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 Recipe is from The Grand Central Oyster Bar and Restaurant Cookbook
A wonderful cookbook to add to your collection - filled with special recipes for sauces, stocks, soup, chowders, desserts, and of course shellfish and seafood recipes galore!

Ingredients Per Serving

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
• Lobster: 2 oz fresh lobster meat
• Scallops: 10 - 12 raw bay scallops
• Mussels: 14-16, bearded, but in the shell
• Mixture: 3 shrimp, 2 oysters, 2 clams, 3 scallops, 2 oz lobster

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Seduction Meals is thrilled to announce we have been honored by this year's Web Marketing Association having been awarded the Blog Standard of Excellence in the Blog Category. Thank you; how exciting!



Since 1997, the Web Marketing Association's annual WebAward Competition has been setting the standard of excellence for Website development. Independent expert judges from around the world review sites in 96 industries. The best are recognized with a WebAward which helps interactive professionals promote themselves, their companies, and their best work to the outside world. The WebAward Competition is the premier award recognition program for Web developers and marketers worldwide.

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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.

Mediterranean Lamb Kabobs
8 servings
Preparation time:  20 minutes
Marinate time:  12 hours
Cook time:  10 minutes

Ingredients:

• 1 fennel bulb
• 1 cup tomato vegetable juice
• 1 cup orange juice
• 1/4 cup finely chopped onion
• 1/4 cup chopped cilantro or parsley
• 2 tablespoons fennel seed
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 pounds American Lamb, boneless leg, cut in 1-inch cubes
• 1 cup small boiled onions
• 2 oranges, cut into chunks (with skin)12-inch bamboo skewers, soaked in water

Directions

1. Remove green stems from fennel bulb.  Peel off 6 outer layers.  Cut into 1-inch squares; reserve. 
   
2. Finely chop remaining fennel. 
   
3. In large non-metal bowl, stir together chopped fennel, juices, onion, cilantro or parsley, fennel seed, salt and pepper.
   
4. Add lamb cubes, fennel cubes and onions; cover and refrigerate overnight, turning occasionally.

To Grill the Kabobs

1. Use a 12-inch bamboo skewer to make kabobs by alternating lamb cubes, orange chunks, fennel squares and onions.  Repeat, making all skewers. 
   
2. Broil 4 to 6 inches from source of heat for about 10 to 14  minutes, turning once.
   

Recipe and image courtesy of the American Lamb Board

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A super easy recipe for your next breakfast in bed: Blueberry French Toast Sandwich served with a piping hot cup of coffee. Sweet, simple and fresh.


Blueberry French Toast Sandwich
Yields 3 servings

Ingredients:

• 1 package (3 ounces) cream cheese, softened           
• 1-1/2 tablespoons confectioners' sugar   
• 1 package (about 12 ounces) frozen French toast (6 slices)
• 3/4 cup fresh blueberries

Directions:

1. In bowl, stir together cream cheese and confectioners' sugar.
   
2. Heat French toast as package directs. 
   
3. Spread cream cheese mixture on French toast slices.
   
4. Spoon blueberries over cream cheese on 3 slices; cover with remaining slices. 
   

Plating the Dish:
Place sandwiches on plates; cut diagonally. Garnish with additional blueberries and confectioners' sugar. This recipe may be doubled.

Recipe courtesy of the Highbush Blueberry Council

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Mussels Mariniere (aka Moules Mariniere) is a fast and easy classic French dish that is a great way to enjoy fresh mussels without overpowering their sweet, nuanced flavor.

Mussels Mariniere
Makes two entrée portions or four-five appetizer portions
Recipe courtesy of MarxFoods.com.
 
Ingredients:

• 2lbs of live Mediterranean mussels
• 2 garlic cloves
• 1/4th large yellow onion or ½ of a small onion
• 1/4th - ½ cup fresh parsley
• 2 tablespoons unsalted butter
• 2-3 sprigs of fresh thyme
• 1 cup white wine (we used a pinot grigio)
• Salt
• Freshly ground Tellicherry peppercorns
• Crusty French bread

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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.

Crust

• 1 cup (2 sticks, 8 ounces) cold butter, cut into pats
• 2 cups (8 1/2 ounces) King Arthur Unbleached All-Purpose Flour
• 1/2 cup (2 3/8 ounces) Hi-maize Natural Fiber (or substitute all-purpose flour)
• 1/2 cup (2 ounces) Vermont Sharp Cheddar Cheese Powder (or substitute finely ground Parmesan cheese)
• 1/2 teaspoon salt
• 1/2 teaspoon paprika
• 1/8 teaspoon cayenne pepper or a dash of hot sauce, optional
• 3/4 cup (3 ounces) shredded sharp cheddar cheese
• 1/2 cup (4 ounces) ice water

Filling

• 1 cup (3 to 4 ounces) sliced mushrooms
• 1 medium red bell pepper, diced
• 3 large eggs
• 3/4 cup (6 ounces) milk or half and half
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon dried thyme
• 1/2 cup (2 ounces) shredded sharp cheddar cheese

Directions
To make the crust:

1. Work the butter into the dry ingredients to form an unevenly crumbly mixture.
   
2. Toss in the cheddar cheese and water, mixing until the dough is cohesive; add an extra tablespoon or two of water, if necessary.
   
3. Divide the dough in half, pat each half into a disk, wrap, and chill for 30 minutes.

To make the filling:

1. Saute the mushrooms and red pepper in 1 tablespoon of butter till the mushrooms are browned. Set aside.
   
2. Whisk together the eggs, milk, salt, pepper, and thyme.
   
3. reheat the oven to 400°F.

Final Preparation::

1. Roll one piece of the dough into a 10" x 13" rectangle, and cut it into twelve 3 1/4" squares.
2. Fit the squares into the cups of a square mini-tart pan (or cut rounds, and fit into a mini-muffin pan).
3. Place a teaspoon each of sauteed mushrooms and peppers and shredded cheese into each cup.
4. Fill with the egg mixture.
5. Bake the tarts for 18 to 22 minutes, till golden.
6. Remove from the oven and allow to rest for 10 minutes before removing from the pan.
7. Repeat with the remaining dough and filling.
8. Serve warm; or refrigerate and reheat for 10 minutes in a 375°F oven

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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

Ingredients

• 2 cups of hot water
• 1 jar of D'artagnan dried chanterelle mushrooms
• 2 tablespoon sweet butter
  
• 1 tablespoon of olive oil
• 1 lb fresh mushrooms, I used crimini but you can use any combo, cleaned, trimmed and sliced
• 2 tablespoon minced shallots
• 3 cups of chicken broth
• 1cups of water used to soften dried mushrooms, strained in cheese cloth
  
• 1/8 cup of sherry

Directions

1. Place the dried chanterelles in hot water to steep.
   
2. In a 2 quart sauce pan, melt the butter and olive oil over medium heat. Add the fresh mushrooms, cooking for 5 minutes, stirring from time to time. Add the shallots, stir.
3. Add the reconstituted chanterelle mushrooms (Reserve the water they were soaking in). Cook mushrooms for another 5 minutes until they begin to  brown. Add more butter if necessary. 
4. Add chicken broth, sherry and liquid from Chanterelle mushrooms (be sure to strain using cheesecloth or coffee filter). Cook over medium-low heat for 5 minutes.
   
5. Remove from heat and serve immediately

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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

Ingredients

• 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
  

Directions

1. 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.
   
2. 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.
   
3. Placed greens on each plate, top with sliced avocados, grapefruit slices, and olives
4. Top this with seared shrimp and serve immediately.
   

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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

Directions:

1. Peel off the artichokes' outer leaves.
2. 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.
3. Peel the garlic and dice fine.
4. 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.
5. 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)

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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

Ingredients

• 1 - 4-6 lb. pork shoulder or Boston butt roast
  
• Salt
  
• 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

Directions

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 before carving.

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.

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