Risotto - an Italian rice dish made by lightly sautéing short-grain rice, such as Aborio, Baldo, Carnaroli or Vialone Nanao, with onions in butter and then gradually adding stock as the rice cooks. The mixture must be stirred almost constantly; the result has a creamy consistency, although the grains remain distinct and slightly al dente.

(Reprinted with permission from The Food Encyclopedia by Jacque L. Rolland and Carol Sherman. Robert Rose, Inc)

Try this the next time you are making an Italian-style dish. It has more flavor than plain rice, and adds a bit of class to your dinner.

Recipe courtesy Emeril Lagasse, Emeril's Food of Love Productions, 2006

FOR THE WINGS:
Vegetable oil for deep frying
4 pounds chicken wings, rinsed and patted dry with paper towels
3/4 cup Crystal Hot Sauce, or other Louisiana-style red hot sauce
8 ounces butter, melted
Juice of half a lemon
1 tablespoon Tabasco Sauce

BLUE CHEESE & CELERY CRUDITE:
8 ounces blue cheese
4 ounces cream cheese
Juice of half a lemon
8 ribs of celery, cut on the bias into dipping-sized batons

Preheat the Emerilware fryer to 325 degrees F.

Fry the chicken wings in batches until golden brown and wings float in the oil, 7 to 9 minutes. Drain well on paper towels.

In a large bowl combine the Crystal Hot Sauce, melted butter, juice of half a lemon and Tabasco sauce. Whisk well to combine and pour over fried chicken wings. Toss well to combine and allow to sit while you prepare the blue cheese and celery crudite.

While the chicken is marinating, in the bowl of a food processor combine blue cheese, cream cheese and the juice of half a lemon. Process until smooth and well combined. Transfer to a serving bowl and serve with celery batons and warm chicken wings.

Yield: 6 to 8 servings

Let’s say you wake up a little groggy from drinking the night before. You roll over. And the flight attendant you were doing shots with is lying there. Wearing nothing but last night’s makeup. You’re not 100% sure what her name is, (you were calling her “Wings” all night), so it’s a little awkward.



What can you do to break the tension of your first morning together? And ensure that there will be more mornings together? Make her breakfast.

Chef Rocky Fino learned early on that cooking is a sure-fire way to get women – and keep them. He even wrote a book to help other guys called, Will Cook For Sex. Here is his quick and easy recipe for the perfect morning-after breakfast, Kingfish Benedict.





YOU’LL NEED:
Eggs: 2 extra large
Croissant: 1
Dill (fresh): 2 sprigs
Smoked salmon: 2 slices
Hollandaise sauce (canned): 2 tablespoons


Makes single serving. Recipe can be doubled or tripled to serve two or three, you lucky dog, you.



STEP ONE
• Chop dill, mix with hollandaise sauce and warm in microwave or small saucepan
• Slice croissant lengthwise in half and toast


STEP TWO
• Melt tablespoon of butter in small pan over low heat
• Crack two eggs and cook over-easy (can also be cooked scrambled or poached)


STEP THREE
• Place half of the toasted croissant on a plate
• Add smoked salmon
• Add over-easy eggs
• Top with hollandaise sauce
• Place on tray and serve to her in bed.


STEP FOUR
• Prepare for round two.


For more easy recipes go to www.willcookforsex.com