A Sample Chapter From
The Seductive Chef’s Cookbook and More
for Lovers

Chapter Six

Skinny Dippin’... It’s Good For You

Don’t listen to your Mother on this one, scientific research has proved conclusively that skinny dippin’ is really good for you. Especially if you are with someone.* This is the yuppie solution to the newly discovered health benefits of this form of exercise. A hot tub is required. Your own, preferably in your own back yard. Winter is an ideal time to do this, just crank up the heat and let ‘er rip. Champagne is the only acceptable drink for the occasion. The food should be placed on trays around the edge of the spa. Of course, you will want to feed each other tidbits. Of course, you will not want to wear clothes...even an itty bitty bikini is bad form on this occasion. Of course, there is music. Of course, you will have fun. This is the kind of meal that, once you have finally dropped that towel, and slid (fast) into the spa, you’ll want to stay there. Remember, it doesn’t matter if your boobs droop to your knees in real life, the buoyancy of the bubbling water will float’ em right back up where they were when you were sixteen. You are not going to want to jump out again, so you’ll heap the platters high with food that can sit while you bubble yourselves into oblivion. Or bed. Whichever comes first.

* I forget where I read it...just take my word for it.

MENU

Green and Black Olives in Lemon and Garlic Sauce
Beer-Boiled Shrimp with Red Sauce
Chicken Wings with Mama Siena’s Seasoned Salt
Mushroom and Red Pepper Salad
Oven Fries
Blue Cheese Butter and Sesame Bread Sticks
Lemon-Lime Squares & Strawberries
Chilled Champagne

RECIPES

Green & Black Olives in Lemon Garlic Sauce

Serves 2 with leftovers - No cooking

1 5-ounce jar large pitted green olives, drained 1 6-ounce can black olives, pitted, drained
1 to 2 large garlic cloves (the more the better to my taste...but if you are a sissy...)
1 teaspoon fresh lemon juice
10 slivers of lemon peel
2 tablespoons extra-virgin olive oil

This really requires the rich fruity flavor of the first pressing extra-virgin olive oil. Drain the olives. Put the garlic through the garlic press, or mince it finely. Mix all of the ingredients in zip-close plastic bag. Allow to marinate overnight or so before serving. Any leftovers can be refrigerated almost indefinitely.

Beer Boiled Shrimp with Red Sauce

Serves 2 with leftovers (this is a good thing) - Stovetop

2 pounds large shrimp, unpeeled
2 dried red chili peppers, skins only (no seeds), finely minced OR
1 teaspoon cayenne pepper
4 cans “Lite” beer
1/2 teaspoon dried tarragon leaves
water

The best part about this recipe is that your house will not reek of shrimp, and these delicious morsels will not have the “off’ flavor they can sometimes have. Best of all, you never have to worry about over- or under-cooking them. Rinse the shrimp well and drain. Leave the shells on. Bring the beer and spices to a boil, watch it, the beer will foam. When it does, remove from the heat and stir the foam down, then return to a boil quickly. Add the shrimp and just enough water to cover. Bring again to a boil. As soon as it begins to boil, remove from the heat, cover, and allow to rest until the shrimp are completely cool. Voila! Tender, tasty shrimp every time! And no stinky kitchen. How good is that? Serve at room temperature with Red Sauce.

...And that’s just the beginning!