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They're sensual, succulent, slippery, and ... sexy.
Aphrodite, the Greek goddess of love and beauty, was born from the shell of one. And Casanova reportedly ate 50 of them raw with his lady of the moment every morning. What mysterious mollusk is associated with such sensuality? The oyster, of course.
Aphrodisiacs have been sought out for centuries as a remedy for inadequate performance and as a means to increase fertility. Perhaps it is the sensual shape or texture of the raw oyster that often places it at the top of the list of natural love potions.
But questions remain as to the legitimacy of oysters as aphrodisiacs. The FDA claims that the reported sexual effects of oysters are based not in fact, but in fiction.
The FDA might argue potency, but who can deny the power of the mind? If you think eating oysters makes you feel sexy then they're already working. Here are several reasons to down some oysters and up your libido:
They're healthy
Oysters are rich in phosphorus, iodine, and zinc, which is known to increase the sexual health of both men and women. Research has found that low sperm count is connected to low zinc levels.
They're best-sellers in the romance countries
Spain and France have the second and third largest per capita seafood consumption in the world, behind only Portugal. The sweethearts in these capitals of romance must be on to something, because love is in the air, or maybe, the water.
They're a symbol of love
Like a broken heart, oyster beds are slow to regrow. So, like love, downing raw oysters from the half-shell can be a rare and exciting experience.
Sure they're slippery, but these creatures that come from Aphrodite's home can pack a powerful love punch. So this Valentine's Day let the oysters do the sweet talking.
Oysters on the Half Shell
Ingredients
2 dozen Oysters
Shuck each oyster by carefully inserting the point of an oyster knife at the hinge end of the shells and twisting. (Don't lose the juices.) Discard top shells. Free the oyster from the bottom shell by gently sliding a knife underneath it. Serve with lemon wedges and Cocktail Sauce (recipe follows).
Cocktail Sauce
Yield
1 cup
Ingredients
2/3 cup ketchup
juice of one lemon ( or according to taste)
3 tablespoons prepared horseradish
2 tablespoons Worcestershire sauce
1/4 teaspoon hot sauce
Preparation
Combine all ingredients, stirring well. Cover and chill at least two hours. Serve with oysters on the half shell.
Caramelized Pancetta and Fennel Salad
Ingredients
1 bulb fennel, halved and cut into 1/2-inch wedges
5 slices pancetta
2 cloves garlic, minced
2 tablespoons brown sugar
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
5 ounces (about 6 to 7 cups) mixed salad greens
Red Wine Vinaigrette, recipe follows
Directions
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
In a medium bowl, toss together fennel, pancetta, garlic, brown sugar, olive oil, salt, and pepper. Place the ingredients on the baking sheet in a single layer. Cook until the pancetta is crisp and the fennel is caramelized, about 20 minutes. Remove from the oven and let cool for 5 minutes.
In a large bowl, place the salad greens, crumbled pancetta, and caramelized fennel. Toss the salad with the Red Wine Vinaigrette and serve immediately.
Red Wine Vinaigrette:
2 tablespoon red wine vinegar
1 tablespoon lemon juice
1/2 teaspoon honey
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil
Mix the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running gradually blend in the oil. Season the vinaigrette, to taste, with more salt and pepper, if desired.
Yield: scant 1/2 cup
Shrimp Scampi with Linguini
Ingredients
1 pound linguini
4 tablespoons butter
4 tablespoons extra-virgin olive oil, plus more for drizzling
2 shallots, finely diced
2 cloves garlic, minced
Pinch red pepper flakes, optional
1 pound shrimp, peeled and deveined
Kosher salt and freshly ground black pepper
1/2 cup dry white wine
Juice of 1 lemon
1/4 cup finely chopped parsley leaves
Directions
For the pasta, put a large pot of water on the stove to boil. When it has come to the boil, add a couple of tablespoons of salt and the linguini. Stir to make sure the pasta separates; cover. When the water returns to a boil, cook for about 6 to 8 minutes or until the pasta is not quite done. Drain the pasta.
Meanwhile, in a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat. Saute the shallots, garlic, and red pepper flakes (if using) until the shallots are translucent, about 3 to 4 minutes. Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink, about 2 to 3 minutes. Remove the shrimp from the pan; set aside and keep warm. Add wine and lemon juice and bring to a boil. Add 2 tablespoons butter and 2 tablespoons oil. When the butter has melted, return the shrimp to the pan along with the parsley and cooked pasta. Stir well and season with salt and pepper. Drizzle over a bit more olive oil and serve immediately.
Orange Balsamic Rock Cornish Game Hens
Ingredients
6 hens, rinsed and pat dry
Coarse salt
Coarse black pepper
1 cup defrosted orange juice concentrate
1 cup aged balsamic vinegar
3 to 4 tablespoons extra-virgin olive oil
7 to 8 stems rosemary, chopped
Directions
Preheat oven to 425 degrees F.
Line 2 baking pans with foil for easier cleaning. Set a baking rack in each pan. Split hens and butterfly open and place 3 hens in each baking pan. Season the hens with salt and pepper liberally. Mix the orange concentrate, balsamic vinegar and olive oil and pour evenly over the hens. Sprinkle with rosemary and roast 15 minutes at 425 degrees F and 30 minutes at 375 degrees F.
Roasted Asparagus
Ingredients
2 bunches medium asparagus
2 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt
Freshly ground black pepper
Grated or shaved Parmesan, optional
Directions
Preheat the oven to 450 degrees F.
Trim the woody ends from the asparagus, usually about 1 1/2 inches. Lightly peel the remaining stalks (not always necessary, but more of a personal preference). Spread the spears in a single layer on a baking sheet, drizzle with olive oil, sprinkle with the salt and pepper, and roll to coat thoroughly.
Roast the asparagus until lightly browned and tender, about 8 to 10 minutes, giving the pan a good shake about halfway through to turn the asparagus. Arrange the roasted asparagus on a serving platter and top with some Parmesan. Serve warm or at room temperature.
Classic Coeur a la Creme with Raspberry Coulis and Fresh Raspberries
Ingredients
4 ounces cream cheese, softened
1/3 cup plain yogurt
4 teaspoons granulated sugar
1 teaspoon very finely grated lemon zest
1/4 teaspoon lemon juice
1/4 teaspoon vanilla extract
Pinch salt
Raspberry Coulis, for serving, recipe follows
6 fresh raspberries, for garnish
Fresh mint leaves, for garnish
Directions
In a medium bowl, combine all of the ingredients and beat together with a whisk until smooth. Strain the mixture through a fine sieve. Line a 6-ounce, shallow heart-shaped ceramic ramekin or 6-ounce shallow oval ramekin with dampened cheesecloth. Pour the cream cheese mixture into the ramekin and fold the over-hanging cheesecloth over the top. Refrigerate the mold in a shallow dish to catch any drips for at least 4 hours, and up to 2 days.
To serve the dessert, unmold the coeur and carefully peel away the cheesecloth. Place the coeur on the center of a dessert plate, smooth side down. Allow to sit at room temperature for about 20 minutes before serving. Drizzle the raspberry coulis around the plate and garnish with the fresh raspberries and mint.
Raspberry Coulis:
2 cups raspberries (about 12 ounces), rinsed
3/4 cup Simple Syrup, recipe follows
1 1/2 tablespoons fresh lemon juice
1/2 tablespoon cornstarch
Bring the raspberries, syrup, and lemon juice to a simmer in a heavy medium saucepan over low heat. Simmer, stirring occasionally, until the berries are very soft, about 8 minutes.
Sprinkle the cornstarch over 2 teaspoons cold water and stir to dissolve. Pour into the simmering raspberry mixture. Cook, stirring occasionally, until the sauce thickens, about 3 minutes.
Strain through a fine-mesh sieve into a bowl; discard the seeds. Cool completely, then cover and refrigerate until ready to use. Freeze any leftover coulis in a plastic container for up to 1 month.
Yield: 2 cups
Simple Syrup:
1/2 cup sugar
1/2 cup water
Combine the sugar and water in a small saucepan and bring to a boil over high heat. Reduce the heat to medium-low and simmer, stirring occasionally, until the sugar dissolves, about 3 minutes. Pour the syrup into a container and refrigerate until completely cold, about 45 minutes. The syrup can be stored in an air-tight container in the refrigerator for up to 1 week.
Yield: about 3/4 cup syrup
Source: Tyler Florence. Giada Di Laurentiis, Emeril LaGasse, Rachael Ray, The Food Network, Coastal Living Magazine
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