Dr. Joni Frater & Esther Lastique are relationship gurus and co-authors of the Love Her Right: Lesbian Secrets Revealed For Men series of e-books and creators of www.LoveHerRightStore.com, an adult site with everything you need to transform your love life.  They are also the co-hosts of Love Her Right Radio, a podcast show that talks about all aspects of healthy and sexually gratifying relationships with a wide variety of guest experts, available at their home website.  Please visit them at www.LoveHerRight.com

JONI AND ESTHER’S MENU FOR SEDUCTION
Pomegranate Margaritas
Shrimp Cocktail with Spicy Cocktail Sauce
Roasted Chicken with Lemon and Rosemary
Garlic Roasted Red Potatoes
Sautéed Asparagus with a Crunchy Topping
Strawberry Cream Cheese Puffs with Chocolate Sauce

Recipes: Servings are for two people
Pomegranate Margaritas
4 ounces pomegranate juice
Juice of 5 limes –keep 1 wedge for each glass
Kosher or Sea salt to rim the glasses
3 ounces gold Tequila
1 ounce orange liquor (Cointreau or Grand Marnier or Triple Sec)
1 teaspoon sugar
Rub rim with lime wedge-put salt in shallow plate and dip the rim into the salt
Combine pomegranate juice, tequila, Cointreau, sugar and shake over ice cubes
Strain into glasses, place lime wedge over edge of glass and serve!

Shrimp Cocktail with Spicy cocktail Sauce
Buy Large Frozen cooked shelled shrimp and defrost as instructed on package (marinate them in a little Tequila for 10 minutes if desired)
Make Cocktail Sauce or buy bottled cocktail sauce and add hot sauce or horseradish to kick it up as to your desired level of spice.
To make cocktail sauce:
½ cup ketchup
2 teaspoons grated horseradish (can be bottled)
Juice of ½ lemon
Dash Tabasco
Dash Worcestershire sauce
Combine all ingredients and mix together (can be made in advance)

Roasted Lemon Rosemary Chicken
I prefer to use either a whole chicken. Putting the spices under the skin gives the chicken more flavor and keeps it more juicy!
1 large roasting chicken (4-5 lbs)
2 teaspoons paprika
2 tablespoons thyme
1 teaspoon salt
1 teaspoon ground pepper
2 lemons
1 teaspoon olive oil
2 tablespoons flour
1 cup chicken broth
1 tablespoon lemon juice
2 teaspoons sugar
Clean chicken inside and out with water and remove excess fat. Starting at the neck side, use your fingers to loosen the skin from the breast meat and thighs
Combine paprika, 1 tablespoon thyme, ½ teaspoon salt, ¼ teaspoon salt, ¼  teaspoon pepper. Rub under the loosened skin. Thinly slice lemons and arrange under skin of chicken. Cut remaining lemon into quarters and place them inside the cavity of the chicken.
Coat a roasting pan with cooking spray or a little oil and place chicken in pan. Brush chicken with oil on the outer skin. Cover with aluminum foil and bake for 30 minutes at 425 degrees. Uncover and bake another 50 minutes at 375 degrees until done. Place on cutting board and let it rest for 15 minutes.
Remove grease from drippings and place gravy in a pan on stove over medium heat. Mix flour into a small amount of gravy in a cup and add to drippings. Add wine and bring to a boil while stirring. Add broth, juice, sugar and remaining ¼ teaspoon pepper and ½ teaspoon salt to pan until thickened. Remove from heat.
Carve chicken, without skin and lemons and serve with gravy. Garnish with a lemon slice.

Garlic Roasted Potatoes
8 small Red Russet Potatoes
¼ cup of Olive Oil
1 teaspoon paprika
2 teaspoon crushed or powdered garlic
½ teaspoon salt
½ teaspoon pepper
Cut potatoes into quarters, so the pieces are approximately the same size.  Combine ingredients in a bowl first and then add potato pieces and toss.  Pour coated potatoes into a glass baking dish and put in the oven once you take the cover off the chicken.  The potatoes will be ready when you are ready to take out the chicken.

Sautéed Asparagus with Crunchy Topping

1 bunch asparagus
1 ½ tablespoons Olive Oil
Dash of Salt & Black Pepper to taste
For topping:
¼ cup chopped walnuts or almonds
¼  teaspoon garlic powdered or crushed
1 tablespoon parsley
Dash of Salt & Black Pepper

Set a large pan on the stove over high heat.  Rinse Asparagus well – snap off the tough ends.  Drizzle with olive oil and toss to coat.  Place asparagus into hot pan and season with salt & pepper.  Toss several times.  Cover pan and reduce heat to medium.   Toss occasionally for even cooking.  After about 2 minutes, throw in nuts and spices and continue to toss over the heat.  Total cooking time about 4-6 minutes.

Dessert:  Strawberry Cream Cheese Puffs with Chocolate Sauce
¼ cup cream cheese at room temperature
4 Tablespoons light brown sugar divided in half
2/3 cup coarsely chopped fresh strawberries
¼ teaspoon cinnamon
One 8 count package refrigerated crescent rolls
2 Tablespoons sweet cream butter melted
Chocolate Sauce:
Your choice:  Dove or similar ice cream topping soft chocolate sauce (Dark Chocolate is best) or use honey if chocolate is not your favorite.
Pre-heat oven to 375 degrees.  Blend the cream cheese, 2 tablespoons of the brown sugar and cinnamon in a bowl.  Gently stir in the strawberries.  Unfold the crescent roll dough into four rectangles.  Smooth the dough together along the diagonal dotted line.  Divide the strawberry cream cheese mixture among the four pieces, spooning onto the bottom half of the rectangle.  Fold the dough over and pinch the edge together with your fingers or the tines of a fork.  Place on a non stick cookie sheet or pan and bake for 10-12 minutes or until golden brown.  Brush puffs with melted butter and dust with remaining brown sugar before serving.  Drizzle with chocolate sauce or honey as preferred.  Enjoy!!

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