Set the mood this weekend with aphrodisiac foods, such as shellfish, that are packed with vitamins and minerals that improve one's mood, increase desire and heighten potency.
Aside from chocolate, the most well-known aphrodisiac is oysters. Oysters are high in zinc which can regulate certain hormones and increase testosterone. Just as legend has it, these slurpable bivalves really will "make you strong!"
The Organic Butcher carries a few different varieties including Kumamotos. These popular oysters are mild with a sweet after-taste. If you've never had an oyster before, this is a good one to try since they are not overtly briny in flavor.
Serve oysters on the half-shell with lemons, hot sauce (also an aphrodisiac) and a vinegar mignonette such as the one below.
Hog Island Oyster Company Hog Wash
Makes enough for 3 dozen oysters
1/4 cup seasoned rice vinegar
1/4 cup unseasoned rice vinegar
1 large shallot, peeled, minced
1 large jalapeño pepper (optional), seeded, minced
1/2 bunch cilantro, finely chopped
Juice of 1 lime
Combine ingredients in a medium bowl. When serving, stir the Hogwash beforehand to include all the ingredients in the bowl. Place a teaspoon or so over freshly shucked oysters. Use the Hogwash the same day it's made.
For other recipe ideas check out this list from Saveur Magazine.
Scallops have been considered an aphrodisiac since ancient times when it was believed Aphrodite (Venus) was sent from heaven to earth on a half-shell. Modern science has now backed this claim. Like oysters, the zinc in scallops increases blood flow and promotes the release of hormones.
Science aside, scallops are luscious, sweet, plump little creatures that are a delight to eat. They are also surprisingly rich, making them an obvious choice for a decadent meal.
Typically scallops are seared — which is delicious — but prepared as sashimi or in a ceviche, they are transcendent. Below is a recipe for a bright and spicy ceviche that will really get your heart pumping.
Scallop Crudo (Bon Appetit)
1/4 cup fresh orange juice
3 tablespoons fresh lemon juice
2 tablespoons soy sauce, preferably organic
1 tablespoon plus 2 teaspoons sunflower oil
1 tablespoon finely grated peeled fresh ginger
1 red Thai chile, thinly sliced
3/4 teaspoon Sherry vinegar
1/2 pound large sea scallops, side muscle removed, thinly sliced crosswise
1/4 cup fresh mint leaves, torn if large
2 tablespoons thinly sliced chives
Whisk orange juice, lemon juice, soy sauce, oil, ginger, chile, and vinegar in a small bowl. Pour dressing onto 4 large rimmed plates. Arrange scallops over. Garnish with mint and chives. Season lightly with salt.
Lobster falls into the aphrodisiac category because of its reputation as a luxury item. The deep red shell is the color most associated with passion and the act of eating lobster with your hands is considered highly sensual.
Both lobster and the related langoustine have a sweet, succulent and delicate flavor. The biggest difference between the two is size. While one lobster can make a whole meal, langoustines are perfect as an appetizer.
Langoustines are extremely easy to prepare. Simply cut them lengthwise and sauté in a pan with olive oil or herbed butter.
Lobster is usually steamed or grilled during the summer, but during colder months pan-roasting is just as good, if not better. The recipe below is sure to impress.
Jasper White's Pan-Roasted Lobster (NY Times Cooking)
2 live 1 1/2-to-2-pound lobsters
2 tablespoons olive oil
2 shallots, minced
¼ cup bourbon
2 to 3 tablespoons dry white wine
6 tablespoons unsalted butter, cut into small pieces and chilled
1 tablespoon chervil, finely chopped
1 tablespoon chives, finely chopped
Kosher or sea salt and freshly ground black pepper to taste
Preheat the oven to 500 degrees. For each lobster, place it on a cutting board, facing you. Place the front tip of a heavy knife in the center of the lobster, near where the carapace meets the tail. In one forceful, swift motion, split the front half of the lobster lengthwise, which will kill it instantly. Turn it around and repeat this motion, splitting the tail and the lobster in half.
Pull the head sac out of both halves. Use fingers or surgical tweezers to remove the intestines. Place the tomalley and roe, if there is any, in a small bowl and use a fork to break it into tiny pieces; cover and refrigerate. With a knife, remove the claws and knuckles by cutting the thin sections where the knuckles meet the body. With the back side of the knife, tap the claws until the shells crack. In another swift, forceful motion, cut the tail from the body on both sides.
Place a heavy 12-inch saute pan over the highest heat possible and heat for 3 to 5 minutes. Add the oil and heat until it forms a film over the bottom of the pan. Slide the lobster sections, shells down, into the hot oil. Using tongs, move the pieces and flatten them to sear all the shells evenly. The claws need to be seared on only one side.
Add the tomalley and roe and stir; place in the oven for 3 minutes. Remove, return to high heat on the stove top, add the shallots and stir. Remove the pan from the heat and add the bourbon; return to the heat, where the bourbon will probably ignite. Cook until the flames die down, add the wine and cook until the pan is almost dry. Reduce the heat to low.
Quickly remove the lobster and place shell-side down on warm plates. Return the pan to low heat, add the butter, chervil and chives and stir until the mixture resembles a creamy sauce, 1 to 2 minutes. Remove from the heat, season with salt and pepper to taste, spoon the sauce over the lobster and serve.
If cutting and cleaning lobsters is not your thing, we also sell lobster tails.
Served hot or cold, shellfish is sure to heat things up!
Call us anytime to place your order for your Valentine meal