3 Classic Aphrodisiac Recipes for Valentine's Day - 2/9/05

3 Classic Aphrodisiac Recipes for Valentine’s Day

1) Black Bean Hummus

4 cups black beans, drained
1 cup tahini
3/4 cup lemon juice
1/4 cup canola oil
2 tablespoons garlic, minced
1 teaspoon salt
2 teaspoons black pepper

Place all ingredients in a mixing bowl. Mix with a wire whisk until smooth. Place in 2 plastic containers and refrigerate.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Prep Time: 15 minutes
Yield: 6 servings

2) Marinated Beef Satays with Sweet Chile Dipping Sauce

1/2 pound flank steak, sliced against the grain
1/4 cup canola oil
2 teaspoons sesame oil
1/4 cup thin soy sauce
1/4 cup Shaoxing wine or red wine
1 tablespoons minced garlic
1/4 cup chopped scallions
1/4 tablespoon coarsely ground black pepper
2 tablespoons brown sugar
12 wooden skewers soaked in water
2 cups soaked mung bean or rice vermicelli
1 bunch Thai basil leaves
12 red lettuce leaves
Sweet Chile Dipping Sauce, recipe follows

Marinate steak in a bowl with oils, soy sauce, wine, garlic, scallions, black pepper, and sugar. Let stand at least 4 hours refrigerated.
On a hot oiled grill, cook satays until medium rare.

On a large plate, arrange red lettuce, noodles, and basil. Wrap beef, noodles, and basil with the lettuce, in amounts desired. Dip into the Sweet Chile Dipping Sauce.

Sweet Chile Dipping Sauce:
1 tablespoon canola oil
1 red bell pepper, minced
2 shallots, minced
1 tablespoon minced ginger
3 Thai bird chiles, minced
1 tablespoon minced lemongrass
1 lime, juiced
2 tablespoons honey
1 teaspoon salt

In a hot saute pan, coat with oil and cook pepper, shallots, ginger, chiles, and lemongrass until soft. Deglaze with juice. Add honey and salt and check for seasoning. Serve at room temperature.

Prep Time: 15 minutes
Inactive Prep Time: 4 minutes
Cook Time: 20 minutes
Yield: 4 servings

3) Strawberry and Arugula Salad with Hazelnut Dressing Recipe

1/2 cup hazelnuts (3 ounces)
1 tablespoon Sherry vinegar
1 1/2 teaspoons fresh lemon juice
1 teaspoon minced shallot
1 teaspoon sugar
Salt and freshly ground black pepper
2 tablespoons canola oil
2 teaspoons hazelnut oil
3/4 pound arugula (9 cups), tough stems discarded
1/2 pound strawberries (1 1/2 cups), trimmed and quartered lengthwise
1/2 cup mild fresh goat cheese (2 ounces), crumbled

Preheat oven to 350 degrees F.

Roast the nuts in a shallow baking pan in middle of oven until golden, 10 to 15 minutes. Rub warm nuts in a kitchen towel to remove skins (don’t worry if some skins don’t come off). Cool the nuts and then coarsely chop.

Whisk together vinegar, lemon juice, shallot, sugar, salt, and pepper, to taste. Add oils in a slow stream, whisking until combined well.

Toss together arugula, strawberries, hazelnuts, and dressing. Divide salad among plates and dot with the goat cheese.

Prep Time: 15 minutes
Cook Time: 15 minutes
Yield: 4 servings

Source: FoodTV.com