The one thing that has pushed me into a league of my own when faced with the challenge of capturing the rarest of all treasures is my ability not only to win over their heart and minds, but also to melt their taste buds with delicacies of the four corners of the world. Now that we can no longer walk up behind these angels and hit them with a club then drag them away into a dark cave , although that idea still crosses my mind on some nights. We are pushed to also show that we process culinary talents way beyond that of those delicious recipes cooked on the backyard BBQ. To be able to stand their and whisper in her ear, “ I have many ways of making your whole body tremble but before I do let me tempt you with a meal that will get your taste buds to orgasm”.

When I was younger, I fell in love with the taste of food, sweet , salty , delicate, rich and spicy flavors that can be combine in a way to send warm ripples of ecstasy thru the body. Since the dawn of time man has used food as a Aphrodisiac. Many of us do not realize how sexual food and cooking can be, remember back to your first taste of rich sweet dark chocolate and how it made you feel. Look at how special occasions and first dates are centered around dinner for two, candle lit rooms , soft sensual music and the maddening aroma of food evoking a mixture of wild, tender and sensual emotions .

Being able ignite the passions in others without uttering a word is a talent that can melt the coldest ice freeze and break the strongest walls of defense. I’m not demanding you rush out and become a world class chef but merely learn some simple recipes that can be added to your resume and further raise your social value to unequaled heights.

The best way to use food to open then doors of pleasure is to set your table with love. The great chefs of the world will tell you romance is ignited by foods prepared with passion accompanied by the perfect wine . Captivate your desires with sensual foods and flavors that can be savored. Select foods that vary in tastes and textures. Include foods that can be finger feed to each other to enhance the attraction. If science is to be believe very other fruit and vegetable if prepared correctly can ignite the sense and break down all inhibitions. For centuries the great minds of the world have discussed the connection with what we eat and what happens between the sheets.

I have included some of my favorite recipes but if you get a chance experiment with different foods and combinations and invent your own ,the best chef’s are not always found in five star restaurants and taking some words from one of my favorite movies “rotation” ANYONE CAN COOK. With that said here are my recipes:

MAINS
HOT BEEF CHILLI

A robust and energy giving meal that ignites the fire and passion on cold nights…If you like to see your lover sweat,this is guaranteed to excite you

1 Fresh green chili (chopped), 1 Fresh red chili (chopped), 1 Pickle hot chili (chopped),1 Dried red chili (soaked and chopped),1 Small onion (chopped), 2 Fresh cloves of garlic (finely sliced) 1 Tablespoon of freshly chopped oregano or marjoram leaves, 1 Tablespoon of freshly chopped basil leaves, 1 Tablespoon of freshly chopped coriander leaves,1 teaspoon of ground cumin, 1 teaspoon paprika,200g can of chopped tomatoes or 6 fresh tomatoes (peeled seeded and chopped), 1 Tablespoon of olive oil(virgin)250 g (8 oz.)cube beef, salt and pepper to taste.

Put all ingredients except oil and beef into a blender and process till it forms a smooth paste. Put oil in large heavy base pan on medium heat , add paste and cook for 5 minutes (stirring frequently to prevent burning) this releases the exotic aromas…add beef and enough water to cover- simmer dish for 1 hour.

STUFFED ARTICHOKES

This makes a erotic dish,Artichokes are a wonderful food their shape and way of eating them is pure sexual. Serve this dish with a small bowl of melted butter.Pull of the leaves one by one and dip in butter and suck it off between your teeth. Scrape off the hairy choke, then eat the stuffing and the tender heart with a teaspoon.

2 Globe Artichokes, For the stuffing – 25 g (1 oz.) Plump raisins, 25 g (1 oz.) Fine white bread crumbs, 15 g (1/2 oz.) Finely grated parmesan cheese, 1 teaspoon Finely chopped parsley, 1 Clove garlic (finely chopped), Melted butter for binding, Salt and pepper to taste

In a bowl combine all ingredients for stuffing and add enough melted butter to make a stiff paste. Prepare the Artichokes, by trimming the stem slightly and cutting off the tough outer leaves. Push finger into whole at top and wriggle around to make a larger space (get your friend to help you with this and let her imagination run wild) equally fill both Artichokes with stuffing. Sit the Artichokes in a small pan with a lid into which they snuggly fit. Pour oil and a little water into the bottom of the pan. Place on low heat. Cook gently checking from time to time ,making sure there is still enough liquid,until base of Artichoke can be pieced with a skewer.

LAMB with HONEY AND FIGS

This aromatic and flavorsome dish offers a taste of the KASBAH, mystical and exciting.

3 tablespoons of oil, 1 onion (finely chopped), A pitch of ginger, A pinch of sweet curry powder, A pinch of grated nutmeg,A pinch of saffron, 375 g (12 oz.) cubed shoulder of lamb, 1 Teaspoon Ground cinnamon 2 Tablespoons of runny honey, 5 Fresh figs(sliced), 1 Tablespoon Flaked almonds, Salt and pepper to taste.

Heat oil in heavy flame proof casserole dish, add onion and cook gently until onion is transparent.Stir in spice (ginger,curry powder, nutmeg,saffron) add salt and pepper to taste, cook gently to allow aroma to fill the room stirring frequently to stop burning and combine tastes. Add lamb,stir to cover lamb with spices and cook for 15 min on medium heat until lamb is browned on all sides. Add enough water to just cover lamb , cover and simmer for 30 minutes.

mix the cinnamon with the honey, stir into the meat and cook for another 10 minutes to allow flavors to mingle. Add figs and cook for 3 minutes. while figs are cooking briefly toast almonds in a dry pan. serve lamb sprinkled with almonds with salad of bitter green leaves and small hot pita bread.

STEAK DIANNE

A seductive combination that will send thoughts of Paris dancing thru your head, This is one of my favorites it is easy to prepare and the meat melts in your mouth finished in a wonderfully delicious creamy sauce.

114 g (4 oz.) Thinly slice tenderloin (fillet steak), 1/2 Small onion (diced),Clove of garlic (thinly sliced), 2 Table spoon of shallots (chopped), 1 teaspoon Parsley (finely chopped) 1 Tablespoon of Worcestershire (black sauce),2 Tablespoons of ketchup,125 ml. 91/2 cup)Thickened cream ,1 Tablespoon of butter , Salt and pepper to taste.

Melt butter in fry pan and brown meat(1 minute per side) then place meat on warm plate cover with foil and allow to rest. Add onion, garlic and shallots to pan and cook onion till clear in appearance. Add black sauce and ketchup allow to bubble while stirring. Add cream and combine turn down heat and season with salt and pepper to taste. Return meat and juice to pan and allow simmer for one minute. Sprinkle in parsley. serve with a crisp salad and crusty French bread

THE IMAM FAINTED

A mouth watering dish from Turkey named after a priest who, after taking a vow of celibacy , ate this dish at the house of a beautiful young maiden then passed out. What really happened that night no one will ever know .The swelling aubergine with its dark purple skin tells it own story of this night.

1 Aubergine sliced thinly, 3 Tablespoons olive oil (virgin), 4 Tomatoes(peeled), 1 Clove of garlic(finely chopped) ! Tablespoon of pine nuts,1 Tablespoon of fine white breadcrumbs, 2 Tablespoons of oregano or marjoram, Salt and pepper to taste.

Fry 1/2 of the Aubergine in oil and mash with fork, add tomatoes, garlic ,pine nuts, breadcrumbs and mix to a rough paste season with salt and pepper.Spread this mixture on half of remaining Aubergine slices and top with other half to make Aubergine sandwiches. Arrange sandwiches on greased oven proof tray or dish brush with olive oil and bake in preheated oven 200 deg.C (400 deg I) for 30 minutes. Serve sprinkled with chopped herbs.

THIA CHICKEN SATAY (this ไก่)ti kai

Taste of the Mystical Orient, this mixture of spice , peanuts and coconut will whisk you away to your own private beach, A midnight swim in the cool ocean on a hot steamy night, moonlight skipping across the waves as the light breeze caresses the naked flesh……..

1 lb of chicken strips, Small bamboo satay sticks, 1 Clove of garlic(finely chopped), 1/2 Tablespoon curry powder,1/2 Tablespoon of coriander,1/2 teaspoon of Salt,1 teaspoon of Butter, 3 Tablespoon of cream,1/2 Cup of coconut milk, 1 teaspoon of Lime juice (sauce) 2 Tablespoons of peanut butter, 1 1/2 cup of coconut cream, dash of chili sauce

In a bowl combine garlic,curry powder,coriander,salt,cream, coconut milk and lime juice. Mix in chicken strips cover with plastic wrap and place in fridge for at least 1 hour.In a small saucepan combine sauce ingredients and allow to simmer over low heat. Thread chicken pieces on satay sticks and fry in large fry pan basting with marinade. Serve with jasmine rice and a salad of tropical fruits and mixed greens.

SPAGHETTI AND MEATBALLS (Spaghetti con Polpette di Carne)

A traditional romantic dish from the provincial kitchens of Italy.The tomatoes was known as the love apple one bite of this seductive fruit was said to make you fall madly in love with the first person you see, A young kitchen maid wanting to seduce her master threw them into a pot with mystic herbs and served them to him over a plate of pasta.

(Sauce)1 Can of Italian tomatoes,1/8 cup of olive oil,1/2 of Onion (chopped)1/2 teaspoon of Crushed red hot peppers,1 bay leaf, Salt and pepper to taste.

Pass the tomatoes and their liquid in a blender and blend till smooth. Heat 1/4 cup olive oil in a 4- to 5-quart pot over medium high heat. Stir in the onion and cook, stirring, until clear, about 4 minutes. Pour in the tomatoes, crushed red pepper and bay leaves, and season lightly with salt and pepper. Bring to a boil, then lower the heat so the sauce is at a lively simmer. Cook, stirring occasionally, 30 minutes.

(Meatballs)1/4 pound of pork and beef (ground)1/2 Cup dry breadcrumbs,1/3 cup freshly grated Parmigianino-Reggiano cheese, 1/8 cup chopped fresh Italian parsley,1 cloves garlic, peeled and chopped fine, 1 egg, 1/2 teaspoon of Salt, freshly ground black pepper, All-purpose flour,1/8 cup olive oil,1/8 cup vegetable oil, and 1/2 pound spaghetti

Meanwhile, crumble the pork and beef into a mixing bowl. Sprinkle the bread crumbs, 1/2 of grated cheese, the parsley, and garlic over the meat. Beat the egg with 1/4 teaspoon salt and black pepper in a small bowl until blended. Pour over the meat mixture. Mix the ingredients with clean hands just until evenly blended. Don't over mix. Shape the meat mixture into balls. (traditionally small but size depends on you)
Dredge the meatballs in the flour until lightly but evenly coated. Heat olive oil and the vegetable oil in a large, heavy skillet over medium-high heat. Slip as many meatballs into the skillet as will fit without crowding. Fry, turning as necessary, until golden brown on all sides, about 6 minutes. Adjust the heat as the meatballs cook to prevent them from overbrowning. Remove the meatballs, and repeat if necessary with the remaining meatballs.

Add the browned meatballs to the tomato sauce and cook, stirring gently with a wooden spoon, until no trace of pink remains at the center of the meatballs, about 30 minutes.

Stir the spaghetti into the boiling water. Return to a boil, stirring frequently. Cook the pasta, semi-covered, stirring occasionally, until done, about 8 minutes.

Drain the pasta and return it to the pot. Spoon in about 2 cups of the tomato sauce, tossing well until the pasta is coated with sauce. Remove from the heat and toss in the rest of the grated cheese. Check the seasoning, and add salt and pepper if necessary. Serve the pasta in warm bowls or piled high on a large warm platter. Spoon a little more of the sauce over the pasta, and pass the remaining sauce separately. Place spaghetti on plate and top with sauce.Serve with mixed salad and crusty bread.

DESSERTS

LEMON SYLLABUB

This dessert is to be eaten slowly with small spoons , feeding each other a totally sensual and luxurious experience.

2 unwaxed Lemons,1 Tablespoon muscovado sugar, 1 teaspoon of Orange water, a few leaves of fresh rosemary (finely chopped), 1/4 pint of Cream and 4 Egg yolks (lightly beaten)

Finely grate the skins of the lemons and set aside. Peel both lemons cut in half and remove any seeds, then put in a blender and roughly chop.Add sugar rosemary and orange flower water and puree. Very gently heat cream in a bowl over a pot of water.Remove from heat then stir in fruit mix and beaten egg yolks.place back on pot of water and stir until thick. Decorate with grated lemon skin and place in fridge to set. spoon into small bowls and serve cold

TURKISH DELIGHT

An erotic delight from the Middle East , this sweet will temped any maiden.

4 cups granulated sugar,1 1/4 cups cornstarch,1 teaspoon cream of tartar ,4 1/4 cups water ,1 tablespoon lemon juice ,1 1/2 tablespoons rosewater ,1 cup confectioners sugar and Vegetable oil or shortening.

In a 9 inch baking pan, grease the sides and bottom with vegetable oil or shortening. Line with wax paper and grease the wax paper.
 In a saucepan, combine lemon juice, sugar and 1 1/2 cups water on medium heat. Stir constantly until sugar dissolves. Allow mixture to boil. Reduce heat to low and allow to simmer, until the mixture reaches 240 degrees on a candy thermometer. Remove from heat and set aside.
Combine cream of tartar, 1 cup corn starch and remaining water in saucepan over medium heat. Stir until all lumps are gone and the mixture begins to boil. Stop stirring when the mixture has a glue like consistency.
Stir in the lemon juice, water and sugar mixture. Stir constantly for about 5 minutes. Reduce heat to low, Allow to simmer for 1 hour, stirring frequently. Once the mixture has become a golden color, stir in rosewater. Pour mixture into wax paper lined pan. Spread evenly and allow to cool overnight.
Once it has cooled overnight, sift together confectioners sugar and remaining cornstarch.
Turn over baking pan containing Turkish delight onto clean counter or table and cut with oiled knife into one inch pieces. Coat with confectioners sugar mixture. Serve or store in airtight container in layers separated with wax or parchment paper.

EXOTIC FRUITS IN CHOCOLATE

There is nothing more erotic then to relax back on large pillows after a wonderful meal and feed each other the fruits of paradise dipped in rich chocolate.

10 ounces high quality bittersweet chocolate, chopped ,1 1/2 cups 35% whipping cream (375 ml) ,2 tablespoons dark rum (30 ml) ,1 teaspoon ground cinnamon or allspice (5 ml) ,Pinch of cayenne pepper,Half a pineapple, peeled, cored and cut into chunks ,1 mango, peeled, pit removed and cut into chunks,1 banana, peeled and cut into chunks,1 orange, peeled and segmented ,1 star fruit, sliced ,1 papaya, peeled, seeded and cut into chunks ,1 dragon fruit, peeled and cut into chunks.

Melt chocolate in a double boiler. Heat whipping cream in a saucepan over medium heat until the cream just starts to boil. Stir cream into chocolate. Add rum, cinnamon or allspice and cayenne to chocolate and stir. Pour chocolate mixture into individual bowls and place on 4 plates with an assortment of fruit.Using fondue forks or skewers, dip fruit into chocolate

HOT CHOCOLATE SOUFFLE

75 g/3 oz butter or margarine,50 g/2 oz/0.5 cup plain (all-purpose) flour,15 ml/1 tbsp cocoa (unsweetened chocolate) powder,2.5 ml/0.5 tsp ground cinnamon,450 ml/0.75 pt/2 cups milk,4 eggs, separated,50 g/2 oz caster (superfine) sugar,15 ml/1 tbsp icing (confectioners') sugar

Melt the butter or margarine, stir in the flour, cocoa and cinnamon and blend well over a low heat. Stir in the milk, stirring continuously, until the sauce thickens. Remove from the heat and leave to cool slightly. Beat the egg yolks into the sauce. Whisk the egg whites lightly, then add the sugar and whisk again until they hold soft peaks. Fold into the sauce, then turn the mixture into a greased 1.2 liter/2 pt/5 cup soufflé dish with a collar of paper round the side. Stand the dish in a roasting tin (pan) and add enough water to come half-way up the side of the dish. Bake in a preheated oven at 190 deg.C/375 deg.F for 45 minutes until well risen. Sprinkle with the icing sugar and serve immediately.