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...
If you are looking for a fulfilling main-dish salad to serve up for your next seduction meal, consider the French inspired, colorful Salad Nicoise. Grilled tuna steak served over a medley of potatoes, kalamata olives, tomatoes, boiled
eggs, and anchovies. For an
added twist, I've topped this salad with a stream of green garlic
cilantro sauce.
SaladNicoise 1 cup of mixed greens, washed and set aside to dry 2 medium to hard-boiled eggs 6 small yukon or red potatoes, boiled pitted Kalamata olives hericot vert, steamed, enough for two anchovies (optional)
Prepare all ingredients and set aside while you prepare the dressing, cilantro sauce, and tuna steaks.
1/4 c. sugar Juice of 1 lg. lemon (3 scant tbsp.) 1 egg yolk 6 tbsp. vegetable oil
Place sugar in medium bowl. Add lemon juice and whisk until most of sugar is dissolved. Add yolk and whisk until sugar is completely dissolved. Add oil 1 tablespoon at a time, whisking constantly until dressing is thick and creamy. Cover and refrigerate. To serve, re-whisk dressing, if necessary. Pour over salad and toss gently.
Cilantro Sauce Go to the link above for the cilantro sauce recipe. Instead of using a garlic infused dressing, I preferred to add garlic to this delicious sauce. Also, as you will see, the original recipe prefers that sauce is blended until creamy. I preferred small garlic pieces for this version. You can reduce the recipe in half or use the left over sauce for sandwiches or dinner tomorrow night.
Seared Tuna 2 tuna steaks, the best grade you can find, about 1 inch thick 2 tbsp olive oil salt and pepper to taste 2 tbsp balsamic vinegar 1 lemon
Add olive oil to cast iron skillet, over medium high flame. Salt and pepper each steak. Place fish in skillet; add a sqeeze of fresh lemon juice over fish. Cook 3 minutes on one side, turn over and add balsamic vinegar. Cook for 2-3 minutes on this side, or until medium-rare or desired degree of doneness. Remove tuna from the skillet and heat immediately.
Plating the Dish
Place a handful of mixed greens each plate. Arrange the string beans, tomatoes, olives, potatoes and sliced boiled eggs on the plate. Drizzle with salad dressing. The various colors of these ingredients make for a visually beautiful presentation. Top the salad with a grilled Tuna steak and a stream of the garlic cilantro sauce. Add anchovies (optional).
San Francisco is a city filled with some of the best chefs and restaurants in the country. Add its close proximity to world-class wineries and you can easily understand why so many food enthusiasts travel to this city to revel in its culinary delights.
With this in mind, I happily purchased a cookbook that lets me bring San Francisco's top recipes to my Seduction Meal arsenal-- 86 San Francisco, a concept cookbook designed to look and feel like a traditional recipe box with 86 recipe cards. Each card features one authentic recipe, adapted for home cooks, from a selection of top restaurants in the Bay Area. Included are recipes from Chez Panisse, Gary Danko, Michael Mina, Boulevard, and One Market to name a few. In addition to San Francisco, 86 Recipes offers recipes from the top restaurants in New Orleans and and New York as well. Here is one example of an 86 San Francisco recipe.
Created by Michael Mina restaurant, this recipe for Butter-Poached Main Lobster wrapped in vanilla crepes served with a coconut Thai creme sauce is one of the many gems you will find in this cookbook. I've also had much success serving up char-grilled oysters with roquefort cheese and red-wine vinaigrette which is a recipe from the 86 New Orleans recipe box by Chef Scott Snodgrass of One Restaurant & Lounge in New Orlean
Butter-Poached Main Lobster with Vanilla Crepes Serves 4
Note: For this recipe you will need a fine mesh strainer, and allow at least 30 minutes for the crepes to rest in the refrigerator. You might want to prepare the dough first, refrigerate and proceed to the Thai Coconut Reduction.
Thai Coconut Reduction 2 Tbsp canola oil 1 inch of ginger, peeled and sliced 6 shallots, peeled and sliced 4 cloves garlic, peeled and smashed 1 stalk lemongrass, chopped 2 Tbsp Thai red curry paste 1 cup mirin 1 cup orange juice 10 oz unsweetened coconut milk, canned 2 cups heavy cream 1 bunch cilantro, chopped
Heat the oil in a heavy-bottomed medium sauce pot over a medium flame
Just before the oil begins to smoke, add the ginger, shallots, garlic and lemongrass. Stir to coat well with the oil.
Saute for 3-4 minutes until very fragrant.
Add the curry and stir well. Cook for an additional 2 minutes
Add the mirin and orange juice to the pot and reduce the heat so the liquid just simmers. Reduce until half the liquid is gone.
Add the coconut milk, cream, and cilantro
Simmer for about 20 minutes until the sauce has thickened and the flavors have come together. Strain through a mesh strainer and hold warm.
Vanilla Crepes
6 oz all-purpose flour 1 Tbsp sugar 6 Tbsp butter 1 1/2 cups whole milk 1/2 of a vanilla bean, seeds scraped 3 whole eggs 3 egg yolks Nonstick spray
Sift the flour, sugar, and salt together in to a mixing bowl
Place the butter, 1/2 cup of the milk, vanilla bean pulp and pod in a small pan and heat gently to melt the butter
Once the butter has melted, temper the mixture into the remaining cold milk and then whisk in eggs.
Combine the liquid into the dry ingredients being sure that there are no flour lumps
Strain the mixture through a fine strainer to remove any lumps and the vanilla been seeds/pod
Allow the batter to rest for at least 30 minutes in the refrigerator before using. Batter can be made up to a day ahead of time
When you are ready to cook the crepes, place a 6-inch nonstick pan over a medium-low flame. Be sure to allow the pan to fully preheat before attempting to make any crepes. Generously spray the pan with nonstick spray and ladle about 1/4 cup crepe batter into the pan swirling to coat.
If there is any excess of batter, pour it off before returning the pan to the heat.
Return the pan to the heat and allow it to set--this should take about 30-45 seconds. Once the edges just begin to look "dry", the crepe is done. You do not need to flip the crepe to release the crepe.
As you make the crepes, lay them onto an oiled piece of parchment paper or platter to cool. Continue working until you have the desired number of crepes.
Once the crepes have cooled, cover loosely with plastic wrap so they won't dry out.
Lobster
1/4 cup Sauvignon Blanc 1/4 cup chilled butter, cut into chunks 4 sprigs of thyme 1 fresh bay leaf Kosher salt and black pepper (4) 3-4 oz lobster tails, shelled
Add the wine to the pan and heat until small bubbles form.
Working with one chunk of butter at a time, whisk until incorporated. The butter should stay emulsified and thick
Add the herbs and season ot taste. Keep the pan on a low flame
When ready to serve, season the lobster tails and place into the butter-herb sauce.
Poach the lobster tails for about 8 minutes until just cooked through. Remove them from the butter and place onto a platter.
Assembly
Working with two Vanilla Crepes at time, lay them onto your work surface, overlapping one third, in a figure-eight shape
Place one lobster tail at the edge of the crepe and roll it up like a cigar. Trim any excess off the ends. Continue until all 4 tails have been rolled.
Place the lobster tails onto an oven-proof tray, brush them lightly with some of the lobster cooking butter and place into a 350 degree F oven for about 3-4 minutes, just to heat through.
Plating the Dish
Once the crepes are hot, carefully slice each tail into 3 sections and place in the center of a small dish cut-side up.
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...
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.
When I think of Spain I think Tapas and Paella--two signature dishes adored by many. Once you try paella you'll fall in love with this famous rice dish; and to top it off, its surprisingly easy to prepare, the recipe below was done in half an hour, which makes this a great choice for a quick seduction meal.
If you've never had paella (shame on you!), and want to try it first, there are many restaurants that specialize in this dish. One of my favorite places is El Quijote in New York,
next door to the famous Chelsea Hotel. Their Paella Valencia is served
with chorizo (a spicy sausage), chicken on the bone, clams and mussels,
roasted piquillo peppers, and saffron-colored rice. Valencia con
Langosta is served with Lobster. Other favorites in New York include El
Faro in the west village and the smaller, trendier Boqeria in the Flat
Iron district.
There are three main ingredients to good paella: the rice; the toppings (usually chicken, seafood, and/or vegetables) which with the broth flavor the rice; and saffron and "sofrito" (see below), the foundation for the dish's wonderful flavor and color. One piece of advice that always holds true in cooking: always use quality ingredients, and this is especially true for a good Paella.
There are a few secrets I found to ensure your dish is the best it can be:
1. Use a paella pan. A round shallow pan, called a paellera, with a large cooking surface that allows the rice to spread evenly along the bottom and easily absorb the flavors of the broth and the ingredients set on top. A delicacy of this dish is to discover the caramelized rice at the bottom of the dish. Be sure your stove (or outdoor grill) entirely heats up the bottom of the pan, otherwise you will have to rotate the pan to evenly distribute the heat.
2. Use a medium grain rice, preferably Spanish Calasparra or Bomba rice. If you can't find this rice, Goya has good rice and is easily find in local supermarkets.
3. Create a delicious "sofrito", a well cooked and fragrant sauce the serves as the foundation of flavor. Typically this is made with sauteed tomatoes, garlic, paprika and sometimes peppers.
4. If you can, get hold of some saffron. I know its expensive but its worth it. In addition to the sofrito, the saffron is an important part of the color and flavor of your paella. If you can't find saffron, don't worry, you can find medium grain rice that already has saffron in it, but you will sacrifice some flavor.
Paella Recipe Serves 6
1/3 cup olive oil 1 red bell pepper 1 orange pepper 4 Tbs garlic, chopped 1 whole chicken breast bone in, cut in 4 parts 2 thighs, each cut into 2 parts salt and pepper 2 cups Calasparra rice, or other medium grain rice 1/2 tsp saffron threads 1/4 lb of cooking chorizo, in 1/4 inch slices* 2 cups chicken stock 2 cups shellfish stock (I used clam juice) 1 tsp parsley, chopped 6-8 pieces medium shrimp, peeled and deveined About 10 clams and 10 mussels, scrubbed
* I couldn't find cooking chorizo, so it is not shown in the photo, but I love the flavor this imparts on this dish.
garnish Chives, snipped with scissors Lemon wedges
Preparing the Meal When cooking paella, there is no need to use the cover of the pan. Most pans do not come with covers for this very reason.
Preheat a 15" paella pan at high heat for 1 minute. Add olive oil, 1/2 of the garlic, and sliced peppers. Salt and pepper the chicken and add chicken pieces, frying
over high heat until golden. Remove to a platter. Add the chorizo and stir fry about 10 minutes. Stir in the rice and half of the saffron for about 2 minutes. Place the chicken back in the pan. Add the chicken and shellfish stock and simmer.
In a separate bowl or mortar, mix the remaining garlic and saffron, parsley, a tsp of water, and a dash of salt (I prefer sea salt) - mix well. Add the mixture to the pan and place the seafood in the pan. Mussels and Clams first, then shrimp on top. At this point you no longer need to stir the ingredients. Add salt and pepper and cook for 3-10 minutes or until the shrimp is a nice pink color.
plating the dish Remove some of the seafood and chicken pieces to get to the rice. Place 1 cup of the tasty rice on each plate. Arrange chicken and seafood on top of the rice, and add a few pieces of the spicy sausage on top. Add the colorful pieces of pepper all around and garnish with chives (or chopped parsley) and a wedge of lemon. Serve immediately with a tall glass of
Red Sangria Serves 6
1 bottle, about 3 cups, of dry red wine 1 orange, sliced in wheels 1 lemon, sliced in wheels 2 oz freshly squeezed lime juice 1/2 cup freshly squeezed orange juice 1/4 cup caster sugar 1/2 cup brandy
garnish: ice to serve sliced lime wheels, cut 1" slice, and slip the lime over the glasses edge
Place the orange, lime and lemon slices in a glass pitcher. Add the lime juice, orange juice and caster sugar, stir with a wooden spoon to mix all ingredients. Add the red wine and brandy, stir. Chill in the refrigerator for 4-8 hours letting all of the flavors blend and settle in. Just before serving add ice cubes to the pitcher, stir the sangria and serve
Hot Tip: With the tag line: The Best of Spain in America; LaTeinda.com is a good resource for all you paella needs..
Steak Diane is the perfect choice for the meat lover in your life. With a luscious brandy tinted cream sauce and grilled mushrooms sauteed with a mix of seductive flavoring--this dish is sure to make hearts flutter. You can use any cut of steak--I prefer filet mignon, which I used here, or rib eye. Serve with your favorite bottle of red wine.
For my Seduction Meal I choose to balance this sinfully rich meal with
a simple salad of mixed greens and cherry tomatoes served with toasted
bread and goat cheese with herbs. For a heartier meal you can also prepare creamy mashed potatoes or crispy French fries.
Steak Diane This recipe comes from the always charming, master chef Emeril. Here is the link to his original Steak Diane recipe as I've made a few minor adjustments
4 (3-ounce) filet mignon medallions 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 tablespoon unsalted butter 4 teaspoons minced shallots 1 teaspoon minced garlic 1 1/2 cups of white mushroom caps and shitake mushrooms, sliced 1/3 cup Cognac or brandy 2 teaspoons Dijon mustard 1/3 cup heavy cream 1/4 cup beef stock 2 teaspoons Worcestershire sauce 2 drops hot red pepper sauce 1 tablespoon finely chopped green onions 1 teaspoon minced parsley leaves
Season the beef medallions on both sides with the salt and pepper.
Melt the butter in a large skillet over medium-high heat. Add the meat and cook for 45 seconds on the first side. Turn and cook for 30 seconds on the second side, searing both sides to slightly brown. Add the shallots and garlic to the side of the pan and cook, stirring, for 20 seconds. Add the mushrooms and cook, stirring, until soft, 2 minutes. Place the meat on a plate and cover to keep warm. Keep cooking the mushroom mixture until mushrooms start to brown/caramelize.
Tilt the pan towards you and add the brandy. Tip the pan away from yourself and ignite the brandy with a match. (Alternatively, remove the pan from the heat to ignite, and then return to the heat.) When the flame has burned out, add the mustard and cream, mix thoroughly and cook, stirring, for 1 minute. Add the veal stock and simmer for 1 minute. Add the Worcestershire and hot sauce and stir to combine. Return the meat and any accumulated juices to the pan and turn the meat to coat with the sauce.
Remove from the heat and stir in the green onions and parsley. Divide the medallions and sauce between 2 large plates, sprinkle with a little bit of chopped parsley and rings of scallions. Serve immediately with a good bottle of red wine.
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.
Walking along Park Avenue I came upon one of my all time favorite contemporary Mexican restaurants--Dos Caminos. I was immediately drawn to a brightly colored book in the window-- Mod Mex: Cooking Vibrant Fiesta Flavors at Home by Executive Chef Scott Linquist. Needless to say, I rushed in to purchase my very own copy.
If you love Mexican food this is a must-have cookbook for your collection.There are over 125 recipes that highlight food from the regions of the Yucatan to Oaxaca with the creative flair Scott Linquist is famous for. I knew this book would be a keeper for my Seduction Meal library.
Flipping through the pages there were so many recipes I wanted to try. For my Mexican Seduction Meal I chose to serve "el amor de mi vida" Grilled Portobello Mushroom Tacos, Guacamole and chips, and Pico de Gallo. Served with a chilled glass of beer and a wedge of lime...let the fiesta begin!
Grilled Portobello Mushroom Tacos + Guacamole
served with Salsa Pasilla and Queso Fresco
For this meal I break the prep into 4 tasks. First I made the Mushrooms which need to marinate for at least one hour. Next I made the Salsa Pasilla; this salsa is pure heaven. The tomatoes, garlic and onions are roasted and then pureed with a blend of mesmerizing flavors. You will love it! Next I made the Pico de Gallo and ended with the Guacamole. Note: The first three tasks call for refrigeration for at least one hour, so be sure to make this 1-2 hours before your meal. If you prefer, you can make everything but the guacamole the day before.
Ingredients and Tasks
Tacos 12 six inch corn tortillas, purchased or home made (I bought mine and had to use flour tortillas) 1 cup very thin sliced romaine lettuce 1 cup of crumbed queso fresco (I had to substitute a mild goat cheese)
Mushroom 1/2 cup of olive oil 2 Tbsp freshly squeezed lime juice 2 Tbsp chopped fresh cilantro leaves 1 Tbsp chopped garlic 1 serrano chile, stemmed and chopped 1/2 tsp kosher salt 1/2 tsp freshly ground black pepper 6 large Portobello mushrooms, stemmed
In a large bowl, combine the olive oil, lime juice, cilantro, garlic, chile, salt, and pepper. Add the mushrooms, turn to coat evenly, and let stand for at least 1 hour. I had to add a bit more olive oil to coat them all.
Salsa Pasilla (this sauce is heaven!) 4 medium whole plum tomatoes 1 small yellow onion, quartered 3 cloves of garlic 6 pasilla chiles 2 chipotle chiles 2 tsp dark brown sugar 2 bay leaves 1/2 tsp dried oregano, preferably Mexican 1/2 tsp freshly ground black pepper 1/2 tsp ground cinnamon 1/2 tsp ground cumin 1/2 tsp finely chopped fresh thyme leaves 1/4 cup white vinegar 2 tbsp kosher salt
Preheat the oven to 400 F. Spread the tomatoes, onion, and garlic on a baking sheet, and bake for 15 - 20 minutes until the onion is slightly brown. Toast and rehydrate the pasilla and chipotle chile. In a jar of an electric blender, and working in batches if you need to, add the drained rehydrated chiles, roasted tomatoes, onions, and garlic along with the remaining salsa ingredients, except the salt, and puree until smooth. Add salt to taste, transfer to a bowl, cover and refrigerate.
Pico de Gallo 6 plum tomatoes, seeded and cut into small cubes 1 medium red onion, chopped 1 to 3 serrano or jalapeno chiles, chopped 1/4 cup chopped fresh cilantro leaves 1 Tbsp fresh lime juice Kosher salt
Mix all ingredients together. Season with about 1/2 tsp of salt (or to taste), and refrigerate for 1 hour.
Basic Guacamole
2 Tbsp finely chopped fresh cilantro leaves 2 tsp finely chopped yellow onion 2 tsp minces jalapeno or serrano chiles, seeds and membranes removed, if desired Kosher or coarse salt 2 large ripe avocados, peeled and seeded 1 small plum tomato, cored, seeded, and finely chopped 2 tsp freshy squeezed lime juice Warm tortilla chips for serving
Mash together 1 Tbsp of the cilantro, 1 tsp of the onion, 1 tsp of the chile and 1/2 tsp of salt in the bottom of a Molcajete (a lava-stone mixing/serving bowl) or a medium sized-bowl. Add the avocados and gently mash with a fork until chunky smooth. Fold the remaining cilantro, onion, and chile into the mixture. Stir in the tomato and lime juice, adjust the seasoning to taste, and serve with a basket of warm corn tortilla chips. Make this just before you are going to serve it, but before preparing the tacos so the flavors can settle in.
Preparing the Tacos Heat a barbecue or gas grill until hot. Wrap the tortillas in aluminum foil and put them on the grill to warm. Lift the mushrooms from the marinade and discard the marinade. Place them individually on the grill and cook for 2-3 minutes, and then turn and cook the second side for the same amount of time. Remove and but the mushrooms into 1/2 inch wide strips.
Serve 3-4 strips of mushrooms to each tortilla and top with a generous pinch of lettuce, 2 tablespoons of Pico de Gallo, 1 tablespoon of Queso Fresco, and 2 tablespoons of the absolutely delicious Salsa Pasilla. Fold in half and serve 2 tacos on each plate.
For those who love mushrooms and want to experiment with more recipes here's a slide show of different mushroom varieties and a quick description of each. When you are ready to cook your romantic meal for two, here arelinks to some of our favorite mushroom recipes:
White button. The most popular mushroom, white buttons represent about 90 percent of mushrooms consumed in the United States.They have a fairly mild taste and blend well with almost anything. Their flavor intensifies when cooked.
Crimini. Also known as baby 'bellas or browns, criminis are similar in appearance to whites, but have a light-tan to rich-brown cap and a firmer texture. Criminis have a deeper, earthier flavor than whites.
Portabella. A larger relative of criminis, Portabellas have tan or brown caps and measure up to 6 inches in diameter. They have a deep, meat-like texture and flavor.
Shiitake. Shiitakes are tan to dark brown and have broad, umbrella-shaped caps, wide open veils, tan gills and curved stems that should be removed.They have a meaty texture and are rich and woodsy when cooked.
Enoki. Enoki have tiny, button-shaped caps and long, spindly stems.They are mild tasting and crunchy.
Maitake. Maitake appear rippling and fan-shaped, without caps. They are also called "Hen of the Woods."Maitake have a distinctive aroma and a rich, woodsy taste.
Oyster. Oysters can be gray, pale yellow or even blue, with a velvety texture.Oysters have a very delicate flavor.
Beech. Beech mushrooms are petite with either all-white or light-brown caps. Beeches have a crunchy texture offering a delicately mild flavor that is sweet and deliciously nutty
Truffles. While nothing to look at truffles are a highly praised culinary ingredient. It has a smell similar to deep fried sundflower seeds or walnuts. Brillat Savarin called the truffle "the diamond of the kitchen" and praised its aphrodisiacal powers.
Wild Mushrooms. Some mushroom lovers enjoy searching the woods for prized wild varieties of mushrooms, such as morels, truffles and chanterelles. Because there are thousands of varieties of inedible and poisonous mushrooms, it's important to never eat wild mushrooms without the guidance of a trained mycologist, or mushroom expert. Poisonous mushrooms often resemble non-poisonous mushrooms, so it's best to purchase commercially grown mushrooms. If you want to try wild varieties, be sure you only eat those purchased from a trusted retailer or served in a restaurant.
How to Clean Mushrooms:
Brush off any dirt with a damp paper towel or fingers.
Rinse fresh mushrooms only briefly under running water and pat dry with a paper towel. Never soak them, as they absorb moisture.
One of Nobu's signature dishes--black miso cod is pure seduction to one's palette. Those in the know are grateful that he has shared this recipe which can be found on many blogs, in magazines, websites and of course Nobu's cookbooks.
As a frenzied fan of Nobu's culinary mastery, I've visited his restaurants in LA, Miami, and of course NY. From a quick search online I see he has 15 restaurants including hot spots in Tokyo, Melbourne, the Bahamas, Hong Kong, Vegas and Aspen. Nobu New York, the flagship restaurant of Chef Nobu Matsuhisa, has been
a pioneer for Japanese cuisine since its opening in 1994. Nobu
partnered with actor Robert De Niro, producer Meir Teper, restaurateur
Drew Nieporent, and managing partner Richard Notar to bring his modern
Japanese to Tribeca. Nobu draws upon his classical training at sushi
bars in Tokyo and his life abroad in Peru, Argentina, and around the
world to create a whole new trend in Japanese cuisine. The resulting
dishes, including Tiradito Nobu Style, Yellowtail with Jalapeno, Squid
Pasta, and Black Cod with Miso, make Nobu the innovator of new style
Japanese food.
So without further ado, here is one great recipe from master Chef Nobu.
Note: I had a hard time finding Hajikami so I served this with a very seasonal side dish: Fiddlehead Ferns. Also, Nobu's instructions say to leave the fish marinating in the Miso
paste for 2-3 days. Given my more immediate needs for a culinary
seduction meal now....I tried this with a 8 hour marinade, hoping it
would work out fine. It was a big hit--seduction mission accomplished!
4 black cod fillets, about 1/2 pound (230g) each 3 cups (800g) Nobu-style Saikyo Miso (see below) 1 stalk hajikami per serving*
Nobu-Style Saikyo Miso 3/4 cup mirin* 1/2 cup sake 2 cups white miso paste* 1 cup sugar
*All Asian ingredients: mirin, white miso and hajikami, can be found in Japanese markets and select specialty stores, or you can try Asian Food Grocer. Hajikami garnish pickled ginger shoot; if you can't find this you can subsititute it with regular sliced pickled ginger may.
If you can't find Hajikami there is a recipe for it below. I takes 12 hours to pickle the ginger.
miso marinade In a medium saucepan over medium heat, combine the mirin and sake and boil for 20 seconds to evaporate the alcohol. Add the miso paste and stir with a wooden spoon until it dissolves completely. Add the sugar, raise the heat to high, and stir continuously until it has dissolved completely. Remove the pan from the heat and leave at room temperature until the mixture has cooled completely.
marinating the fish (suggested time: 2 - 3 days) Pat the fillets thoroughly dry with paper towels. Slather the fish with Nobu-style Saikyo Miso and place in a nonreactive dish or bowl and cover tightly with plastic wrap. Leave to steep in the refrigerator for 2 to 3 days.
cooking the cod Preheat the oven to 400°F (200°C) and preheat a grill or broiler. Lightly wipe off any excess Miso clinging to the fillets but don't rinse it off. Place the fish on the grill, or in a broiler pan, and grill or broil until the surface of the fish turns brown. Then bake for 10 to 15 minutes.
plating the dish Arrange the black cod fillets on individual plates and garnish with hajikami. Add a few extra drops of Nobu's Miso sauce to each plate.
hajikami ginger pickled in sweet vinegar(ama-zu) Remove any sand and debris and cut the ginger into 6-inch (15-cm) lengths. Briefly plunge the ginger into a pot of boiling water to which rice vinegar has been added (1 Tbsp. per 1 quart/liter water). Drain and sprinkle thoroughly with sea salt. Let cool to room temperature. Leave for 12 hours to pickle in ama-zu which has been diluted 100% with water.
For the seafood lover this panko crusted red snapper is the perfect choice for a more casual yet tasty delight. Panko is the Japanese word for "bread crumbs. This crunchy coating is perfect for fried foods as it absorbs less grease (yeah!) and has a crisper, lighter airier texture than regular bread crumbs leaving the fish perfectly moist inside.
I was introduced to the idea of panko crusted red snapper by my friend Ellen who found a recipe on Food Network for Chicken Katsu. She replaced the chicken with red snapper for a lighter meal, and I added ginger to the marinade. Serve this dish with your favorite rice and a vegetable such as the recipe below for baby Bok Choy with toasted sesame seeds. Add a bottle of white wine or hot sake and the night is yours.
Panko Crusted Red Snapper
3/4 cup soy sauce 2 tablespoons honey 1/2 tsp red pepper flakes 1 inch piece of fresh ginger, thinly sliced 1 tablespoon sesame oil 2-4 pieces of red snapper 1 - 1 1/2 inches thick, skin removed 1 - 2 eggs 2 tablespoons water 1/2 tsp Garlic powder (make sure it's powder not garlic salt) 1/2 cup peanut oil (more if you use a large frying pan) 1 cup mochiko rice flour ( note: I used regular flour) 1 cup of panko (Japanese bread crumbs) Garnish: Chives and sliced scallions
Combine the soy sauce, ginger, honey, pepper flakes, and sesame oil in a zip-top bag and shake it all together. Then add the red snapper. Let the fish marinate refrigerated overnight, or at least 1 hour. After marinating take the fish, take it out of the bag and slightly dry it off by patting it with a paper towel.
Beat the egg, add the water and garlic powder.
Heat the oil in a frying pan over medium/medium-high heat. Be sure to watch the oil, if it begins to smoke - turn it down a notch.
Dredge the fish in the flour, then egg, followed by the panko. Place the fish into the pan and fry for 5 to 8 minutes on each side, or until done. The panko should be crispy and golden brown. I flipped the fish 2-3 times to prevent from getting dark brown. Place on a drying rack and finish frying the other pieces. Garnish with a few pieces of chives and sliced scallions.
Baby Bok Choy with toasted Sesame Seeds
To complement the red snapper, I served Baby Bok Choy. Vertically slice 2 baby bok choys in half. Mix the 4 halves in a bowl with 2 tbsps of sesame oil, place face down in a small roasting dish covered with aluminum foil. Place this in the oven, cooking at 300 for 1/2 hour. Remove the aluminum foil the last 10 minutes and turn the vegetables over. Toast 2 tablespoons of sesame seeds in a dry skillet over med heat for about 5 minutes to release their flavor. Stir to be sure the seeds do not burn. Sprinkle over the bokchoy and serve immediately.
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.
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.
Pomegranate-Honey Roasted Game Hens recipe from the Pomegranate Council -- serves 6
Pomegranate juice adds flavor and color to these spicy, honey-kissed holiday hens.
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
For 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. Drain hens, reserving marinade. Simmer marinade, covered for 10 minutes; reserve. 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.
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!
This dish is always a culinary seduction meal hit - and a beautiful way to deliver an edible rose of love. Black Cod is one of my favorites and as long as your fish is fresh, all you really need to do is grill or broil the fish with some olive oil, salt and pepper and the sublime taste of this mild white fish will shine through.
To add variety and to please the most discerning of gourmands, try this Mediterranean variation. The fish is pan seared, served over a bed of garlic infused tomatoes, kalamata olives, sauted leeks, and garnished with a roasted artichoke heart, and topped with toasted pinoli nuts. Just divine!
Roasted Potatoes (start this 45 minutes before serving time) 1 lb of fingerling potatoes, cut in half lengthwise fresh rosemary 1/8 cup of olive oil
Preheat oven to 350. Place fingerling potatoes and rosemary in a small roasting pan. Add olive oil and using your hands, mix all ingredients together. Roast potatoes for 35-45 mintues until you can easily slip a fork into the center of the potato. I take one out and taste if to be sure it's the preferred texture and doneness. If need be, place potatoes on paper towels if you need to soak up excess olive oil before serving.
Black Cod 2 - 4 cod fillets, you can use black cod (preferred) or any type of cod, or any fresh mild white fish, at least 1" thick 3 tbsp grapeseed oil 1/4 cup of flour, with a dash of salt and pepper
Sauted Vegetables 1 cup of leeks, sliced in circular 1/4" rings, thoroughly washed and drained 1/2 cup of cherry tomatoes, cut in half 1/4 cup of pitted calamata olives sliced in half 3 cloves of garlic, thinly sliced 1 tbsp olive oil garnish - 1 roasted artichoke heart (can be bought from specialty food stores) Toasted pinoli nuts *I don't use salt or pepper for this dish as the olives are a bit salty
Starting with the vegetables, add 1 tbsp of olive oil to a skillet and heat over high heat, when the oil is hot, turn to medium high and add the leeks; saute for about 5 minutes. Next add the olives and tomatoes. Saute over low heat for 4-5 minutes. Make a space in the center of the skillet and add garlic slices. After a few minutes,.mix together with all vegetables, and add two artichokes in the center to warm. Keep skillet warm over super low heat while preparing the rest of the meal.. Now the fish. Add a dash of salt and pepper to flour and mix together. Dust the fish with flour and coat all sides, top and bottom. Add grapeseed oil to a heat separate cast iron skillet, heating until hot over high heat. Place the fish in the center of the skillet, skin side down if there is skin on the fish. Lower the heat to medium and saute for about 1 minute, slightly pressing the fish down into the pan. Shake the fish while cooking so it does not stick to the pan. Cook for about 3 minutes per side, until the fish opague and flaky. Remove the fish and cover to keep warm.
GARNISH: Cilantro Puree and toasted Pinoli Nuts 1 cup of cilantro 1 cup of grapeseed oil 1/4 tsp lemon zest 1 clove of garlic salt to taste
Blanch the cilantro for 10 seconds in boiling water, drain and place in a bowl of ice water. Chop the cilantro and place all ingredients in a blender. Puree until smooth.
Just before serving, in a hot frying pan, dry and clean (no oil or butter) quickly toast pinoli nuts (just to warm and soften). This will bring out the flavor. Be sure to do this quickly as they tend to brown/blacken pretty fast
Plating the dish: Place a mound of the sauted tomatoes, olives and leeks in a dish, top with a piece of fish. Drizzle the cilantro puree on top of the cod. Place a roasted artichoke in the center of the fish and fan out to make the artichoke look like a rose. Garnish with toasted pinoli nuts. Serve the roasted potatoes in a separate dish. Pure magic!
This recipe was inspired by a recipe I tore out of a magazine a year ago. Unfortunately it did not have the magazine's name on the page. I've made quite a few alterations, the only thing left intact is the Cilantro Puree.
I've always thought this was the perfect meal for two. It's fun, intimate, could be sexy, and anything fueled by fire is mesmerizing. When I read Melissa Clark's article in the New York Times, A Little Nostalgia and a Lot of Cheese, I was convinced it was time to start experimenting with fondues--the recipes and stories will follow.
In the meantime, I highly suggest Fondue as a perfect romantic meal for two. And Melissa's recipes are captivating: Sweet Gorgonzola Fondue, Queso Fundido, Red Wine Garlic Fondue, and Dark Beer and Caramelized Onion Fondue--yummy! I have shared three recipes below.
Grab your Seduction Meal partner and a good bottle of wine or beer, play some fiery hot tunes, and Fire it Up!
Melissa Clark's Recipe: Sweet Gorgonzola Fondue Adapted from Artisanal
Time: 15 minutes
1 garlic clove, halved
1 cup sweet wine, such as Passito di Pantelleria or Sauternes
3/4 pound Gorgonzola dolce or other blue cheese, such as Stilton, crumbled
2 tablespoons plus 2 teaspoons cornstarch
1 tablespoon cream cheese
Kosher salt, to taste
Freshly ground black pepper, to taste
Crusty bread, apple cubes or grapes, for serving.
1.
Rub cut side of garlic on inside of a large Dutch oven or a
heavy-bottomed saucepan, rubbing the bottom and half way up the sides.
Add wine and bring to a simmer over medium-high heat.
2.
Meanwhile, in a large bowl, toss Gorgonzola with cornstarch. Add a
quarter of the cheese into simmering wine; reduce heat to medium, and
whisk constantly until cheese is completely melted. Repeat until all
cheese has been added. Whisk in cream cheese. Season with salt and
pepper. Serve with crusty bread, apple cubes and grapes.
Yield: 6 main course servings or 10 appetizer servings.
Melissa Clark Recipe: Queso Fundido
Time: 15 minutes
3 ounces chorizo, sliced 1/4 inch thick
1 teaspoon olive oil
1/2 to 1 jalapeño pepper, seeded, if desired, and finely chopped
1/2 pound Oaxacan cheese, mozzarella or Monterey Jack cheese, diced small
1 tablespoon chopped fresh cilantro
Corn or flour tortillas, for serving.
1.
In a medium skillet or a flame-proof gratin dish over moderate-high
heat, cook chorizo until golden, about 5 minutes. Remove with a slotted
spoon, leaving any rendered fat in pan.
2. Stir in olive oil
and jalapeño. Cook for 1 minute. Add cheese, and reduce heat to
medium-low. Cook, stirring constantly, until cheese is fully melted,
about 3 minutes. Garnish with cilantro and chorizo and serve hot from
pan with tortillas for scooping up mixture.
Yield: 4 servings.
Melissa Clark Recipe for Classic Fondue
Time: 15 minutes
1 small garlic clove, halved
1 cup dry white wine
3/4 pound Gruyère cheese, grated
3/4 pound Emmenthaler, raclette or Appenzeller cheese, grated
1 1/2 tablespoons cornstarch
1 to 2 tablespoons kirsch (optional)
Kosher salt, to taste
Freshly ground black pepper, to taste
Freshly grated nutmeg, to taste (optional)
Crusty
bread cubes; steamed broccoli or cauliflower; carrot, celery or fennel
sticks; cubed apple; seedless grapes; clementine sections; cubed
salami, soppressata or kielbasa; roasted chestnuts and/or dried
apricots, for serving.
1. Rub cut side of garlic on inside of
large Dutch oven or heavy-bottomed saucepan, preferably cast iron,
rubbing the bottom and halfway up the sides. Add wine and bring to a
simmer over medium-high heat.
2. Meanwhile, in a large bowl,
toss cheeses with cornstarch. Add a handful at a time to simmering
wine, stirring until first handful melts before adding next. Reduce
heat to medium and stir constantly until cheese is completely melted.
Add kirsch, if using, and heat until bubbling, about 1 to 2 minutes.
Season with salt, pepper and nutmeg, if desired. Serve with crusty
bread and other accompaniments.
Yield: 6 main course servings or 10 appetizer servings.
Go to The New York Times to read Melissa's full article and review the other fondue recipes--trust me there are many amazing variations--you'll want to try them all!
Chris Stack of Buenes Aires submitted this recipe to Seduction Meals just in time to make the Valentine's Day list and we are grateful! With a sassy peppery cream sauce and a good tease of brandy flavor we think Steak au Poivre is a perfect choice for your Valentine's romantic meal for two.
Chris served his meal with fresh spinach sauted in minced garlic and olive oil. This can also be served with homemade french fries or potatoes au gratin and sauteed mushrooms if you like. You can start your evening with our favorite Crab Cakes with Spicy Remoulade and then move on to the Steak and your favorite red wine. A great ending would be a glass of vintage port and truffles from Romanicos.
steak au poivre
2 strip steaks, 1 inch thick, trimmed of exterior gristle
salt. to taste
1 - 2 tablespoons whole black peppercorns, crushed (you can use mixed peppercorns too)
the sauce
4 tablespoons (1/2 stick) unsalted butter, cut into 4 pieces
1 medium shallot, minced
1 cup of low-sodium beef broth
3/4 cup low-sodium chicken broth
1/4 cup of heavy cream
1/4 cup plus 1 tbsp brandy
1 teaspoon juice of lemon or champagne vinegar
salt to taste
mise en place
To save time, crush the peppercorns and trim the steaks while the broth mixture simmers. Place the peppercorns between two sheets of wax paper and crush the whole peppercorns with a saute pan or the back side of a wide carving knife. Mince shallots, measure out the beef and chicken broth, same for the heavy cream, brandy and the lemon juice or vinegar.
Take the steaks out 1 hour before serving the meal - steaks are best when cooked at room temperature. Sprinkle both sides of steak with salt. With the flat side of a carving knife, pound 1 tablespoon of crushed peppercorns into 1 side of each steak. Set aside.
the sauce - part 1
Heat 1 tbsp of the butter in a heavy bottom skillet over medium heat. When the foaming subsides, add the shallot and cook, stirring occassionally, until softened, about 2 minutes. Add the beef and chicken broths, increase heat to high, and boil until reduced to about 1/2 cup--about 8 minutes. Set the reduced broth mixture aside in a bowl.
the steaks
In the same skillet, heat up the skillet over medium heat until hot. Lay the steaks unpeppered-side down in the hot skillet, increase the heat to medium-high, firmly pressing down on the steaks with a firm spatula, until well browned on this side (about 6 minutes). Using tongs, flip the steak, again firmly pressing down to brown this side - 3 minutes for rare, 4 for medium rare, and 5 for medium. Transfer the steaks to a large plate and cover with aluminum foil.
the sauce - part 2
Pour the reduced broth, cream, and 1/4 cup of brandy into the now empty skillet. Increase the heat to high and bring to a boil, scraping the pan bottom with a wooden spoon to loosen the brown bits. Simmer until a golden brown and thick enought to heavily coat the back of a metal tablespoon--about 5 minutes. Off the heat, whisk in the remaining 3 tbsp of butter, one piece at a time, the remaining 1 tbsp of brandy, the lemon juice, and any accumulated meat juices. Salt to taste.
plating the dish
Set the steaks on individual plates, spoon an equal portion of the sauce over each steak. Serve remaining sauce in a sauce boat. Serve with your favorite side dish and a special bottle of red wine.
You've captured his or her attention, you've had a date or two; now you
must perform act three: The Perfect Seduction Meal...at your place.
Woman love men who
cook, let alone men who cook well. Men appreciate and adore women who truly understand the magical powers of food; and when combined with the artful dance of seduction--hearts will melt. When you master the enchantment of
culinary seduction it can lead to so much more--the rest is up to your
sensuality, charm and ability to stir desire. Here are a few Seduction Meals, with links to recipes, and suggested music play lists to bewitch those that enter your lair.
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.
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.
This recipe was sent to Seduction Meals by Deniz of New York City. It is cherished family favorite.
Circassian Chicken is a classic Turkish dish typically served cold as an appetizer, or meze (pronounced MEZZ-eh). It consists of chicken in a thick walnut sauce and is the type of recipe that only gets better with time, allowing all the flavors to seep into each other.
You can prepare this dish one or two days before serving your Seduction Meal. Store covered in the refrigerator until ready to serve; remove 1 hour before serving to bring to room temperature.
circassion chicken 4 boneless chicken breasts 1 medium whole potato, peeled 1 small onion 1 small carrot, peeled 1 1/2 tsp salt 4 cups of water
walnut sauce 1 1/2 cups of ground walnuts 2 slices of stale white bread 2 tsp red pepper 2 cloves of garlic 1/2 tsp salt 1 cup chicken stock
garnish Red Pepper or Paprika (optional) walnut halves
Wash the chicken and place in a large saucepan with four cups of water and the peeled potato, onion and carrot. Bring to boil and skim as needed. When the chicken is half cooked add the salt. Cover and continue to cook over moderate heat until the chicken is tender. If necessary add more hot water and continue cooking until tender. Remove the chicken and strain off the stock. Shred the chicken in small pieces.
Grind the walnuts finely or pound to a paste in a mortar. Place in a mixing bowl. Soak the stale bread (with crusts removed) in some of the chicken stock, then squeeze and crumble into the walnuts. Mix together well until smooth. Add the red pepper, crushed pepper and salt, and kneed well again. Place in a piece of muslin and screw tightly until the oil from the walnuts seeps out into a small bowl.
Place the mixture in a bowl, and beat in 1 cup of warm chicken stock, one tablespoon at a time until it is thick. Mix the pieces of chicken with a few tablespoons of the walnut mixture and spread in a serving dish. Spread the remaining walnut mixture over the chicken, smoothing down with the back of a spoon. Pour the walnut oil over the dish. Cover and refrigerate. Just before serving sprinkle with red pepper or paprika.
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