I had a craving for Indian food and put together this menu for tonight's Seduction Meal. The inspiration for this meal was inspired by a cookbook that I own called Fresh Indian, that included a sauce I've wanted to try for some time--and I have to say, it is the fabulous! Cilantro Mint Coconut Chutney by Sunil Vijayakar; it truly is the BEST variation on a mint/cilantro sauce I've ever had. This sauce went so well with both the vegetable samosas and the salmon. I can't wait to hear what you think of it. 


Tip: Samosas are a great way to use left over potatoes and other vegetables.  I love this combination of potatoes, curry and peas and have served this as a side dish on its own, although I top this with extra olive oil or tab of sweetened butter so its not as dry.

Vegetable Samosas
Makes 12 - 14

Ingredients

• 2 tablespoon vegetable oil
• 1 tablespoon curry powder
• 1/2 teaspoon garam masala powder
• 1/2 inch piece of ginger, peeled and grated
• 1/4 teaspoon chili powder
• 1 shallot, finely diced
• 4 large potatoes - peeled, boil, drain and smash
• 1 cup of fresh or frozen peas
• 1/4 cup finely chopped cilantro leaves
• 5 large sheets Filo Pastry dough
• Olive oil

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Some desserts have a way of bringing us back to our childhood--strawberry shortcake, cream puffs, pudding, and banana splits to name a few. Here is a special treat that will bring a smile to those fond of sweet dreams: Cherry Chocolate Cream Puffs. This recipe and more can be found in the Taste of Home Cookbook: For Cooks who Care.

Cherry-Chocolate Cream Puffs
Recipe courtesy of A Taste of Home Cookbook
10 Servings
Prep: 30 min. + cooling Bake: 30 min. + cooling

Ingredients

• 1 cup water
• 1/3 cup butter, cubed
• 1 tablespoon sugar
• 1/8 teaspoon salt
• 1 cup all-purpose flour
• 4 eggs

    
Cherry-Chocolate Filling

• 1 carton (8 ounces) frozen whipped topping, thawed
• 1/2 cup sugar
• 1/4 cup 2% milk
• 6 ounces semisweet chocolate, chopped
• 3/4 pound fresh or frozen sweet cherries, thawed, pitted and chopped
• Confectioners' suga

Directions

1. In a small saucepan over medium heat, bring the water, butter, sugar and salt to a boil. Add flour all at once; stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny.
2. Drop by 2 rounded tablespoonfuls 3 in. apart onto greased baking sheets. Bake at 400° for 30-35 minutes or until golden brown. Remove to wire racks. Immediately split puffs open; remove tops and set aside. Discard soft dough from inside. Cool puffs.
3. Let whipped topping stand at room temperature for 30 minutes. Meanwhile, in a small saucepan over medium heat, bring sugar and milk to a boil; cook and stir until sugar is dissolved. Reduce heat to low; stir in chocolate until melted. Transfer to a large bowl. Cool to room temperature, about 25 minutes, stirring occasionally. Fold in whipped topping.
4. Fill each cream puff with a heaping tablespoonful of cherries; top with chocolate filling. Replace tops. Dust with confectioners' sugar; serve immediately. Refrigerate leftovers. Yield: 10 servings.

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Potato Mushroom Gratin can be served with eggs for breakfast or brunch (in bed of course) or as a side dish to complement a beef, lamb or chicken main course.

Potato Mushroom Gruyere Cheese Gratin

Ingredients

• 2 Tbsp Olive Oil
• 1 package button mushrooms, cleaned and sliced 1/4" slices
• 1 large clove garlic, minced
• 6 medium yukon gold potatoes, peeled, 1/4" slices
• 1 cup grated gruyere cheese
• 2 large fresh sage leaves, finely chopped
• 1 tbsp herb de provance
• 2 cups chicken stock
• salt and pepper

Directions

1. Preheat oven to 350 degrees
2. Saute mushrooms in 2 Tbsp olive oil over medium heat until mushrooms are light golden brown.
3. Add garlic, mix together and cook for one minute. Set aside skillet.
4. In a bowl, add the chicken stock, herbs and a pinch of salt and pepper.
5. Spray the inside of a large backing dish with olive oil
6. Add a layer of potatoes, placing the potatoes flat on the bottom
7. Add some of the mushrooms
8. Add some of the cheese
9. Repeat
10. Pour the chicken stock carefully over the potatoes three-quarters of the way to the top
11. cover with aluminum foil and cook for 45 minutes to 1 hour (test the potatoes).
12. When the potatoes are tender, removed the aluminum foil and return to oven.
13. Bake for another 15 minutes. 

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Spice up your home cooking with tips from the Pros. Gourmet food retailer Dean & DeLuca has launched a new, complimentary in-store chef consultation service. Every Wednesday from 4:00 - 6:30 pm, Dean & DeLuca's Madison Avenue Market (at 85th) will give its customers access to top New York City chefs to teach customers new cooking techniques, help them plan menus, and answer any and all cooking questions.


Chef Capon has many years of experience working in serious kitchens all over the world. He's been featured in The New York Times, New York Magazine, Wine Spectator and other media outlets. Recently, he served as a judge on Food Network's Chopped, and appeared on Late Night with Jimmy Fallon.

Chef DiMeo has over 22 years of experience and has opened up restaurants, bars and a Culinary Arts school. She is a recent Chopped winner, and she is working on her first cookbook.

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This recipe for grilled lamb chops is perfect for nights when you don't have a lot of time to spend in the kitchen and desire something easy to prepare but tasty at the same time. Serve with fresh picked string beans, a Greek salad or grilled asparagus on the side.

Grilled American Lamb Loin Chops with Fennel
4 servings

Ingredients

• 1tablespoon fennel seeds
• 1teaspoon each garlic salt and coarse pepper
• 2teaspoons olive oil
• 8American Lamb loin chops, 1-1/4-inch-thick
• 1large red onion, cut into 1/2-inch-thick slices   

Directions

1. In small bowl, combine fennel, garlic salt, pepper and olive oil. 
   
2. Rub mixture on both sides of lamb chops and onion slices.
3. Turn on the grill to medium high.
4. Begin by cooking onions for 5 minutes.  Turn onions over when browned and cook until tender. 
   
5. Add lamb chops and grill for 7 minutes on each side or to desired degree of doneness.
6. Make grilled onions into rings, by pushing out from the center of the onion and top with lamb chops.

Recipe and image provided by the American Lamb Board

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I whipped up this recipe when experimenting with different ways to use Arrabiatta sauce (a spicy tomato sauce) for the Bertolli Private Cooking Session with Chef Sarah Page.  My experimentation evolved into this recipe: Spicy Tomato Shrimp with Risotto and Fresh Summer Peas. I placed the final results on a platter and served it to my two taste testers--it elegantly disappeared in minutes when I was asked for seconds. Love that!

Spicy Tomato Shrimp with Risotto and Peas

Ingredients

• 1 lb Large shrimp, deveined and peeled, leave tails on
• 2 Tbsp olive oil
• 1 shallot, finely diced
• 2 cloves garlic, minced
• 1 cup of Arrabiatta Tomato Sauce
• 1/2 cup of dry red wine
• 1 Tbsp tomato paste
• Salt & Pepper to taste
• 1/4 tsp crushed red pepper
• Risotto:1 box of instant risotto (I used garlic basil risotto)
• 2 Tbsp butter
  
• 1 cup of fresh of frozen peas

Directions

1. In a large skillet, add olive oil and a pinch of salt, heating up over medium-high heat.
   
2. Add shallots and cook until translucent and soft--about 8-10 minutes. Add garlic cook for 2 minutes
   
3. Add tomato sauce, tomato paste. red pepper flakes and wine, cook over medium heat for 15 minutes. 
4. Make risotto according to directions on box.
5. Cook peas (fresh or frozen) in a skillet with butter. Cook over medium low and remove as soon as they are done. Add butter (if any is remaining) and peas to risotto.
   
6. Add shrimp to the sauce and cook for 5 minutes, shrimp will turn pink

Plating the Dish

1. Place the risotto in a small bowl or cup and firmly pack. Turn upside in the middle of the serving plate
2. Add shrimp in tomato sauce on both sides of the risotto
3. Garnish with flat leaf parsley and (optional) hot pesto sauce as small circular mounds on the plate
   

"Disclaimer: Ogilvy Public Relations extended an invitation to the Bertolli Cooking Session on behalf of their client Bertolli. I was not provided monetary compensation nor was I required to post about the event or products upon accepting the invitation. These opinions are my own."

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Now here is a special treat that takes a little bit of time to bring it all together but it's definitely worth the effort. This recipe was created by Stefan, of NYC.

"The sweetness of the rock shrimp and sweet, nutty flavor of the Jerusalem artichoke are offset by the smoky flavor of the grilled poblano pepper. This is a truly unique stuffing, and if you enjoy squid, you will feast on a wonderful dish that can be served as a starter or as a main course."

Many people have never heard of Jerusalem artichokes. They are delicious! Jerusalem Artichokes are prepared like you would prepare any potato: bake, roast, boil or saute. Like potatoes, Jerusalem artichoke can be served with or without the skin.

Stuffed Squid with Rock Shrimp, Jerusalem Artichoke

Ingredients

• 1/2 lb rock shrimp, cleaned and diced
• 1lb (about 8) fresh whole squid, cleaned
• 1 large poblano pepper, grilled and chopped
• 6 Jerusalem artichokes, scrubbed clean, skin on
• 6 Tablespoons olive oil
• 1 medium onion
• 1/8 cup cilantro, chopped
• 1/4 cup clam juice
• 1/3 cup bread crumbs
• 1/4 cup Bertolli four cheese sauce, warmed
  
• Chives
  

Directions
Preheat Grill / Medium Heat and Spray the Grill with cooking spray

Grilling the Poblano Pepper

1. Rinse and pat dry the Poblano pepper. Brush the pepper with olive oil and place on open flame for 6-8 minutes to char the skin, this  turns the skin black. With a pair of tongs turn the pepper over and repeat to the other side. (This can also be done on your stove)
2. Remove from heat and place the pepper into a bowl with a lid or plastic wrap and allow to steam. Set aside for 15 minutes to cool down. 
3. Peel the blackened skin from the pepper (this should come easily off). Trim the top and cut in half, removing the seeds and stem. 
4. Chop the Pepper
5. Wash your hands immediately (do not touch your face or eyes while working with the poblano pepper.
   

Jerusalem Artichoke

1. Brush each Jerusalem Artichoke with olive oil (or you can use butter); add salt and pepper to taste.
2. Place all of the artichokes on a sheet of heavy aluminum foil and secure tightly on all ends.
3. Place the wrapped pouch on a grill or in the oven and cook for 1/2 hour to 45 minutes.
4. Note: They will continue to cook in the squid. You should be able to pierce a fork in them but they should not too soft. 
5. Remove from heat. Let stand for a couple of minutes to cool down
6. Place the artichokes in a food processor, with the poblano pepper. Add the clam juice and process until mixed. Set Aside.
   
7. Add the clam juice and puree. Set aside
   

Rock Shrimp

1. Heat skillet over medium heat, add 6 Tablespoons of Olive Oil. Add the onion and cook until golden brown, about 10 minutes.
2. Add minced garlic and cook for two minutes. Add the rock shrimp and cook until pink - about 2-3 minutes. Remove skillet from heat
3. Add Shrimp to the mixture in the blender along with the four cheese sauce and process until mixed by pulsating the mixture. You want to keep it course.
   

Stuffing:
In a large bowl, mix together the stuffing (from the food processor) and the breadcrumbs. Let stand for 5 minutes.

Final Step

1. Take a large sheet of heavy aluminum foil and place on counter (large enough to place the 8 squid tubes on and seal all sides)
2. Stuffing the squid can be done with a small, thin spoon or by using a Pastry Bag which allows you to easily squeeze the stuffing into each calamari tube. You will need a nozzle this is large enough for the stuffing to pass through.
3. Stuff each calamari and place on the sheet of aluminum foil.
4. Stuff each calamari with a few long stemmed chives
   
5. Place another sheet of aluminum foil over the squid and tightly seal all sides to "steam" the calamari while it is cooking.
6. Place on the grill and cook for 1/2 hour.
7. Place the squid on a plate and drizzle some of the four cheese sauce on top.
   
8. Serve immediately with a glass of beer, white wine or champagne. Enjoy!

"Disclaimer: Ogilvy Public Relations extended an invitation to the Bertolli Cooking Session on behalf of their client Bertolli. I was not provided monetary compensation nor was I required to post about the event or products upon accepting the invitation. These opinions are my own."

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Here's a little seduction facilitating cocktail in celebration of Cinco de Mayo: the Tingling Tequila de Cacao This drink balances the richness of crème de cacao and agave with citrus juice, and is given additional aroma by the bitters. A special surprise is the tingling sensation the Szechuan Buttons impart. With a slight but noticeable flirtatious tingle on the finish this splendid experience is sure to elicit surprise and delight.

For a full Mexican Cinco de Mayo Seduction Meal pair your Tingling Tequila de Cacao with Grilled Portabello Mushroom Tacos and Guacamole. or try the ever tempting Pumpkin Seed Crusted Salmon with Pipian Verde Sauce.



Szechuan Buttons (aka Sechuan Buttons, Sichuan Buttons, Toothache plant) are an unusual food in that their primary use is not nutrition or flavor but rather to impart a sensation to food and drink. They possess a slightly bitter, herby flavor that isn't unusual, but a few seconds after consuming them something very interesting begins to happen inside your mouth:

Eating a few tiny petals from a Szechuan button (pinched off between thumb and forefinger or cut using a knife or shears) will lead to a tingling sensation...almost like mild voltage or bubbles from an effervescent beverage popping on the tongue. It is similar to (but much more intense than) the tingling imparted by Szechuan peppercorns, which is how this flower gets its Chinese name, despite originally being from Africa.
Read More about Szechuan Buttons and their use.

Tingling Tequila de Cacao

Ingredients (per drink)

• 2oz Silver Tequila
• 1/2oz Szechuan Buttons
• 1/4oz Agave Nectar
• Dash of Grapefruit Bitters
• 1/4oz Crème de Cacao
• Twist of Lime & Szechuan Button for garnish

Directions:
Shake all liquid ingredients with ice to chill. Pour into a glass and garnish with a twist of lime and an additional Szechuan button to consume if a stronger tingle is desired.

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