I recently received a box of fresh Meyer Lemons compliments of Lemon Ladies Orchard; a package of pure California sunshine that brightened up a cold snowy NY day. I do love so many lemon recipes but this time I wanted to challenge myself to do something different and worthy of not only a Seduction Meal but also something that would be enhanced by the added sweetness of Meyer lemons.  For me, something different means a dessert of some kind. I haven't spent much time baking. With so many wonderful bakeries and gourmet shops in NY I tend to pick up small sized desert when I have a sweet craving. I know better than to have sweets hanging around my kitchen. If its there....I'll eat it.

So for my challenge, I chose to create a lemon almond tart and here's what I came up with: Meyer Lemon Almond Tart with Raspberry Coulis.

Coulis is a simple (un-thickened) sauce made of puree of fruit, in this case Raspberry, that naturally pairs well with desserts of all kinds but can also be paired with a roast, breast of duck or pork loin

While my lemon tart received a big thumbs up, I admit my tart skills need to be honed. Silly me, I used an aluminum store-bought muffin tin. Not such a good idea...you can see how the edges aren't even.  Oh well, next time I will use the real thing like this set of four Mini Tart Pans from King Arthur Flour. But don't let looks deceive this tasty sweet temptation. New Photo to appear one day soon!

Meyer Lemon Almond Tart with Raspberry Coulis

Almond Tart Crust
Yields: 8 individual Tarts 

Ingredients

• 1/2 cup almonds

• 1/2 cup whole-wheat pastry flour
• 1/2 cup white flour

• 1/8 cup sugar (I used organic cane sugar)
• 1/4 teaspoon salt

• 5 tablespoons butter, cut into 1/2" thick slices

• 1/2 teaspoon almond extract
• 3 tablespoons ice water

Directions

1. Preheat oven to 350 degrees. Toast almonds on a baking sheet for about 5 minutes
2. Finely Chop almonds in a grinder
3. Place the almonds, flour, sugar and salt in a bowl, using your hands work in the butter a few pieces at a time. Add the water and almond extract a little bit at a time blending together all ingredients.
4. Using mini tart molds, add almond mixture to each pressing down to the bottom and up the sides to form a shell to hold the lemon curd
5. Bake at 350 for 10-15 minutes until golden brown
6. Set aside to cool

Lemon Curd Filling

Ingredients

• 3 large eggs
• 1/2 cup sugar (I used organic cane sugar)
• Grated lemon zest of 2 lemons
• 1/2 cup of fresh squeezed Meyer lemon juice (approximately 5 lemons)
• 1 stick of sweet butter, sliced into 1 Tbsp pats, softened at room temperature

Directions

1. Preheat oven to 350 degrees
2. Place the eggs and sugar in a bowl and whisk together. Add lemon zest and lemon juice, continually whisking all ingredients together.
3. Place the lemon mixture in a double boiler or a bowl over a pot of boiling water, lower the heat to medium and stir with a wooden spoon, gently mixing until thickens about 7-10 minutes. When the lemon curd coats the back of the (wooden) spoon it is ready.
4. Remove from heat, and drop in the 8 butter pats, set aside and let cool for a few minutes.
5. Using a blender on low mix together until butter is well blended, creaming the curd.
   
6. Pour into almond tart shells
7. place in refrigerator for 15 - 20 minutes before serving.
   

Raspberry Coulis

Ingredients

• 1 bag of frozen raspberries
• 1 Tablespoon of fresh meter lemon juice
• 1/4 cup of sugar (I used organic cane sugar)

Directions

1. Combine all ingredients in a saucepan and bring to boil over medium heat, cooking until sugar is dissolved
2. Remove from heat and let cool.
3. Pour mixture in a blender and puree until smooth.
4. Pour the puree through a fine sieve into a small bowl, pressing to release as much juice as much of possible.
5. Discard solids/seeds

Plating the Dish

1. Place 1/4 up of Raspberry Coulis in the center of a plate
2. Add a Lemon Tart on top of the Raspberry Sauce in the center
3. (Option) Garnish with sliced almonds and/or lemon zest

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A refreshing cocktail for Saturday afternoon or Saturday night...La Société




La Société

• 1 1/2 oz CHAMBORD Flavored Vodka
• 1/2 oz Lemon juice
• 1/2 oz Agave syrup
• 5 Blueberries
• 3-4 Blackberries

Method: Muddle berries and add remaining ingredients. Shake and strain over crushed ice into a tall glass. Garnish with berries.

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I bet you didn't know that Tuesday, February 22nd was National Margarita Day.  A celebration In honor of this beloved libation that has enhanced our lives since the '30's. So who exactly invented the margarita and how did it come about?  You can go to WikiPedia for a collection of tales on the origin, however, there are so many we'll never know for sure. Nonetheless, the Margarita has earned its place as one of Americas all time favorite cocktails. 

Since Seduction Meals is all about food & romance I have to say this tale of its origin is my favorite:

The year 1938, the place, Ensenada, Mexico. Danny Herrera, a renowned Mexican bartender who worked at the Riviera del Pacifico Hotel and Casino was completely in love with Marjorie King, an American actress who hated taking tequila pure. Tequila was also the only liquor that her body could tolerate. Thus, with the intention of wooing her, Herrera used his ingenuity to bring together flavors to meet Marjorie's tastes, until he finally found one of the world's most famous drinks. (Sigh!)

OK, so back to National Margarita Day... So iconic is this salt-rimmed drink, it now deserves its own day of celebration. And with that, BAR meets BAKER as mixologist Tomas Delos Reyes and Allison Robicelli (creator of booze-laced cupcakes and owner of Robicelli's baked goods), each created their own twist on the Strawberry Margarita.  By Tomas we have the Fresa Breeze Margarita, and by Allison we have Fresa Breeze Cupcakes.

So I present to you the CAKETAIL! Paired together the Caketail is a romantic story of the marriage between the margarita and the cupcake.  One being a beloved libation that has enhanced our lives and happy hours for many years.  The second, a tempting dessert of sugary heaven that has appeared in bake shops all over the world. And as in the case of Magnolia Bakery--inspires people to stand in very long lines to partake in this treat.

Fresa Breeze Margarita: by Tomas Delos Reyes

• 2oz Partida Blanco Tequila
• 1/2oz agave nectar
• 3/4 fresh lime juice
• 2 strawberries
• 2 tsp diced cucumber
• Mint sprig (optional)

Muddle strawberries and agave nectar in a shaker.  Add ingredients and shake over ice.  Strain over ice and top with diced cucumber.  Garnish with mint sprig (optional).
Pair with:

Fresa Breeze Cupcakes:
Makes 12 cupcakes

Cup Cake

• 3/4 stick butter, melted & cooled
• 3 eggs
• 1/4 heavy cream
• 1/4 cup Partida Blanco tequila
• 1 cup flour
• 3/4 cup sugar
• 1 teaspoon baking powder
• 1/2 tsp salt
• Zests of 2 limes

Cream Cheese Frosting

• 1 tsp Partida Blanco Tequila
• 1/2 stick butter, softened
• 1 package cream cheese, softened
• 3 cups powdered sugar

Strawberry Salsa Compote

• 1 large container strawberries, stems removed and chopped
• 1/4 cup seedless cucumber, peeled, seeded and diced
• 1/3 cup sugar
• 2 Tbsp Partida Tequila
• One Lime, juiced
• 1/2 teaspoon Sea Salt

Strawberry Salsa:
1.  Combine all ingredients in a bowl and cover with plastic wrap.  Refrigerate for at least 30 minutes.

For Cake:
1. Preheat oven to 350.
2. Beat eggs until well mixed, then add butter, cream, tequila & salt.  Mix until combined.
3. Sift together flour, sugar and baking powder.  Add to wet mixture and stir until smooth.
4. Divide amongst 12 cupcake tins and bake for 16-18 minutes, or until the tops just spring back when touched.

Cream Cheese Frosting:
1.  Beat together tequila, softened butter and cream cheese on high speed until light and fluffy.
2.  Add powdered sugar 1/2 a cup at a time, beating well after each addition.
3.  Once all sugar is added, beat for an additional 3 minutes to incorporate air.

To assemble:
1.  Strain salsa, reserving liquid.  Using a pastry brush, brush the top of each cupcake with the liquid.
2.  Frost cupcakes with the cream cheese & tequila icing.  Using a teaspoon, scoop out an indentation in the middle of each cupcake.
3. Place a heaping spoonful of the strawberry salsa in each indentation.
4.  Garnish with a sliver or lime.

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I was recently inspired at a dinner party thrown by a dear friend (who is an amazing cook) to try my hand at Moroccan cous cous. This is the same friend that I traveled to Paris with many years ago where I had my first taste of this marvelous dish. To this day it was the best I've ever had...if only I asked for the recipe.

Having enjoyed this dish many times since Paris and most recently at my friend's loft, I was excited to give it a try, so I put together a list of ingredients and headed to Chelsea Market (in NYC). First stop, the butcher for Merguez sausage. To my dismay I learned they do not carry Merguez sausage! This is not a good start; for what is Moroccan cous cous without Merguez sausage?  While  Merguez is definitely the preferred sausage--really, any hot sausage will do, so I went with the flow and chose a Chorizo Sausage. Combined with the chicken and vegetables it was actually quite good. Sometimes the unexpected works just fine, and in some cases even better.

The rest of my shopping journey was a success. As was this dish. I was told it was the BEST cous cous my guests have ever had. A nice surprise, but I insisted they come back when I make the next batch with lamb and merquez sausage. Post to follow one day soon.

One piece of advice, when serving this wonderful stew made from a delicious blend of spices and your choice of vegetables, lamb, sausage, seafood or chicken, it is best to first add the cous cous to  your plate or bowl, moisten it with the broth of the stew and then place the vegetables and/or meat or seafood and top with more broth, and of course a good pinch of harissa to kick up the heat a bit.   


Moroccan Cous Cous with Chicken, Sausage and Vegetables

Ingredients

• 1 tablespoon ground cumin
• 1/2 teaspoon ground ginger
• 1/2 teaspoon turmeric
• 1/2 teaspoon salt
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground coriander
• 3 Tablespoons sweet butter
• 2 Tablespoons olive oil
• 1 large Vidalia onion, 1/2 diced, 1/2 thinly sliced
• 2 skinless chicken breasts, cut in 2 x  1 1/2" bite-size pieces
• 2 chicken thighs
• 1 tablespoon paprika and a pinch of salt (for chicken)
• 5 plum tomatoes, seeded, and cut in quarters
• 1 1/2 lbs spicy sausage*, preferably merguez sausage (lamb and beef sausage)
• 1/4 teaspoon saffron
• 2 tablespoons of hot water
• 1 quart of chicken stock
• 1 small bunch of parsley, about 8 sprigs tie together (stems and all...I tied a knot with the stems)
  
• 2 dried red chili peppers (one if you desire less heat)
• 2 six-inch sticks of cinnamon
  
• 5 carrots, peeled and cut into 2" pieces
• 1 large turnip, peeled and cut into 1/2" rounds
• 1 cup of yellow raisins
• 1 can of chick peas
• 1 box of your favorite cous cous (I used Near East with Toasted Pine Nuts)
  
• Harissa

Directions

1. In a large heavy-bottomed pot over medium heat, add all spices and heat up for about 2 minutes until fragrant.
2. Add butter and olive oil, stir until the spices are blended in the butter/olive oil. 
   
3. Add onions and cook until translucent - about 5 minutes. 
4. Sprinkle salt and paprika on the chicken pieces
   
5. Push the onions to the side and add chicken to the center, cooking until brown on both sides
6. Next add tomatoes and gently stir, mixing all ingredients together, let simmer
   
7. Place saffron in a very small bowl with hot water, set aside
   
8. In a separate skillet, brown sausage on all sides, set aside
9. Add chicken stock to the chicken, tomatoes and onions. 
   
10. Add the tied parsley and the saffron and water,
    
11. Add carrots, turnips, raisins, cinnamon and sausage links, gently stir everything together
12. Turn up heat and bring to a boil. When water comes to a boil, cover and lower heat to medium-low and simmer for 45 minutes.
    
13. Add Chick Peas (water and all) and continue to simmer for a five more minutes
14. Cook Cous Cous per directions
    

Plating the Dish

1. Fluff the cous cous with a fork
2. Place a 1/4 cup of cous cous on each plate - moisten with a few tablespoons of the stew's broth
3. Top with Chicken, sausage and vegetables
4. Garnish with Parsley and serve with Harissa on the sid

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Enjoy a late afternoon sweet soiree, as you toast to each other with a Chambord French Sparkle that will tickle your tongue with bubbles of delight. Follow this with a luscious bite of chocolate layered cake beautifully decorated with fresh berries.

I recently attended an event with party planner and style expert, Cathy Riva presented by Driscoll's Berries, where I was introduced to these recipes. Go ahead, indulge! It's a sweet temptation well worth it.
 
French Sparkle
Recipe courtesy of Chambord

• 1 1/2 oz Chambord flavored vodka
• 1 oz champagne
• 2 oz mango nectar
• Finish with a fresh blackberry or raspberry
  

Shake vodka and mango nectar with ice and stain into a chilled champagne glass. Top with champagne.

Mixed Berry Be Mine Chocolate Cake
Recipe Courtesy of Cathy Riva

Suggestions:
Use Wilton's 10 inch heart shaped cake pan. We suggest a chocolate pudding cake as it is a bit more dense to hold the berries, but any cake mix recipe should work.

Chocolate Pudding Cake Ingredients:

• 1 cup all purpose flour
• 3/4 cup white sugar
• 2 tablespoons unsweetened cocoa powder
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup milk
• 2 tablespoons vegetable oil
• 1 teaspoon vanilla extract
• 3/4 cup packed brown sugar
• 1/4 cup unsweetened cocoa powder 1 cup boiling water
• Driscolls Raspberries and Blueberries, 1 pint each
• Option: Strawberries (see second cake design below)

Directions:

1. Preheat oven to 350 degrees
2. Use Wilton heart pan to bake.
   
3. In bowl, stir together flour, white sugar, cocoa, baking powder and salt. Mix in milk oil vanilla with a fork until smooth. Spread batter evenly into heart pan. This batter should be thick.
   
4. Sprinkle with brown sugar and 1/4 cup cocoa. Pour boiling water over batter. Bake at 350 degrees F for 40 minutes.
   
5. Let stand 15 minutes.
   
6. Remove cake from pan and invert so your bottom is now the top.
   
7. Once cooled, ice with pink or red icing.
   
8. Use Driscoll's berries as the topping. We used about 28 raspberries to make the inside of the heart. You need about 40 blueberries to make the outline of the raspberries.
9. Optional: For side decor, you'll need 16 strawberries and 16 more blueberries. We skewered the strawberries with wooden skewers and inserted them into the iced cake.

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Seduction Meals is pleased to present an exclusive interview with Chef Martin. His talents and passion for cooking along with his love for his community come through in everything he does. Chef, author, producer, teacher, leader and a man of inspiration to up-and-coming chefs and more, his plate is full of passion and love.  Born in Mexico City by an Italian mother, the versatility of ingredients were shown to Martin at an early stage. At seven years old, he was already part of the kitchen household responsibilities and showing his passion for cooking. His culinary expertise includes: Southwest, Mexican, classic French, American novelle, European pastry. Some of his special skills are Ice Carving, Pulled Sugar, Wedding Cakes, Garde Manger, 3D cakes, and Tallow. His background and love of art, along with his cooking skills have merged together into what he calls "Now Mexican Novelle with European overtones". Sounds wonderful to me!
　
Tell us about your career as a chef and what you are doing now?

Terry, I want to start by thanking you and SeductionMeals.com for your invitation for this interview. The start of my career came at a young age. The influence of my mother and her infusion cooking combining her Italian background and Mexican ingredients inspired my cooking style which I am known for. I've been an Executive Chef for twenty one years and it has been a long road. At the age of fourteen I started working in restaurants in Mexico City. Upon arriving in the United States I continued to work in the industry which lead me to enroll in the culinary academy from which I later graduated. After travels through South America, Europe and the U.S. I was able to earn my Masters in Pastries from the Semper University of Scandinavian Baking-Stockholm. I am also a member of The American Culinary Federation, U.S. Pastry Alliance and Retail Bakers of America

After graduating I opened up a European style bakery specializing in European breads and pastries and in 2009 I launched my website ChefMartin.Net. Growing up I often wished to find a mentor to aide in developing my skills as professional Chef. With today's technology I decided to create ChefMartin.Net as a tool to help others in a manner which I found hard to find in my rookie days. ChefMartin.Net contains my own original recipes, restaurant reviews and events I am personally involved with. It also gives chefs, organizations, foodies and the community the opportunity to showcase functions, fundraising events, socials and other food related culinary proceedings, while giving the chance to young professionals in our industry to get involved and interact with followers and fans from around the world by sharing pictures, recipes and trends.

Currently I am in the creative process of producing and developing a cooking documentary television show and continue to work on my cooking books.

What would be your idea of a great romantic meal for two--a Seduction Meal, that you would serve your loved one on a special occasion.

I love to use shellfish for romantic meals. Raw Oysters on the half shell seasoned with a squeeze of lime, salt and fresh minced Serrano peppers really turn up the heat, and is my favorite starter. I think they are very seductive, very sexy and a known aphrodisiac. For the main course I often seduce with seared Sea Scallops. I love the texture and shape, the tender medallions of shellfish muscle when combined with the right ingredients will create subtle aromas and flavors to set up the perfect "Seduction Meal". The grand finale would be a fresh baked French meringue dipped in chocolate which combines my favorite components for any desert: light, crunchy, and sweet.
Love is the main ingredient for all cooking! Here is one of my favorite Scallop recipes.

Wine and citrus Sea Scallops
Recipe courtesy of Chef Martin
Servings: 4

Ingredients:

• 1 1/2 tablespoons Olive oil
• 1 1/2 lbs Sea Scallops
• 2 cups Dry white wine
• 3 tablespoons Fresh lemon juice
• 1 tablespoon butter
• 2 garlic cloves, minced
• 2 tablespoons minced parsley
• Fresh ground pepper

Directions:

1. Heat oil in heavy skillet over high heat.
2. When oil begins to smoke add scallops.
3. Sear each side for one minute or until each side is golden brown.
4. Add 1/2 cup of wine and lower heat to medium.
5. Simmer for 2 minutes.
6. Remove scallops from pan.
7. Add remaining wine and lemon juice, and garlic.
8. Bring to a boil and reduce by half.
9. Add butter, parsley and season with pepper.
10. Place scallops on a plate and smother with sauce.

When enjoying a romantic meal for two--what music do you play while cooking and what music do you listen to while dining together?

While prepping my romantic meals at home I love high energy music to pace my action in the kitchen. Coming from a culturally diverse background the selection varies, however when I am in the kitchen it is always high energy. When it is time to sit down and enjoy each other and our meal I like to slow it down a bit with classical or contemporary jazz from almost any musician in that genre.
　
　What do you think is the key to a successful romantic meal for two?

The key to a romantic meal at home should be simple with quality ingredients, because when it comes down to it, its about the chemistry and connection between two people, not about a stressful complex meal. On the other hand when I create menus for valentines day I often use symbolic ingredients which represent the "heart". For example hearts of palm and artichoke hearts.
　
Do you prefer dining in our out for a romantic meal?

Dinning in, no doubt. Dining out for me is not intimate, dining out is something I do with friends. Plus, it can't get any more personal or romantic than sharing my passion for cooking with the one I love. As a chef my art is created and shared through ingredients, textures and flavors, and the plate that I serve the food on is my canvas. There really is no better display of appreciation than seeing my loved one enjoying a meal that I am so lucky to have created with my own hands.
　
Do you have a favorite cocktail recipe to serve for your romantic meal for two?

One of my favorite romantic aperitifs is blood orange juice and champagne. If you really want to add a spark, give it a splash of any good quality Vodka (citrus infused also works) and serve it in a chilled Martini glass garnished with a slice blood orange.

I feel any romantic beverage should be bright in color, and served in a sleek, or curvy glass that suggests a special occasion. Second, the ingredients must invoke some visceral sense with palate-tickling fruit or earthy accents from herbaceous spirits. Finally, if it has a name it should suggest passion, seemingly begging to be consumed.
　
In the culinary world of chefs, restaurants, mixologists, TV shows, food movements, etc. - is there anything or anyone that inspires you?

This question brings me back to my childhood, my whole career has been inspired by my Mother, my first teacher in the cooking world and the one and only...Julia Child. I used to watch her shows as a child growing up. Her shows were much more rewarding to me then any cartoons.

Are you working on any special projects or recipes at this time?

Special projects?? All my projects are very special to me. My show, my website, books and recipe development are what make me get out of bed every morning. I feel very blessed with what life has given me and I feel a duty and responsibility to share my knowledge and use all my resources to be part of the community and give back. My partner and I are very active in many not-for-profit organizations and events such as Go Red For Women, American Heart Association, Habitat for Humanity, The Red Cross, Charity: Water, and Toys for Tots to name a few.
　
　To learn more about Chef Martin visit his website: ChefMartin.net or his Facebook Page (be sure to LIKE him)!

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How many times have you been seduced by the sexy extravagance of a Chocolate Molten Cake?  As you bring the spoon to your mouth you just have to close your eyes to experience the aroma.  Then the taste and the texture of the chocolate cake followed by a glorious chocolate sauce, typically topped with cream and/or a berry coulis. Well now you can learn how to make this marvelous dessert at home, with step-by-step directions from Chef Jay. Seduction Meals is pleased to present an exclusive interview with Chef Jay as he shares his culinary background, the keys to a successful romantic meal for two, and of course his luscious recipe for a dessert that will make any Seduction Meal an instant hit!

Tell us about your career as a chef and what you are doing now?

My name is Chef Jay Jones. I graduated from the French Culinary Institute in NYC for culinary arts. I have been a chef for 16 years and have worked in restaurants and hotels as well as other venues in the US. I do private chef work as well as teach classes in culinary arts.

I'm currently the Executive Chef of Chateau Noir LLC, a full service catering and event planning company we provided services all over the US. Where ever there is a need for food we are there.



What would be your idea of a great romantic meal for two--a Seduction Meal, that you would serve your loved one on a special occasion?

More then the food a romantic dinner is about the people the connection and the bond that is shared by them. A meal should compliment that bond and not only bring them close but give them a shared experience that will last in their minds.

Andreas Vollenweider Book of Roses
1. Chapter One: La Strega (Her Journey to the Grand Ball)   
2. Chapter One: The Grand Ball of the Duljas   
3. Chapter One: Morning at Boma Park   
4. Chapter One: The Five Curtains   
5. Chapter One: Book of Roses   
6. Chapter One: In Doga Gamee   
7. Chapter One: Passage to Promise   
8. Chapter Two: In the Woods of Kroandal   
9. Chapter Two: Jugglers in Obsidian   
10. Chapter Three: Chanson de l'Heure Bleue



What do you think is the key to a successful romantic meal for two?

A successful romantic meal to me is a shared experience, foods that work well together flavors that don't over power but accentuate the mood. A harmonious balance of flavor profiles and the right atmosphere.



Do you prefer dining in our out for a romantic meal?

In; it allows me to set the mood I want and allows the evening to progress at my pace not that of others around me 



What restaurants top your list for romantic settings?


Have not visited many restaurants for an romantic evening however on one occasion I went to JP's a seafood restaurant on City Island in the Bronx and sat in a quiet corner it was very nice and the company enhanced the mood and the meal was great.


Do you have a favorite cocktail recipe to serve for your romantic meal for two?


Very simple a glass of champagne with a strawberry. Classic and goes with just about anything.


In the culinary world of chefs, restaurants, mixologists, TV shows, food movements, etc. - is there anything or anyone that inspires you?


Jacques Pepin he is my biggest inspiration and culinary role model. His style techniques and approach to food put him in a class by himself.


Are you working on any special projects or recipes at this time?



At the current time I have several projects in the works. A cookbook that will be out in the summer of this year, I write weekly culinary columns for several magazines, I will begin culinary tours in several US cities this year, I'm in the process of putting together a pilot for a possible television show. And I try to come up with new and interesting recipes everyday.

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Seduction Meals is pleased to present an exclusive Interview with Executive Chef Dustin Muroski of the Hyatt Regency Rochester, as we talk about the Chef's Seduction Meal (Lobster Thermidor), the key to successful romantic dining, cool music for cooking, and people in the culinary world that he finds inspiring.

Tell us about your career as a chef and what you are doing now?

I started as a pantry cook in 1996 when I was 17 years old at a country club in my hometown of Oswego NY.  I went to Paul Smith's College in 1999 and graduated with honors with my A.A.S. in Culinary Arts in 2001.  I worked as a Restaurant Chef For Marriott, and Executive Chef for Holiday Inn, the Rochester Plaza Hotel, and I am Currently the Executive Chef for the Hyatt Regency in Rochester NY.



What would be your idea of a great romantic meal for two--a Seduction Meal, that you would serve your loved one on a special occasion.

If I wasn't working and actually at home with no kids and could have a romantic evening, I'd probably do a do a three course dinner that would probably go something like this: 

1. Starter: Either raw oysters on the half shell with a Thai style grilled mango mignonette or just a simple spicy tuna sushi roll, both with warm sake. 
2. Main Meal: Then, my take on surf and turf:  Waygu Beef Tenderloin and Foie Gras Sous-vide with Split tail Lobster Thermidor, Parmesan encrusted Peruvian Potatoes, and Marinated Asparagus (Sticking to the whole aphrodisiac theme).  Possibly pair that with a nice Chardonnay as that dish is bound to be a bit rich.
3. Dessert: Then we'd wrap it up with Hazelnut crème brulee and naturally chocolate covered strawberries and a bottle of Decent Champagne.

Chef's Version of Lobster Thermidor (feeds 2):
Recipe courtesy of Chef Dustin Muroski

Ingredients:

• 

2 1-2lb Maine Lobsters-Live

• 4oz Gruyere Cheese, grated

• 6oz Cream Sherry
1.5 cup Lobster Broth

• 1/2 cup Heavy Cream

• 1 large egg
Salt and Pepper

• 1 clove Minced Garlic

Directions:

1. 

In a large pot of boiling water, plunge the lobsters in and boil for about 8-10 minutes. Pull them out and submerge them in an Ice water bath until cool enough to handle. Seat aside until ready for use.
2. 

In a small saucepan (hot), add in cream sherry and garlic and burn off alcohol.
3. Add in lobster broth and heavy cream and reduce by half.
4. Reduce heat to a simmer and whisk in the egg until the sauce thickens. Remove from heat. 


5. Using a chef knife, split the lobster in half lengthwise. Reserve the meat from the tail, and remove the claw meat from the shell.
6. Clean out the rest of the shell.
7. Chop the lobster meat and add into a mixing bowl with the sauce and the Gruyere Cheese and mix thoroughly.
8. Add lobster meat mixture back into the shell and put the thermidors on a baking tray.
9. Using the broiler in your oven, broil the lobsters until the tops begin to brown (about 3-5min depending on your oven).
10. Serve with your favorite Starch and vegetable combination.

When enjoying a romantic meal for two, what music do you play while cooking and what music do you listen to while dining together?

Because I'm a metal-head, that's probably what I generally would be playing while I cook.  However, during dinner, I'd probably elect a soft jazz.  I'd just set my laptop to Pandora Radio and let it do its thing.



What do you think is the key to a successful romantic meal for two?

Setting the mood.  Dim lighting, candlelight where ever possible.  Rose petals are usually a big hit.  Soft music, fireplace is nice if you have one.  Also, using the element of surprise.  I've never met a woman who hated suprises.  Nothing wrong with garnishing and champagne glass stem with a new pearl necklace or something to that affect.  



Do you prefer dining in our out on Valentine's Day?

As much as I love going out, I'd probably stick to staying in on Valentine's day.  Part of the whole romantic effect is having that quality alone time that you can only get at home.  

What restaurants top your list for romantic settings?
I know most restaurateurs will all be shooting for that romantic setting during Valentine's Day if they didn't have it already.  I know I will be.



Do you have a favorite cocktail recipe to serve for your romantic meal for two?

Generally I stick to Champagne/Wine during an intimate meal.  My preferences are Beaujolais, White Bordeux, and a nice Asti depending on the dish you are pairing it with.



In today's culinary world is there anything or anyone that inspires you?
 
I would say Thomas Keller, and Grant Achatz.  These guys are just amazing chefs.


Are you working on any special projects or recipes at this time?

Our Hotel is currently under an extensive renovation, mostly in our Food and Beverage Outlets. Once it's completed, I'm hoping to introduce molecular cooking into the new restaurant which will be a lot of fun!



To learn more about Dustin Muroski and the Hyatt Regency Rochester:

Chef Muroski's Facebook Page

Hyatt Regency Rochester Website

Hyatt Rochester's Facebook Page

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Valentine's Day is soon upon us; a day of love and romance celebrated and shared by two. Here are 10 tips to help create a memorable Seduction Meal at home. Be creative, have fun and share the love!

10 tips for Perfecting your Valentine's Day Romantic Dinner:

1. Ambiance. Create a warm, cozy ambiance. Dim the lights, add candle light (unscented of course), start up a roaring fire, play sexy music, and set up a beautifully, seductive dining table.
2. A Gift of Appreciation: Start the evening by presenting a gift, a small token of appreciation. Something very personal, a bouquet of flowers, or a wonderful box of chocolates--all Valentine's Day traditions.
3. The Beauty of Flowers: Beautiful flowers add elegance to the ambiance - drop a trail of rose petals from the door to a bucket of chilled champagne or a pitcher of martini's, or if you are in a long term relationship (or just bold) the trail can lead to the bedroom, although I suggest you do this visually after dinner as you both walk the trail together
4. Sexy Music is important and will set the tone of the night. Check out the Music Lounge on SeductionMeals.com for an array of sexy tunes to create the ultimate music play list.  Or you can use Pandora or Stereomood for a romantic play list.
5. The Seduction Meal: Select a meal that is special, something new or a favorite of your date. Don't be timid, if appropriate, have some sexy fun and place delicate morsels of food in your lover's mouth to heighten and tease the senses. Don't spend too much time in the kitchen - keep it simple or prepare some foods the day before.
   
6. The Presentation: Perfectly Plate a dish to be as visually enticing as possible - look at magazines, TV shows and cookbooks for inspiration.
7. Portions: Keep the portions small so you can enjoy a 2, 3 or 4 course meal and not get weighted down by too much food.
   
8. Timing: Pace the meal - appetizer, main dish and then dessert with perfect timing. Enjoy each session and use the seduction of the presentation for each course, presenting each dish as if it is a gift.
   
9. Dance: Have fun in-between courses. If the music moves you, toast each other with a glace of champagne, embrace, and dance; a natural seduction and romantic moment. 
   
10. Savor the Meal and Each Other - slow down and embrace the magic of each other. Savor the food: the aroma, flavor, texture; perfectly paired with wine. Share and enjoy the moment together and remember, Valentine's Day is for lovers.
    

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Seduction Meals is pleased to present an exclusive interview with Micheal Broyer, head chef at Bocci Trattoria & Pizzeria, Raleigh, NC. After reading this interview, you can tell no matter what Chef Micheal puts his mind to, he passionately gives it his all.  Michael shares with us his perfect romantic meal for two with a thoughtfully planned romantic date on a Sunday in Spring (after the restaurant's busy winter season). With activities from morning to night, curated with music and an array of delicious food and wine pairings throughout--we couldn't help agree this is a perfect romantic meal for two. And...I would LOVE to get that recipe for the Trout di Venezia!

Tell us about your career as a chef and what you are doing now?

Thank you Terry for the interview and allowing me to share a little of my career as a Chef and personal interests.  I love Seduction Meals and admire the talent and hard work you create every month.  It was during a Google search for sauce ideas for Maryland Blue Crab ravioli, that I discovered your website and food blog.  The recipes you share with your readers are well thought out, refined, current; and combine that with romance, music and cool ideas, a winning combination to say the least.   

Describing my career as a Chef is a little daunting and somewhat circuitous story.  My professional path has been diverse to say the least.  From Applications Engineer, Biologist, Commercial Fisherman in Alaska, Carpenter, Environmental Activist, Line Cook, Kitchen Manager and Chef.  Yet food, especially fresh, well prepared food has proved to be a common thread throughout my life.  I've known from an early age that understanding and working with food would be important, although it is only in the last 10 years I have actively worked to refine my knowledge and skills.  By age six I was making Nestle Toll House Cookies following the still great recipe on the back of the bag.  At age 7, I was insisting they be made with 1 cup of Walnuts.  Blueberry pancakes and French Toast soon followed.

As a teenager I worked part-time on New Hampshire vegetable farms, apple orchards, and as a dishwasher at the Depot, a steakhouse and seafood restaurant in Hampton, NH.  In college I worked nights one summer as a Line Cook at Horsefeathers in North Conway, NH, while a Carpenter's Apprentice during the day.  At this point I knew I could always find employment in the restaurant business, if necessary.  While still in high school, the first college catalog I requested was from the New England Culinary Institute (Vermont).  I ended up choosing College of the Atlantic (Bar Harbor, Me.) for a degree in Environmental Science.  During this time I discovered two cookbooks, of which I still have, that really motivated me.  The first was Diet For a Small Planet by Frances Moore Lappe and Laurel's Kitchen by Laurel Robertson.  Whole foods and whole living being the lessons learned, I would say.  Vegetarian cooking is something that still excites me today, although I am definitely an omnivore.  I learned early how to read and understand recipes, make them, trial and error and gain a great deal of confidence in the kitchen.  This skill has served me well.

Currently I am the Head Chef of Bocci Trattoria & Pizzeria, in Cary, North Carolina just outside Raleigh.  I love my current position and literally go home from work, plan out my next work agenda and arrive to work early every single day.  Hard work and sacrafice is the currency paid to reach the point of over seeing and running a professional kitchen.  Learning from other great Chefs is the flip side of the coin.  One does not need a culinary degree to kick ass in the kitchen.  Paying attention to detail, dedication and passion do count in this competitive profession.  

I read at least 3 culinary text books every year in order to broaden my knowledge and skill set.  All good chefs work to constantly improve and a sense of humility helps too.  I just want to be a creative Chef and work hard.  I love learning everyday how to create and serve fresh, authentic Italian Cuisine.  There is more to this cuisine than pasta and tomato sauce.  From Calamari Stew to Grouper alla Mattalotta, Bruschetta w/ herb goat cheese, Osso Bucco w/ risotto etc...



What would be your idea of a great romantic meal for two--a Seduction Meal, that you would serve your loved one on a special occasion?

For a Chef, this is a great question.  Valentine's Day is a very important time of year for most restaurants.  I think a great seduction meal encompasses several related elements.  For me  chemistry is key.  The stars are aligned for relaxation and love.  Great weather or Nor' Easter to enhance mood and energy comes in to play.  My Seduction Meals often happen after the busy Winter season.  Life is good when you can plan a seduction meal and everything turns out great.  Fun in the kitchen, fun outdoors, enjoying special company is the catalyst for creating sexy, elegant romantic dining.   

I think Sunday is a great day for a romantic dinner.  Crisp, sunny weather accents the day.  Morning bike ride, perhaps, an afternoon movie, after which we shop for a few groceries and head back to a warm home.  Turn on some good music like Bryan Ferry or Kate Bush.  Pour a glass of wine.  Go outside, enjoy each other's company.  

I think for starters I would serve a Brown sugar and Pecan Baked Brie with Pepperidge Farm crackers and some grapes.  Glass of great Merlot.  Steely Dan and really good conversation spiral together. Sweet, creamy, crunchy cheese and crackers, one of my favorites any time.

Later, I might suggest a modest appetizer plate,  Goat Cheese & Ratatouille Ravioli, grilled Shrimp, Pesto on Arugula.  This course might require sitting down at the dinner table and relaxing together over a nice second plate.  Switch music to some Bonnie Raitt.  Pinot Grigio.  

For Insalata, I might whip up a small plate of Mixed Greens, Chianti poached pears (hanging around in my fridge), cucumber, Italian Flat Leaf parsley, cherry tomato, gorgonzola, toasted almond, herbal infused honey, olive oil, lemon juice and black pepper.  Small salad inspite of recipe.  Now I'm thinking about keeping the main course simple and not heavy and expect to sit down and dine in an hour or two.  

After the first three courses satisfy and properly digest, it's time for the Main Course.  This course hits the mark in terms of lightness, flavor, texture and presentation.  Trout di Venezia.  A Northern-Italian Style entree.  Butterflied Rainbow trout baked with a blend of breadcrumbs, Pecorino Romano, garlic, herbs three grilled Scallops, Lemon Basil Butter sauce and gremolata.  Served with sautéed Haricot Verts, shallots and Cherry tomatoes. This is not that difficult of a dish to make, however since it is a seduction meal for two, having the one you care about helping out in the kitchen is always a great thing.  Lot's of conversation, loading the dishwasher, pouring a glass of wine or setting the table and food prep is always appreciated and makes the afternoon extra special. Peter Gabriel's In Your Eye's, the 12-minute live version plays in the background.  A nice Sauvignon Blanc pairs well with trout.  

Finally, for dessert I would serve my Flourless Dark Chocolate Torte, Raspberry Coulis and Annabella Cabernet Sauvignon.  A match made by the Gods in Heaven, trust me, I know.  There is only one thing that is better....   The torte and wine are a complete dessert course.  Kate Bush's Running up the Hill.  The Hound's of Love album is magnificent.  After dinner, cuddle on the couch and relax, converse.


When enjoying a romantic meal for two--what music do you play while cooking and what music do you listen to while dining together?


Well I have already touched upon some of my Seduction Music.  I must say listening to music is so subjective, personal and contextual.  It depends on mood, chemistry, bias, and serendipity I think.  If it sounds good and enhances mood, I'm all for it.  It's not about what I want to listen to, no matter how opinionated, but what works this day with that special person.  I am very fond of smooth jazz, progressive rock, adult alternative.  From Acchousti Alchemy, Allman Brothers, Peter Gabriel, Debussy, The Police, Talking Heads, Santana, The Pretenders, U2 and Bela Fleck; I am pretty open minded.  I like blue grass and the blues too.  I like Gwen Stefani, so go figure.  


What do you think is the key to a successful romantic meal for two?

Mutual desire.  Romance, fresh air, great company, conversation, well executed and timed fine dining.  Delicious food really makes a big difference. 



Do you prefer dining in our out for a romantic meal?
 

I enjoy both dining out and cooking at home.  If you have a nice home and can cook that's a good start.  Sometimes though, nothing beats going out to a great restaurant.  This is what I strive for every day at Bocci.  Food made and served with Love.  Sampling another Chef's creations is always a wise endeavor, usually.  I like great service, attention to detail, fine wines and amazing food at a great price.  


What restaurants top your list for romantic settings?


THE LOAF and LADLE RESTAURANT
9 Water Street
Exeter, NH 03833      

It's been at least 7 years since I last dined at this restaurant, yet this place is near and dear to my heart.  I have enjoyed the Loaf and Ladle with family, friends and lovers my whole life.  I own a 1979 copy of their cook book by Joan Harlow.  The restaurant is designed around soups, salads, baked breads, sandwiches, comfort food, desserts and beverages.  The location, perched on the banks of the intertidal Squamscott River is hard to beat.  Exeter is a great small coastal New Hampshire town, just ten miles from Hampton Beach.  I discovered Black Bean Soup garnished with crème fraiche, cilantro and tomato at "the Loaf" and the joy of sitting across from the one you love over a great soup, salad,  sandwich and cold beer.  

Being from New England, I adore seafood and nothing beats an authentic New England Clam Bake and one of the best is Cabbage Island, Maine.    I also like Bone Fish Grill in Cary, NC.  Just a great restaurant.

Do you have a favorite cocktail recipe to serve for your romantic meal for two?

I am very open minded when it comes to cocktails and beverages.  I enjoy well crafted beers and wines and am very fond of Watermelon Margarita's in the Summer.  I like espresso martinis too. I have only created one original cocktail,  Southern Belle Martini.  I have served this a few times for family and friends and it is always a hit.  The flavor combination is superb. 


Rosemary simple syrup: 
In a saucepan, combine 1 cup of Sugar, 1 cup of water and 6 sprigs of Rosemary.  Boil and Infuse for 10 minutes; strain sprigs and discard.

Ingredients:

• 2 cups of Peach Nectar
• Fresh Peaches, pitted and thinned slice
• 1 ice cube tray of frozen lemon juice
• 1 1/2 Cups of water
• Absolute Vodka
  

Combine simple syrup, nectar, peaches, lemon ice cubes and water in a chilled Pitcher.  Pour one ounce of vodka into a Martini glass.  Top with fruit mixture.  Garnish with small sprig of Rosemary. This is a very aromatic and flavorful cocktail.  Try it out some time.

In the culinary world of chefs, restaurants, mixologists, TV shows, food movements, etc. - is there anything or anyone that inspires you?

Well I do watch Iron Chef America and Chopped quite a bit; Chopped really shines on the improvisational skills good Chef's must have. 

I also enjoy Bitchin' Kitchen hosted by Nadia G.   I find her New York Italian accent and humor very sexy.  She is a hoot to watch and her food is not fluff. 

Chef's that really inspire me include:  Michael Chiarello, James Peterson, Mario Batali, Thomas Keller, and Rick Bayless.


Are you working on any special projects or recipes at this time?

I am currently working on refining Bocci's menu and creating a gluten free menu and certification with the help of the National Foundation for Celiac Awareness.  My professional goals include making Bocci Trattoria & Pizzeria one of the finest Italian restaurants in the Raleigh, NC area and Executive Chef certification through the American Culinary Foundation.  In addition, I am working to improve my skills as a food photographer.  And Last August I started my own blog entitled CycleChef. This project is still in it's infancy and I hope to put lots of time and energy into it in 2011. This blog addresses my passion for all things culinary and mountain biking.

Thank you Michael!

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The tradition of showering your loved one with flowers and chocolate for Valentine's Day is an all time favorite and appreciated by all recipients. Here are a few excellent choices to consider:


1. Vosages Chocolate Truffles - $75 and up

2. Madly in Love by Teleflora - $70 - $90

3. Roni-Sue's Truffle Cocktail Collection - Like this Dark & Stormy Truffle - Just Divine!

 4. Shower your Love with a Special Cocktail from Uluvka Vodka & a Gorgeous bouquet of Roses

5. Vera Wang: Be Mine Fashion Bouquet - $99.99

6. Spice things up with a good old game of Spin the Bottle  - $30

7. Love by Design Truffles - $30


8. Couples Bath Caddy - I'm thinking Sushi and Champagne. Be sure to add some flowers too!

9: It had to be You - Teleflora

10: Champagne - for what is Valentine's Day without a sip of Bubbly?

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I love good design. I love food. I love beautifully constructed dishes. And I LOVE this gorgeous book set! While I do not yet own it, as soon as I can find a discount copy (the price tag is too steep for me!), I hope to own a copy. Modernist Cuisine: The Art and Science of Cooking will find a space on my book shelf right between Alinea and The Fat Duck Cookbook.

When you browse through the volumes of this book, or any of the books written by the leaders in this field, you come to realize we have definitely entered a new era of cooking. Working with methods, equipment and ingredients not typically considered for everyday home cooking such as homogenizers, centrifuges, freeze dryer and sous vide; and recipes that call for an array of ingredients that for most can only be sourced online like hydrocolloids, emulsifiers and enzymes, it makes you wonder where the movement will go from here. How and when, will these techniques move into our homes for everyday cooking?  Sous Vide cooking will probably make the first transition from labs and professional kitchens into our home kitchens. 

To me, this is high-brow culinary art and a glimpse into the exquisite side of ultra-modern living. I bet if one gathered the masters of this movement and organized a museum exhibition or very special event, people would jump at the chance to feast their eyes on the stunning, provocative images (Alinea's photography is one of my favorites) while dining on uber-modern, seductive culinary creations. I bet the tickets would sell out as fast as the most sought after concert, play or sporting event in town.

"Chefs often associated with molecular gastronomy because of their embrace of science include Grant Achatz, Ferran Adrià, Jose Andres, Sat Bains, Richard Blais, Heston Blumenthal, Sean Brock, Homaro Cantu, Michael Carlson, Wylie Dufresne, Pierre Gagnaire, Will Goldfarb, Adam Melonas, Randy Rucker, Kevin Sousa, Sean Wilkinson, Laurent Gras" (wikipedia)...and now we can add: Maxime Bilet, Chris Young, and Nathan Myhrvold.

Imagine eating what you would normally drink. Drinking what you would normally eat. And experiencing  mind-bending food flavors as you eat a scoop of ice-cream that taste like filet-mignon or a peach that taste like caviar. "A rose is a rose is a rose" no longer holds true when science and food come together as they do in molecular gastronomy.  

Packaged as a five-volume, 2,438-page set, Modernist Cuisine: The Art and Science of Cooking, reveals science-inspired techniques for preparing food with recipes created by the authors and their staff of twenty at The Cooking Lab.  I look forward to seeing how far the series will go when it comes to mass market appeal as it is being touted as the best volume yet on this fairly new food movement, a book destined to "reinvent cooking".

Written for cooks and culinary professionals, Modernist Cuisine sheds light on a new world of culi­nary pos­si­bil­i­ties.

1: History & Fundamentals

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I had a hankering for a burger and wanted to create something different. Meet the ABC Burger; a quarter pound of organic lean beef, pan seared to perfection (my preference is medium rare). The bottom bun is slathered with  chipotle sauce, topped with baby arugula and the burger (with our without cheese). The burger is then topped with alternate slices of avocado and bacon and a little more chipotle sauce.  On top of that, a juicy slice of tomato. Cap this with the top bun that was slathered with a hot salsa sauce. Soooo good, I couldn't wait to take a bit as witnessed in this shot!  : )

The ABC Burger: Avocado, Bacon and Chipotle
Serves 4

Ingredients

• 2 lbs of lean Ground Beef
• 1 teaspoon of salt
• 1 teaspoon ground black pepper
• 4 tablespoons Worcestershire Sauce
• (optional) Pepper Jack cheese slices
• 8 strips of bacon (2 per burger)
• 1 avocados (cut in slices - 1/4 avocado per burger)
• 4 large tomato slices
• baby arugula
• Medium or Hot Salsa Sauce (your favorite brand) - I like Rosa's Mexicana Tomato Chipotle Sauce
• Chipotle Sauce - I like this one from Terrapin Ridge Farms
  
• 4 hard-rolls (ie: portuguese rolls), toasted

Directions

1. Place the ground beef in a bowl, add salt, pepper and Worcestershire sauce. Gently mix together until well blended, and shape into 4 beef patties.
2. In a large skillet cook the bacon until crisp, drain on paper towels, and set aside.
3. In the same hot skillet, using the bacon grease, cook the 4 burgers to your liking.
4. If you are using cheese, top the burgers with cheese slices, cover the skillet and cook until the cheese melts.
5. Lightly toast your Burger buns
   

Burger Assembly

1. Place the bottom burger bun on a plate. Add 1 teaspoon of Chipotle sauce. Top with baby arugula
2. Place the burger on top of the greens
   
3. Add alternate bacon and avocado slices (side by side on top of the burger)
4. Add a bit more Chipotle Sauce
   
5. Top with one large tomato slice
   
6. Add 1 tablespoon of salsa on the top burger bun, pressing in so bun absorbs; and place over the ABC Burger
7. With both hands lift the luscious burger and dig in! Its a meal in itself.
   
8. Pair with your favorite beer or red wine.
   

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