This recipe using the tomato aka "love apple", sounds to seductive and delicious that it is so in the running for winning the best recipe for the contest.  This was sent in by Malikah Kelly who says that this recipe will totally get you in the mood.

I love all of the textures in this recipe, a little something to tingle all the tastbuds. This is a hook 'em recipe for sure. Get on this and someone just may get on you! 

Stuffed Tomatoes with Pink Chili Crab Salad

Ingredients

4-6 ripe tomatoes on the vine

1 pint of lump or jumbo lump crab meat

1 medium shallot or small red onion, very finely minced

¼ cup of low-fat mayonnaise

2 tablespoons of low-fat sour cream

1 tablespoon of chili paste (sambal or Thai chili for an Asian twist, or chipotle for a Mexican vibe)

The juice of half a lime

Herbs (cilantro, chives, or basil) for garnish

Salt and pepper to taste

Separate the tomatoes and cut the top off the tomato, leaving the green vine attached. Scoop out the seeds and inside of the tomato until you have a nice, hollow inside. 

Pick through the crab meat, making sure its clean and there are no bits of shell. In a mixing bowl, stir together the mayonnaise, sour cream, chili paste, lime juice and shallot. Gently fold in the clean crab meat until it is coated with the dressing, being careful not to break up the lumps. Season with salt and pepper to taste.

Fill the hallowed tomatoes with the crab mixture, sprinkle with finely chopped herbs, and place the top of the tomato back on, angled to the side to reveal the sexy crab filling. 

Notes

·       If you’re not a fan of spicy food, omit the chili paste and use 1 tablespoon of Dijon mustard.

·       I use low-fat sour cream and mayo for diet purposes, but full fat will be fine as well

·       If you are a recessionista like me, save the tomato insides (except for the seeds) and puree them with a bit of red wine vinegar and olive oil for a lovely tomato vinaigrette salad dressing!

So my modern courtesans, I have a contest for you because I know you are up for the challenge. The month of February is the month of LOVE! To celebrate, I am requesting your sexiest recipes for the "love apple" best known as the tomato. This aphrodisiac can be made many ways and used in many dishes, so get to cooking! With your recipe, I also want to know why you think the dish is sexy...you can give a story, naughty or nice. You can also simply share your opinion.

I will put up recipes on the blog from people who enter and then I will take votes on which one they think is the best "love apple" recipe. The winner of the best recipe will win my perfume, Modern Courtesan, from my Aphrodisiac Collection. Start sending, NOW! The contest ends on February 16th.  Send recipes to: ys@courtesancoach.com

The fabulous new Courtesan Choice product is Pestos with Panache by Lauren, pesto so luscious and sexy!  This Decadent Dark Chocolate & Ancho Chile Pesto is delish! It swirls together dark chocolate, ancho chilies, clove and vanilla with fresh basil pesto.

The aphrodisiacs in this pesto are the vanilla and chocolate. Back in the time of Thomas Jefferson, vanilla was the viagra of choice. Then there is one of my all time favorite aphrodisiac, chocolate. The Aztecs were the first ones who considered  chocolate an aphrodisiac. All foods made with chocolate were strictly forbidden to women, isn't that scandalous? Not to menton, the Aztecs and Mayans were the first to recognize the potency of chocolate and celebrated it with festivals of wild orgies. Oh la la!

The following recipe is from Pestos with Panache by Lauren. Pair with your favorite wine or champagne.

Stay luscious,

YS, "Luscious Lifestyle Diva"

Decadent Dark Chocolate & Ancho Chile Panini

with chorizo, caramelized onions & Queso Blanco on semolina bread

• 8 slices of semolina bread
• 3 tablespoons of butter, softened
• ½ container of Decadent Dark Chocolate & Ancho Chile Pesto
• ¼ cup of queso blanco cheese
• 1/2 cup of cooked chorizo sausage

Preheat Panini maker. Generously spread Decadent Dark Chocolate & Ancho Chile Pesto on one side of each piece of bread. Make sandwiches with queso  blanco cheese, caramelized onions, and chorizo sausage. Spread softened butter on outsides of sandwiches and press, two at a time.

If you do not have a Panini maker you may substitute with a grill pan or skillet and press and hold sandwiches with another heavy skillet.