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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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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I am very excited to have participated in the Super Soup Challenge hosted by Tami of Runing with Tweezers. You have check out her wonderful blog, and if you love soup you'll thoroughly enjoy the exquisite collection of recipes submitted by people from around the world. I entered this chilled summer soup--one of my favorites.

This simple yet tasty soup is filled with a mix of flavors that will flirtatiously seduce your palate. The chilled lime avocado base is deliciously enhanced by the cilantro and corn. I like to top this soup with a warm mix of seared crab, shrimp and scallops.

Chilled Avocado Seafood Soup

3 ripe Haas avocados

1/2 cup of freshly squeezed lime juice

6 cups of chicken stock, remove any floating fat

Kernels from 2 ears of corn on the cob

2 tablespoons of balsamic vinegar and olive oil

salt and pepper

1 jalapeno pepper, seeded and minced

2 heaping tablespoons of cilantro, finely chopped

1/2 lb mix of shrimp and scallops (peel and de-vein the shrimp)

1 6-oz can of high quality crab meat, drained

2 cloves of garlic, crushed

3 tablespoons fresh squeezed lemon

3 tablespoons of olive oil

salt and pepper

Tortilla Chips

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This recipe was submitted by the seductress Virginia of NYC.

This recipe was given to me by the chef of the Kitchen Witch--one of the finest restaurants located in Greenwich Village in the early '80's, which sadly enough has since closed. It was one of our favorite choices on the menu. I was very fortunate to have seduced the chef Stanley with my wit and appreciation and pry the recipe from him. Curried carrot bisque has never failed to seduce and tame anyone who has tried it; that includes man, woman, child and the occasional four legged furry gourmand dog lucky enough to taste it

curried carrot bisque

2 1-lb bags of peeled baby carrots

2 quarts of low sodium chicken broth 

1 large red pepper, chopped

1 large onion, chopped

2-3 tablespoons of curry powder

1/2 point of light cream or half and half

pinch of Cayenne pepper

creme fraiche

salt and pepper to taste

2 tablespoons of olive oil

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