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...
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.
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.
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.
Another saporous recipe sent to SeductionMeals.com by Stefan in NYC: Fig 'n Frisee Four-Play Salad
"I
know what all of you are thinking. Friggin' easy, right? Fore-play,
right? Well, it is easy, and this four-play will certainly prime your
appetite for the other fore-play. Let's start out with our four-play:
sweet, citric, crunchy, and crumbly. The sweetness is derived from figs
and sun-dried tomatoes, both originating from the Mediterranean
(birthplace of sensuality) and the Garden of Eden (we all know what the
fig leaf was used for). Lemon is next giving the salad and our taste
buds subtle surprise (remember a little surprise goes a long way).
Next is texture; the crispness of the frisee and spinach (both must be
fresh and chilled) along with the tender pine nuts imparts the crunchy,
and the cheese and smoked fish imparts the crumbly. When the two
textures, combined with sweetness and citric come together in your
mouth....oh, behave!"
Fig 'n Frisee Four-Play Salad Serves Two: Use large salad bowls
1 bunch of baby spinach leaves (1/2 bag)
1/2 head of frisee
1/4 cup of smoked peppered fish (bluefish or mackerel), coarsely flaked. If peppered can't be found, plain smoked is fine.
1/4 cup Papillon Roquefort cheese (or your favorite blue cheese), coarsely crumbled
5 figs, quartered
8 very fine julienned lemon peels
4 sun-dried tomatoes, finely julienned
2 tbsp pine nuts
8 - 12 pitted olives, green and black
1/4 cup extra virgin olive oil
2 tbsp balsamic vinegar
salt and coarsely ground pepper to taste
Salad Preperation
Coarsely
tear the spinach leaves along with the frisee and soak in a salad
spinner with iced water(a half dozen ice cubes should do the trick).
Set aside. Next, crumble the smoked peppered fish (skin removed) by
hand keeping the pieces small bite size. Set aside. Ditto the
Roguefort cheese, keeping the pieces even smaller. Roguefort has a
strong pungent taste, so you don't want to overwhelm your taste buds
with pieces too large). Set aside.
Quarter the figs (slice
length-wise once, turn keeping the fig together, and slice again);
juliennethe lemon peels into very slender slivers, about 1 to 1 1/2
inch long. Ditto the sun-dried tomatoes, thicker slivers, about the
same length as the lemon peel. Slice half the green and black olives
width-wise, making nickel-size rings. Set everything aside.
Combine the olive oil, balsamic vinegar, salt and pepper, mix and set aside.
Drain
the spinach and frisee making sure all ice has melted. Spin to remove
all water. Spin again for the last drops. At this point, I like to
put the spinach and frisee and the Roguefort cheese, separate of
course, in the refrigerator for about 20 minutes to get it thoroughly
chilled and make sure the cheese stays crumbly.
While you're
waiting, pour your guest and yourself a wonderful white wine, full
bodied, and have an enchanting discussion on Mediterranean culture (skip
Aristotle and gently go to olive trees and sensuality and, uh, you know
what I mean!). Pour yourselves another glass of wine (next try Brigitte Bardot, "And God Created Woman", or "Zorba the Greek", Anthony Quinn, quote, "God is very understanding, but there is one thing he will never forgive! When a woman calls a man to her bed and he will not go! This I know, because a very wise old Turk once told me.").
Plating the Dish
Remove
the spinach and frisee and Roguefort cheese from the refrigerator. Use
two large plates or large shallow soup bowls and arrange the greens so
as not to overflow the sides. Sprinkle over the greens two tablespoons
of the oil/vinegar mixture. Next, sprinkle on top the smoked fish and
Roguefort cheese, the whole green and black olives, evenly arrange the
figs on top, add the sun-dried tomatoes and pine nuts.
Garnish
with julienned lemon peels and sliced green and black olives on top.
It should look quite mesmerizing with all the different colors and
shapes popping through. Sprinkle with two more tablespoons of
oil/vinegar mixture on each plate. A little fresh cracked pepper on
top and Voila! Enjoy!
Shantell from Florida fell in love with Pequin Chili Chocolate Cupcakes and wrote to Seduction Meals to spread the word. She found the recipe on CupcakeBlog.com which is about - you guessed it - cupcakes. More specifically
each post features a unique cupcake recipe created by the bog's publisher, baker, and photographer-- Cheryl Porro. Cheryl has many admirers of her sweet treats and Shantel is one of them.
"These cupcakes are really something magical...giddy and
sophisticated. You must try them. I ordered Valrhona Chocolate from
l'epicerie in NYC, and pequins from worldspice.com
in seattle. The chocolate
does matter...and be sure to follow the directions carefully. So good....I promise." Shantell
Cupcakes ~24 regular cupcakes / 350 degree oven
4 ounces unsweetened chocolate, chopped 1/4 cup unsweetened cocoa powder 1-1/4 cup water 1-1/2 cup all-purpose flour 1 teaspoon baking soda 1/4 teaspoon salt 3/4 teaspoon ground pequin chilies 2 sticks butter 1-1/2 cups dark brown sugar 3 large eggs 1/2 cup sour cream 1 teaspoon vanilla
1. Boil water in a kettle then measure out 1-1/4 cup. 2. Combine chopped chocolate and cocoa powder in a medium sized bowl, add boiling water, whisk until smooth, set aside. 3. Sift flours, baking soda, and salt into a bowl. Add the ground pepper, set aside. 4. In a standing mixer, beat butter until creamy. 5. Add the brown sugar and beat until fluffy, about 3 minutes. 6. At medium speed, add eggs one at a time, beat well between each. 7. Add sour cream and vanilla and beat until combined. 8. Add about a third of the flour mixture, beat briefly until combined. 9. Add about half of the chocolate mixture, beat briefly until combined. 10. Repeat, adding flour, chocolate, then flour. Beat until just combined. Scrape down bowl if needed. 11. Fill cupcake papers about 3/4s full. Bake at 350 degree oven for 22-25 minutes or until cake tester comes out clean
Chili Chocolate Ganache Frosting
1-1/2 cup heavy cream 3/4 teaspoon ground pequin chilies 12 ounces bittersweet or semisweet chocolate, chopped 1/2 stick (4 tablespoons) butter 2-3 cups powdered sugar, optional
1. Heat the cream over medium heat until it bubbles around saucepan edge. 2. Place pepper and chopped chocolate in a medium sized bowl. 3. Pour heated cream over the chocolate 4. Let the mixture sit for about 30 seconds then start whisking it until smooth. 5. Add butter in pats and mix until combined. 6. set aside mixture and stir occasionally with a wooden spoon until cool. 7. Beat with an electric mixer until smooth. Optionally you can add sifted powdered sugar and beat until combine. This will sweeten the frosting and make it less rich and intense. Also helpful if you are low on chocolate and want to stretch the frosting a bit further...
Assembly
1. Frost cooled cupcakes. 2. Top with something red
Valentine's Day is a celebration of love and romance. Whether you are dating, involved in a relationship, engaged, or married, on February 14th, couples across the country step away from their daily routines to embrace an evening of enchantment with their loved ones. Flowers, chocolates, special gifts, dining in, or eating out...reservations, trips abroad, a long weekend get-away--what did you do in the name of love? We'd love to hear your stories. Here are a few:
virginia + tom,committed relationship
My Valentines Day was fabulous! Last night at 7:00 the only people left in the office were the three happily married young people - me and two guys....the singletons were long gone!!! When I got home two things were off.....the lights were mostly turned off and tom was vacuuming??
I went in; turned the lites on--nothing interesting in sight, so I went about preparing his favorite seduction meal, rib eye steak marinated in red wine, onion powder, thyme, salt 'n pepper, served with new potatoes with sour cream and chives, and a green salad - he gets this every year!
I don't expect anything form him as he is very cynical about the whole from this pressure-filled hallmark holiday-thing, but he kept urging me to go into the bedroom. The lights were off and when I turned them on there were a dozen beautiful long stemmed red roses and a gift bag. In it was a teddy bear holding a heart shaped box and in the box was a pair of diamond earrings...
ellen + jeff, married
I had THE most romantic Valentines Day ever--although I have a lot of close seconds. My husband is A+ in the romance category. When Jeff came home from work, he told me to go into the bedroom and wait until he knocked on the door. He came to the bedroom, took my hand an walked me into the living room. There were candles lit everywhere---the room was aglow! Standing in the corner playing the violin was a student from Juliard playing Tchaikovsky. She serenaded the two of us with seven more exceptional musical pieces; giving us a little history about each song-- it was so beautiful! And the timing was perfect--when she was done, as she left--the doorman buzzed to let us know the delivery man from Patsy's Pizzeria was downstairs. Life couldn't be any better!
randee + kevin, married
Valentines day was really nice! Kevin brought me coffee in bed where we exchanged cards.
I came downstairs to find long stem roses in a vase. We went to Bravo Bravo in Mystic for dinner.
I had a bellini martini (peach schnapps, champagne, raspberry and an orange twist) and Kevin had a dirty martini. We split a warm goat cheese salad. Their bread is awesome (served with red pepper hummus, olives and olive oil).
I had Salmon with blood orange salsa over jasmine dirty rice. Kevin had pork chops with mashed potatoes.
I had Chardonnay, he had Russian River Pinot Noir. They had wine glasses on every table with valentine's hearts.. I picked ALL MINE!
We came home, looked at the moon and acknowledged our blessings. Then Kevin made a fire in the fireplace and we watched "Becoming Jane" with Anne Hathaway about Jane Austen.
My Valentine - I surprised my husband with a romantic dinner. Menu: Strawberry, goat cheese salad. Filet of beef au poivre (barefoot contessa) with roasted potatoes. Chocolate covered strawberries for dessert. Complete with candles and flowers. I found everything on foodnetwork.com. I don't normally cook, so my husband was really surprised.
alison + irene,"in escrow"
My girlfriend picked a restaurant several weeks ago and made us a reservation; I read the menu and its EXACTLY the same as other nights, but the prix fixe was twice as much just cause its Valentine's Day. So we decided to stay in and go out another night. Seemed like a better idea since sometimes I work late and its hard to make dinner plans in advance. So now, Irene (who loves to have an excuse to cook something new) is making us what she calls a "rock & roll clambake" comprised of clams, mussels, shrimp, scallops and lobster. We sometimes go to BLT Fish Shack (www.bltfish.com/shack/) on Monday nights for the "rock & roll clambake." Irene wants to try and recreate it at home. Dessert is a surprise.
As it turns out, the menu was changed from the "rock & roll clambake" to the "Rustic Seafood Stew", but it was equally delicious.
Christy + Steve, engaged
We went to this little place in our neighborhood called Elote. It's Mexican. Steve loves Mexican food, and I've sort of been obsessed with Mexican food and culture since we got engaged in Tulum (in the Yucatan) in December.
The restaurant is usually a casual kind of place, but the staff dressed up for the occasion, and they were playing romantic music in the background - lots of love songs.
The oyster stew was yummy, and I loved the scallop appetizer. And the margaritas there, are kick ass. Overall, it was delicious (and a bargain to boot).
stacey, single
I went to a friends house where 5 of us watched Lost. I brought a 7 layer dip, and my pal Cher made a slow cooking roast.
Jeff + Katie, married, 1 child
Pre-Valentine's day dinner included Saturday night dining at Peter Luger's with another couple. Two orders of steak-for-two, medium-well for the girls and medium-rare for the guys. Side orders included tomato and onions, cream of spinach and fries. Desert was a key lime and chocolate cake slice with schlag, which is an incredible German whipped cream. Amazing. It was planned for two weeks, hence the amazing dining time we got for 4:45 :-)
For Valentine's evening I made a salad which consisted of fresh spinach with crushed walnuts, chopped shallots, fresh breadcrumbs drizzled with a light olive oil and vinegar dressing as the foundation. On top I prepared thin breaded chicken strips topped off by toasted breaded disks of goat cheese and garnered with apple slices. It was really good!
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.
This Spicy Winter Risotto made with butternut squash and spicy Italian sausage, topped with toasted pine nuts was sent to Seduction Meals by Cynthia, in DC. Thank you Cynthia, I look forward to trying this recipe!
"I love making risottos! This one is great for this time of year and my favorite. Serve with a nice wine--I've been into Argentinian Malbec the past two winters--yummy!
1 butternut squash approx 2 pounds...or make life easier and buy from Trader Joe's or Whole Foods the packaged, already cubed squash.
5 tablespoons olive oil
salt and ground black pepper to taste
1 pound hot Italian sausage, casings removed
1 medium onion, diced
3 garlic cloves, minced
Fresh rosemary and sage
6 cups low-sodium chicken broth
2 cups Arborio rice
1/2 cup dry white wine
3 tablespoons unsalted butter, cut into small cubes
1/2 cup Parmesan cheese
Toasted pine nuts and fresh flat-leaf parsley for garnish
Preheat oven to 400 degrees. Peel and seed squash and cut into 1/2 inch cubes. Place cubes on large cookie sheet. Using your hands, toss with 2 tablespoons oil, salt and pepper. Roast until tender and just brown, 25 to 30 minutes. Remove and set aside.
Meanwhile, in medium skillet on low heat, cook sausage until brown on all sides. Remove from skillet, cool and slice into 1/4 inch coins.
In stockpot or large saute pan on medium heat, saute 3 tablespoons olive oil with onion, garlic, rosemary and sage for about 10 minutes (do not brown). In a separate stockpot, heat the chicken broth to just under a simmer (do not boil).
Once the onion is translucent, add the Arborio rice to the onion and oil and stir for 2-3 minutes. Add the wine and stir until it evaporates. Add the stock, about 1/2 cup at a time, stirring after each addition, until the stock is absorbed. Continue adding stock and stirring frequently for a total of 25-30 minutes or until the rice is tender and the rice takes on a creamy texture (you might not use all the stock).
At about 20 minutes, you should begin to taste the risotto. It should be soft and creamy, but each grain should have a chewiness in the center. Once the risotto reaches this stage, stop adding the stock and turn off the heat. Add the butter, cheese, roasted squash and sausage. Mix well, cover and let sit for 2 minutes. To serve, ladle into deep soup plates and top with toasted pine nuts and parsley to garnish. Serves 6 to 8.
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 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.
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.
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.
Serve with a mix of other mezes such as fried aubergines and peppers with tomato sauce or serve with rice pilaf for a more hearty main dish.
The recipe above can be found in the cookbook:Timeless Tastes, Turkish Culinary Culture
If you are looking for a good Turkish cookbook with a bit of history on Turkish cuisine, then try Timeless Tastes: Turkish Culinary Culture.
by Semahat Arsel. The book is published in Istanbul and a bit difficult to find in most bookstores, although you can easily purchase this online. I was told this is a wonderful cookbook for traditional Turkish recipes. Filled with historical essays and great recipes, this is a must have for your cookbook collection.
This recipe was sent to Seduction Meals by Christine from Little Falls, NJ. This simple yet savory dish is made with pure love and affection to address the dietary needs of her amore. This goes to show that you can select flavorful, healthy meals for your specific needs without having to give up your favorite comfort food.
"This is my fiance Duane's very favorite dish that I make for him. A couple years ago his triglyceride levels were high and the doctor suggested he go on medication. Instead of doing that he decided he'd rather try this by diet first. So to help him I came up with this dish using rice pasta-- I'm sure it will taste just as good using regular pasta as well."
1 lb hot Italian sausage, crumbled, casings removed 1/2 onion chopped 1 clove garlic, crushed 1/2 cup white wine 1/2 teaspoon crushed red pepper flakes 1cup fresh flat leaf Italian parsley, chopped 1 lb Ziti or Rigatoni 1/4 cup first pressed Olive Oil Grated Parmesan Cheese
1. Put water on to boil for pasta. Follow pasta directions.
2. Saute sausage until brown, remove from pan and set aside. You can drain the meat out on power towels if you like.
3. Add onion to the same pan, keeping a bit of the oil from the sausage. Cook until translucent. Then add garlic and red pepper flakes. Cook for a few minutes until fragrant.
4. Add white wine. Let it reduce by half.
5. Add the sausage back in the pan and the parsley, mixed well.
6. Toss sausage mixture with pasta, olive oil, salt and pepper to taste, and Parmesan cheese.
This wonderfully presented dish was submitted by CM Harrington. A Seduction Meal indeed, I can't wait to try this!
"They key to this dish is in the timing. Measure and prepare all ingredients and set before you "mis en place" to keep things moving along. There are three parts to assemble--the Dashi broth, the soba noodles and the seared tuna."
broth - Dashi, or Japanese Fish Broth 1 cup of water 3 - 4 pieces of Dashi Kombu (kelp) used only for flavor and then removed 1/2 cup Bonito flakes 1 cup of sake
Dashi is a broth and a staple used in many Japanese dishes. To make the broth, mix together the water, kombu and bonito flakes in a medium pot.
Bring broth to a boil over medium heat and cook until the volume is reduced in half; 10 - 15 minutes, remove from heat. Avoid boiling with kelp, and don't let the bonito flakes steep for too long --both could result in bitterness. Strain the broth through a sieve to remove food parts, discard. Place liquid back in pot, while still warm, add sake. Keep broth warm over super low heat. Next prepare the noodles.
soba noodles
1 package of soba noodles I prefer wild yam or lotus root for the added flavor they impart cook as directed, be sure not to over cook
tuna
1 lb sushi grade Ahi Tuna (I get mine at Wild Edibles)
Make a Rub by mixing together a pinch or two of Chinese 5 Spice, Chili powder, black pepper, a very little bit of salt. Prepare enough to coat the piece of fish on each side.
Micro-greens/sprouts for taste and garnish
Start by rubbing olive oil over entire tuna and coat all sides of the tuna with the rub.
Place cast iron skillet over high heat--we will sear the tuna. Do not put anything in the skillet; just get it nice and hot.
Turn down the heat to medium and place fish in skillet. Tuna and salmon have built in thermometers in that you can see how the fish is prepared by watching the white cooked fish rise from the heat up. We preferred seared tuna for this dish, but you can cook this to your preference.
Cook fish 1-4 minutes on all sides. When cooked to your liking, remove from skillet and place on cutting board. With a very sharp carving knife cut the fish across the grain in thin slices--the thinner the better.
plating the dish
This works best in a dish that has a little depth (see photo). We used Joseph Abboud bowl and plate.
Place noodles in the center of the dish; go for the sculptural effect you often find in restaurants by placing the noodles in the dish with some height.
Ladle about 1/2 cup of the broth over the noodles. The idea is not to completely cover the noodles in broth so measure the broth based on the serving dish you are using.
Place thinly sliced tuna over the noodles and garnish with micro greens (bean sprouts)
This seasonal savory dish was posted by Debra in Utah. This Seduction Meal exudes the energy and excitement of fall. Although the Harvest Moon has already passed, next year try serving this dish under the magic spell of this Moon and wonderful things are sure to happen.
"It's a great dish to create on a brisk fall day to warm the tummy and delight guests... not to mention that it also helps make use of some of our Fall décor like squash and pumpkins."
When Debra is not in the kitchen serving up seductive culinary masterpieces she is running her business Paper and Press -- give her a call and/or check out her web site when you are in need of beautifully designed custom stationery, calling cards and invitations.
Ingredients
2 - 3 small size squash and/or pumpkins (vary for color interest)
reserved pumpkin seeds
1/2 cup extra virgin olive oil
pinch of cinnamon, nutmeg
1 box of whole wheat penne pasta
2 cloves of garlic, whole
1 cup Pancetta (optional for vegetarians)
2 shallots, diced
1 1/2 cups skim or whole milk
1/2 stick butter
3/4 cups of white wine
1/2 cup Parmigiano Reggiano
1 egg (or the egg white equivalent)
1/4 cup chopped fresh basil
1/2 cup each of frozen peas and frozen corn (fresh is always wonderful if available)
This wonderfully prepared Lobster dish was sent to Seduction Meals by Tony in Dallas...now that's a Seduction Meal! Thank you Tony
"Picture this...A while ago I decided to make a romantic dinner for two on Valentines Day; Lobster Thermador, that traditional dish of a lobster shell filled with cooked lobster meat, mushrooms, and cheese. Found a great recipe, followed it to a 'T', extracting all of the raw lobster meat from the shell by using a meat mallet to crush the shells, remove the meat, and cook it. Well, low and behold, who knew lobsters bleed??? There were red specs all over my white kitchen tiles! I didn't notice this until after dinner when my partner asked, 'what the heck did you slaughter in this kitchen?'--a little exaggeration of course, but true. With that in mind, when you remove the inner body cavity from the shell, as my recipe instructs, you may see a little red blood. Don't panic. For the light hearted, you can always ask your butcher to kill the lobster before you take it home."
The following recipe is derived from an original recipe for Lobster Thermador but redefined to create a lighter, healthier version; or so I'd like to think. Serve with your favorite side dish or salad and a fine chilled white wine.
Lobster with Chardonnay Sauce 1 ½ - 2 lb Maine Lobster 4 oz sliced mini Portobello mushrooms (cut into 2" x 2" semi-circle halves) 3 tbsp Olive Oil 1/3 cup minced shallots 2 tsp minced garlic 1 tsp fresh, coarsely chopped parsley ½ tsp dried thyme 1 bay leaf 2 oz tomato paste 2 ½ cups Chardonnay wine 1 cup heavy cream 1 T shredded Mozzarella or Emmental cheese, optional Salt and white pepper to taste
Note: A good pair of kitchen shears will help cut the lobster shells, as opposed to a knife.
"This Seducer's Breakfast was served to me the morning after by my very first lover---he was quite a bit older and taught me a thing or two. Since then I have served it to a few lovers of my own!"
Most important is the serve the eggs with mimosas using very good champagne and fresh squeezed orange juice. For the Eggs Benedict the real trick is to get everything ready at the same time. Start by making the Hollandaise Sauce. You will need:
1/2 cup unsalted butter
3 beaten egg yolks
1 tablespoon of lemon juice
1 tablespoon of water
salt and white pepper
paprika
Cut the butter into thirds and bring it to room temperature. In the top broiler (or just a pan or bowl sitting on top of a saucepan of boiling water) combine egg yolks, lemon juice and water. Add a piece of butter.
Cook, stirring rapidly with a whisk until butter melts and sauce begins to thicken. Add the remaining butter a piece at a time, stirring constantly until melted. Continue to cook and stir for 2 - 3 minutes until sauce thickens. Immediately remove from heat. If sauce is too thick or curdles, immediately whisk in 1-2 tablespoons of hot water. Season to taste with salt and pepper.
Now for the rest--The Eggs. You will need:
4 eggs
2 English muffins, toasted
4 slices of Canadian Bacon, cooked to your liking
You can poach the eggs in an egg poacher, or if you don't have one you can use a pan of simmering water. Carefully slide the cracked eggs into the water (I use a cup). Simmer the eggs uncovered for 3-5 minutes cooking until egg whites are completely set and yolks are not too hard.
Remove eggs with a slotted spoon and place them on toasted English muffin halves which have been covered with 1-2 slices of Canadian Bacon which has been broiled or warmed in a frying pan for a couple of minutes. You can get the toasting + broiling done while the eggs are poaching but you have to keep moving! Top each egg with that delicious Hollandaise Sauce and a dusting of paprika, pop the cork and you'll soon be ready for the next round!
For your creative morning pleasures, I found these variations on Eggs Benedict on wikipedia:
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
Using the freshest sweet and ripe strawberries of the season, this dreamy dessert was submitted by Virginia, NYC.
Seizing the moment is key to a quickie seduction. I needed a quick dessert to seal the deal without fuss or missing a beat, which is how this recipe came about. You and loverboy/girl can taste the honeyed creamy mixture and the berry liqueur concoction, and all the ingredients are lickable.
Biscotti is a light yummy finish to any meal. Amaretto is very romantic. Add smooth marscapone ricotta for body and honey for sweetness. Its a surefire way for the perfect finish to a seduction meal or the quickie your meal may lead to. My "quickie Imagination" coupled with a "seize the opportunity and use what was on hand" was successfully rewarded, as this can be eaten before, during and after a truly seductive encounter.
creamy strawberry almond biscotti
4 pieces of almond biscotti
1/2 cup Amaretto
6-8 strawberries, washed and halved (quartered if berries are large)
3 sprigs fresh chopped mint leaves
1/2 cup of marscapone
1/2 cup part skim ricotta
4 tablespoons honey
Soak berries and mint in 1/4 cup of Amaretto - set aside. Mix marscapone and ricotta with honey until creamy, set aside. Soak almond biscotti in remaining Amaretto. Refrigerate all ingredients except biscotti until you moment of Seduction.
Spoon ricotta/marscapone mixture onto a biscotti. Spoon the strawberry/mint mixture on top of that. Feed to your object of desire...lick fingers and any other part the mixture drips onto--enjoy!
You can use flavored biscotti, fruit and liquor can be tailored to your preference, i.e. hazelnut biscotti with chocolate liqueur and raspberries or cherries. Enjoy this guaranteed combo for a quickie seduction
This Seduction Meal Story, photographs and recipe was submitted by Jay R. from NY. Thank you for sharing this...Great Job!
"Cooking something special can be as seductive as eating it. Of course, cooking while entertaining takes a degree of confidence that, in itself, can impress as much as fancy ingredients. To my mind, seduction meals involve conversation, gazing, tasting, touch, and movement. Cooking and serving a meal allows ample time for all five. The only seduction meal that will ever matter to me was making homemade thin crust pizza on an outdoor grill at sunset on the deck of my country house. I made two with separate toppings; mozzarella with olives and fresh basil and a white pizza with chopped clams and garlic. A crisp Italian white wine got the conversation flowing and helped pull everything together. Mission accomplished!"
Grilled Pizza
1 ball of pizza dough
1 medium size can of crushed tomatoes (San Marzano preferred),
1 ball of super fresh mozzarella cheese, slice ¼ inch thick
1/2 bunch of fresh basil leaves, chop into large coarse pieces
¼ cup of black oil cured olives, pull flesh off of pits
small can (6.5 oz.) of chopped clams, drain liquid
3 cloves of fresh garlic, slice super thin like they do in the movies
This recipe was submitted by Stefan in NYC. A beautifully presented dish meant for breakfast in bed, the frittata, or open faced omelet, is easy to prepare and impressive to serve.
Mexican Frittata
8 eggs 1/2 cup of half and half salt and pepper 3 tablespoons of sweet butter 3 heaping teaspoons of cilantro, chopped 3 tablespoons of chopped yellow chives (Chinese garlic chives) 1 medium tomato, coarsely chopped 1 cup of sharp cheddar cheese Tortilla chips
Garnish 1 avocado quartered and thinly sliced lemon juice black pitted kalmata olives Dollop of chipotle
Whisk together eggs, half and half , and salt and pepper. Melt butter in a large skillet. Add cilantro and yellow chives, sauté over medium-low heat until soft. Pour egg mixture into skillet, cover and cook until outer edges begin to slightly brown. Add 1/2 cup grated cheese, replace cover and allow cheese to melt into the frittata.
Heat broiler. Slice avocado and drizzle with fresh lemon--set aside. Place the remaining cheese (1/2 cup), over the frittata and place the uncovered skillet under the broiler until starts to brown and frittata fluffs up, about 2-3 minutes. Slide the frittata on to a plate. Garnish with sliced avocado and place in a pinwheel fashion around the plate. Add olives and place a dollop of chipotle in the center. Grab two cups of coffee, a bag of tortilla chips and hop back into bed.
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Middle Eastern Rice with Black Beans and Chickpeas
Eggplant with Shrimp and Mushroom Stuffing
![choc_heart_shutterstock_5776930[1].jpg](http://www.seductionmeals.com/choc_heart_shutterstock_5776930%5B1%5D.jpg)
This wonderfully presented dish was submitted by CM Harrington. A Seduction Meal indeed, I can't wait to try this! 
