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...
Before you go out on a date, or to simply enjoy a lovely spring, summer or fall afternoon, why not surprise your loved one with a beautifully set table filled with a cheese platter, a bottle of champagne and a plate of caviar. Its a great way to set the mood for a wonderfully romantic day or evening together.
Tasty Talapia tacos served on corn tortillas with a dollop of guacamole and sliced tomato is a wonderful choice for a healthy quick meal. This dish was created my Virginia in NYC. Serve with your favorite beer.
Talapia Tacos with Guacamole
Ingredients
3 fresh tilapia filets
salt and black pepper
Fresh chopped cilantro
1 fresh habanero, chopped
Garlic powder
Vegetable oil
1 tomato, chopped
2 garlic cloves, crushed
1/2 onion, chopped
pinch of cayenne
1 lime, juiced
garnish:1 lime, quartered
Directions
Wash and pat dry the tilapia, cut into 2" pieces
Season the fish with the salt, peppers, garlic powder
Heat the oil in a large non stick frying pan over low heat, sautee the onion, garlic, chopped tomatoes, habanero pepper
When the onion is soft and the tomato is cooked add the fish and
cook on a high fast heat for 10 minutes, turning frequently
Add the cilantro
and squeeze the fresh lime over the fish
Serve on corn tortillas, garnished with fresh made guacamole
Tip: The best way to prepare the corn tortillas is to place 3 tortillas in a paper towel, fold over edges all around and place in microwave for 20 seconds. They will come out perfectly warmed.
Sometimes food is a "beautiful thing" and here are a few tantalizing creations to prove it. I present to you a select group of outstanding food bloggers that are full of seductive magic in the kitchen. Skilled in the kitchen they also know how to plate a dish and take amazing photos. They paint with color, add bold or delicate touches, and create arrangements to delight. I am truly in awe!
This scintillating soup recipe was sent to us by George in NYC as an intriguing fall/winter soup to share with your loved one. A chicken-based soup broth with whole hominy, garnished with cilantro, lime juice, radishes, finely diced hot pepper, onion and diced avocado.
Wikipedia has this to share: Pozole is a ritually significant, traditional pre-Colombian soup or stew from Mexico. Variant spellings include pozsole, pozolé, pozolli, posole. Posole. It is made from nixtamalized cacahuazintle corn (soaked corn that is cooked in an alkaline solution, usually limewater, and hulled), meat, usually pork, chicken, turkey, pork rinds; chili pepper, and other seasonings and garnish.
Ingredients:
6 chicken legs with thighs, with skin
olive oil
2 whole cloves garlic
salt and pepper to taste
paprika
1/2 teaspoon dried oregano
6 cups of water
2 bay leaves
2 29-oz can Mexican Style Hominy
1 16-oz can green salsa tomatillo
Garnish Ingredients:
1 fresh avocado, diced
1/4 cup of cilantro, chopped
6 - 8 radishes, sliced in rounds
1 small red onion, diced
1 serrano pepper, finely diced
lime, cut in slices
Directions:
Wash chicken with white vinegar and a dash of salt, rinse thoroughly
In a soup pot or le creuset, over medium-high heat, saute olive oil, garlic, oregano, paprika, salt and pepper.
Add 5-6 cups of water, adding enough water to cover chicken pieces.
Add bay leaves, cover pot and cook for 45 minutes
Skim the fat from the top
Remove the chicken from the pot, when cool enough to handle, remove skin and shred chicken meat or cut into bite size pieces
Add hominy (including liquid) and salsa tomatillo. Simmer over low heat for 1/2 hour.
Just before you are ready to serve: Dice avocados, chop cilantro, slice radishes, lime sliced, dice onion and serrano pepper - place in individual small bowls.
Plate the dish:
Ladle soup into serving bowls and top with a tablespoon of each garnish. Enjoy!
This recipe was sent to us by Forest in NYC. A seductive creamy mushroom risotto topped with spicy sausage. You can use sweet or hot sausage depending on how "hot" you want things to get.
Creamy Mushroom Risotto with Spicy Italian Sausage
Risotto Ingredients:
2 tablespoons sweet butter
2 tablespoons olive oil
1/2 white onion, chopped
1/4 teaspoon white pepper
1 cup Arborio rice
12 oz mushrooms, quartered
2 1/4 cups chicken stock
1/4 cup dry white wine
1/2 cup grated or crumbled Asagio, Parmesan or Pecorino cheese (or a mix)
1/2 cup of heavy cream
Garnish with fresh basil leaves
Sausage Ingredients:
1 tablespoon of olive oil
1/2 white onion, diced
1 lb Italian sweet or hot sausage
2 tablespoons tomato paste
4 roma tomatoes, cut lengthwise and remove seeds, diced
1/4 cup white wine
1/2 teaspoon of dried basil or 1 tablespoon of fresh basil, chopped
Directions: Prepare Risotto:
In a deep skillet over medium heat, melt butter and olive oil. Add onion and garlic and saute until translucent, about 5 minutes
Add white pepper and 2 cup of arborio rice. Stir and saute for two minutes
Add mushrooms, basil, chicken stock and wine. Bring to boil.
Reduce heat and simmer for 15 minutes.
While simmering prepare sausage
Prepare Sausage:
In a separate skillet add olive oil and onion, sauté for 2 minutes
Add and brown sausage. Drain all fat but 1 tablespoon
Add tomato paste, tomatoes and wine and stir together. Cook over medium heat until sauce reduces - about 10 minutes.
Finish Risotto:
Add 1/2 cup of grated cheese and 1/2 cup of heavy cream to the risotto, stir and simmer over low heat for 5 minutes.
Transfer risotto to serving dish, top with sausage mixture
Garnish with fresh basil and a touch of grated cheese
And now for something deliciously different and very original!
A very dear friend of mine was invited over for dinner by her male friend one evening. She was promised something enticing and out of the ordinary-not the usual take-away, nor reinvented left overs! She arrived punctual and famished as any seductee ought to and was greeted with the delightful aroma of cake baking. Perplexed, she asked, "Did you bake a cake for dinner?" "Yes", he replied. And so it was pound cake for dinner. Love it!
Was there ever a time you had a meal that was the result of creative, "out-of-the- box" thinking?
Raspberry Pound Cake This recipe is a variation of the original Raspberry Pound Cake recipe which came with this story. The yummy cake recipe goes like this:
8 oz. of either fresh raspberries, blueberries, or strawberries (don't mix berries)
powdered (confectioner's) sugar for dusting
Directions:
Preheat oven to 350° F.
Butter and flour a loaf pan.
In a bowl, mix together the butter and sugar at high speed until it is a creamy soft mixture, about 4-5 minutes, scraping down the bowl as necessary. Add the eggs, one at a time until light and fluffy, then add the vanilla and lemon zest.
Mix the dry ingredients: flour, baking soda, baking powder and salt. Alternate adding portions of this and the sour cream to the butter and egg mixture until everything is combined. Be careful not to over-beat the batter. Stop mixing when each addition is well incorporated.
Pour a 1/3 of the mixture into the pan. place the fruit on top. Pour another 1/3 of the batter on top of the fruit and repeat with the rest of the fruit and batter-this way, I find that the fruit is spread more throughout the cake. Smooth the batter with a spatula.
Bake until a cake tester (or wooden toothpick) inserted into the middle comes out dry and clean, about 1 hour.
Remove cake from oven and cool on a wire rack.
Run a knife around the edges of the cake pan to loosen the cake and slide unto a plate.
Dust lightly with confectioner's sugar once completely cooled.
Seduction Meals is pleased to present an exclusive interview with Chef Martin. His talents and passion for cooking along with his love for his community come through in everything he does. Chef, author, producer, teacher, leader and a man of inspiration to up-and-coming chefs and more, his plate is full of passion and love. Born in Mexico City by an Italian mother, the versatility of ingredients were shown to Martin at an early stage. At seven years old, he was already part of the kitchen household responsibilities and showing his passion for cooking. His culinary expertise includes: Southwest, Mexican, classic French, American novelle, European pastry. Some of his special skills are Ice Carving, Pulled Sugar, Wedding Cakes, Garde Manger, 3D cakes, and Tallow. His background and love of art, along with his cooking skills have merged together into what he calls "Now Mexican Novelle with European overtones". Sounds wonderful to me!
Tell us about your career as a chef and what you are doing now?
Terry, I want to start by thanking you and SeductionMeals.com for your invitation for this interview. The start of my career came at a young age. The influence of my mother and her infusion cooking combining her Italian background and Mexican ingredients inspired my cooking style which I am known for. I've been an Executive Chef for twenty one years and it has been a long road. At the age of fourteen I started working in restaurants in Mexico City. Upon arriving in the United States I continued to work in the industry which lead me to enroll in the culinary academy from which I later graduated. After travels through South America, Europe and the U.S. I was able to earn my Masters in Pastries from the Semper University of Scandinavian Baking-Stockholm. I am also a member of The American Culinary Federation, U.S. Pastry Alliance and Retail Bakers of America
After graduating I opened up a European style bakery specializing in European breads and pastries and in 2009 I launched my website ChefMartin.Net. Growing up I often wished to find a mentor to aide in developing my skills as professional Chef. With today's technology I decided to create ChefMartin.Net as a tool to help others in a manner which I found hard to find in my rookie days. ChefMartin.Net contains my own original recipes, restaurant reviews and events I am personally involved with. It also gives chefs, organizations, foodies and the community the opportunity to showcase functions, fundraising events, socials and other food related culinary proceedings, while giving the chance to young professionals in our industry to get involved and interact with followers and fans from around the world by sharing pictures, recipes and trends.
Currently I am in the creative process of producing and developing a cooking documentary television show and continue to work on my cooking books.
What would be your idea of a great romantic meal for two--a Seduction Meal, that you would serve your loved one on a special occasion.
I love to use shellfish for romantic meals. Raw Oysters on the half shell seasoned with a squeeze of lime, salt and fresh minced Serrano peppers really turn up the heat, and is my favorite starter. I think they are very seductive, very sexy and a known aphrodisiac. For the main course I often seduce with seared Sea Scallops. I love the texture and shape, the tender medallions of shellfish muscle when combined with the right ingredients will create subtle aromas and flavors to set up the perfect "Seduction Meal". The grand finale would be a fresh baked French meringue dipped in chocolate which combines my favorite components for any desert: light, crunchy, and sweet. Love is the main ingredient for all cooking! Here is one of my favorite Scallop recipes.
Wine and citrus Sea Scallops Recipe courtesy of Chef Martin Servings: 4
Ingredients:
1 1/2 tablespoons Olive oil
1 1/2 lbs Sea Scallops
2 cups Dry white wine
3 tablespoons Fresh lemon juice
1 tablespoon butter
2 garlic cloves, minced
2 tablespoons minced parsley
Fresh ground pepper
Directions:
Heat oil in heavy skillet over high heat.
When oil begins to smoke add scallops.
Sear each side for one minute or until each side is golden brown.
Add 1/2 cup of wine and lower heat to medium.
Simmer for 2 minutes.
Remove scallops from pan.
Add remaining wine and lemon juice, and garlic.
Bring to a boil and reduce by half.
Add butter, parsley and season with pepper.
Place scallops on a plate and smother with sauce.
When enjoying a romantic meal for two--what music do you play while cooking and what music do you listen to while dining together?
While prepping my romantic meals at home I love high energy music to pace my action in the kitchen. Coming from a culturally diverse background the selection varies, however when I am in the kitchen it is always high energy. When it is time to sit down and enjoy each other and our meal I like to slow it down a bit with classical or contemporary jazz from almost any musician in that genre.
What do you think is the key to a successful romantic meal for two?
The key to a romantic meal at home should be simple with quality ingredients, because when it comes down to it, its about the chemistry and connection between two people, not about a stressful complex meal. On the other hand when I create menus for valentines day I often use symbolic ingredients which represent the "heart". For example hearts of palm and artichoke hearts.
Do you prefer dining in our out for a romantic meal?
Dinning in, no doubt. Dining out for me is not intimate, dining out is something I do with friends. Plus, it can't get any more personal or romantic than sharing my passion for cooking with the one I love. As a chef my art is created and shared through ingredients, textures and flavors, and the plate that I serve the food on is my canvas. There really is no better display of appreciation than seeing my loved one enjoying a meal that I am so lucky to have created with my own hands.
Do you have a favorite cocktail recipe to serve for your romantic meal for two?
One of my favorite romantic aperitifs is blood orange juice and champagne. If you really want to add a spark, give it a splash of any good quality Vodka (citrus infused also works) and serve it in a chilled Martini glass garnished with a slice blood orange.
I feel any romantic beverage should be bright in color, and served in a sleek, or curvy glass that suggests a special occasion. Second, the ingredients must invoke some visceral sense with palate-tickling fruit or earthy accents from herbaceous spirits. Finally, if it has a name it should suggest passion, seemingly begging to be consumed.
In the culinary world of chefs, restaurants, mixologists, TV shows, food movements, etc. - is there anything or anyone that inspires you?
This question brings me back to my childhood, my whole career has been inspired by my Mother, my first teacher in the cooking world and the one and only...Julia Child. I used to watch her shows as a child growing up. Her shows were much more rewarding to me then any cartoons.
Are you working on any special projects or recipes at this time?
Special projects?? All my projects are very special to me. My show, my website, books and recipe development are what make me get out of bed every morning. I feel very blessed with what life has given me and I feel a duty and responsibility to share my knowledge and use all my resources to be part of the community and give back. My partner and I are very active in many not-for-profit organizations and events such as Go Red For Women, American Heart Association, Habitat for Humanity, The Red Cross, Charity: Water, and Toys for Tots to name a few.
To learn more about Chef Martin visit his website: ChefMartin.net or his Facebook Page (be sure to LIKE him)!
How many times have you been seduced by the sexy extravagance of a Chocolate Molten Cake? As you bring the spoon to your mouth you just have to close your eyes to experience the aroma. Then the taste and the texture of the chocolate cake followed by a glorious chocolate sauce, typically topped with cream and/or a berry coulis. Well now you can learn how to make this marvelous dessert at home, with step-by-step directions from Chef Jay. Seduction Meals is pleased to present an exclusive interview with Chef Jay as he shares his culinary background, the keys to a successful romantic meal for two, and of course his luscious recipe for a dessert that will make any Seduction Meal an instant hit!
Tell us about your career as a chef and what you are doing now?
My name is Chef Jay Jones. I graduated from the French Culinary Institute in NYC for culinary arts. I have been a chef for 16 years and have worked in restaurants and hotels as well as other venues in the US. I do private chef work as well as teach classes in culinary arts.
I'm currently the Executive Chef of Chateau Noir LLC, a full service catering and event planning company we provided services all over the US. Where ever there is a need for food we are there.
What would be your idea of a great romantic meal for two--a Seduction Meal, that you would serve your loved one on a special occasion?
More then the food a romantic dinner is about the people the connection and the bond that is shared by them. A meal should compliment that bond and not only bring them close but give them a shared experience that will last in their minds.
My meal would consist of: Warm Fig and Goat Cheese Appetizer Grilled Fennel with Oysters and Citrus Salad Herb Crusted Salmon with roasted red potatoes and asparagus And for dessert ... Molten Chocolate Lava Cake with Raspberry Sauce
Molten Chocolate Lava Cake with Raspberry Sauce How-To-Video from Chef Jay
When enjoying a romantic meal for two--what music do you play while cooking and what music do you listen to while dining together?
Andreas Vollenweider Book of Roses 1. Chapter One: La Strega (Her Journey to the Grand Ball) 2. Chapter One: The Grand Ball of the Duljas 3. Chapter One: Morning at Boma Park 4. Chapter One: The Five Curtains 5. Chapter One: Book of Roses 6. Chapter One: In Doga Gamee 7. Chapter One: Passage to Promise 8. Chapter Two: In the Woods of Kroandal 9. Chapter Two: Jugglers in Obsidian 10. Chapter Three: Chanson de l'Heure Bleue
What do you think is the key to a successful romantic meal for two?
A successful romantic meal to me is a shared experience, foods that work well together flavors that don't over power but accentuate the mood. A harmonious balance of flavor profiles and the right atmosphere.
Do you prefer dining in our out for a romantic meal?
In; it allows me to set the mood I want and allows the evening to progress at my pace not that of others around me
What restaurants top your list for romantic settings?
Have not visited many restaurants for an romantic evening however on one occasion I went to JP's a seafood restaurant on City Island in the Bronx and sat in a quiet corner it was very nice and the company enhanced the mood and the meal was great.
Do you have a favorite cocktail recipe to serve for your romantic meal for two?
Very simple a glass of champagne with a strawberry. Classic and goes with just about anything.
In the culinary world of chefs, restaurants, mixologists, TV shows, food movements, etc. - is there anything or anyone that inspires you?
Jacques Pepin he is my biggest inspiration and culinary role model. His style techniques and approach to food put him in a class by himself.
Are you working on any special projects or recipes at this time?
At the current time I have several projects in the works. A cookbook that will be out in the summer of this year, I write weekly culinary columns for several magazines, I will begin culinary tours in several US cities this year, I'm in the process of putting together a pilot for a possible television show. And I try to come up with new and interesting recipes everyday.
Seduction Meals is pleased to present an exclusive Interview with Executive Chef Dustin Muroski of the Hyatt Regency Rochester, as we talk about the Chef's Seduction Meal (Lobster Thermidor), the key to successful romantic dining, cool music for cooking, and people in the culinary world that he finds inspiring.
Tell us about your career as a chef and what you are doing now?
I started as a pantry cook in 1996 when I was 17 years old at a country club in my hometown of Oswego NY. I went to Paul Smith's College in 1999 and graduated with honors with my A.A.S. in Culinary Arts in 2001. I worked as a Restaurant Chef For Marriott, and Executive Chef for Holiday Inn, the Rochester Plaza Hotel, and I am Currently the Executive Chef for the Hyatt Regency in Rochester NY.
What would be your idea of a great romantic meal for two--a Seduction Meal, that you would serve your loved one on a special occasion.
If I wasn't working and actually at home with no kids and could have a romantic evening, I'd probably do a do a three course dinner that would probably go something like this:
Starter: Either raw oysters on the half shell with a Thai style grilled mango mignonette or just a simple spicy tuna sushi roll, both with warm sake.
Main Meal: Then, my take on surf and turf: Waygu Beef Tenderloin and Foie Gras Sous-vide with Split tail Lobster Thermidor, Parmesan encrusted Peruvian Potatoes, and Marinated Asparagus (Sticking to the whole aphrodisiac theme). Possibly pair that with a nice Chardonnay as that dish is bound to be a bit rich.
Dessert: Then we'd wrap it up with Hazelnut crème brulee and naturally chocolate covered strawberries and a bottle of Decent Champagne.
Chef's Version of Lobster Thermidor (feeds 2): Recipe courtesy of Chef Dustin Muroski
Ingredients:
2 1-2lb Maine Lobsters-Live
4oz Gruyere Cheese, grated
6oz Cream Sherry 1.5 cup Lobster Broth
1/2 cup Heavy Cream
1 large egg Salt and Pepper
1 clove Minced Garlic
Directions:
In a large pot of boiling water, plunge the lobsters in and boil for about 8-10 minutes. Pull them out and submerge them in an Ice water bath until cool enough to handle. Seat aside until ready for use.
In a small saucepan (hot), add in cream sherry and garlic and burn off alcohol.
Add in lobster broth and heavy cream and reduce by half.
Reduce heat to a simmer and whisk in the egg until the sauce thickens. Remove from heat.
Using a chef knife, split the lobster in half lengthwise. Reserve the meat from the tail, and remove the claw meat from the shell.
Clean out the rest of the shell.
Chop the lobster meat and add into a mixing bowl with the sauce and the Gruyere Cheese and mix thoroughly.
Add lobster meat mixture back into the shell and put the thermidors on a baking tray.
Using the broiler in your oven, broil the lobsters until the tops begin to brown (about 3-5min depending on your oven).
Serve with your favorite Starch and vegetable combination.
When enjoying a romantic meal for two, what music do you play while cooking and what music do you listen to while dining together?
Because I'm a metal-head, that's probably what I generally would be playing while I cook. However, during dinner, I'd probably elect a soft jazz. I'd just set my laptop to Pandora Radio and let it do its thing.
What do you think is the key to a successful romantic meal for two?
Setting the mood. Dim lighting, candlelight where ever possible. Rose petals are usually a big hit. Soft music, fireplace is nice if you have one. Also, using the element of surprise. I've never met a woman who hated suprises. Nothing wrong with garnishing and champagne glass stem with a new pearl necklace or something to that affect.
Do you prefer dining in our out on Valentine's Day?
As much as I love going out, I'd probably stick to staying in on Valentine's day. Part of the whole romantic effect is having that quality alone time that you can only get at home. What restaurants top your list for romantic settings? I know most restaurateurs will all be shooting for that romantic setting during Valentine's Day if they didn't have it already. I know I will be.
Do you have a favorite cocktail recipe to serve for your romantic meal for two?
Generally I stick to Champagne/Wine during an intimate meal. My preferences are Beaujolais, White Bordeux, and a nice Asti depending on the dish you are pairing it with.
In today's culinary world is there anything or anyone that inspires you?
I would say Thomas Keller, and Grant Achatz. These guys are just amazing chefs.
Are you working on any special projects or recipes at this time?
Our Hotel is currently under an extensive renovation, mostly in our Food and Beverage Outlets. Once it's completed, I'm hoping to introduce molecular cooking into the new restaurant which will be a lot of fun!
To learn more about Dustin Muroski and the Hyatt Regency Rochester:
Seduction Meals is pleased to present an exclusive interview with Micheal Broyer, head chef at Bocci Trattoria & Pizzeria, Raleigh, NC. After reading this interview, you can tell no matter what Chef Micheal puts his mind to, he passionately gives it his all. Michael shares with us his perfect romantic meal for two with a thoughtfully planned romantic date on a Sunday in Spring (after the restaurant's busy winter season). With activities from morning to night, curated with music and an array of delicious food and wine pairings throughout--we couldn't help agree this is a perfect romantic meal for two. And...I would LOVE to get that recipe for the Trout di Venezia!
Tell us about your career as a chef and what you are doing now?
Thank you Terry for the interview and allowing me to share a little of my career as a Chef and personal interests. I love Seduction Meals and admire the talent and hard work you create every month. It was during a Google search for sauce ideas for Maryland Blue Crab ravioli, that I discovered your website and food blog. The recipes you share with your readers are well thought out, refined, current; and combine that with romance, music and cool ideas, a winning combination to say the least.
Describing my career as a Chef is a little daunting and somewhat circuitous story. My professional path has been diverse to say the least. From Applications Engineer, Biologist, Commercial Fisherman in Alaska, Carpenter, Environmental Activist, Line Cook, Kitchen Manager and Chef. Yet food, especially fresh, well prepared food has proved to be a common thread throughout my life. I've known from an early age that understanding and working with food would be important, although it is only in the last 10 years I have actively worked to refine my knowledge and skills. By age six I was making Nestle Toll House Cookies following the still great recipe on the back of the bag. At age 7, I was insisting they be made with 1 cup of Walnuts. Blueberry pancakes and French Toast soon followed.
As a teenager I worked part-time on New Hampshire vegetable farms, apple orchards, and as a dishwasher at the Depot, a steakhouse and seafood restaurant in Hampton, NH. In college I worked nights one summer as a Line Cook at Horsefeathers in North Conway, NH, while a Carpenter's Apprentice during the day. At this point I knew I could always find employment in the restaurant business, if necessary. While still in high school, the first college catalog I requested was from the New England Culinary Institute (Vermont). I ended up choosing College of the Atlantic (Bar Harbor, Me.) for a degree in Environmental Science. During this time I discovered two cookbooks, of which I still have, that really motivated me. The first was Diet For a Small Planet by Frances Moore Lappe and Laurel's Kitchen by Laurel Robertson. Whole foods and whole living being the lessons learned, I would say. Vegetarian cooking is something that still excites me today, although I am definitely an omnivore. I learned early how to read and understand recipes, make them, trial and error and gain a great deal of confidence in the kitchen. This skill has served me well.
Currently I am the Head Chef of Bocci Trattoria & Pizzeria, in Cary, North Carolina just outside Raleigh. I love my current position and literally go home from work, plan out my next work agenda and arrive to work early every single day. Hard work and sacrafice is the currency paid to reach the point of over seeing and running a professional kitchen. Learning from other great Chefs is the flip side of the coin. One does not need a culinary degree to kick ass in the kitchen. Paying attention to detail, dedication and passion do count in this competitive profession.
I read at least 3 culinary text books every year in order to broaden my knowledge and skill set. All good chefs work to constantly improve and a sense of humility helps too. I just want to be a creative Chef and work hard. I love learning everyday how to create and serve fresh, authentic Italian Cuisine. There is more to this cuisine than pasta and tomato sauce. From Calamari Stew to Grouper alla Mattalotta, Bruschetta w/ herb goat cheese, Osso Bucco w/ risotto etc...
What would be your idea of a great romantic meal for two--a Seduction Meal, that you would serve your loved one on a special occasion?
For a Chef, this is a great question. Valentine's Day is a very important time of year for most restaurants. I think a great seduction meal encompasses several related elements. For me chemistry is key. The stars are aligned for relaxation and love. Great weather or Nor' Easter to enhance mood and energy comes in to play. My Seduction Meals often happen after the busy Winter season. Life is good when you can plan a seduction meal and everything turns out great. Fun in the kitchen, fun outdoors, enjoying special company is the catalyst for creating sexy, elegant romantic dining.
I think Sunday is a great day for a romantic dinner. Crisp, sunny weather accents the day. Morning bike ride, perhaps, an afternoon movie, after which we shop for a few groceries and head back to a warm home. Turn on some good music like Bryan Ferry or Kate Bush. Pour a glass of wine. Go outside, enjoy each other's company.
I think for starters I would serve a Brown sugar and Pecan Baked Brie with Pepperidge Farm crackers and some grapes. Glass of great Merlot. Steely Dan and really good conversation spiral together. Sweet, creamy, crunchy cheese and crackers, one of my favorites any time.
Later, I might suggest a modest appetizer plate, Goat Cheese & Ratatouille Ravioli, grilled Shrimp, Pesto on Arugula. This course might require sitting down at the dinner table and relaxing together over a nice second plate. Switch music to some Bonnie Raitt. Pinot Grigio.
For Insalata, I might whip up a small plate of Mixed Greens, Chianti poached pears (hanging around in my fridge), cucumber, Italian Flat Leaf parsley, cherry tomato, gorgonzola, toasted almond, herbal infused honey, olive oil, lemon juice and black pepper. Small salad inspite of recipe. Now I'm thinking about keeping the main course simple and not heavy and expect to sit down and dine in an hour or two.
After the first three courses satisfy and properly digest, it's time for the Main Course. This course hits the mark in terms of lightness, flavor, texture and presentation. Trout di Venezia. A Northern-Italian Style entree. Butterflied Rainbow trout baked with a blend of breadcrumbs, Pecorino Romano, garlic, herbs three grilled Scallops, Lemon Basil Butter sauce and gremolata. Served with sautéed Haricot Verts, shallots and Cherry tomatoes. This is not that difficult of a dish to make, however since it is a seduction meal for two, having the one you care about helping out in the kitchen is always a great thing. Lot's of conversation, loading the dishwasher, pouring a glass of wine or setting the table and food prep is always appreciated and makes the afternoon extra special. Peter Gabriel's In Your Eye's, the 12-minute live version plays in the background. A nice Sauvignon Blanc pairs well with trout.
Finally, for dessert I would serve my Flourless Dark Chocolate Torte, Raspberry Coulis and Annabella Cabernet Sauvignon. A match made by the Gods in Heaven, trust me, I know. There is only one thing that is better.... The torte and wine are a complete dessert course. Kate Bush's Running up the Hill. The Hound's of Love album is magnificent. After dinner, cuddle on the couch and relax, converse.
When enjoying a romantic meal for two--what music do you play while cooking and what music do you listen to while dining together?
Well I have already touched upon some of my Seduction Music. I must say listening to music is so subjective, personal and contextual. It depends on mood, chemistry, bias, and serendipity I think. If it sounds good and enhances mood, I'm all for it. It's not about what I want to listen to, no matter how opinionated, but what works this day with that special person. I am very fond of smooth jazz, progressive rock, adult alternative. From Acchousti Alchemy, Allman Brothers, Peter Gabriel, Debussy, The Police, Talking Heads, Santana, The Pretenders, U2 and Bela Fleck; I am pretty open minded. I like blue grass and the blues too. I like Gwen Stefani, so go figure.
What do you think is the key to a successful romantic meal for two?
Mutual desire. Romance, fresh air, great company, conversation, well executed and timed fine dining. Delicious food really makes a big difference.
Do you prefer dining in our out for a romantic meal?
I enjoy both dining out and cooking at home. If you have a nice home and can cook that's a good start. Sometimes though, nothing beats going out to a great restaurant. This is what I strive for every day at Bocci. Food made and served with Love. Sampling another Chef's creations is always a wise endeavor, usually. I like great service, attention to detail, fine wines and amazing food at a great price.
What restaurants top your list for romantic settings?
It's been at least 7 years since I last dined at this restaurant, yet this place is near and dear to my heart. I have enjoyed the Loaf and Ladle with family, friends and lovers my whole life. I own a 1979 copy of their cook book by Joan Harlow. The restaurant is designed around soups, salads, baked breads, sandwiches, comfort food, desserts and beverages. The location, perched on the banks of the intertidal Squamscott River is hard to beat. Exeter is a great small coastal New Hampshire town, just ten miles from Hampton Beach. I discovered Black Bean Soup garnished with crème fraiche, cilantro and tomato at "the Loaf" and the joy of sitting across from the one you love over a great soup, salad, sandwich and cold beer.
Being from New England, I adore seafood and nothing beats an authentic New England Clam Bake and one of the best is Cabbage Island, Maine. I also like Bone Fish Grill in Cary, NC. Just a great restaurant.
Do you have a favorite cocktail recipe to serve for your romantic meal for two?
I am very open minded when it comes to cocktails and beverages. I enjoy well crafted beers and wines and am very fond of Watermelon Margarita's in the Summer. I like espresso martinis too. I have only created one original cocktail, Southern Belle Martini. I have served this a few times for family and friends and it is always a hit. The flavor combination is superb.
Chef Michael Boyer's Southern Belle Martini
Rosemary simple syrup: In a saucepan, combine 1 cup of Sugar, 1 cup of water and 6 sprigs of Rosemary. Boil and Infuse for 10 minutes; strain sprigs and discard.
Ingredients:
2 cups of Peach Nectar
Fresh Peaches, pitted and thinned slice
1 ice cube tray of frozen lemon juice
1 1/2 Cups of water
Absolute Vodka
Combine simple syrup, nectar, peaches, lemon ice cubes and water in a chilled Pitcher. Pour one ounce of vodka into a Martini glass. Top with fruit mixture. Garnish with small sprig of Rosemary. This is a very aromatic and flavorful cocktail. Try it out some time.
In the culinary world of chefs, restaurants, mixologists, TV shows, food movements, etc. - is there anything or anyone that inspires you?
Well I do watch Iron Chef America and Chopped quite a bit; Chopped really shines on the improvisational skills good Chef's must have.
I also enjoy Bitchin' Kitchen hosted by Nadia G. I find her New York Italian accent and humor very sexy. She is a hoot to watch and her food is not fluff.
Chef's that really inspire me include: Michael Chiarello, James Peterson, Mario Batali, Thomas Keller, and Rick Bayless.
Are you working on any special projects or recipes at this time?
I am currently working on refining Bocci's menu and creating a gluten free menu and certification with the help of the National Foundation for Celiac Awareness. My professional goals include making Bocci Trattoria & Pizzeria one of the finest Italian restaurants in the Raleigh, NC area and Executive Chef certification through the American Culinary Foundation. In addition, I am working to improve my skills as a food photographer. And Last August I started my own blog entitled CycleChef. This project is still in it's infancy and I hope to put lots of time and energy into it in 2011. This blog addresses my passion for all things culinary and mountain biking.
Another delicious recipe sent to us by George of NYC. Thank you George! You seem to be very busy in the kitchen this month. Maybe practicing to find the perfect dish for Valentine's Day?? Here is an example of a 5 ingredient recipe that is simple to prepare and worthy of a romantic meal for two. We love fast, easy and delicious! Serve this with Bacon Wrapped Asparagus Rolls on the side (see the previous post). Grilled Whole Branzino with Lemon & Thyme
Ingredients:
2 whole Branzino, about lb each, cleaned / head on
1 lemon sliced in thin rounds
olive oil
salt and pepper to taste
4 sprigs of fresh thyme
Directions:
Rinse fish, and a pinch of salt and pepper inside the cavity of the fish
Place slices of lemon inside the cavity and sprigs of thyme; fold over to close fish
Make 3 slashes in the top of the branzino's skin
Drizzle with olive oil and add salt & fresh black pepper to taste
Grill the fish over medium low heat for 10 minutes on each side. For the last two minutes turn up the heat to slightly sear the outside
Place on a plate and serve with your favorite side dish and a bottle of white wine
Who doesn't love bacon? This recipe was submitted to Seduction Meals by George of NYC. Not only is the asparagus greatly enhanced by the enticing flavor of bacon, this recipe is also visually captivating and a wonderful finger food to serve your bacon-loving spouse.
Bacon Wrapped Asparagus Rolls
Ingredients:
about 9 slices of bacon - three slices per bundle of asparagus
1 bunch of thin asparagus spears, preferably thin, ends removed
1 Tablespoon butter
2 Tablespoons vegetable oil
salt and pepper to taste
Directions:
Blanch asparagus to al dente
Drain and place on a cutting board or plate to cool down.
Take 5-6 asparagus spears and wrap the spears from top to bottom in layers of bacon, slightly over wrapping bacon the edges
Repeat until all vegetables have been wrapped in bacon
Salt & Pepper to taste
Heat skillet over medium high heat. Add butter and oil. Place asparagus spears in skillet and cook for 5-6 minutes on each side, browning bacon to taste
Turn up heat on the skillet and cook the bacon until crisp, about 2-3 minutes
Place the asparagus on a cutting board and cut into 1" rounds from top to bottom
A delicious recipe from George in NYC: Grilled Swordfish cooked with Tomato, Cilantro, and Onion Salsa Grilled Swordfish cooked with Tomato, Cilantro, & Onion Salsa Serves Two
Ingredients
Two Swordfish Steaks, 1 - 1 1/2 inches thick
Salt and pepper to taste
1 lemon, sliced in 5 or 6 rounds
1/2 onion, sliced in thick rounds
Salsa Ingredients and Directions
1 Tomato
1/8 cup Cilantro
1/2 large Onion or 1 small one
3 cloves of Garlic
Directions:
Chop all ingredients and place in a bowl.
Place the onion and lemons on a large dinner plate
Place fish over the onions/lemons
Gently press the salsa on top each slice of fish. Let stand for 15 minutes
SwordfishDirections
Place each slide of fish, along with the onion and lemon on a sheet of aluminum foil
Seal tightly in the aluminum foil to create a pouch
Place on a grill, cooking over medium heat for 8 - 10 minutes, depending on the thickness of each slice
Remove the swordfish from the aluminum pouch and place on the grill (salsa side up), over medium high heat for about 3 minutes, be sure not to overcook the fish (it will become very dry)
Top with Salsa and serve immediately
NOTE: You can also serve this as Grilled Swordfish Tacos, placing chunks of swordfish in taco shells, soft or hard and serving with guacamole and salsa.
This recipe was created by Georgina of NYC: Pepper crusted tuna seared to perfected. Serve this with a simple tomato avocado salad, tossed with olive oil and fresh lemon juice.
Pepper Crusted Tuna Serves Two
Ingredients
Two 1-inch to 1 1/2 inch thick fresh Tuna
1/4 cup of fresh cracked black pepper
salt to taste
Directions
To crack the peppercorns, place them between two sheets of wax paper. Seal all edges by rolling tightly together and pound with a large knife, flat side down, or use a rolling pin.
Lightly coat each piece of fish with olive oil, sprinkle lightly with a pinch of salt
Cover all sides of the fish with the cracked pepper
In a dry skillet, over high heat, get the pan searing hot
Place the Tuna pieces in the pan and sear on each side for 3 minutes, for a rare tuna steak. Cook longer if you prefer more well done.
I just read Chef John's post about "Bringing Sexy Back" and had to share it. Not only do I LOVE figs, this is one of my favorite bruschetta recipes: Burrata Brushcetta with Grilled Figs - sexy & divine!
Photo: Chef John
Here is the post by Chef John of Food Wishes: And while you are at it, be sure to visit his site, a video recipe blog for people who love food and fun.
balsamic vinaigrette (1 part vinegar to 1 part extra virgin olive oil - shaken vigorously)
salt and fresh ground black pepper to taste
If you watch as much
food television as I do, you hear the adjective "sexy" thrown around
quite a bit, and more often than not, it just doesn't fit. No matter how
nice a bowl of chili looks, or how beautifully a game hen glistens,
they're not really "sexy."
This burrata bruschetta with grilled figs on the other hand? Totally "sexy!" If there were such a thing as word association flash cards of food, the most common result for this one would be "sexy." Okay, I'm going to stop using those quotation marks now. Above
and beyond how awesome this recipe tastes, it's so nice to be able to
post such an aesthetically pleasing dish after the recent string of
homely food. I appreciate all the nice comments about the sausage and zucchini stew, but if that thing was a blind date, it would have been described as, "having a nice personality."
Depending on the
location, I can't guarantee you'll be able to find burrata and fresh
black mission figs, but if you can, you really need to give this a try. I
know someone will ask, so I'll tell you right now, there really isn't a
great substitute for this heavenly cheese.
A very fresh
mozzarella would be the closest, but it would still be like substituting
for Beyonce with Wanda Sykes. That's no insult to Wanda Sykes (she has a great personality), but in the sexy department, Mrs. Jay-Z is in a whole other league, and so is this burrata and grilled fig bruschetta. Enjoy!
A tempting sweet that you can finger feed each other for your next Seduction Meal, Chocolate-Covered Cheesecake Squares. "Satisfy your cheesecake craving with these bite-sized treats. Dipped in chocolate, these sweet, creamy delights are party favorites. But be warned...you won't be able to eat just one".
This recipe is courtesy of A Taste of Homea wonderful online resource, as well as America's #1 cooking magazine both of which features authentic family-favorite recipes
Line a 9-in. square baking pan with foil and grease the foil. In a small bowl, combine the graham cracker crumbs, pecans and butter. Press into prepared pan; set aside.
In a large bowl, beat the cream cheese, sugar and sour cream until smooth. Add eggs; beat on low speed just until combined. Stir in vanilla. Pour over crust.
Bake at 325° for 35-40 minutes or until center is almost set. Cool on a wire rack. Refrigerate until chilled. Freeze overnight.
In a microwave, melt chocolate and shortening; stir until smooth. Cool slightly.
Using foil, lift cheesecake out of pan. Gently peel off foil; cut into 49 squares. Remove a few pieces at a time for dipping; keep remaining squares refrigerated until ready to dip.
Using a toothpick, completely dip squares, one at a time, in melted chocolate. Place on waxed paper-lined baking sheets; spoon about 1 teaspoon chocolate over each. (Reheat chocolate if needed to finish dipping.) Let stand for 20 minutes or until set. Store in an airtight container in the refrigerator or freezer. Yield: 49 squares.
Maria Hunt, also known as The Bubbly Girl, is the author of The Bubbly Bar, the ultimate guide to entertaining with sparkling wine cocktails. One of her favorite sayings, it's always better with bubbly! is true to my heart.
"Champagnes and sparkling wines are my passion and I want more people to pair these joyful wines with every day meals and especially when entertaining".
We are honored as Maria shares with Seduction Meals one of her favorite recipes: Champagne Brie Spread which she tells us pairs well with any brut sparkling wine with crisp acidity, such as cava, Prosecco, or brut champagne. "This decadent appetizer created by Fleming's Steakhouse isn't served at the restaurant any more, but they were kind enough to share the recipe." Thank you Maria!
Champagne Brie Spread Makes 1-1/2 cups spread
Ingredients:
8 ounces brie, cut out of the rind
6 ounces cream cheese
3 tablespoons grated parmesan cheese
3 ounces brut champagne
1 teaspoon white pepper
1 teaspoon butter, cut in pieces
2 teaspoons chopped Marcona almonds
2 teaspoons snipped fresh chives
6 or 7 Morello (brandy-soaked cherries), cut in half
1 teaspoon sun-dried tomatoes
Assorted crackers
Directions: In the bowl of an electric mixer with the paddle attachment, combine the brie and the cream cheese. Mix on low speed for 3 to 4 minutes, until smooth. Add the Parmesan cheese, champagne, white pepper and butter. Continue to blend for 5 minutes. Scrape down the sides of the bowl and mix for another 3 minutes.
Divide the spread into 5-ounce ramekins. Chill in the refrigerator for 30 minutes or until just set. Remove from the refrigerator just before serving, and let the spread warm up slightly. Garnish one of the ramekins with almonds, one with chives, one with cherries and the fourth with sun-dried tomato. Serve with assorted crackers.
This intriguing recipe is sent to us by fellow blogger, Jenna Short-- Mini Squash Cakes with Creme Frâiche. The squash is sweetened up with vanilla, brown sugar and cinnamon; and we have an interesting guest ingredient--beer! As Jenna puts it, "....this is more of a "Cuffin"... Say wha? Mini squash cupcakes that you can ice and serve for dessert or prepare a basket of them for a brunch party! They're delicious, nutritious and super easy to make!" - Jenna, shortbreadnyc.com
Photo and Recipe by Jenna Short
Mini Squash Cakes with Creme Frâiche Yeilds 6
Ingredients:
2 cups 3/4-inch cubes squash
1 cup milk
1 tbs vanilla
Pam spray
2/3 cup brown sugar
6 tablespoons olive oil
1/4 cup light beer
1 egg
3/4 cup all purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/2 teaspoon salt
Combine squash and milk in heavy small saucepan, add bean. Bring to simmer over medium heat. Partially cover, reduce heat to medium-low, and simmer until squash is very tender, about 20 minutes. Drain squash. Place in processor and blend until smooth. Chill.
Preheat oven to 375°F. Spray six 3/4cup ramekins or muffin tin with nonstick spray. Place 1/2 cup squash puree in large bowl (reserve remaining puree for another use). Add sugar, oil, beer, and egg to puree and beat to blend. Sift flour, cinnamon, baking soda, and salt over; beat to blend. Divide batter among prepared ramekins or muffin tin.
Bake cakes until tester inserted into center comes out clean, about 18 minutes. Cool cakes in ramekins. Serve with whipped creme frâiche and raw sugar topping.
If you don't have the time to prepare your sweet treats, Shortbreadnyc.com offers Jenna's wonderful recipes such as Peanut Butter Jilly Times: A Dairy free Peanut Butter Frozen Bar Treat. Absolutely to Die for. Comes in a huge batch of over 2 dozen. They Freeze perfectly and taste best right out of the freezer! Dive in.
Seduction Meals is thrilled to present Nancy Mehagian, author of Siren's Feast, An Edible Odyssey. Below, Nancy shares healthy, exotic dishes that make up her unique Valentine's Day Menu. Of her culinary memoir Quincy Jones
said: "A spicy brew of recipes and adventures. I don't know whether to
eat this book, smoke it or make love to it." Siren's Feast--part
cookbook, large part raucous memoir.
"Whenever I want to seduce, whether for business or pleasure, I pull out all the stops and make B'steeya, the remarkable Moroccan dish of ecstasy. The results are so gratifying, I don't mind spending the time it takes to make it. In fact, I think it is one of the world's best dishes and I've imagined that only someone under the influence of hashish could have created this exotic and spicy combination of flavors, sweet and savory. Once tasted, never forgotten. Whenever I have made this scrumptious dish people have literally bowed at my feet, commenting that it is the best version they have ever tried. I assume no responsibility for what happens after you serve B'steeya".
Valentine's Day Menu A Siren's Feast Muhammara or Lebanese Walnut Dip B'steeya Valentine Trifle
Recipe and Photo courtesy of Nancy Mehagian
MAIN COURSE
B'steeya
Recipe Below
Whenever I want to seduce, whether for business or pleasure, I pull out
all the stops and make B'steeya, the remarkable Moroccan dish of
ecstasy. The results are so gratifying, I don't mind spending the time
it takes to make it. In fact, I think it is one of the world's best
dishes and I've imagined that only someone under the influence of
hashish could have created this exotic and spicy combination of
flavors, sweet and savory. Once tasted, never forgotten. Whenever I
have made this scrumptious dish people have literally bowed at my feet,
commenting that it is the best version they have ever tried. I assume
no responsibility for what happens after you serve B'steeya
STARTER Muhammara or Lebanese Walnut Dip Recipe Below
I love strong flavors and spice in my
life. I've paired B'steeya with a tangy and substantial appetizer. The
men (and women) I know, don't like their food fussy. Serve with triangles of pita bread or pita chips.
Recipe and Photo courtesy of Nancy Mehagian
DESSERT Valentine's Day Trifle Recipe Below
Whipped cream is a great way to finish off a seduction meal. The possibilities are endless. And strawberries remind me of Nature's Valentines.
Romantic Meals for Two can be simple, grand, or, as in this case--pure fun. With Fondue you can spear, dunk, or dip delicious morels of food coated in luscious cheese or chocolate sauce. The term "fondue" comes from the French verb fondue, meaning "to melt"; and if you plan your Seduction Meal just right, perhaps hearts will melt in your favor.
This recipe was shared by one of our readers in New York City--Cheese Fondue, a Swiss classic. "What makes 99% of the recipe is getting the right mix of cheeses. See below for the secret to great fondue"
Swiss Fondue Serves four The quantity of cheese needed is simple to calculate:
1/2 lb of cheese per person, (less for kids).
Ingredients
1 lb Gruyere and 1 lb of Vacherin (total of 2 lbs, 4 x 1/2lb)
1 cup white wine (dry)
1 garlic clove
1 teaspoon corn starch
pinch of baking soda
2 loaf of bread
The Cheese The choice of cheese is the most critical aspect of making real Swiss
Fondue. You will need Swiss Aged Gruyere and Swiss Vacherin (Vacherin
Fribourgeois). Using other cheeses will change the taste entirely. I would add that
you can substitute the Vacherin with Appenzeller, and that in NO CASE
use Emmentaller, the cheese with holes. This cheese will ruin the
fondue by making it very oily
Bread Not sourdough!! Too strong. Find a nice round white bread with thick crunchy crust. Cut in thick slices, do not cut in cubes, cut slices only a few minutes before serving the fondue, you do not want the bread to dry. People will break the bread slices in cubes themselves on their plate. (this is a Swiss tradition...)
Drinks White wine, dry preferable. Alsatian wine works well. Not chardonnay, too sweet.. If your wine store has Swiss Fendant and it's not over priced, then get some.
For non-wine drinkers, serve hot tea. Avoid cold non-alcoholic drinks during the meal. Cold drinks will harden the cheese in your stomach, you don't want that. After the meal, serve a nice digestive, like Kirshwasser, Italian Grappa, or any other spirit, it will help digestion.
Fondue Pot The best type of fondue pot is made out of cast iron with enamel coating. Do not use ceramic pots, they don't propagate the heat well at all.
Cook the fondue If you cook for 8 people, use 2 fondue pots.
Grate all the cheese in one big bowl, mix well
Rub the inside of fondue pot with garlic.
Put fondue pots on the stove (medium heat)
Add 1 cup of white wine to pot
Add 1 tsp of corn starch - mix well
Add cheese
Mix constantly and gently with wooden spoon until cheese is completely melted
If fondue is still too thick, add a little more white wine, mix well. WARNING: DO NOT MAKE IT TOO LIQUID! Can't undo!
Light the burner on the table. Make sure everyone is ready to go! Fondue does not wait.
Once all the cheese is melted and fondue is smooth, add a pinch of baking soda, mix, and bring fondue pot right away to table burner.
Add black pepper to both bots and have everyone ready to dig!
Serve immediately and Have Fun...that is what sharing Fondue is all about!
"Nutella, chocolate hazelnut spread, is all the rage in Italy; "Nutellaphiles" eat it by the spoonful right out of the jar", says .Mary Ann Esposito, TV celebrity and author of the book: Ciao Italia Five-Ingredient Favorites: Quick and Delicious Recipes from an Italian Kitchen. "And that may be as good tasting as it gets unless you decide to make these puff pastry tartlets. Nutella, mixed with mascarpone cheese and spread on top of banana slices in ready-made puff pastry is one of the easiest desserts I know."
Chocolate, Hazelnut, and Banana Tartlets Recipe courtesy of Mary Ann Esposito, Serves 4
Ingredients:
1 sheet prepared puff pastry
1 cup Nutella
8 ounces mascarpone cheese, at room temperature
3 tablespoons sugar
1 banana, sliced
Directions:
Preheat the oven to 425ºF.
Roll out the sheet of puff pastry onto a clean work surface and into a 12 X 14-inch rectangle; cut out four 6-inch circles from the rolled dough. Press and line each of the circles into four individual 3-inch tartlet pans with removable bottoms.
Place the tartlet pans on a baking sheet and poke each shell with a fork all over the surface to prevent puffing while baking. Bake the tartlet shells for 7 to 8 minutes, or until they are nicely browned.
Remove the tartlet pans from the oven and allow them to cool completely.
In a medium bowl use a hand mixer to whip the Nutella and mascarpone together with the sugar until well blended.
Place a layer of banana slices in the bottom of each cooled tartlet shell, then spoon the Nutella mixture into the shells. Refrigerate for several hours before serving.
Seduction Meals is pleased to present the sixth and final post of the six-part series: Vietnamese Splendor by Tastemaker and Trendsetter, Moshe Aeylon. Thank you Moshe for sharing your very special recipes; and what better way to end the series than with dessert. Talk about sweet temptation.
"I am getting old and lactose intolerant. So my choice of drug is GELATO, and in this case Sorbetto. And nobody comes as close to a street vendor in Italy like Ciao Bella. This dessert, using their UBER sensual new flavor Cabernet Blackberry, with fresh figs and almond slivers is very easy to describe. All you need is one word. ORGASMIC!"
No tricks here, all you need is the sorbet, figs, and almond slivers. Just scoop some sorbet in a bowl, add quartered figs and slivered almonds and wait for the sounds of pleasure to emerge.
Seduction Meals is pleased to present the fifth of a six-part series: Vietnamese Splendor by Tastemaker and Trendsetter, Moshe Aeylon.
"Sandwiches are my comfort food...each culture & cuisine has their own version, from hot dogs, to Panini's, I love them all. I was surprised how delicious and sophisticated the Vietnamese version of this street food was. Pate? Who knew? Flavors dancing in my mouth...YUMM!" Banh Mi Sandwich A mix of French and Vietnamese cultures, Banh Mi are baguette sandwiches that are made with two main ingredients: the french influenced baguette and savory Vietnamese fillings that make up this deliciously unique sandwich. During the French colonization in IndoChina; France brought the bread and pate, and the Vietnamese added their culinary magic with unique flavors of thinly sliced pickled carrots and daikon, onions, cucumbers, cilantro, jalapeño peppers and meat or tofu. In the United States, this typical Vietnamese sandwich is known as the bánh mì thit and it is often made with broiled pork and goose liver pate.
Banh Mi Sandwich Recipe and Photography by Moshe Aelyon Adapted from a recipe by Andrea Nguyen
Ingredients
1 petite baguette roll or 7-inch section cut large baguette
mayonnaise (preferably homemade if possible)
Maggi seasoning or sauce soy
Your choice of bold flavored meat or tofu sliced, room temperature (pork, chicken, pate, or any cold cut combo)
3-4 cucumber strips, seeded, pickling or English variety preferred
2-3 sprigs of fresh cilantro, roughly chopped
3-4 thinly sliced jalapeño peppers
Everyday daikon and carrot pickle (do chua)
Preparation
Slit the bread lengthwise, and then use your fingers or a bread knife to hollow out the insides, making a trough in both halves.
Discard the insides or save it for another use, such as breadcrumbs. If preferred, crisp up the bread in a toaster oven preheated to 325ºF, and then let it cool for a minute before proceeding.
Generously spread the inside with mayonnaise.
Drizzle in some Maggi Seasoning sauce or soy sauce.
Start from the bottom portion of bread to layer in the remaining ingredients. (As with all sandwiches, you'll eventually develop an order for layering the filling so as to maximize the interaction between flavors and textures.)
Close the sandwich, cut it in half crosswise for easy eating, and enjoy.
Seduction Meals is pleased to present the fourth of a six-part series: Vietnamese Splendor by Tastemaker and Trendsetter, Moshe Aeylon.
"I love pickles. Growing up in Istanbul, Turkey pickles were street food, part of the local culture. I remember buying pickle in a glass & drinking the garlic scented vinegar juice with a crushed red pepper kick. It was a ritual and a guilty pleasure; II used to be told I had to watch it otherwise I was going to end up with a stomach ulcer. This recipe is sweet and mild but awakens all the other partners that it is served with. Subtle but sexy."
Daikon and Carrot Pickled Makes about 3 cups Recipe by Moshe Aeylon Adapted by a recipe of Andrea Nguyen
"Perfect for preparing many Vietnamese dishes including Banh Mi sandwiches, this pickle (Do Chua) is used as a condiment. Try this daikon and carrot pickle recipe once and then tweak the recipe to your liking. Variations of the include adding tangy-sweet-pungent pickled shallots (cu kieu) to the mixture, as well as making heavier on the carrot side than the daikon side. I prefer to keep a higher ratio (say 2:1) of daikon to carrot as I like the mild bite of daikon radish. I like a tangy-sweet flavor whereas you can alter the ratio of sugar to vinegar to make the brine sweeter, and hence affect the pickle's flavor."
Ingredients
1 large carrot, peeled and cut into thick matchsticks 1 pound daikons, each no larger than 2 inches in diameter, peeled and cut into thick matchsticks
1 teaspoon salt
2 teaspoons plus 1/2 cup sugar
1 1/4 cups distilled white vinegar
1 cup lukewarm water
Directions
Place the carrot and daikons in a bowl and sprinkle with the salt and 2 teaspoons of the sugar.
Use your hands to knead the vegetables for about 3 minutes, expelling the water from them. They will soften and liquid will pool at the bottom of the bowl. Stop kneading when you can bend a piece of daikon so that the ends touch but the daikon does not break. The vegetables should have lost about one-fourth of their volume.
Drain in a colander and rinse under cold running water, then press gently to expel extra water.
Return the vegetables to the bowl if you plan to eat them soon, or transfer them to a 1-quart jar for longer storage.
To make the brine
In a bowl, combine the 1/2 cup sugar, the vinegar, and the water and stir to dissolve the sugar. Pour the brine over the vegetables to completely cover them. Let the vegetables marinate in the brine for at least 1 hour before eating.
They will keep in the refrigerator for up to 4 weeks. Beyond that point, they get tired.
Seduction Meals is pleased to present the third of a six-part series: Vietnamese Splendor by Tastemaker and Trendsetter, Moshe Aeylon.
"This dish is soooo satisfying. The layers of flavors are robust and the applause will truly make you feel like an iron chef. Although super simple to prepare the results are restaurant quality. You can't have enough of this savory sauce over your simple canvas "white rice".
Chicken Stir-Fried with Lemongrass and Chile Serves 4 to 6 with 2 or 3 other dishes Recipe and Photo by Moshe Aeylon Adapted from a recipe by Andrea Nguyen
1 stalk lemongrass, trimmed and finely chopped (about 3 tablespoons)
1 small red bell pepper, seeded and cut into ¾ inch squares
1/2 cup coconut milk
3 or 4 sprigs cilantro, coarsely chopped
Directions
In a bowl, combine the chicken, salt, sugar, curry powder, and fish sauce and turn several times to coat the chicken evenly. Set aside to marinate at room temperature for at least 15 minutes and for up to 1 hour.
In a wok or large skillet heat the oil over high heat until hot but not smoking. Add the shallot, chile, and lemongrass and stir-fry for about 1 minute, or until fragrant.
Add the chicken mixture and the bell pepper, quickly move them around to coat them with the aromatics, and then let the chicken cook, undisturbed, for about 1 minute, or until nicely seared. Using a spatula, flip the chicken pieces over and cook, undisturbed, for about 1 minute, or until nicely seared on the second side.
Add the coconut milk, lower heat to a simmer, and cook for 6 to 8 minutes, stirring occasionally to ensure even cooking. As the coconut milk reduces, it will simmer vigorously. The chicken is done when the coconut milk is barely visible; it may have even begun to render some of its oil.
Transfer to a serving plate, sprinkle with the cilantro, and serve immediately.
Seduction Meals is pleased to present the second of a six-part series: Vietnamese Splendor by Tastemaker and Trendsetter, Moshe Aeylon.
"This cousin of the egg roll is my top choice for a light and healthy lunch. The rice paper at times is tricky yet once you have the technique down, I promise, you can not roll them fast enough so you can inhale them. No guilt....just pleasure. Also the perfect hors d'oeuvres."
Vietnamese Spring Rolls Makes 16 rolls, to serve 6 to 8 Photo and recipe by Moshe Aeylon Adapted from a recipe of Andrea Nguyen
Ingredients
1 teaspoon salt
24 small shrimp, peeled
1 boneless, thick pork loin chop or 1/3 pound boneless pork shoulder
1.3 pound dried round rice noodles (bun), cooked in boiling water for 3 to 5 minutes, drained, flushed with cold water, and drained again
1 head butter lettuce, leaves separated
12 to 16 sprigs cilantro
12 to 16 sprigs mint
32 to 48 Chinese chives (about ½ small bunch) optional
16 rice paper rounds, 8 ½ inches in diameter
1 /2 cups Spicy Hoisin-Garlic Sauce (I use MAE PLOY Sweet Chili Sauce)
Seduction Meals is pleased to present the first of a six-part series: Vietnamese Splendor by Tastemaker and Trendsetter, Moshe Aeylon.
Moshe fell in love with
Vietnamese food during his first visit to New York City in 1983 when he dined at the
ultra trendy hot spot of the time, Indochine. He was inspired to take cooking classes at ICE with master chef Andrea Nguyen, and quotes his favorite Vietnamese restaurant in NYC is OMAI in Chelsea.
"Every since I was introduced to Thai & Vietnamese cuisines, two of my favorites, I have always loved most of the salads dishes. These tangy but sweet, crispy but wilted, crunchy but hot salads are always perfect starters and an appetite teasers for me. I am happy I finally can prepare them in my kitchen for my friends. Here is one of my all time favorites-- Vietnamese Cucumber & Shrimp Salad."
Cucumber and Shrimp Salad Serves 4 to 6 Recipe and photo by Moshe Aeylon Adapted from a recipe by Andrea Nguyen
Start by making the Dressing
1/4 cup fresh lime juice (about 2 limes)
3 1/2 tablespoons sugar
3 tablespoons fish sauce
2 tablespoons water
1 or 2 Thai or Serrano chilies, finely chopped (optional)
Seduction Meals is thrilled to present a six part series called Vietnamese Splendor, featuring easy-to-prepare home cooked meals by one very talented man, Moshe Aelyon, who knows a thing or two about creating provocative settings to celebrate life, love and fantasy.
It is rumored that when
Prometheus stole fire from the gods a small ember fell to earth and
remained aglow for centuries until a mortal capable of wielding such an
inferno came to be....this is his story. The Story of Moshe. Just kidding. Moshe isn't this super
mortal, although I sometimes wonder...
Tastemaker, trendsetter,
style maven, passionate foodie - Moshe Aelyon brings fantasy and flair
to life's rituals and celebrations. While Moshe Aelyon Studio provides
an array of creative services, we will focus on his extraordinary
talents as an event designer. Seduction Meals is honored to present a 6
part-series titled Vietnamese Splendor, which includes a selection of
Moshe's favorite home cooked Vietnamese dishes. But enough about
Seduction Meals for a moment, let's learn about Mr. Aelyon.
Born
and raised in the variegated republic of Turkey, Moshe reflects these
eclectic roots in all of his fantastical creations by drawing from the
past and looking to the future. After a career in fashion, Moshe found
that he had a penchant and flair for entertaining. His unique approach
and style creates a one-of-a-kind ambiance, indulges all of the senses; and leaves guests asking for his number.
As
a culinary artist, Moshe paints with texture, taste, color, smell and
sound. His philosophy embraces simplicity and discipline. Clean lines,
distinct patterns and a whimsical confidence that reminds us that the
process should be just as fun as the product. His finished work is a
unique experience that is impossible to forget. His range spans from a
private engagement for two (If you are looking to create a Seduction
Meal Extraordinaire), to launching products for international
corporations. He has produced events for U.S. Senator Hilary Clinton,
NBC, The New York Stock Exchange, Miramax, and General Electric.
Obsessed
with food his influences are the Turkish, French, Sephardic Jewish, and
Armenian Cuisines he grew up with. Food is one ritual he believes helps
us all to Celebrate Life!
Follow us for the next two weeks with Moshe's Vietnamese Splendor:
Vietnamese Cucumber and Shrimp Salad
Vietnamese Spring Rolls
Vietnamese Chicken Stir-fry with Lemongrass and Chili
Vietnamese Ban Mi Sandwich
Daikon and Carrot Pickled
Cabernet Blackberry Gelato, Figs and Slivered Almonds
Bring your mastery in the kitchen to the big stage. Submit your tastiest recipe and you can win $1000 in spending money and a trip to New York City to square off against two other finalists at the Bon Appetite Supper Club and Cafe.
Win that and you'll get a package of innovative LG Kitchen Appliances, an opportunity to compete in LG's Global competition in Thailand, and recognition as the best amateur chef in America.
This recipe was submitted to Seduction Meals by Jennifer
"I am kind of a fanatic for fondue, as I think it has to be one of the
most romantic meals out there, so I have a fondue recipe to submit.
This is my own recipe, too. If you want to add a fun texture and flavor to this dessert, set out
plates of shredded coconut, crushed oreos, and graham crackers. You
simply roll your chocolate covered treat in the goodies on the plate
and enjoy!"
Caramel Almond Chocolate Fondue
Ingredients:
1 (9.5 ounce) Bag of Dove chocolate with caramel centers, wrappers removed
1/2 cup heavy cream
2 Tablespoons sliced almonds
Strawberries
Bananas, sliced one inch thick
Pineapple, cut in one inch cubes
Brownies, cut in one inch cubes
Directions
With a double boiler, melt the chocolate with caramel centers.
Slowly
add cream, stirring constantly, until you have reached the desired
texture. It should be silky smooth, without chunks of chocolate.
Sprinkle the sliced almonds on top and serve in a fondue pot.
Use the
strawberries, bananas, pineapple, and brownies as dippers.
This dish is a true delicacy....sent to us by Stefan in NYC
"Scallop with its fish roe intact is hard to come by, but when you see this...make a grab for it! This is something you will find in your local seafood market or gourmet store. Simply pan sear in a bit of olive oil & butter, season to taste and garnish with snipped chives. Serve with chilled white wine and your favorite side dish or salad".
I read this wonderful tale of food & romance in the Korean Herald, by Samia Mounts and had to share it. This story spoke to me... it is the true essence of what Seduction Meals is
all about. Showing your love for someone through a carefully orchestrated
meal--hopefully one that is memorable for years to come; and as Samia tells
it, this man plays his part perfectly. Many years ago, when I was a single, carefree lass, I used to hang out with a lovely Moroccan princess. Well, the lovely princess, who I will call Samira, was involved with a young, vibrant Russian fellow who fell in love with her. He invited both of us to a lamb with artichoke heart dinner. He was trying to impress her with his culinary talents, and I was definitely the third wheel that night. I remember thinking he must have put a lot of energy into choosing what to prepare for this woman. I thought it was adorable that he decided on artichoke hearts as a way to symbolize his wish to give her his heart. The gesture was sweet and romantic, but the story ends sadly. Samira went back to Morocco without him, because her family refused to accept their relationship. I still remember that candlelit dinner, at which I played the part of the observer who saw real love in his eyes for my dear friend. My love, however, was for his marinated artichoke hearts, and that's what this column is all about.
Wake up to Tyler's Brioche French Toast Waffles with
Caramelized Apples and Bacon. Served with a mocha cappuccino whipped up
with an immersion blender.
BRIOCHE FRENCH TOAST Yield: serves 4 Time: 30 minutes
Ingredients
4 thick slices (1-1/2 inch slices) brioche bread non-stick spray powdered sugar, for dusting French toast batter:
3 eggs
1/4 cup whole milk
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
Directions
Make French toast batter in a shallow dish: combine all the ingredients and whisk together.
Lay pieces of brioche in the batter and flip to soak evenly.
Heat up your waffle iron and spray with non-stick spray. Toast each piece, one at a time until golden brown and crispy about 3 minutes.
Keep warm in the oven while you toast the rest.
Serve crispy brioche French toast topped with caramelized maple apples and roasted bacon.
Dust with powdered sugar.
CARAMELIZED MAPLE APPLES Yield: serves 4 Time: 12 minutes
Ingredients
2 tablespoons unsalted butter
4 Granny Smith apples
1/2 cup of maple syrup
Directions
Peel and cut apples into small wedges.
Set a large non-stick pan over medium heat and add butter. Once butter melts and foams, add apples and toss to coat.
Saute until apples are just tender on the outside and start to caramelize about 10 minutes.
Add maple syrup and simmer for 2 minutes until sauce is thick and syrupy.
"These brownies were a happy accident", says Michael Ricchuiti of Ricchiuti Chocolates. "Whenever I'd make marshmallows I'd be left with a bowl of oddly shaped trimmings that tasted great. My wife Jacky suggested I toss them in a batch of our brownies with some nuts and test them out at the Saturday morning Farmers' Market. They were a hit. Make them and you'll see why."
Michael Ricchuiti of Ricchuiti Confections shares his secrets for baking these exquisite peanut butter chocolate chunk cookies.
"I've always liked the flavor of peanut butter cookies, but was turned off by the dryness and gritty texture that comes from using flour. This recipe is great because it uses organic peanut butter as binder rather than flour. While you're making them, the dough might seem a little different than what you're used to. It'll be more wet seem to fall apart a little bit. Don't worry. Once they're baked, everything falls into place and you'll really appreciate the flavor and consistency organic peanut butter gives these cookies".
Line the bottoms of two 12-by-18-inch sheet pans with parchment paper.
In a large bowl, stir the peanut butter, sugar, egg, baking soda and kosher salt until combined.
Stir in the chocolate and peanuts.
Using a small, greased ice cream scoop, measure out the dough in teaspoon sized balls.
Place the dough on the prepared pans, spacing them 2 inches apart.
Bake on the middle shelves of the oven, rotating the pans 180 degrees halfway through the baking time, until lightly golden and spread to a puffy mound, about 12 to 14 minutes.
Sprinkle lightly with fleur de sel.
Let cool completely on the pans on wire racks.
Store in an airtight container at room temperature for up to week.
*Look for an organic peanut butter where peanuts are the only ingredient listed. These nut butters contain no added sugar and have a great mouthfeel. The peanuts used are generally of higher quality and have been roasted darker for a rich flavor.
**Make sure to use a fleur de sel rather than a grey sea salt. Fleur de sel is an unprocessed salt, hand raked and harvested from the premium, top layers of salt beds in France. "Fleur de sel" translates to "flower of salt," which refers to the scent of violets the salt develops as it bleaches and dries in the sun. The flavor, like the aroma, is more floral and less briny than other sea salts.
For your next Seduction Meal, impress your special dinner date with Tyler Florence's Sole Almondine, Lemon Smashed Potatoes and a Brussels Sprouts Hash. Here is a step-by-step video to inspire creativity followed by the recipes. Have fun and email me if you've got a good story to share!
Sole Almondine, Lemon Smashed Potatoes and a Brussels Sprouts Hash:
If you are a truly a fan of Tyler Florence, now is your chance to win a gourmet shopping spree with Tyler, and a free trip for you and a guest to the gourmet mecca -- San Francisco. All you have to do is go the the Macy's site and upload a video of you cooking your favorite original recipe--it's that simple.
Contest Overview: The "Macy's Keeps America Cooking" contest invites you to create a cooking video based on an original recipe that demonstrates "What gets you cooking?" Is it a family recipe? The magical people in your life? Or the fresh ingredients at your local market?
Your video should be 2 minutes or less, and, similar to how Tyler ends his video podcasts on the Macy's site: "From my Mill Valley kitchen to yours, Macy's keeps it cooking," be sure your video ends with the line "From my (location) kitchen to yours, Macy's keeps it cooking!"
Prizes The Grand Prize Winner of the contest will receive:
A trip for two to San Francisco to cook with Tyler
A shopping spree with Tyler for new kitchen products using Macy's gift of a $2,500 gift card
A feature spot on their own Macy's Keeps It Cooking podcast that will show you cooking with your new Macy's kitchen products
Nine runner-up winners will also be selected and will each be awarded with a $1,000 gift card from Macy's
If winners include a mention of what you like about your local Macy's or macys.com in your video, you will receive an additional $500.
Winners will be selected on or around April 30, 2009.
Grab 10 of your closest friends and celebrate the inauguration with the same menu that will be served at the three-course inaugural luncheon this Tuesday at the U.S. Capitol. The recipes below are the official recipes courtesy of the host of the event, the Joint Congressional Committee on Inaugural Ceremonies. Design Cuisine from Arlingon, Virginia is the caterer hired to create the seductive meals for the Inaugural Luncheon
Often featuring cuisine reflecting the home states of the new President
and Vice President, as well as the theme of the Inauguration, the
Luncheon program includes speeches, gift presentations from the JCCIC,
and toasts to the new administration. While this tradition dates as far
back as 1897, when the Senate Committee on Arrangements first gave a
luncheon for President McKinley and several other guests at the U.S.
Capitol, it did not begin in its current form until 1953.
2009 Inaugural Luncheon Menu and Recipes
Seafood Stew paired with Duckhorn Vineyards 2007 Sauvignon Blanc, Napa Valley
Brace of American Birds paired with Goldeneye 2005 Pinot Noir, Anderson Valley Duck Breast with Cherry Chutney Herb Roasted Pheasant with Wild Rice Stuffing Molasses Whipped Sweet Potatoes Winter Vegetables
Apple Cinnamon Sponge Cake and Sweet Cream Glace, paired with Korbel International "Special Inaugural Cuvee," California Champagne
FIRST COURSE Seafood Stew Yield: 10 servings
Ingredients
6 (1 Lb) Maine lobsters
20 medium size Sea scallops
36 Large shrimp, peel, cleaned and tail removed, aprox. 2 lbs.
10 (1 oz) pieces of black cod
½ cup small dice carrots
½ cup small dice celery
½ cup small dice leek
½ cup small dice Idaho potato
1 teaspoon kosher salt
1 teaspoon ground white pepper or black pepper
¼ teaspoon ground nutmeg
1 quart heavy cream
1 cup dry vermouth (can be made without)
10 (5 inch) puff pastry rounds
Equipment 10 (3 ½ inch) terrines/ramekins or serving dish of your choice
Directions
Bring 1 gallon of water to a boil; poach lobsters, then shrimp, then black cod and last scallops.
After seafood is cooked, remove from water; reserve water and bring to boil.
Cook all vegetables in liquid that was used for the seafood, remove vegetables when tender. Allow the liquid to continue to boil until only 1qt of liquid remains. This will be the base for the sauce.
Bring seafood liquid back to a boil and add the vermouth and heavy cream and reduce by half, season with salt, white pepper and nutmeg to taste. You have reached your desired thickness when the sauce will cover the back of a wooden spoon.
Set aside to cool.
Cut Maine lobster, shrimp and scallops into bite size pieces.
Pre-heat oven at 400 degrees.
Fold seafood and vegetables into cool sauce, being careful not to mix too much as this will break up the seafood.
Scoop mixture into terrines or oven proof baking dish of your choice.
Cover terrines with puff pastry rounds, brush them with egg wash and bake them until golden brown about 8-10 minutes, allow to cool for 5 minutes before serving.
Note: You can cook this 2-3 hours ahead of time and keep warm at 150 F degrees. All seafood can be substituted with other favorite options of your choice and availability.
I am honored to present a truly seductive recipe straight from Italy, complements of Chef Simone, from Lucca.
He creatively combines courgettes, or zucchini as we call them in the US, and a Béchamel sauce for a
twist on an all time favorite comfort food--lasagna. If zucchini isn't your thing, you can substitute this with a vegetable of your choice such as
mushrooms, artichokes, eggplant, or asparagus. Chef Simone's vegetable lasagne is made with alternate
layers of
wide pasta, vegetables, cheese, and a bechamel sauce.
Remember lasagna is a
dish that taste even better the next day so you have a very good reason
to extend your date.
Lasagne di Zucchine Recipe courtesy of Chef Simone, Tours of Italy Check out the web site: Cooking Course in Tuscany for delicious cooking classes with Oliver!
Ingredients:
1 box of egg pasta
2.2 pounds Zucchini or Courgettes, cut into small pieces
This recipe was submitted by Beth Aldrich, Beth Aldrich, Integrative Lifestyle & Nutrition Coach, Chicago. www.RestoringEssence.com
"My favorite seduction meal is my raw lasagna! It is alive, full of
vibrancy and makes you tingle when you eat it. When I first tried raw
food preparation, I was a bit overwhelmed at all of the preparation
that was required for some recipes, however when my friend Bonita
shared this recipe with me, I realized that I LOVE making raw meals
and they love me too, by the vibrant, healthy way they make me feel.
NOW, I seduce people to try raw by making this dish for them! They are
usually surprised and delighted when they taste how delicious it
is...and they always ask for seconds!" Enjoy!
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.
This salacious recipe was sent to Seduction Meals by John of Amherst, MA. Get ready for an overwhelming sensation of pure pleasure.
"Chocolat Pot de Creme is pure seduction. It's best eaten warm when it is silky and flows over your tongue--the deep taste of chocolate taken in your mouth in the form of soft, silky waves. The seduction is so deep you must take it slowly. Pot de Creme are closest to heavenly when eaten warm and served with a dollop of whip cream"
chocolat pot de creme makes 6 to 8 Pot de Creme cups...you know you'll want more than one!
2 cups light cream
1/8 cup sugar
4 oz. semi sweet chocolate
6 yolks
1/4 tsp. vanilla
pinch of salt
These are best made in proper Pot de Creme containers with lids. If other types of ramekins are used they must be covered tightly with tin foil. The surface of the custard must never be exposed throughout the bake.
Directions
Place 6 yolks in bowl
Place 1 1/2 cups light cream, pinch of salt and sugar in a heavy bottom sauce pan. Heat over medium heat until sugar is dissolved.
Chop chocolate into small pieces. In a second heavy bottom pan place chocolate and 1/2 cup cream over low heat. Warm just to melt chocolate until the mixture is smooth. Add vanilla. Note: Avoid excessive heat. Do not cook chocolate. If you prefer, you can melt chocolate in a ban marie instead.
Slowly add cream/sugar mixture to chocolate, lightly stir to maintain a even texture.
Whisk a small amount of the hot chocolate mixture into the yolks. Add the yolk mixture back into the chocolate and stir over low heat until slightly thicker. Stir constantly.
Strain chocolate mixture using a medium mesh strainer into a liquid measuring cup with a lip. Carefully pour into Pot de Creme containers (with lids) or foil covered ramekins. fill about 3/4 of the way full, making sure chocolate is not touching the surface of the lid or aluminum foil when covered.
Bake in a water bath at 300 degrees until the custard is still very "jiggly" on top. Plus/Minus 30 minutes. It's VERY important to remove the custard from the oven when the surface is still quite loose.
Cooking time varies with size of containers and individual ovens. Do not over cook. It will continue to cook after removed from oven as well as set as they cool.
Serve with a dollop of whipped cream on top
When baking you need to keep checking the consistency of the custard by removing the lids with tongs and tapping the side of the containers. The Pots de Creme is done when it has a loose jiggle. The whole idea with this dessert is to have it be really silky. You want it to be just thick enough to sit on a the spoon when you are eating it. The longer you bake it the harder the final product will be. the aim is a chocolat pot de creme that is silky, smooth and melts on your tongue. MMmmm!
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!
I spoke to Chef John, the publisher of a wonderfully, informative food blog called Food Wishes-- a free video recipe blog that features instructional videos that expertly guide you through his recipes ensuring culinary confidence and successful entertaining with great meals. Many of the recipes I found on his blog are excellent choices for your next seduction meal such as black pepper crusted pork tenderloin with black cherry reduction, black mission figs over fire, filet of sole with lemon butter caper sauce, escargot bourguignon, mushroom ragout on garlic toast, and a cheese souffle. You can also find Chef John's recipes on About.com.
Chef John's Most Memorable Seduction Meal Here is the very true, and amazing story behind Chef John's best
ever Seduction Meal.
Our
ultimate seduction meal would have to be "fireplace salmon." Many years
ago, I took my wife for a romantic getaway in Mendocino, CA. I promised
to arrange everything, but being a typical male, I procrastinated, and
just assumed dinner reservations would be no problem. Much to my
horror, there were only a handful of restaurants open that time of
year, and they were all booked! I was panicking trying to think how I
was going to get out of this one!
Luckily the B&B we were
staying at had a fireplace. I had a brainstorm...I would tell my wife I
had a surprise for her, and that I was going to cook her a romantic
dinner in the room, in the fireplace. She loved the idea! Now, I had to
find the food. Fortunately, this area features great salmon fishing,
and a local store had some amazing wild salmon. I bought some
heavy-duty aluminum foil and did a simple, yet fabulous salmon filet
with butter and fresh herbs. I also wrapped up some baby potatoes. I
tossed these foil pouches into the hot ashes and soon we were enjoying
the sexiest, most romantic meal of our lives.
But,
the adventure didn't end there. I also bought a zip lock bag of wild
huckberrries at a fruit stand, and a single frozen piecrust at the main
store. I poured the berries into the pie crust, and opened all 12 of the
little sugar packets from our coffee kit, and added them. This was
carefully wrapped in lots of foil and placed on the dying coals.
As
we waited for dessert, we finished what was one too many bottles of
wine, and both fell asleep. I woke up about 4 hours later to the smell
of burnt pie crust. Oh, no! I had burned the pie. I pulled it out of the
still warm ashes and tore it open. Much to my amazement it was
perfectly cooked! The burned smell was from some of the syrup that had
leaked out into the ashes, but the pie itself was a perfectly crisp,
golden brown, and the sugared berries had caramelized into a beautiful
warm jam.
I
woke up my wife and we ate the pie with coffee, and toasted this
incredible evening. So, the next time you are away and the room has a
fireplace, maybe you can try what I consider the ultimate seduction
meal.
* * * * * * * .
Chef John graduated with honors in Culinary Arts/Chef Training. After 20 years in the food industry, Chef John went on to teach at the California Culinary Academy. His reputation among those who've had him as a teacher at culinary school is second to none. His students universally enjoyed his insightful lectures. Along with his legendary sense of humor, his ability to reach and inspire others made him one of the most popular Chef's at the school. Now, Chef John has taken this same engaging approach to the online culinary realm and has quickly gained a large and loyal following of foodies that anxiously await his daily video recipes.
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
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.
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 copyright CM Harrington
spicy tuna tartarerecipe
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!
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 Copyright: 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."
Recipe
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
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.
A toast to you all! 
Wikipedia has this to share: Pozole is a ritually significant, traditional pre-Colombian soup or stew from Mexico. Variant spellings include pozsole, pozolé, pozolli, posole. Posole. It is made from nixtamalized cacahuazintle corn (soaked corn that is cooked in an alkaline solution, usually limewater, and hulled), meat, usually pork, chicken, turkey, pork rinds; chili pepper, and other seasonings and garnish.
Creamy Mushroom Risotto with Spicy Italian Sausage
Tell us about your career as a chef and what you are doing now?
What would be your idea of a great romantic meal for two--a Seduction Meal, that you would serve your loved one on a special occasion.
Wine and citrus Sea Scallops
When enjoying a romantic meal for two--what music do you play while cooking and what music do you listen to while dining together?
What would be your idea of a great romantic meal for two--a Seduction Meal, that you would serve your loved one on a special occasion?
Chef Muroski's Facebook Page
Tell us about your career as a chef and what you are doing now?
I am currently working on refining Bocci's menu and creating a gluten free menu and certification with the help of the National Foundation for Celiac Awareness. My professional goals include making Bocci Trattoria & Pizzeria one of the finest Italian restaurants in the Raleigh, NC area and Executive Chef certification through the American Culinary Foundation. In addition, I am working to improve my skills as a food photographer. And Last August I started my own blog entitled CycleChef. This project is still in it's infancy and I hope to put lots of time and energy into it in 2011. This blog addresses my passion for all things culinary and mountain biking.
Directions:
Bacon Wrapped Asparagus Rolls
Fiesta Breakfast
Swordfish Directions
Guacamole Ingredients:
Pepper Crusted Tuna
This recipe is courtesy of A Taste of Home a wonderful online resource, as well as America's #1 cooking magazine both of which features authentic family-favorite recipes
Champagne Brie Spread
STARTER
Swiss Fondue
Cook the fondue
Chocolate, Hazelnut, and Banana Tartlets
No tricks here, all you need is the sorbet, figs, and almond slivers. Just scoop some sorbet in a bowl, add quartered figs and slivered almonds and wait for the sounds of pleasure to emerge. 
Banh Mi Sandwich
Chicken Stir-Fried with Lemongrass and Chile
Vietnamese Spring Rolls
Cucumber and Shrimp Salad
As
a culinary artist, Moshe paints with texture, taste, color, smell and
sound. His philosophy embraces simplicity and discipline. Clean lines,
distinct patterns and a whimsical confidence that reminds us that the
process should be just as fun as the product. His finished work is a
unique experience that is impossible to forget. His range spans from a
private engagement for two (If you are looking to create a Seduction
Meal Extraordinaire), to launching products for international
corporations. He has produced events for U.S. Senator Hilary Clinton,
NBC, The New York Stock Exchange, Miramax, and General Electric.
Obsessed
with food his influences are the Turkish, French, Sephardic Jewish, and
Armenian Cuisines he grew up with. Food is one ritual he believes helps
us all to Celebrate Life! 
Follow us for the next two weeks with Moshe's Vietnamese Splendor:
Caramel Almond Chocolate Fondue
Many years ago, when I was a single, carefree lass, I used to hang out with a lovely Moroccan princess. Well, the lovely princess, who I will call Samira, was involved with a young, vibrant Russian fellow who fell in love with her. He invited both of us to a lamb with artichoke heart dinner. He was trying to impress her with his culinary talents, and I was definitely the third wheel that night. I remember thinking he must have put a lot of energy into choosing what to prepare for this woman. I thought it was adorable that he decided on artichoke hearts as a way to symbolize his wish to give her his heart. The gesture was sweet and romantic, but the story ends sadly. Samira went back to Morocco without him, because her family refused to accept their relationship. I still remember that candlelit dinner, at which I played the part of the observer who saw real love in his eyes for my dear friend. My love, however, was for his marinated artichoke hearts, and that's what this column is all about.
Contest Overview:
FIRST COURSE
Remember lasagna is a
dish that taste even better the next day so you have a very good reason
to extend your date.
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)
Photo Copyright: CM Harrington
Tomato Sauce
This wonderfully presented dish was submitted by CM Harrington. A Seduction Meal indeed, I can't wait to try this! 
"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."
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