Abalone as an Aphrodisiac

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.

Abalone Victoria

Ingredients:

15 oz Abalone

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

Directions

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.