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Every time a waiter walks by with a dish, conversations stop: the aroma, the presentation, the food.  I think I found my all time favorite breakfast spot to date while visiting my sister in Baltimore. This place ROCKS! Has anyone ever been to Miss Shirley's?  If you haven't...and you find yourself in Baltimore ...run don't walk. Be forewarned, there will always be a line, but when food is that good what else would you expect? The most daunting task you will encounter is deciding on what to order. The rest of your experience is all about the food - there really is something to be said of exceptional southern cooking!

Breakfast Cocktails
We arrived Sunday morning at 9:30 and had a 20 minute wait, while sipping outrageously delicious libations: I had Shirley's Crush - fresh-squeezed orange juice with the pulp, passion fruit vodka, triple sec, a splash of club soda, with a sugar rim garnished with a Strawberry and orange slice. Very refreshing. Everyone else had the Spicy Shirley, Shirley's version of a bloody Mary beautifully crafted with absolute Citron, a slice of green tomato, pickled okra, peppers, jalapenos, celery, Peppadew, lemon and lime with an Old Bay rim. You could say this is a meal in itself. If you really want to eat your drink - you can order 2 ounces of fresh lump crab garni ...eating crab in MD is like eating lobster in Maine- you just have to do it!

Appetizers
The appetizers where a true sign of how special our meal was going to be. They are listed on the menu under "Wake up your Taste Buds". You can say that again!  We had two orders of the Crab Cake Bites served with Old Bay Remoulade and an order of Chesapeake Deviled Eggs- four deviled egg halves with a dollop of Lump Crab Meat, Diced tomatoes, Chives and a sprinkle of Old Bay.  Highly recommended.


House Specialties: For our main course we had to go with the house specialties.

 I was going to get the Crab Cake & Fried Green Tomato Eggs Benedict: Poached eggs, mini jumbo lump crab cakes on top of fried green tomatoes, corn and tomato relish with asparagus & Old Bay Hollandaise sauce. But I just had to go with the Soft Shell "BLT" Benedict. Tough choices I know. Poached eggs, cornmeal-crusted soft shell crab, red and yellow tomatoes, iceberg lettuce, Applewood smoked bacon on sourdough rounds with Old Bay Hollandaise sauce and a drizzle of Old Bay Remoulade. Out of this world delicious!

Get your Grits On: Jumbo blackened shrimp on fried green tomatoes served with savory grits with bacon and herbed-Hollandaise sauce. Just divine! You can replace the shrimp with blackened salmon if you like.

Sunrise Benedict: Poached eggs and house-made slow roasted Carolina pulled pork on corn bread rounds with collard greens made with Tasso ham and Cajun Hollandaise sauce.

Cinnamon Roll French Toast: For the sweet tooth in every bunch this is to die-for. Dipped in almond-scented egg mix, dusted with cinnamon & powdered sugar & drizzled with cream cheese icing.

And this, my friends is just a sampling of the menu, it goes on and on and every dish is, dare I say it, orgasmic!

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Happy New Year and welcome to 2012. So what's in store for us this year? In 2011 we witnessed the year of BACON; bacon infused in just about anything you could imagine;  bacon flavored pretzels, beer, confections, candy, toothpaste, lollipops, cocktails and more. We saw a proliferation of food trucks and food apps, an increase in food movies and TV shows, and happily the continued promotion of local and fresh foods.

What are the surprised in store for New Year? Here are some of the trends predicted for 2012:

Insects. Yes, you read right...insects. A recent adventure to downtown NY included a stop at White & Church - a restaurant that promotes a new kind of kick. Here you will find bugs in your drinks....and you will happily pay for the thrill!  Fine dining meets Fear Factor? Perhaps. Their menu has a section devoted to a fine selection of bugs from dried scorpions, grasshoppers, toasted bees, and spicy worms. How many other dining establishments will follow? Would you? Could you?

Donuts. There Baaack! Every since Krispy Creme closed it doors there have been thousands of people in search of the next big thing for their sugary fix. 2012 will shower us with donuts concoctions beyond your wildest imagination ranging from standard regional fare from around the world like Turkish style donuts deep-fried and covered in syrup; churros; beignets and Texan kolache. And unusual donuts for the sweetest palette seekers made with maple syrup frosting and bacon; donuts covered in chocolate frosting and coco-puffs or fruit loops (Voodoo Donut), and donuts dipped in just about anything you can imagine; and to cover all bases there will be vegan donuts as well. 

Meatballs. Perhaps this year's "bacon", meatballs seem to be making a comeback and there are hundreds of recipes that include beef, pork, lamb, veal, turkey, seafood, vegan and more.  In NYC you will find a restaurant dedicated to the delicate art of the meatball; aptly named... The Meatball Shop, which focuses on the simplicity and deliciousness of this fuss free comfort food. My fork is ready for this one! 

Bite-Sized foods. Are we moving from the small plate movement to the "Bite Me" movement? With one to two bites you will indulge in a feast of flavors from appetizer to desserts. Witness Melissa's Cupcakes. I LOVE this place. One can loose the guilt of eating a large calorie-filled cupcake and happily have two bite-sized cupcakes with your afternoon tea. Heaven!   And let's not forget David Burke's Gourmet pops: ready-to-serve cocktail lollipop appetizers include Cheesecake pops, and Goat Cheese and Salmon pops. Easy, fast food without the dishes!

 Haute Grilled Cheese Sandwiches. Happy news for cheese lovers; seems chefs are in the race to create their very own signature grilled cheese sandwich.  Get ready to make the switch from your good old basic grilled cheese sandwich to haute, newly dressed up cheesy gourmet treats--can't wait! But please...keep the prices in check, it is just a cheese sandwich after all.

Blood Lust. Perhaps thanks to all the vampire movies and TV shows, we are able to shine a spotlight on recipes made with blood on menus across the country.  In addition to blood sausage and blood pudding, you will find creative concoctions such as blood pancakes, blood ice-cream and blood tofu for starters. Let's see what else comes our way this year.

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Imagine the possibilities of color, drama and elegance when you introduce Nason Morettie's gorgeous glassware to your table setting as you prepare for your next romantic meal for two.

Founded in 1920, Nason Moretti is known for creating beautiful, highly sought after, everyday objects of elegance and style, all handmade, on the island of Murano, Venice.  With names like Burlesque Goblets, Gigolo, Excess and Dandy you will be sure to find a style to suit your desired setting.

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If you love high-quality food and drink, want to taste and experience the best of Italy, and believe that food unites us all--then EATALY is the place for you.

I knew the minute I stepped foot in this place I would need a few hours to devour every nook and cranny - not to mention tasting the goods along the way.  Fresh mozzarella, proscuitto, cheese, bread, meats, seafood, olive oil, vinegar, pasta, wine and more---every Italian delicacy you can imagine. And to demonstrate just how good these products are, there are restaurants and tasting stations featuring an array of dishes that will surely please your palette with each bit taken. Stop by for breakfast, lunch or dinner. 

Here is a slideshow of my last journey featuring highlights of Eataly:



The partners of Eataly include was Oscar Farinetti who created and launched the first Eataly in 2007, a 30,000 square foot store in Turin, Italy. Today there are six locations in Italy, 4 locations in Japan, and one in New York City. He is joined by partners and world renown restaurateurs and chefs, Lydia Bastianich, Mario Batali, Joe Bastianich, and non-profit organization Slow Food, that serves as a consultant to ensure quality products that meet local food production, tradition and standards. Slow Food was also founded in Turin, Italy. 

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Looking for a spoonful of luxury? Get ready for designer ice cream by Cowabunga. As someone who grew up working in a family run ice-cream store, I do confess I have a weakness for good ice-cream. I can imagine the first question you might ask about Cowabunga: What exactly is "Designer Ice Cream" and how can I try it? Cowabunga tells us that "Cowabunga designer ice cream combines divine quality ingredients with distinctive flavors that bathe taste buds in luxury".  Sounds good to me and who could resist the sweet and salty combo of Take5 (see image below), a luxurious rich vanilla ice cream with peanuts, caramel, and chocolate covered pretzels?

SeductionMeals is delighted to offer our readers a full 50% discount on product purchases through April 30, 2011. Just go to CowabungaIceCream.com and and simply enter Promotion Code "luxurytaste4". A temptation not to be missed!

A now a little Seduction Showcase of Cowabunga Ice Cream Flavors:

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"Freedom to Create" is the motto and goal of Ferran Adrià's new elBulli Foundation. The organization will take the place of the legendary chef's famous restaurant elBulli, near Barcelona, Spain after it closes its doors this summer. Chef Adrià spoke of his innovative plans for the first time ever in the United States during a visit to The Culinary Institute of America (CIA) in Hyde Park, NY on March 21.

The Barcelona native says he will turn the restaurant's property into a park and "reserve" for culinary brainstorming, opening in 2014. Each year, 20 collaborators from around the world will be selected to work with the base team. Through the Internet, chefs across the globe will then be able to access the thousands of ideas the team creates, and use the ones that fit their restaurants.

Chef Adrià pioneered molecular gastronomy, which he calls "deconstructivist" or avant garde cooking. He has been chef of elBulli for 24 years. Over the past decade it has been widely considered the best restaurant in the world, earning that official title from England's Restaurant magazine an unprecedented five times. On July 31, 2011, elBulli will close for good.  (so sad!)

Chef Adrià was at the CIA for a panel discussion with Lisa Abend, author of The Sorcerer's Apprentices, a new book about Adrià and elBulli; and two former apprentices at the restaurant, including CIA graduate George Mendes '92. About 1,200 CIA students attended the event.

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Let's put a spotlight on this gorgeous, beautifully designed cookware line by iiitala Tools! iittala likes BIG. Everything about them is larger than life, including their handles. This sturdy cooking set feature a 3-ply construction, lids with a steam-vent edge and an interior measuring scale. 

You can find this stylish line at Bluecashew Kitchen Pharmacy located in the historic hamlet of Rhinebeck in the Hudson Valley, approximately 2-Hours north from New York City, at 6423 Montgomery Street on Rt 9.

Designed by Bjorn Dahistrom, all Iittala steel cookware is made of 18/ 10 stainless steel that is 18% chromium and 10% nickel. Safe for use on gas, electric, glass ceramic, induction and dishwasher safe. Made in Finland by Iittala.

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Mmmm. Slightly crisp and caramelized on the outside; juicy and tender on the inside--a perfectly seasoned bite that melts in your mouth...now that's a great steak! It really isn't difficult to perfect the art of preparing the Perfect Steak. What you want to achieve is a beautifully charred exterior and a warm, juicy center. 

Luscious Steak Diane

Here are a few tips to follow to ensure success:

1. Go for the best USDA prime-grade, dry-aged beef you can find. I prefer buying from a good butcher. Supermarket prepackaged steaks are usually thin and inferior cuts.
2. Select a cut with the most marbling (visible grains of fat running through the steak). This ensures a nice juicy steak. As it cooks, the fat melts, naturally tenderizing the meat and imparting a wonderful flavor.
3. The best steaks are 1 1/2-inch thick. A thin cut will dried out as it cooks. And take note: the thickness of the steak is more important than the weight.
4. Always let your steaks come to room temperature before cooking or grilling - I let it stand for 1 hour before cooking. Cold Steaks contract when cooking, making the steak meat tough.
5. Pat dry before cooking to remove all moisture and always place in a hot skillet on grill.
6. Always use tongs to handle steak, as they won't pierce the meat, which allows the juices to escape.
7. Tip: When cooking over a hot grill, flame or electric stove, you may want to remove the steak from the heat just before it reaches your desired state: rare, medium-rare, medium, medium-well, or (god-forbid!) well done. The steak may continue cooking after it is removed, so experiment whenever you can with your kitchen or grill to prefect your timing.
   

So now, armed with everything you need to know about making a Perfect Steak, let's get cooking. Indulge in any one of the enticing steak recipes below. I prefer a rib eye steak or filet mignon for all three recipes. Select your favorite side dish--a good pairing would be French fries or mashed potatoes, a green salad and /or a vegetable. When it comes to wine, once again I would indulge in the best bottle of red you can--a bold, full-bodied wine pairs perfectly with Steak.  Bon appétit!

Click Here for the Seduction Meals Recipe: Beef Tenderloin with White Peppercorn Sauce

Looking for a unique, restaurant-quality recipe for your next Seduction Meal? Here is one that is received with rave reviews every time I present it to my guests: Beef Tenderloin with White Peppercorn Sauce. The meat is tender and juicy and the sauce divine! Serve this with mashed potatoes or thin-cut home-made fries.

 

Click Here for the Seduction Meals Recipe: Buffalo Ribeye Steak au Poivre

 Try a new and healthy take on this classic French preparation using lean and succulent buffalo ribeye steaks instead of beef. These steaks are best prepared using a lower temperature than you would use for beef. Cook rare to medium rare for best texture and flavor. Serve with homemade crispy fried and a bottle of your favorite full-bodied red wine. Just delicious!

 

 Click Here for the Seduction Meals Recipe: Grilled Steak with Black Truffle Butter Buttons

You can't go wrong with grilled steak and a delicious salad served with a full bodied red wine--such a simple seduction meal that is always a hit. Here we have grilled rib eye steak lightly seasoned with salt, pepper and minced garlic, grilled medium-rare, sliced and topped with two pats of black truffle butter.

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Homemade salad dressing is so much better than bottled dressings. It is healthier--no excess sodium and preservatives; and the taste is simply superior. I found one tool that ensures a successful dressing--a wire whisk. I am fond of the Kuhn Rikon Whisk-in-a_Cruet. It contains a steel wire whisking ball in a vase container that completely mixes and emulsifies the dressing. This can also be used for marinades, drinks and cocktails. 
Below are a few Salad Recipes to get you started:

Buttermilk Ranch Dressing
Makes 3/4 cup

Ingredients:
    * 1/3 cup (3 oz) lite mayonnaise
    * 1/4 cup (2 oz) buttermilk
    * 1 Tbsp. fresh lemon juice
    * 2 tsp. vinegar
    * 1/2 tsp. dried parsley
    * 1/2 tsp. sugar
    * 1/4 tsp dried basil
    * 1/8 tsp. pepper

Directions:
   1. Combine all ingredients in Vase Whisk.
   2. Mix (whisk) until blended.

Italian Dressing
Makes 3/4 cup

Ingredients:
    * 1/4 cup (2 oz) white balsamic vinegar
    * 1 tsp. sugar
    * 1 tsp. Italian seasoning
    * 1 small pressed garlic clove
    * 1/2 cup (4 oz) extra-virgin olive oil
    * Salt and pepper to taste

Directions:
   1. Combine all ingredients in Vase Whisk,
   2. Mix (whisk) until blended.

Citrus Vinaigrette
Makes 3/4 cup

Ingredients:
    * 1/3 cup (3 oz) white wine vinegar
    * 1/4 cup (2 oz) fresh orange juice
    * 1 Tbsp. honey
    * 2 tsp. grated orange peel
    * 2 Tsp. extra-virgin olive oil
    * Pepper to taste

Directions:
   1. Combine all ingredients in Vase Whisk.
   2. Mix (whisk) until blended.

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For cooking enthusiast who love to create gourmet meals at home, experiment with new recipes, or prepare ethnic foods that include exotic ingredients that your local grocer may not carry, there are many online resource that ship the finest foods and ingredients. And best of all, there are many resources below that offer prepared foods that require only a thoughtful, creative presentation. With just a few clicks your pantry will be filled with all you need to create memorable romantic meals for two. Here is a list of ten that should be bookmarked right away.


Dean & DeLuca / www.deandeluca.com
Purveyors of Fine Food, Wine and Kitchenware

DEAN & DELUCA offers the very best in service, quality and of course, selection. Epicurean treats for cooking, eating and entertaining abound such as caviar, shellfish, Foie gras, tapas, high-quality steak, designer cakes, a must-have spice collection, and signature cheese, and an outstanding oil and vinegar collection. DEAN & DELUCA has a team of International food experts who search for the best and newest food products from around the globe. They also have launched a new wine division and can recommend the best food and wine pairings for your specially prepared Seduction Meals.

D'Artagnon / http://www.dartagnan.com/
A company of,by and for Foodies

Celebrating 25 years of delivering the world's finest natural and organic meats to four-star chefs and home gourmets alike. Simply put, D'Artagnan is a company dedicated to putting the finest foie gras, meat, game, truffles, and mushrooms on the tables of American gastronomes whether at home or in restaurants. "We are the leading purveyor of foie gras, pates, sausages, smoked delicacies, organic game and poultry in the nation. All of New York's four-star restaurants, for example, have D'Artagnan products on their menus. " From free-range organic and heritage meats to preservative free charcuterie, D'Artagnan continues to set the trend. In addition to being a group of "foodies" -- many of whom are former professional chefs -- dedicated to fine cuisine, the D'Artagnan team is equally dedicated to the quality and value of sustainable, responsible farming. They are also a frequent supporter of charity organizations such as Share Our Strength, March of Dimes, and City Harvest


Marx Foods / http://www.marxfoods.com
Fine Bulk Food & Delicacies

Marx Foods (a best kept secret) is the place to go when you prefer to order in bulk, the most economical way to shop, however this is bulk GOURMET shopping. This is an online food store with gourmet foods for sale at wholesale prices. Here you can find everything from exotic meats, wild mushrooms, grass-fed beef, free-range veal, designer pasta, and extraordinary salts, oils and sweetner A foodie haven, they also have a great blog with unlimited recipes--all worthy of your next Seduction Meal.

Murray's Cheese Shop / http://www.murrayscheese.com

When you think cheese, think Murray's. Since 1940, Murray's Cheese in New York City has been slicing up farmstead, cloth-bound, stinky, runny, artisanal, handmade, local, organic, and, of course, perfectly ripe cheese. Pay a visit to one of one of their NY stores to find familiar cheeses like English Cheddar, French Brie and Emmentaler  and, courtesy of their  taste-anything policy, experiment with new and exotic cheeses such as cave-aged Italian, French, Dutch, Spanish and Portuguese specialty cheese. Their selection of seasonal and artisanal American cheese is unparalleled, as farms from Vermont to Virginia and Connecticut to California are making some of the finest cheeses ever tasted. Take a virtual tour of their cheese shop. Order online and they will ship your cheese anywhere in the United States the next business day.

 
Petrossian / http://www.petrossian.com

Known for caviar and smoked salmon, this web site is packed with the very best selections of cavair, salmon, specialty smoked fish, foie gras, pate, truffles, chocolate, champagne and wine. Everything that would make your Seduction Meal a memorable, extraordinary  experience!

Chef Shop / http://chefshop.com

 
Espera / http://www.esperya.com
The Italian Food Experience

Esperya is the most well-known on line shop which sells high quality food in all Europe.Founded in 1998, Esperya receives the most hits of any online European gourmet shop. On its site, visited daily by over 4,000 individuals, Esperya offers its 25,000 clients a unique array of over eight hundred Italian food products. Esperya transforms the daily routine of eating into a special event--exactly what a Seduction Meal should be. Food which not only satisfies a basic need, but provides an enjoyable, exciting and "multi-sensory" experience, with an added cultural and social dimension - this, in short, is the ideal behind the creation of Esperya.

La Tienda / http://www.tienda.com
The Best of Spain in America

La Tienda.com was founded in 1996 in Williamsburg, Virginia with the goal of sharing with neighbors a taste of Spain -- as well as her grace, warmth and traditions. With over 700 fine products the broadest selection of quality Spanish food and related products available anywhere. Here you will find everything you need for a perfect paella - paella pans, burners, ingredients, recipes and kits, Jamon Serrano ham, saffron, chorizo, paella, and turron candy. The perfect destination for a Spanish Seduction Meal.

Zabars / http://www.zabars.com

New York Upper West Side gourmet epicurian emporium, specializing in the finest smoked fish, caviar, coffee, cheese, kitchen equipment and housewares. they have excellent gift baskets. I love their bagels and think this is the place to go for a Weekend Breakfast Seduction Meal in Bed. Founded by Louis Zabar. It is one of the best known commercial landmarks of the neighborhood, and is known for its selection of bagels, smoked fish, olives, and cheeses (see appetizing store). Zabar's is frequently referenced in popular culture; it is mentioned in the 1998 film You've Got Mail, the 2009 TV series V and episodes of Will & Grace, Dream On, Mad About You, Sex and the City, The Nanny, Seinfeld, The West Wing, Studio 60 on the Sunset Strip, 30 Rock, and Castle.

igourmet / http://www.igourmet.com
Specialty Cheeses, Fine Foods and Exquisite Gifts

igourmet.com is an online source for gourmet gifts, imported cheeses  and specialty foods. Since the launch of their website in 1997, igourmet.com has been dedicated to providing customers access to hard-to-find culinary treasures and gourmet gifts and unmatched customer service and affordable prices. The site offers easy-to-follow recipes, abundant serving suggestions, and informative product descriptions.

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Consider yourself a foodie? Then confiture de groseilles is something you should know about. This fine French delicacy hails from the villiage of Bar-le-duc where time seems to be of of no consequence. Configure de groseilles, or current preserves, is produced by a group of women dedicated to removing each and every seed, there are about eight per current,  from each pea-sized currant with a goose quill and making jam from the intact, seeded fruit.  Intrigued?  Sometimes referred to as "French caviar" (the fruit looks very similar to salmon fish eggs), this fine delicacy comes at a price.

Besides enjoying confiture de groseilles on French bread with sweet cream butter you can also create a tantilizing dessert called Duchesse-le-Duc. Place a mound of vanilla ice cream in the center of a bowl and ladle the red preserves over the ice cream, serve with creme Chantilly and sugar violets.

You can find Bar-le-Duc currant preserves at gourmet food shops such as Dean & Deluca, Fraser Morris, and Maison Glass. A three-ounce jar costs $8.70 at Dean & Deluca.

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