Seduction Meals

Simply Irresistible! Win a Romantic Trip for Two to San Diego

Sun, 29 Jan 2012 11:11:11 -0500

Some things are "Simply Irresistible" and this Valentine's Day, award-winning Chuao Chocolatier is offering you the opportunity to win a trip for two to San Diego! You will get round-trip airfare for two, you will spend two nights at the glamorous La Jolla Shores Hotel, enjoy dinner at the beachfront THE SHORES restaurant, and last but not least, you will attend a private wine and chocolate pairing event with Master Chef Michael Antonorsi of Chuao Chocolatier.

And, you will have a chance to win one of 14 Limited Edition Sweetheart Boxes filled with 22 signature Chuao Chocolatier bonbons featuring delectable, aphrodisiac ingredients.

So don't delay, you have between now and February 14th to enter to win.

And as if that wasn't enough to incentive you,
Seduction Meals is pleased to offer a 20% Off Coupon!

Use the code "BLOGGER" and receive 20% off their entire purchase
at www.chuaochocolatier.com from Jan. 20 until Feb. 14, 2012.

Seduced by Bacon

Sun, 22 Jan 2012 11:11:11 -0500

I love the sizzling sound of frying sliced pork belly, affectionately known as bacon, and the way it fills the room with its intoxicating aroma. And based on the emergence of bacon as the #1 food trend of 2011 where we saw bacon EVERYWHERE, there is definitely an ongoing love affair with this food. The most notable change was finding bacon infused in the world of sweets: bacon-flavored chocolates, bacon-flavored cocktails, bacon-flavored coffee; and dare I say--there were crazy inventions like bacon-flavored bubble-gum, toothpaste and dental floss.

So what is it about bacon that fascinates our palette so?

Seduced by Bacon, a new book by Joanna Pruess, has captured a sizzling zeitgeist. With ninety delicious and unique recipes including pecan waffles with caramel-bacon sauce; bacon-wrapped trout; sweet potato-hazelnut rosti with apricots, bacon, and watercress; and pecan-brown sugar and bacon ice cream to name a few, this all-bacon recipe book would be a great gift for the food lover, bacon fanatic, or low-carb dieter's cookbook collection. Every cook and bacon connoisseur - in fact, anyone who eats - will savor the delectable recipes, photos and bits of "baconry" in this fresh, innovative cookbook.

Pan Fried Pork Chops with Apple Pear Compote

Thu, 19 Jan 2012 11:11:11 -0500

Once you experience the superior taste of homemade apple sauce or compote, I can't imagine a desire to go back to the standard apple sauce found in your local supermarket. With one taste, you will agree how fresh ingredients and the true flavor of fruit enhanced by the right seasoning will seduce your palette; and it is super easy to prepare. For this meal I made an apple-pear compote served with a juicy pan-fried pork chop and sauteed mushrooms. Needless to say, there weren't any leftovers : )

Apple Pear Compote

Ingredients:

2 large apples, I used Granny Smith
2 Green Anjou pears (do not use overly ripe, mushy pears)
2 tablespoons fresh squeezed lemon juice
1/2 cup brown sugar
1 tablespoon pure maple syrup
1 teaspoon cinnamon
1/8 tsp nutmeg

Directions

Core, peel, and cut the pears and apples into large chunks.
In a bowl, mix together lemon juice, brown sugar, cinnamon and maple syrup; toss in apples and pears, mix together to evenly coat.
Add apples and pears to a medium sized pot, cooking over medium-high heat. Bring to a boil.
Reduce the heat and simmer, partially covered, for about 15 minutes until the fruit is tender but not mushy.
Stir and cook 5 minutes, cover removed.
Taste and add more sugar, cinnamon and/or lemon to suit your taste.
Remove from heat and cool to room temperature.

Pan Fried Pork Chops with Sauteed Onions & Mushrooms

Ingredients

2-4 pork chops
Kosher salt
Black pepper
2 Tbsp butter
1 Tablespoon butter and 1 tablespoon of olive oil
1 small onion
1 cup of mushroom caps, thickly sliced
1 clove garlic, minced
½ C white wine (or water)

Directions

Remove pork chops from refrigerator and bring to room temperature, about 20 minutes
Heat oven to 450 degrees F
Pat pork chops dry with a paper towel, add salt and pepper to one side
In a heavy, oven-proof skillet, over medium high heat, melt the butter
When the butter begins to brown, add the pork chops, salt side down to the skillet, cook for about 5 minutes, browning the pork chop
Add salt and pepper to the top side of the chops and flip over, cooking for about 5 minutes.
Remove the pork chops from the pan and set aside, covered
In the same skillet over medium heat add a butter and olive oil. When heated, add onions and garlic cooking for about 5 minutes until onions are translucent.
Deglaze the pan by adding the white wine and scape all bits from the pan. Turn the heat off and add the pork chops
In a separate skillet over medium high heat, add butter and olive oil, when hot add sliced mushrooms and cook until golden brown for about 15 minutes.
While the mushrooms are cooking, place the oven-proof skillet in the oven for about 5 minutes. If you are using thick cut pork chops, check the pork by using a thermometer to be sure its done (thermometer should read 150 degrees F).
Remove pork chops from oven and let stand while the mushrooms finish up
Plate the dish with a pork chop, apple pear compote and top with mushrooms.

Pork & Black Bean Mole Chile and a virtue Potluck Gojee Dinner

Sun, 15 Jan 2012 11:11:11 -0500

Gojee, a very cool, visually arresting food blog, made up of some of the best food and drink bloggers today; is having a potluck dinner and invited Seduction Meals to bring a dish. With remorse, I could not attend the affair, however, here is my "virtual" dish for all to enjoy.

Pork and Black Bean Mole Chili - One of my favorite winter meals! Click here for the RECIPE

Starting on Thursday, January 26, check out other potluck dishes fellow gojee contributors shared. Go to gojee.com and enter "gojeepotluck" into I Crave. You can also follow #gojeepotluck on Twitter.

I made this dish a while ago to rave reviews so I thought this would be my first choice, being winter and all, although I usually resort to my all time favorite recipe for Crab Cakes.

For more information on Gojee - check out their website and the amazing collection of recipes. Get ready for some serious food porn; one dish is more tempting then the next!

Peanut Butter, Walnut, Chocolate Fudge

Thu, 12 Jan 2012 11:11:11 -0500

Peanut butter walnut chocolate fudge--fabulously rich and decadent, this is one enticing treat that will more than satisfy any sweet tooth. If you love Reese Peanut Butter cups, this recipe is for you.

Peanut Butter, Walnut, Chocolate Fudge
Inspired by a recipe found on allrecipes.com, we added the peanut butter/nut mixture.

Ingredients

1 (7 ounce) jar marshmallow creme (fluffanutter)
1 1/2 cups white sugar
2/3 cup evaporated milk
1/4 cup butter
1/4 teaspoon salt
2 cups milk chocolate chips
1 cup semisweet chocolate chips
3/4 cup peanut butter
1/2 cup chopped walnuts
1 teaspoon vanilla extract

Directions

Line an 8x8 inch pan with aluminum foil; set aside.
In a large saucepan over medium heat, combine fluffernutter, sugar, evaporated milk, butter and salt.
Bring to a full boil, and cook for 5 minutes, stirring constantly.
Remove from heat and pour in semisweet chocolate chips and milk chocolate chips. Stir until chocolate is melted and mixture is smooth. Set Aside
In a medium bowl, mix together vanilla and peanut butter, add nuts.
Pour 1/2 of the chocolate fudge into the pan
Add the peanut butter/nut mixture over the chocolate
Top with the remaining chocolate fudge
Pour into prepared pan. Chill in refrigerator for 2 hours, or until firm