Scrumptious Grilled Salmon with Micro Greens

Scrumptious Grilled Salmon with Micro Greens

The Tease

This is a fairly easy (the sauce is the hardest part), tasty and healthy dish that will be sure to make her swoon for more. Serve with Champagne and she will love you-- at least for a moment. Note: if you can't find micro greens at your grocery store chop up some spinach instead. It will work just the same. This can be served as an appetizer too.

Time To Cook:

• Novice cook: 60 minutes • Experienced cook: 35-40 minutes

Factoid

Salmon is a super sexy fish that is fantastic for your system. Salmon meat contains large levels of omega-3 fatty acids, which studies show can lower your risk of heart disease, stroke, Alzheimers and depression. The American Heart Association recommends people eat at least two servings of fatty fish per week.

Ingredients

• 1/2 pound of fresh salmon, skinned

• Juice of 1 lemon

• 1 red bell pepper

• 1 tooth of garlic, peeled

• 1 tablespoon of fresh ginger, peeled

• Juice of two freshly squeezed oranges (blood oranges are best)

• 1-2 tablespoons of honey

• Salt and pepper

• 1/2 cup of extra virgin olive oil (higher quality works best)

• Micro greens (available at your grocery store) or spinach

Equipment

• Hand blender or blender

• Saute pan, griddle pan or bbq

• Plastic wrap

• Tongs

Preparation (Do it!)

1) Roast the pepper. Put the pepper directly onto your gas burner on your stove top. Keep turning until the entire fruit (yes, it's officially a fruit) is black. If you have an electric stove, roast in the oven at 350˚ for 25-35 minutes, until it's black. When done, wrap in plastic foil and wait until it has cooled down to peel off the skin. When taking off the skin, you will also easily be able to take the seeds out.

2) To make the sauce, put the olive oil, orange juice, ginger, garlic and roasted pepper in the blender and puree. (High speed for the hand blender.) Add the honey to taste and season with salt and pepper.

3) Lightly coat your fish with lemon, some olive oil and salt and pepper. Cook on a heated grill pan or grill approx. 3-5 minutes each side. When the fish is half cooked, turn it over. Make sure you don't cook it too long or you'll dry it out. The internal temperature of the cooked fish should be 125˚F or 50˚C. Do not overcook. You want this fish wet.

4) Mix the greens with some balsamic vinegar and salt and pepper to taste.

5) Heat up the sauce on the stove top in a small sauce pot on low, or microwave for a minute or so.

When you're done, plate the fish on the micro greens and drizzle the sauce on top of and around the fish.

Source: http://www.culinaryseductions.com/

Prosciutto-Wrapped Asparagus

Prosciutto-Wrapped Asparagus

The Tease

This is a classic combination of two wonderful flavors blending together in perfect harmony. "Prosciutto" in Italian means ham. It is a cured meat and some of the best comes from Parma in Italy. Serve this as a starter or unique side dish.

Time To Cook:
All cooking levels: 5 minutes

Factoid

Sexy Factoid: Asparagus has been misclassified as an aphrodisiac. It's not. People used to think the shape of a fruit or veggie was a clue as to what part of the body it would help. Anything with a phallic shape, well that must be an aphrodisiac! But don't worry, asparagus has plenty of other benefits. It's low in calories and jam packed with vitamins A, B and C.

Ingredients

• 4 oz of fresh asparagus, bottoms trimmed

• 2 slices of lean prosciutto or ham

• Slices of Parmesan cheese, to garnish

Equipment

• Medium stock pot

Preparation (Do it!)

1) Boil or steam the asparagus until just tender. It should only take a few minutes. The less you cook your vegetables, the more nutrients you retain.

2) Drain the asparagus and dry it with paper towels.

3) Cut the slices of prosciutto lengthwise into long strips and wrap the asparagus. Leave the tip of the asparagus head exposed and about 1/4 to 1/2 inch at the bottom exposed.

4) Add Parmesan cheese just before serving.

You can make this in advance. Wrap with plastic wrap and put in the refrigerator until needed.

Source: http://www.culinaryseductions.com/

Spicy Carrot and Ginger Soup (Wolfgang Puck)

Spicy Carrot and Ginger Soup (Wolfgang Puck)

The Tease

This soup is a zinger. It brings a happy tingle to your nose and your belly. It can be great as a main course served with bread and unsalted butter or you can start with this as a delicious first course for a multi-course meal.

Time To Cook:

• Novice cook: 1 and 1/2 hours
• Experienced cook: 1 hour

Factoid

Carrots are amazing for you. They are packed full of antioxidants and they are the richest vegetable source of vitamin A carotenes. Carrots' antioxidant compounds help protect against cardiovascular disease and cancer and also promote good vision, especially night vision.

Plus, they're practical - remember that scene in Fast Times at Ridgemont High where Phoebe Cates' character was demonstrating to Jennifer Jason Leigh's character how to eat a man's carrot properly?

Ingredients

• 1 pound orange carrots

• 1 pound yellow carrots

• 1 pound white carrots

• 1/4 cup peanut oil

• 1 tablespoon minced garlic

• 1 tablespoon minced ginger

• 1 tablespoon minced green onion

• Pinch red pepper flakes

• 1 tablespoon salt

• 1/2 teaspoon freshly ground white pepper

• 1/2 teaspoon turmeric

• 1 tablespoon honey, or to taste

• 8 cups vegetable stock

• 1 cup heavy cream

• 4 ounces butter

• Oil, for deep-frying

• 1/2 cup julienne ginger

Equipment

• Large stock pot

• Hand blender or regular blender

• Vegetable peeler

Don't forget your measuring cups and spoons and cutting board.

Preparation (Do it!)

1) Peel the carrots and slice thinly. In a stockpot, heat the oil and sauté the garlic, minced ginger, green onions and pepper flakes for 1 to 2 minutes or just until glossy. Do not allow to develop color. 2) Add the carrots, salt, pepper, turmeric and honey. Sauté for 2 minutes, stirring constantly. 3) Add the stock and bring to a boil. Lower to a simmer and add the cream. Cook for 40 minutes or until carrots are tender.

4) Transfer to a blender; add the butter and process to a puree. Strain soup into a new stockpot. If the soup is too thick, add extra stock. Taste and adjust seasoning with salt, pepper and honey. Keep warm.

5) Preheat oil to 300˚F. Deep-fry the ginger and drain on a plate lined with a paper towel.

To serve: ladle 6 to 8 ounces of soup. Garnish with fried ginger. Serve immediately.

Tip: Cook this over a two-day process for a more intense flavor. If you can't get yellow and white carrots just use the regular orange ones.

Source: http://www.culinaryseductions.com/