Peppery, sweet, nutty, and rich, try this elegant salad the next time you're making a meal for that special somebody in your life. Pair this dish with a Washington Riesling or Viognier from Washington or California.

Grilled Peach and Duck Salad
Makes 1 entrée-sized salad or 2 appetizer salads
Recipe Courtesy of MarxFoods

Ingredients

• 1/2 Duck Breast
• 1/2 Peach
• 1 large handful of Arugula
• 1 tbsp Marcona Almonds
• 1 tsp Grana Cheese, grated
• 1/4 cup Rice Wine Vinegar
• 1 small Shallot, finely diced
• 1 pinch Salt
• 1 pinch Pepper
• 1 tsp Mustard
• Juice of Half a Lemon
• Zest of a Quarter of a Lemon
• 1/4 cup Olive Oil
• 1/4 cup Canola Oil

Directions

1. Render the fat from the duck breast. (how to render duck breasts).
2. Halve and destone the peach.  Lightly season the inside with olive oil, salt, and a touch of pepper.
3. Put the peach on a hot grill, cut side down, and briefly grill until you develop strong grill marks.  Flip and brown the other side.  Remove from the grill and reserve.
4. Make the vinaigrette. In a small bowl combine the shallot, vinegar, salt, pepper, mustard, lemon juice & zest.  While whisking, slowly drizzle in the oils until the mixture comes together.
5. Get some canola oil in a cast iron skillet very hot, and add the rendered duck breast.  Sear the breast on both sides to develop a nice crust and cook to your desired level of doneness.
6. Roughly chop the marcona almonds, cut the peach into thick wedges, and slice the duck.
7. Toss the arugula with the vinaigrette, grana, and almonds. 

Plating the Dish
Place a pile of salad on plates or a serving platter and arrange the duck slices and peach wedges around it.

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Chili is one of the perfect Fall or Winter dishes that is perfect for a group of friends or a romantic meal for two. This variation is made with country pork ribs, black beans, and the basic spices found in most chili recipes (cumin, chili powder, oregano). But the special ingredient that takes this to another level: Mole sauce, but you can also add chocolate.  Serve this with a few side dishes to garnish to your liking: Grated cheese, jalapeno rings, sour cream, and scallions. I toasted a handful of pumpkin seeds for a garnish. And the perfect pairings for this dish: Jalapeno Cheese Corn Bread, a small bowl of guacamole and corn chips and a frothy mug of beer. Ole!

Pork and Black Bean Mole Chili

Ingredients

• 2 Tbsp olive oil
• 1 large, white onion, chopped
• 6 large cloves garlic, chopped
• 1 Tbsp butter
• 2 tsp chili powder
• 1 1/2 tsp ground cumin
• 2 tsp dried oregano
• 1 heaping tsp of ground cinnamon
• Grated orange zest of 1 large orange
• 2 heaping Tbsp minced canned canned chipotle chillies (canned in adobe sauce)
• 1  28oz can Muir Glen Fire Roasted Tomatoes
• 3 cans Goya Black Beans, undrained (Fijoles Negros)
• 3 Tbsp concentrated Mole Sauce* mixed with 1/2 cup of hot water
  
• 2 whole red dried chili peppers
• 2 lbs country pork ribs (no bones), cut into 1/4" pieces
• vegetable oil
  
• 1/2 cup chicken broth
• salt and pepper
• Garnish: Place these ingredients in separate bowls for everyone to mix and choose from
  
• 1 cup grated cheese (cheddar, jalapeno jack cheese or a mix)
• Jalapeno pepper, cut in rings, seeds removed,
• sour cream
• chopped scallions

*La Costeña mole: The jarred mole sauces are concentrated, need to be diluted with water or stock. I use a ratio of at least 2 water or stock to 1 mole. Adjust depending on how long it simmers and to your preference.

Directions

1. Measure and set aside (mis en place) all ingredients from chopped onion to grated orange zest and set aside.
   
2. Heat oil in large skillet on medium-high heat. When hot, lower heat to medium, add onion and cook until translucent for about five minutes.
3. Add garlic, chili, cumin, oregano, cinnamon, orange zest plus butter, stirring for a few minutes to let onions absorb all flavors.  
4. Add chipotle chilies and some of the adobe sauce, mixing well
5. Add Muir tomatoes, black beans and Mole sauce, cook over low heat for 1 hour.
6. In a separate skillet, and 3 tbsp of vegetable oil, when hot, add pork in batches, browning all sides. When browned, move to a bowl and add a little more oil and next batch. Do this for 2-3 batches.
   
7. When all of the pork is cooked and set aside in a bowl. Place chicken stock into the skillet and scrap all bits loose from the pan. Add the pork and cook for 15-20 minutes covered.
8. Place pork in the chili skillet and cook over low heat for 1/2 hour. 
9. Set up garnish bowls (cheese, sour cream, scallions and jalapeno rings)
10. Serve hot with garnishes, corn chips, and corn bread. 
    

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Savory Mushroom stuffed Quail served with a nutty, sweet, and sour walnut sauce. Creamy, earthy, with a hint of game flavor, this is a very elegant dish that's really easy if you use partially deboned quail.   Pair this Seduction Meal with a Pinot Noir from Burgundy or Poulsard/Ploussard from Jura. Enjoy!

Mushroom Stuffed Quail
Makes 2-4 appetizer or 1-2 light entree servings
Recipe Courtesy of MarxFoods

Ingredients

• 4 Semi-Boneless Quail
• 1 Shallot, thinly sliced
• 1/4 cup Balsamic Vinegar
• 1 cup Walnuts
• 1/4 cup Chicken Stock
• 1/4 cup Olive Oil
• Aged Balsamic Vinegar to finish
• Wooden Skewers
• Plus: 4 tbsp Mushroom Duxelles, chilled (we recommend using porcini mushrooms)

Directions
1. Preheat your oven to 325 degrees.
2. Toast the walnuts on a baking sheet in the oven until slightly darker, crispy, and aromatic. Remove the walnuts, let them cool and turn your oven temperature up to 350 degrees.
4. Sweat the shallot in a pan with a little oil until translucent, deglaze with the balsamic and briefly simmer to reduce to a syrup consistency. Then, blend the balsamic/shallot mixture, walnuts, chicken stock, and olive oil together until smooth.
5. Fill the central cavity of each quail with 1 tbsp of the duxelles and stitch closed with a wooden skewer.

6. Get a thin layer of oil hot in a cast iron skillet on medium and lay the quail in on their backs, until they develop a well seared crust.  Then turn them and continue to sear as much of their surface as you can.

7. When the quail have been completely seared, move them (in the skillet) to the oven to roast for about 20 minutes.
 
Plating the Dish
Once the quail has finished cooking, spread a smear of the walnut sauce on a plate, and put the quail down on top of it.  Finish the plate with a drizzle of aged balsamic vinegar. Serve with your favorite side dish and a great bottle of wine.

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Discover true romance in New York's Hudson Valley where you will be surrounded by breath-taking views including cliffs, valleys, the Hudson River, majestic mountains and waterfalls. This is the land of the Culinary Institute and a locavore, or local, food movement that boasts artisanal purveyors and exceptional farm-to-table dining experiences--making this a wonderful choice for your romantic get-away for two.
 
There are many choices for lodgings from boutique Inns to spas and extraordinary Castles. In-between your daily activities and evening slumber, you can experience local restaurants that are sure to satisfy every culinary desire. Here is a list to get you started: a

Bear Cafe
295 Tinker Street
Woodstock, NY 12498
(845) 679-5555
http://www.bearcafe.com

Blue Hill Farms
630 Bedford Road,
Pocantico Hills, New York 10591
914 366 9600
630 Bedford Road, Tarrytown, NY 10591
http://www.bluehillfarm.com/

Cucina
109 Mill Hill Road
Woodstock, NY 12498
845.679.9800
http://www.cucinawoodstock.com

Gigi Trattoria
6422 Montgomery St., Rhinebeck
845-876-1007   
www.gigihudsonvalley.com

Global Palate
1746 Rt. 9W,West Park
845-385-6590
www.globalpalaterestaurant.com

Harvest-on-Hudson
1 River St.
Hastings-on-Hudson, NY 10706
914-478-2800
www.harvest2000.com

Solera on Hudson
1 Bridge St.
Irvington, NY 10533
914-591-2233
www.solerany.com

Swoon Kitchenbar
340Warren Street, Hudson
518-822-8938
www.swoonkitchenbar.com

Terrapin
6426 Montgomery Street
Rhinebeck, New York
845.876.3330
http://www.terrapinrestaurant.com

Valley Restaurant at the Garrison
2015 Route 9
Garrison, NY 10524
845-424-3604
www.thegarrison.com

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Looking for a appetizer that is delicious, easy to make and a great choice for your Seduction Meal? It doesn't get better than this...Kobe Beef Dumplings. Crispy, beefy, tangy--100% heavenly. Pair this dish with a medium bodied Japanese Lager such as Kirin, Asahi or Sapporo and you'll be king or queen of your next romantic meal for two.

Kobe Beef Dumplings
Recipe Courtesy of MarxFoods

Ingredients: (Makes 4 servings)

• 8oz Kobe Beef (sirloin, tenderloin, skirt or hanger)
• 2 tsp Brown Sugar
• 1 tbsp Red Wine Vinegar
• 1 tsp Thyme
• 8 Wonton Wrappers
• 1 Egg, whisked with a little water
• 2-3 tbsp All Purpose Flour
• Canola oil for pan frying

Directions

1. Finely chop the kobe beef.
2. Heat some oil in a frying pan, add the beef, sauté until browned.
3. Remove beef, drain excess oil.
4. De-glaze with the vinegar, add the sugar and thyme almost immediately.
5. Toss the beef in the sauce.  Let the mixture cool.
6. Lay out each wonton wrapper and fill the middles with a teaspoon of the filling.

7. Moisten the still exposed portions of the wrapper with the egg wash.  Gather the corners up and gently press them together to create bundles.

8. Dust the dumplings in a little flour.

9. Get a quarter inch of oil hot in a frying pan, until it starts to bubble when you touch it with the corner of a dumpling.
10. Carefully lay three to four dumplings in the pan, taking care not to overcrowd the oil.  Fry them on each side until golden brown and crispy.

11. Serve with low salt soy sauce, with your favorite Asian dipping sauce or in a bowl of pureed soup.

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I made this dish this past weekend and it was such a hit that I decided I had to republish the recipe.As nights become chillier, snuggle up with your honey, and serve this supremely seductive soup for a memorable winter Seduction Meal. Breath in the enticing aromas as you bring a hot spoonful of this savory liquid to your lips. Indulge in this lobster, potato, corn medley; a true love potion and so good!

Lobster Corn Chowder
I discovered this recipe in a Williams-Sonoma catalog and made a few alterations like adding sherry and clam stock.

Ingredients

• Two live lobsters (or 8 oz of frozen lobster meat, thawed and picked over)
• Note: You can use one lobster and Haddock and/or Cod for a Lobster/Fish Chowder
• 1 tbsp Canola Oil
• 4-5 cups of low-sodium chicken broth (depends on how much fish you add to recipe)
  
• 1 cup of clam stock
• 1/2 cup white wine
  
• 3 ears of corn, kernels removed (and corn cobs reserved) 
• 3 strips of bacon, diced
• 1 yellow onion, chopped
• 2 large carrots, diced
• 3 celery stalks, diced
• 2 cups of heavy cream
• 1/2 cup of good quality sherry
• 2 medium Yukon Gold potatoes, diced into 1/2" cubes
• Salt and pepper to taste
• 1 tsp chopped fresh thyme
• 2 tsp chopped fresh chives

Directions

Fill a large pot with 2" of water, set over high heat and bring to a boil; add lobsters, cover and cook until lobsters are red, about 7 minutes. Transfer lobsters to a large ice bath to cool. Remove meat from claws, knuckles and tails and refrigerate meat until ready to use. Reserve shells and bodies.

In a large pot over high heat, warm oil. Add reserved lobster shells and bodies and saute until lightly browned, about 5 minutes. Add chicken broth and clam juice (you can also use the broth from the lobster), wine, and corn cobs. Bring to a simmer and cook until reduced to about 2 1/2 cups, 25 - 30 minutes.

In a Dutch oven over medium heat, saute bacon, stirring occasionally until crispy and browned, 3 - 4 minutes. Add onion, carrots, celery and corn kernels, and saute stirring until tender, 4 - 5 minutes.

Strain lobster - corn cob broth into Dutch oven, add cream and sherry and bring to a simmer. Stir in potatoes, return to a simmer and reduce heat to a medium-low. Cook until potatoes are tender - about 15 - 20 minutes. Stir in lobster meat, salt, pepper, thyme and chives. Cook stirring occasionally until lobster is heated through, 2 - 3 minutes. Adjust seasoning as needed.

Serve in two bowls - garnish with chopped chives and serve with warm crusty bread and a bottle of your favorite white wine.

Makes 4 - 6 servings, and tastes even better the next day -- should you be so lucky to serve this up twice ; )

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I love fried calamari with special dipping sauces--tomato sauce, lemon or garlic aioli, spicy tomato salsa, ponzu sauce--what a guilty pleasure! This past weekend I decided to try this recipe two ways, one where you simply coat the calamari tings in flour and deep fry them, and the other where you coat the calamari rings in flour, egg and then bread crumbs (or panko flakes) for a crispier, cruncher variation. Personally I prefer the lighter, first version, but to each his own.  I served my Calamari Fritto with a garlic aioli sauce and a light tomato sauce.I found the recipes below on BellaOnline and made a couple of tweaks.

The version above is the crispier, panko crusted calamari rings while the image below is the lighter version.
 
It is easiest to have the squid "cleaned" when you purchase them. Also be sure to keep them chilled until you are ready to fry them. You can cut them into rings and place in the refrigerator until you are ready. Calamari pairs well with beer or wine--just be sure to not over cook them as they will become chewy, and to serve them right away to enjoy them at their best. 

Calamari Fritto Variation #1
Serves Four

Ingredients:

• Vegetable Oil - enough to cover the calamari rings (about 2 inches)
• 1 pounds calamari rings
  
• 1/2 teaspoon each of salt and pepper
  
• 1 1/2 cup flour
• 1 teaspoon paprika
• 1 teaspoon cayenne pepper

Directions:

1. Heat vegetable oil in a heavy skillet, when hot, turn heat down to medium (about 375 degrees).
2. Place calamari rings in a bowl and toss with salt and pepper
3. In a separate bowl mix flour, cayenne pepper and paprika
4. Working in batches by the handful, take a handful of ring and tentacles and place in flour to coat, gently shake off excess
5. Place in the hot vegetable oil, cooking for 3-5 minutes until golden and crisp.
6. Use a slotted spoon to transfer calamari to paper towels to drain
7. Serve with your favorite dipping sauce.

Calamari Fritto Variation #2
Serves Four

Ingredients:

• Vegetable Oil - enough to cover the calamari rings (about 2 inches)
• 1 pound squid (calamari) sliced into rings
• 1 cup flour
• 2 large eggs, whipped
• 1 cup panko flakes (or bread crumbs)

Directions:

1. Heat vegetable oil in a heavy skillet, when hot, turn heat down to medium (about 375 degrees).
2. Place calamari rings in a bowl and toss with salt and pepper
3. Toss a handful of calamari with flour, shake off excess.
4. Roll in the egg
5. Roll in the panko flakes or bread crumbs
6. Fry for 3 or 4 minutes or until golden brown. Drain on paper towels\
7. Serve immediately.
   

Paula Laurita, BellaOnline's Italian Food Editor says: "Serve warm with fresh lemon slices. In all my years of living in Italy and traveling in Italy I have never, never been served tomato sauce with my fried calamari. This is an American addition. If you choose to serve a marinara sauce with your calamari keep it simple. It should not mask the taste of the squid"

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