Seduction Meals is about food + romance and the premise that everyone should learn to master one dish that is their signature dish—a Seduction Meal, to enchant and captivate that special someone in your life...
Haute cuisine, culinary alchemy or perhaps both? Grant Achatz is a master of seduction. See for yourself in the slide show below as one flirtatious dish after another is presented, leaving you to smile in amazement and wonder at this chef's incredible skill.
My initial response was full praise for Grant's culinary artistry and provocative presentations. Next I imagined how one would actually eat each dish. Fingers, fork, knife, spoon, spear, or using some contraption he has devised; how intriguing. How fun! And, my fascination is done through mere photographs from his beautifully designed cookbook--Alinea, a "must-have" book for your collection. How I long for my next trip to Chicago so I can experience this in person.
Photography by Lara Kastner, Courtesy of Alineabook.com
Alinea, the cookbook has all the ingredients to become the "hot" coffee table book / gift of the moment. Between the story of Achatz' meteoric rise as culinary superstar, his fascinating food creations and techniques, to the seductive photographs by photographer Lara Kastner--you can't help bring this book to your lap and slowly devour each page. Grant and his partner Nick Kokonas have created a web site to go with the book that features demos, recipes, and techniques. What the videos to witness the passion behind each dish.
I will say, this is not a cookbook for home chefs, the 600 recipes are complex and require special equipment , ingredients, and patience. Consider this a beautiful book that shares a glimpse into the world of Grant Achatz, molecular gastronomy or hyper modern cooking, and need I say--perfection.
I am a big fan of Bobby Flay and absolutely love Mesa Grill. I recently had lunch there with a friend and being a beautiful Fall day in New York, I was intrigued by the pumpkin soup on the menu. As the bowl of soup was placed before me, and the smell of cinnamon and spices came my way, I knew this was going to be special. With the very first taste, it was as though all conversation in the room ceased as I lovingly devoured this dish in complete self-indulgence. My poor friend had no idea I tuned out--if only for a few moments. Needless to say, this is the perfect fall/winter soup for a Seduction Meal for two.
When you find yourself alone with the love of your life--or a contender for that role, and you want to serve up an amazingly delicious, yet light seduction meal, this salmon dish will do the trick. Another hit from one of my favorite cookbooks, Mod Mex; this easy dish is made to impress.
The presentation begins when you plate the dish with a coating of Pipian Verde, a simple mole sauce (pronounced MOH-lay) made from roasted tomatillo, garlic, jalepeno peppers, and onions, thickened with toasted pumpkin seeds. Place the pumpkin seed-crusted salmon over the mole sauce, and pour two glasses of a light, crisp white wine. Lift your glasses and toast to your good fortune. Place a forkful of the salmon with the pipian verde into your mouth. Your eyes will slowly close to fully experience the vibrant sensations: the soft crunch of the toasted pumpkin seeds, the silky texture of the salmon complimented by the fresh flavors of the pipian verde. Just divine!
pumpkin seed-crusted salmon with pipian verdesauce Serves 6
basic salsa verde 6 large tomatillos, husked 1 medium yellow onion, quartered 2 cloves garlic 1 to 3 jalapeno or serrano chiles, stemmed and seeded 1/2 cup loosely packed fresh cilantro leaves 2 tablespoons freshly squeezed lime juice kosher salt and freshly ground black pepper
Preheat oven to 400 degrees F.
Place the tomatillos, onion, and garlic in the oven and roast for 15 to 30 minutes until lightly browned and soft; or you can grill them until charred. Combine all ingredients in the jar of an electric blender. Add chiles, cilantro, salt and pepper, and puree until the desired consistency; either chunky-smooth or completely smooth. This sauce will last for about a week stored in the refrigerator in a nonreactive container.
pumpkin seeds, salmonand pipian verde sauce 2 cups pumpkin seeds 4 tbsp olive oil kosher salt and freshly ground black pepper 3 cups salsa verde (see above) 6 skinless salmon fillets 2 large egg whites, lightly beaten
If you are cooking for 2 - 4 just use less salmon fillets and 1 egg white I would make all of the pipian verde. You can use this for other dishes, even a dip with chips or crudite. Note: You will need a large, oven-safe nonstick skillet to finish this dish off in the oven.
Preheat Oven to 350 degrees F.
Toss the pumpkin seeds in 2 tablespoons of the oil, season lightly with salt and pepper, and spread evenly on a baking sheet to lightly brown and become crisp, 5-7 minutes, shaking the pan occasionally. Remove the pumpkin seeds and turn the oven up to 375 degrees F.
In the jar of an electric blender, pulse the pumpkin seeds until just coarsely ground. Do not over blend. Remove half of the seeds and set them aside in a flat dish or pie plate. Save a few pumpkin seeds to garnish each dish. Pour the salsa verde into the jar with the remaining seeds and puree until smooth.
Season the salmon with salt and pepper and brush the top side of each fillet lightly with egg white. Carefully press the egg-coated side into the ground pumpkin seeds
Heat the remaining 2 tablespoons of oil in a large, oven-safe nonstick skillet over medium-high heat until very hot. Add the fillets, crusted side down, and transfer the pan to the oven for 3 minutes, or until the crust is lightly browned and crispy. Using a spatula or tongs, turn the fish, return the pan to the oven and cook for 3 more minutes, cook the fish to medium. Add 1 more minute of cooking if you prefer your fish more well done.
While the fish is cooking, in a small saucepan, heat the Pipian Verde sauce over medium heat until hot.
Coat each dinner plate with about 1/3 cup of the sauce, lay a fillet on top, garnish with a few toasted pumpkin seeds, and serve.
San Francisco is a city filled with some of the best chefs and restaurants in the country. Add its close proximity to world-class wineries and you can easily understand why so many food enthusiasts travel to this city to revel in its culinary delights.
With this in mind, I happily purchased a cookbook that lets me bring San Francisco's top recipes to my Seduction Meal arsenal-- 86 San Francisco, a concept cookbook designed to look and feel like a traditional recipe box with 86 recipe cards. Each card features one authentic recipe, adapted for home cooks, from a selection of top restaurants in the Bay Area. Included are recipes from Chez Panisse, Gary Danko, Michael Mina, Boulevard, and One Market to name a few. In addition to San Francisco, 86 Recipes offers recipes from the top restaurants in New Orleans and and New York as well. Here is one example of an 86 San Francisco recipe.
Created by Michael Mina restaurant, this recipe for Butter-Poached Main Lobster wrapped in vanilla crepes served with a coconut Thai creme sauce is one of the many gems you will find in this cookbook. I've also had much success serving up char-grilled oysters with roquefort cheese and red-wine vinaigrette which is a recipe from the 86 New Orleans recipe box by Chef Scott Snodgrass of One Restaurant & Lounge in New Orlean
Butter-Poached Main Lobster with Vanilla Crepes Serves 4
Note: For this recipe you will need a fine mesh strainer, and allow at least 30 minutes for the crepes to rest in the refrigerator. You might want to prepare the dough first, refrigerate and proceed to the Thai Coconut Reduction.
Thai Coconut Reduction 2 Tbsp canola oil 1 inch of ginger, peeled and sliced 6 shallots, peeled and sliced 4 cloves garlic, peeled and smashed 1 stalk lemongrass, chopped 2 Tbsp Thai red curry paste 1 cup mirin 1 cup orange juice 10 oz unsweetened coconut milk, canned 2 cups heavy cream 1 bunch cilantro, chopped
Heat the oil in a heavy-bottomed medium sauce pot over a medium flame
Just before the oil begins to smoke, add the ginger, shallots, garlic and lemongrass. Stir to coat well with the oil.
Saute for 3-4 minutes until very fragrant.
Add the curry and stir well. Cook for an additional 2 minutes
Add the mirin and orange juice to the pot and reduce the heat so the liquid just simmers. Reduce until half the liquid is gone.
Add the coconut milk, cream, and cilantro
Simmer for about 20 minutes until the sauce has thickened and the flavors have come together. Strain through a mesh strainer and hold warm.
Vanilla Crepes
6 oz all-purpose flour 1 Tbsp sugar 6 Tbsp butter 1 1/2 cups whole milk 1/2 of a vanilla bean, seeds scraped 3 whole eggs 3 egg yolks Nonstick spray
Sift the flour, sugar, and salt together in to a mixing bowl
Place the butter, 1/2 cup of the milk, vanilla bean pulp and pod in a small pan and heat gently to melt the butter
Once the butter has melted, temper the mixture into the remaining cold milk and then whisk in eggs.
Combine the liquid into the dry ingredients being sure that there are no flour lumps
Strain the mixture through a fine strainer to remove any lumps and the vanilla been seeds/pod
Allow the batter to rest for at least 30 minutes in the refrigerator before using. Batter can be made up to a day ahead of time
When you are ready to cook the crepes, place a 6-inch nonstick pan over a medium-low flame. Be sure to allow the pan to fully preheat before attempting to make any crepes. Generously spray the pan with nonstick spray and ladle about 1/4 cup crepe batter into the pan swirling to coat.
If there is any excess of batter, pour it off before returning the pan to the heat.
Return the pan to the heat and allow it to set--this should take about 30-45 seconds. Once the edges just begin to look "dry", the crepe is done. You do not need to flip the crepe to release the crepe.
As you make the crepes, lay them onto an oiled piece of parchment paper or platter to cool. Continue working until you have the desired number of crepes.
Once the crepes have cooled, cover loosely with plastic wrap so they won't dry out.
Lobster
1/4 cup Sauvignon Blanc 1/4 cup chilled butter, cut into chunks 4 sprigs of thyme 1 fresh bay leaf Kosher salt and black pepper (4) 3-4 oz lobster tails, shelled
Add the wine to the pan and heat until small bubbles form.
Working with one chunk of butter at a time, whisk until incorporated. The butter should stay emulsified and thick
Add the herbs and season ot taste. Keep the pan on a low flame
When ready to serve, season the lobster tails and place into the butter-herb sauce.
Poach the lobster tails for about 8 minutes until just cooked through. Remove them from the butter and place onto a platter.
Assembly
Working with two Vanilla Crepes at time, lay them onto your work surface, overlapping one third, in a figure-eight shape
Place one lobster tail at the edge of the crepe and roll it up like a cigar. Trim any excess off the ends. Continue until all 4 tails have been rolled.
Place the lobster tails onto an oven-proof tray, brush them lightly with some of the lobster cooking butter and place into a 350 degree F oven for about 3-4 minutes, just to heat through.
Plating the Dish
Once the crepes are hot, carefully slice each tail into 3 sections and place in the center of a small dish cut-side up.
Walking along Park Avenue I came upon one of my all time favorite contemporary Mexican restaurants--Dos Caminos. I was immediately drawn to a brightly colored book in the window-- Mod Mex: Cooking Vibrant Fiesta Flavors at Home by Executive Chef Scott Linquist. Needless to say, I rushed in to purchase my very own copy.
If you love Mexican food this is a must-have cookbook for your collection.There are over 125 recipes that highlight food from the regions of the Yucatan to Oaxaca with the creative flair Scott Linquist is famous for. I knew this book would be a keeper for my Seduction Meal library.
Flipping through the pages there were so many recipes I wanted to try. For my Mexican Seduction Meal I chose to serve "el amor de mi vida" Grilled Portobello Mushroom Tacos, Guacamole and chips, and Pico de Gallo. Served with a chilled glass of beer and a wedge of lime...let the fiesta begin!
Grilled Portobello Mushroom Tacos + Guacamole
served with Salsa Pasilla and Queso Fresco
For this meal I break the prep into 4 tasks. First I made the Mushrooms which need to marinate for at least one hour. Next I made the Salsa Pasilla; this salsa is pure heaven. The tomatoes, garlic and onions are roasted and then pureed with a blend of mesmerizing flavors. You will love it! Next I made the Pico de Gallo and ended with the Guacamole. Note: The first three tasks call for refrigeration for at least one hour, so be sure to make this 1-2 hours before your meal. If you prefer, you can make everything but the guacamole the day before.
Ingredients and Tasks
Tacos 12 six inch corn tortillas, purchased or home made (I bought mine and had to use flour tortillas) 1 cup very thin sliced romaine lettuce 1 cup of crumbed queso fresco (I had to substitute a mild goat cheese)
Mushroom 1/2 cup of olive oil 2 Tbsp freshly squeezed lime juice 2 Tbsp chopped fresh cilantro leaves 1 Tbsp chopped garlic 1 serrano chile, stemmed and chopped 1/2 tsp kosher salt 1/2 tsp freshly ground black pepper 6 large Portobello mushrooms, stemmed
In a large bowl, combine the olive oil, lime juice, cilantro, garlic, chile, salt, and pepper. Add the mushrooms, turn to coat evenly, and let stand for at least 1 hour. I had to add a bit more olive oil to coat them all.
Salsa Pasilla (this sauce is heaven!) 4 medium whole plum tomatoes 1 small yellow onion, quartered 3 cloves of garlic 6 pasilla chiles 2 chipotle chiles 2 tsp dark brown sugar 2 bay leaves 1/2 tsp dried oregano, preferably Mexican 1/2 tsp freshly ground black pepper 1/2 tsp ground cinnamon 1/2 tsp ground cumin 1/2 tsp finely chopped fresh thyme leaves 1/4 cup white vinegar 2 tbsp kosher salt
Preheat the oven to 400 F. Spread the tomatoes, onion, and garlic on a baking sheet, and bake for 15 - 20 minutes until the onion is slightly brown. Toast and rehydrate the pasilla and chipotle chile. In a jar of an electric blender, and working in batches if you need to, add the drained rehydrated chiles, roasted tomatoes, onions, and garlic along with the remaining salsa ingredients, except the salt, and puree until smooth. Add salt to taste, transfer to a bowl, cover and refrigerate.
Pico de Gallo 6 plum tomatoes, seeded and cut into small cubes 1 medium red onion, chopped 1 to 3 serrano or jalapeno chiles, chopped 1/4 cup chopped fresh cilantro leaves 1 Tbsp fresh lime juice Kosher salt
Mix all ingredients together. Season with about 1/2 tsp of salt (or to taste), and refrigerate for 1 hour.
Basic Guacamole
2 Tbsp finely chopped fresh cilantro leaves 2 tsp finely chopped yellow onion 2 tsp minces jalapeno or serrano chiles, seeds and membranes removed, if desired Kosher or coarse salt 2 large ripe avocados, peeled and seeded 1 small plum tomato, cored, seeded, and finely chopped 2 tsp freshy squeezed lime juice Warm tortilla chips for serving
Mash together 1 Tbsp of the cilantro, 1 tsp of the onion, 1 tsp of the chile and 1/2 tsp of salt in the bottom of a Molcajete (a lava-stone mixing/serving bowl) or a medium sized-bowl. Add the avocados and gently mash with a fork until chunky smooth. Fold the remaining cilantro, onion, and chile into the mixture. Stir in the tomato and lime juice, adjust the seasoning to taste, and serve with a basket of warm corn tortilla chips. Make this just before you are going to serve it, but before preparing the tacos so the flavors can settle in.
Preparing the Tacos Heat a barbecue or gas grill until hot. Wrap the tortillas in aluminum foil and put them on the grill to warm. Lift the mushrooms from the marinade and discard the marinade. Place them individually on the grill and cook for 2-3 minutes, and then turn and cook the second side for the same amount of time. Remove and but the mushrooms into 1/2 inch wide strips.
Serve 3-4 strips of mushrooms to each tortilla and top with a generous pinch of lettuce, 2 tablespoons of Pico de Gallo, 1 tablespoon of Queso Fresco, and 2 tablespoons of the absolutely delicious Salsa Pasilla. Fold in half and serve 2 tacos on each plate.
For the rest of December Seduction Meals will feature holiday gift ideas for your lover and the foodies in your life. We hope you enjoy the collection of gifts we've put together. We set up quick links to make your shopping fast and easy. Tis the Season...may it sparkle with love.
Holiday Gift Ideas: This holiday season push those boring romance novels and sports books off your bookshelf and step in the real world of romance by starting a collection of books that will truly deliver the goods: cooking to hook up. A few of my favorites include: Intercourses: An Aphrodisiac Cookbook, Booty Food, and you have to love the directness of the titles such as Cooking to Hook Up and Will Cook for Sex.
The New Intercourses: An Aphrodisiac Cookbook (gotta have it!) Forget Spanish fly or powdered rhino horn; if you want to get your
lover in the mood, look no farther than your local supermarket.
Strawberries, chocolate, caviar and asparagus have long been
considered stimulants for the romantic appetite. For centuries, folk
wisdom held that foods either rare or resembling a sexual organ had
tremendous power over the libido. Modern science has since debunked
that theory, but there's no denying that a meal lovingly prepared and
properly presented with just the right ambience can precipitate the
most passionate encounters. In Intercourses: An Aphrodisiac Cookbook,
Martha Hopkins and Randall Lockridge appeal to all the senses as they
offer up 85 heart-melting, temperature-raising dishes, along with an
array of sensuous photographs that will make you look at food in a
whole new light.
Cooking to Hook Up(gotta have it!) Cooking to Hook Up: The Bachelor's Date-Night Cookbook is really
two books--a relationship guide and a cookbook--presented together in a
hysterically funny, yet sophisticated voice. The authors carefully
instruct their male readers to determine the type of girl his date is.
They offer ten distinct types and clear profiles of each type. The book
offers five complete menus per girl, as well as numerous other tips on
how to get the girl. This is real information and these are real
recipes.
Win her With Dinner(gotta have it!) "Talk about being upfront on the hardcover. "This book's premise
is based upon the simple truth that women like to see a guy put forth a
little effort." Hallelujah. And hello to the intriguing blurbs on the
acknowledgements page by Ben Affleck and Matt Damon. Ladies, if all
this doesn't get your attention, the back of the book will: "Any schmo
can take a woman to a swanky restaurant and slap down his credit card.
Cooking for a woman, however, shows her you've put a dash of
initiative, a smidgen of energy, and a pinch of thought into the date."
Kitchen novices are walked through an entire meal and evening,
including recommendations for wine and music, tips on etiquette and how
to create a comfy setting. -- USA Today"
Booty Food (gotta have it!) A date by date, nibble by nibble, course by course guide to cultivating love and passion through food. If Sex and the City's Carrie Bradshaw cooked, and wrote a cookbook,
this might be it. It's a sassy collection of recipes and menus for the
occasions and stages of relationships (from flings to marriage), with
dating advice, sex sidebars and a dash of etiquette-a primer on "caviar
for newbies"; a key to the pronunciation of wines and international
foods; suggestions for successful key exchange0thrown in for good
measure. Jacqui Malouf, co-host of Hot off the Grill with Bobby Flay and host
of the WE network's Full Frontal Fashion, offers stories from her own
dating life along with simple-chic recipes such as Funky Mimosas for
the morning-after breakfast; Pan-Roasted Chicken with Rosemary-Lemon
Butter, Blue Cheese Arugula Salad with Honeyed Walnuts, and Grilled
Asparagus with Balsamic Vinaigrette for the first home-cooked meal; and
Chicken Ramani, Cucumber Raita, and Minty Cuban Mojitos for keeping
things "hot."
Seduction and Spice(gotta have it!) 130 recipes for romance. "In Seduction and Spice, Rudi Sodamin will intoxicate you
with delectable aphrodisiacs that will have you scurrying from the
kitchen to the bedroom...do, rejoice and indulge in the world of
Aphrodite and gastronomy."--Jacques Pépin, chef, book author, and host
of Jacques Pépin's Kitchen: Encore with Claudine on PBS. Need I say more? The Seduction Cookbook(gotta have it!) "The Seduction Cookbook" is probably one of the most exciting cookbooks
you will ever buy. Not only does it contain many secrets of seduction,
the recipes are exotic and divinely delicious. Your lover will think
you are a cooking god or goddess who has arrived to give them a
tantalizing gourmet feast. They will worship you later in appreciation. "Cooking and seduction are delicious arts that involve head, hand and
heart. Great lovers are inspired by passion, as are great chefs."
~Diane Brown
Great Food Great Sex (gotta have it!) If you are concerned about eating well and enjoying great sex, this book is for you. Written by two health psychologists with both clinical and academic
experience in nutrition and sexual function, and backed by the latest
nutritional and medical research, Great Food, Great Sex is the first
food book designed to fire up sexual vitality in both men and women.
The simple-to-implement program-including recipes from the National
Heart, Lung, and Blood Institute of the National Institutes of
Health-serves up a dazzling array of sumptuous foods packed with the
key nutrients that provide an ample supply of nitric oxide, the
proven "miracle molecule" for optimal sexual function. Will Cook for Sex(gotta have it!) Women were once taught that the way to a man's heart was through his
stomach. In reality, fewer women cook, or really want to. Making
reservations or ordering in has become one of the multiminded abilities
of today's more progressive woman. Therein is the problem. Men must
learn to navigate their way around the kitchens, galleys and cucinas of
the world. In fact, to every man's advantage, the women can be very
generous to men who know a spoon from a spatula. All men need is some
beautiful inspiration and a few words of simple instruction from Rocky
Fino. Step-by-step
pictorials include menus and recipes for important occasions like The
Date, The Stacked Deck, The Closer, the Morning After and The Weekend
Pass.
Will Mix for Sex(gotta have it!) As if cooking for sex was not enough!...Ready to Mix it Up? Just in time for the holidays, Rocky Fino presents Will Mix for Sex: Twenty-One Classic Cocktails to Set the Mood - the perfect compliment to Rocky's first book, Will Cook for Sex.
Whether you are a woman looking to give a few hints to the man in your
life or a man hoping to impress that special someone this is the book
for you. Following the format of Will Cook for Sex, author Rocky Fino details all the needed elements to make any man a master mixologist.
Find the perfect match for your date with chapters such as Sweet Girls, Tart Girls, Classy Girls, Sunny Girls or Guy's Girl.
Dishing with Style(gotta have it!) Trovato worked in just about every part of the cooking world before she
became a food stylist, and her experiences all taught her one important lesson: "flavor and
balance are the most important aspects of a dish; but without beautiful
presentation, they're essentially lost." It's surprising then, she
says, that cookbooks rarely give any advice about plating a dish. In
her guide, she teaches readers to "style outside the box," encouraging
them to serve hot chocolate in fancy brandy snifters and goat cheese
hors d'oeuvres on curly lettuce leaves. Each of her delicious recipes
is followed by two style ideas (one formal, one casual) to help readers
understand how the same dish can be served in multiple ways. .
Tequila and food pairings--now that is something to explore. In Mexico Tequila is typically served with food as tiny shots, similar to how Russians enjoy vodka in between bites. When pairing Tequila with food you want to serve a premium tequila that is made for sipping. I recently discovered a wonderful ultra premium tequila called Anejo VIDA Tequila--a blend for the true tequila aficionado.
The finest tequilas are made from 100% blue agave
plant juices and are
best enjoyed slightly chilled and straight, offering a pure, clean
taste. For those who prefer mixed drinks instead of drinking neat, there are many tequila cocktails including the most recognized tequila drink-- the margarita. VIDA has created a collection
of simple
to exotic recipes you can serve with your meals such as the Beso de la Manana, Vida Rojo, the
Green Tequilatini, Gourmet Vida, and their signature drink the East Coast
V. Watch for upcoming cocktail recipes.
At the same time that I discovered VIDA tequila, I also found this GREAT new
cookbook called Fiesta Latina. I want to make every dish in this book!
Armed with VIDA in one hand, and Fiesta Latina in the other, you
are sure to create a Seduction Meal for your significant other that will always be remembered. VIDA offers three distinct premium blends that will perfectly complement the fabulous recipes you will find in Fiesta Latina.
Three VIDA Premium Blends and Suggested Recipes
VIDA Anejo (Extra-Aged) - Rich & Clean this is the finest of the three
styles. Vida's Anejo Tequila is meant to be sipped. This will go well with the Lobster Chipotle Crab Cakes, or the Sirloin Steak Tiradito with Traditional Chimichurri, or one of my all time favorite dishes (not in the cookbook) but served at Mi Cocina in NYC: Chile en nogada, a poblano chili
stuffed with a pork picadillo flavored with raisins, lemon and almonds sitting on top of a walnut cream sauce and sprinkled with pomegranate seeds. What I wouldn't do to get my hands on that recipe...
VIDA Reposado (Aged) - Sweet & Smoky this pairs well with pork and chicken dishes such as Roasted Chicken and Saffron Lobster Mashed Potatoes, or Roasted Duck Ropa Vieja Quesadillas with Spicy Guacamole, or to compliment the sweetness of the Sweet Corn Arepas Topped with Dulce de Leche Ice Cream.
VIDA Blanco (Silver) - Pure & Smooth Blanco tequila goes best with Seafood and Citrus based foods such as Fiesta Latina's Lobster Mango Ginger and Lemongrass Ceviche or Crispy East Coast Oysters with Sweet Fufu and Saffron Aioli or Marinated Lobster Tail and Scallop Pinchos.
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