The Courtesan Cooks

This recipe is a lovely little aphrodisiac that you can use for Valentine’s Day and beyond.

The quick and easy recipe for Red Chile Pecans is packed with aphrodisiac power. As I have mentioned before nuts are aphrodisiacs especially pecans. They contain l-arginine, an amino acid that's lessens impotence, plus they are high in protein. As for red chile peppers, they raise the heart rate which increases pleasure. Peppers also release endorphins in the body. Oh la la!

The pecans are purrfect to add to your food play with your lover, go get 'em!

RED HOT CHILE PECANS

• 1/2 cup extra-virgin olive oil
• 1/2 pound raw whole pecans
• 1 fresh red chile, split

DIRECTIONS:

Preheat the oven to 375 degrees F.

Heat the oil in a large ovenproof skillet over medium fire for about 2 to 4 minutes. Add the chile and allow it to infuse into the oil for 1 minute. Add the pecans, cook and stir for 2 minutes until the pecans are coated in the chili oil. Put the pan and pecans in the oven and roast for about 15 minutes until the nuts are toasty and fragrant. Remove the pecans from the oil to a plate lined with paper towels and sprinkle with sea salt.

I am a huge fan of tilapia, but encrust it in pecans, wow! Tilapia is a fresh water fish that as many names such as St. Peter's Fish or Pla Pla. Call it anything you want, it is always a good choice when it comes to selecting a fish for a dinner party or sensual dinner for two.

Pecans are the aphrodisiac of the nut family so you can’t go wrong with this recipe. Can't tell you have happy this fact made me since they are my absolute favorite. It kind of figures right?! Pecans are high in protein and keep you going through the day and night. Pecans also are great for keeping men potent, so maybe you want to add a little more to the recipe.

TANTILIZING TILAPIA

· 1/2  cup  dry breadcrumbs

· 2  tablespoons  finely chopped pecans

· 1/2  teaspoon  sea salt

· 1/4  teaspoon  black pepper

· 1/2  cup  buttermilk

· 1/2  teaspoon  balsamic vinegar

· 3  tablespoons  all-purpose flour

· 4  (6-ounce) tilapia

· 1  tablespoon  vegetable oil, divided

Combine first 4 ingredients in a dish (now known as breadcrumb dish). Now Pour butttermilk in a separate dish; place flour in a shallow dish. Drown 1 fillet in flour. Dip in buttermilk mixture; drown in breadcrumb mixture. Repeat procedure with remaining fillets, flour, buttermilk mixture, and breadcrumb mixture.

Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add 2 fillets; cook 4 minutes on each side or until fish flakes easily when caressed with a fork. Repeat procedure with remaining oil and fillets.