There’s nothing as special as a good friend, except perhaps a good friend with a good bottle of wine . . .
Always strive to create temptation – a glimpse of the pleasure to come – SeductionMeals.com . . .
Seduction is always more singular and sublime than sex and it commands the higher price – Jean Baudrillard . . .
Age and glasses of wine should never be counted . . .
He was a bold man that first ate an oyster – Jonathan Swift . . .
A gentleman seduces his lady’s mind before he even touches her body . . .
First we eat. Then we do everything else – M.F.K Fisher . . .
Life is not measured by the number of breaths we take, but by the moments that take our breath away . . .
Aphrodisiacs + Spices, Imported, Travel + Restaurants

seduction in san diego: harney sushi

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by MK Burnell
Here’s a treat for our West Coast readers. We’re always on the lookout for enticing new venues and recipes that showcase the seductive potential of seafood – so imagine our delight when we learned about San Diego’s sustainable sushi hotspot, Harney Sushi
Harney_Sushi_int.jpgJust like us, Harney Sushi takes their aphrodisiacs seriously. They know that just a splash of sake, a pinch of wasabi and a bit of rice wine vinegar go a long way towards turning dishes like oyster shooters or salmon sashimi into an unforgettable seductive experience. 

HNY- Photo 2.jpgWith a menu featuring only fish whose consumption does not negatively impact the ecosystem, Harney combines fresh ingredients and visual flair with a passion for environmental responsibility that we find very sexy. Their house special rolls demonstrate a particular talent for taking components of traditional sushi and creating something modern and a bit unexpected. The Hope Fuego roll takes shrimp tempura, spicy crab and seared tuna and pairs them up with creamy avocado for a deliciously fresh surf-and-garden flavor; the whole affair is wrapped in soy paper and served with a micro asian green and wasabi aioli. The other rolls are no less tempting, and the daily specials always feature the freshest catch.

chef rob ruiz july 2012-008.jpg

If you’re in the San Diego area, we highly recommend a visit to Harney – and don’t forget to tell us all about your experience! 
Meanwhile, for those of us who are longing for that California sunshine, here’s a salmon recipe courtesy of Harney Sushi to try at home. It’s a little sweet, a little savory, and guaranteed to heat things up.
*  *  *  *  *  *  *
Eskimo Candy with Blackberry Salad

Serves 2
 
Ingredients

6-8 oz Wild Caught Alaskan Salmon
2 oz Real Maple Syrup
Salt
Black Peppercorn 
Extra Virgin Olive oil
Small bunch of Mizuna Japanese Mustard greens
1 cup Blackberries
1 lemon
Small bouquet Honeysuckle flowers
Directions:

Season the salmon fillet on both sides with salt and fresh ground pepper.
In a medium sauté pan (non-stick if you have it but not necessary) throw in a splash of olive oil and put on a medium flame. You don’t have to wait for the pan to heat up to temperature. A little trick is to place the salmon in skin-side down, while the pan is still warming up. It won’t stick, and the skin, which is the best part, the bacon of the sea, will get crisp evenly.  You want to let the salmon cook about 70% of the way through from the bottom up, by the time the skin is nice and crispy, and the salmon mostly cooked, you can finish it by flipping it over and searing the top. Kill the flame and dress the salmon with maple syrup, and a liberal crushing of black pepper over the top.  Remove from the pan and let the salmon drain and rest on a paper towel while you arrange the salad.
Make sure you’ve rinsed and cleaned the greens and berries, the honeysuckle blossoms are optional, but if you take the time to find them, they smell like summer, and you can suck the nectar out of them as part of the salad. It’s beautiful and functional. Get artistic and arrange the blackberries, Mizuna, and honeysuckle into your salad. Dress the salad with a drizzle of extra virgin olive oil, salt, pepper, and a squeeze of lemon.
Cut your salmon fillet into strips, reminiscent of bacon, and arrange the strips in a way that visually compliments your salad, and serve.  Try pairing with a Cakebread Cellars Chardonnay.
 
Bon appetit!

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About the author / 

Terry Dagrosa

Terry Dagrosa, founder and publisher of SeductionMeals.com. As President of Digital Marketing Collective and Tara del Mar Productions, she has extensive experience in sales, design, digital marketing and social media. "Truly great friends are hard to find, difficult to leave, and impossible to forget, so we’re thrilled to introduce our very special and highly-talented contributors and friends.  They’ll share their mouth-watering recipes, cheeky anecdotes and delightfully creative perspectives with all of us. Be sure to check out their websites and follow them, too – we promise you’ll learn to love and cherish them as much as we do!" xoxo

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About Seduction Meals

Seduction Meals is about Food + Romance, and everything in-between. . . a sumptuous menu, alluring presentation, sensuous music, luscious cocktails and the right ambiance. Like a precious gift, preparing a romantic meal for two is about making that certain someone feel extra special. With just the right combination of ambience and culinary delights, you too can create a memorable, delicious experience for your loved one. Seduction Meals. Everyone has one - what's YOURS?

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Life is not measured by the number of breaths we take but by the moments that take our breath away.