Ruben Rosales, executive chef of J. Gilberts in Overland Park, appeared on the FOX 4 Morning Show Friday to discuss and show examples of the top aphrodisiac foods and how to incorporate them into your Valentine’s Day Dinner.
Commonly referred to as the strongest aphrodisiac of all, oysters are high in zinc and some research suggests that these shellfish contain select amino acids that trigger a release in sex hormones.
An obvious choice for the holiday, chocolate has long been considered one of the most potent aphrodisiacs – though why is debatable. Scientists attribute the reaction to two chemicals – phenyl ethylamine, released in the brain when someone is in love, and tryptophan, a building block of serotonin. This can be a dessert option for Valentine’s Day dinner.
Asparagus has been known to be a powerful aphrodisiac since as early as the 15th century. The vegetable helps increase blood flow and is also a good source of potassium, fiber, thiamin, and folic acid, which boosts histamine production – and a lack of histamine has been linked to sexual dysfunction.
In 200 BC, the Aztecs used avocado to increase sexual desire. This healthy fruit contains many nutrients that are essential to overall health, including sexual health; among these are Vitamin E and potassium.
Spicy, exotic foods, such as jalapeno or chili peppers, stimulate endorphins and increase circulation, ramping up the romance.
J. Gilbert’s Shrimp Durango
- 2 tbl Ancho chile butter (recipe follows)
- 6 large shrimp, shells removed
Heat ancho chile butter in a sauté pan, add shrimp and cook for 1 minute.
- ½ cup Diced tomatoes
- 1 cup Julienne spinach
- 2 oz Chicken broth
- 2 tbl Chiffonade basil
Add tomatoes, spinach, chicken broth, and basil to sauté pan with shrimp and reduce by half.
Garnish finished dish with:
- 1 tbl Shredded Parmigiano-Reggiano
- 3 tbl Diced tomatoes
- 1 Whole basil leaf
Ancho Chile Butter:
1 pound Unsalted butter, softened
Place softened butter in the bowl of a mixer and using the paddle attachment, beat on medium speed for 3 minutes until butter is slightly aerated.
- ¼ cup Minced onion
- ¼ cup Minced jalapeno pepper
- ½ cup Minced garlic
- 2 tbl Ancho chile powder
- 1 tbl Tabasco sauce
- 2 tsp Ground black pepper
- 1 tsp Salt
Add all remaining ingredients to butter and mix until fully combined.
Char Crusted Ahi Tuna, herb roasted potatoes, asparagus, foyot sauce
- 7oz Ahi tuna
- 1 tablespoon Char crust seasoning
- 1 tablespoon Clarified butter
- 8 wedges – Herb roasted potatoes (recipe follows)
- ½ cup – Blanched asparagus, cut in 2 inch pieces
- Salt and pepper
Coat all sides of tuna with char crust seasoning. Heat clarified butter in a sauté pan and sear tuna on all sides until medium rare.
Sauté asparagus and herb roasted potatoes (recipe below) until asparagus is hot and potatoes are crisp. Place asparagus and potatoes in the center of plate. Slice tuna and place over potatoes and asparagus. Spoon foyot sauce around plate. (recipe follows)
To make foyot sauce:
- 1 tablespoon Dried tarragon
- 1 tablespoon Minced shallots
- 1 cup Red wine
Boil wine, shallots, and tarragon in a small sauce pan until all liquid is gone, but tarragon is still moist. In a metal bowl whisk together the following:
- 4 egg yolks
- 1 teaspoon Lemon juice
- ¼ tsp Tabasco sauce
- 2 tablespoons Glace de viande
- ¼ tsp Kosher salt
- a pinch White pepper
Set bowl over medium saucepan of gently simmering water (do not allow bottom of bowl to touch water). Gradually whisk in ½ cup of warm clarified butter. Whisk constantly until mixture thickens and instant-read thermometer registers 140°F. Keep warm.
Herb Roasted Potatoes:
Add 1 pound of Yukon gold potatoes cut into wedges to large pot of boiling salted water. Cook 6 minutes and drain.
Toss potatoes with:
- 1 tablespoon Olive oil
- 1 tablespoon Chopped Dill
- 1 tsp Kosher salt
- 1 tsp Chopped garlic
- 1 tsp Chopped parsley
- ½ tsp Black pepper
- 2 tablespoons Grated parmesan cheese
Preheat oven to 400°F. Lightly oil a rimmed baking sheet. Roast until potatoes are golden brown and tender.
J. Gilbert’s Lobster Cobb Salad
- Spring mix salad greens 4 cups
- Tomato wedges 4 each
- Fresh corn kernels, blanched ¼ cup
- Avocado, peeled and diced ¼ cup
- Bacon bits 2 tbl
- Julienne red onion 2 tbl
- Shredded white cheddar cheese 2 tbl
- Corn nuts 2 tbl
- Lobster meat, cooked and removed from shell 3 oz
- Buttermilk tarragon dressing (recipe follows) 1-1/2 oz
Toss all ingredients with dressing. Mound in a serving bowl. Garnish the top of salad with:
Hardboiled egg, cut in half seasoned with salt and pepper 1 each
Fried sweet potato straws ½ cup
Buttermilk Tarragon Dressing
- Mayonnaise 2 cups
- Buttermilk ¾ cup
- Apple cider vinegar 2 tbl
- Minced shallots 2 tbl
- Dijon mustard 2 tsp
- Minced garlic 1 tsp
- Old bay seasoning 1-1/2 tsp
- Dried tarragon 1 tsp
- Kosher salt ½ tsp
- Ground black pepper ½ tsp
Whisk together all ingredients until well combined.