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...
This is for all caviar fans out there. A wonderful recipe to consider for your next romantic meal for two: Seared Scallop with Caviar Vinaigrette. This delightful seafood dish can be served as an appetizer to seduce the palette before serving your main dish, or this could the main star of the night. You can adjust the recipe accordingly. While this recipe calls for one scallop per person, I would definitely go for two or three. Either way, if you are fans of seafood, this is sure to please. You will be amazed at the great flavor of such a simple yet elegant dish.
Seared Scallop with Caviar Vinaigrette Recipe courtesy of Black River Caviar from Darrell Jensen - Executive Chef, Game Creek Club
Ingredients:
1 each U-10 Dry Pack Sea Scallop*
2 teaspoon Mashed Potatoes
1 teaspoon White Truffle Oil
1 teaspoon Chives, chopped
2 Tablespoon Caviar Vinaigrette (see recipe below)
Big Pinch - Micro Greens Intensity Mix from Natures Best
*When buying scallops it is good to note that scallops are sorted according to size. U-10 means up to 10 pieces per pound, next is 10 -20 (10 to 20 per pound), 20-30 per pound, and so on. The less per pound the larger, more succulent the scallop.
Caviar Vinaigrette:
1 oz Lemon Juice
1 oz White Truffle Oil
4 oz Olive Oil
2 oz Champagne Vinegar
2 Tablespoon Shallots, minced
1 Tablespoon Thyme, Fresh Chopped
1 teaspoon Caviar
Salt & Black Pepper
Instructions:
Make a very small batch of mashed potatoes
Sear the scallop in hot olive oil on one side until golden brown. Turn over and place in pre-heated oven for one to two minutes.
In a small bowl, mix potatoes, truffle oil and chives and place on plate.
In another small bowl, mix 2 T vinaigrette with the caviar.
Place scallop on top on the potato mixture and gently place a pinch of greens above the scallop.
Top the scallop with the dressing and serve.
About Chef Darrell Jensen Chef Darrell Jensen began cooking at his best friend's family restaurant in Los Angeles when he was sixteen. After several years of working there he realized that this was the path he wanted to follow in life. He enrolled in a small cooking school which in turn sent him to the Century Plaza Hotel and Tower to do a formal ACF apprenticeship. He thrived during the three years of training under Master Chef Raimund Hofmeister. After working at several top restaurants and clubs including the Los Angeles Country Club and Michel Richard's Citrus, Chef Darrell Jensen had the opportunity to help open the Snake River Grill in Jackson Hole. He worked in Jackson Hole and Breckenridge for the next ten years before coming to the Vail Valley and opening Falling Creek with Chris Randall. He hopes to continue his success in his role as chef at The Game Creek Club.
Sometimes the simplest recipe with minimal ingredients is all it takes, especially when a dish imparts its true flavor such as the essence of the sea. The uniqueness of this recipe lies in the food itself: Dayboat Scallops with the roe still attached. This is not something you typically find in the seafood section of your grocer, or even a seafood market.
They come and go so quickly. If you do find them definitely treat yourself to this sublime delicacy. To spot this special treat, look for scallops that have a bright orange roe
attached. To ensure the fullest flavor, our dish was simply cooked in butter with a bit of olive oil in a hot skilled, seared for a 1-2 minutes on each side. We finished this with a dash of finishing salt (Victoria Taylor's Australian Flake sea salt, fresh cracked black pepper and finely chopped chives--and two glasses of champagne.
You can find scallops with its roe attached online at MarxFoods.com, although you will have to purchase a two pound order - good for serving 4-6 people. The team at Marx Foods offers this: Scallop roe cooks at roughly the same rate as the rest of the
scallop, allowing you to use these in most scallop recipes. Try
lightly sautéing or searing in butter with salt, pepper, and any other
desired flavors. Scallops are generally served rare because they can
become quite rubbery if overcooked. In general, scallops are great in combination with garlic, citrus fruit, bacon, truffles, and wild mushrooms.
Seduction Meals is pleased to present the second of a six-part series: Vietnamese Splendor by Tastemaker and Trendsetter, Moshe Aeylon.
"This cousin of the egg roll is my top choice for a light and healthy lunch. The rice paper at times is tricky yet once you have the technique down, I promise, you can not roll them fast enough so you can inhale them. No guilt....just pleasure. Also the perfect hors d'oeuvres."
Vietnamese Spring Rolls Makes 16 rolls, to serve 6 to 8 Photo and recipe by Moshe Aeylon Adapted from a recipe of Andrea Nguyen
Ingredients
1 teaspoon salt
24 small shrimp, peeled
1 boneless, thick pork loin chop or 1/3 pound boneless pork shoulder
1.3 pound dried round rice noodles (bun), cooked in boiling water for 3 to 5 minutes, drained, flushed with cold water, and drained again
1 head butter lettuce, leaves separated
12 to 16 sprigs cilantro
12 to 16 sprigs mint
32 to 48 Chinese chives (about ½ small bunch) optional
16 rice paper rounds, 8 ½ inches in diameter
1 /2 cups Spicy Hoisin-Garlic Sauce (I use MAE PLOY Sweet Chili Sauce)
These savory little tarts are a tasty addition to the hors d'oeuvres tray. Serve these for a Cocktail party for two with a pitcher of martinis, as tempting midnight snack, or as a starter for your multi-course Seduction Meal. .
Mushroom Cheddar Tarts Yield: 24 tarts.
Crust
1 cup (2 sticks, 8 ounces) cold butter, cut into pats
2 cups (8 1/2 ounces) King Arthur Unbleached All-Purpose Flour
If you are ever in need of an exceptional catering experience here is one hot tip....check out Martin & Fitch Events. For the past two decades Maura Martin and Phoebe Fitch have been serving up their celebrated dishes in New York and Hollywood's most discerning circles. Happily, an exclusive invitation is no longer necessary to savor their stylish and satisfying cuisine.
Having combined their talents, the duo Martin and Fitch are fulfilling their dream of bringing vibrantly modern home cooking to all New Yorkers. From market-fresh organic meals for home entertaining, to *innovative* food for any business event, to your most elegant affair, Martin and Fitch have the culinary range (literally) and expertise to suit your palette as well as your lifestyle.
Celebrating Summer: I am honored to share a Peach Trilogy, 3 amazing peach recipes in my next three posts, from Martin & Fitch. We start with a main course of seared scallops. This can be served as an appetizer or main course.
Seared Scallops with Peach and Cilantro Salsa Serves Two Recipe courtesy of chefs Maura Martin and Phoebe Fitch Photography: Noelle Grosso
Asian Shrimp Salsa served with crispy wonton chips, elegantly enhanced by a spicy pomegranate vinaigrette. Served with hot or cold saki, white wine or champagne this dish makes for a tempting appetizer, or stylish hor dourves for your cocktail party for two. There is a little prep time involved--the shrimp needs to marinate for 30 minutes to 2 hours so plan ahead.
Asian Shrimp Salsa
Vinaigrette
3 tablespoons PAMA Pomegranate liqueur
1 teaspoon chili garlic sauce
1 teaspoon rice vinegar
1 teaspoon sesame oil
Salt and freshly ground white pepper
Shrimp and wonton chips
½ pound bay shrimp, peeled and deveined
1 jalapeno, chopped
1 shallot, peeled and chopped
1 medium tomato, cored and chopped
1 green onion, chopped
¼ cup chopped cilantro
Vegetable oil for frying
Half a package of square wonton skins, about 20 skins
Instructions: 1. Combine all the vinaigrette ingredients in a small bowl and whisk to combine.
2. Put the shrimp, jalapeno, shallot, tomato, green onion, and cilantro into a wide shallow bowl. Add the vinaigrette and toss. Set salsa aside to let marinate in the refrigerator for 30 minutes or up to 2 hours.
3. Meanwhile, make the wonton chips.
Pour oil into a stir-fry pan to a depth of 1 1/2-inches and heat over medium-high heat until temperature reaches 350ºF.
While oil is heating, line a plate with 2 layers of paper towels.
Cut wonton skins half on the diagonal, to create triangles.
Working in batches, fry wonton skins, turning occasionally, until chips are crisp and golden brown, about 1 minute per batch.
Drain on paper towels.
4. Serve the Asian Shrimp Salsa with the chips on the side.
What could be better than pairing sashimi with caviar? This dish can serve as a refreshing appetizer or a lighter main dish. Serve with chilled saki, white wine or champagne.
1 Tablespoon grape seed oil, or another oil which is light in flavor
2 Tablespoon chives, chopped
1 Tablespoon lemon zest
2 oz Pepin Payusnaya (pressed caviar)
Sea salt & fresh ground black pepper to taste
With a very sharp knife, dice the yellowtail into ¼" thick pieces. Toss with olive oil, chives, lemon zest, salt & pepper. Shape into a disc or place in mold to shape. Place pressed caviar between two pieces of plastic wrap. Roll out to 1/8" thick. With the mold or a cookie cutter, cut out a disc the same size and place on top of tartare.
An extraordinary Seduction Meal, this Crab Cake recipe from Marx Foods, is served with a luscious truffle cream sauce and pairs perfectly with a crisp white wine or a glass of chilled champagne. End this meal with a refreshing bowl of fresh sliced figs drizzled with a bit of honey.
Dungeness Crab Cakes w/ Truffle Beurre Blanc Recipe by Paul Hughes, MarxFoods.com contributor Note: Crab cakes can be made the day before.
Ingredients:
2 lb. Fresh Dungeness crabmeat - lightly picked for shells
3 cups of unseasoned bread crumbs
6 tbsps of melted and cooled unsalted butter
2 eggs beaten
2 tbsps of chopped shallots
2 tbsps of chopped green onions
2 tbsps of chopped fresh parsley
2 tbsps of fresh lemon juice
pinch of ground nutmeg
pinch of cayenne pepper
kosher salt & fresh ground black pepper to taste
2 eggs beaten with 2 tbsps of water.
1 cup unseasoned bread crumbs
3 tbsps canola/corn oil/clarified butter or other high smoke point oil
Citrus blini with gravalax and trout caviar, an exotic treat for your next Seduction Meal, be it breakfast in bed, a starter for your three course dinner, or a sexy midnight snack after a night out of the town.
Citrus Blini with Lemongrass / Kaffir Lime Gravlax and Trout Caviar Yield: about 3 dozen (2-inch) blinis Recipe Courtesy of California Caviar Company
This recipe requires: Gravlax Citrus blinis 2 oz trout caviar 4 oz crème fraiche
Gravlax:
2 lb smoked salmon fillet, Alaskan wild caught
5 oz sea salt
5 oz sugar
1 oz fresh ground white pepper
2 lemongrass stalks sliced
12 kaffir lime leaves
Place salmon skin down on cheesecloth. Leave enough cheesecloth on all sides to completely cover finished product.
Mix sugar, salt and pepper and spread evenly on fish. Place lemon grass and lime leaves on fish.
Wrap salmon in cheesecloth and place in a perforated pan (place tray underneath pan to collect juices)
Place another pan on top of fish with 2 to 3 pounds of weight.
Cure under refrigeration for 36 hours.
Remove cheesecloth and scrape off the cure. Slice thinly on an angle.
Pommes dauphine is a dish named after the Dauphine, the title given to
the wife of the Dauphin, or heir to the French throne. They are crisp
potato puffs formed into dumpling shapes and then deep-fried.
Here we have a a seductive twist, pomme dauphine with a creamy herb egg
mixture topped with paddlefish caviar. A dish fit for royalty--or your cherished loved one on Valentine's Day.
If you do not have a local resource for caviar you can order 1 oz for $35 or 2 oz for $70 online from California Caviar Company.
Bake the potatoes in a preheated 425°F. oven for 50 minutes to 1 hour, or until they are soft, halve them lengthwise, and scoop the potato out of the shells with a spoon, Force the potato mixture through a ricer or a food mill into a large bowl.
In a saucepan combine the water, butter, and salt, bring to a boil, and stir in the flour all at once.
Reduce the heat to low and beat the mixture vigorously with a wooden spoon for 3 minutes, or until the paste pulls away from the side of the pan and forms a ball.
Remove the pan from the heat, add the eggs, 1 at a time, beating after each addition, and beat the mixture until it is smooth and shiny.
Add the potatoes and beat the mixture until it is combined well.
Place the mixture in a baking pan and chill 1 hour.
Once chilled, cut out 1-2 inch rounds with a cookie cutter.
In a deep fryer or large kettle heat 2 inches of the oil until it registers Fry the croquettes, turning them with a slotted spoon, for 3 minutes, or until they are crisp, golden, and cooked through, transfer them as they are fried to paper towels to drain, and sprinkle them with the salt.
Egg mixture:
5 eggs, hard-boiled
1 tsp parsley, chopped
1 tsp chives, chopped
1/2 tsp lemon zest
1/5 cup crème fraiche
Salt and fresh ground black pepper to taste
Push eggs through a mesh strainer. Add remaining ingredients and top potatoes with a spoonful of egg mixture and a teaspoon of caviar.
This recipe was inspired by taking a fish cake recipe from the Fresh Thai cookbook of Oi Cheepchaiissara, and slightly modifying it. And then adding my dipping sauce using two store bought sauces: a Fusion Sauce by Forbidden City called Thai Nut Splash mixed with Aroma Chef's Thai Sweet Chili Sauce and a splash of fresh squeezed lime juice. Delicious!
Fish Cake Ingredients
1lb of white fish fillet, skinned cleaned and roughly chopped
1. Place the chopped fish into a food processor or blender and mince fish 2. Add fish sauce, corn starch, red curry paste and egg, blending until smooth 3. Place mixture into a bowl and add green beans 4. Using your hands make as many thin flat patties as you can.about 2 to 2 1/2 inches in diameter 5. In a large skillet, heat up 3 Tbsp sunflower oil. Lower temperature to medium high and gently fry fishcakes, turning over when golden brown to cook both sides (about 2-3 minutes per side). 6. If cooking in batches, add a little sunflower oil per batch
Plating the Dish 1. Place fish cakes on a platter. You can place bean sprouts or chives on the bottom if you want to dress up your plate. 2. On top of each fish cake, place a sliced cucumber. Add a dollop of the sauce on top of each cucumber 3. Serve remaining sauce in a bowl on the side
Serving caviar, oysters or lobster simply elevates a Seduction Meal to another level. However, you don't have to spend a fortune to enjoy quality gourmet caviar. American caviar prices are more reasonable than those of importers, and
this, coupled with some very unique flavors, makes for an excellent
romantic meal for two--be it a simple appetizer or the main course. American
Keta Salmon Malossol caviar cost about $20 for for a 4-oz tin. It's roe
is large with a golden-orange color, firm texture and a clean burst of
crisp salmon flavor.
While caviar does not require adornment, it can be served with a variety
of garnishes such as toast points, unsalted crackers, or blinis
(small flat pancakes), chopped hard-boiled eggs, crème fraîche, sour
cream, minced onions, and tiny new white potatoes. For my Seduction Meal treat, I served caviar with toast points, crème fraîche, snipped chives and shots of Stolychinia Vodka. Enjoy; as this is truly an affordable, indulgent gastronomic experience.
Bruschetta can be served as an appetizer, a side dish, or a simple snack. Pronounced bru'shet'a in English, and brus ket'a in Italian, this dish dates to at least the 15th century from central Italy.
It is so easy to prepare; all you need is fresh, ripe ingredients and a very good extra virgin olive oil. Here's how easy it is: Cut a few slices of Italian or French bread and toast about 1 inch thick and toast it to a golden brown color. Take a piece of garlic and lightly rub it on one side of the toast. On this very side top each slice of toast with the tomato basil mixture (see recipe below) and top this with a dash of sea salt and cracked black pepper. That's it!
If you are looking for a quick and easy snack, or a starter for your Mexican meal, quesadillas are a good choice. They can be stuffed with crab, steak, lobster, vegetables, or as in this case, just cheese and basil.
Avocado Relish with Mozzarella Quesadilla Martha Stewart Magazine
3 ripe avocados, pitted and cut into chunks 1 1/2 cups halved ripe cherry tomatoes basil sauce (see recipe below) 1/4 cup loosely packed basil leaves, torn into small pieces salt and pepper to taste 8 ounces fresh mozzarella, room temperature, thinly sliced 10 - 12 flour tortillas
1. Combine avocado, tomatoes, 1/2 of the basil sauce (see below), and basil leaves in a bowl. Season with salt and pepper, set aside. Note: While it says 1/2 of the basil sauce, slowly add the basil sauce to your liking, I found 1/2 to be too much.
2. Spread 1/2 of the tortillas with remaining half of basil sauce, and cover tortillas with sliced mozzarella. Cover with remaining tortillas.
3. Heat a large cast iron skillet over medium heat. Cook one quesadilla at a time until tortilla starts to brown and cheese melts, 3 - 5 minutes. Turn quessadilla over, cook until golden brown, melted and heated through. Repeat with remaining quesadillas. NOTE: I think you can also bake the quesadillas in the oven on a cookie sheet if you prefer to cook them all at once. Serve immediately or keep warm in a low oven until ready to serve. Serve with avocado relish.
Basil Sauce Makes about 1 cup
2 cups loosely packed basil leaves 1 clove of garlic 1/2 teaspoon salt 1/2 teaspoon freshly ground pepper 1 cup extra virgin olive oil (optional) 1 finely chopped chipotle pepper (from a can) - I added this to the recipe to spice it up!
Combine all ingredients but the olive oil, in a blender. Slowly add the oil until incorporated and the sauce is green and smooth. Keep covered in refrigerator until ready to use.
For an elegant simple dish that offers a creamy texture with a slight salty bite under a golden crisp crust, saganaki is a wonderful choice for a midnight snack, a starter for your Seduction Meal, or a simple lunch. The word saganaki is a diminutive of saganiki, a frying pan with two handles, (a mini version of the paella pan of Spain), which comes from the Turkish word sahan. Serve this grilled cheese dish with a light Greek white wine or a glass of ouzo, a side of taramasalata and warm pita bread. OPA!
halloumi® saganaki courtesy of chef Michael Psilakis and CheeseEU serves 4-6
6 tablespoons plus 2 teaspoons extra-virgin Greek olive oil 8 oz Halloumi®, sliced into six 1⁄2-inch thick rectangles Juice of 1 lemon (about 2 1⁄2 tablespoons) plus 1 lemon, sliced sea salt and black pepper to taste 1 head frisée, trimmed and torn into pieces (about 2 cups) 1 cup arugula 1 tablespoon dried Greek oregano
Heat 2 teaspoons of the oil in a large nonstick pan over moderate heat until hot.
Add halloumi® and sauté until browned, about 45 seconds a side.
Whisk together lemon juice, sea salt and black pepper to taste and remaining olive oil.
Combine frisée, arugula and oregano, add 6 tablespoons of the dressing and toss well.
Transfer halloumi® slices to salad plates, drizzle with the remaining dressing.
Top each portion with a mound of salad and some lemon slices.
We all know how sexy it is to serve up a finger-licking delicious appetizer for two and this recipe for mango chicken wings is no exception. Serve this up with two chilled rum cocktails like the Bajan Star Shine below, and you are set for a fun evening appetizer, a midnight snack (if you have the foresight to marinate earlier in the day), or late afternoon delight.
jazzy mango chicken wings recipe from Mount Gay Rum
note: leave time to marinate the chicken overnight, or at least 4 hours
10-12 chicken wings jerk seasoning fresh mango or pulp ½ cup Mount Gay Eclipse Rum
Marinate chicken in jerk seasoning and mango pulp, Mount Gay Eclipse Rum, salt and pepper overnight. Pre-heat oven to 350 F and bake for 25-30 minutes. Garnish with fresh herbs and mango slices.
bajan star shine
Ingredients for one drink:
1 oz Mount Gay Eclipse Silver Rum 2 Slices of Star Fruit cut in fours 1 tsp of Grapefruit Marmalade 1 oz Guava Nectar 1/2 oz Simple Syrup* Juice of one key lime or one quarter ounce of bottled key lime juice
Method: In mixing glass, muddle the quarters of Star fruit well. Add remaining ingredients and ice. Shake vigorously, then strain into chilled cocktail glass or coupe filled with cracked ice. Garnish with slice of Star Fruit.
*Simple syrup is made by stirring granulated sugar into hot water
in a sauce pan until the sugar is dissolved and then cooling the
solution. Generally, a ratio of two parts sugar to one part water is
used.
Heat up the flames of passion with this wonderful Greek classic--saganaki. When saganaki is served in a Greek restaurant, often the waiter or chef brings the dish to the table and pours an ouzo-based sauce over the grilled cheese then ignites the dish for a dazzling effect. As you bask in the fiery glow, the waiter and patrons give a festive shout out --OPA, a Greek word used to express joy or approval. A real show stopper, this recipe is sure to win the heart of that special someone.
I fell in love with this dish while dining at Molyvos in NYC. I had to buy the cookbook to learn how to make this classic dish with a twist: the added seduction of a butter lemon sauce poured over the cheese doused in ouzo.
Saganaki can be served as an appetizer or as part of a mix of meze or tapas dishes. Or better yet, as a main dish for a sexy midnight snack for two. Now that will definitely set the tone of what's to follow.
Ingredients
Three 8-oz pieces of Haloumi Cheese
1 cup cornstarch
About 1/2 cup extra virgin olive oil
about 1/2 cup blended olive oil
6 Tbsp Ouzo
2 cups Chicken Stock
Juice of 2 lemons
Coarse salt and freshly ground white pepper
1/2 lb (2 sticks) unsalted butter, cut into pieces
1 Tbsp chopped fresh flat-leaf parsley
Cooking the Cheese Start by cutting each piece of cheese with a serrated knife in equal size slices (3 per serving). Place the cornstarch on a shallow dish. Lightly coat each piece of cheese on all sides. Set aside.
Place the oils to a depth of 1/4" in a large skillet and heat over very high heat until very hot but not smoking.
Add the coated cheese slices without crowding the skillet. You may have to do this in batches. Fry for about 2 minutes or until golden. Turn and fry the other side for another minute or two until golden brown.
Using a slotted spoon, transfer the cheese to a double layer of paper towels to drain. Prepare the lemon sauce.
Lemon Sauce - Makes about 2 cups 2 cups Chicken Stock
Juice of 2 lemons
Coarse salt and freshly ground white pepper
1/2 lb (2 sticks) unsalted butter, cut into pieces
1 Tbsp chopped fresh flat-leaf parsley
Place the stock in a heavy saucepan over medium-high heat and bring to boil, Lower the heat and simmer for about 15 minutes, or until reduced by half
Add lemon juice along with a pinch of salt. When hot, begin whisking in the butter a few pices at a time.
When the butter has been completely incorporated and the sauce is emulsified cover, reserve, and keep warm. When ready to serve, fold in the parsley and season with salt and pepper to taste.
Plating the Dish / Fire it Up! Heat up the lemon sauce again to get it hot. Turn the flame off. Place
3 pieces of cheese in a HOT saganaki (or other heat proof) dish. Plate
both dishes in this manner. The key to getting a good flame is that the
dish is hot. Take the dishes to the table and spoon a tablespoon of
ouzo over each one. Be sure there is nothing above or near the dish
that will catch fire. Using a fireplace match oro a long butane
lighter, ignite the ouzo, allowing it to burn out.
Pour the
hot lemon sauce over the top and enjoy the spectacle. Repeat with your
second dish. Pour yourself a really good bottle of Greek white wine,
toast and give a good shout- OPA!
For a luscious quickie that will satisfy all senses, this seduction meal will delight the eyes, tease the imagination and grab you with its divine taste. A sure winner that can be made in 1/2 hour.
crab ravioli in saffron cream sauce
saffron cream sauce 2 tbsp butter 1 shallot, minced 1/2 cup dry white wine 2 good pinches saffron threads 2 cup whipping cream 1/4 tsp of cayanne pepper salt and pepper to taste fresh chives
crab ravioli 1 dozen crab ravioli
I used all natural crab ravioli from The Ravioli Store
lobster 1/2 lb of fresh, cooked lobster meat, preferably with two small lobster tails cut the lobster tails in half lengthwise 2 tablespoons of butter
1/8 cup of dry white wine
preparing the dish
saffron cream sauce Melt butter in a medium saucepan over medium-low heat. Add shallot and cook until translucent. De-glaze by ading wine; cooking and stirring until wine evaporates--about 3 minutes. Add cream and saffron. Lower heat and simmer, cooking until sauce has reduced to just about half. Add salt and pepper to taste. Remove from heat. Finish with a pinch of cayenne pepper. Stir. Set aside.
ravioli Cook lobster ravioli per directions. Drain
lobster While ravioli is cooking, melt butter in a medium skillet over medium-high heat. Add lobster pieces and toss to coat with butter. Add wine. Cook until you have nice medium brown color on the white meat, carefully flipping the skillet, or stirring, to cook lobster on all sides--about 3 - 4 minutes. Set aside
plating the dish Reheat the sauce, if necessary. Add 3-4 tablespoons of sauce on each plate. Place 3-5 ravioli on top--depending upon whether you are serving this as an appetizer or a main course. Spoon the sauce over ravioli. Top with a few pieces of the lobster meat. Garnish with snipped chives and a strand of chives that you will a lay on top and across the entire dish. If you like a little kick, sprinkle with a tiny bit of cayenne pepper. Another great garnish would be caviar or tobiko--I'll have to try that next time.
Serve this with a chilled bottle of Chablis and wait for the praise and adoration to follow.
If you are looking for an unforgettable mushroom dish, this recipe will satisfy your hunger and desire. Cooked with wine, herbs, and butter, this mushroom medley is a classic combination that elegantly tops a rich, cheesy polenta elevating a simple polenta dish to an extraordinary edible delight!
Grilled Polenta Recipe Serves 6 as a starter, 4 as a main dish From Seasons, A Year of Great Tastes
5 tbsp of olive oil 3 cups whole milk pinch of grated nutmeg 1 1/2 cups instant polenta 5 oz Gruyere cheese, grated salt and freshly ground black pepper to taste 4 shallots, finely diced 1 garlic clove, finely diced 6 oz shitake mushrooms, destalked and ripped into chunks 8 oz cremini mushrooms, trimmed and sliced 6 oz oyster mushrooms 3/4 cups dry white wine 5 tbsp mixed chopped parsley, chives and thyme 4 tbsp unsalted butter
Polenta Grease a large gratin dish with a tablespoon of oil. Put the milk and nutmeg into a large pan over low heat. Just before the milk boils, pour in the polenta, stirring constantly as it thickens. Lower the heat and stir for 4-5 minutes. Remove from heat, stir in 2/3's of the cheese, and season with salt and pepper. Spread evenly in the dish and sprinkle the remaining cheese on top.
Mushrooms Heat the remaining oil in a wide pan over low heat. Add the shallots and garlic and cook until soft. Add the shiitake and cremini mushrooms. After 1 minute, add the oyster mushrooms. Once soft, add the wine and herbs. Season with salt and pepper. Cook until the wine reduces by half, then stir in the butter.
Meanwhile, heat the broiler to medium high, put the dish of polenta under it and broil until golden and bubbling. Cut into slices and serve at once with the mushrooms spooned on top.
Another amazing Seduction Meal sent to us by CM Harrington -- clearly a special invitation would be to dine with Mr. Harrington. It's hard not to swoon over a guy that can cook so well! This dish is a great start to any meal if you want to set the tone for an exquisite gourmet rendezvous with a bit of fire.
"I typically make this dish as a starter to my tuna and soba dish (see Seduction Meal recipes - main dishes). Many of the ingredients are the same for both dishes so its easy to prepare at the same time and a great way to start your evening's culinary adventure."
photo copyright CM Harrington
spicy tuna tartarerecipe
potato chip garnish
1 medium size sweet potato or white potato
Using a mandolin so you can get really thin slices. Slice a few slices from the center of the potato to yield a nice size round slice. Heat olive oil in a cast iron skillet under high heat. When hot, turn to medium high and cook the 4 potato slices until golden brown. Turn over and cook other side. When the potato has turned into a beautifully crispy potato chip, remove from the skillet and place on a cookie rack, letting it air dry on all sides. Place a napkin under the chip to catch the oil.
dipping sauce
1/2 cup soy sauce 2-3 tablespoons of Yuzu pinch of red hot pepper flakes 1/2 teaspoon of sake
Mix all ingredients together. Set aside
spicy tuna tartare
1/2 lb of sushi grade Ahi tuna Thai chili sauce Small bit of soy based Japanese Mayonnaise
Chop tuna, using the double cleaver method or a good chef's knife. Cut tuna into 1/8 inch cubes, do not cut into a paste, we are looking to manage and cut the tuna into little chunks. Add the Thai sauce and Japanese mayonnaise; mix well.
plating the dish
Take the dipping sauce and skim coat your serving dish. Place a mound of tuna tartare in the center of the plate; add micro greens (bean
sprouts) as a garnish on the side, and top tuna with a strategically placed potato chip.
Pour two cups of sake and Bonsai!
Note: You can buy the Japanese mayo, yuzu and Thai chili in gourmet markets, Asian markets / grocery stores or online.
Yuzu is a Japanese citrus fruit that is quite tart in flavor and is about the size of a tangerine
Japanese Mayo is made of vegetable oil, egg yolk, vinegar, salt, monosodium glutamate, spices and contains egg. How cute is that kewpie image on the package!
Thai chili paste can be bought; I prefer the Mae Pranom brand with the Rooster on it, or you can make home-made Thai chili sauce. Homemade is always best!
Another beautifully photographed dish and irresistible Mexican recipe submitted by CM Harrington of Greenwich, CT. This can be served as an appetizer, a main dish, and of course a midnight snack if you've prepared everything to the point of grilling the Quesadillas--- filling each quesadilla ahead of time and cooking to order.
Photo Copyright: CM Harrington
Chicken Quesadillas with Goat Cheese and Guacamole A delicious treat that is made by heating up a corn or flour tortilla, filling it up with cheese (such as Monteray pepper jack, mozzarella, or goat cheese) and adding crab, chicken, beef or shrimp. Typically served with salsa, guacamole and sour cream, this is the perfect Mexican dish that pairs well with beer, margaritas, or tequila.
Chicken Marinade 2 - 3 chicken breasts 1 fresh lime, squeezed for its juice 1/2 tsp of salt
Place
lime, salt and chicken in a glass dish/bowl and cover with plastic
wrap. Place in refrigerator and marinate for 1/2 to 1 hour.
Chipotle Sauce 1 small tin of adobe peppers in sauce, chop up the peppers. Add chopped peppers and sauce in a bowl and set aside.
QuesadillaFilling Roast Pepper: Place a red pepper on an open flame or in broiler to char on all sides until the skin blisters and darkens. (You can also buy a jar of roasted peppers, which is fine, but truth be told, it will not taste as good). When the pepper is charred on all sides, place the pepper in a sealed bag to self steam for about 10 minutes. When you remove the skin will easily slough off. Chop Peppers and set peppers aside.
Onions: Add olive oil to a skillet, medium high heat, add 1 finely diced Vidalia onion, cook for about 5 minutes to soften.
Mix together the onions and peppers. Cover to keep warm / set aside.
Quacamole 1 Hass Avocado, perfectly ripe 1/2 freshly squeezed lime juice pinch of cumin pinch of chipotle powder, not sauce, too runny pinch of cayanne pepper 1-2 cloves of garlic, diced* salt to taste
Mix all ingredients together. Set aside
*the finer diced the garlic, the more garlic flavor. For this recipe you want to dice in bigger chunks so as to not overpower with garlic flavor.
Cooking or Grilling the Chicken 2-3 chicken breasts that have been marinating Chipotle sauce
Heat up a skillet with 3 tbsp of olive oil. Remove chicken from marinade. When skillet is hot, add chicken. With brush, coat top of each chicken breast with chipotle sauce, and cook until done, turning over half way to brush on Chipotle sauce to other side. Salt and pepper to taste. Remove from skillet, set aside to cool. Cut into strips of chicken that will be placed on tortillas. (See assemblage below)
Tortillas If you have the time to make homemade tortilla
shells - rock on. Homemade is ALWAYS the best. If not, you can purchase
flour or corn tortillas from most any supermarket / specialty store. We
used flour tortillas.
Place each tortilla in a non-greased warmed skilled to warm each tortilla, flipping to warm both sides.
Quesadilla Assemblage warmed tortilla shells goat cheese, work with room temperature cheese so it is easy to spread
Preheat oven to 425.Take a warm tortilla shell and thinly spread with goat cheese.Add onion/pepper filling and cut strips of chicken. Repeat 1/2 of with remaining tortilla shells.Top each loaded tortilla shell with the remaining shells.
Place two quesadillas on a rack in the oven and bake until golden brown, allowing the cheese to melt. This can also be done in a cast iron skillet with a lid.
Plating the Dish Take one quesadilla, cut in half and in half again, creating 4 triangles of similar size. Place the triangles on a plate, garnish with chopped cilantro and a stream of chipotle sauce down the center. Add a mound of quacamole on one side, and sour cream on the other. You can also serve with your favorite salsa sauce on the side. Serve immediately with your favorite beer, tequila or a margarita.
A favorite of food lovers throughout the world, oysters carry a long standing reputation as the ultimate aphrodisiac-- said to increase one's libido when eaten raw. Many a romantic gourmand has thrived on eating raw oysters and sipping a glass of wine or champagne with lascivious visions of the glory to come. It's no wonder Casanova, one of the World's most notorious lovers, would start each meal with a dozen oysters to set the stage for his evening's conquest. And the mere notion of Aphrodite the Greek Goddess of Love, emerging from the sea on an oyster shell firmly plants the oyster as a bewitching charm to be reckoned with--a true elixir of love.
While the best oysters should be eaten raw, there are wonderful
oyster dishes that provide a completely different taste from raw oysters. I was recently given a great gift--86 New Orleans - a
recipe box filled with 86 recipes from some of the best restaurants in
New Orleans--one of my all time favorite cities. I love the people, the food and the myriad of restaurants in New Orleans. To celebrate this glorious city and one of the
most revered aphrodisiacs--the oyster, I have selected this recipe to
share as a tribute to both.
shucking an oyster
Before shucking, scrub the shell with a stiff brush and rinse under cold water to remove all sand and grit. You
will find a "hinge" at one end of an oyster. Take a good sharp knife,
preferably a sturdy oyster knife, and insert this into the hinge. Apply
pressure to pry the top and bottom shell apart until you hear the hinge pop.Take the knife and slide it pointing upwards being careful not to scrape the roof. Your goal is to cut the muscle that connects the two shells, slicing through this connective
muscle. You can now separate the top and bottom shells.
char-grilled oysters with roquefort cheese and red-wine vinaigrette Chef Scott Snodgrass / One Restaurant & Lounge in New Olreans
1 cup of crumbled Roquefort cheese 1 tablespoon chopped garlic 1 tablespoon of chopped shallots 1 green onion, sliced 1/8 cup of honey 1 cup of red wine vinegar 1/2 cup of pure olive oil (not extra virgin olive oil) Juice of 1 Lemon 1 tablespoon of kosher salt 1/2 tablespoon of ground black pepper 12 - 18 oysters on the half shell
Combine all ingredients, except oysters, in a mixing bowl. Put oysters on the half shell, over a hot charcoal fire. I placed the oysters on a fish/vegetable rack to keep them even on a tray. It is also easy to move them on and off the grill this way. Top each oyster with 2 tablespoons of the vinaigrette and cook until edges of the oysters start to curl, about 2 minutes.
plating the dish
Place a mound of rock salt (about 1 cup) on a salad plate and top with 3 - 6 oysters on the shell per person. Serve with your favorite white wine or a glass of champagne.
For many gourmands foie gras is an exotic delicacy and special treat. The last decade has seen a gain in US popularity of serving foie gras seared hot with a sweet and tangy garnish. I found this recipe on Cointreau's web site and thought it was a good one to share for a potential New Years Eve starter served with the perfectly paired champagne drink, the Champs-Elysées.The dish should be prepared the day before as the recipe calls for the marmalade to marinate over night and the Cointreau cured foie gras to marinate for 12 hours.
Seared Cointreau Cured Hudson Valley Foie Gras For 8 Appetizer Servings Served with Pickled Onions and Fennel Tempura
Marmalade: Combine 2 cups (450g) fresh kumquats, seeded and thinly sliced with 1 cup (230g) granulated sugar--marinate overnight 1 cup (25cl) plus 2 Tbsps Cointreau 2 Tbsps rice wine vinegar 2 Tsps fresh ginger, peeled and minced 1 Tbsp. fennel seeds, toasted in dry skillet
Preparation:
1 - Place kumquats, sugar, rice wine vinegar and ginger in saucepan
over medium heat; bring to boil; reduce heat; simmer about 1 hour; cool.
2 - Stir in Cointreau and seeds; reserve in refrigerator.
Cointreau cured foie gras: 1 (1 1/2 lb.) (700g) grade A foie gras, separated into lobes coarse salt 3 cups (75cl) Cointreau
Preparation: Place foie gras in non-reactive bowl; season; cover with Cointreau; marinate 12 hours
Cointreau glaze: 1 Tbsp. (30g) unsalted butter 1/2 cup (115g) white onion, peeled and minced 1/2 cup (12cl) Cointreau 1 cup (25cl) veal or duck demi glace reduced over heat to 1/4 cup (60g) salt black pepper, freshly ground
Preparation 1 - Heat butter in skillet over medium heat; add onion; cook until lightly browned; deglaze with Cointreau; burn off alcohol. 2 - Add stock; lower heat; simmer 5 minutes; strain; season; reserve, keeping hot.
Bringing it all together: Heat skillet over medium heat; slice foie gras into 3/4" (2cm)medallions; criss-cross with knife; sear on all sides until golden;drain; drizzle with glaze; serve with marmalade and a glass of Champs-Elysees.
Champs-Elysées
1 oz Cointreau 1 oz strawberry liqueur Piper Heisieck champagne
Pour Cointreau and strawberry liqueur into the glass. Fill up with champagne.
Another great flea market cookbook find: Recipes: The Cooking of India by Time Life Books which you can find at Amazon.com. While perusing the book I landed on the page for this recipe and happily paid my two dollars. Three hours later I am in the kitchen surrounded by the wonderful aroma of curry. This dish makes a wonderful appetizer or served as a main course over rice pilaf. The recipe below serves 6 to 8. Accompanied by wine or beer, this is surely a savory Seduction Meal.
Meatballs
26 whole blanched almonds 1 tsp saffron threads 1 tbsp boiling water 2 pounds ground lamb (you can use a mix of lamb, beef or pork) 1 egg 1/3 cup of chick pea flour 1 cup finely chopped onions 1/4 cup chopped fresh cilantro 2 tbsp finely grated fresh ginger 2 tbsp garam marsala 1/4 tsp cayenne pepper 2 tsp salt 3 tbsp cold water vegetable oil for deep frying
Preparing the meatballs
Place the almonds in a bowl of water, add enough cold water to cover them by 1 inch and soak for at least 4 hours
Drop the saffron into a small bowl, pour in 1 tbsp of boiling water and soak for 10 minutes. Meanwhile in a deep bowl combine ground meat, egg, 1/4 cup of flour, onions, cilantro, ginger, garam masala, cayenne pepper and salt.
Knead the mixture vigorously with your hands. Pour the saffron and its soaking liquid over the meat and stir together thoroughly.
Shape the Koftas, or meatballs, in the following fashion: Divide the mixture into 26 portions and pat each one in a slightly flattened round. Drain the almonds and place one in the center of each of the flattened patties. Shape the beef around the nut into a ball, enclosing the almond completely.
Make a thick, smooth batter with 4 tbsp of the flour and 3 tbsp of cold water. Mix together well. With your fingers or a pastry brush, spread the batter evenly on all sides of the meatballs. Arrange the Kofti/meatballs side by side on a sheet of wax paper.
Pour two cups of vegetable oil (oil should be about 2-3 inches deep)
into a large frying pan or wok. I used two pans to keep things moving
and used 2 cups of oil in each. Heat the oil until it is very hot,
lower heat to medium high. Place meatballs in batches of 7 or 8,
deep-fry the koftas in the oil, turning them about with a slotted spoon
for 3-4 minutes, or until they are richly brown on all sides. As they
brown transfer them to paper towels to drain.
A wonderful, savory dish that is sure to enhance any Seduction Meal. This one is all about taste, texture and presentation. I typically serve this with grilled rosemary lamb chops.
First; I hope to spare you the mistake I made the first time I prepared this dish. I never worked with leeks before and had no idea what was to follow. While not complex, this is time consuming process. I painstakingly followed the recipe to a "T". The aroma filled the room; the anticipation was great. I had 6 people over for dinner--everyone commented on how beautiful the dish looked. We all lifted our forks and savored the moment the food would hit our palette. To my horror, I had an unexpected mixture of mushroom, sherry, leeks and sand in my mouth. It was devastating! Thank goodness it was my family so (to this day) we all laughed it off.
A little bit about leeks. A member of the onion family, leeks are grown in sandy soil. It is very important to thoroughly wash the leeks as dirt and grit can be found in the white section from the base up. Buy fresh, healthy looking leeks--preferably younger ones. The best flavor is the white part of the leek, which has a sublime sweet, earthy flavor, much milder than cooking with onions. When cooking leeks be sure not to overcook or brown them, rather, saute leeks until soft and remove them from the stove.
Mushroom + Leek Beggar's Purse
4 Leeks, washed thoroughly
4 tablespoons olive oil
1 1/2 lbs of mushrooms (mixed is fine), I used shitake and button mushrooms. You can use chanterelles or criminis too.
Crumbled Gorgonzola blue cheese (optional)
1-2 tablespoons of fresh crushed thyme leaves
Salt and Pepper to taste
1/4 cup of sherry or Madeira Wine
6 sheets frozen phyllo dough, thawed in refrigerator
8 tablespoons (1 stick), unsalted butter melted
Long stemmed chives (use for ties)
1. To prepare leeks, cut away the blue/green leaves on top and trim the base. Peel away the first layer. Slice the leeks in 1/4" rings from top to bottom. Using your finger, push through each sliced ring and drop into a colander (this results in a bunch of smaller rings--see photo). Take the colander to the sink and rinse with cold running water. Place the colander in a bowl (or better yet use a salad spinner), and fill with cold water. Let stand so sand/grit falls to bottom. Lift colander out of water, throw out sandy water, rinse leeks again in cold running water. I do this process three times. Lastly, shake away any water and set aside to dry for a few minutes.
Who can resist hot and spicy? This is a guaranteed hit and very easy to prepare. You can serve this as an appetizer with French bread to soak up the garlic flavored olive oil, or you can toss in some of your favorite cooked pasta and serve as a main coarse.
Spicy Garlic Shrimp
1 lb of medium size shrimp, peel and devein (I leave the tails on, but that's up to you) 1/2 cup of olive oil 1/4 teaspoon red pepper flakes 3 medium cloves of crushed garlic A dash or two of sea salt
To infuse the flavor of garlic and pepper, pour 1/2 cup of olive oil
in a large skillet, add pepper flakes and crushed garlic and let stand
for 1/2 hour. When you are ready to cook, turn up the heat high to get
the oil nice and hot. Turn heat down to med-high and add 1/2 of the
shrimp. Cook shrimp until they turn pink on edges (about 2 minutes per
side), turn each shrimp and cook until the entire shrimp is pink (2
minutes). Remove immediately, do not overcook. Place shrimp in a plate
and cover to keep warm. Repeat with remaining shrimp (there should be
plenty of oil left). Place shrimp on a serving dish, pouring some of
the oil over the shrimp. Serve with crusty french bread to soak
up the flavored spicy olive oil.
One of my favorites, crab cakes can be served as an appetizer or a main dish. Served with a glass of wine or champagne this is also a great way to jump start your date with a moment together at your place before heading out for your favorite restaurant.
Spicy Remoulade
1 cup of mayonnaise
4 teaspoons finely chopped scallions
1/4 teaspoon Cayenne pepper
2 teaspoons fresh lime juice
1 teaspoon Dijon Mustard
1/2 teaspoon ground Cumin
1/2 teaspoon chipotle sauce
2 tablespoons chopped scallions for garnish
Combine all ingredients and chill for 1 hour. Serve on top of each crab cake.
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Seared Scallop with Caviar Vinaigrette
