When you find yourself alone with the love of your life--or a contender for that role, and you want to serve up an amazingly delicious, yet light seduction meal, this salmon dish will do the trick. Another hit from one of my favorite cookbooks, Mod Mex; this easy dish is made to impress.

The presentation begins when you plate the dish with a coating of Pipian Verde, a simple mole sauce (pronounced MOH-lay) made from roasted tomatillo, garlic, jalepeno peppers, and onions, thickened with toasted pumpkin seeds. Place the pumpkin seed-crusted salmon over the mole sauce, and pour two glasses of a light, crisp white wine. Lift your glasses and toast to your good fortune. Place a forkful of the salmon with the pipian verde into your mouth. Your eyes will slowly close to fully experience the vibrant sensations: the soft crunch of the toasted pumpkin seeds, the silky texture of the salmon complimented by the fresh flavors of the pipian verde. Just divine!

 
pumpkin seed-crusted salmon with pipian verde sauce
Serves 6

basic salsa verde
6 large tomatillos, husked
1 medium yellow onion, quartered
2 cloves garlic
1 to 3 jalapeno or serrano chiles, stemmed and seeded
1/2 cup loosely packed fresh cilantro leaves
2 tablespoons freshly squeezed lime juice
kosher salt and freshly ground black pepper

Preheat oven to 400 degrees F.

Place the tomatillos, onion, and garlic in the oven for 15 to 30 minutes until lightly browned and soft, or you can grill them until charred. Combine all ingredients in the jar of an electric blender. Add chiles, cilantro, vinegar, salt and pepper, and puree until the desired consistency; either chunky-smooth or completely smooth. This sauce will last for about a week stored in the refrigerator in a nonreactive container.

pumpkin seeds, salmon and pipian verde sauce
2 cups pumpkin seeds
4 tbsp olive oil
kosher salt and freshly ground black pepper
3 cups salsa verde (see below)
6 skinless salmon fillets
2 large egg whites, lightly beaten

If you are cooking for 2 - 4 just use less salmon fillets and 1 egg white
I would make all of the pipian verde. You can use this for other dishes, even a dip with chips or crudite.
Note: You will need a large, oven-safe nonstick skillet to finish this dish off in the oven.

Preheat Oven to 350 degrees F.

Toss the pumpkin seeds in 2 tablespoons of the oil, season lightly with salt and pepper, and spread evenly on a baking sheet to lightly brown and become crisp, 5-7 minutes, shaking the pan occasionally. Remove the pumpkin seeds and turn the oven up to 375 degrees F.

In the jar of an electric blender, pulse the pumpkin seeds until just coarsely ground. Do not over blend. Remove half of the seeds and set them aside in a flat dish or pie plate. Save a few pumpkin seeds to garnish each dish.  Pour the salsa verde into the jar with the remaining seeds and puree until smooth.

Season the salmon with salt and pepper and brush the top side of each fillet lightly with egg white. Carefully press the egg-coated side into the ground pumpkin seeds

Heat the remaining 2 tablespoons of oil in a large, oven-safe nonstick skillet over medium-high heat until very hot.  Add the fillets, crusted side down, and transfer the pan to the oven for 3 minutes, or until the crust is lightly browned and crispy. Using a spatula or tongs, turn the fish, return the pan to the oven and cook for 3 more minutes, cook the fish to medium. Add 1 more minute of cooking if you prefer your fish more well done.

While the fish is cooking, in a small saucepan, heat the Pipian Verde sauce over medium heat until hot.

Coat each dinner plate with about 1/3 cup of the sauce, lay a fillet on top, garnish with a few toasted pumpkin seeds, and serve.

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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

Garnishes

Jalapeno slices (optional)
basil leaves
orange sections

• Place a medium sauce pan over a low flame
• 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.
• Spoon the Thai Coconut Reduction around the plate
• Finish with the garnishes

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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..

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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.

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For a truly seductive, lighter pasta meal try Linguine alle vongole; an Italian dish made with fresh clams, parsley, garlic, white wine and butter. To start, serve up a simple salad like the radicchio salad with thinly sliced parmesean cheese slices.. Next serve up this great linguine dish with a bottle of chilled white wine and hot crusty bread and the night is yours.




Salad
1/4 cup extra olive oil
4 Tbsp balsamic vinegar
salt and pepper to taste
Medium size head of radicchio lettuce
Fresh Parmesean cheese, long thin slices

Tear the radicchio in separate leaves. Place in a salad spinner filled with ice cold water--add some ice cubes if your water isn't ice cold. Let stand for a 5-10 minutes. Drain. Set aside. Whisk together the olive oil and vinegar.

Plate the Dish
Place the salad on each plate.  Using a cheese slicer to get very thin slices, carve long thin slices from the brick of cheese. Arrange slices over the lettuce. Drizzle with salad dressing, salt and pepper to taste and serve.

Linguine alle Vongole
serves 4

4 Tbsp olive oil
1lb fresh minced clams
12 oz clam juice
2 dozen cockles
1 1/2 little neck clams
1 head of garlic, finely chopped
1 medium white onion, finely chopped
1 cup white wine
1/2 stick sweet butter
1 Tbsp finely chopped red jalapeno
2 Tbsp finely chopped parsley
1 box linguine
Salt and Pepper to taste

Preparation
Simmer the onions and garlic in olive oil in a skillet over low heat (you do not want to brown them, only soften). When soft, add minced clams. Continue to cook over low heat for about 20 minutes. Add remaining liquid (wine and clam juice), turn heat up to medium, cooking until liquid just begins to boil, about 10 minutes. Remove from heat and cover.

Cook pasta as per directions being sure to remove when al dente. Strain the pasta and place in a large bowl, add 1/2 stick of butter and toss. Salt and pepper to taste.

Steam cockles and little necks  clams until shells just open. Remove from heat, set aside

Plating the dish
Heat up the minced clam juice. Place linguine in large serving bowl. Arrange littlenecks and cockles over the pasta and add minced clam mixture over the pasta and make sure its hot. Sprinkle red jalapeno (to taste), salt and pepper to taste, and garnish with the minced parsley.. Serve with your favorite wine, and toss the pasta at the table for maximum effect.

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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. 



Nobu's Black Cod with Miso
serves 4

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.

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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. 

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This recipe has been submitted by Stefan of New York. A true labor of love! Do not let the size of the recipe below intimidate you. Each step is really easy and goes by pretty quickly (about 1 hour and 20 minutes in all),  but most important-- it is well worth the effort.

"This dish is best prepared earlier before your date arrives", writes Stefan. "So you can concentrate on entertaining that special someone. When your appetites begin to growl, all you you have to do is assemble each dish. One great thing is you can customize each plate (some people may not like mussels or tofu; ask).  The main point....Give it to him or her like they want it!"

Red Curry Seafood Soup

4 Quarts of Water
3 Tbsp of fish powder (suggest Maesri brand), or 2 cans of fish stock
1 lb calamari - buy fresh (or frozen), whole squid cleaned, cut into circles and tentacles
1/2 lb Price Edward Island mussels
1 lb shrimp, with shells intact
1/2 lemon
3 thick slices of ginger - about 1" in length
1 tsp each of salt and pepper
1 8-oz can Red Curry Paste
1 can Coconut Milk
1 large clove of garlic, finely chopped
2 stalks of lemon grass, thinly sliced
4 shallots finely chopped
1 lb of baby bok choy, clean, leave whole
8 large Chinese mushrooms, sliced
3/4 lbs snow peas
1/8 cup chopped cilantro
1/2 cup yellow chives, thinly sliced lengthwise, cut in half
1 lb mackeral, filet and skin removed (Omega 3 baby!)
1 tsp ginger, minced
1 cup of bean sprouts
17.6 oz bag of Japanese Vermicelli Noodles (made from potatoes)
2 squares of fresh firm tofu

garnish
1/8 cup chopped cilantro
fresh squeezed lemon juice


Step 1: Fish broth: In a large pot add 4 quarts of water, fish powder (or fish stock) and bring to boil. Reduce heat to low and cover.

Step 2: The Seafood: Next we will parboil the seafood. This is done individually as each requires different cooking time. Fill a large skillet with 2 -3 cups of the fish broth--enough to cover the seafood. Squeeze the juice of 1/2 lemon into the skillet through a strainer to catch the pits. Add ginger--bring to a boil, reduce heat.

Starting with the shrimp, add shrimp with shells, to the skillet. Parboil over medium-high heat until shrimp are pink on both sides; about 3 minutes. Remove and set aside. Next add the calamari and cook until tender - about 8 minutes. Keep adding more fish broth as the liquid dissipates. When done, remove calamari and set aside. Next add mussels, cook until all mussels open about 5 minutes. Remove and set aside. Be sure to discard any mussels that did not open.  Reserve liquid from the skillet. Remove chunks of ginger, discard. When shrimp cool,  peel.

Step 3: Curry. Add curry paste and coconut milk to the skillet, stirring into the liquid. Bring to boil over medium high heat, stirring constantly. Pour curry sauce into the large pot of fish broth, mix well and bring to a boil over medium high heat. When boils, reduce heat to low.

Step 4: Mushroom / Shallot Mixture: Heat grapeseed oil over medium heat. When hot, add shallots and mushrooms cooking until golden brown about 15 minutes.. Add 1/2 cup of fish broth to keep moist and cook another 5 minutes. Next add lemon grass and garlic, cook for about 5 minutes. Add 1/2 cup of broth if needed. Cook for 5 minutes. Scrape pan sides and bottom, mixing all ingredients together.

Step 5: Vegetables and Fish Broth: Pour mushroom/shallot mixture into the large pot of fish broth turn up to medium high heat--the aroma will be magic! Add snow peas and bok choy; bring to a boil. Add 1/8 cup of cilantro and 1/2 cup yellow chives, gently stirring; remove pot from heat immediately, uncover, and set aside.

Step 6: Fish. Add 2 cups of fish broth to the skillet with a good pinch of yellow chives and minced ginger; bring to a boil; reduce heat to medium, add fish, cook about 6 minutes. Add more fish broth if needed, keep bottom coated so fish does not stick to skillet. When cooked, remove and set aside.

Step 7: Final steps! Add bean sprouts to the curry fish broth and recover. In a separate pot, boil water for the Japanese Vermicelli Noodles (you can use rice or bean vermicelli if you prefer).  Add noodles, cook as per instructions on bag. Drain into colander and set aside.  Cut tofu into 1" cubes, set aside.

Assembling the Plate
Just heat the broth to high (it's been marinating awhile; the better still); assemble each plate with the ingredients;  noodles first, then seafood, then vegetables; pour over the broth, sprinkle the chopped fresh herbs over the top.  Squirt a little lemon on it at the table and voila! 

Spoon some of the broth into each others mouths and your lips will surely catch on fire!
  

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Happy Valentines Day!

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.

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Another amazing Seduction Meal sent to us by CM Harrington -- clearly a special invitation would be to dine with Mr. Harrington. It's hard not to swoon over a guy that can cook so well! This dish is a great start to any meal if you want to set the tone for an exquisite gourmet rendezvous with a bit of fire.

"I typically make this dish as a starter to my tuna and soba dish (see Seduction Meal recipes - main dishes). Many of the ingredients are the same for both dishes so its easy to prepare at the same time and a great way to start your evening's culinary adventure."


































photo credit: CM Harrington


spicy tuna tartare recipe

potato chip garnish

1 medium size sweet potato or white potato

Using a mandolin so you can get really thin slices. Slice a few slices from the center of the potato to yield a nice size round slice. Heat olive oil in a cast iron skillet under high heat. When hot, turn to medium high and cook the 4 potato slices until golden brown. Turn over and cook other side. When the potato has turned into a beautifully crispy potato chip, remove from the skillet and place on a cookie rack, letting it air dry on all sides. Place a napkin under the chip to catch the oil.

dipping sauce

1/2 cup soy sauce
2-3 tablespoons of Yuzu
pinch of red hot pepper flakes
1/2 teaspoon of sake

Mix all ingredients together. Set aside

spicy tuna tartare

1/2 lb of sushi grade Ahi tuna
Thai chili sauce
Small bit of soy based Japanese Mayonnaise

Chop tuna, using the double cleaver method or a good chef's knife. Cut tuna into 1/8 inch cubes, do not cut into a paste, we are looking to manage and cut the tuna into little chunks. Add the Thai sauce and Japanese mayonnaise; mix well.

plating the dish

Take the dipping sauce and skim coat your serving dish. Place a mound of tuna tartare in the center of the plate; add micro greens (bean

sprouts) as a garnish on the side, and top tuna with a strategically placed potato chip.

Pour two cups of sake and Bonsai!



Note: You can buy the Japanese mayo, yuzu and Thai chili in gourmet markets, Asian markets / grocery stores or online.

Yuzu is a Japanese citrus fruit that is quite tart in flavor and is about the size of a tangerine

Japanese Mayo is made of vegetable oil, egg yolk, vinegar, salt, monosodium glutamate, spices and contains egg. How cute is that kewpie image on the package!

Thai chili paste can be bought; I prefer the Mae Pranom brand with the Rooster on it, or you can make home-made Thai chili sauce. Homemade is always best!

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This recipe was submitted by Stefan of NYC, and a Seduction Meal it is! For those who like it hot, and we know you do, this dish will have you both flush with desire as you devour this medley of calamari, shrimp, clams, garlic, and hot peppers slowly simmered in a hot diablo sauce, topped with a special garnish and a pinch of red hot pepper flakes.



Tomato Sauce
2 shallots finely chopped
5 cloves of garlic, finely chopped
1/2 habanero pepper, finely chopped
1/4 jalapeno, finely chopped
2 tbsp Grapeseed Oil

Gently simmer over low heat for 5 minutes. In a separate pot, over medium-high heat, mix together:

2 Cans of 28 oz crushed tomatoes with basil
1 jar of white clams in clam juice/ strained (reserve juice for later)
1/4 tsp dried marjoram
1/4 tsp dried basil
1 16 oz can tomato paste

Cook for about 20 minutes. Mix all ingredients above together in one pot (the larger of the two), cover and cook over medium-low heat for 1 hour.

Garnish
3 cloves of garlic finely chopped
2 tbsp finely chopped chives
3 medium shallots, finely chopped
1/8 cup of fresh lemon juice
a pinch of finishing salt (Victoria Taylor's Australian Flake)

Use all fresh ingredients, mix together and set aside, letting all flavors blend together.

Calamari & Shrimp
1lb of fresh (or frozen) calamari and 1/2 lb of Shrimp (large)
1 Cup of white clam juice
1 large tomato, chopped

If using frozen calamari or shrimp- defrost. In a skillet, over medium heat, add 2 tbsp butter and 1/4 cup of grapeseed oil. When hot, add and saute all ingredients for 5 - 8 minutes

The Pasta
I used a bag of Gragnanese Liguine al Nero de Seppo (black squid ink linguine), you can use the pasta of your preference
Cook as per the directions, al dente

Plating the Dish

• Place pasta serving in the bowl/plate and top with a large spoonful of with Calamari/Shrimp, adding some of the broth it cooked in
• Drizzle 1 tbsp of the Garnish over the pasta
• Top with 1/4 cup of the tomato sauce
• Add a pinch of red pepper flake

Serve with crusty warmed bread and a glass of red wine. Amazing! I am sure you will enjoy this truly delicious, flavorful dish.

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A favorite of food lovers throughout the world, oysters carry a long standing reputation as the ultimate aphrodisiac-- said to increase one's libido when eaten raw. Many a romantic gourmand has thrived on eating raw oysters and  sipping a glass of wine or champagne with lascivious visions of the glory to come. It's no wonder Casanova, one of the World's most notorious lovers, would start each meal with a dozen oysters to set the stage for his evening's conquest. And the mere notion of Aphrodite the Greek Goddess of Love, emerging from the sea on an oyster shell firmly plants the oyster as a bewitching charm to be reckoned with--a true elixir of love.

While the best oysters should be eaten raw, there are wonderful oyster dishes that provide a completely different taste from raw oysters. I was recently given a great gift--86 New Orleans - a recipe box filled with 86 recipes from some of the best restaurants in New Orleans--one of my all time favorite cities. I love the people, the food and the myriad of restaurants in New Orleans. To celebrate this glorious city and one of the most revered aphrodisiacs--the oyster, I have selected this recipe to share as a tribute to both.

shucking an oyster

Before shucking, scrub the shell with a stiff brush and rinse under cold water to remove all sand and grit. You will find a "hinge" at one end of an oyster. Take a good sharp knife, preferably a sturdy oyster knife, and insert this into the hinge. Apply pressure to pry the top and bottom shell apart until you hear the hinge pop. Take the knife and slide it pointing upwards being careful not to scrape the roof. Your goal is to cut the muscle that connects the two shells, slicing through this connective muscle. You can now separate the top and bottom shells.

char-grilled oysters with roquefort cheese and red-wine vinaigrette
Chef Scott Snodgrass / One Restaurant & Lounge in New Olreans

1 cup of crumbled Roquefort cheese
1 tablespoon chopped garlic
1 tablespoon of  chopped shallots
1 green onion, sliced
1/8 cup of honey
1 cup of red wine vinegar
1/2 cup of pure olive oil (not extra virgin olive oil)
Juice of 1 Lemon
1 tablespoon of kosher salt
1/2 tablespoon of ground black pepper
12 - 18 oysters on the half shell

Combine all ingredients, except oysters, in a mixing bowl. Put oysters on the half shell, over a hot charcoal fire. I placed the oysters on a  fish/vegetable rack to keep them even on a tray. It is also easy to move them on and off the grill this way. Top each oyster with 2 tablespoons of the vinaigrette and cook until edges of the oysters start to curl, about 2 minutes.

plating the dish

Place a mound of rock salt (about 1 cup) on a salad plate and top with 3 - 6 oysters on the shell per person.
Serve with your favorite white wine or a glass of champagne.

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When you want your Seduction Meal to be a memorable occasion, Lobster is always a good choice. With its succulent sweet meat and wonderful texture, when combined with the right spices and flavorings you can't go wrong (unless of course someone is allergic to shellfish).

This Lobster Chowder recipe, with its sherry cream base, is supremely seductive. Bring a hot spoonful of this savory liquid to your lips and breath in the aroma. On a frosty winter day, this is a true love potion that is sure to warm your hearts and kindle a memorable magical meal for two.





























I typically serve this dish with a crusty bread to soak up the amazing cream sauce; and to start--an oyster appetizer. Be sure to check out the next recipe post which will feature Char-Grilled Oysters with Roquefort Cheese +  Red Wine Vinaigrette. Combined, this makes for a wonderful Seduction Meal!

lobster + corn chowder
I discovered this recipe in a Williams-Sonoma catalog and made a few alterations--such as adding sherry and clam stock.

Two live lobsters (or 8 oz of frozen lobster meat, thawed and picked over and cut up)
Note: You can use one lobster and Haddock and/or Cod for a Lobster/Fish Chowder

1 tbsp Canola Oil
4 cups of low-sodium chicken broth
1 cup of clam stock
3 ears of corn, kernels removed (and corn cobs reserved)
3 strips of bacon, diced
1 yellow onion, chopped
2 large carrots, diced
3 celery stalks, diced
2 cups of heavy cream
1 cups of sherry
2 medium Yukon Gold potatoes, diced into 1/2" cubes
Salt and pepper to taste
1 tsp chopped fresh thyme
2 tsp chopped fresh chives



Fill a large pot wiht 2" water, set over high heat and bring to a boil; add lobsters, cover and cook until lobsters are red, about 7 minutes. Transfer lobsters to a large ice bath to cool. Remove meat from claws, knuckles and tails and refrigerate meat until ready to use. Reserve shells and bodies.

In a large pot over high heat, warm oil. Add reserved lobster shells and bodies and saute until lightly browned, about 5 minutes. Add chicken broth and clam juice (you can also use the broth from the lobster), wine, and corn cobs. Bring to a simmer and cook until reduced to about 2 1/2 cups, 25 - 30 minutes.

In a Dutch oven over medium heat, saute bacon, stirring occasionally until crispy and browned, 3 - 4 minutes. Add onion, carrots, celery and corn kernels, and saute stirring until tender, 4 - 5 minutes.

Strain lobster - corn cob broth into Dutch oven, add cream and sherry and bring to a simmer. Stir in potatoes, return to a simmer and reduce heat to a medium-low. Cook until potatoes are tender - about 15 - 20 minutes. Stir in lobster meat, salt, pepper, thyme and chives. Cook stirring occasionally until lobster is heated through, 2 - 3 minutes. Adjust seasoning as needed. Serve in two bowls - garnish with chopped chives and serve with warm crusty bread and a nice white wine. Makes 4 - 6 servings, and tastes even better the next day -- should you be so lucky to serve this up twice ; )

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