Two Day Magazine

Are you in the mood for love?

Valentine’s Day is upon us, and for those in relationships, it can be hard to make this day extra special. But fear not, there are some delicious foods out there to help “get you in the mood” for romance.

There are plenty of foods to set the mood for romance to choose from.

Truffles have an earthy, pungent, musky aroma that may trigger memories from your latest sexual encounter with your partner.  Caviar has a high zinc content which is essential to blood flow….this will come in handy when the moment arrives!  Asparagus; besides its phallic shape, has a high nutrient content of potassium, fiber, folic acid and vitamins A, C and B6.  Asparagus also boosts histamine production which is necessary for the ability to reach orgasm in both sexes.

Honey, the nectar of Aphrodite, the goddess of love, is rich in vitamin B needed for testosterone production. Cinnamon increases the appetite both physically and sexually and some people rub cinnamon oil into their body to create a powerful sexual stimulation. Oysters may be thought of as an aphrodisiac because of their high zinc content, which helps produce sperm and increases libido. Raw oysters are best served with a glass of chilled champagne for a truly romantic meal!

But, for those of us who don’t have time to run to every specialty shop in town, start with your own refrigerator and cupboards for the above items like honey, cinnamon and olive oil.  Chances are that you probably have all three in your home. 

As an appetizer, we’re serving two warm bodies and plenty of love.  What you do with the combination of the above ingredients is your choice but it is recommended that clothing is optional.  Remember, set the mood with candle light and soft music. (Sparkling wine and strawberries are recommended). After you have worked up an appetite, try out this recipe for a truly decadent, romantic meal.

Country Fried Steak with Asparagus, Capers and Reduced Balsamic.

***Note: This meal can be made vegetarian by replacing the filets with thick slices of 

portobella mushrooms. 

Ingredients:

• 2- 8 oz steak filets

• 1- 4 oz  of cheerios

• 4 tablespoons of olive oil

• Kosher salt and pepper

• 1- 8 oz of asparagus

• 2 tablespoons of capers

Preparations Instructions:

Coat both side of the filets in olive oil and lightly salt and pepper both side.  Do not use 

all of the olive oil as some will be used in the cooking process.  Crush the cheerios into 

small pieces; this can be accomplished by placing the cheerios in a plastic bag and apply steady pressure to the cereal until all of the cheerios are in small bits. 

Cover both 

sides of the filets in the cheerios mixture.  The frying pan should be heated by this point, 

and you want the pan to be nice and hot before you add in the filets. Place the filets in 

the pan; immediately you should hear a sizzling sound.  Cook your filet to taste: rare, 

medium rare, medium but not well done.  The filets will be completed in 5-8 minutes 

depending on the desired taste. 

Remember to break of the tuff ends of the asparagus.  This is accomplished by 

bending the asparagus at the bottom of the vegetable until it breaks.  Throw away the 

tuff end.  The asparagus should be sautéed in butter 

and olive oil, so place two pats of butter in a sauté pan and the remaining olive oil; after the butter melts, add the asparagus and toss several times so that the asparagus is 

covered in the butter and olive oil.  Sprinkle with kosher salt and cook until the 

asparagus is crisp. 

Just before the asparagus has completed cooking, add capers and 

toss several more time until the asparagus is crisp and warm to taste.  An experienced 

cook should be able to cook both the filet and asparagus at the same time, but if you 

are a beginner, cook the asparagus first followed by the filets. Filets are best served hot! 

Plating instructions:

Place the asparagus on the plate first to ensure that plenty of capers are mixed with the 

asparagus. Drizzle the asparagus with reduced balsamic and place a filet on top of the 

asparagus and serve.

Have a Happy Valentine’s Day!

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Steve Bland is a Pittsburgh based chef whose delicious foods you can enjoy at Embury in the Strip District. Stop by and tell him twodaymag sent you!