Let the Good Times Roll!


02-16-2015 Let the Good Times Roll

“Laissez les bon temps roulez” is going down in NOLA for Fat Tuesday!  The carnival of Mardi Gras is a hedonistic celebration of merrymaking before the start of a 40-day cleansing fast. Pre-Christian, this is the time of year that ushers in a new season, Spring.  This feast marks the last hurrah of Winter and is another opportunity to feed the insatiable libido.  The Cajun and Creole people of New Orleans, Louisiana are revered for throwing the best Mardi Gras party in the United States and are famous for their cuisine.  It is an infusion of French, African, Caribbean, and Spanish influences that make for the tantalizing flavors of this region.  Perfect for a seduction supper.  The key spice that ignites an aphrodisiac fire in this sensational cuisine is cayenne pepper.  It gets the heart pumping, pores sweating and blood flowing towards the genitals.  Sounds like a party to me.  Let the good times roll!

Bonne santé,

Honey L’Amour


 = love stimulant ♥♥ = sexual desire stimulant


People from down south are reputed to be highly sexed and uninhibited in grinding anywhere and anytime. For this reason, it is nick named, “The Dirty”. You can get a little taste of what it must be like in this recipe. Serves 5   


1 pound ground beef 1 teaspoon black pepper ♥♥
1 pound spicy sausage 2 teaspoons salt
½ pound chicken giblets 2 tablespoons Lea & Perrins (worchestershire sauce)
½ cup scallions, diced 2 bay leaves
½ cup onion, diced
1 cup celery, diced
¼ cup parsley, diced
¼ cup pepper, diced
1 stick butter
1 tablespoon garlic, diced
1 can (15 ounce) cream of mushroom soup
Chicken broth
White rice, long grain

*Justin Wilson’s recipe


In a large dutch oven over medium heat, combine the ground beef, sausage, chicken giblets, shallots, onion, celery, bell pepper, parsley, garlic, black pepper, salt, Lea & Perrins, and butter and let it cook for 4 hours, stir periodically. Add the cream of mushroom soup and cooked white rice (use the chicken broth to prepare rice), stir and let it cook for additional 10 minutes to marry all of the flavors. Be sure to take out the bay leaves before adding the soup and rice.  


Mythology has contributed strongly to the marriage of seafood as a love inducing food.  As legend has it, sea creatures are infused with the sexual energy of the goddess of love who was born of the sea, as such the high dopamine count will make you feel sexy.  This sea bass dressed in the Creole spices of lust and passion are sure to awaken hot lovemaking that is long lasting. 

4 Sea Bass fillets ♥♥ 3 tablespoons smoked paprika
2 tablespoons olive oil 1 teaspoon cayenne pepper ♥♥
1 tablespoon butter 1 teaspoon ground black pepper ♥♥
½ lemon, juiced 1 teaspoon salt
1 tablespoon onion powder
½ teaspoon garlic powder
1 teaspoon dried thyme
1 teaspoon dried oregano


  • Combine spices
  • Season each fillet so that both sides are liberally coated
  • Allow fish to sit for 15 minutes at room temperature prior to cooking
  • In a large skillet, over medium-high heat add the olive oil and butter and cook the fillets for 2 to 3 minutes on each side.  Sprinkle with lemon juice and transfer to plates


Mostly a companion at fish fries that aide to the sensual nature sea creatures. These hush puppies are infused with sexuality, shaped to match the storehouse of the male life force.


1 cup corn meal ½ teaspoon cayenne pepper ♥♥
¾ cup flour 1 teaspoon salt
3 tablespoons onion, minced ½ teaspoon sugar
4 green onions, thinly sliced
½ jalapeño, minced ♥♥
1 egg, beaten
1 ½ teaspoon baking powder
1 cup butter milk
Canola oil for deep frying


  • Heat oil to 320 degrees F.
  • Using a tablespoon or melon ball scoop, spoon 1 inch balls of batter in the hot oil
  • Fry for 3 to 4 minutes, flipping so that both sides brown.

Bon Appetite!

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