The Sexy Forever Recipe Bible (95 page)

Fill the large pot with 2 to 3 inches of water and layer the clams or mussels in the steam basket insert. Cover. Bring the water to a boil on high heat and occasionally shake the pan. It takes between 5 and 10 minutes to completely steam the mussels or clams. Peek in the pot and remove clams or mussels from heat when their shells are wide open. That means they are cooked.

To steam live lobsters, use the same method as above, allowing about 15 minutes for a 1½-pound lobster. Fresh lobsters will change color from their natural speckled brown tones to a bright red. Increase the cooking time 2 to 3 minutes for every additional ¼ pound.

Many crabs today are precooked and then frozen. To refresh frozen crabs, place them in a pot of boiling water for 1 to 2 minutes and drain. To steam live crabs, you will also need a large pot with a steamer insert. Add equal parts water to cider vinegar and fill the pot just slightly above the bottom of the insert. Layer the crabs with a sprinkling of Old Bay crab boil. Cover the pot. Bring water and vinegar to a boil and steam crabs until they turn bright pink and their legs can be easily pulled from their sockets.

Serve with small bowls of melted butter and lemon wedges.

seafood stew with red pepper rouille

PROTEIN, HEALTHY FATS, VEGETABLES
DETOX, LEVEL 1, LEVEL 2

2 tablespoons olive oil

1 onion, thinly sliced

1 fennel bulb, trimmed and thinly sliced

2 garlic cloves, smashed

10 to 12 saffron threads

1½ cups dry white wine (omit for Detox)

8 cups chicken stock or broth, preferably
homemade

1 tablespoon sea salt

Freshly ground black pepper

12 hard shell clams, preferably littleneck, well scrubbed

16 mussels, well scrubbed

½ pound bay scallops

½ pound rock shrimp (see
Note
), or peeled and deveined shrimp

8 crab legs (optional), scrubbed

1 medium tomato, seeds removed and diced

8 tablespoons (1 stick) unsalted butter, cut into 8 pieces

Juice from 1 lemon

¾ cup
Red Pepper Rouille

Place a large stockpot on medium heat. Add the olive oil, onion, fennel, and garlic. Cook for 10 to 15 minutes, until the vegetables are soft. Add the saffron threads and wine, and continue cooking until reduced by half. Add the stock, salt, and a few turns of freshly ground black pepper. Cook slowly over medium heat for another 20 to 30 minutes to let the flavors combine.

Add all the seafood (if the clams are particularly large, add them 3 minutes before the other seafood since they will take longer to open). Add the tomato, cover, and cook for about 5 minutes. Remove the lid and check on the seafood. The shellfish should be opened and the shrimp just cooked through. Discard any unopened shells. Add the butter and swirl to dissolve. Drizzle with lemon juice and serve in large bowls. Garnish with the red pepper rouille.

SERVES 4

FOR LEVEL 2
 Serve with 2 slices of toasted whole wheat bread with more red pepper rouille.

beef, pork, and lamb

I love the freedom
we have with the Sexy Forever plan to enjoy meat. These dishes make for exciting, flavorful meals. It’s hard to feel deprived when you can dine on grilled steaks, slow-cooked stews, tender chops, or beautiful roasts. As with most things in life, it’s about quality and balance.

I choose grass-fed, pasture-raised, and organic meats whenever possible. And you can taste the difference. Many of these meats are lean, but even if they have a high fat content, those of us on the Sexy Forever plan don’t overdo it on portions, as these real foods are filling and satisfy with essential protein. I do not shy away from meat.

When Alan and I were in Tuscany, a wonderful Italian housewife cooked for us and gave me the inspiration for
Pan-Fried New York Steaks with Fried Elephant Garlic
. Garnished with fried rosemary and whole red chiles, it takes only about 15 minutes to prepare and it’s a “Wow!” In the slow-roasted category, my
Twelve-Hour Roast Pork
shreds into succulent pieces, making an excellent choice for feeding a large crowd. Warning: they won’t go home until it’s gone! And the
Grilled Butterflied Leg of Lamb
makes your Easter or Passover holiday something very special. Plus it’s surprisingly easy … like so many of the recipes in this book.

I also love the summer months for grilling meats outdoors. Meats take to marinades beautifully, and a quick flash on the grill adds an extra bit of character as the meat and marinade sear over the hot fire.
Carne Asada
, made with a skirt steak, is a thin cut that cooks in a couple of minutes per side. It’s fabulous with
Pico de Gallo
. And try my
Baby Back Pork Ribs
for a savory version—something a little different from your regular barbecue sauce.

Go ahead. Take a bite.

christmas standing rib roast

PROTEINS, HEALTHY FATS, VEGETABLES
DETOX, LEVEL 1, LEVEL 2

2 tablespoons olive oil

One 7- to 8-pound standing rib roast (ask butcher to tie it but leave the bone attached)

Sea salt and freshly ground black pepper

1 bunch fresh rosemary

1 bunch fresh thyme

1 head garlic, cloves separated

2 shallots, finely diced

1 cup good red wine (use stock for Detox)

1 cup veal demi-glace (see Note)

½ cup beef stock, preferably
homemade

2 tablespoons (¼ stick) unsalted butter

Preheat the oven to 450°F.

Preheat a large sauté pan over high heat. Add the olive oil. Season the meat heavily with salt and pepper, then carefully sear it on all sides until it forms a dark crust (but not burned), about 3 minutes per side. Make sure all sides are evenly browned. (Use tongs for easier handling.)