bread)
Place all ingredients except cream, toast and 1 Tbsp of butter in the top part of a double broiler over boiling water. Do not let the top pan of the double broiler touch the water below.
Whisk or stir briskly and constantly for abut 1 minute until oyster edges begin to curl. Stirring carefully as to not damage the oysters.
Add cream and continue stirring briskly, Do not boil.
Pour pan roast into a soup plate over the slice of dry toast
Top with remaining 1 Tbsp butter, and sprinkle with paprika, and serve right away.
To create other individual stews and pan roasts, simply substitute the oysters for the following:
Shrimp: 8 raw shrimp, shelled, deveined, with tails off
Clams: 8 freshly opened cherrystone or littleneck clams
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Before you pack away that BBQ, consider the romance of dining outdoors under the stars on a Fall evening with a Mediterranean style feast. This seduction meal calls for grilled Lamb Kabobs and Fennel that marinate overnight in a blend of juices and herbs. The results? Bold enticing flavors and tender, succulent lamb. This can be served with a side dish of rice. End your romantic soiree with the sweet temptation of baklava--here is a recipe from SimplyRecipes.com that caught my eye.
These savory little tarts are a tasty addition to the hors d'oeuvres tray. Serve these for a Cocktail party for two with a pitcher of martinis, as tempting midnight snack, or as a starter for your multi-course Seduction Meal. .
Mushroom Cheddar Tarts Yield: 24 tarts.
1 cup (2 sticks, 8 ounces) cold butter, cut into pats
2 cups (8 1/2 ounces) King Arthur Unbleached All-Purpose Flour
Sometimes simple is best. Here is an easy recipe that can be whipped together in minutes once you have all the ingredients lined up. Mixed Mushroom soup with a Kiss of Sherry pairs perfectly with an open-faced grilled gruyere cheese sandwich.
Mixed Mushroom Soup with a Kiss of Sherry Serves 4
Seared shrimp served over a bed of greens with avocados, sweet pink grapefruit slices, and Kalamata olives drizzled with olive oil, fresh squeezed lemon and sprinkled with a touch of Victoria Taylor's Australian Flake sea salt. A simple salad that can be served before or with a main meat-based
dish. This can also be presented with a chilled glass of white wine for
a simple salad on a Sunday afternoon. Enjoy!
Avocado, Grapefruit and Seared Shrimp Salad
8-10 large shrimp, peeled and deveined. I prefer to keep the tails on
1-2 tablespoons olive oil
juice of 1/2 lemon
salt and pepper to taste
1/8 cup of Olive oil
Juice of 1/2 lemon
1/2 tsp dijion mustard
1 tsp minced shallots
2-3 cups of mixed greens
1 large avocado, pitted and sliced lengthwise
1 small pink grapefruit, segments sliced with pith removed
1/4 cup Kalamata olives
Sea salt and pepper to taste
Place a small to medium sized skillet over medium-high heat; add 1-2 tablespoons of olive oil. When the skillet is hot, add the shrimp, lightly shaking the pan to coat the shrimp with the olive oil. As the shrimp starts to lose its pink color, turning more opaque, about 2-3 minutes, flip the shrimp over to cook the other side. Add fresh squeezed juice of 1/2 lemon and a dash of salt. Shake pan to coat shrimp. After 2-3 minutes remove pan from heat.
Whisk together the olive oil, lemon juice, shallots, and Dijon mustard. Toss with greens. Be careful not to use too much dressing. Start by pouring 1/2 of the dressing and add more based on the amount of greens you are using and your preference.
Placed greens on each plate, top with sliced avocados, grapefruit slices, and olives
Top this with seared shrimp and serve immediately.
I found this recipe on MarxFood.com and wanted to share this as a simple, tasty side dish for your next romantic meal for two. These poached baby artichokes taste a little bit like the marinated artichokes you find in the store, but with a cleaner flavor, significantly better texture. This recipe combines sour, sweet, and the unique flavor of artichokes into a great side dish that can be served hot with white fish like Pacific halibut fillets, swordfish fillets, and black cod fillets. Once cooked, they can also be chilled and served on salads.
Poached Baby Artichokes Serves 4-6 Ingredients:
12 baby artichokes
1 clove garlic
2 lemons' juice, freshly squeezed
2 cups dry white wine (Greco di Tufo used)
5 thyme sprigs
Peel off the artichokes' outer leaves.
Trim off the bottom scales and much of the stem so that the artichoke body tapers off into the stem to a point. Quarter them.
Peel the garlic and dice fine.
Coat the bottom of a pan with olive oil and add the minced garlic. Sweat briefly, then add the quartered artichokes, lemon juice, white wine and thyme.
Bring the liquid to a simmer, and simmer until tender. (Test by inserting the point of a knife into what remains of the stem, it should go in and come out with little pressure)
Slow roasted pork shoulder with dried strawberry chipotle chutney is a recipe ideal for slow cooking. Cooking meat slowly at a low temperature produces a tender juicy dish, and will have your kitchen wafting in delicious aromas that will heighten the anticipation for this enticing dinner.
Slow Roasted Pork Shoulder with Dried Strawberry Chipotle Chutney
1 - 4-6 lb. pork shoulder or Boston butt roast
Seasoned black pepper
Dried Strawberry Chipotle Chutney
1/2 yellow onion, small diced
1/2 cup port wine
1 cup water
1 tablespoon balsamic vinegar
1 chipotle pepper, chopped fine
1 - 6 oz. bag dried strawberries
Slow Roasted Pork Shoulder:
Heavily season roast with salt and pepper blend, rubbing the seasoning
into the meat. Place in a baking pan, put into preheated 350 degree
oven for 2.5 hours or until roast reaches an internal temperature of
150 degrees F. Remove from oven and allow to rest for about 15 minutes
Dried Strawberry Chipotle Chutney:
Combine the yellow onion and port in a saute pan, reduce wine until
almost dry over medium heat. Add all remaining ingredients and cook
over medium low heat for 20 minutes
Recipe courtesy of California Strawberry Commission.