Foods To Spice Up Your Sex Life — Candice Kumai’s Recipes (Access Hollywood Live)
First Published: August 13, 2012 11:56 AM EDT Credit:
LOS ANGELES, Calif. -- It’s been said the way to a man’s heart is through his stomach. So, does this recipe for love work for women as well?
Candice Kumai, a contributor to Men’s Health magazine’s: “Cook For More Sex,” says women do get turned on when their guy cooks for them.
Candice dropped by Access Hollywood Live and shared the recipe for libido enhancing meals.
SPICY PEANUT NOODLES WITH CHICKEN:
1/2 pound whole wheat spaghetti
1.5 teaspoon sea salt
1 tablespoon dark sesame oil
2 skinless, boneless chicken breast halves
3 garlic cloves, minced
1 serrano chile, minced
1/4 cup creamy all-natural peanut butter
3 tablespoons honey
3 tablespoons reduced-sodium soy sauce
3/4 teaspoon red pepper flakes
1 cup sliced shiitake mushroom caps
1 red bell pepper, thinly sliced
1 cup fresh arugula
2 scallions, thinly sliced
Bring pot of water to boil and cook pasta until al dente, 8 to 10 minutes. Reserve ¼ cup of the pasta water. Rinse cooked and drained pasta under cold running water for a minute or two to chill noodles.
Heat the oil in a large skillet over medium heat. Add the chicken and cook, stirring often, until golden-brown on all sides and cooked through, about 8 minutes. Set chicken aside.
Add the serrano chile and garlic to the pan and cook until fragrant, stirring often, about 1 minute. Stir in the peanut butter, honey, soy sauce, pepper flakes, and reserved cooking water and cook until it becomes creamy, about 2 minutes.
Add the mushrooms and peppers. Cook, stirring often, until the vegetables are tender, 2 to 3 minutes.
Stir in the cooked chicken and the drained noodles, toss in the arugula greens and serve sprinkled with the scallions.
SEXY FISH TACOS:
For the fish:
1/2 cup fresh lime juice
3 tablespoons plus 2 teaspoons extra-virgin olive oil
2 tablespoons chopped fresh cilantro
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1/4 teaspoon sea salt
1.5 pounds mahi-mahi fillets
TEQUILA LIME SAUCE:
1/2 cup nonfat plain Greek yogurt
2 tablespoons tequila
1 teaspoon grated lime zest
1 tablespoon fresh lime juice
1 teaspoon chopped cilantro
FOR THE TACOS:
2 teaspoons canola oil
12 6-inch corn tortillas
2 limes cut in wedges
Marinate the fish: Whisk the lime juice, olive oil, cilantro, cumin, cayenne and salt together in bowl. Add the fish fillets and turn to coat. Cover the bowl with plastic wrap and refrigerate for at least hour or up to 3 hours.
For the sauce, whisk the yogurt, tequila, lime zest and juice, and cilantro together in a small bowl. Cover with plastic wrap and refrigerate until serving.
Heat a charcoal or gas grill to high heat or heat a ridged cast iron grill pan to high heat. Use paper towels and tongs to grease the grill’s grates with remaining canola oil. Remove fish from marinade and grill without turning until its firm and opaque (about 4 to 5 mins). Transfer fish to plate and break it up into bite-sized pieces. Stack the tortillas and wrap them in damp paper towels. Place them on a plate and heat up in microwave for 10-second increments (about 30 seconds).
To serve, divide fish among tortillas. Top with some cabbage slaw and radish slaw and serve with tequila sauce and a fresh lime wedge.
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