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Fire Works

07-04-2015 Fire Works - DinnerJuly 4th marks the day I arrived in New York.  I was exhausted from my trying trip across the country.  It was filled with obstacles that challenged my confidence and decision to stay the course but there was no turning back.  Like the great Captain Hernan Cortes, I burned my ships and was on my journey to a new conquest.  It was do or die.  Retreat was not an option.    Starry-eyed and in love with the possibilities of my new life, I watched the Big Apple light up the sky that night.  I believed07-03-2015 - Fire Works - Honey that my life here would be dynamite and indeed a lot in me was destroyed.  I’ve been purging and connecting with my “other self”, that’s what happens when one is transformed.  And 2-years later, like a diamond refining, I am still on fire.  You can taste it in my homemade BBQ sauce, Fire Works.  It’s a honey based, chipotle pepper infused, taste bud exciting, libido enhancing sensation!  Salute to the red, white & blue… salute to New York!!

Sensuously yours,

Honey L’Amour 

07-04-2015 Fire Works - Tablesetting


Meditation while you blend: a sweet and spicy sensation that drives motivation.


Love is always the first ingredient in amorous cooking

♥ = love stimulant ♥♥ = sexual desire stimulant


¾ cup honey ♥♥ 2 teaspoons chili powder ♥♥
½ cup ketchup 1 teaspoon ground cumin
¼ cup apple cider vinegar 1 teaspoon garlic, grated ♥♥
1 tablespoon soy sauce 1 teaspoon sea salt
1 can chipotle chiles, stems trimmed, chopped ♥♥ 1 teaspoon black pepper ♥♥
2 tablepsoons adobo sauce (from the can) ♥♥
DIRECTIONSPut all of the ingredients in a saucepan.  Heat on medium-low, lovingly stirring the sauce, heat until simmering.  Cook for 5 minutes.


I made pulled pork and marinated the meat in the Fire Works sauce.  I paired it with sweet potato fries, greens and a banana pudding for dessert. Delicious.

Fish Tales

06-22-2015 Fish Tales - Thai Style MusselsBeloved Food Lovers,

As a weekly practice I write down all of the good things that happen to me throughout the week.  This past Monday I was especially excited about a dinner date.  I spent the weekend contemplating what to make.  First, I thought I would make one of my favorite French dishes, Chicken with 40 Cloves of Garlic but then decided that would be too heavy for a hot summer night.  It was hard to know what to make because this is a person that I am just getting to know and I haven’t discovered his “favorites”.  I love to spoil people with their “favorites”.  Then, out of no where, the idea popped in my head to make mussels.  Last summer a fellow food blogger and colleague of mine posted a recipe for “Thai-Style Spicy Mussels“, as I recalled, it sounded and looked fabulous but I never got around to testing his recipe, so I headed over to Gotham Home Table to refresh my memory.  I took a chance that the guy liked seafood and went to town creating one of my famous seduction suppers.  Everything came together nicely, the ingredients for the broth inspired wonders, I pulled together a beautiful tablescape based on the coconut milk, ginger, pineapple chunks, hot peppers, lime zest and cilantro infusion. 06-22-2015 Fish Tales - Thai Style Mussels - Close up

Earth tones and a beautiful orchid, symbolic of the vanilla orchids that grow wild in Thailand brightened up the table.  I placed a wonderfully rich homemade vanilla cake right in the center, between the setting for two and it looked divine.  Just as I buttered the bread before putting it in the oven, I received a text message, “May have to take a rain check baby girl.  Give me a call momma.”  All I could do was laugh.  Really.  There I was all dolled up, with a yellow flower in my hair and an amazing dinner that I spent two days planning and had just about completed.  Of course, I did not immediately reply to him nor call him.  I took a shot of the cognac instead, yes, Hennessy, it was to be used for the special drink that I had planned for the evening, named “What the Hell??”, and appropriately so.  “What the Hell??” is a concoction of ginger root beer, a splash of apple juice, cognac and lime slices.  I proceeded setting my table and toasted my bread.  I couldn’t let this upset ruin the good thing I had going on.  The sounds of Lhasa Del Sela in the background were as soothing as they were sexy and I wanted to stay in that groove.  After I made up my mind not to express any disappointment, I called.  No answer.  I left No message.  I proceeded.

06-22-2015 Fish Tales - What the HellAs I settled into dinner, I looked at the empty place setting beside me and said, “There must be a VIP reservation for you” and allowed my feelings to flow from my mind to my hand and on a piece of paper in my journal.  I didn’t much feel like dessert, feeling a little too gingerly after drinking for two.  I laid my game down and slept like a baby.  Yes, even a culinary seductress will get stood up.  But like ol’ boy said, “everything happens for a reason” and it’s all good.  Duly noted. 06-22-2015 Fish Tales - Diary

Sensuously yours,

Honey L’Amour

P.S. Do not let this deter you from trying the Spicy Thai-Style Mussels, they are better than good!!! …And I did get a follow-up text message and call.  More on that later.


06-22-2015 Fish Tales - Dinner Table


♥ Love is always the first ingredient in amorous cooking ♥


From the Gotham Home Table kitchen comes this slightly modified sweet and spicy twist on a classic recipe for this delicious Thai-style broth to steam (or flex) your mussels

1 (8-ounce) coconut cream (Gotham’s kitchen calls for coconut milk)

1 (8-ounce) can pineapple chunks, with juice

1 shallot, diced

2 jalapeño peppers, diced (Gotham’s kitchen calls for serrano peppers)

 1 inch piece ginger root, diced

2 pounds mussels, de-bearded

Fresh cilantro, garnishing

**See Gotham Home Table for cooking instructions.


6 ounces ginger root beer

1 ounce apple juice

2 ounces cognac (Hennessy)


Pungent Sexual Wonder

40 Cloves of Garlic Chicken

40 Cloves of Garlic Chicken

I woke up early this morning excited to make one of my favorite recipes, “Chicken with Forty Cloves of Garlic”.  It’s been a few years since I last prepared it.  As I went over the ingredients I started to reminisce on a tryst that explicitly brought garlic to my awareness as an aphrodisiac.    I traveled three hours to rendezvous with a cross-country love interest that happened to be close enough to my home town on business that it was worth the trip.  We met at Aquariva, a waterfront restaurant along the Willamette River in Portland, Oregon.  It is connected to the Avalon Hotel.  My car was parked valet for an overnight stay as we proceeded inside.  As starry eyed lovers do, we made small talk hoping to strike a chord of common interest.  The menu is always a safe bet.  As I removed the outermost layer of skin from the garlic bulbs before blanching them in boiling water to make it easier to peel the forty cloves, I could distinctly hear his whispery sexy voice, ask me, “Do you know that garlic is an aphrodisiac?” I recalled that he contemplated ordering an hors d’oeuvre laden with the pungent herb.  He told me he read about it in an article he found in Men’s Health magazine.  He wanted to know if I liked garlic.  I coyly responded that it would be interesting to find out if it’s true.  I let him know that I packed an apple for my drive down, it was in my bag, and that they are known to be natural breathe fresheners.  We shared the garlic starter and soon thereafter, the apple too.

Garlic is high in allicin, a compound that improves blood circulation throughout the body which yields increased sexual stamina.  It also stimulates the production of nitric oxide, a natural arousal booster that is responsible for the mechanism of an erection.  This heady herb helps men overcome sexual overindulgence and nervous exhaustion.  It should also be noted that the chemical substance that creates garlic’s aroma is also one of the chemicals present in female sexual secretion.

The romance on the river infused my dish with the “je ne sais quoi” ingredient that makes amorous cooking so irresistibly delicious.  Get cooking with the 40-cloves of garlic recipe below to create your own pungent sexual wonder memory.

Sensuously yours,

Honey L’Amour

P.S. To keep things fresh, try my Aphrodite Apple Pie for dessert.


 = love stimulant  ♥♥ = sexual desire stimulant


This recipe is derived from my favorite Food Network cook show hostesses, Ina Garten. It’s her French influenced cuisine and her expression of love for Jeffery (her hubby), that I so adore. “The Barefoot Contessa” is for sure a seductress in the kitchen and from this recipe, it is clear that she must know a thing or forty about cooking with the aphrodisiac, garlic!

3 ½ pounds chicken, cut into eighths (I used thighs, because they are sooo juicy) 4 whole heads garlic, about 40 gloves ♥♥
1 tablespoon unsalted butter 1 tablespoon garlic powder ♥♥
2 tablespoons olive oil 1 tablespoon onion powder
3 tablespoons Cognac, divided 1 tablespoon black pepper ♥♥
1 ½ cups dry white wine ( I used a Sauvignon Blanc) 1 tablespoon salt
2 tablespoons flour 1 tablespoon fresh thyme leaves
2 tablespoons heavy cream


  • Separate the gloves of garlic and drop them into a pot of boiling water for 60 seconds. Drain the garlic and peel. Set aside.
  • Dry the chicken. Season liberally with spices on both sides.
  • Heat butter and oil in a large pot or dutch oven over medium-high heat.
  • In batches, saute the chicken in the fat, skin side down first, until browned, about 3 to 5 minutes on each side. Turn with tongs
  • When a batch is done, transfer it to a plate and continue to saute all the chicken in batches
  • Remove that last chicken to the plate and add all of the garlic to the pot
  • Lower heat and saute for 5 to 10 minutes until evenly browned
  • Add 2 tablespoons of the Cognac and the wine, return to boil, and scrape the brown bits from the bottom of the pan
  • Return the chicken to the pot with the juices and sprinkle with the thyme leaves
  • Cover and simmer over low heat for about 30 minutes, until all the chicken is done
  • Remove the chicken to a platter and cover with aluminum foil
  • In a small bowl, whisk together ½ cup of the sauce and the flour and then whisk it back into the sauce in the pot
  • Raise the heat, add the remaining tablespoon of Cognac and the cream, and boil for 3 minutes.
  • Add salt and pepper to taste
  • Pour the sauce and the garlic over the chicken and serve hot!