Rick from Philadelphia sent this vegetarian seduction meal, Middle Eastern Rice with Black Beans and Chickpeas served with roasted eggplant with shrimp and mushroom stuffing.

Why is this a seduction meal to me? After 40-plus years on this god-forsaken planet, I finally realized that the most important thing to a woman is to make her feel not just special, but that she is the most important thing to you. If all comes down to the little thoughts and considerations. So, when I found out that my girl was a vegetarian and one of my favorite meals included a mix of rice, beans, and meat (turkey)....I just tweaked the recipe to accommodate HER needs. I am a simple man-beast and will eat everything, so this "flexibility" allowed me to give her something that is important to her--a delicious vegetarian meal cooked with love.

Middle Eastern Rice with Black Beans and Chickpeas
Allrecipes.com

1 tablespoon olive oil
1 clove garlic, minced
1 cup uncooked basmati rice
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon ground turmeric
1 teaspoon ground cayenne pepper
1 quart chicken stock
1 1/2 pounds ground turkey
2 (15 ounce) cans garbanzo beans (chickpeas), drained and rinsed
2 (15 ounce) cans black beans, drained and rinsed
1 bunch chopped fresh cilantro (optional)
1 bunch chopped fresh parsley (optional)
1/4 cup pine nuts (optional)
salt to taste
ground black pepper to taste

1. Heat the olive oil in a large saucepan over medium heat. Stir in garlic, and cook 1 minute. Stir in rice, cumin, coriander, turmeric, and cayenne pepper. Cook and stir 5 minutes, then pour in chicken stock. Bring to a boil. Reduce heat to low, cover, and simmer 20 minutes.
2. Place the turkey in a skillet over medium heat, and cook until evenly brown.
3. Gently mix cooked turkey, garbanzo beans, black beans, cilantro, parsley, and pine nuts into the cooked rice. Season with salt and pepper.

Eggplant with Shrimp and Mushroom Stuffing
Allrecipes.com
Rick added shrimp to the original recipe

1 small eggplant
1 tablespoon salt
1 small onion, chopped
1/4 cup butter, cubed
3/4 cup soft bread crumbs
1/2 cup chopped fresh mushrooms
1 tablespoon minced fresh parsley
Dash pepper
1/2 cup shredded Swiss cheese

1. Cut eggplant in half lengthwise; scoop out pulp, leaving a 1/4-in.-thick shell. Set shell aside. Chop pulp; place in a colander over a plate. Sprinkle with salt; let stand for 30 minutes. Blot moisture with a paper towel.
2. In a skillet, saute eggplant pulp and onion in butter until tender. Add the bread crumbs, mushrooms, parsley and 3. Place in a greased 8-in. square baking dish. Bake, uncovered, at 350 degrees F for 15 minutes. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted.

Serve this with your favorite white wine and a little candle light.

Post a Comment

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.

Post a Comment

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.

Post a Comment

Mediterranean fare is my absolute favorite. Lemons, figs, olives, almonds, eggplant, tomatoes, cheese and pomegranates--all wonderful tasty morsels and healthy food choices. Throw in lamb, seafood, pasta, a bottle of wine, and some fresh baked bread and I could live on this food forever.

If you love vegetables, you will LOVE this dish. Oven roasted eggplant, mushrooms, olives and tomatoes bring out an intense flavor for this Seduction Meal. This garlic infused vegetable medley can be served over polenta or pasta as in the recipe below.





Mediterranean Pasta

1lb of your favorite pasta, I used Gragnanese

5 mini eggplants, cut into 1/2 inch slices and cut in half

9 large button mushrooms, quartered

¼ cup of olive oil

2 cloves of crushed garlic for the vegetables

2 large tomatoes, quartered and cut in half lengthwise

1 cup of pitted Kalmata olives

________

½ cup olive oil

3 cloves of garlic, crushed for the olive oil sauce

red pepper flake

¼ cup of white wine

¼ tsp coarse sea salt

freshly grated black pepper

¼ cup of fresh Parmesan cheese

freshly grated Parmesan cheese over each dish


Preparing Vegetables

Preheat oven 300. Cook mushrooms in a skillet with 3 tablespoons of olive oil and 2 tbsp of butter, add salt and pepper. Cook until all liquid is absorbed about 5 mintues. Place all vegetables (tomatoes, whole Kalmata olives, and eggplant) in a bowl. Add 1/4 cup of oil and crushed garlic and mix with your hands. Add the mushrooms. Place vegetables evenly on a cooking sheet. Add salt and pepper to taste. Cook all vegetables for 45 minutes to 1 hour until eggplant is soft.

Cook pasta in water with salt. Cook al dente and drain

Mixing it all together

Place in large pot (the same one pasta was cooked in) over medium-high heat, add 1/2 cup of olive oil, crushed garlic and pepper. Cook until garlic is soft. Add pasta and Parmesan cheese, mix thoroughly. Add white wine and toss in all vegetables. Mix well and cook for 5 minutes. Place on a large serving dish. Top with freshly grated cheese.

Post a Comment

A reputed aphrodisiac, this delicious vegetable is a Seduction Meal on its own when served to each other dripping in lemon-butter sauce for a sensual, finger-licking treat for two. Given it's phallic shape, asparagus have been often referred to as a libido enhancer but only you can be the judge of that. This easy to prepare, yet tasty side dish complements a wide variety of main meals.




asparagus + lemon butter

one bunch of thin asparagus
2 - 3 tablespoons butter, melted
Juice of 1 lemon
thinly shaved lemon peel
Sea Salt

Wash and trim asparagus spears by cutting off the tough bottoms (1 to 1 1/2 inches)
In a steamer add salt water to the bottom (about 3 inches deep), place asparagus spears in the top strainer and steam until tender but crisp (about 4-5 minutes). Test taste one to be sure. Do not over cook the asparagus otherwise it will be mushy. Individual spears should remain stiff when you hold it--limp asparagus is a turn-off.

Remove spears from the heat and let air dry for a couple of minutes. Next melt the butter on the stove or in the microwave, squeeze in 1/2 of the lemon juice and stir.

Plating the Dish
Arrange the spears on a serving dish. Pour the lemon / butter mixture over the asparagus. Squeeze the other half of the lemon over the dish just before serving. Add  a pinch of sea salt. Garnish with lemon peel. This dish should be served right away.

You can also fill a tall shot glass, or similar vessel, with melted lemon-butter sauce to hand dip each asparagus before serving to each other for a more dramatic experience.

Post a Comment

Enjoy the sweet taste of summer with this corn, jalepeno and tomatoes salad. This delicate End of the Summer Corn salad is light dish with a little spicy kick. Try this with the Kickass BBQ Sauce over Juicy Thighs and you have a Seduction Meal in the making.

End of Summer Corn Salad for Two

3 ears of corn cut off the cob

5 tbsp virgin olive oil

1 tbsp balsamic vinegar

2 tablespoons lime juice

1/2 jalapeno pepper, seeded and finely chopped

3 tbsp fresh cilantro, chopped

1 ripe but firm black Haas avocado

1 large vine-ripened tomato (heirloom is best), seeded and cut into wedges

1/2 small red onion, diced

1 bunch of watercress, remove stems

Saute corn in 1 tbsp very hot olive oil for 2 minutes, stirring until kernels are crisp but tender. Add 1 tbsp balsamic vinegar, mix well and remove pan from stove. Set aside.

Whisk together lime juice and 4 tbsp of olive oil. Add jalapeno, 3 tablespoons of cilantro. Toss in corn, onion, avocado and tomato. Add salt and pepper to taste. Plate your dish by adding a bunch of watercress to the center of each dish. Arrange the corn salad over the watercress (or you can use arugula) and top with a sprig of rosemary.

Note: You can easily add 4 seared scallops or shrimp to each plate to make this more of a main dish.

Post a Comment

Cooked with rosemary, garlic cloves, Parmesan cheese and sunflower seeds, this side dish is a pure mix of aromatic pleasures and is sure to seduce the palette. You can serve this as a side dish for lunch or dinner, or serve it up with your favorite eggs for breakfast.

1.5 lbs mixed small red potatoes, mini Yukon's, fingerlings

olive oil

1/4 cup fresh rosemary, chopped

12 whole garlic cloves

1/4 cup sunflower seeds

1 tsp Vege-Sal, vegetized seasoning salt

1 tsp cracked pepper

1/2 cup freshly grated Parmesan cheese

coarse sea salt to taste

Continue Reading / Post a Comment

A wonderful, savory dish that is sure to enhance any Seduction Meal. This one is all about taste, texture and presentation. I typically serve this with grilled rosemary lamb chops.

First; I hope to spare you the mistake I made the first time I prepared this dish. I never worked with leeks before and had no idea what was to follow. While not complex, this is time consuming process. I painstakingly followed the recipe to a "T". The aroma filled the room; the anticipation was great. I had 6 people over for dinner--everyone  commented on how beautiful the dish looked. We all lifted our forks and savored the moment the food would hit our palette. To my horror, I had an unexpected mixture of mushroom, sherry, leeks and sand in my mouth. It was devastating! Thank goodness it was my family so (to this day) we all laughed it off.

A little bit about leeks. A member of the onion family, leeks are grown in sandy soil. It is very important to thoroughly wash the leeks as dirt and grit can be found in the white section from the base up. Buy fresh, healthy looking leeks--preferably younger ones. The best flavor is the white part of the leek, which has a sublime sweet, earthy flavor, much milder than cooking with onions. When cooking leeks be sure not to overcook or brown them, rather, saute leeks until soft and remove them from the stove.

Mushroom + Leek Beggar's Purse

4 Leeks, washed thoroughly

4 tablespoons olive oil

1 1/2 lbs of mushrooms (mixed is fine), I used shitake and button mushrooms. You can use chanterelles or criminis too.

Crumbled Gorgonzola blue cheese (optional)

1-2 tablespoons of fresh crushed thyme leaves

Salt and Pepper to taste

1/4  cup of sherry or Madeira Wine

6 sheets frozen phyllo dough, thawed in refrigerator

8 tablespoons (1 stick), unsalted butter melted

Long stemmed chives (use for ties)

1. To prepare leeks, cut away the blue/green leaves on top and trim the base. Peel away the first layer. Slice the leeks in 1/4" rings from top to bottom. Using your finger, push through each sliced ring and drop into a colander (this results in a bunch of smaller rings--see photo). Take the colander to the sink and rinse with cold running water. Place the colander in a bowl (or better yet use a salad spinner), and fill with cold water. Let stand so sand/grit falls to bottom. Lift colander out of water, throw out sandy water, rinse leeks again in cold running water. I do this process three times. Lastly, shake away any water and set aside to dry for a few minutes.

Continue Reading / Post a Comment