Ok, sex food.


Someone asked me to write this post/recipe. Someone that I, for one, had no idea read this blog. So, it inspired me to take a second, as asked by said 'someone', and talk about aphrodisiacs and food.

Technically, an aphrodisiac is something that increases sexual desire or drive. Also, there are a LOT of false aphrodisiacs. Many that aren't necessarily "false" can kill you. I don't know about you, but I really don't want to die in a situation that can't be told to my great aunt or my mother. I believe in only one science-based thought on aphrodisiacs: Oysters

Oysters are great. Friggin great. Let's talk about oysters scientifically, of course, as well as sexually, duh. Oysters are high in zinc, which is necessary to properly produce sperm. Yeah, I went there. They are also high in D-aspartic acid and N-methyl-D-aspartate, which is thought to increase testosterone, therefore increasing libido. Sex food, yes.

So let's get to the grit of it all. Here's how to make one hell of a good grilled oyster. You'll need-
  • 3 dozen Gulf or Bluepoint oysters
  • 1/2 pound of unsalted butter, room temperature
  • 3 tablespoons of finely chopped tarragon
  • 2 tablespoons of your favorite hot sauce
  • 1/2 teaspoon of kosher salt
  • 1/4 teaspoon of finely ground pepper
Ok, so:
Light your grill. Do this first so it will be hot enough to cook the oysters well. In a food processor or blender, if you don't have a processor, pulse the butter with the tarragon, hot sauce, salt and pepper until very well incorporated. It needs to be evenly spiced. Transfer the tarragon butter to a sheet of wax paper and roll it into a log, about 1.5-2 inches in thickness. Refrigerate the butter until slightly firm. This shouldn't take more than about 15 minutes. When firm, remove it from the refrigerator and slice the butter into 36 evenly-sized pats. Set aside these pats and head for your hot grill. Place the oysters, flat-side up, on the grill. Close the grill and cook the oysters until they open. This should take about 4-6 minutes. Use tongs to then remove the oysters to a platter, and shell them. Now take the pads of butter and put one pad on each oyster and return the oysters to the grill. Let the butter melt and serve immediately.


--------------------------------
NOTE: this recipe is no guarantee to any sort of intercourse. However, if you get somewhere with it, please practice safe sex.

PS- this may get reposted in early February, when I, surely, will still be single and my mother will, surely, be trying to get me married.

Comments

Post a Comment

Popular posts from this blog

Gluten Free Happiness!

Just because you may be on some restricted diet, doesn't mean that you're no longer entitled to good food and happy thoughts during this Thanksgiving season! So, here's a recipe that's not only gluten-free, but also vegan. You may have seen this recipe somewhere before. It's either because it's not really that unique, or because I've created this specific variation for a client. Pecan-Rolled Sweet Potato Balls 4 big sweet potatoes 2 tablespoons vegan "butter" 1 teaspoon fine sea salt 1 pinch freshly grated nutmeg 1 pinch fresh ground cinnamon 3 tablespoons real maple syrup 1 tablespoon orange juice cooking spray (Pam works just fine!) 1 1/2 cups pecans, toasted and crushed Ok, so: Clean the sweet potatoes of any excess dirt. Then bake them at 350°F for an hour or until soft. Once soft, set aside until cool enough to handle. When cool, cut the potatoes lengthwise, in half, and scoop the flesh out of the skin into a mixing bowl. Toss the skins in
Read more

Portage Blackened Snapper

This simple, classic fish entrée is a St. Louis take on a cajun classic. The easy preparation in hand with the satisfying product is great. Ingredients: 4 eight ounce red snapper filets 5 tablespoons of melted butter 1/2 tablespoon hungarian paprika 1 1/2 teaspoons salt 1 teaspoon garlic powder 1 teaspoon onion powder 1/2 teaspoon cayenne, or hot red, pepper 1/2 teaspoon thyme 1/4 teaspoon crushed red pepper 1/4 teaspoon oregano Ok, so: Thoroughly mix everything but the red snapper and butter in a small bowl and set aside. Heat a very large skillet over medium-low heat. Brush the red snapper filets with melted butter until evenly coated, then add another light coating of the seasoning prepared earlier. Place the filets on the skillet, skin-side down. Drizzle some more melted butter over the fish and cook for four to five minutes. Flip the filets and cook for another two minutes. If any melted butter is left over, top the filets with it right before remov
Read more

An Appropriate Beginning...

Image
Well, I guess the most appropriate of beginnings to my blog would be a recipe. I cook, and often get paid to do so. It's a pretty nice gig. So, from the cookbook that I've been meaning to get around to for about six years, I give you the recipe for Mama Love's Sunday Oysters - A good friend of mine had a habit for touting his mother’s oyster bake as the finest in the world. Being obviously very skeptical, I decided to investigate this claim when his mother so very graciously invited me to Sunday Dinner at her St. Louis home. As soon as I took my first bite, I had to know what went in to making this incredible dish! When she told me how easy it was, I staggered in astonishment. I recommend this to anyone trying their hand at seafood, as it is simple and rewarding. Ingredients: 1 15.5 oz. can of Oysters 1 standard size can of French Friend Onions 1/4 cup of light cream 2 tablespoons of grated Parmesan cheese 2 tablespoons of sweet cr
Read more