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...
Looking for a quick summer dish? Swordfish Tacos are so simple to make as well as light and refreshing!
All you have to do is prepare the swordfish with 1 teaspoon of mayonnaise per filet, season with salt and pepper and grill until the fish is opaque but still moist in the center, about 10 minutes. The Mango Salsa is simply, 1 chopped tomato, 1 chopped mango, 1/2 small red onion finely chopped, and some fresh cilantro. Place the swordfish on a heated corn tortilla, top with the mango salsa; add a slice of avocado to each and dig in! Top with a little bit of your favorite hot sauce if you like. You can also double wrap a soft tortilla around a hard tortilla if you prefer the added crunch, and fill the tortilla as mentioned above. Pairs great with a cold beer.
The flavors and colors of Italian cooking are one of our favorite sources of inspiration. We love exploring different ways to combine simple, classic ingredients like tomato, cheese, and vegetables. With that in mind, we've collected three of our favorite appetizers, entrees and desserts to help you create an amazing Italian seduction meal of your own. Choose the freshest ingredients you can find; don't be afraid to add a personal twist to the recipe; and most importantly, cook with love.
Spicy tomato and shrimp tempered with smooth crumbled ricotta and savory polenta makes for a well-balanced flavor that can complement a wide variety of entrees. A Seduction Meals classic!
A good bruschetta goes a long way. Why settle for the standard tomato variety? This creative snack is flavored with fresh lime and basil for a rich, yet refreshing appetizer.
Spice and seafood are a classic aphrodisiac pairing. Pan-searing the squid in bacon fat adds a fullness and richness to the fresh Mediterranean flavor that's simply irresistible.
A gourmet appetizer that's suprisingly quick to prepare and fun to present. Saffron adds an unexpected flavor to surprise and delight your lucky dinner date.
Stay tuned for Italian Seduction: Entrees and Desserts!
As part of our Valentine's Day Rhapsody in Red, we're providing you with a mix-and-match menu of seductive courses that are certain to light your fire. Let's start things off with a look at a few appetizers that combine the aphrodisiac qualities of seafood and spicy flavor.
This Seduction Meals classic uses a touch of red pepper to bring out the subtle flavor of the calamari, while the bacon and scallions add a delicious twist.
Here is another super easy appetizer to prepare -- Smoked Salmon appetizers served two ways. Prepare this on a large cutting board, which you can also use as a serving tray. Place black bread on the cutting board and butter using a sweet, unsalted quality butter. Add slices of smoked salmon over the buttered bread and salt and fresh cracked pepper. Next cut off of the crust from the bread and cut into little squares. Then alternate the presentation by adding one slice of hard boiled egg to one square of bread; the next one should have three capers running diagonally with a squeeze of fresh lemon over that, and repeat. Super easy!
Smoked Salmon Appetizers with hard boiled eggs, capers and lemon juice
I had some left over crab cake mix the other day and thought I would try this recipe. Using small corn tortillas I added a layer of crab cake mix, a teaspoon of chipotle sauce and a handful of shredded Jalapeno Pepper Jack cheese. I toasted them in a skillet until warmed throughout and cheese melted, and served this with a side of tomato, cilantro, and avocado salad. Fast 'n Easy!
I remember the first time I tried Peruvian Ceviche and just loved the combination of the spicy citrus-cured seafood with the sweetness of fresh corn and sweet potato. So naturally when the recipe from Bon Appetit found its way to my email box, I knew I had to try it.
Photography: Terry Dagrosa / Seduction Meals
Ceviche is typically made from fresh raw fish marinated in citrus juices such as lemon or lime and spiced with chili peppers. For this recipe, blending ice cubes into the marinade helps to keep the fish and marinade ice-cold while you're preparing and serving.
Photography: Terry Dagrosa / Seduction Meals
PERUVIAN CEVICHE 4-6 servings Recipe by Gastón Acurio of La Mar in Lima, Peru / Bon Appetit Magazine
1/2 ají limo or habanero chile, seeded, halved lengthwise
1/2 small red onion, chopped
1/2 cup bottled clam juice (optional)
Kosher salt
Ceviche
1 small sweet potato (about 8 ounces)
1 ear of corn, husked
1/2 ají limo or habanero chile, seeded, halved lengthwise
1 pound fluke, flounder, or sole, cut into 1/2-inch cubes
1 small red onion, quartered and thinly sliced, divided
Kosher salt
Cilantro leaves
Ingredient Info: Ají limo chiles are sold at Latin markets; look for habanero chiles at some supermarkets and at Latin markets.
PREPARATION
Leche de Tigre
Set a fine-mesh sieve over a small bowl.
Purée first 4 ingredients and 4 large ice cubes in a blender until smooth.
Add onion; pulse 3-4 times. Strain liquid into a medium bowl. Stir in clam juice, if desired; season with salt. Cover and chill.
Ceviche
Pour water into a large pot fitted with a steamer basket to a depth of 1 inch; bring to a boil. Add sweet potato, cover, and cook until just fork-tender, about 30 minutes. Transfer to a plate; let cool.
Meanwhile, add more water to same pot, if needed, to measure 1 inch; bring to a boil. Add ear of corn to pot and steam until crisp-tender, 2-3 minutes. Transfer to a plate; let cool completely.
Halve potato lengthwise. Using a small melon baller, scoop out potato balls and place them in a small bowl; set aside. Cut kernels from cob. Reserve 1/3 cup kernels (save extra kernels for another use).
Rub a large bowl with cut sides of chile; discard. Place fluke, 2/3 of onion, leche de tigre, and 4 large ice cubes in bowl; stir well. Let marinate for 2 minutes; remove ice. Fold in potato and corn; season with salt. (NOTE: I let the fish marinate a half hour, but that is up to you)
Using a slotted spoon, divide ceviche into small bowls or onto plates. Drizzle ceviche with leche de tigre from bowl; garnish with remaining onion and cilantro.
Satay is a dish from South East Asia made of meat that is marinated (ideally overnight) in coconut milk and spices then threaded on skewers, grilled and served with a succulent sauce. The recipe below is for chicken satay served with a spicy peanut sauce dipping sauce. According to Wikipedia..."turmeric is a necessary ingredient used to marinate satay, which gives the dish its characteristic yellow color. Meat commonly used includes beef, mutton, pork, venison, fish, shrimp, squid, chicken, rabbit and tripe". I found the recipe for the chicken in Fresh Thai an excellent cookbook by Oi Cheepchaiissara and the peanut sauce was inspired by a few recipes I found online that I altered to the recipe below. Serve with a Thai beer or white wine.
Chicken Satay with Spicy Peanut Sauce
Chicken Ingredients:
2 pounds of boneless, skinless chicken breasts
2 shallots, roughly chopped
3 garlic cloves, roughly chopped
4 cilantro roots, finely chopped (I used cilantro leaves/stems)
1 inch fresh ginger root, peeled and sliced
1 tablespoon ground coriander
1 tablespoon ground cumin
1 tablespoon ground tumeric
1 teaspoon curry powder
1 1/2 tablespoon light soy sauce
2 tablespoons sunflower oil
3/4 cup canned unsweetened coconut milk, well stirred
2/3 cup chicken stock or water
1 tablespoon palm or coconut sugar
Directions
Presoak 10 bamboo skewers in a long shallow dish for about an hour to prevent burning while cooking
Cut chicken into 1 1/2 x 4 inches long and 1/4 inch thick and place in a bowl
Make the Marinade: Use a mortar and pestle or food processor to blend the shallots, garlic, cilantro and ginger into a paste. Add the mixture and and the remaining marinade ingredients to the chicken. Mix thoroughly with a spoon or your fingers. Cover with plastic wrap and refrigerate for at least 5 hours or overnight, turning the chicken occasionally.
Skewer the Chicken: Thread a piece or two of the marinated chicken onto each presoaked bamboo skewer as if you were sewing a piece of material
Preheat the grill (or broiler) to high heat and cook the satay sticks for 5 - 7 minutes on each side or until they are cooked through and slightly charred. Turn frequently and brush the marinade sauce over the meat during cooking.
Peanut Sauce
Ingredients
1/2 cup of smooth peanut butter
1/8 cup low-sodium soy sauce
2 teaspoons sambal red chili paste
1/4 cup of coconut milk, unsweetened
1 1/2 tablespoons of brown sugar
1 lime, juiced
1/8 - 1/4 cup of hot water
1/4 cup of peanuts, chopped
Directions
Using a food processor or blender, combine the peanut butter, soy sauce, red chili paste, brown sugar, lime juice and coconut milk--pure to combine all ingredients.
Pour the hot water slowly into the blender or processor, starting with 1/4 cup and adding more to thin-out the sauce as needed.
Pour the peanut sauce into a small serving bowl, reserving some on the side to drizzle over the chicken
Garnish with some of the peanuts
Plating the Dish
Place the cup of peanut sauce on a large serving dish
Add the skewered chicken to the plate and drizzle with some of the peanut sauce over the chicken and garnish with a sprinkling of chopped peanuts
No-Cook dishes are a blessing when you don't have a lot of time to spend in the kitchen and Carpaccio is a quick dish that is loved by many. Carpaccio is a dish of raw fish or meat that is very thinly sliced and generally served as an appetizer. Here we have paper thin sliced beef, shaved Parmigiano-Reggiano, baby field greens and a hint of truffle oil, making this a wonderful option for a starter to your romantic meal for two.
A little bit of research on Wikipedia reveals the origin of Carpaccio: According to Arrigo Cipriani, the present-day owner of Harry's Bar, Carpaccio was invented at Harry's Bar in Venice, where it was first served to the countess Amalia Nani Mocenigo in 1950 when she informed the bar's owner that her doctor had recommended she eat only raw meat. It consisted of thin slices of raw beef dressed with a mustard sauce. The dish was named Carpaccio by Giuseppe Cipriani, the bar's former owner, in reference to the Venetian painter Vittore Carpaccio, because the colors of the dish reminded him of paintings by Carpaccio.
Carpaccio de Manzo (Beef Carpaccio) Recipe courtesy of Marcony Restaurant, NYC
Ingredients:
1 pound of deboned shell steal or beef filet
1/4 pound thinly shaved Parmigiano-Reggiano
Baby field Greens
Truffle Oil
Pepper
Instructions:
Trim the meat and cut it in very thin slices (or have your butcher do this for you).
The raw beef should be nicely spread on a serving dish. Top it in the center with the baby field greens and the Parmigiano-Reggiano.
Drizzle the truffle oil all around and decorate the plate with pepper
Seared Sea Scallops dressed up with a dollop of olive tapenade or roasted red pepper roses to create a simply enticing appetizer to whet the palette for your main Seduction Meal. This dish can be served with our without the garlic wine sauce, and we have presented a third variation where the scallops are served over a bed of grilled corn. Either way consider this for your next romantic meal for two, and be sure to pop open a bottle of champagne for a festive start.
I have added a couple of variations to this recipe. You can simply sear and serve with the pepper and/or olive tapenade garnish. Or you can add a garlic wine sauce to the dish. And another variation is to add a bed of grilled corn strips to the bottom of the scallops (see the photo below), and then add the garlic wine sauce.
Seared Scallops with Pepper Roses and Olive Tapenade Recipe and Photos / Seduction Meals
1/2 head of garlic, cut 1/4 inch of top so all cloves are open at the top
1/2 tablespoon of olive oil
1 Tablespoon olive oil
1 small onion / about 1/4 cup - finely diced
1 cup of dry white wine
1 Tablespoon of sugar
1 cup of 1/2 and 1/2
1 Tablespoon of corn starch
4 Tablespoons of water
2 Tablespoons of cooking sherry
Directions If you are serving the variation that serves the scallops over a strip of corn, prepare the corn by boiling or grilling. When cooked, set aside to cool. Take a sharp knife and run it from top to bottom to get a long strip of corn that can then be cut to a square or rectangle shape. Place on your serving dish and top with scallops. Follow the rest of the recipe below.
Garlic Sauce
Preheat the oven to 375 degrees
Place the garlic on a sheet of tin foil, cut side up, and drizzle with olive oil
Seal the top of the tin foil, so the garlic will steam as it cooks
Roast for 35 minutes.
Remove from oven, open the foil and set aside to cool
Add 1 Tablespoon of Olive Oil to a small saucepan, heat up over medium flame. Add onion and cook until softened, about 5 minutes
Add the wine and stir together
Take the garlic and squeeze the roasted garlic cloves into the wine/onion mixture being careful not to drop any casings into the mixture.
Bring to a boil and cook for about 5 minutes, the liquid will slightly evaporate
In a cup, add 4 tablespoons of water and 1 Tablespoon of corn starch, mix together well. Set aside
Add the 1/2 and 1/2 to the garlic, wine, onion mixture and stir in the water /corn starch
turn the heat up medium high and bring to a boil, lightly stirring until sauce thickens - about 5 minutes
When the sauce is thicken, take off the heat
Pour the sauce through a sieve (or strainer) and press the garlic onion mixture through the strainer. Discard garlic onion mixture
Set sauce aside
Scallops
Add 1 tablespoon of olive oil to skillet.
Be sure to thoroughly pat dry the scallops - they should not be wet!
When the skillet is nice and hot (just before smoking point) add the scallops and cook on one side until nicely seared and gold brown. Do not touch the scallop while it is cooking.
Using Tongs, flip the scallop and cook the other side (3-5 minutes), until golden brown
Remove scallops and set aside
Plating the Dish
Place four scallops on a plate
Take long strips of the Red Pepper and roll in a circle, place on top of two scallops (it will look like a flower)
Place a small dollop of Black Olive Tapenade on the other two scallops
Add salt and pepper to taste
Serve Immediately
Variation 2: Seared Scallops with Garlic Sauce, Pepper Roses and Tapenade
If using Creamy Garlic Wine Sauce - add 2 Tablespoons of sauce in the middle of the 4 scallops (middle of dish) Serve Immediately
Variation 3: Scallops on a flat bed of corn With Garlic Sauce, Pepper Roses
Take the Ear of corn and with a very sharp knife, cut from top to bottom to get a flat bed or ear kernels. They will be cut in strips.
Place 2-4 scallops over the strips of Corn
Add Pepper Strips on top of the scallops for garnish
A Lobster Threesome: Three different lobster salads that can be served New England style with slightly toasted hot dog buns, or placed over a plate of mixed greens tossed in a light dressing. I bought pre-cooked lobster and crab meat from The Lobster Place at Chelsea Market and set about to create three unique salads based on the ingredients I had at home. Each variation is simple to make and can be done as one salad or you can prepare all three to enjoy this lobster love fest.
Lobster salad with Curry Aioli (Top left)
Asian Lobster + Crab Salad (Center)
Tarragon Lobster & Celery with Mayonnaise (Bottom Left)
My favorite one - hands down was the simplicity and taste of the Tarragon Lobster Salad. Which is yours?
Directions: Mix all ingredients together. Place in a 1-Cup Measuring cup and press down with a spoon on all sides and center. Flip upside down and slap bottom of measuring cup to release the lobster salad.
Directions: Mix all ingredients together. Place in a 1-Cup
Measuring cup and press down with a spoon on all sides and center. Flip
upside down and slap bottom of measuring cup to release the lobster
salad
Tarragon Lobster Salad
1 cup of lobster meat
1 Tablespoon of Lite Mayonnaise
1 Tablespoon finely diced fresh Tarragon
Directions: Mix all ingredients together. Place in a 1-Cup
Measuring cup and press down with a spoon on all sides and center. Flip
upside down and slap bottom of measuring cup to release the lobster
salad
Serve with a salad or your favorite bread: hot dog rolls (Lobster Rolls New England Style), Corn Chips or Baguette -- and a bottle of white wine.
For those that LOVE Bacon, you can never get enough. Here is a dish that my sister brought to a dinner for a starter: bacon wrapped pineapple. All you need is a package of bacon, a can or two of pineapple chunks and toothpicks. Lay the bacon flat on a cutting board. Cut into thirds. Place a piece of pineapple on the end and roll the bacon around the pineapple. Secure with a toothpick. Place on a cookie sheet or broiler pan and broil for 5-7 minutes to nicely brown the bacon. Its as easy as that!
This dish can be served as an appetizer, a side dish, or as a complement to eggs for an extravagant breakfast in bed. You can use black or red caviar based on whatever your budget allows. I use Salmon roe for its larger, firmer bead and juicy sweetness--and its favored cost. Salmon roe caviar cost about $20 a tin, much less expensive than Buluga, Servruga. I also like the mildly salty flavor of this caviar.
I usually buy caviar from Hanson's Caviar Company in the Hudson Valley. Their Keta Salmon Caviar is harvested from the Alaskan Chum Salmon. This roe is large with a golden-orange color, firm texture & clean burst of crisp salmon flavor.
Roasted Potatoes, Caviar and Creme Fraiche Serves four / cut in half for two
Ingredients:
12 Baby Yukon Gold Potatoes
1/8 cup of olive oil
pinch of salt
Creme Fraiche
2 - 3 oz tin of Keta Salmon Caviar
fresh chives
Directions
Pre-heat oven to 375 degrees.
Wash potatoes and pat dry. Cut in half lengthwise, place halves in a bowl and hand mix in the olive oil and salt, and evenly coat the potatoes.
Place the potatoes on a cookie tray or roasting pan. If a potato has a rounded bottom and will not sit flat, cut a sliver off the bottom to allow an even flat base.
Cook potatoes for about 30 minutes until potatoes start to brown to a light golden color. Remove from oven and set aside to cool (about 7-10 minutes)
When potatoes are cool enough to handle, take a spoon and gently dig out an almond-size groove from the center. We do this so the creme fraiche will sit "in" the potato and not roll off.
Place 1/2 - 1 teaspoon of creme fraiche in the center of the potato (depending on the size of your potato and what it will hold)
Using an ivory spoon (or other non-metal spoon) top each potato with a generous scoop of caviar
Using a pair of sciossors gather a bunch of chives in one hand and snip over the potatoes to garnish
Serve immediately
Serve with champagne or white wine for a celebratory feast. By the way, you can replace the baby yukon potatoes for thick-cut home-made potato chips for a sexy twist.
My first time making home-made dumplings inspired me to look into Asian Cooking and I am now on an adventure to find a great cookbook - easy Asian cooking for beginners so if you have any suggestions please send me the info.
Here is the recipe for the Mushroom Dumplings I made that same night.
Fried Mushroom Dumplings
Ingredients
2 tablespoons of oil
1 lb of mushrooms (any combination will work)
3 cloves of garlic, minced
1 teaspoon freshly grated ginger
1/2 cup of finely chopped water chestnuts
1/4 cup of finely chopped scallions
2 tablespoon soy sauce
1 1/2 teaspoon sesame oil
1 teaspoon rice wine
1 teaspoon freshly grated ginger
1/4 teaspoon salt
1 teaspoon sesame oil
2 teaspoons rice wine
Round Dumpling Wrappers or Wonton Skins
small bowl of water
Sesame oil for cooking
3 stalks of scallions, cut into rings
Dipping Sauce
Mushroom Filling
Heat a large skillet over medium-high heat add oil and cook until hot. Add mushrooms and cook for about 10 minutes until the liquid has evaporated.
Add garlic and mix together cooking for another minute or two
Remove from heat. Stir in ginger, scallions, soy sauce, sesame oil, rice wine and water chestnuts. Set aside to cool.
Making the Dumplings
Place a small bowl of water next to your assembly spot.
Place a dumpling wrapper or wonton skin on a flat surface.
Add 1 teaspoon of the shrimp mixture in the center.
Dip your fingers in the water bowl and run it along the outer edges of the dumpling wrapper.
Fold
over the two edges of the round dumpling to create a 1/2 circle. Pinch
the center together, sealing together. Continue to seal the edges of the
entire dumpling by making small pleated folds from the outer edges to
the center - two on each side.
The sealed edges are the top of the dumpling the bottom will be flat.
Continue to prep all dumplings and cover with a lightly damp cloth or saran wrap to prevent from drying.
Cooking the Dumplings
Over medium-high heat, add sesame oil to a large non-stick pan or wok and get pan nice and hot. Reduce to medium heat.
Add
the dumplings flat side down and fry for 1-2 minutes until the bottoms
are a golden brown. Remove from pan and place on paper towel to drain.
When I decided to try my hand at home-made dumplings I headed to the best source in New York for the ingredients---China Town. I spent a day there with my dear friend Gemma, who guided me in and out wonderful shops, markets and restaurants. We had the best day visually devouring all that Chinatown has to offer, and of course we tasted many delicacies along the way. With all my ingredients in hand, I headed home to take on my dumpling mission.
My first time making dumplings started out with a minor glitch as I burned the first batch of nine. However, once I got the hang of it, making home-made dumplings is a breeze. For me, the tricky part was frying the dumplings. It really depends on how hot your stove/pan gets;
and the type of oil you choose--should you deviate from the recipe. Needless to say, the first batch completely burned- and to be honest it was my fault for I was watching a TV show that pulled me away from paying attention-my bad! From that point on I stayed in the kitchen lovingly frying each dumpling and getting in sync with the heat of my pan. I do need to work on getting a beautifully even golden fried look. Next time I would like to experiment with steaming the dumplings; perhaps even steaming and then frying the bottoms for soft and crunchy bite. All in all, we really enjoyed my first try at Asian Dumplings. I made two batches, Fried Shrimp Dumplings and Fried Mushroom Dumplings (my next post).
Shrimp Dumplings & Dipping Sauce While it may appear as a long list of ingredients, once you have everything in place, measured, cut, minced and mixed, it is a very easy recipe to manage.
Ingredients
1 lb of peeled shrimp, deveined
water and ice-cubes
1 heaping tablespoon of baking soda
1 egg white
2 tablespoon soy sauce
1 1/2 teaspoon sesame oil
1 teaspoon rice wine
1 teaspoon freshly grated ginger
1/4 teaspoon salt
1 tablespoon corn starch
2 tablespoons of finely chopped chives
1/2 cup canned bamboo shoots, finely chopped
1 package of Round Dumpling Wrappers or Wonton Skins
Sesame oil for cooking
3 stalks of scallions, cut into thin rings
Dipping Sauce
1/4 cup Light soy sauce
1/2 teaspoon rice wine vinegar
2 teaspoons sesame oil
1 clove of garlic, finely chopped or minced
1/4 teaspoon fresh ginger, finely chopped or minced
1 teaspoon Asian Chili sauce
3 scallions, cut into thin rings
Mix together all ingredients, except scallions. Set aside. Just before serving add scallions.
Prepping Shrimp Filling
Clean shrimp and rinse. Place shrimp in a large bowl and cover with very cold water. Add a tray full of ice cubes. Add baking soda and message/work into shrimp. Let stand for 1/2 hour.
Drain the shrimp, coarsely chop and Set aside
In a bowl, whisk together the egg white, soy sauce, sesame oil, salt, rice wine, ginger and cornstarch. Stir in the water chestnuts and chives.
Add shrimp and place in refrigerator, marinate for 30 - 60 minutes.
Making Dumplings
Place a small bowl of water next to your assembly spot.
Place a dumpling wrapper or wonton skin on a flat surface.
Add 1 teaspoon of the shrimp mixture in the center.
Dip your fingers in the water bowl and run it along the outer edges of the dumpling wrapper.
Fold over the two edges of the round dumpling to create a 1/2 circle. Pinch the center together, sealing together. Continue to seal the edges of the entire dumpling by making small pleated folds from the outer edges to the center - two on each side.
The sealed edges are the top of the dumpling the bottom will be flat.
Continue to prep all dumplings and cover with a lightly damp cloth or saran wrap to prevent from drying.
Cooking the Dumplings
Over medium-high heat, add sesame oil to a large non-stick pan or wok and get pan nice and hot. Reduce to medium heat.
Add the dumplings flat side down and fry for 1-2 minutes until the bottoms are a golden brown. Remove from pan and place on paper towel to drain.
Who doesn't love bacon? This recipe was submitted to Seduction Meals by George of NYC. Not only is the asparagus greatly enhanced by the enticing flavor of bacon, this recipe is also visually captivating and a wonderful finger food to serve your bacon-loving spouse.
Bacon Wrapped Asparagus Rolls
Ingredients:
about 9 slices of bacon - three slices per bundle of asparagus
1 bunch of thin asparagus spears, preferably thin, ends removed
1 Tablespoon butter
2 Tablespoons vegetable oil
salt and pepper to taste
Directions:
Blanch asparagus to al dente
Drain and place on a cutting board or plate to cool down.
Take 5-6 asparagus spears and wrap the spears from top to bottom in layers of bacon, slightly over wrapping bacon the edges
Repeat until all vegetables have been wrapped in bacon
Salt & Pepper to taste
Heat skillet over medium high heat. Add butter and oil. Place asparagus spears in skillet and cook for 5-6 minutes on each side, browning bacon to taste
Turn up heat on the skillet and cook the bacon until crisp, about 2-3 minutes
Place the asparagus on a cutting board and cut into 1" rounds from top to bottom
Monday, the 15th of November 2010, marked the launch of Marja's Dumpling Academy at the newly-opened "2nd floor on Clinton" on the Lower East Side.
I had the pleasure of joining Marja Samsom, The Dumpling Diva &
Hiromi, Sake Somelier Extraordinaire, for a delightful food & wine
tasting that included sipping an array of sake that was perfectly paired
with a variety of sweet and savory dumplings.
DUMPLING & SAKE TASTING MENU
Mushroom Dumpling with Mushroom & Enoki Salad paired with Bichuwajo (Junmai Ginjo sake)
Salmon Tartard Dumplings with Shiso Cucumber Pickle paired with Nanburyu (Junmai sake)
Pork & Prune Dumplings with Red Rabbage relish paired with Tomoju (Junmai Ginjo sake) Fig & Dark Chocolate Dumplings with Pomegranate Seeds paired with Yuzu Omoi (Yuzu sake)
During the evening Marja shares her dumpling secrets as she prepares,
fries and serves up each dumpling dish; you get to wrap a few dumplings
at your table, and you are given a recipe to take home to try this on your own. While the invitation states this is a "hands on cooking class", I found this a bit misleading. This is not a cooking class, rather it is a food & sake tasting where you listen and watch as Marja prepares her dumpling dishes. You do not have a food station, a frying pan and learn how to cook on the spot, which to me is more "hands on". Regardless, I thoroughly enjoyed each course and watching Marja do her "thing".
Each and every dumpling served was delicious. My favorite dumpling and sake pairing was the Salmon Tartare/shiso cucumber pickle that was paired with Nanburyu Sake, and the dessert dumpling of Fig & Chocolate - just divine! At the end of my evening I left fully inspired to add dumplings to my list of Seduction Meal recipes to try, and I bow down to the much deserved title bestowed upon Ms. Samson--the Dumpling Diva!
Marja's Mushroom Dumpling Filling
Ingredients:
1 box of bottom mushrooms, chopped in a food processor
4 pieces of medium sized dried shitake mushrooms, soaked until soft, then chopped
4 whole water chestnuts, roughly diced
4 cloves of garlic, grated
1 small knob of fresh ginger, grated
1 tbsp soy sauce
2 tbsp canola oil
sweet butter to flavor (optional)
Directions:
Heat canola oil in a 9" skillet
Add chopped bottom mushrooms and cook until most of the liquid has evaporated
Add grated garlic and ginger
Add chopped shitake mushrooms, heat thoroughly
Add water chestnuts
Flavor with soy sauce
Add a lump of sweet butter to your taste
Your dumplings are ready to stuff
Marja's recipe card ends here. Having done some research and hopefully remembering correctly the details of the night here is how to assemble and fry the dumplings.
Filling the Dumplings
Take one won ton skin at a time and place 1 heaped teaspoon of the mixture in the center of each.
Then moisten the four edges of the won ton skin
Fold the dumpling in half to form a triangle, pressing down on all edges to enclose the filling. Or you can gather or four corners and bring them to the center and pinch to form a pouch.
Deep-fry them for 15-20 minutes until the bottom is crisp. You can slightly push down on the dumpling as it fries.
Drain on paper towel and serve while still hot with your favorite dipping sauce.
This tasty flatbread will be light-textured,
golden, and about 1/2" tall. Crisp when it comes out of the oven and it
becomes chewier as it cools.With its roughly dimpled surface and craggy interior, focaccia is perfect for open faced sandwiches, dipping in flavored olive oils and/or various dips. This focaccia recipe lends itself beautifully to stuffing, either savory or
sweet. Here are three variations: one for a basic focaccia, one for a savory cheese version, and one for
a sweet breakfast treat featuring golden raisins.
Golden Focaccia Recipes Courtesy of King Arthur Flour
Ingredients:
Starter
1/2 cup cool water
1/16 teaspoon instant or active dry yeast
1 cup King Arthur Unbleached All-Purpose
Dough
2 teaspoons instant yeast or 2 1/2 teaspoons active dry yeast
1/2 cup lukewarm water*
all of the starter (above)
2 cups King Arthur Unbleached All-Purpose Flour
1 1/4 teaspoons salt
2 tablespoons nonfat dry milk
2 tablespoons olive oil
*Use 1 tablespoon less in summer (or in a humid environment), 1 tablespoon more in winter (or in a dry climate).
Topping
2 tablespoons olive oil
1/2 teaspoon dried rosemary
1/4 teaspoon coarsely ground black pepper
1/8 teaspoon coarse sea salt or kosher salt
Directions:
To make the starter: Mix the water and 1/16 teaspoon yeast, then add the flour, stirring till the flour is incorporated. The starter will be paste-like; it won't form a ball.
Cover and let rest at room temperature for about 14 hours; the starter will be bubbly. If you make this in the late afternoon, it'll be ready to go by the next morning.
To make the dough: If you're using active dry yeast, dissolve it with a pinch of sugar in 2 tablespoons of the lukewarm water. Let the yeast and water sit at room temperature for 15 minutes, until the mixture has bubbled and expanded. If you're using instant yeast, you can skip this step.
Combine the dissolved yeast (or instant yeast) with the remaining dough ingredients, and mix and knead--by hand, mixer, or bread machine set on the dough cycle--to make a soft, smooth dough. If you're kneading in a stand mixer, it should take about 7 minutes at second speed.
Place the dough in a lightly greased bowl, cover, and let it rise for 1 hour.
Gently deflate it, and allow it to rise for another hour; it should have doubled in bulk from its original volume.
Lightly grease an 18" x 13" baking sheet with a rim (or two 9" x 13" pans) with non-stick vegetable oil spray. Drizzle olive oil atop the spray; the spray keeps the bread from sticking, while the olive oil gives the bottom crust great crunch and flavor.
If you're using the baking sheet, gently pull and shape the dough into a rough rectangle, and pat it into the pan. As soon as it begins to fight you and shrink back, stop patting. If you're using two 9" x 13" pans, divide the dough in half, shape each half into a rough rectangle, and pat one piece into each pan. When the pieces start to shrink back, stop patting. Wait 15 minutes; pat the dough farther towards the edges of the pan(s). Repeat once more, if necessary, till the dough is close to covering the bottom of the pan(s).
Cover the pan, and allow the dough to rise till it's very puffy, almost billowy. This will take about 1 1/2 to 2 1/2 hours. Toward the end of the rising time, preheat the oven to 425°F.
Gently dimple the dough at irregular intervals with your fingers, pressing down firmly, but not abruptly; you don't want to deflate it too much.
Spritz heavily with warm water, and drizzle with 2 tablespoons olive oil (or enough to collect a bit in the dimples), then sprinkle with rosemary (or the herb of your choice), black pepper, and a bit of coarse salt, to taste.
Bake the focaccia for about 10 minutes. Reverse the pan(s) in the oven (top pan on the bottom, bottom pan on the top), and bake until the focaccia is light golden brown, about another 10 minutes. Remove it from the oven, and immediately turn it out of the pan onto a rack to cool.
Variations: The directions below call for you to divide the dough in half and bake it in two 9" x 13" pans. If you prefer, don't divide the dough, and bake it in an 18" x 13" pan.
Cheese-Stuffed Focaccia
Prepare the focaccia dough as directed above, dividing it in half.
Shape the two pieces of dough into rough 12" x 8" rectangles, and lay them down on a lightly greased work surface.
Spread each piece of dough with 2/3 cup crumbled or diced cheese of your choice, leaving about 1" bare all around the edges.
Fold two opposite edges into the center, like you're folding a letter; then fold the two ends into the center, again like a letter. You will have made a filled square. Gently press to flatten.
Place the filled breads into the prepared pans, and gently flatten them some more. Wait 15 minutes, and flatten again, pressing them as flat as you can without exposing the filling; you should be able to press this soft dough almost to the corners of the pan.
Allow the focaccia to rise, covered, for about 3 hours. Towards the end of the rising time, preheat the oven to 400°F.
Just before baking, spritz the focaccia heavily with warm water.
Drizzle it with olive oil (enough to collect a bit in the dimples), then sprinkle with rosemary (or the herb of your choice), black pepper, and a tiny bit of coarse salt.
Bake as directed in the original recipe.
Sweet Breakfast Focaccia
Prepare the focaccia dough as directed above.
Spray two 9" x 13" pans with non-stick vegetable oil spray, but don't drizzle with olive oil.
Once you've used your hands to shape the two pieces of dough into rough 12" x 8" rectangles, lay them down on a lightly greased work surface.
Spread each piece of dough with 2/3 cup golden raisins, leaving about 1" bare all around the edges.
Fold two opposite edges into the center, like you're folding a letter; then fold the two ends into the center, again like a letter. You will have made a raisin-filled square. Gently press to flatten.
Place the raisin-filled focaccias into the prepared pans, and gently flatten them some more. Wait 15 minutes, and flatten again, pressing them as flat as you can without exposing the raisins; you should be able to press this soft dough almost to the corners of the pan.
Allow the focaccia to rise, covered, for about 3 hours. Towards the end of the rising time, preheat the oven to 400°F.
Just before baking, spritz the focaccia heavily with warm water, and sprinkle with 1/2 cup (1/4 cup on each focaccia) coarse sparkling sugar, demerara sugar, or a combination
Looking for a appetizer that is delicious, easy to make and a great choice for your Seduction Meal? It doesn't get better than this...Kobe Beef Dumplings. Crispy, beefy, tangy--100% heavenly. Pair this dish with a medium bodied Japanese Lager such as Kirin, Asahi or Sapporo and you'll be king or queen of your next romantic meal for two.
8oz Kobe Beef (sirloin, tenderloin, skirt or hanger)
2 tsp Brown Sugar
1 tbsp Red Wine Vinegar
1 tsp Thyme
8 Wonton Wrappers
1 Egg, whisked with a little water
2-3 tbsp All Purpose Flour
Canola oil for pan frying
Directions
1. Finely chop the kobe beef. 2. Heat some oil in a frying pan, add the beef, sauté until browned. 3. Remove beef, drain excess oil. 4. De-glaze with the vinegar, add the sugar and thyme almost immediately. 5. Toss the beef in the sauce. Let the mixture cool. 6. Lay out each wonton wrapper and fill the middles with a teaspoon of the filling.
7. Moisten the still exposed portions of the wrapper with the egg wash. Gather the corners up and gently press them together to create bundles.
8. Dust the dumplings in a little flour.
9. Get a quarter inch of oil hot in a frying pan, until it starts to bubble when you touch it with the corner of a dumpling. 10. Carefully lay three to four dumplings in the pan, taking care not to overcrowd the oil. Fry them on each side until golden brown and crispy.
11. Serve with low salt soy sauce, with your favorite Asian dipping sauce or in a bowl of pureed soup.
I love fried calamari with special dipping sauces--tomato sauce, lemon or garlic aioli, spicy tomato salsa, ponzu sauce--what a guilty pleasure! This past weekend I decided to try this recipe two ways, one where you simply coat the calamari tings in flour and deep fry them, and the other where you coat the calamari rings in flour, egg and then bread crumbs (or panko flakes) for a crispier, cruncher variation. Personally I prefer the lighter, first version, but to each his own. I served my Calamari Fritto with a garlic aioli sauce and a light tomato sauce.I found the recipes below on BellaOnline and made a couple of tweaks.
The version above is the crispier, panko crusted calamari rings while the image below is the lighter version.
It is easiest to have the squid "cleaned" when you purchase them. Also be sure to keep them chilled until you are ready to fry them. You can cut them into rings and place in the refrigerator until you are ready. Calamari pairs well with beer or wine--just be sure to not over cook them as they will become chewy, and to serve them right away to enjoy them at their best.
Calamari Fritto Variation #1 Serves Four Ingredients:
Vegetable Oil - enough to cover the calamari rings (about 2 inches)
1 pounds calamari rings
1/2 teaspoon each of salt and pepper
1 1/2 cup flour
1 teaspoon paprika
1 teaspoon cayenne pepper
Directions:
Heat vegetable oil in a heavy skillet, when hot, turn heat down to medium (about 375 degrees).
Place calamari rings in a bowl and toss with salt and pepper
In a separate bowl mix flour, cayenne pepper and paprika
Working in batches by the handful, take a handful of ring and tentacles and place in flour to coat, gently shake off excess
Place in the hot vegetable oil, cooking for 3-5 minutes until golden and crisp.
Use a slotted spoon to transfer calamari to paper towels to drain
Serve with your favorite dipping sauce.
Calamari Fritto Variation #2 Serves Four
Ingredients:
Vegetable Oil - enough to cover the calamari rings (about 2 inches)
1 pound squid (calamari) sliced into rings
1 cup flour
2 large eggs, whipped
1 cup panko flakes (or bread crumbs)
Directions:
Heat vegetable oil in a heavy skillet, when hot, turn heat down to medium (about 375 degrees).
Place calamari rings in a bowl and toss with salt and pepper
Toss a handful of calamari with flour, shake off excess.
Roll in the egg
Roll in the panko flakes or bread crumbs
Fry for 3 or 4 minutes or until golden brown. Drain on paper towels\
Serve immediately.
Paula Laurita, BellaOnline's Italian Food Editor says: "Serve warm with fresh lemon slices. In all my years of living in Italy and traveling in Italy I have never, never been served tomato sauce with my fried calamari. This is an American addition. If you choose to serve a marinara sauce with your calamari keep it simple. It should not mask the taste of the squid"
I recently saw this recipe at Gourmet.com (God, I miss that magazine!) and decided to give it a try. Super easy to make this pan seared dish is ready in no time. Sautéing the squid in bacon fat adds a pleasing robust flavor to the seafood. This can be served as an appetizer or a main course.
Spicy Calamari with Bacon and Scallions Serves 4 as a main course Ingredients
Rinse squid under cold water, then pat dry between paper towels.
Halve large tentacles lengthwise and cut bodies (including flaps, if attached) crosswise into 1/2-inch-wide rings.
Cook bacon in a 12-inch heavy skillet over medium heat, stirring occasionally, until golden and crisp, then transfer with a slotted spoon to paper towels to drain.
Toss squid with 1/4 teaspoon salt.
Heat fat remaining in skillet over high heat until very hot, then sauté squid with scallions and red-pepper flakes until just cooked through, about 3 minutes.
Now here is a special treat that takes a little bit of time to bring it all together but it's definitely worth the effort. This recipe was created by Stefan, of NYC.
"The sweetness of the rock shrimp and sweet, nutty flavor of the Jerusalem artichoke are offset by the smoky flavor of the grilled poblano pepper. This is a truly unique stuffing, and if you enjoy squid, you will feast on a wonderful dish that can be served as a starter or as a main course."
Many people have never heard of Jerusalem artichokes. They are delicious! Jerusalem Artichokes are prepared like you would prepare any potato: bake, roast, boil or saute. Like potatoes, Jerusalem artichoke can be served with or without the skin.
Stuffed Squid with Rock Shrimp, Jerusalem Artichoke
Ingredients
1/2 lb rock shrimp, cleaned and diced
1lb (about 8) fresh whole squid, cleaned
1 large poblano pepper, grilled and chopped
6 Jerusalem artichokes, scrubbed clean, skin on
6 Tablespoons olive oil
1 medium onion
1/8 cup cilantro, chopped
1/4 cup clam juice
1/3 cup bread crumbs
1/4 cup Bertolli four cheese sauce, warmed
Chives
Directions Preheat Grill / Medium Heat and Spray the Grill with cooking spray
Grilling the Poblano Pepper
Rinse and pat dry the Poblano pepper. Brush the pepper with olive oil and place on open flame for 6-8 minutes to char the skin, this turns the skin black. With a pair of tongs turn the pepper over and repeat to the other side. (This can also be done on your stove)
Remove from heat and place the pepper into a bowl with a lid or plastic wrap and allow to steam. Set aside for 15 minutes to cool down.
Peel the blackened skin from the pepper (this should come easily off). Trim the top and cut in half, removing the seeds and stem.
Chop the Pepper
Wash your hands immediately (do not touch your face or eyes while working with the poblano pepper.
Jerusalem Artichoke
Brush each Jerusalem Artichoke with olive oil (or you can use butter); add salt and pepper to taste.
Place all of the artichokes on a sheet of heavy aluminum foil and secure tightly on all ends.
Place the wrapped pouch on a grill or in the oven and cook for 1/2 hour to 45 minutes.
Note: They will continue to cook in the squid. You should be able to pierce a fork in them but they should not too soft.
Remove from heat. Let stand for a couple of minutes to cool down
Place the artichokes in a food processor, with the poblano pepper. Add the clam juice and process until mixed. Set Aside.
Add the clam juice and puree. Set aside
Rock Shrimp
Heat skillet over medium heat, add 6 Tablespoons of Olive Oil. Add the onion and cook until golden brown, about 10 minutes.
Add minced garlic and cook for two minutes. Add the rock shrimp and cook until pink - about 2-3 minutes. Remove skillet from heat
Add Shrimp to the mixture in the blender along with the four cheese sauce and process until mixed by pulsating the mixture. You want to keep it course.
Stuffing: In a large bowl, mix together the stuffing (from the food processor) and the breadcrumbs. Let stand for 5 minutes.
Final Step
Take a large sheet of heavy aluminum foil and place on counter (large enough to place the 8 squid tubes on and seal all sides)
Stuffing the squid can be done with a small, thin spoon or by using a Pastry Bag which allows you to easily squeeze the stuffing into each calamari tube. You will need a nozzle this is large enough for the stuffing to pass through.
Stuff each calamari and place on the sheet of aluminum foil.
Stuff each calamari with a few long stemmed chives
Place another sheet of aluminum foil over the squid and tightly seal all sides to "steam" the calamari while it is cooking.
Place on the grill and cook for 1/2 hour.
Place the squid on a plate and drizzle some of the four cheese sauce on top.
Serve immediately with a glass of beer, white wine or champagne. Enjoy!
"Disclaimer:
Ogilvy Public Relations extended an invitation to the Bertolli Cooking Session
on behalf of their client Bertolli. I was not provided monetary compensation
nor was I required to post about the event or products upon accepting
the invitation. These opinions are my own."
This dish can be served as an appetizer or as a main
course. Sauteed shrimp, a variety of mushrooms, and diced pancetta are
served over polenta medallions topped with a touch of spicy tomato
sauce and crumbled ricotta cheese.
This dish that can be made in a half hour and boasts a medley of flavors in one bite.
Polenta Medallions with Mushroom, Pancetta and Spicy Tomato Sauce
Ingredients
1 Tbsp Olive Oil
1 small onion, finely chopped
2 cloves garlic, crushed
1/2 cup diced pancetta
1 jar of Bertolli Arrabiatta Sauce (spicy tomato sauce)
2 Tbsp Tomato paste
a pinch of red pepper flakes
2 Tbsp Olive Oil
1 Tbsp Butter
10 oz Button Mushrooms, cut into 1/4" slices
6 oz Portobello Mushrooms, cut into 1/4" slices
6 ox Shitake Mushrooms
Polenta: Homemade or Pre-packaged roll (easily found in supermarkets)
4 sun-dried tomatoes, julienne
garnish with flat leaf parsley
Directions
Heat
skillet over medium-high heat, add olive oil. When hot add onions and
pancetta - cook until golden brown for abut 8-10 minutes. Add garlic
and cook for 2 minutes.
Add tomato sauce, red pepper
flakes, and tomato paste. Lower heat to medium and let cook while
preparing the rest of the recipe.
In a separate skillet, add butter and olive oil. When hot, add mushrooms and cook for 12 - 15 minutes until golden
brown. Remove mushrooms and place in a covered bowl; set aside
Cook the Polenta as per directions--grilled, saute or bake. I used a prepared polenta roll.
Slice Polenta roll into 1-inch rounds. Saute or grill per directions
Plating the Dish
Place a spoonful of tomato sauce on each plate
Add 2-3 polenta rounds
Top with Mushrooms, julienned sun-dried tomatoes and ricotta cheese
Maria Hunt, also known as The Bubbly Girl, is the author of The Bubbly Bar, the ultimate guide to entertaining with sparkling wine cocktails. One of her favorite sayings, it's always better with bubbly! is true to my heart.
"Champagnes and sparkling wines are my passion and I want more people to pair these joyful wines with every day meals and especially when entertaining".
We are honored as Maria shares with Seduction Meals one of her favorite recipes: Champagne Brie Spread which she tells us pairs well with any brut sparkling wine with crisp acidity, such as cava, Prosecco, or brut champagne. "This decadent appetizer created by Fleming's Steakhouse isn't served at the restaurant any more, but they were kind enough to share the recipe." Thank you Maria!
Champagne Brie Spread Makes 1-1/2 cups spread
Ingredients:
8 ounces brie, cut out of the rind
6 ounces cream cheese
3 tablespoons grated parmesan cheese
3 ounces brut champagne
1 teaspoon white pepper
1 teaspoon butter, cut in pieces
2 teaspoons chopped Marcona almonds
2 teaspoons snipped fresh chives
6 or 7 Morello (brandy-soaked cherries), cut in half
1 teaspoon sun-dried tomatoes
Assorted crackers
Directions: In the bowl of an electric mixer with the paddle attachment, combine the brie and the cream cheese. Mix on low speed for 3 to 4 minutes, until smooth. Add the Parmesan cheese, champagne, white pepper and butter. Continue to blend for 5 minutes. Scrape down the sides of the bowl and mix for another 3 minutes.
Divide the spread into 5-ounce ramekins. Chill in the refrigerator for 30 minutes or until just set. Remove from the refrigerator just before serving, and let the spread warm up slightly. Garnish one of the ramekins with almonds, one with chives, one with cherries and the fourth with sun-dried tomato. Serve with assorted crackers.
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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A Wolfgang Puck-inspired Asian fusion hors d'ouevre. With a little wasabi and ginger, they're just the right level of spicy to help heat things up.
