Curtis Stone, celebrity chef and author of What's For Dinner?, shows The Doctors how to make a three-course meal using libido-boosting foods.
"There are foods that just naturally get us in the mood, if you know what I mean," Curtis says.
Curtis explains that avocado, a featured ingredient in his summer salad recipe, contains folic acid, which helps improve production of the male hormone, testosterone. Folic acid also helps the body metabolize protein, which can boost everyone's energy levels.
Blueberries, the featured ingredient in Curtis' cocktail recipe, help relax the blood vessels to increase blood flow. ER physician Dr. Travis Stork calls blueberries "nature's Viagra."
Curtis' meal incorporates other libido-boosting foods, including:
• Pumpkin seeds
• Red chili peppers
"Men out there, if you cook this for your wives tonight, you just may get lucky," Dr. Travis says.
Curtis Stone's Fresh Summer Vegetable Salad
Prep time: minutes
Cook time: minutes
The dressing and vegetables can be prepared four hours ahead. Cover each separately and refrigerate.
Vinaigrette dressing ingredients:
• 2 limes
• 1 large shallot, finely chopped (about 1/4 cup)
• 1/4 cup extra-virgin olive oil
• 10 ounces thin green beans, trimmed
• 2 ears fresh white corn, kernels removed (about 1 1/2 cups)
• 1 orange capsicum, seeded, cut into thin strips
• 2 Japanese cucumbers, quartered lengthwise, thinly sliced crosswise into wedges
• 350g heirloom cherry tomatoes, halved
• 3 spring onions, thinly sliced
• 1 fresh red chili, very thinly sliced into rounds
• 1 avocado, peeled, pitted, diced
• 1/3 cup fresh coriander leaves, coarsely chopped
Directions for the vinaigrette:
1. Grate 1 tablespoon of the lime peel into a medium bowl
2. Squeeze 1/4 cup of juice from the limes into the bowl
3. Whisk in the shallots
4. Whisk in the oil
5. Generously season the vinaigrette to taste with salt
Directions for the salad:
1. Bring a large saucepan of salted water to a boil over high heat.
2. Add the green beans and cook for 1 minute, or until bright green.
3. Drain and transfer the vegetables to a baking sheet and set aside to cool.
4. Cut the green beans in half.
1. In a large bowl, toss the green beans, corn, capsicum, cucumber, tomatoes, spring onions, chili and half of the coriander with enough dressing to coat.
2. Season the salad to taste with salt.
3. Sprinkle the avocado and remaining coriander over and serve immediately.
Curtis Stone’s Orecchiette with Brown Butter, Broccoli, Pumpkin Seeds, Almonds and Basil
Prep time: 5 minutes
Cook time: 15 minutes
• 13 ounces broccoli floret with 1-inch stems (about 6 cups)
• 1 pound orecchiette pasta
• 8 tablespoons (1 stick) unsalted butter
• 1/2 cup lightly packed fresh basil leaves, coarsely chopped
• 2 tablespoons fresh lemon juice
• Kosher salt and freshly ground black pepper
• 1/4 cup pumpkin seeds, toasted
• 1/4 cup thinly sliced almonds, toasted
• Extra-virgin olive oil, for serving
1. Bring a large pot of salted water to a boil over high heat. Add the broccoli and cook for about 2 minutes, or just until bright green. Using a mesh spoon or sieve, scoop the broccoli out of the water, draining it well, and transfer to a rimmed baking sheet. Set aside.
2. Return the water to a boil. Add the orecchiette and cook, stirring often to ensure it doesn’t stick together, for about 8 minutes, or until tender but still firm to the bite. Scoop out and reserve 1/2 cup of the pasta cooking water. Drain the orecchiette.
3. Meanwhile, heat a large heavy skillet over medium-high heat. Add the butter and stir for about 2 minutes, or until it has turned hazelnut brown. Add the broccoli and cook, stirring often, for about 1 minute, or until hot.
4. Add the pasta to the broccoli mixture and stir gently to combine. Stir in the basil and lemon juice. Season to taste with salt and pepper. Stir in enough of the reserved cooking water to moisten the pasta as necessary.
5. Divide the pasta among four pasta bowls, and garnish with the pumpkin seeds and almonds. Drizzle with the extra-virgin olive oil and serve.
Curtis Stone’s Black Raspberry Gin Bramble
Many old-fashioned libations have made a comeback, and the bramble is one of the most delicious. Traditionally, it was made with gin and blackberries (hence the bramble in the name), but Stone has mixed it up. His version uses black raspberries, mint, cucumber and crème de cassis.
Prep time: 5 minutes
• 3 cups ice cubes
• 1/4 cup fresh black raspberries
• 4 thin slices English cucumber
• 3 large fresh mint leaves
• 2 teaspoons agave nectar
• 1 1/2 teaspoons fresh lemon juice
• 1 teaspoon crème de cassis
• 1/4 cup dry gin
1. In a food processor, grind the ice so that it is very finely crushed and fluffy, like shaved ice.
2. Put the black raspberries, 2 of the cucumber slices, the mint, agave, lemon juice and crème de cassis in an old-fashioned (rocks) glass and muddle (mash) with a muddler or a pestle.
3. Add the gin and stir.
4. Add the remaining 2 cucumber slices to the glass.
5. Stir in 1/2 cup of the crushed ice, and pack more ice into the glass, mounding it well above the rim. Serve immediately.