“Mysticism, romance & recipes. The perfect go-togethers!”
‘Like Water for Chocolate’ was a very popular novel published in 1989 by first-time Mexican novelist Laura Esquivel.
The novel follows the story of a 15 y.o. girl named Tita who longs her entire life to marry her lover, Pedro, but can never have him because of her mother’s upholding of the family tradition of the youngest daughter not marrying but taking care of her mother until the day she dies. Sad and heartbroken by her situation, Tita is only able to express herself when she cooks, having a love of the kitchen and a deep connection with food, so deep in fact that her strong emotions wondrously become infused into her cooking, and she unintentionally begins to affect the people around her through the food she prepares. After one particularly rich meal of quail in rose petal sauce flavored with Tita’s erotic thoughts of Pedro, she sends all the dinner guests at the table into a sensual frenzy.
The meaning behind the saying “like water for chocolate” stems from the Mexican cooking tradition of preparing hot chocolate with water rather than milk. The water is brought to a boil and chunks of chocolate are dropped in it to melt. When someone is said to be “like water for chocolate,” its meant that that person is as hot as the boiling water that receives and melts the chocolate, a delicious metaphor for being in a state of passion.
Which brings me to the point of this particular blog. I love men who cook. There’s something very stimulating about the more aggressive, hunter/warrior of our species performing such a nurturing act as feeding. I’ve almost always been involved with men who’ve incidentally loved being in the kitchen. They quickly found out that the fastest way to my heart (and G-spot) was to prepare a full-course meal for me with their own two hands…
The sensual nature behind this act is not lost on most women, gentlemen ; )
As prepared and photographed by Anthony (Bebé Dulce) Black
Yassa is a spicy Senegalese dish basically made up of a lemon-mustard marinade/sauce with plenty of onions, served over chicken, mutton or fish on a bed of rice. The West African chef has many options of fish for Poisson Yassa that may not be available elsewhere, so you’ll do best to select any firm-fleshed fish that won’t fall apart on the grill. Anthony chose branzino for this recipe.
1/2 cup peanut oil (or any cooking oil)
4 (or 6, or more!) onions, cut up
8 tablespoons lemon juice
1 bay leaf
4 cloves minced garlic
4 tablespoons vinegar (cider vinegar is good) (optional)
2 tablespoons Dijon mustard (optional)
1 to 2 tablespoons Maggi® sauce (or Maggi® cubes and water), or soy sauce (optional)
2 habaneros, cleaned and finely chopped (optional)
cayenne pepper or red pepper, black pepper, salt (to taste)
1 large fish or several small fish: whole, filleted, or cut into serving-sized pieces
1. Cut several slits in the side of the fish to allow it to better marinate.
2. In a glass bowl or baking pan mix all ingredients (except the fish) to make a marinade. Place the fish in the marinade, covering both sides, and allow it to marinate an hour. Remove fish from the marinade, but save the marinade.
3. Cook according to one of the following methods:
– Cooking method 1: Cook fish over an outdoor grill (or broil fish in a hot oven) until done. If grilling: a hinged wire basket made for holding fish on the grill is very useful.
– Cooking method 2: In a frypan, fry the fish on each side in hot oil until done.
4. While fish is cooking: Pour the marinade into a saucepan and bring to a slow boil. Reduce heat and simmer until the marinade thickens into a sauce.
5. Place the fish over cooked rice on a serving dish and cover with sauce.
Serve Ginger Beer or Green Tea with Mint with or after the meal.