Aphrodisiacs - Recipes for Romance

When it comes to foreplay, most people tend to think about kissing, touching, stripping and dirty talking techniques. They seem to be unaware that what they eat also matters to their sensuality. Enjoying aphrodisiac dinner with your partner under candlelights is actually one of the best foreplay tips that romance experts often recommend. It is quite an easy way to spice up your night. Throughout history, certain foods have been known for their aphrodisiac qualities that put people into the mood for intimacy and make bedroom activities much more pleasurable! Some of the most popular aphrodisiacs are asparagus, caviar, oysters and cayenne peppers. In this article, you will learn some easy and fancy ways to cook these sexy foods.

Nicholas Culpepper, a renowned English botanist and herbalist, once stated that asparagus "stirs up lust in man and woman." Some people say asparagus is considered an aphrodisiac simply because of its phallic shape, but in fact its suggestive form has nothing to do with its aphrodisiac effect. Rich in potassium, folic acid and vitamin E, it can stimulate sex hormones as well as enhance your general well-being.

Asparagus with Parmesan Cheese

Ingredients

1 lb medium-sized asparagus

2 tablespoons grated parmesan cheese

2 tablespoons extra virgin olive oil

1 teaspoon lemon zest

salt and black pepper

Preparation

• Rinse asparagus and diagonally slice into small pieces, about 2 inches each.
• Boil water in a medium saucepan (only half full).
• Put asparagus slices into the boiling water and immediately reduce to a simmer.
• After 2 minutes, remove from stove and drain the water.
• Mix asparagus with the other ingredients in a bowl.

Ingredients

1 lb medium-sized asparagus

4 -5 slices fresh ginger

2 tablespoons olive oil

¼ cup roasted cashews or almonds

salt and pepper

Preparation

• Slice asparagus into bite-sized pieces.
• Heat olive oil in a skillet (at medium heat).
• Add ginger slices and let them sizzle for about 30 seconds - 1 minute.
• Add asparagus. Stir fry for 4 - 5 minutes or until crisp.
• Add nuts, salt and pepper and stir fry for another 30 seconds.

The word "caviar" derives from the Persian word "khav-yar", which means "cake of strength." It is said to help us restore our physical power and enhance good health. Caviar is a famous party food and also regularly served by most airlines to their first-class passengers. Loaded with vitamin A, zinc and omega-3 fatty acid, it is believed to increase blood flow to the genitals and stimulate the formation of testosterone. For people who have to limit their cholesterol and sodium intake, however, caviar should only be a rare treat.

Caviar in Potato Nests

Ingredients

2 medium russet potatoes

2 ounces caviar

3 ounces cream cheese

4 tablespoons melted butter

Grounded black pepper

Preparation

• Boil water in a saucepan.
• Add potatoes. Cook until only half-done. (You should be able to insert a knife through the potatoes but not too easily.)
• Set aside and let the potatoes cool down.
• Peel the potatoes and grate them roughly.
• Brush muffin tin cups with melted butter.
• Fill each cup with grated potatoes. Make it look like a nest. (Make about 20 - 30 nests total.)
• Bake them in a preheated 450º oven for about 25 minutes or until they turn golden-brown.
• Remove from the oven and set aside for 5 - 10 minutes.
• Remove the nests from the tin cups carefully with a blunt knife. Season with pepper.
• Fill each nest with one scoop of cream cheese and one scoop of caviar.

Ingredients

1 lb fresh or frozen jumbo shrimp

2 tablespoons caviar

1 cup mayonnaise

1 teaspoon lemon juice

1 tablespoon well-drained horseradish

Lettuce leaves

Preparation

• Peel the shrimp and cook in boiling water until pink.
• Set aside and let them cool down.
• Mix all the other ingredients in a bowl to make the dip.
• Create a bed of lettuce on a large plate. Put the caviar dip at the middle and nicely arrange the shrimp around the dip.

Oysters have long been considered a very effective aphrodisiac. Dated back to the early second century AD, in a satire by a Roman poet, Juvenal, he described how women acted so lewdly after having some wine and giant oysters! What makes oysters such a popular aphrodisiac is the fact that these slimy mollusks contain a high level of zinc. Zinc deficiency, as nutritionists point out, can cause impotence in men. Any food rich in zinc, therefore, has a beneficial effect on the libido.

Oysters in Blankets

Ingredients

2 cans smoked oysters

Bacon strips

¼ cup vegetable oil

3 tablespoons minced garlic

Preparation

• Wrap a bacon slice around each oyster and pin it with a toothpick.
• Heat oil in a skillet. Add garlic.
• Add the wrapped oysters and cook until the bacon is crisp.

Ingredients

2 medium eggplants

20 - 30 oysters, drained

8 - 10 slices bacon

3 large onions, chopped

8 tablespoons butter

½ cup seasoned bread crumbs

salt and ground black pepper

Preparation

• Put eggplants in a shallow baking dish and bake at 400º for about 35 minutes.
• Set aside until cool.
• Saute chopped onions in a skillet with 3 tablespoons of butter.
• Fry bacon in another skillet until crisp.
• Peel the cooked eggplants and cut into small cubes, about 1 inch each. Mix with the sauteed onions.
• Crumble the bacon into the eggplant mixture. Then add oysters, salt, pepper and ½ cup of bread crumbs.
• Melt the rest of the butter in a saucepan.
• Divide the eggplant/oyster mixture into 4 portions and put each portion in a baking dish.
• Pour the melted butter and sprinkle the remaining bread crumbs on each portion.
• Place all 4 baking dishes on a baking sheet and bake at 425º for about 20 minutes.

Cayenne peppers not only set your mouth on fire, but also improve your sexual health. They can heat up your entire body, increase your blood circulation and make your erogenous zones become more sensitive. But be careful; don't overdose on this type of aphrodisiac, as cayenne peppers contain an acid that can cause irritation in your membranes and urogenital areas.

Cayenne Pepper Chicken

Ingredients

1 whole skinless chicken breast

12 dried cayenne peppers, halved and seeded

1 tablespoon cornstarch

1 tablespoon soy sauce

1 clove of garlic, minced

½ roasted peanuts

½ tablespoon grated fresh ginger

1 eggwhite, slightly beaten

1 tablespoon sherry

1 ½ teaspoon sugar

2 teaspoons red wine vinegar

1 teaspoon chilli paste

2 teaspoons Hoisin sauce

1 teaspoon sesame oil

3 tablespoons chicken stock

2 tablespoons vegetable oil

Preparation

• Place the chicken breast in a small bowl and add cornstarch, eggwhite, soy sauce and minced garlic, then refrigerate for ½ hour.
• Make the sauce by combining together grated ginger, sherry, red wine vinegar, sugar, chilli paste, Hoisin sauce, sesame oil and chicken stock.
• Heat vegetable oil in a skillet at medium-high.
• Add cayenne peppers and stir fry until dark.
• Lower the heat slightly and add the marinated chicken. Cook for 3 - 5 minutes.
• Add the sauce and cook for another minute.
• Remove from skillet and sprinkle with roasted peanuts.

Ingedients

1 ½ lbs ground beef

2 cloves garlic, minced

½ cup chopped onion

2 tablespoons chopped parsley

1 teaspoon dried mint

½ teaspoon ground cumin

½ teaspoon ground paprika

¼ teaspoon ground cayenne pepper

salt and black pepper

Preparation

• Mix all the ingredients together in a large bowl.
• Cover the bowl and let the mixture sit for about an hour.
• Soak some wooden skewers in water and preheat the grill.
• Put the mixture on skewers. Wrap a small portion around each skewer nicely and try to make each one look like a sausage.
• Grill until golden brown.