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Spicy Bananas
Spicy Bananas
Spicy Bananas


Recipe: Black Bean Stuffed Ancho Chilies, aka The Forbidden Black Bean



In the early Middle Ages, to help prevent Catholic nuns from breaking their vowed celibacy, Saint Jerome forbid them to eat black beans. Lore had it that based on the way the legumes grew, they promoted fertility in women. And though the Law of Similarity is more anecdotal then verity black beans do contain the amino acid trypotphan, which relaxes the body and eases the mind from daily stress. Black beans grow nestled in a protective casing, resting like a child growing in its mother. Then, when large enough the bean emerges from it’s pod, glistening black like a smooth pond on a moonless night. Thrown in the bottom of a large pot of water the bean appears smooth like pebbles washed ashore. Once cooked, it becomes palatably plump adding meatiness to any dish.

Possibly, women were getting pregnant after nights of eating black beans due to the legumes nutritional content more than its physical similarity to a woman with child. Black beans contain protein, fiber and folate. Even if these beans don’t stir up strong feelings of desire in you, eat them for their protein. Unlike animal protein, beans digest quickly, so your body can take what its needs and continue at the task hand. I like to add garlic and cumin to black beans and serve along side eggs, rice, or corn tortillas then top with sour cream and avocado. Black beans can substitute oil in brownies, getting even the pickiest eater to devour this aphrodisiac. This month’s recipe, Stuffed Ancho Chilies is a show stopper at the dinner table. I find that this dish finishes faster and more efficiently if two people are working on it. Serve these peppers as an hor d’oeuvre at parties, or along a side salad that is covered in a lime dressing.

Black Bean Stuffed Ancho Chili Peppers


  • 8 ancho chili pepper (large at least 3 ounces)
  • 15 oz. can tomatoes with juice (can stewed)
  • 3/4 pound Yukon gold potatoes (or any yellow potatoes)
  • 1 12 oz. can black beans
  • 1/2 tsp. cumin
  • 3/4 pound monterey jack cheese
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper


  1. Rinse chiles, then cover with cold water in a bowl and soak, weighted with a full tea pot, brick or large stone (to keep submerged), until completely rehydrated (most will turn a brighter red), about 8 hours. Do not drain chiles.
  2. Put oven rack in middle position and preheat oven to 350 degrees F.
  3. Remove 1 chile from soaking liquid and, working over a bowl and sieve, cut a slit down one side with scissors and let interior liquid and loose seeds drain into sieve and bowl. Carefully cut out seedpod, leaving stem intact and letting any easily loosened seeds fall into sieve, then arranging the chiles, cut sides up, in 1 layer in a 13-by 9- inch (3-quart) baking dish.
  4. Reserve 1 cup chile-soaking liquid for sauce. Turn chile seeds out of sieve in a shallow baking pan and spread evenly, then toast in oven, stirring occasionally until dry, fragrant, and a few shades darker, about 8 to 10 minutes. Cool seeds in pan on a rack, then finely grind in a grinder (you should have about 1 tablespoon).
  5. Puree tomatoes, including juice from can, in a blender with reserved soaking water, ground chile seeds, and 1/2 teaspoon salt until smooth, then transfer to a 3-quart heavy saucepan and boil, stirring occasionally, until sauce is thickened slightly and reduced to about 2 cups, 5 minutes.
  6. Roughly chop potatoes. Cook in a 3-quart pot of boiling salted water until tender, about ten minutes. Drain in a colander and rinse under cold water to stop cooking.
  7. Put potatoes, drained black beans,cumin, 1/2 tsp. salt, and 1/2 of the cheese into a large bowl and mash with the back of a fork or a potato masher.
  8. Fill chiles generously with stuffing (about 1/3 of a cup each, slit will not close over it). Pour sauce around (not over) chiles, then cover the peppers with the remaining cheese, top with fresh cracked black pepper.
  9. Bake until sauce is boiling over, and cheese is bubbly and golden, about 35 to 45 minutes.
  10. Serve warm.

Recipe: Ginger Brew


Its invigorating aroma, distinct flavor, and strong medicinal properties make ginger a powerful root. Known for centuries as an effective aid to digestion, it calms the stomach, eases nervousness, alleviates migraines, thins the blood, and improves the metabolism. An excellent remedy for people troubled with indigestion after eating or for pregnant women who suffer from morning sickness. However, it’s ability to increase circulation and send oxygen-rich blood to sensitive areas is the reason behind it classification as an aphrodisiac.

A number of ancient physicians, philosophers, and famous lovers wrote of this amorous spice. Pliny concluded it worked as a natural male stimulate. The Koran envisions ginger at feasts in paradise. TheKarma Sutra, under the chapter occult practices, eludes that ginger can improve sexual and romantic satisfaction. And how could I forget to mention that even French paramour of King Louis XV, Madame du Barry, served ginger to all her lovers, including her beloved king.

In this month’s recipe I simmer ginger for an hour to make an elixir that can be served over ice with smashed strawberries or shaken in a cocktail shaker with lime, ice, and dark rum. Either way you serve this zingy brew it is a sure crowd-pleaser that will be requested numerous times.

Ginger Elixir (adapted from Bon Appetit June 2014)

  • 8 ounces of ginger, minced
  • 6 cups of water
  • 1/2 cup fresh lemon juice
  • 1/4 cup agave

Serve over ice with muddled strawberries or make it an adult beverage by shaking with

dark rum, ice, and lime.

1. Mince ginger, turn a chef’s knife flat with pressure on the blade, and scrape across the minced ginger.

2. Put water in large pot over high heat. Put the ginger in the water and bring to a boil.

3. Once the water begins to boil turn down to a simmer. Let simmer for 1 hour.

4. Remove pot from heat and strain the water into a heat-safe container.

5. Add the lemon and agave. Stir to combine the ingredients.

6. Serve over ice with muddled strawberries or make it an adult beverage by shaking with dark rum, ice, and lime.

My Pleasing Aphrodite Writings


I’m going to post my Pleasing Aphrodite writings. I believe they are my best blog entries. I throughly enjoyed writing the series. It always made me feel sexy when I was writing it, like a seasoned woman with large breasts and hips standing in the wind with only a silk robe on. Perhaps, I am visioning myself as a old women that never gives up on creating sexual desire.

I wrote for the website for two years. During those years I got my college degree at NYU, fell in and out of love, and lived in the East Village in Manhattan. Times have changed since I wrote that collection. I now live in Williamsburg (Brooklyn),  have a new love, and am a working professional (with a few side jobs and freelance gigs on the side of course: (shrug) I’m a New Yorker.)

Rereading each entry was a trip down memory lane. I remember the emotions more then the actual events going on at the time I was writing each piece. I’d say to myself, “That was an exciting time in my life,” or “I was so lonely around that time.” But to fill you in how I feel right now? I’m joyful! I have a fresh love with an old friend.

We leave for Saint Martin in 10 days for Christmas. And just like everything in my life, a lot okra-image7of our relationship revolves around food. We go out to fantastic restaurants at least twice a week,  I cook for him a few meals a week, and I prepare food for all of our friends all the time.

He makes me feel beautiful, and fills me with passion. We’re still in the fun phase where we day dream about each other, and everything is still fresh and new (even though we have known each other for years).

I hope to use this blog going forward, as a vehicle to introduce my aphrodisiac recipes. My research shall continue. I will make the same promise I made my lover, if you or I get bored, I will shake things up, and start to make orgy stew;)



Recipe: Grilled Shrimp Pescado; Whirlwind Weekend


I had a whirl wind weekend, loaded with boys, booze, and bbq.

Friday, I caught up with my best guy friend. We’ve been tight for 9 years, and always have fun together. This particular friend has been going through a break-up that I think is ridiculous. Why? because the chick is a crack head, and all crack heads are ridiculous. The catch 22 here is we’ve both known this woman for years. So needless to say, since there is so much history between them, he’s distraught over her. So, I go meet him, to cheer him up.

IMG_4982We walked down Bedford, stopped at a jewelry table, picked-up a couple of necklaces, and headed to Hotel Delmano to order my favorite rum cocktail, the Hemingway Daiquiri. Luckily, Bobby was bartending! He makes this cocktail the best, and knows exactly what we drink.

After a quick cheers,  my friend and I get chit-chatting about this-and-that. Then, the conversation turns to how I should be his girlfriend.

This isn’t the first time I’ve heard this. Once,  5 or 6 years ago he asked me this, and I slapped him, right then and there. Then, he did it again at the end of my last relationship. He’d say, “I’m gonna steal you away from him”. It would make me blush.

Tonight, he’s suppose to meet me at the end of the night for ice cream. I want to talk to him. I have doubts, and I adore his friendship. It’s one of the coolest relationships I have in my life right now, and I don’t want to screw that up. But he’s fun, and I like fun. So, I do hope I see him tonight.

I’m not quite sure if he will even show. He said he was going to a concert in the city. He’s probably drunk, and with the girl he was dating last weekend. So…I kind of think he won’t show. That’s ok though, it will give me time to work, and lets me know where he really stands.

But while I wait, I’m having a cook-out with my roommates. I’m making Salad with Bacon Blue Cheese Dressing, and Shrimp in a Pescado Sauce. Here’s the recipe.


Grilled Pescado Shrimp

Equipment: 2 Large bowl, brick or a full teapot, bamboo sticks soaked in water, hot grill or grill pan, serving platter

2 pounds of shrimp, cleaned, tails left attachedIMG_4965

2 dried ancho chiles, stemmed and seeded

2 cups crushed tomatoes

1/4 cup water the ancho chiles were rehydrated in

2 cloves of garlic made into a paste with sea salt

1 teaspoon dried oregano

1/2 teaspoon dried cumin

2 teaspoon Worcestershire sauce

1-2 limes, cut in half

1/4 cup fresh cilantro, roughly chopped


  1. Bring 5 cups of water to a boil. Add the dehydrated ancho chiles, and place a brick or weighted object on top the chiles tomake sure they stay submerged. After 8 hours, drain the peppers and reserve the liquid (the liquid really adds  nice flavor to a plethora of sauces).
  2. Place the rehydrated chiles (seeds and stems removed), crushed tomatoes, chili water, garlic, oregano, cumin, and Worcestershire sauce in a blender and mix for 2 minutes or until the sauce is smooth.
  3. Place the shrimp and sauce in a large mixing bowl, and chill for thirty minutes.
  4. Thread the shrimp on bamboo skewers.
  5. Heat the grill to high. Place the bamboo skewers and limes flesh side down over the flames. Cook until the shrimp are pink. About 3 minutes.
  6. Put the shrimp on a beautiful platter and squeeze generous amounts of lime over the shrimp and sprinkle with fresh cilantro.





The Summer of Love

TawnyaTaurusresizeOh my god! My Spicy Bananas how I have missed you!

Things are going to be a little different around this blog now. I want to open up more about myself on this space. Things have been a little sterile on Spicy Bananas, because honestly, I didn’t want to share the heart break I was feeling as the relationship that once made me so happy eventually made me sad.  But now…..I’m single, and having such a great time. Probably too good of a time, since it’s already the end of July and I haven’t written a thing on here!

My nights have been filled with fun dates, lively dinner parties, amazing food, and strong cocktails. I’ll admit,  I have been using dating multiple men as a way to distract myself from my break-up, but  hey I’m making up for lost time.

Last night, my roommates and I grilled on our roof. I didn’t have a date, but it was a picnic of all men. We grilled steaks, chicken, and stuffed mushrooms filled with sweet crab and cream cheese. For salads we had a cucumber salad that I made, and a kale salad prepared by a guy that makes raw chocolate bars and sells them to coffee shops and organic grocery stores around Brooklyn. My favorite part was the steaks.

It was a really mellow night; however, the problem was I was feeling pretty frisky. So, coltish in fact, I almost pulled my roommate’s best friend aside to ask him to secretly take a shower with me. I had a few chances, but I chickened out and went to bed alone.

I was half hoping the guy that took me to Verde Coal Oven on the back of his motorcycle would call me after his bachelor party got over, but I still haven’t heard from him yet.

On that note, I will give you the recipe to the appetizer I served at last nights BBQ.



Mixing Bowl, Spoon, chefs knife


3 cups low-fat Greek yogurt

1 6-inch kirby cucumber or English cucumber, shredded

1 clove garlic turned into a paste

1/4 cup fresh mint, minced

1/2 tablespoon dried oregano

1 tablespoon of olive oil

2 tablespoons of lemon

fresh cracked pepper


Combine all of the ingredients in a large mixing bowl and stir until well combined.