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...
I discovered this recipe in Bon Appetit magazine and saved it in my file of "must-try dishes", which is bursting with an array of exciting recipes I look forward to experimenting with. If only I had the time to try each and every one. I must say I really enjoyed this dish. The original recipe called for 8 drumsticks and 8 thighs. I substituted this for 2 large chicken breasts and 4 thighs. The recipe was easy to make and full of delicious flavors. Pure winter comfort food for a simple romantic meal for two.
You can find this recipe on Epicurious.com where they point out:
"This version of a tagine, the classic Moroccan stew, calls for dark meat because it stays moist when braised. If you prefer white meat, reduce the cooking time by 15 minutes"
Moroccan Chicken with Eggplant, Tomatoes and Almonds 6 - 8 Servings
Ingredients
6 tablespoons olive oil, divided
3 cups of sliced onions
6 large cloves of garlic, minced
1 tablespoon Hungarian sweet paprika
1 1/2 teaspoon coarse kosher salt
1 teaspoon turmeric
1 teaspoon ground coriander
1 teaspoon fennel seeds, ground
1 teaspoon, freshly grated black pepper
1/2 teaspoon ground cumin
1/2 teaspoon ground ginger
2 cups drained canned diced tomatoes (28-oz can)
1 cup water
3 tablespoons fresh lemon juice
2 chicken breasts, bone in, skinned (the original recipe called for 8 chicken drumsticks, skinned)
4 chicken thighs with bones, skinned (the original recipe called for 8 chicken thighs)
Here is a chicken dish with a little pizazz--something a little more
special that just roast chicken. I remember having
this dish prepared for me when my Parisian friend came to visit: Sauteed
Chicken with Apples in a brandy-based cream sauce. My version includes sauteed mushrooms, and a less heavy, but still seductive sauce. Here is my take on it:
Seduction Meals is pleased to present the third of a six-part series: Vietnamese Splendor by Tastemaker and Trendsetter, Moshe Aeylon.
"This dish is soooo satisfying. The layers of flavors are robust and the applause will truly make you feel like an iron chef. Although super simple to prepare the results are restaurant quality. You can't have enough of this savory sauce over your simple canvas "white rice".
Chicken Stir-Fried with Lemongrass and Chile Serves 4 to 6 with 2 or 3 other dishes Recipe and Photo by Moshe Aeylon Adapted from a recipe by Andrea Nguyen
1 stalk lemongrass, trimmed and finely chopped (about 3 tablespoons)
1 small red bell pepper, seeded and cut into ¾ inch squares
1/2 cup coconut milk
3 or 4 sprigs cilantro, coarsely chopped
Directions
In a bowl, combine the chicken, salt, sugar, curry powder, and fish sauce and turn several times to coat the chicken evenly. Set aside to marinate at room temperature for at least 15 minutes and for up to 1 hour.
In a wok or large skillet heat the oil over high heat until hot but not smoking. Add the shallot, chile, and lemongrass and stir-fry for about 1 minute, or until fragrant.
Add the chicken mixture and the bell pepper, quickly move them around to coat them with the aromatics, and then let the chicken cook, undisturbed, for about 1 minute, or until nicely seared. Using a spatula, flip the chicken pieces over and cook, undisturbed, for about 1 minute, or until nicely seared on the second side.
Add the coconut milk, lower heat to a simmer, and cook for 6 to 8 minutes, stirring occasionally to ensure even cooking. As the coconut milk reduces, it will simmer vigorously. The chicken is done when the coconut milk is barely visible; it may have even begun to render some of its oil.
Transfer to a serving plate, sprinkle with the cilantro, and serve immediately.
I've been hearing a lot lately of luxurious recipes using the organic and all natural Blue Foot chicken and had to find out what makes this bird so special and costly--roughly 10 times the cost of most other chicken.
The Blue Foot chicken is an American variety of the rare French chicken breed, Poulet de Bresse. Like many other chickens, the Blue Foot has a red comb and white feathers, however, where it differs, true to its name, is that it has steel-blue feet. It is slaughtered later than the usual chicken and then air-chilled. These two factors attribute to its highly praised stronger flavor and lean yet firm texture. Out of respect for the Blue Foot's rarity and quality, and to authenticate its breeding, the feet are traditionally included in tableside presentation.
Also called the California Poulet Bleu, you can easily find Blue Foot Chicken at MarxFoods, who gracioulsy provided this recipe for Seduction Meal readers. It is an easy alternative to roasting the whole blue foot chicken, however, the recipe can easily be adapted to most poultry. If you purchase the whole chicken, you will first need to fabricate the whole chicken in order to obtain the breasts and leg-thigh combos this recipe calls for. Click here to find out just how to "fabricate" the bird.
Pan-Roasted Blue Poulet with Roasted Yams and Herbs Recipe courtesy of MarxFoods.com (serves 4-5)
Ingredients:
2 Blue Poulet breasts and 2 thigh-leg combos.
2 yams or sweet potatoes
rosemary
1 cup heavy cream
one shallot
A few sprigs of fresh thyme
2 tbs of butter
½ cup dry white wine
Oil for the pan (peanut, vegetable, olive (not extra virgin)
This recipe is an easy, delicious meal that will warm you both on a cold winter night.
Drunken rum punch chicken stew Recipe courtesy of Mount Gay Rum serves 4
Ingredients:
1 whole chicken cut into pieces
1 tsp lime juice
¾ cup chopped onion
2 garlic cloves chopped
½ tsp minced scotch bonnet pepper
2 tbsp olive oil
1 liter pineapple juice
1liter orange juice
¼ cup brown sugar
1 cup Mount Gay Eclipse Rum
chives, parsley and tomato to garnish
Directions:
Season chicken with salt and pepper and lime juice.
Sauté onion, garlic, minced pepper in olive oil in a large pot over medium heat.
Add chicken and cook until chicken turns white turning so as not to burn.
Add orange and pineapple juices, sugar, and Rum.
Stew 1 ½ -2 hours.
Plating the dish Fill two serving bowls with stew and garnish with chopped chives and parsley and cherry tomatoes cut in half. We also have a few thin slices of yellow bell pepper for added color. Serve with warm, crusty bread to dip up this tasty sauce.
As we get ready for Valentine's Day its a good idea to try out a few recipes you might not have prepared before so you are sure the meal will be a success. While this recipe requires marinating overnight, this is an easy, seductive recipe where pomegranate juice adds flavor and color to these spicy, honey-kissed holiday hens.
Honey Roasted Game Hens with Pomegranates recipe from the Pomegranate Council -- serves 6
1 cup fresh pomegranate juice
1/2 cup and 3 tablespoons honey
1/2 teaspoon ground coriander
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/4 teaspoon cayenne pepper
6 cloves garlic, smashed
3 game hens, split in half
Salt and Pepper
Pomegranate seeds for garnish
Chopped, roasted pistachio nuts for garnish
To make 1 cup of juice, put 1-1/2 to 2 cups of seeds in a blender; blend until liquefied. Pour mixture through a cheesecloth-lined strainer or sieve.
Mix pomegranate juice, 1/2 cup honey, and next 5 ingredients; pour over hens. Marinate, covered, overnight or at least 8 hours in the refrigerator. Turn occasionally.
Season hens with salt and pepper. Bake at 450 degrees F, basting frequently with reserved marinade, until hens are just firm to the touch, about 25 minutes.
Remove from oven; let rest covered with a tea towel for 5 minutes. Brush each half with 1/2 tablespoon honey. Garnish with pomegranate seeds and chopped pistachios.
Every major region of India brings its own unique dishes. Murgh makhani or Butter Chicken is an Indian dish
from the Punjab region and is usually served with naan, roti, parathas
or steamed rice.
This dish is made by marinating chicken overnight in a yogurt /spice mixture that is usually made of garam masala, ginger, lemon or lime, coriander, cumin, turmeric, chilli, methi and lots of garlic. The chicken is then grilled or roasted. Makhani sauce is made from butter, tomatoes, almonds and various spices, often including cumin, cloves, cinnamon, coriander, pepper, fenugreek and sometimes cream. Once the sauce is prepared, the marinated and grilled chicken is chopped and added to it.
Enjoy, this is truly a delicious, exotic Seduction Meal.
Murgh Makhani (Butter Chicken) Serves 4
Chicken Marination Marinate for 4 hours or overnight
Ingredients:
6 chicken thighs and 3 whole chicken legs, skinned
7 large cloves of garlic
1/2" cube of ginger
1 1/2 tsp garam masala powder
1/2 tsp cumin powder
1/2 tsp coriander powder
1/2 tsp red chili powder or paprika
juice of 1 small lime
1/4 tsp of salt
16 oz of plain yogurt
Wash and pat dry the chicken pieces
Make slits on the chicken pieces with a knife, set aside
Place all of the ingredients except the yogurt in blender and puree
Place chicken in a bowl and with your hands thoroughly blend in the spiced garlic/ginger paste
Next add the yogurt and blend well
Cover with Saran wrap and let stand for a few hours or refrigerate overnight
Cooking the Chicken
Ingredients:
5 tbsp vegetable oil
dash of salt
In a large skillet, over medium-high heat add vegetable oil and a dash of salt
Add the chicken pieces covered in the marinade. Cover and cook over low heat until chicken is cooked through, turning chicken over during cooking
An intoxicating Mexican sauce made from a blend of chocolate, chiles, garlic, onions, nuts and more, depending on the chef, this chicken mole (pronounced MOH-lay) is an enchanting elixir well-suited for your next Seduction Meal. With its rich reddish-brown hue, a flash of heat, and a hint of chocolate you'll be amazed as bold, mysterious flavors flirtatiously dance on your palette.
This recipe was submitted to Seduction Meals by Stefan of NYC.
"Have you ever had a real homemade milk shake? So rich, thick and creamy? Your taste buds in 7th heaven? Well, that's what real mole sauce is like, not the thickening agents plus chocolate plus sugar variety. My favorite mole sauce is from a company called El Costeno and is made with 3 different kinds of chiles, mulato, pasilla and ancho. Yes, there is chocolate in the ingredients, just a hint (remember my motto, "a little surprise goes a long way"). Serve this dish with your favorite ice cold beer and a slice of lime, or go for margaritas. One bite and you'll both be chanting, Holy Mole!"
chicken mole and guacamole serves two
roast chicken 1/2 chicken, quartered El Costeno mole sauce
preparing the chicken and mole sauce I get the best Mole Sauce made by El Costeno, at a little Mexican grocer in New York. You can call El
Costeno at 973-652-3756 to find out their distribution. Normally, I make sauces from scratch, but why waste precious time in the
kitchen when El Costeno does it perfectly, allowing me to spend more
time with my lady.
Boil 1 cup water, slowly stir in 2 tbsp of mole sauce at a time adding more mole until sauce is thick and creamy. Place chicken on aluminum foil on a baking sheet; pour over mole sauce; place another aluminum foil sheet over top and crimp edges tight (you want to seal in the juices). Bake at 350 for approx. 40 minutes.
Another resource for Mole Sauce can be found at MexGrocer.com, and of course there are recipes for making this from sauce from scratch if you wish..
guacamole
4 avocados, ripe 1/2 small yellow onion 1/2 yellow, orange or red pepper (adds color to the guacamole) 2 heaping tbsp finely chopped cilantro
Gently mash the avocados into small chunks, being careful not over mash. Mix in remaining ingredients and set aside until ready to serve.
plating the dish Arrange the chicken on a plate.Spoon extra mole sauce over the chicken, Garnish with a pinch of finely chopped cilantro. Add side of guacamole with a tortilla chip inserted in the middle. You can top this with sliced tomatoes and onions if you like.
And if you are a true mole fan, don't miss out on the annual Mole Fair in San Pedro Atocpan, Mexico, a little city about 2 hours outside of Mexico City, held September - October.
Calling all foodies, gourmets and hot food fanatics. Have you ever eaten meat, chilli and chocolate together? If not, then the Mole Fair of San Pedro Atocpan (Feria Nacional del Mole) is calling you.Mole, sometimes known as mole poblano, is a pre-Colombian recipe with a combination of ingredients that would turn your mother's face green, if she knew you were eating it.Chillies are the main ingredient. Mulato, ancho, pasila and chipotle chillies along with unsweetened chocolate are what gives it the tanned black colour. Sesame seeds, garlic, ground cloves, coriander and cinnamon infuse the dish with multiple flavours. Other ingredients include turkey, lard, onion, tomatoes, raisins and sugar.
The fair dates back to 1978 and takes place in the mole capital, San Pedro Atocpán, which boasts some 50 mole mills where the ingredients are ground, sorted and packaged before being sent all over the world. Other attractions at the fair include a rodeo and fireworks.
review from NY Times
By CINDY PRICE Published: November 17, 2006
......When most Americans hear the word mole, they
often think specifically of mole poblano, but there are several types
of moles, in a variety of colors and flavors -- and not all of them
include chocolate. I had just witnessed this diversity
firsthand at the annual October Mole Festival in San Pedro Atocpan, a
tiny farming town on the outskirts of Mexico City. In the kiosks there,
women slapped at big balls of dough, shaping fresh tortillas to scoop
up mole from steaming pots. Local suppliers waved their hands
magicianlike over fat slabs of mole paste -- varying shades of rich
brown mole poblanos; bright green cilantro-infused mole verdes;
orangey-red pipián moles made with pumpkin seeds; peanut-butterlike
cacahuate moles; and mole almendrado, a dark almond mole that's the
local pride of San Pedro Atocpan..... Continue Reading...
A wonderful French classic, Coq Au Vin, is a special dish to serve up for your Seduction Meal. In this dish we feature another "fiery meal", igniting the cognac as it blends in with the slow cooked red wine sauce, pearl onions and mushrooms. The special ingredients here are the apple smoked bacon and the cocoa powder. Delicious! Definitely serve this with warm crusty bread to soak up this savory sauce.
Coq Au Vin
Overnight marinade (24-48 hours) 3 chicken breasts halves 3 chicken legs, cut in half 2 yellow onions, peeled and cut into 1/2" dice 3 shallots, peeled and diced 2 carrots, peeled and diced Bouquet Garni (handful of parsley, 2 sprigs thyme, and 5 bay leaves) 8 cloves of garlic, peeled 2 bottles of red wine
salt and pepper for seasoning the chicken 1/4 cup olive oil 2 Tbsp all-purpose flour 1/4 cup Cognac 2 cups chicken stock 1 Tbsp unsweetened cocoa powder 6 oz. apple-smoked bacon, diced 1 lb button mushrooms 1 pt small white onions
Garnish Minced Parsley (option) toasted croutons
Coq Au Vin Place chicken pieces, onions, shallots, carrots, bouquet garni and garlic in a large bowl. Add wine, mix all ingedients and cover with plastic wrap. Refrigerate for 24 - 48 hours.
Remove chicken from marinade and dry on paper towels, reserve marinade. Season Chicken with salt and pepper. Heat oil n a large casserole over medium-high heat. Add the chicken in batches and brown well on all sides. Remove pieces as done and set aside.
Add flour to casserole and whisk for 1-2 minutes on low heat. Return chicken. Remove casserole from heat. Add cognac and carefully ignite. Return casserole to heat and add marinade. Bring to a boil over high heat, scraping the brown bits from the bottom of the casserole. Add Chicken stock and return to boil. Reduce heat to low and simmer until chicken is tender; about 1 hour. Remove chicken from casserole and set aside. Strain the sauce through a sieve and discard solids. Return sauce to casserole.
Pour cocoa powder in a small bowl and whisk in about 1/2 cup of sauce and mix until smooth. Add cocoa mixture to casserole, then reduce sauce over medium heat to about 4 cups. Re-introduce the chicken.
Meanwhile, saute bacon, mushrooms, and white onions over medium heat for about 10 minutes. Remove this mixture from the saute pan with a slotted spoon and add to chicken casserole.
Plating the dish: Serve the finished dish in a bowl; top with chopped parsley and croutons (optional), and serve with a warm crusty bread and a Red Burgundy (Pinor Noir). For a more hearty meal, serve with a side of creamy mashed potatoes.
The culinary and mythological virtues of pomegranates have been extolled in art and literature since the time of the Ancient Greeks. Clearly, this exotic fruit has withstood the test of time for a reason. Famed for its lively color and refreshing juice, pomegranates add
beauty and flavor to appetizers, entrees, desserts and beverages.There are many wonderful recipes using pomegranates that are worthy of a Seduction Meal. Try a few before deciding upon your favorite as there is surely one that will add sparkle and a boost of love to your romantic soiree.
Pomegranate Cocktails
Featured are three cocktails using PAMA liquor: The Blushing Lady, Pama Passion, and Champagne Dreams.
The Blushing Lady
1 oz. PAMA Pomegranate Liqueur 2 oz. Vodka 1 oz. Pink Grapefruit Juice Lemon Wedge Course sugar, for garnish
Rub a wedge of lemon around the rim of a martini glass and dip the glass into a plate of coarse sugar. Set it aside. Pour the remaining ingredients into a cocktail shaker with ice. Shake and strain into the garnished martini glass.
Go to the bottom of this post for the other two recipes.
Halibut Rolled with Pomegranate Stuffing recipe from the Pomegranate Council -- serves 4
1 large or 2 pounds firm-fleshed, 1/2 inch thick halibut 1 teaspoon salt 1/3 cup olive oil or butter 1 onion, peeled and thinly sliced 3 garlic cloves, peeled and crushed 1/4 teaspoon freshly ground black pepper 1/4 cup chopped walnuts 1 cup pomegranate juice or 3 tablespoons pomegranate paste 1 tablespoon slivered candied orange peel 2 tablespoon fresh lime juice 1/4 teaspoon ground saffron, dissolved in 2 tablespoons of hot water 2 tablespoons chopped walnuts 2 tablespoons pomegranate seeds
Rinse
fish in cold water. Pat dry with paper towel and rub both sides with 1
teaspoon salt. Heat 1/4 cup oil in a large frying pan and brown onion
and garlic. Add all ingredients except the saffron water and lime juice
and cook for 3 minutes. Mix well and remove stuffing from heat.
Preheat
oven to 400 degrees. Lay fish out on the baking dish. Place a layer of
stuffing on one end of the fish about 1 inch long and gently roll from
the stuffing end and pin closed if necessary. Pour the saffron water,
the rest of the oil, and the lime juice over the fish. Place in the
oven and bake 10-15 minutes (until the fish flakes easily with a fork),
basting from time to time.
Arrange the fish on a serving
platter. Pour the sauce from the baking dish over the fish and garnish
with walnuts and pomegranate seeds.
Pomegranate and Papaya Salad withGinger Dressing recipe from the Pomegranate Council -- serves 6
Pomegranate seeds add lively color, flavor and crunch to this ginger-spiked salad.
1 medium pomegranate 2 tablespoons lemon juice 1/2 tablespoon white wine vinegar 1 clove garlic, chopped finely 1 teaspoon freshly grated ginger or a generous 1/4 teaspoon powdered 1 teaspoon sugar 1/4 teaspoon salt 1/8 teaspoon freshly ground black pepper 1/4 cup olive oil 2 heads endive, separated into leaves 3 quarts baby lettuce or other torn lettuce leaves 1 medium papaya, peeled, seeded and cut into 1/2-inch cubes 2 tablespoons thinly sliced green part of green onion
Separate seeds from skin and pulp of pomegranate (you should have about 3/4 cup seeds); reserve. To make dressing, mix lemon juice and next 6 ingredients; whisk in oil. Reserve. On a large serving platter, arrange endive leaves like spokes with tips pointing out. Toss papaya with 1 tablespoon dressing; reserve. Toss lettuce with remaining dressing; mound over endive leaves. Top with reserved papaya; sprinkle with pomegranate seeds, then with green onion.
For a main dish--try adding a mound of crab or lobster salad in the center.
PAMA Cocktails
CHAMPAGNE DREAMS 1 ounce Pama 1 ounce Cointreau 1 ounce Fresh orange juice 3 ounces Champagne or sparkling wine
Assemble the first three ingredients in a cocktail glass with ice. Slowly pour in the Champagne while stirring very gently to retain the bubbles and chill the mixture. Strain into a Champagne flute and garnish with an orange zest.
PAMA PASSION 1 1/2 oz. PAMA Pomegranate Liqueur ¾ oz. Peach Schnapps Orange Juice and Lemon Lime Soda Splash Grenadine Garnish with a lime
Jenn, from Leftover Queen has a delicious recipe for Pistachio Pomegranate Chicken. Visit her blog to review this recipe (and great photo), and much more--there are some really tasty romantic meals on her blog!
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)
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Moroccan Chicken with Eggplant, Tomatoes and Almonds
