Reservation for One a la chez moi, si’ vous plais…this Independence Day, One is the magic number. It marks the end of a year long transition and exciting new beginnings! I honor the ambition, the courage and will power it took for me to pioneer this cross-country journey. I was fearless and had faith to make a bold move of independence. Striving forward, it is my desire to live a life of pleasure and to share pleasure with others. Spending time alone allows me to connect to the things I enjoy. Cooking is a deliciously simple pleasure of mine and on Independence Day, I took pleasure in preparing a provocative blend of robust deliciousness that did more than just excite my taste buds. It brought fire out of me, reminding me to dare to create. This dinner fed my wild woman spirit, the spirit that got me to New York. Fresh, bold, spicy, and raw.
The wild caught tuna is marinated in spices that stimulate your feel-good zone, ginger, chili peppers, sesame and the wild arugula watermelon salad is pronounced with libido enhancing nutrients. The recipes for this blog post are adaptations from Ina Garten’s Argula, Watermelon & Feta
Salad, featured here as Wild Watermelon Salad and Anne Burrell’s Marinated Seared Tuna, respectively Wild Seared Tuna. Dessert is by Monteleone’s Bakery & Café, a local bakery in the Carroll Garden’s neighborhood of Brooklyn. Nothing says I love me, more than a decadent piece of chocolate mousse cake.
Café L’Amour is an experimental aphrodisiac test kitchen. Through the study of aphrodesia and the art of seduction, this blog explores the relationship between food and sensuality and how it can arouse and enhance sexuality or simply make one feel the power of love.
The aphrodisiac powers of this exclusive sexy dinner are listed below, right before the recipes.
This dinner was all about my pleasure.
What food brings you pleasure?
To your sexual appetite,
Aphrodisiac Power Foods
Arugula – Legend associates this spicy lettuce with the Roman god of fertility, Priapus, the god with a huge erection. It is rich in vitamins A and C and many minerals
that are essential for putting the body in its sexual prime, especially with Mr. Big watching over it.
Chili Peppers – spice up everything! Chili peppers raise the body temperature by releasing endorphins that increase the heart rate. They also make the lips swell to a kissable pucker.
Chocolate – by far the food of lovers. The sexual stimulant, PEA, in chocolate releases the same hormone as does sexual intercourse…it’s like being on dope.
Ginger– it’s exotic and its reputation as a natural aphrodisiac comes from its ability to increase circulation, it increases sensitivity in the erogenous zones.
Honey – Even without knowing the nutritional impact of honey it is easy to see why it is a food of seduction. Honey’s lore is that of pure romance, it is created from the nectar of flowers, the ultimate emblem of sexual ripeness…a deliciously sweet, indulgent liquid gold.
Tuna – rich in calcium and B vitamins, promotes the production of sex hormones; Tuna is also a source of selenium, a mineral that aids in enhancing mood and sperm production. Increases semen output and improves sperm quality.
Watermelon – key to sexual fulfillment. It is the Viagra fruit. Citrulline, one of watermelon’s phytonutrients, has the power to relax blood vessels, in the same way as Viagra. The body converts citrulline to argenine which boosts nitric oxide, which relaxes the blood vessels, which allows for the free flowing blood to go straight to the…
Wild Seared Tuna
½ cup soy sauce
1/8 cup rice vinegar
1 heaping tablespoon sesame oil
1 tablespoon chili pepper flakes
2 scallions, sliced and finely chopped
1 tablespoon crushed garlic
1 inch ginger peeled and grated
2 6-ounce tuna steaks
Canola oil for searing
In a flat, shallow dish, combine soy sauce, rice vinegar, crush pepper flakes, scallions, garlic and ginger. Add the tuna, Get the marinade on both sides. Cover and let sit in the fridge for up to 2 hours.
Coat a large sauté pan with oil and bring it to a very high heat and add the tuna to the pan. Sear the tuna for 1 to 2 minutes on each side.
Remove the tuna from the pan, let rest for 4 to 5 minutes and slice into ¼ to ½ thick slices.
Serve atop brown jasmine rice with sliced scallions.
*adapted from Anne Burrell
Wild Watermelon Salad
¼ cup freshly squeezed orange juice (1 orange)
¼ cup freshly squeezed lemon juice (2 lemons)
¼ cup minced shallots (1 large)
1 heaping tablespoon honey
½ cup olive oil
1 teaspoon sea salt, ½ teaspoon black pepper
3 cups arugula
1 pint sliced watermelon spears (pre-cut fruit from produce)
1 pint crumbled feta cheese
2 ounces fresh mint leaves, julienned
Whisk together the orange juice, lemon juice, shallots, honey, salt, and pepper. Slowly pour in the olive oil, whisking constantly, to form an emulsion. Store covered in the refrigerator.
Place the arugula, watermelon, feta, and mint in a large bowl. Drizzle with enough vinaigrette to coat the greens lightly and toss well. Serve immediately.
*adapted from Ina Garten
Pair with a baguette and a refreshing glass of Sauvignon Blanc. I had Tolol, wine from Chile, thedry white washed the bold flavors of this powerfully flavorful meal back very nicely.