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Archive | February 13th, 2010

Steak au Poivre With Pink Peppercorns

Steak au Poivre With Pink Peppercorns

This is an easy dish that “can win the heart of any carnivore,” writes Diane Brown, author of “The Seduction Cookbook.”

Steak au Poivre With Pink Peppercorns

2 (8-ounce) filet mignon or sirloin steaks
1 tablespoon unsalted butter
1 shallot, minced fine
1/4 cup dry sherry
1 tablespoon pink peppercorns
1/4 cup heavy cream
1 tablespoon coarsely ground black pepper
Pinch of kosher salt

Heat broiler. Season steaks with course black pepper and salt on both sides. Place under broiler and cook for about 3 minutes on each side for medium rare doneness.

[amazon-product]0595298842[/amazon-product]In a saucepan, melt butter until bubbling. Add minced shallots and cook until soft. Add sherry and pink peppercorns and reduce by half. Stir in cream, and simmer until sauce thickens.

Place steaks on serving dishes and top with the peppercorn sauce. Serve.

Makes 2 servings.

Adapted from “The Seduction Cookbook: Culinary Creations for Lovers” by Diane Brown

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Mango-Jícama Chopped Salad

Mango-Jícama Chopped Salad

“The succulent essence of mango was once used as a topical application to the genitals in Hindu erotica to stimulate desire,” Diane Brown writes in “The Seduction Cookbook.” “Match that reputation with the nutty crunch of jícama, which like all roots is rumored to restore virility. Top all that lascivious action with the potent pumpkin seed, and you’ll be climbing the walls.”

Mango-Jícama Chopped Salad

1 tablespoon fresh lime juice
1 teaspoon honey
1 teaspoon sherry vinegar or red wine vinegar
2 tablespoons extra-virgin olive oil
Coarse salt, to taste
Freshly ground black pepper, to taste
1 cup peeled, chopped jícama
1/2 fresh mango, pitted, peeled and cut into cubes
1/2 small seedless cucumber, peeled and cut into 1/2-inch cubes
2 cups romaine lettuce, cleaned and torn into bite-sized pieces
2 tablespoons toasted and salted pumpkin seeds

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With a wire whisk, combine lime juice, honey and vinegar. Add oil in a slow stream, whisking until emulsified. Season with salt and pepper.

Toss together jícama, mango, cucumber and romaine lettuce with dressing. Sprinkle pumpkin seeds on top of salad. Serve.

Makes 2 servings.

From “The Seduction Cookbook: Culinary Creations for Lovers” by Diane Brown

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Poached Pears in Cardamom Syrup

Poached Pears in Cardamom Syrup

“Erotic with their feminine shape, pears have a provocative flavor, texture and scent certain to lure your lover,” writes Diane Brown in “The Seduction Cookbook.”

Poached Pears in Cardamom Syrup

1 cup dry white wine
1 tablespoon honey
1 teaspoon chopped ginger
1/4 teaspoon whole cardamom seeds
1 stick cinnamon
2 large Bosc or Anjou pears, firm, peeled, stems intact

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In a covered pot, combine white wine, honey, ginger, cardamom seeds and cinnamon. Place pears upright in pot; simmer on low flame for 30 minutes or until pears yield to the pressure of a fork. Serve immediately, spooning additional wine sauce over pears.

Makes 2 servings.

From “The Seduction Cookbook: Culinary Creations for Lovers” by Diane Brown

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Seduce Your Partner With a Super Supper

Seduce Your Partner With a Super Supper

Recipe: Steak au Poivre With Pink Peppercorns

Are you planning an intimate dinner for two this Valentine’s Day? Then SavorSA has a few ideas for you.

We’ve assembled a menu that includes a number of aphrodisiacs to help you set the scene for some fun to continue after the meal.

Do aphrodisiacs work? There’s little in science to verify this, but the mind works in mysterious ways. You don’t need a degree to realize that people can react strongly to the swirl of aromas coming from a dish of pears poached in a syrup the mingles cardamon and honey in white wine.

People are also stimulated by the shapes of foods, which is why foods such as mushrooms, asparagus and, again, pears are considered in this category.

Long before Casanova, who reportedly ate 50 oysters a day to boost his libido, stars of the sea have been considered sources of potency. Think of Venus rising from the sea on her shell.

So, we suggest starting your meal with a crab cake or oysters on the half shell (make sure your fishmonger is reliable,  if you’re worried about the latter).

Steak by itself may not carry any aphrodisiacal  food, but it is a favorite. Dress it up with pink peppercorns in a sauce that’s guaranteed to make him or her swoon. Serve a mango-jícama salad on the side and your choice of vegetables.

For dessert, a poached pear earns points for its sensual texture as well as its aroma and visual appeal.

All of these dishes are easy to prepare, which is also a plus, because your mind is likely to be on other matters.

Enjoy your evening.

Recipe: Classic Crab Cakes

Recipe: Mango-Jícama Chopped Salad

Recipe: Poached Pears in Cardamon Syrup

Jansen, Svend wrote:

Hey John. Thanks for getting back to me. Hope all is well. I wanted to let you know about the Science Behind the Cocktail event coming to San Antonio in March. It's a very fun, entertaining event hosted at the McNay Art Museum. The press release is below. If you are interested in speaking to Tim Laird, our Chief Entertaining Officer and Steve Hughes, Master Blender/Spirits Scientist, I'd be glad to set that up for you. I have attached their bios along with an image of them. Or if you'd like to come out and do a story about the event and tour, I'd be glad to get you a few tickets. Just let me know. Look forward to hearing from you. -Svend

Thursday, February 11, 2010
FOR IMMEDIATE RELEASE
Contact: Svend Jansen
(502) 774-7825
svend_jansen@b-f.com

MISTOLOGY: THE ART AND SCIENCE BEHIND THE COCKTAIL COMING TO SAN ANTONIO
After-hours event at McNay Art Museum features hands-on demos, food and drink

WHAT:
Ever wonder if shaken or stirred is the best way to make a drink? Why bartenders always pour the alcohol in first and then the mixer? Does a garnish really influence the taste of your cocktail?

Mistology: The Science Behind the Cocktail, an after hours event hosted at McNay Art Museum, will explore the entertaining and educational side of cocktail creation.  The event, brought to you by Canadian Mist Whisky, begins at 6 p.m. with an interactive presentation from Canadian Mist's Chief Entertaining Officer (CEO) Tim Laird and Spirits Scientist Steve Hughes. 

Tim is the master at mixing cocktails while Steve, a member of Mist's Research and Development team, spends his day dissecting cocktails in a lab. Together, they will answer any and all of your bartending and science related questions. Not only the how, but also the why. 

After the presentation, attendees can apply what they learned with hands-on demos. If you prefer to kick back and let others do the work, there will be a bar staff on-site and plenty of appetizers to enjoy. The event is open to anyone 21 years of age and older with admission $8 per person for museum members and $10 per person for non-members. All proceeds will benefit McNay Art Museum.

WHO:
Tim Laird - Chief Entertaining Officer (CEO) for Brown-Forman Corp., a global marketer and producer of wine and spirits, including Canadian Mist. Tim is known for his making entertaining easy and has appeared on hundreds of television and radio interviews across the U.S.

Steve Hughes - Spirits Scientist for Brown-Forman Corp. Steve has been behind the development of several of Brown-Forman's award winning whiskies, including Canadian Mist, a Gold-Medal winning whisky made in Collingwood, Ontario.

WHEN:
Thursday, March 11, 2010
6:00 p.m. - 8:00 p.m.

WHERE:
McNay Art Museum
6000 North New Braunfels
San Antonio, TX 78209

COST:
Tickets for the event are $8 for McNay Art Museum members and $10 for non-members. It is open to anyone 21 years of age and older.

RSVP:
Space is limited. RSVP by calling (210) 805-1763 or email reservations@mcnayart.org. 

For more information about the event, visit www.sciencebehindthecocktail.com. 

About Canadian Mist
Canadian Mist is an award-winning whisky distilled in Collingwood, Ontario with water from the pure Georgian Bay. Brown-Forman Corporation is a diversified producer and marketer of fine quality consumer products, including Jack Daniel's, Woodford Reserve, Canadian Mist, Southern Comfort, Old Forester, Early Times, Finlandia Vodka, Fetzer Wines and Korbel California Champagnes.

________________________________________________________________________________________________________
Enjoy Life. Drink Mist Responsibly.
Imported and Bottled by Brown-Forman Beverages, Canadian Whisky, A Blend, 40% Alc. by Volume, Louisville, KY
(c)2010 CANADIAN MIST is a registered trademark.

Svend Jansen
PR Manager - Woodford Reserve, Canadian Mist, Early Times & Old Forester
Brown-Forman
850 Dixie Highway
Louisville, KY 40210
Office, (502) 774-7825
Mobile, (502) 744-0462
svend_jansen@b-f.com

-----Original Message-----
From: John Griffin [mailto:griffin@savorsa.com]
Sent: Thursday, February 11, 2010 10:58 PM
To: Jansen, Svend
Subject: Good to hear from you

My e-mail is griffin@savorsa.com. Looking forward to hearing what you're
bringing to San Antonio.

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