This year Valentine's Day falls on a Sunday allowing you to leisurely lounge around together all day long. What better way to start your day of romance than with a special breakfast for two in bed? Fill the room with slow, sexy music, pour two glasses of champagne Mimosas. Follow this with a breakfast tray with beautifully cut flowers and culinary delights. I have selected a luscious recipe created by Zen Chef of ZenCanCook.com and an alluring sweet treat you will love. I hope everyone enjoys a romantic, remarkable Valentine's Day! Until next year...

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A super easy recipe for your next breakfast in bed: Blueberry French Toast Sandwich served with a piping hot cup of coffee. Sweet, simple and fresh.


Blueberry French Toast Sandwich
Yields 3 servings

Ingredients:

• 1 package (3 ounces) cream cheese, softened           
• 1-1/2 tablespoons confectioners' sugar   
• 1 package (about 12 ounces) frozen French toast (6 slices)
• 3/4 cup fresh blueberries

Directions:

1. In bowl, stir together cream cheese and confectioners' sugar.
   
2. Heat French toast as package directs. 
   
3. Spread cream cheese mixture on French toast slices.
   
4. Spoon blueberries over cream cheese on 3 slices; cover with remaining slices. 
   

Plating the Dish:
Place sandwiches on plates; cut diagonally. Garnish with additional blueberries and confectioners' sugar. This recipe may be doubled.

Recipe courtesy of the Highbush Blueberry Council

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Another, stunning, seductive recipe by chef David Burke that is beautifully presented-- as one might offer a special gift. Even the most jaded gourmand will raise a toast in your honor as you serve this extravagant meal for breakfast, brunch, or a special breakfast in bed. Try it this weekend and email us with the results--we'd love to hear from you.

Organic Lobster Scramble with Caviar & Crème Fraiche in an Ostrich Shell
Recipe by David Burke, a leading pioneer in American Cooking

Ingredients:

• 4 organic eggs, beaten with two oz milk
• 2 oz lobster milk
• ½ oz shallots, minced
• 1 tbsp tomato fondue (see recipe below)
  
• 2 oz lobster bisque
• 1 tbsp sweet butter
• Salt/pepper
• 1 quenelle sour cream  (quenelle means oval or egg shaped)
  
• 1 oz caviar

Method

1. Crack open ostrich egg shell and clean interior.  Use this as a plate.  In a sauté pan melt butter.
2. Sautee lobster until cooked tender. 
   
3. Add tomato fondue, lobster bisque, eggs, salt, pepper and cook until soft.
4. Fill up egg shell and top with crème fraiche and caviar.  Serve with toast on side.

Tomato Fondue

Ingredients

• 1 tablespoon olive oil
• 1 large onion, finely diced
• 1 clove garlic, thinly sliced
• 4 cups canned tomato purée
• 1 tightly packed cup chopped fresh basil leaves
• Coarse salt and freshly ground black pepper

Directions

1. Heat the oil in a medium saucepan over medium heat.
2. Add the onion and garlic and allow them to sweat, stirring frequently, for about 10 minutes, or until translucent.
3. Add the tomato purée and one-half of the basil and bring the mixture to a simmer.
4. Immediately lower the heat and cook it, at a bare simmer, stirring frequently, for about 40 minutes, or until 90 percent of the moisture has evaporated.
5. Stir in the remaining basil and season with salt and pepper to taste.
6. Remove the pan from the heat and allow it to cool.
7. Store the mixture, covered and refrigerated, for up to 5 days, or freeze it, tightly covered and labeled, for up to 3 months.

Note: If you want to do this exactly as David Burke suggests, you can purchase an ostrich egg shell online at Ostrich.com for about $21 per. The more you buy the less they cost.

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Waking up to the sweet aroma of freshly baked blueberry muffins or scones will put a smile on anyone's face. Sweet, juicy and colorful, right now is the best time to find large, ripe blueberries bursting with flavor.  Look for fresh blueberries that are firm, dry, plump, and smooth-skinned. And, a added bonus: Eating blueberries, as part of a healthy diet, may help ward off several key risk factors for cardiovascular disease and diabetes, such as an accumulation of belly fat, high cholesterol, and high blood sugar. So grab a handful of fresh blueberries and pop them in your mouth for a satisfying sweet treat. 

Blueberry Mini Muffins
Yields 24 muffins

Ingredients:

• 2 cups self-rising flour
• 1/2 cup sugar
• 3/4 cup milk
• 1 large egg, lightly beaten
• 1/4 cup butter, melted
• 1-1/2 cups fresh blueberries

Directions:

1. Preheat oven to 425°F.
2. Lightly grease 24 (1-inch) mini-muffin pan cups.
3. In a medium-sized bowl, combine flour and sugar.
4. Make a well in the center; add milk, egg and butter.
5. Stir gently until mixture begins to form a soft dough; fold in berries; spoon into mini-muffin cups, dividing evenly.
6. Bake until tops are golden, 12 to 15 minutes. Serve warm.

Per muffin: 83 calories, 13 g carbohydrate, 2.6 g total fat, 1.5 g saturated fat

Recipe courtesy of The U.S. Highbush Blueberry Council

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Wake up this weekend with the tempting aroma of fresh baked strawberry scones--the perfect companion to a hot pot of coffee and the Sunday paper... in bed of course.  Serve slightly warm with your favorite jam, honey or clotted cream.
Fresh Strawberry Scones
Yield: 8 Servings
Recipe courtesy of California Strawberry Commission

• 1 3/4 cup unbleached flour
• 4 tbsp. butter, refrigerated
• 2 tsp. baking powder
• 1/2 cup fruit juice concentrate
• 1/4 cup plus 1 tbsp. milk
• 1 tsp. lemon zest
• 2 cups sliced California strawberries
• 4 tbsp. strawberry jam

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Mother's Day is just around the corner. Why not whip up a sexy souffle omelet with balsamic strawberries and serve your wife a celebratory breakfast in bed.  To show how much you really appreciate everything she does for you and your children make this day extra special by setting up the breakfast tray with two glasses of champagne, two creamy chocolate truffles, and for that magical touch, add a love note and small vase of roses.  Happy Mother's Day to all the mom's out there.
Soufflé Omelet with Balsamic Strawberries

Ingredients

• 1½ cups (about 8 ounces) fresh California strawberries, stemmed and quartered
• 1 tablespoon chopped fresh mint
• 1 tablespoon aged balsamic vinegar
• 2 teaspoons granulated sugar, divided
• 2 large eggs, separated
• ¼ teaspoon vanilla
• 2 teaspoons butter
• Confectioners' sugar, as needed

Directions

1. In bowl, combine strawberries, mint, vinegar and 1½ teaspoons of the granulated sugar; set aside.
2. In small bowl, whisk egg yolks with vanilla and remaining ½ teaspoon granulated sugar for 1 minute or until slightly thickened.
3. In bowl of electric mixer, beat egg whites until they form soft peaks. With rubber spatula, fold yolks into whites until no streaks remain.
4. In 10-inch nonstick skillet over medium heat, melt butter. (To make 2 individual omelets, use 6-inch nonstick skillet.)
5. When butter is sizzling, add egg mixture, spreading it into an even layer with spatula. Cover pan; reduce heat to low. Cook omelet 3 to 4 minutes or until golden brown on bottom and barely set on top.
6. Spoon strawberries down center of omelet; with spatula, fold omelet in half over filling.
7. Slide omelet onto plate; dust with confectioners' sugar.

Recipe courtesy of California Strawberry Commission

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Wake up to Tyler's Brioche French Toast Waffles with Caramelized Apples and Bacon. Served with a mocha cappuccino whipped up with an immersion blender.



BRIOCHE FRENCH TOAST
Yield: serves 4
Time: 30 minutes

Ingredients

• 4 thick slices (1-1/2 inch slices) brioche bread non-stick spray powdered sugar, for dusting French toast batter:
• 3 eggs
• 1/4 cup whole milk
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon

Directions

1. Make French toast batter in a shallow dish: combine all the ingredients and whisk together.
2. Lay pieces of brioche in the batter and flip to soak evenly.
3. Heat up your waffle iron and spray with non-stick spray. Toast each piece, one at a time until golden brown and crispy about 3 minutes.
4. Keep warm in the oven while you toast the rest.
5. Serve crispy brioche French toast topped with caramelized maple apples and roasted bacon.
6. Dust with powdered sugar.

CARAMELIZED MAPLE APPLES
Yield: serves 4
Time: 12 minutes

Ingredients

• 2 tablespoons unsalted butter
• 4 Granny Smith apples
• 1/2 cup of maple syrup

Directions

1. Peel and cut apples into small wedges.
2. Set a large non-stick pan over medium heat and add butter. Once butter melts and foams, add apples and toss to coat.
3. Saute until apples are just tender on the outside and start to caramelize about 10 minutes.
4. Add maple syrup and simmer for 2 minutes until sauce is thick and syrupy.

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Piping hot cranberry chocolate scones, a bowl of seasonal berries, a pot of fresh brewed coffee, and the weekend paper--what a great way to ease into the weekend. Scones can be served plain or with sweet butter, jam or clotted cream.

To set the right mood: While the scones are baking, pour two cups of coffee and turn up the volume as you embrace the sexy sounds of Getz/Gilberto with saxophonist Stan Getz, guitarist João Gilberto and composer Antonio Carlos Jobim on piano. This quintessential samba CD features the classic hits: "Girl from Ipanema" (sung by Astrud Gilberto, the guitarist's wife), "Corcovado" ("Quiet Night"), and the definitive version of "Desafinado."


Cranberry Chocolate Scones    
12 scones
Recipe Courtesy of Recchiuti Confections

Ingredients:

• 1 1/2 cups buttermilk
• 1 extra-large egg
• 1 teaspoon pure vanilla extract, preferably Madagascar Bourbon or Tahitian
• 5 tablespoons granulated cane sugar
• 3 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 teaspoon orange zest, about 2 oranges
• 1/2cup unsalted butter, very cold and cubed
• 1/3 cup 65% chocolate, coarsely chopped
• 1/3 cup dried cranberries
• 1/4 cup heavy whipping cream (used for brushing tops of scones)

Click here to order Getz/Gilberto

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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

1. Place salmon skin down on cheesecloth. Leave enough cheesecloth on all sides to completely cover finished product.
2. Mix sugar, salt and pepper and spread evenly on fish. Place lemon grass and lime leaves on fish.
3. Wrap salmon in cheesecloth and place in a perforated pan (place tray underneath pan to collect juices)
4. Place another pan on top of fish with 2 to 3 pounds of weight.
5. Cure under refrigeration for 36 hours.
6. Remove cheesecloth and scrape off the cure. Slice thinly on an angle.

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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.

Pommes Dauphine Capped with Caviar
Serves 4
Recipe Courtesy of California Caviar Company

Ingredients:

• 2 oz paddlefish caviar

Dauphine potatoes:

• 2 russet potatoes
• 2 tablespoons unsalted butter
• 1/2 teaspoon salt
• 1/3 cup all-purpose flour
• 2 large eggs
• vegetable oil for deep-frying the potatoes

1. 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.
2. In a saucepan combine the water, butter, and salt, bring to a boil, and stir in the flour all at once.
3. 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.
   
4. 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.
5. Add the potatoes and beat the mixture until it is combined well.
6. Place the mixture in a baking pan and chill 1 hour.
7. Once chilled, cut out 1-2 inch rounds with a cookie cutter.
   
8. 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

1. Push eggs through a mesh strainer. Add remaining ingredients and top potatoes with a spoonful of egg mixture and a teaspoon of caviar.

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Surprise your lover with an unusual homemade treat--organic fruit Pop Tarts paired with a cup of steaming hot chocolate or coffee. We're all familiar with the store bought variety, but when has someone handed you their very own homemade version? You know its going to taste far superior to the box you find on the shelf at your grocer's, so start cooking!  While pop tarts taste best served warm out of the oven, you can also bring them to your next outing. Unwrap this seductive pastry at an outdoor sports event, on a break while skiing, or while lounging in bed on a lazy Sunday morning.

Organic Pop Tarts
Recipe courtesy of Foreign Cinema: Chefs Gayle Pirie and John Clark

Ingredients:

• 1 cup all purpose flour
• 1/2 teaspoon kosher salt
• 1/2 teaspoon sugar
• 1/2 cup (1 stick) unsalted butter
• 2 tablespoons cold water for mixing
• 1 cup homemade preserves/jam from organic fruit such as apple, apricot, cherry, wild blueberry, cherry, mango or your favorite fruit flavor
• Powdered sugar

1. Preheat the oven to 375 degrees. Place the flour in a bowl with the salt, sugar, and cut the butter into small pieces. Work the flour and butter together with your hands, until the mixture is well blended. Sprinkle the water over the mixture to smooth out the any small irregular clumps. Work the dough vigorously until it is relatively smooth. You may also use a food processor, if desired. Wrap in plastic and let the dough rest 30 minutes.

2. Roll out the tart dough on a cold lightly floured surface. The dough should be about 1/8" inch thick. Cut rolled out dough into 3" by 5" shapes, using a postcard as a visual gauge. (For smaller tarts, simply use a smaller measurement.) Cut 8 rectangles, and use a pastry scraper to place 4 bottoms onto cookie sheet lined with parchment.

3. If you have the time to make homemade jam - go for it! If not you can use a high quality store bought jam.
Place 2 to 3 tablespoons of jam onto the center of each pastry of the 4 bottoms. Place the 4 pastry tops onto the jam centers, aligning the corners. Press the edges with a fork, until each tart is closed, working around the entire rectangle. (These may be prepared ahead of time and refrigerated or frozen.)

4. Bake for 25 minutes, or until the tarts are golden brown. Serve immediately with a sprinkling of powdered sugar.

Note: The filling varies on the time of year. Choose an organic store bought jam if you don't have time to make your own.

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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.

And, there are many recipes that elevate to another level when adding caviar such as my grilled lobster served over crab ravioli with cream sauce--try topping this with a delicate black caviar. Or for a special breakfast in bed try salmon caviar rolls.

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What better way to celebrate the weekend then starting it with a special treat like breakfast in bed. And how  enticing would a luscious Crab Frittata served with a French Kiss be? Why not try it this weekend?

These recipes are the creation of Gayle Pirie and John Clark, proprietors of French Cinema restaurant in San Francisco.  Long standing tenures at Zuni Cafe and Chez Panisse earned them critical approval for the purity, quality and consistency of their cuisine.

The French Kiss
Recipe courtesy of French Cinema: Chefs Gayle Pirie and John Clark

Ingredients:

• 2 oz. Grey Goose vodka
• 0.5 oz cold Lillet
• cold champagne
• orange rind

Preparation:
1. Pour 2 oz. of Grey Goose vodka in a mixing glass filled with ice.
2. In a chilled cocktail glass, pour a 1/2 oz. of cold Lillet
3. Strain vodka into cocktail glass and top with cold champagne
4. Rub the rim of the glass with an orange rind and garnish with the twist

Dungeness Crab Frittata
Serves 2
recipe by French Cinema: Chefs Gayle Pirie & John Clark

Ingredients:

• 1 T butter or olive oil
• ¼ cup pre-roasted potatoes
• ¼ cup picked Dungeness crab
• 3 T fresh ricotta
• salt to taste
• 3 whole eggs
• 1 T chopped chives
  

Preparation:
1. Preheat the oven to 350 F.
2. Over medium heat melt the butter or olive oil in an oven-proof nonstick skillet. (The pan should measure about 9 or 10 inches in diameter.)
3. Saute the potatoes for 1 minute
4. Beat the eggs in a bowl, season lightly with salt, and add to the pan.
5. Turn the heat to low, stir in the crab meat, and ricotta.
6. Place in oven on middle rack and cook for 6-7 minutes or until the frittata has gently risen.
7. The frittata should be gently cooked throughout, but not dry.
8. Allow the frittata to rest for 1 minute, and then carefully slide it onto a warm plate.
9. Garnish with chopped chives.

French Cinema features a California / Mediterranean influenced menu and full oyster bar and has earned three stars from The San Francisco Chronicle and nine consecutive "Top 100" rankings. Dinner is served nightly as well as weekend brunch both Saturday and Sunday. Foreign and independent films are screened in our covered outdoor courtyard.

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This Seduction Meal was sent to us by Judi of Long Island NY.

A favorite Sunday brunch for many French Toast can be topped with berries of your choice, pecans, sliced bananas, walnuts--wherever your mood takes you. And always use real maple syrup. Add a dollop of creme fresh, some berries, and powdered sugar for a sweet treat.On a serving tray, present this dish with coffee, and/or champagne, and the Sunday paper--served in bed of course.


Judi's French Toast

4 large eggs
1/2 cup half and half
1 teaspoon vanilla
1 teaspoon cinnamon
4 slices challah bread cut crosswise, 1 inch thick
2 tablespoons butter
Sliced strawberries
Real maple syrup

In a bowl whisk eggs until foamy. Add half and half, vanilla, and cinnamon. Dip the challah bread in the egg mixture coating on all sides, and set aside.

In a large heavy skillet over medium-low heat, melt1 tbsp of butter. Add the challah bread to the skillet--all four if they fit otherwise you can cook them two at a time. You can also use a griddle. Press down on the bread with a spatula, when the bottom turns a golden brown (2-3 minutes), carefully flip each slice and repeat on the other side.

Serve immediately while still warm.

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When preparing your Seduction Meal have a little fun with your creativity, specifically in how you plate the dish. Think of contrasting colors, architectural treatments (adding height), positive and negative space, mixing textures, and enhancing the dish with garnishes and sauces. For inspiration pay special attention to how chefs present the dishes served at your favorite restaurants. And take a look a the various styles and techniques of "plating" as seen on TV food shows and in the pages your favorite food magazines like Bon Appetit, Gourmet, and Saveur.

I have prepared a brunch for two: a simple smoked salmon dish served with creme fraiche potatoes garnished with capers and diced cornichons; and I have plated the dish using two different presentation styles.



For added color, and the opportunity to serve up a playful finger food, add a bowl of ripe juicy strawberries to your table or breakfast try. For added effect take advantage of this lovely time of year and move to an outdoor setting such as a patio, a luscious green lawn surrounded by flowers, or a boat moored in a remote location--what better way to enjoy a romantic meal for two?

Smoked Salmon with Creme Fraiche Potatoes recipe
recipe from 86 San Francisco (with some minor modifications)
Restaurant 231 Ellsworth

Creme Fraiche Potatoes
The potatoes are delicious on their own and can be served as a side dish to accompany many main dishes.

8 baby yukon potatoes
1 cup creme fraiche
2 diced cornichons
1 tbsp chervil, minced
1 tbsp chives, minced
1 tbsp parsley, minced
2 finely diced shallots (optional)
1 lemon, juice and zested
salt and pepper to taste

Smoked Salmon
1/2 lb smoked salmon, thinly sliced

Garnish
capers
finely diced or snipped parsley and/or dill

Preparing the Potatoes and Salmon
Add potatoes to a large pot of cold, salted water. Bring to boil and then lower heat, simmering until done. Drain and let cool until you can handle them. While the potatoes are cooking, combine the creme fraiche-potato ingredients in a medium-sized bowl.

Next, cover the middle of 2 large plates with thin slices of smoked salmon. Exactly how you arrange the slices is up to you and your preferred presentation. Set aside until ready to serve.

Mixing the Potatoes
When cool, peel the potatoes (it is easier while they are slightly warm). Slice or cut them based on how you choose to present this dish. When you are ready to serve, place the potatoes in a large bowl with creme fraiche mix and carefully combine until the potatoes are covered in the creme fraiche.

Plating the dish
Take the salmon plates and place a portion of the potatoes on top of, or on the side of the salmon. Again, this will depend upon how you prefer to plate your dish. Sprinkle salt and pepper and a good squeeze of fresh lemon on top of the salmon. Garnish with capers and snipped parsley and/or dill  Serve with toast points or sliced baguettes.

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No doubt about it, there is something special about being served breakfast in bed. As you lie there barely awake savoring images of the night before, your lover is in the kitchen creating the next interlude for seduction.

The aroma of brewing coffee permeates the room--a cup is delivered your way with a kiss. Soft sounds of slow, enchanting music ease you into the day. New aromas waft from the kitchen. In anticipation of something special to come, twisted sheets are smoothed out, pillows are propped up, blinds slanted to let the daylight in.

Breakfast is served and it is indeed special. On a serving tray with flowers and champagne, sit a plate of Corn and chipotle pancakes with grilled lobster and roasted corn pico de gallo topped with crema for two. A glass of champagne is poured. Now that's a Seduction Meal!


Another glorious recipe from the cookbook Mod Mex: Cooking Vibrant Fiesta Flavors at Home by Scott Linquist, executive chef of Dos Caminos---my new favorite cookbook.


While this recipe is enough to serve six, I assure you the flavors get better the next day so you will LOVE that fact that you can cook up more pancakes and have it again. For this breakfast-in-bed soiree, I highly suggest preparing everything the day before, allowing all flavors to settle in, and giving you more time to enjoy the late morning in bed before and after this memorable meal. The only thing you will have to do is make the pancakes and plate the dish.

And for those who like to dance into the wee hours, once all the elements of this dish are prepared, this can easily be served up as a truly seductive midnight snack after your night out on the town.

Basic Crema (needs to set overnight)
Makes 2/14 cups
2 cups heavy cream
1/4 cup buttermilk
2 canned chipoltle chiles in adobe, pureed
1 Tbsp freshly squeezed lime juice

In a small saucepan, heat the cream to about 90 degrees F. Pour the cream into a bowl, whisk in the buttermilk, and cover with a cheesecloth or dry, clean towel. Set in a warm place such as a gas oven with just the pilot light on, overnight until thickened. (My pilot light isn't always on, however, I placed the bowl in my oven after having been cooking all night and this worked fine). If still not thickened in the morning, leave  in for 2-4 more hours. Stir well, cover and refrigerate.

Note: Just before serving the pancakes you will combine the crema, pureed chipotle, and lime juice. Season to taste with salt.

Roasted Corn Pico de Gallo
3 cups roasted corn (use 1 cup for recipe above)
1 cup diced tomatoes
1/2 cup diced red onions
1/2 cup chopped fresh cilantro leaves
1/4 cup diced jalapeno chiles
2 Tbsp freshly squeezed lime juice
1/4 cup olive oil
kosher salt

Heat a large skillet over medium-high heat. Add the oil and the corn and saute until the kernels are lightly browned and tender, about 5 minutes. Reserve 1 cup for the pancake batter below.

In a large bowl, mix together 2 cups of corn with the rest of the Pico de Gallo ingredients, season to taste with salt, cover and refrigerate for at least 1/2 hour.

Pancake Batter
2 cups yellow cornmeal
2 cups all-purpose-flour
1 1/2 tsp baking powder
1 tsp kosher salt
1/2 cup buttermilk
1/2 cup milk
5 large eggs
6 Tbsp unsalted butter, melted
2 Tbsp melted butter to brush on lobster and griddle
4 Tbsp honey
2 Tbsp canola oil
1 cup roasted corn (See below)
2 chipotle chiles (from a can), chopped
1/2 cup chopped fresh cilantro leaves

To make the batter, in a large bowl, combine the cornmeal, flour, baking powder, and salt.

In a separate bowl, combine the buttermilk, milk, eggs, 6 tablespoons of the butter, and the honey. Whisk together until smooth. Stir one cup of corn (reserved from the Pico de Gallo prep), the chipotles, and the cilantro into the buttermilk mixture, add the dry ingredients, and mix just until blended. Cover the batter and refrigerate for at least 1 hour before using.

Lobster
3 1lb lobsters (I went to my seafood market and bought fresh cooked lobster meat)

If you are cooking fresh lobster, in a large pot bring at least 4 quarts of salted water to a rolling boil. Add lobsters, cover the pot, return the water to a boil and cook for about 7 minutes, or until the shells are bright red. Remove the lobsters. Let cool. Gather the tail and claw meat whole, and any remaining meat from the shells. Cut the tails in half lengthwise. Set aside.

Next Morning Seduction: Bringing it all together!

In the morning, all you have to do is heat up the lobster meat, spice up the crema, and cook the pancakes, and plate the dish.

1. Take the meat and brush lightly with melted butter, season with salt and pepper to taste. Heat up a skillet, saute briefly in the skillet to warm and slightly brown the lobster meat. Remove from heat.

2. Remove the crema from the refrigerator. Combine the crema, pureed chipotle, and lime juice. Season to taste with salt.

3. And now for the pancakes. Heat a griddle or large non-stick skillet over medium-high heat. Brush with a little butter and ladle on enough batter to make 3- to 4-inch rounds. (I had to add a bit more milk to make it creamy enough for a ladle). Cook the pancakes until bubbles form on the surface and the bottom is golden brown, 1 1/2 to 2 minutes. (Be careful, as your skillet or griddle gets hot, this will cook faster). Turn with a spatula (press down gently), and cook the second side until golden brown. Prepare 2 pancakes for each person.

Plating the dish
On each plate, serve 2 pancakes, one garnished with half a lobster tail, and the other with a claw. Spoon on some Roasted Pico de Gallo, drizzle with Crema, garish with watercress sprigs, a bit of cilantro leaves, and serve. 

It doesn't get much better than this!  Thank you Scott Linquist!

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This recipe was sent to us by Diane, NYC.

"This Seducer's Breakfast was served to me the morning after by my very first lover---he was quite a bit older and taught me a thing or two. Since then I have served it to a few lovers of my own!"

 

Most important is the serve the eggs with mimosas using very good champagne and fresh squeezed orange juice. For the Eggs Benedict the real trick is to get everything ready at the same time. Start by making the Hollandaise Sauce. You will need:

1/2 cup unsalted butter

3 beaten egg yolks

1 tablespoon of lemon juice

1 tablespoon of water

salt and white pepper

paprika

Cut the butter into thirds and bring it to room temperature. In the top broiler (or just a pan or bowl sitting on top of a saucepan of boiling water) combine egg yolks, lemon juice and water. Add a piece of butter.

Cook, stirring rapidly with a whisk until butter melts and sauce begins to thicken. Add the remaining butter a piece at a time, stirring constantly until melted. Continue to cook and stir for 2 - 3 minutes until sauce thickens. Immediately remove from heat. If sauce is too thick or curdles, immediately whisk in 1-2 tablespoons of hot water. Season to taste with salt and pepper.

Now for the rest--The Eggs. You will need:

4 eggs

2 English muffins, toasted

4 slices of Canadian Bacon, cooked to your liking

You can poach the eggs in an egg poacher, or if you don't have one you can use a pan of simmering water. Carefully slide the cracked eggs into the water (I use a cup). Simmer the eggs uncovered for 3-5 minutes cooking until egg whites are completely set and yolks are not too hard.

Remove eggs with a slotted spoon and place them on toasted English muffin halves which have been covered with 1-2 slices of Canadian Bacon which has been broiled or warmed in a frying pan for a couple of minutes. You can get the toasting + broiling done while the eggs are poaching but you have to keep moving! Top each egg with that delicious Hollandaise Sauce and a dusting of paprika, pop the cork and you'll soon be ready for the next round!

For your creative morning pleasures, I found these variations on Eggs Benedict on wikipedia:

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I used to take this great photography class at Cooper Union whereby the instructor, Eric Feinblatt, would throw out a word a week and our challenge was to go out and shoot our interpretation of that word. The work presented by the students was extraordinary; filled with creativity, thought-provoking approaches and enough conversation and critique to fill each class. You were inspired to push yourself beyond the expected.

I took this approach when I stumbled upon this image. I loved the way the food was styled, shot and presented; so I decided to reverse engineer this process by concocting a recipe to go with the photo. While I am not a food photographer, and this photo is definitely better than mine, I have to say this dish tasted as good as the original shot looked.

Salmon Tobiko Rolls

4 oz - 8 oz of smoked Scottish Salmon*

4 tablespoons of creme fraiche

2tablespoons of whipped cream cheese

2 tablespoons of tobiko caviar (fish roe)

1teaspoon of fresh, finely chopped chives

fresh cracked pepper

1/2 cup of mixed greens

2-4 tablespoons of fresh Malossol American Keta Salmon Caviar

*Note: This recipe provides enough of the creme fresh mixture for 8 rolls. 4 oz of smoked salmon makes 4 rolls, 8 oz = 8 rolls.

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This recipe was submitted by Stefan in NYC.

A beautifully presented dish meant for breakfast in bed, the frittata, or open faced omelet, is easy to prepare and impressive to serve.

Mexican Frittata

8 eggs
1/2 cup of half and half
salt and pepper
3 tablespoons of sweet butter
3 heaping teaspoons of cilantro, chopped
3 tablespoons of chopped yellow chives (Chinese garlic chives)
1 medium tomato, coarsely chopped
1 cup of sharp cheddar cheese
Tortilla chips

Garnish
1 avocado quartered and thinly sliced
lemon juice
black pitted kalmata olives
Dollop of chipotle

Whisk together  eggs, half and half , and salt and pepper. Melt butter in a large skillet. Add cilantro and yellow chives, sauté over medium-low heat until soft. Pour egg mixture into skillet, cover and cook until outer edges begin to slightly brown. Add 1/2 cup grated cheese, replace cover and allow cheese to melt into the frittata.

Heat broiler. Slice avocado and drizzle with fresh lemon--set aside. Place the remaining cheese (1/2 cup), over the frittata and place the uncovered skillet under the broiler until starts to brown and frittata fluffs up, about 2-3 minutes. Slide the frittata on to a plate. Garnish with sliced avocado and place in a pinwheel fashion around the plate. Add olives and place a dollop of chipotle in the center. Grab two cups of coffee, a bag of tortilla chips and hop back into bed.

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