The first time I ever tried a soft-shell crab po' boy I was in New Orleans eating at a place, that in my opinion, served up the best--Ugeslich's. Not much for a hero sandwiches (give or take a few), this sandwich blew me away. So much so, that every trip to New Orleans started with a meal of this splendid treat, plus some oysters and a cold beer or two served by the owners, Anthony and Gail Uglesich. On my last trip to NO, I was saddened to hear the restaurant closed. It was a conversation before Hurricane Katrina, so it wasn't a complete surprise.

So, in this glorious soft shell crab season, I tip my hat to Anthony and Gail for the many years of culinary seduction they gave us all, while I prepare one of the few sandwiches I would consider serving as a Seduction Meal.

panko crusted soft shell crab po' boy

2 cleaned soft-shell crabs
flour
2 eggs, beaten
1 cup Japanese Panko breadcrumbs
Peanut or Vegetable oil
Crusty Italian or French bread
mayonnaise (you can use plain, garlic aioli, a basil or cilantro mayonnaise)
mixed green lettuce
sliced cherry tomatoes
fresh squeezed lemon
garnish: sliced scallions

• In a deep heavy-bottom pan, heat 1 inch of peanut oil over high heat. You want the oil to cover the crab 1/2 way
• Dredge cleaned soft-shell crab in flour, coating all side
• Dip floured crabs into beaten eggs and then dredge into panko breadcrumbs, coating well
• Reduce heat to medium and place the soft shell crabs into the pan
• Fry crabs until golden brown and cooked through, turning a few times so as not to burn
• Drain the crabs on paper towels using a rack

• Warm the bread for the sandwich in the oven for about 3 minutes
• Remove the bread from the oven. Slather mayonniase on both sides
• Lay a small hand-ful of greens on the bottom of the sandwich and top with one of the crabs
• the legs will hang over the sandwich--this is a good effect and allows you to nibble on the legs first
• Next add sliced cherry tomatoes, sqeeze fresh lemon juice over sandwich, and garnish with scallions
• Salt and Pepper to taste, and dig in. I like a nice chilled glass of beer with my sandwich
• Here's to you Ugelsich's! We miss you  xoxoxo

You can purchase an Ugelsich's Cookbook if you are a fan.

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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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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 Credit: 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.

Quesadilla Filling
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.

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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.

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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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