Bradley's Homestead

Aphrodisiac –

derived from Aphrodite, the ancient Greek goddess of love. Aphrodisiacs are often described as a love drug! It’s food that causes arousal or sexual desire. It also increases your libido when consumed.

“Or so I have heard.”

 LIST OF A FEW APRODISIACS TO TRY:

1. Apples
2. *Arugula
3. *Asparagus
4. *Avocados
5. Bananas
6. *Basil
7. Cherries
8. *Chili Peppers
9. Chocolate
10. Cinnamon
11. Coffee
12. *Honey
13. *Oysters
14. Pomegranates
15. Red Wine
16. Salmon
17. Strawberries
18. Vanilla
19. Watermelon
20. Whipped Cream

*recipe below

 

Lobster Salad Stuffed Avocado

½ pound Lobster Meat, cooked

¼ cup Mayonnaise

1 teaspoon Olive Oil

½ teaspoon Vinegar

½ teaspoon Salt

2 Avocados

¼ teaspoon Paprika

¼ teaspoon Black Pepper

4 Green Olives

Bag Arugula Salad Mix

Cut avocados in half and peel them carefully. Mix vinegar, oil, paprika, salt and pepper. Marinate the avocados in the mix and chill. Shred lobster meat and mix with mayonnaise and fill avocado halves with mixture. Top with olive, served chilled over a bed of arugula salad mix.

 

Creamy Asparagus Soup

Ingredients

¾ pounds Fresh Asparagus Spears

¾ pounds Red Potatoes

12 ounce can Evaporated Milk

½ teaspoon Kosher Salt

½ teaspoon Freshly Cracked Black Pepper

1 Chicken Bouillon cube

1 ¼ cups Water

6 slices Bacon

1 tablespoon Honey

Directions

Trim asparagus and cut in half. Peel and chop potatoes in ½ inch pieces. Combine ½ pound of asparagus, potatoes, evaporated milk, salt, pepper, chicken bouillon cube and water in a saucepan.

Bring to boil then reduce heat. Simmer for 30 minutes.

Allow soup to cool for 10-15 minutes.

Using the blender, puree will smooth.

In a skillet cook bacon until crisp then set aside.

Add the reserved asparagus  to the drippings in skillet.

Cook for 5 to 6 minutes or until asparagus is crisp-tender.

Crumble bacon, layer on a microwave-safe plate and drizzle bacon with honey. Cover plate with microwave safe lid cover and microwave for 30 seconds.

To serve, ladle soup into bowls, top with asparagus and honey bacon crumble.

 

Roasted Oysters Served with Tequila Butter Sauce

 

1 dozen Single Select Oysters

2 tablespoons Butter

¼ teaspoon Fennel Seeds

¼ teaspoon Crushed Red Chili Pepper

2 tablespoons Basil, chopped

½ teaspoon Dried Oregano

1 tablespoon Lemon Juice

2 tablespoons Tequila

Course Kosher Salt

 

Preheat oven to 450 degrees.

In a skillet toast the fennel seeds and crushed red pepper over medium heat for 1 minute. Then add butter and low heat until it starts to brown. Add the sage and cook, turning once, until crisp, roughly 2 minutes. Pour the browned butter into a bowl with the oregano, lemon juice and tequila and season with salt. Keep warm.

Place oysters on a baking sheet, flat side up, roast in the oven and cook until they begin to open. Discard the flat top shell and place the oysters on your serving plate, being careful not to spill their liquor. Spoon the warm tequila butter over the oysters, garnish each one with a crisp sage leaf and serve.

*Consumption of raw or uncooked shellfish may substantially increase risk of food borne illnesses.