Abalone as an Aphrodisiac
Including Recipe of Abalone Victoria for a Sexy Meal They'll Never Forget
Whether it's a special date night dinner, the first seduction, or an attempt to spice up your marriage, choosing the right menu can enhance the experience. You don't just want food, you want total seduction that will leave their mouth watering for more. Abablone is a popular aphrodisiac as well as an indulgence into culinary joy.
Abalone is a sea snail that is not only known for it's aphrodisiac
qualities, but also for it's beautiful shell.
It's a symbol of good fortune and wealth in China. It's called “Pao Yu” in Chinese, known as
"awabi" in Japanese cuisine, as "loco" in South American,
as "ormer" in the English Channel, as "muttonfish" in
Australia and as "paua" in New Zealand. It's one of the more
expensive aphrodisiac foods coming in at about $100.00 per pound, but I've found 15 oz of delicious Abalone for less than $20.00 to be able to treat my partner to a delectable treat. This
decadent delight can be served in a number of recipes from grill to soups.
Abalone is high in protein and low in fat which is excellent for
sustaining stamina. It is a good source of selenium, a natural mood enhancer
and sperm contains an abundance of this particular nutrient making it an
important one for men. You'll also find
a good source of magnesium and B vitamins essential for the production of
sexual hormones. Lastly, abalone contains B12 vitamins, which can be helpful in
raising metabolism. Plus, any shell food is just plain sexy to eat and to
serve. Try Abalone Victoria for your
next romantic meal and see how this wonderful little shellfish enhances the
experience. Use some sexy cocktail forks and lovingly feed your partner, they'll melt for an evenings worth of sexy after dinner delights.
2 tablespoons finely chopped parsley
1 cup crushed Whole Wheat Ritz Crackers
1 egg yolk
2 teaspoons butter
1 teaspoon lemon juice from a fresh lemon
Flour, to coat
Salt, to taste
White pepper, just a dash
1/2 cup butter
1 tablespoon sherry
Mix together parsley and bread crumbs. In a separate bowl, combine egg yolk, two teaspoons butter and lemon juice. Place flour on a dish for dredging. Season 1 side of abalone steaks with salt and pepper. Lightly flour and paint with egg mixture. Coat with parsley/ritzs crumb mixture. Melt butter in frying pan. (I use the a anodized non-stick five quart pan with cover and it works great for this and so many more recipes.) When butter begins to foam, add steaks and cook 1 minute each side. Add sherry and flame. Transfer to a serving dish and nap with browned butter from pan.