February 14, 2011 8:05 am

Dish of the Day: Valentine's Day Aphrodisiacs

Behind the Burner: Dish of the Day: Valentine\'s Day Aphrodisiacs

In the days before Viagra and supplemental enhancers, people had to seek other alternatives for aphrodisiacs. The alternatives they found to be most effective were in food. The word aphrodisiac comes from the beautiful Aphrodite, Greek goddess of love and sex. From before the time of Cleopatra, people have eaten aphrodisiac rich foods to enhance their sexual stamina. Today we know that certain foods such as dark chocolate, avocados, oysters, red wine, and strawberries actually release chemicals in the body that can affect our hormones and energy, directly impacting our libido. This Valentine's Day, instead of eating a heavy meal that makes you just curl up and go to sleep, choose foods that will make your night more exciting and last longer.

Avocados, named by the Spanish conquistadors who could not pronounce the Aztec word "ahuacaleâ" not only loved the taste of this fruit, but also noticed peaks of sexual desire when it came to the Native Aztecs. In fact Montezuma, the Aztec king, had a form of guacamole prepared for him every night.

It's no coincidence that people give chocolate for Valentine's Day, but just make sure it's dark chocolate. Dark chocolate contains serotonin that lowers stress and releases phenlethylamine, responsible for changing blood pressure and blood-sugar levels that result in making people very excited.

Strawberries make the aphrodisiac list not only because they look like little red hearts, but because people used to think that all the seeds represented fertility. In truth, the vitamins and minerals aid in increasing your immune system keeping your inner fire burning.

Oysters are a romantic dinner option for a reason. They are loaded with zinc, which does wonders for the male libido, not to mention fertility (be careful with this one).

Red Wine can pair perfectly with your Valentine's Day meal and is more than just good for your heart; it can also relax your inhibitions. Keep in mind that all alcohol can do this, so make sure you don't end up getting sloppy by drinking too much.

Photo credit: smarter.com

— Written by Valerie Cario

Tags : aphrodisiacs, Aphrodite, avocado, red wine, dark chocolate, oysters

Rating:
54.0
268 votes
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July 26, 2010 12:11 pm

Dish of the Day: Chilean Chacarero

Behind the Burner: Dish of the Day: Chilean Chacarero

One of my favorite ways to experience foreign culture and cuisine when traveling is eating like the locals do— which means exploring restaurants off the beaten path, food shops, outdoor markets and of course, sampling the street food. I haven't made it down to South America just yet, but New York being the holy land of food vendors, snack trucks and culinary expos, I had the opportunity to taste a traditional Chilean street food favorite at last month's Fancy Food Show: The Chacarero.

Chacarero comes from the word chacra, which means "vegetable garden" because this classic South American sandwich is plump with fresh avocado, tomato, banana chili peppers and green beans, along with beef tenderloin marinated in Merken-infused olive oil. Chef Pilar Rodriguez likes to add red onions and fresh greens to hers for extra color and crunch. Tip: Merken is an aromatic, hot spice from the Araucanía region in southern Chile.

Food bloggers, show us your culinary prowess and come up with a unique recipe featuring at least one Chilean ingredient for a chance to win a 7-day trip to this fabulous country. Hurry, the contest ends July 31st! For inspiration, check out our hands-on sandwich making video with Chef Pilar Rodriguez.

Photo credit: Behind the Burner

— Written by Mona Buehler

Tags : Chile, Chacarero, Pilar Rodrigez, Flavors of Chile, Merken, Avocado, Banana Chili Peppers, Green Beans, Mona Buehler

Rating:
57.0
280 votes
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April 5, 2010 3:23 pm

Dish of the Day: Deadly Guacamole

Behind the Burner: Dish of the Day: Deadly Guacamole

Here at Behind the Burner, we take our guac very seriously. Now that avocados are coming into season, everyone needs to have a classic guacamole recipe under their belt for impromptu get-togethers, barbecues, picnics or easy snacking (because let's be honest, who doesn't love guacamole?).

This recipe balances creamy, ripe avocados with sharp onions, juicy tomatoes, and of course, cayenne and jalapeño peppers for just the right amount of heat. Trick: If you're making guacamole in advance, leave the avocado pits in the dip to prevent it from turning brown. Seal tightly with plastic wrap and it will last hours in the fridge!

Photo credit: www.latinonutrition.org

— Written by Lisa Curry

Tags : Behind the Burner, Divya Gugnani, Dish of the Day, Guacamole, Avocado, Tomato, Onion, Jalapeno

Rating:
56.0
255 votes
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