Aphrodisiacs and All
By Michelle Mitchum- HHP
To express your deepest adoration and affection for the person in your life that means the world to you, whether they know it or not. And if they don’t know, I’m going to hook you up with a sure fire night to remember that will let them know in every way…
As you prepare for your evening of unapologetic debauchery, be sure that the dinner you plan serves as a great compliment to your garter belt and FM pumps (…those who know, KNOW). Dinner on this night should be set to baby making tunes, like Trey Songs’ Neighbors Know My Name, complimented by a menu full of aphrodisiacs. Our menu suggestions are not only aphrodisiacs, but also encompass healing elements like antioxidants, minerals and blood building properties.
Roasted Artichoke Hearts, with Olive Oil, Garlic and Rosemary Dip
2 fresh artichokes
1 cloves of crushed garlic
¾ cup of olive oil
1 stalk of fresh rosemary
½ teaspoon of sea salt
1 teaspoon of lemon juice
Heat oven for 15 minutes at 350 degrees. Cut artichokes in half place on baking pan. Douse artichoke with 1/4 cup of olive oil and sprinkle with sea salt. Bake for 20 minutes (until the edges are crisp) In a small saucepan, add ½ cup of olive oil, garlic, rosemary, and lemon juice and stir over a low flame until oil bubbles slightly. Set artichoke on a serving dish, with garlic/rosemary oil on the side. Pull an artichoke leaf, dip in oil and enjoy.
Sautéed Asparagus, with Steamed Oysters
1 lb. of fresh asparagus spears
¼ cup of coconut oil
½ cup of sesame oil
1 teaspoon of course sea salt
1 clove of minced garlic
1 teaspoon of black pepper
Melt coconut oil in a skillet over medium heat, stir in sesame oil, salt, pepper and garlic. Cook for one minute. Add asparagus and cook for 10 minutes to ensure even cooking.
16 oysters in the shell
1 lbs. of crushed ice
Rinse oysters under cold water to remove dirt. Next fold a thick kitchen towel a few times, until it is in a thick square. Use the towel as protection for your hand as you place the oyster, cup side down in your palm.. Be sure that the ‘hinge’ of the oyster is facing you. Insert the tip of an oyster knife or dull butter knife into the hinge, as far as it will go, and pry the shell open. Discard the top shell. Pour out any liquid from the oyster into a bowl, then pour it back onto the shucked oyster. Place on a bed of crushed ice, and serve with lemon juice or Tabasco sauce.
Honey Covered Figs
1/2 lb. of fresh figs
½ teaspoon of nutmeg
¼ cup of raw/organic honey
Pour honey in a circular design on a clean plate. Rinse figs with cold water and pat dry using a paper towel. Place figs in the center of the plate. Sprinkle with
nutmeg. Dip figs in honey and enjoy.