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...
Rotisserie grilling results in the most succulent, juicy meats imaginable. Chicken, Rib Roast, pork roast, or a Leg of Lamb are perfectly prepared as the meat slowly roasts over an open flame. We love serving this roast with a few tablespoons of horseradish sauce, potatoes and a vegetable or a salad.
1/4 cup sour cream
2 tbsp prepared horseradish
2 tbsp dijon mustard
2 tbsp fresh dill, finely chopped
Garnish Optional: Chives
Mix ingredients together and refrigerate for 1/2 to 1 hour. Serve with Rib Roast and garnish with Fresh Chives.
Rib Roast / Prime Rib Ingredients
4 - 6 lb Standing Rib Roast
5 cloves of Garlic, cut in thirds lengthwise
Kosher Salt & fresh cracked pepper to taste
Fresh Rosemary, stems removed, leaves chopped
Note: it is best to cook with a meat thermometer.
Rub the roast with a generous amount of salt and pepper and let meat rest at room temperature for about 30 minutes
Place meat on a large wooden board. Make slits all over the roast and insert slices of garlic
Follow the manufacturer's instructions to secure the meat on the rotisserie rod. You can tie the roast with twine if desired.
Rub roast with a light coat of olive oil
Sprinkle fresh rosemary all over the roast
Preheat the BBQ Grill to High
Set the Rotisserie hardware/Roast into your BBQ/Grill and place pan under the roast to capture the dripping juices.
Let meat sear under high heat for about 10 minutes, keeping the lid open
Reduce heat to medium and close the lid, cooking at a temperature of about 300 degrees.
Cook the roast based on its weight: 15 - 20 minutes per pound
Working with your thermometer cook the meat according to your preferred doneness: Medium-Rare is 135 degrees.
Note: the meat will continue to cook once removed from the grill so be sure to remove it a few degrees before the thermometer gets to your desired target (in this case removing at 130 degrees)
When done allow the roast to stand for 15 minutes, remove the rotissrie forks and rod
Carve into slices and serve immediately, with au jus from the drip pan.
I had a hankering for a burger and wanted to create something different. Meet the ABC Burger; a quarter pound of organic lean beef, pan seared to perfection (my preference is medium rare). The bottom bun is slathered with chipotle sauce, topped with baby arugula and the burger (with our without cheese). The burger is then topped with alternate slices of avocado and bacon and a little more chipotle sauce. On top of that, a juicy slice of tomato. Cap this with the top bun that was slathered with a hot salsa sauce. Soooo good, I couldn't wait to take a bit as witnessed in this shot! : )
The ABC Burger: Avocado, Bacon and Chipotle Serves 4
2 lbs of lean Ground Beef
1 teaspoon of salt
1 teaspoon ground black pepper
4 tablespoons Worcestershire Sauce
(optional) Pepper Jack cheese slices
8 strips of bacon (2 per burger)
1 avocados (cut in slices - 1/4 avocado per burger)
4 large tomato slices
Medium or Hot Salsa Sauce (your favorite brand) - I like Rosa's Mexicana Tomato Chipotle Sauce
Another delicious recipe sent to us by George of NYC. Thank you George! You seem to be very busy in the kitchen this month. Maybe practicing to find the perfect dish for Valentine's Day?? Here is an example of a 5 ingredient recipe that is simple to prepare and worthy of a romantic meal for two. We love fast, easy and delicious! Serve this with Bacon Wrapped Asparagus Rolls on the side (see the previous post). Grilled Whole Branzino with Lemon & Thyme
2 whole Branzino, about lb each, cleaned / head on
1 lemon sliced in thin rounds
salt and pepper to taste
4 sprigs of fresh thyme
Rinse fish, and a pinch of salt and pepper inside the cavity of the fish
Place slices of lemon inside the cavity and sprigs of thyme; fold over to close fish
Make 3 slashes in the top of the branzino's skin
Drizzle with olive oil and add salt & fresh black pepper to taste
Grill the fish over medium low heat for 10 minutes on each side. For the last two minutes turn up the heat to slightly sear the outside
Place on a plate and serve with your favorite side dish and a bottle of white wine
An enticing seduction meal for seafood lovers: Honey Ginger Soy Salmon topped with Mayan Shrimp. This dish is made by placing a grilled Jumbo head-on shrimp from the Pacific Coast of Guatemala on top of a broiled slice of King salmon that has been marinated in honey, ginger, rice vinegar, fresh ginger, garlic and fresh cracked pepper. so simple....so delicious.
Mayan Shrimp Brush with a simple dressing made of of olive oil, a large clove of crushed garlic, a teaspoon of minced fresh parsely, and seasoned with sea salt and pepper to taste. You can also marinate the shrimp for an hour in the dressing before cooking. Grill or Broil on very high heat for 2 - 3 minutes per side until the shell is charred. Honey Ginger Soy Salmon Marinade salmon for 1 - 2 hours: 1/4 cup of honey, 3 tablespoons of Tamari Soy Sauce, 1/4 cup of rice vinegar, 2 cloves of crushed garlic, 1/2 inch of fresh ginger, grated, sea salt and pepper to taste. Place salmon skin side down in marinade. Turn over halfway through the time you marinate. Broil or Bake at 450 degrees for 8 - 10 minutes. NOTE: I placed the Mayan Shrimp in the broiler at the very end so they cooked together.
Plating the Dish Place the salmon on a plate and top with a Mayan Shrimp. You can use a toothpick on one side to hold into place. Serve with your favorite side dish, here I have grilled asparagus sprinkled with sea salt and fresh squeeze lemon juice. Bon appetit!
Light, clean, fresh; Chilean Sea Bass with Cilantro Sauce is one of my favorite fish recipes. Serve this with a crisp white wine and slow roasted plum tomatoes or grilled yellow squash, and you'll have a healthy, seductive romantic meal for two. Chilean Sea Bass with Cilantro Sauce
1 pounds sea bass
1 tablespoons butter, melted
1 tablespoons extra virgin olive oil
Garnish with Micro greens
Cilantro Sauce • 1 cup of firmly packed, chopped fresh cilantro, about 1 full bunch, rinsed • 1/2 cup of grapeseed oil or virgin olive oil, more as needed • 1/4 tsp lemon zest • 1 tablespoon fresh lemon juice • 1/2 large clove of garlic or 1 whole small garlic clove • salt to taste
Blanch the cilantro for 10 seconds in boiling water, drain. Place all ingredients in a blender. Puree until smooth. Set Aside
In a small saucepan over medium heat, or in a microwave, melt the butter
Remove from heat when the butter has melted, and set aside.
Heat the grill, medium/high
Lightly brush the grill grate with oil
Grill fish for 5 minutes, then turn and brush with butter. Continue cooking for 5-7 minutes, or until easily flaked with a fork.
Drizzle with cilanto suance and garnish with micro greens
With the Sea bass Kabobs and Grilled Peaches being such a hit, I decided to try another kabob recipe, this time Balsamic and Rosemary Scented American Lamb Kabobs. They were done just right, juicy lamb skewers with a hint of rosemary and balsamic flavors.
Balsamic and Rosemary Scented American Lamb Kabobs 6 servings
1-1/4 pounds American Lamb leg or shoulder, cut into 18 cubes
1/4 cup balsamic vinegar
3 cloves garlic, finely chopped
2 teaspoons finely chopped fresh rosemary leaves
3/4 teaspoon ground cumin
3/4 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon ground coriander
12 medium mushrooms
2 bell peppers, cut into 1-inch cubes
1 large red onion, cut into 12 wedges
1 large zucchini, cut into 12 pieces
6 wood skewers (12-inch) soaked in water
In small bowl combine vinegar, garlic, rosemary, cumin, salt, pepper and coriander.
Prepare kabobs by threading lamb, mushrooms, bell peppers, onion and zucchini onto skewers.
Baste with herb sauce.
Broil 4 inches from source of heat for 4 minutes per side or to desired degree of doneness:
145ºF for medium-rare, 160ºF for medium and 170ºF for well.
Before you pack away that BBQ, consider the romance of dining outdoors under the stars on a Fall evening with a Mediterranean style feast. This seduction meal calls for grilled Lamb Kabobs and Fennel that marinate overnight in a blend of juices and herbs. The results? Bold enticing flavors and tender, succulent lamb. This can be served with a side dish of rice. End your romantic soiree with the sweet temptation of baklava--here is a recipe from SimplyRecipes.com that caught my eye.
Here's an alternative to beef burgers that went over big time for my last BBQ bash. I served this with a tomato, onion dill salad, and grilled corn-on-the-cob. This was paired with ice-cold beer and lime slices.
Grilled American Lamb Burgers Recipe and photo courtesy of the American Lamb Board 8 servings
In large bowl, combine ground lamb, tomato sauce, oats, onion, basil, garlic powder, seasoned salt and pepper. Mix until all ingredients are blended. Shape into eight 1/2-inch thick patties.
To Grill: Cook over medium-hot coals. Grill 4 inches from coals 5 minutes on each side or until desired degree of doneness: 145ºF for medium-rare, 160ºF for medium or 170ºF for well.
To Broil: Place lamb patties on broiler pan. Broil lamb 4 inches from source of heat for 5 minutes on each side or until desired degree of doneness: 145ºF for medium-rare, 160ºF for medium or 170ºF for well.
Plating the Dish
Arrange lettuce leaf on bottom half of each bun.
Top with onion rings, 2 tomato slices, cooked lamb patties and bun top.
You can't go wrong with grilled steak and a delicious salad served with a full bodied red wine--such a simple seduction meal that is always a hit. Here we have grilled rib eye steak lightly seasoned with salt, pepper and minced garlic, grilled medium-rare, sliced and topped with two pats of black truffle butter. To accompany this dish we prepared a Mediterranean Salad of mixed greens, artichokes, black olives, cherry tomatoes, onions, olive oil and fresh squeezed lemon.
Grilled Steak with Black Truffle Butter Buttons Serves Two
For all the culinary vixens out there... listen up. There isn't a meat-eating man who can
walk away from this delicious treat... grilled BBQ pork ribs, jalapeno cheese corn bread, and an icy cold glass of beer. A friend of mine, who never tried pork ribs before, enjoyed this meal so much that he declared his life would be defined as "life before pork ribs" and "life after pork ribs". Now that's a Seduction Meal.
I like to serve this meal with a tomato / red onion salad with chopped fresh dilI, topped with olive oil, a dash of balsamic vinegar, finished with a pinch of Victoria Taylor's Australian Sea Flake salt. I typically cook BBQ ribs entirely on the grill, but I've seen so many recipes where they call for boiling the ribs first. So I tried it. After boiling the ribs I added a dry rub, and ended with my favorite BBQ sauce with a touch of spice. The results? Sweet 'n spicy caramelized sauce on the outside and moist, tender ribs on the inside. A big hit!
BBQ Pork Ribs
2 lbs. pork ribs 1 tsp. salt Bobby Flay Dry Rub Kick Ass BBQ Sauce (or your favorite BBQ sauce)
Boil the ribs in lightly salted water for 15 minutes. Remove the ribs and let them cool down a bit. Get your grill nice and hot and lower to medium heat.
Using your favorite dry rub (I used Bobby Flay's), rub the ribs on all sides. Lower the grill to medium low; place the ribs on the grill and cover. Cook for 30-40 minutes until the meat is no longer pink near the bone, carefully watching the ribs and turning often so they don't burn.
About 15 minutes before serving, add your favorite BBQ sauce on one side and turn this side to the heat. While they are cooking, add more BBQ Sauce on the side facing up. Grill the ribs on one side for 5 - 7minutes. Turning them over and cook for another 5 minutes. Add BBQ sauce again to both sides, turning the ribs over to caramelize the sauce.
Jalapeno Corn Bread
1 package of Jiffy Corn Muffin mix (8.5 oz) 1 egg 1/3 cup of milk 1 can of corn, drained 1/4 cup of cheddar cheese, grated 1/4 cup of cheddar cheese to sprinkle on top 1/2 jalapeno pepper jack cheese, grated 8x8 greased pan
Preheat oven to 400. Mix together muffin mix, egg, and milk. Gently fold in the cheese and corn. Pour into the greased pan, top with some more grated cheddar, and cook for 15 - 20 minutes. Let cool before serving.
I am enjoying a new love affair with another Australian culinary hit. First Donna Hay (to me a queen of seduction meals), and now delicious. magazine. As per their site, "delicious. celebrates food and the people who produce it, from celebrity chefs to passionate foodies from around Australia and the rest of the world. So whether you want a simple but scrumptious midweek meal or an impressive dinner-party menu, we've got the recipes you need."
In Volume 4 Issue 7 you will find the recipe for Kickass Barbeque Sauce. I chose to try this recipe because it uses a mix of spices that I wanted to explore: coriander, cumin, allspice and cayenne pepper. The resut was truly kickass as I used way too much cayanne pepper the first go around--having missread 1/2 teaspoon as 1 teaspoon. Let me tell you, tears were shed...but the taste was awesome. Not to worry, the measurement below is the right recipe, although I did increase the ketchup from 1/3 to 1/2 cup.
delicious. kickass barbecue sauce
1 tbsp olive oil
1 onion, grated
2 garlic cloves, crushed
1 tspn ground coriander
1 tspn ground cumin
1 tspn ground allspice
1/2 tspn cayenne pepper
2 tbsp brown sugar
1 tbsp lemon juice
1/2 cup ketchup
1 tbsp Dijon mustard
1 tbsp Worcestershire sauce
1 cup of water
2 sprigs of onions, finely chopped for garnish (optional)
Get ready for some serious sighs of satisfaction! When choosing a steak my preferences is rib eye and always medium rare. Serve this juicy grilled steak with the Tomato Blue Cheese salad (see salad recipes) or Roasted Rosemary Parmesan Potatoes (next post to come). Add a nice Bordeaux and you're good to go! One tip when cooking steak, it is best to let the steak stand at room temperature for 1/2 - 1 hour before cooking.
Grilled Rib Eye Steak with Sherry Mushrooms
Steak: Choose one large Rib Eye Steak for two, at least 1 inch think
cracked pepper and coarse salt, to taste
3 tbsp olive oil
3 tbsp of crushed garlic
2 tbsp of your favorite BBQ sauce (I used Pappy's Sauce for Sissies)
garnish with a tarragon leaves
Mushrooms: This recipe can be used in many ways; Pile mushrooms on top of thinly sliced, toasted baguette and serve as an appetizer. Serve over grilled steak, poultry, pork chops or with eggs. It is delicious on its own and can be served as a side dish to complement most main dishes.
This Seduction Meal Story, photographs and recipe was submitted by Jay R. from NY. Thank you for sharing this...Great Job!
"Cooking something special can be as seductive as eating it. Of course, cooking while entertaining takes a degree of confidence that, in itself, can impress as much as fancy ingredients. To my mind, seduction meals involve conversation, gazing, tasting, touch, and movement. Cooking and serving a meal allows ample time for all five. The only seduction meal that will ever matter to me was making homemade thin crust pizza on an outdoor grill at sunset on the deck of my country house. I made two with separate toppings; mozzarella with olives and fresh basil and a white pizza with chopped clams and garlic. A crisp Italian white wine got the conversation flowing and helped pull everything together. Mission accomplished!"
1 ball of pizza dough
1 medium size can of crushed tomatoes (San Marzano preferred),
1 ball of super fresh mozzarella cheese, slice ¼ inch thick
1/2 bunch of fresh basil leaves, chop into large coarse pieces
¼ cup of black oil cured olives, pull flesh off of pits
small can (6.5 oz.) of chopped clams, drain liquid
3 cloves of fresh garlic, slice super thin like they do in the movies