aphrodisiac week - day one - oysters, aw shucks!

Just in time for Valentine's Day...

This week, "Bite This! The Lonesome Road Studio Kitchen" is highlighting foods rumored to be aphrodisiacs, those lust-inspiring edibles purported to enhance romantic activities.

Truthfully, most foods with claims of aphrodisiac properties were simply deemed so because, well, they tend to look like body parts that do the deed. Bananas. Asparagus. Oysters. In their defense, there has been scientific research regarding foods historically considered to be aphrodisiacs and in some cases there is evidence to support some of the hype.

For one example: oysters. Casanova ate 50 raw oysters every morning for breakfast; did this really help to "lift his spirits" or did he just really dig bivalves? Well, there is scientific proof that oysters are high in zinc which is necessary for sperm production (this fact doesn't particularly make me feel hot and bothered, but to each his/her own). And then, there's the Dynamic Duo of Sexytown, D-aspartic acid and N-methyl-D-aspartate! These two substances, which are abundant in oysters, have been shown to increase testosterone levels in lab rats (lucky rodents!). On the down side, they also increase estrogen as well, not exactly famous for increasing the sex drive. Oh well, I guess you can't win them all.

For those who do enjoy vaguely vaginal bivalves now and then,

try them with gremolata...

Most raw oyster aficionados like to promote the "going down" with a dash of Avery Island's best. There are other tasty choices as well... like gremolata.

Gremolata is an Italian condiment that most typically accompanies the Milanese braised veal dish osso buco. Its fresh, intense flavors of lemon, garlic and parsley are also well-suited to seafood and can be mixed into pastas, rice dishes, vegetables and salads.

Simply combine:

• 4 tablespoons finely minced Italian flat-leaf parsley
• 3 teaspoons lemon zest
• 1 small clove garlic, crushed
• kosher salt and freshly ground black pepper

For a more "saucy" gremolata, add a bit of olive oil. You can also process or grind the ingredients for a slightly smoother texture. Some recipes use minced anchovy or capers as well. However, parsley, lemon zest, garlic, salt and pepper is the basis for gremolata; what you add and how you use it is entirely up to your imagination. And if oysters are involved, who knows what may happen. *wink*

the dog days of summer are upon us...

Beat the heat with fresh, fast and lemony Shrimp, Feta and Basil Linguine Salad!

A Lonesome Road Kitchen exclusive - I created this delicious, cool and simple Mediterranean-inspired linguine salad during a particularly steamy hot spell on the gravel road outside of Prisontown. (!)

Yes, the dog days of summer are upon us here in the northern hemisphere. Seriously. Or, "Siriusly." The dog star Sirius is rising with the sun and temperatures are in the 90's in the Chicago area and looking to stay that way for a while. In fact, the city is poised to break a record for the most consecutive days of over-80 temperatures this summer. Phew!

So now is the time to dig out all of those salad recipes you've been wanting to try; if I do say so myself, this one is especially tasty and worth a try in your salad repertoire. Except for a few brief minutes to boil the water for the linguine, this dish is "stove-free." It also makes good use of garden bounty, if you now happen to be inundated with tomatoes and peppers of the all-at-once variety. The salad's ingredients are flexible; you could also create an all-out seafood extravaganza, or add even more veggies including cucumbers, or olives, or whatever you like and have on hand.

The salad starts with a beautiful basil-infused linguine; many larger supermarkets or gourmet shops carry many varieties of pastas now and it's fun to experiment with flavors. Add some cooked shrimp, tomato-basil feta cheese, veggies and my simple vinaigrette, and you have dinner or lunch for 3 or 4 on a hot summer day.

For the shrimp, feta & linguine salad:

• 8 oz. basil flavored linguine, cooked per package directions
• 1/2 pound cooked, peeled and deveined shrimp
• one 4-ounce package tomato-and-basil flavored feta cheese
• 2 large plum tomatoes, chopped and seeded
• 2 Cubanelle peppers, chopped and seeded
• 2 or 3 teaspoons minced red onion
• juice of one small lemon

Combine cooked pasta, shrimp, cheese and veggies, then liberally squeeze on lemon juice. Using the lemon juice first really gives the salad great flavor before you add the dressing.
Then, whisk together the vinaigrette:

• 6 tablespoons good-quality olive oil
• 5 tablespoons red wine vinegar
• 1 teaspoon fresh minced oregano, or 1/2 teaspoon dried
• 1 teaspoon fresh minced basil, or 1/2 teaspoon dried
• 1 small clove garlic, minced
• sea salt and freshly ground black pepper to taste

Pour vinaigrette over the linguine salad ingredients, tossing gently and thoroughly to combine.
This does taste even better the next day!
Makes about 4 servings.

feeling like a spring chicken!

Roast Chicken with

Lemon and Honey

So easy, and perfect for Passover,

or as part of a small, intimate Easter dinner.

Mmm... an aromatic golden brown roast chicken is just the thing for a special spring dinner. The lemony flavor is most concentrated in the skin, crispy from basting with pan juices and honey, but if you're sure to poke the skin a bit before roasting, the lemon flavor will infuse the chicken as it cooks and surprise you with its fresh flavor. Serve with anything from a rice pilaf to roasted baby new potatoes to a sweet potato casserole. If there are any leftovers, they are delicious added to pasta primavera, or sliced cold in a green salad with fruit and a bit of honey mustard dressing.

Start preparation for this chicken the night before cooking.

Ingredients:

• one 6-1/2 to 7 pound roasting chicken
• 7 medium to large sized lemons
• 1/4 cup honey
• kosher salt and lemon pepper (I found that lemon pepper makes this chicken even more lemony and changed the original recipe; you can use regular black pepper if you prefer)

The night before, squeeze the juice of 6 lemons (this will equal about a cup of fresh lemon juice). Trim excess fat from the chicken, rinse and pat dry, then carefully poke holes in the skin (not only will this help flavor the meat with the lemon juice, it will enable fat to melt from the skin and sort of "self-baste" the chicken). Place chicken in a 2 gallon resealable plastic bag with the cup of lemon juice. Refrigerate overnight, being sure to turn the chicken occasionally.

To roast: Preheat oven to 450 degrees Fahrenheit (232 degrees Celsius). Remove the chicken from the bag and discard the lemon juice. Place half of the last lemon into the chicken cavity. Liberally sprinkle chicken with kosher salt and lemon pepper and place breast down on a rack in a roasting pan. (This chicken becomes a bit messy; if you have a non-stick roasting pan, this is the time to use it. If not, I suggest lining the roasting pan with heavy-duty aluminum foil.) Roast at 450 degrees for 15 minutes then turn oven down to 375 degrees Fahrenheit (190 degrees Celsius) and roast uncovered for 45 minutes.

After 45 minutes, turn chicken over to breast side up (I achieve this awkward task with grilling tongs and a grilling fork but you may have a better method). Heat the 1/4 cup of honey until just pourable and brush part of it on the chicken. Return chicken to the oven for another 55 minutes or until a meat thermometer reads that the chicken is fully cooked. During the last 55 minutes of roasting, continue to brush and baste the chicken with honey and pan juices.

Remove from oven when done, sprinkle lightly with the juice of the other lemon half and a bit more salt, tent with foil and let rest for 10 or 15 minutes, then carve and serve. The original recipe suggests serving the chicken with pan juices, but I found them to be mainly fat and some burned honey goo, so I skip that part.

This recipe is based on a recipe first printed in Bon Appetit magazine in April, 2004; I adjusted it to reflect my tastes.