Tasty Tuesday: Romance Is In the Mayonnaise

Anticipation makes the sex better. There’s a lot to be said for a good “quickie,” but one shouldn’t overlook the power of seduction and foreplay. And foreplay doesn’t just mean the tongue, the hands, or massage. Sometimes, foreplay is literally the play that comes before.

When you have your next date night, and if you don’t have a date night scheduled, best get on that right away, plan to make a special dinner for your lover. If you’re fortunate enough to have more than one lover at the same time, then simply multiply the recipe for the mouths you’re feeding. Bonus tip: if your lover works outside the home, make enough to pack for lunch the next work day. Talk about afterglow. Make them remember you with every bite.

Rowr.

So. Lessee. What can we make that will make them think of us under the fluorescent lights of the office, or wherever they are the next day.

Ingredients

  • 12 ounces boneless chicken breast, skinned
  • 6 T dry white wine

If I meant cooking wine, I’d’ve said cooking wine. If you have any of that abominous stuff in your fridge, throw it out right now and go to Trader Joe’s or your local liquor supplier and get yourself a good, inexpensive Chardonnay.

If you can’t use alcohol, then use chicken broth.

If you don’t have chicken broth, go get some. You can buy it in the can or in an aseptic package that will stay in your fridge and keep for a week or two. It’s useful in cooking – cook your rice with it, or make mashed potatoes from scratch. Even warm up a cup like tea in the microwave when you have the munchies but don’t want to pack on the pounds. It’s satisfying since it’s protein and satisfies the urge for salt. Yum.

It occurs to me that I’m using abbreviations. Here’s a quick lexicon:

  • T = Tablespoon
  • t = teaspon
  • C = Cup (8 fluid oz)

Okay, now where was I? If you keep interrupting like this, we’ll never get to dinner. Sheesh.

  • 2 T lemon juice
  • 2 t honey

You can use sugar, but honey is just as sweet and better for you. Try all the different varieties out there, don’t just assume orange blossom is the only kind you can have. Pine honey is lovely, and there are a bunch of others out there.

  • 2 small cloves garlic minced or pressed in a garlic press
  • 0.5 t curry powder – if you can, get yours from The Spice House. This place is amazing. Once you try it, you won’t go back to supermarket, dried-out spices. Trust me.
  • Dash of ground pepper

If you don’t have peppercorns in a grinder, go out and get a grinder and some peppercorns (Spice House has lovely ones). You can get grinders anywhere from Target to fancy cooking stores like Sur la Table or Williams Sonoma. Fresh pepper is worth it.

  • 1 t cornstarch
  • 2 T cooking oil – anything will do, but high quality extra-Virgin olive is yummy
  • 2 C broccoli flowerets
  • 4 green onions (scallions), cut into ½ inch or 1 centimeter pieces)
  • 2 T mayonnaise
  • 1 C cooked rice with 1t of turmeric (also get from Spice House); I like California Hinode Brown Rice but any cooked rice will work; cook it in 2 C of broth instead of water

Directions

Using a rice maker or pot, cook the rice according to the directions on the package, using chicken broth instead of water. While it’s cooking, prepare the chicken, below.

Cut chicken into thin strips and set aside.

In a medium mixing bowl, combine wine or broth, lemon juice, honey, garlic, curry powder, and pepper. Whisk well to blend.

Add chicken to bowl, rubbing the chicken and making sure it gets coated by the liquid.

Let chicken stand at room temperature for 20 to 30 minutes in the marinade.

Drain chicken, reserving marinade. If needed, add enough broth to make ½ C liquid. Stir in cornstarch, set aside.

Preheat a medium skillet over high heat, then add oil.

Stir-fry broccoli and green onions in hot oil about 90 seconds or until crisp-tender. Remove from skillet.

Add chicken to skillet. Stir-fry about 2 minutes or until tender.

Push chicken from the center of the skillet and return the vegetables. Stir in the cornstarch mixture.

Cook about 1 more minute, stirring constantly, until heated through.

Remove from heat and stir in the mayonnaise.

Add the turmeric to the rice and stir well. Serve rice in small bowls or plates, and spoon the chicken and vegetables over the top.

For dessert, use your imagination. Bonus tip: soak the rice pot in hot, soapy water. TRUST me. You’ll be glad in the morning when you don’t have a gelatinous concrete mixture in your pot or rice maker.

Join the Other Tasty Tuesday Participants

Come on and visit the other Tasty Tuesday participants for some sexy, simple recipes to help revitalize your kitchen time. Enjoy!

Inspiration Cake by Pg Forte

Sometimes you feel like a nut… by Selena Robins

8 thoughts on “Tasty Tuesday: Romance Is In the Mayonnaise

  1. Moira says:

    Sigh…yet another yummy recipe to go into my pile of things to try since Tasty Tuesday began. I’m not cooking fast enough to keep up.

  2. Nancy Lauzon says:

    I think we might have to publish a cookbook with all of these amazing recipes, LOL!

  3. PG Forte says:

    You know, this sounds a lot like one of my favorite Chinese dishes–for which I’ve never seen anything close to a recipe until now. You absolutely rock.

    And I second Nancy’s cookbook suggestion. 😉

  4. sounds like it’ll be yummy !

  5. I know what you mean, Moira! I still want to try the stuff from the first one we did, not to mention the rest of it. 🙂

  6. Nancy, I think that’s a great idea! We could do little short flash fiction thingies to go with it. 🙂

  7. I’m so glad you liked, PG! It’s tasty. It’s one of my favorite recipes.

    And I agree on the cookbook thing!

  8. Hi, Rachel! I’ll have to make it for you when we get together again!

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