Flirting with Flavors
Men need to start thinking outside of the bouquet. While the old saying, "the way to a man's heart is through his stomach, rings true," what about for women? Chef Pamela Morgan thinks they deserve a little culinary love, too.
Everyone meets a few summer flings. But the question is, how do you make the fling last? How do you make sure your relationship makes it past a "summer fling", and into the long term? It’s a one-word answer: cook.
Pamela Morgan, the chef behind Flirting with Flavors, can teach exactly that. According to Morgan, through cooking and learning to "flirt with flavors," you can almost guarantee a successful date. Morgan founded the acclaimed "Flavors" cooking enterprise, and has since been teaching groundbreaking classes showing men how to prepare meals that charm women.
While men certainly know how to wine and dine, how many know how to make a meal in their own homes? After all, if you want to secure a serious relationship, efforts need to be made.
If you’re a gentleman and are clueless in the cooking department, give it a shot. As for the ladies, it could be a great gift for your groom or even a friend, brother, or your father. It’s never too late to learn!
Pamela's Flirty Recipes:
2 cups vodka
1 cup triple sec
1 cup pomegranate juice
1 cup white cranberry juice
1/2 cup freshly squeezed lime juice
Fresh pomegranate seeds and lime for garnish
Chicken Milanese with Arugala Salad
4 handfuls of arugula, washed and dried
1/2 red onion, thinly sliced
One dozen cherry tomatoes, halved
Salt and freshly ground black pepper
2/3 cup flour
2 eggs, beaten
1 cup breadcrumbs
1 cup grated Parmigiano-Reggiano cheese
1/4 cup fresh basil, finely chopped
4 boneless skinless chicken breasts
3/4 cup vegetable oil
Juice of 1 lemon
1/8 cup extra-virgin olive oil
In a large bowl, combine arugula, onion, and cherry tomato. Season with salt and pepper and toss gently. Set aside.Using 2 separate plates, place the flour in one and the bread crumbs, cheese, and basil combined in the other. In a shallow bowl, combine the eggs.
Place the chicken between 2 pieces of plastic wrap. Using a meat mallet, lightly pound the chicken until it is about 1/2-inch thick. Season the chicken with salt and pepper on both sides. Dredge the chicken in the flour to coat lightly, then dip into the beaten eggs, then coat with the bread crumb mixture.
In a large sauté pan, heat the vegetable oil over medium heat. Cook chicken until golden brown, about 4 minutes on each side.Transfer the chicken to a serving platter and top with the arugula salad. Squeeze lemon over the whole dish, and then drizzle with olive oil. Serve immediately.