Month: October 2014

Malicious Red Delicious

Picture1Autumn’s sweetest mistress was forbidden from the beginning…


“Refresh me with apples for I am faint of love” Song of Solomon 3:5

When studied carefully, apples reveal the source of their sorcery. Cut in half lengthwise, the seeds form the shape of ovaries, representing feminine energy. When cut in half widthwise, the seeds reveal the five-pointed star, the pentagram, a magical symbol. The tree that bore the forbidden fruit was the tree of the knowledge of good and evil. Wisewomen and witches alike love apple trees, with their knowledge, they use the branches and fruit to cast many a love spells.

“Art thou the topmost apple

The gathers could not reach

Reddening on the bough?”

Arousing lust and sensual delight, Adam could not resist the forbidden fruit any more than Eve.  Eve was the apple of Adam’s eye, but it was Adam that a piece of the apple got stuck in his throat, forming the lump we call the Adam’s Apple, a mark of the “fall”. My sexed up version of pork chops smothered with apples and onions is also a mark of fall.  Adam’s Apple Chops.


Sensuously yours,

Honey L’Amour, a Culinary Seductress

Like the finest apple tree in the orchard is my lover among other young men. I sit in his delightful shade and taste his delicious fruit.” Song of Solomon 2:3 NLT

Adam’s Apple Chops

This recipe is the sexed up version of smothered pork chops with apples and onions.  Serving size, two.


  • 2 pork chops (on-bone, ½-inch thick cut – Grazin’ Angus Acres)
  • ¼ cup all-purpose flour
  • 1 white onion, julienned
  • 4 garlic cloves, minced (or Dorot garlic cubes, my fav)
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 2 teaspoons black pepper
  • 2 teaspoons creole/Cajun blend (like Tony Chachere’s Original Creole Seasoning)
  • 1 tablespoon dried thyme
  • 2 teaspoons of Maggi (seasoning sauce)
  • 1 tablespoon fresh rosemary, chopped
  • ¼ cup olive oil
  • ½ cup chicken broth
  • ¼ cup apple bourbon (Food52 recipe)


  • 3 Red Delicious apples, cored and sliced in ½ inch wedges
  • 1 teaspoon cinnamon powder
  • ½ cup brown sugar
  • 1/3 cup apple juice (Red Jacket Fuji Apple juice)
  • ¼ cup apple bourbon (Food52 recipe)
  • ¼ stick butter

Brussels sprouts

  • 2 cups brussels sprouts
  • 2 slices apple smoked bacon, diced
  • ¼ white onion, diced
  • 1 squeeze fresh lemon

Cooking Directions:

Evenly season both sides of the chops with spices, dried thyme and Maggi; lightly dredge with flour.

Heat the olive oil in a heavy skillet.  Add the pork chops and cook until lightly browned, about 2 minutes per side.  Remove the pork chops and transfer to a plate and cover tightly with aluminum foil.

Reduce the heat to medium-high, and add the onions, stirring occasionally until the onions are golden brown, add the garlic, stir in the broth, apple bourbon.  Cook uncovered until the sauce comes to a boil.  Add the pork chops, cover, reduce the heat to simmer and cook until the pork chops are fork-tender, about 45 minutes

Meanwhile prepare the apples. Heat a non-stick skillet over medium heat, melt butter, add brown sugar, apple juice, apple bourbon, and cinnamon, reduce to a slow pouring liquid.  Add apple slices, coating them with the sauce.  Simmer until sauce thickens.  Add apple mixture to the skillet of simmering chops.  Sprinkle in rosemary.

For the Brussels sprouts, heat a heavy skillet, add bacon, allow to brown, then add onions, a splash of chicken broth, bring to a boil, add Brussels sprouts, steam with a squeeze of lemon

To Serve: Place one chop on the center of a dinner plate and smother with a ladle of skillet gravy including onions, layer with apples, and top with a sprig of thyme.  Place several Brussels sprouts artfully beside the chop.

Dead Sexy Supper


10-20-2014 Dead Sexy Supper - Mesmerizing Marsala

Throughout history and in every culture it was considered an art to be versed in the knowledge of brewery.  Recipes for brewing spirits, romantic elixirs and remedies of the heart and libido were passed down through the generations.  Bewitch your lover this Halloween with a supper that is dangerously sexy, my ‘Mesmerizing Marsala’ recipe will help you cast the perfect spell for erotica.


Marsala wine is the base of this herbaceous creamy mushroom sauce that is served over lightly breaded chicken breast.  I paired it with jasmine rice as an elegant accompaniment. The mushrooms make this dish magical.  Some mushrooms are poisonous and hallucinogenic, like the kind eaten by Alice in Wonderland, but all of them are symbolic of an erect penis.  When considering the mushroom’s aphrodisiacal qualities, understand that the most potent erogenous zone is the mind.  The visual stimulation of this phallic fungus psychologically affects sexual arousal.  Further, the Doctrine of Signatures teaches that if plants in some way resemble various parts of the body it can be used to “treat” that body part.  Let your eyes feast on this time lapse video to further understand.

Mushrooms are a favorite in erotic cooking.  Mesmerize your lover with a dead sexy supper that will charm his pants off.

Sensuously yours,

Honey L’Amour, a Culinary Seductress




  • 4 chicken breast halves
  • 2 pounds of mushrooms, trimmed and sliced
  • 3 shallots, finely chopped
  • 2 sprigs of fresh sage, julienned
  • 2/3 cup of Marsala wine, plus 2 tablespoons
  • 14 ounces of chicken broth
  • 2/3 cup of heavy cream
  • 5 tablespoons of butter
  • 2 tablespoons of olive oil
  • 1 cup of flour

SPICES: salt, white pepper, garlic powder, onion powder


Pre-heat over to 325 degrees.  Bring chicken broth to a boil, reduce to about 3/4 of a cup.  Cook shallots in 3 tablespoons of butter until they turn golden, add mushrooms and 1 part of the sage and salt and pepper to taste.  Cook until liquids produced by the mushrooms evaporate. Dredge season chicken in flour and sear in a hot skillet in olive oil and butter.  Layer in a baking dish, cover and place in the oven.  Add 2/3 cup of wine to skillet, scraping up the brown bits, add reduced broth, cream, and mushrooms; simmer until sauce is thickened to your liking, adding more flour and whisking rapidly to thicken.  Add remaining sage and wine.

Plate chicken and ladle marsala mushroom sauce over the top.




Hot Stuff!

10-12-2014 Hot Stuff - Chili Verde II

“It’s a sensation, you have to feel it.  Don’t try, don’t plan or prepare, feel.”  When I make a dish or make love, I allow myself uninhibited freedom to feel the passion of creating deliciousness.  Passion is an unmistakable feeling of enthusiasm, and if there is one food that can excite, it is the chili pepper.  My chili verde is a bold sensual dish made of simple ingredients that fire the blood and satisfy the heart.

The Peter Pepper

The Peter Pepper

The fire from chili peppers comes from the ribs and seeds.  This intensity is attributed to the mood enhancing chemical stimulant capsaicin which triggers a release of endorphins.  This warming quality mimics our body’s sexual stimulation responses.  It increases our heart rate and dilates our blood vessels which improve blood flow to the organs that heat things up in the bed room.

In the romantic comedy, “Woman on Top”, the beautiful chef Isabella played by Penelope Cruz makes the aphrodisiacal power of chili peppers obvious.  She has an extraordinary gift to melt the heart and palates of men through cooking with chili peppers.  Her fiery seafood stew releases a hypnotic aroma that penetrates the libido of every male within its reach.  The shining fact is that her passion releases an aura that is irresistible.   I’d like to say that the same is true of my chili verde.

Sensuously yours,

Honey L’Amour, a Culinary Seductress

P.S. Ms. Penelope Cruz is named the sexiest woman alive in November’s issue of Esquire.  If it’s true that we are what we eat, maybe the consumption of chili peppers in her role as Isabella had something to do with this recognition 😉

Hot Stuff Chili Verde


  • 16 ounces of canned green chili peppers or fresh roasted Anaheim chili peppers, chopped
  • 1 fresh jalapeno diced, seeded
  • 8 ounces of canned diced tomatoes
  • 1 white onion, diced
  • 3 garlic cloves, diced
  • 2 pounds of pork shoulder, cubed
  • 24 ounces of chicken broth
  • Spices: garlic powder, white ground pepper, onion powder, and salt to taste

The last and most important ingredient is to share it with someone special; it always improves the flavor of the dish. ♥ 


In a stock pot, sautee the onions and garlic and then add the seasoned pork shoulder cubes and brown.  Add the green chili peppers, jalapenos, tomatoes and chicken broth and simmer for a couples of hours.  Serve steaming hot with warm tortillas and Dos Equis beer.