Weird and Delicious 3 Course Dinner for Date Night (Aphrodisiacs)

Love is in the air, my dogs. We're going on a wild ride of passion and desire, led by our captains of the day - Escargot, Monkfish, and the wickedly stinky Durian Granita. Yes, you heard it right. If you're looking to stir up some primal urges this Valentine’s Day, these love-inducing concoctions are your golden ticket. Escargot, the seductive French seductress, slides into your heart smoother than a salsa dancer on a polished floor. It's garlicky, it's buttery, and it's been tickling fancy of lovers since the time of the Romans.

Next up, the monkfish, a creature that truly embodies the phrase "don't judge a book by its cover." You may not swipe right on it based on looks alone, but the moment your teeth sink into that firm, succulent flesh, you'll be head over heels in love. It's the quiet, mysterious stranger at the bar who turns out to be James Bond. Call it the Casanova of the sea, it's got that irresistible allure that keeps you coming back for more.

And then we have Durian Granita, the bad boy of the culinary world. Its pungent aroma is enough to start a riot in your olfactory senses. But dig deeper, taste the sweet, custardy flesh, and you'll find an exotic and intoxicating flavor that’s a symphony of sweet, savory, and everything in between. It's a love-it-or-hate-it kind of affair, but when it hits the right notes, it's an all-consuming, fiery passion that’s hard to ignore. So this Valentine's Day, forget the clichéd chocolates and roses. Take a walk on the wild side. Love, after all, is an adventure, not a guided tour. Until next time, 🤘🏼 Adam

On the Menu:

Starter: Escargot (“es-car-goh”) aka French Snails with Garlic Herb Butter.

Snails are an aphrodisiac in France.

Main: Pistachio encrusted Monkfish over Saffron Rice with Calabrian Chili Beurre Blanc.

Some believe pistachios prevent erectile dysfunction in men.

Dessert: Creamy Durian Granita with House Pandan Whipped Cream, Lime Zest and Aleppo Chili Flake.

In many parts of Southeast Asia, Durian is widely known as an aphrodisiac for both men and women.

Stuff That I Use:

Escargot (French Snails)

Yield: 2

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A Aphrodisiac Feast (For Valentine's Day)

Ingredients

Escargot (French Snails)

• 1 can Escargot
• 1 stick Unsalted Butter, cubed and at room temperature
• 1/2 cup Fresh Parsley, chopped
• 3 Garlic cloves, minced
• 1 Tbsp shallot, minced
• 2 Tbsp Dry White Wine
• Kosher Salt, to taste

Monkfish

• 2-8 ounce portions of Monkfish Tail, silver skin removed
• 2 cups Pistachios
• 2 tsp Cumin Seed
• 2 tsp Coriander seed
• Kosher Salt, to taste
• Saffron Rice, to serve
• Fresh Green Herbs, for garnish
• Calabrian Chili Beurre Blanc

Durian Granita

• 4 cups Durian cubes
• 1/2 cup Water
• 1/4 cup Lime Juice
• 1/4 cup Sugar
• 1/2 tsp Kosher Salt
• Limes Zest, garnish
• Hot Chili Flake, garnish
• Pandan Whipped Cream, to serve

Instructions

Escargot

1. Preheat the oven to 425F (219c).
2. Pour a half inch worth of salt into a small baking dish, set aside.
3. Add the butter, parsley, garlic and shallot to a food processor and blend under everything is mixed. With the blender running, drizzle in the wine until fully emulsified into the butter. Transfer the “snail butter” to a piping bag or plastic bag.
4. Pipe a teaspoon or so of the snail butter into a shell, then add the snail followed by another teaspoon of butter to fill the shell.
5. Nest each shell into the salt-lined baking dish and bake for 12 minutes. Remove the snails, let cool slightly and serve with crusty bread.

Monkfish

1. Preheat the oven to 300F (149c).
2. Toast the pistachios, cumin and coriander seed in the oven for 6-8 minutes or until aromatic and golden. Blitz the nuts and seeds to a crumble and set aside.
3. Dunk the portioned Monkfish in All-purpose Flour, then the egg wash, then pistachio-spice crumble.
4. Fry at 350F (177c) until golden brown, then finish in oven for 5-10 minutes, until cooked through.
5. Serve over a bed of rice, sauce of choice and garnish with fresh green herbs.

Durian Granita

1. Puree the durian, water, lime juice, sugar and salt until smooth.
2. Pour mixture into shallow pan (9x13) about a ½ inch deep NO DEEPER and freeze for 30 minutes. Remove granita from freezer and scrape with a fork, return to the freezer and repeat this process every 30 minutes for 4 hours, or the granita looks dry and flakey.
3. Serve in Martini glass and garnish with lime zest and chili flake. Top with whipped cream.

Adam's Notes

• This video is meant more for entertainment and less as a “cook-along.” All said, I’ve provided general direction and ingredient lists, but I DO NOT have recipes for the Calabrian Chili Beurre Blanc or the Pandan Whipped Cream… those additions came last minute, from the heart.

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