Side Dishes

Seductively Delicious

“Cook To Bang” by Spencer Walker

Cookbook Review

 05-23-2015 Cook To Bang - Cookbook Review - Asparagus SoupAlthough the recipes in “Cook To Bang” by Spencer Walker are “engineered to be delicious and seductive”, this cookbook is more than just a collection of recipes with ingredients thought to be aphrodisiacs.  This well written, funny, singles guide to cooking for romance offers intellectual advice in the art of seduction as well as in the art of cooking.  We are all familiar with the phrase “it’s not what you do, but how you do it”.  In this book, the title, “Cook To Bang” is used as an expression of the “how”.  For example, Spencer says that “you can be subtle and still move mountains…that is what Cook To Bang is all about.”   It’s about being subtle in your pursuit to seduce your dinner guest.  Indeed he refers to cooking to bang as an art, a crude art, “you must become a manipulative bastard to get what you want.”  As much as I hate to agree with him, I understand where he’s coming from.  It’s unfortunate that such a wonderful art form, such as expressing love through the kitchen can be considered manipulation, but it is true that when you strike the emotional love/food cord the warm fuzzies can overtake you.  A release of dopamine overcomes one with feel-good sensations making you, the cook, an attractive culinary Casanova.  Spencer calls it sexual power.  Another important point that he makes about cooking to bang is to spoil yourself, but to be sure to spoil your captive too.  Placing your attention on the one you desire allows you to cater to their preferences, this makes one feel appreciated, which generally will allow the cook favor with the diner.  However, Spencer warns against over doing it, “overdoing it will lead to waning interests.”  K.I.S.S. (Keep It Simple, Sexy), dear friends.

I tested his “Tap That Ass-paragus Soup” recipe and his “Stiffly Stuffed Avocado”.  A fancy soup and salad combo that healthfully feeds the libido and that is perfect for “lunch”.  The phallic asparagus is thought to invoke lust by its shape alone; however true, the folic acid found in asparagus nurtures both05-23-2015 Cook To Bang - Cookbook Review - Stuffed Avocado II male and females sex organs. Aphrodite’s sea pets were born to impart sensuality.  One of her knowing earthly representatives, Madame du Berry, a legendary seductress, served shrimp dipped in champagne sauce as a dish of seduction to her lovers.  And for the vitamin E loaded avocado, this teste shaped veggie assists the body in producing testosterone and estrogen which circulate in the bloodstream and stimulate sexual responses like clitoral swelling.  It’s safe to say that Spencer took his time engineering his recipes with these key aphrodisiacs.  This leads me to his last bit of cooking to bang advice, “anything worth accomplishing takes patience and planning”.

Practicing the art of seduction through cooking is about expressing your sensual desire and love for another through cooking with foods that excite passion and cater to the pleasure principle of the desired.  “Cook To Bang” guides you in one manner by which this can be done.

Sensuously yours,

Honey L’Amour


♥ = love stimulant ♥♥ = sexual desire stimulant


½ pound shrimp, cooked, tail removed and sliced down middle ♥♥
1 egg, hardboiled and chopped
½ red onion, diced
1 radish, diced
1 celery stalk, diced
1 jalapeno, diced
½ red pepper, diced
½ lime
1 tablespoon mayo
1 avocado, split lengthwise
Salt and pepper to taste
2 handfuls butter lettuce
DIRECTIONSMix the shrimp, egg, onion, radish, celery, jalapeno, and red pepper.  Squeeze ¼ of the lime juice into the mixture and mix in the mayo.  Remove avocado halves from their shell, stuff them with the shrimp mixture, place over a bed of lettuce.

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!

Oh, Sooooo Hot!

This is the kind of dish that will make you lick the sauce from your lover’s lips, hips, do a back flip, and skip.  It’s that damn good! 

01-30-2015 Oh Sooo Hot Honey Wings

I discovered this hot honey wing recipe from a post to my Facebook  page from the National Honey Board. With a few modifications, it is all the rage at Café L’Amour!  I made it for a lunch date the other day, and let me just say, we unexpectedly celebrated Superbowl Sunday early (Go, Seahawks!!!).   With me as the quarterback, chicken wings in hand, the opposing defensive line tackled me before I could make the pass.  This is a good thing in the game of cooking with love.  I came out of the “nooner” a champion!  Go ahead and get you some pre-game action.

Sensuously yours,

Honey L’Amour



Honey is everything in the world of aphrodisiacal foods, combined with fiery hot sauce, sweet molasses, and the flavorful Creole spices that make up this recipe, I guarantee you’ll have a love feast.  Serves 4


2 pounds chicken wings, separate drummette from wing (discard …) 1 teaspoon salt
2 cups buttermilk 1 teaspoon red pepper ♥♥
2 cups flour 1 teaspoon black pepper ♥♥
  1 teaspoon chili powder ♥♥
  1 teaspoon garlic powder
  1 teaspoon onion powder
  Alternately, use Tony Chachere’s Original Creole Seasoning


½ cup honey ♥♥
1 tablespoon molasses
4 tablespoons cayenne pepper sauce ♥♥ (Frank’s Red Hot)
2 tablespoons unsalted butter

 ♥ = love stimulant

♥♥ = sexual desire stimulant


Oh, So Hot Honey Wings stimulate both love and sexual desire.  Burn a pink and red candle while making this sexy dish and visualize your wish for sweet love and a burning desire that’s hot like fire.


  • In a cast-iron skillet, pre-heat canola oil to 160 degrees
  • Marinate separated chicken wings in the buttermilk for at least 30 minutes
  • Remove chicken wings from buttermilk and lay flat in a shallow glass dish and season both side of the chicken with the spices (spices should be combined)
  • Place the flour in a separate bowl and dredge each piece of chicken before dropping in the heated oil
  • Cover the skillet and let cook for approximately 6 to 10 minutes before turning wings over to cook on the other side (the internal temperature of the wings should reach about 160 degrees)
  • Drain chicken on a cooling rack over a cookie sheet


Pre-heat sauce pan, add butter, molasses, honey and hot sauce, combine until well mixed; dip each chicken wing in sauce and return to the cooling rack; let set for a few minutes before plating.

Serve on a heart platter and eat with your fingers