Planning a dinner at home may be the least thing on your ideas to celebrate Valentine’s Day with that special someone. But with the help of your trusty outdoor grill, you can easily whip up a fabulous dinner for two.
In this article, you can choose from 10 different grilled recipes that are not only easy to do, but also made up with many aphrodisiac foods that will set the mood, cause sparks to fly and make this Valentine’s Day one you will never forget.
10 Grilled Aphrodisiac Recipes for Valentine’s Day
Grilled Oyster Shooters
In addition to being associated with the Aphrodite, the Greek goddess of love, oysters are rich in zinc which has been found to increase testosterone levels. They also contain dopamine which is known to increase your libido. At the same time, it is one of those foods that you can eat in a very seductive manner.
8 fresh oysters in shells
1/3 cup fresh lemon juice
3 tablespoons Worchestershire sauce
hot pepper sauce and salt to taste
- Preheat your outdoor grill. Meanwhile, in a small mixing bowl, combine the lemon juice, Worchestershire sauce, hot pepper sauce and salt until well blended. Set the sauce aside.
- Place the whole oysters on the hot grill on direct heat. Grill the oysters for about 5 minutes, or until the oysters open and the juices start sizzling on the hot coals.
- Remove the oysters from the grill and pry off the top shell. Slide a knife between the oyster and the shell to disconnect it from the shell.
- Arrange the oysters on a plate. Top each one with a teaspoon of the sauce. Serve while still warm.
Grilled Fennel Salad
Studies have shown that fennel contains nutrients that mimic estrogen and even help increase breast size among women. At the same time, the pine nuts in this light, and refreshing salad helps boost the testosterone levels among men.
1 fennel bulb, trimmed with the fronds reserved
1 Tablespoons olive oil plus additional for drizzling
1 large orange
1/2 small red onion
Handful of small black olives, pitted
Handful toasted pine nuts
Zest and juice of 1 lemon
- Preheat the outdoor grill. Meanwhile, cut the fennel bulb into 1/4-inch thick slices. Toss the fennel slices lightly in olive oil.
- Grill the fennel slices until they are golden and tender on both sides. Remove them from the grill and arrange them on a serving platter.
- Using a fine grater, grate the zest of the whole orange into a small bowl. Set this aside. Slice the orange in half. With a sharp knife, peel away the white pith from 1/2 of the orange, making sure that it is completely removed. Cut the orange into sections and arrange these over the fennel slices. Take the remaining half of the orange and squeeze the juice over the whole salad, taking care that no seeds fall into the salad.
- Slice the onion into paper thin slices. Lightly toss the onion slices in the lemon juice and arrange this over the salad.
- Scatter the olives and toasted pine nuts over the salad. Drizzle the lemon juice and olive oil over the salad. Garnish with the orange zest, lemon zest, and fennel fronds, and serve.
Scallops over Fennel, Apple and Blood Orange Salad with Champagne Pomegranate Vinaigrette
This grilled recipe is not only filling enough to serve as the main course, but it’s also loaded with a ton of aphrodisiac foods to really get you and your partner ready for a romantic night ahead.
1/4 cup champagne
2 Tablespoons champagne vinegar or white wine vinegar
1 small shallot, finely minced
1 Tablespoon honey
1/3 cup extra virgin olive oil
1/4 cup pomegranate seeds
1 bulb fennel
1 Granny Smith apple, cut in half
1 small blood orange, sliced into rounds
4 dry-pack scallops
- Preheat your outdoor grill on medium heat.
- In a small mixing bowl, add the champagne, vinegar, shallot, and honey. Whisk everything together until well combined. Drizzle in the olive oil a little at a time while whisking continuously until the dressing emulsifies.
- Pat dry the scallops and season these all over with salt and pepper. Take the fennel bulb and cut the stalks and fronds off, reserving the fronds for later. Cut the fennel bulb into quarters.
- Brush a little bit of the vinaigrette on the scallops, apple halves, fennel bulb quarters and blood orange slices on both sides. Place these on the grill. Cook the scallops until they are barely cooked through, about 3 to 5 minutes and then set aside. Continue grilling the fruits and vegetables until they are slightly charred. Take these off from the grill.
- Cut the grilled fennel and apple into thin slices. Toss these along with the grilled orange slices with a little bit more of the vinaigrette until they are barely coated.
- Place a mound of the salad on a plate. Top this with two pieces of the scallops. Garnish with pomegranate seeds and fennel fronds. Serve along with a glass of the same champagne you used in the vinaigrette.
Lamb Lollipops with Warm Mint Pesto
No grilled Valentine’s Day dinner would be complete without a bit of grilled meat, so this bbq recipe is a definite showstopper. The fresh mint pesto not only helps cut through the rich meat of the lamb but also contains mint, garlic, red pepper and pine nuts, all of which have been found to be great aphrodisiac foods.
1 Frenched rack of lamb with 6-8 rib bones
2 Tablespoons butter
1/4 cup plus 1 tablespoon extra virgin olive oil
1 teaspoon coarse or kosher salt
1/2 cup fresh mint leaves
1/2 cup fresh parsley leaves
1 clove garlic
1/2 teaspoon crushed red pepper
1/4 cup pine nuts
1 Tablespoon rice vinegar
2 Tablespoon water
- Preheat your outdoor grill on medium heat.
- Add the parsley, mint, red pepper, garlic, pine nuts, 1/4 cup olive oil, vinegar, and water into a food processor. Pulse the ingredients until it forms a thick sauce. Season with salt to taste.
- Cut the rack of lamb between each of the rib bones to make small chops. Trim off the excess fat. Drizzle both sides of the rib bones with olive oil and season with salt.
- Grill the chops for 5 minutes on each side, flipping once. Take these off the grill and wrap in aluminum foil. Let the chops rest for 10 minutes.
- Meanwhile, transfer the mint pesto mixture into a small saucepan and add the butter. Place on the grill and gently stir in the butter until it is completely melted, taking care that the butter does not split in the pesto mixture.
- To serve, arrange 3-4 chops onto a plate. Drizzle a little bit of the mint pesto over the chops. Transfer the remaining pesto into a small bowl and serve on the side.
Ginger Orange Glazed Salmon
Now, we know that salmon is rich in omega-3 fatty acids which help lower blood cholesterol levels. But did you know that omega-3 fatty acids also help maintain sex hormone production at optimum levels? Add a little bit of garlic to improve your stamina and ginger to increase your libido, and this grilled recipe will get you all ready for one hot night.
1 lb. salmon fillet
1 Tablespoon orange zest
1 1/2 Tablespoons fresh ginger, peeled and grated
1 Tablespoon stone ground mustard
1 clove garlic, finely minced
1/3 cup fresh orange juice
3 Tablespoons grapeseed or olive plus more for drizzling
1/4 teaspoon sea salt
Blood orange circles for garnish
- In a small mixing bowl, combine the orange zest, ginger, mustard, garlic, orange juice, and 1 tablespoon of oil. Whisk these together until well combined.
- Place the salmon fillet in a large zip-lock bag and pour the marinade into it, making sure that the salmon is well covered by the marinade. Allow this to marinate for at least 1 hour.
- Fire up your grill while waiting for the salmon to marinade so that it reaches 350 degrees. If you’re using a charcoal barbecue grill, make a well in the center of the grill so that there is room for the salmon to grill on indirect heat.
- Take out the salmon from the zip-lock bag and sprinkle with sea salt. Place the salmon skin side down on direct heat. Allow this to grill for about 6 minutes or until the skin is crispy.
- Flip the salmon carefully, placing it on the indirect heat. Allow this to grill until the fish is cooked through.
- Place the salmon fillet on a plate. Garnish with the blood orange slices and serve.
Grilled Figs with Mascarpone and Smoked Chocolate Ganache
Figs and chocolate don’t only go well in terms of flavor. They are also both very potent aphrodisiacs. Legend has it that figs were one of Cleopatra’s favorite foods. With her being able to snag the mighty Julius Caesar and Marc Antony, feasting on figs for dessert is definitely worth a try.
6 ripe figs
2-3 barbecue skewers
1/3 cup mascarpone cheese
1 1/2 cups cream
3/4 cup semi sweet chocolate chips
A handful of cherry, apple or persimmon wood chips
- Heat up your outdoor grill and throw in the wood chips along with the charcoal, dividing the area in your grill so that you have an area for direct heat and indirect heat. Close the lid for 30 minutes to allow the smoke to build up.
- In a small saucepan, pour in the cream chocolate chip pieces. Place the saucepan on the indirect heat portion. Close the lid to allow the smoke flavor to infuse into the chocolate.
- After 15 minutes, open the lid to stir in the chocolate until the chocolate is completely incorporated into the cream. Close the lid for another 5 minutes. Take this off from the grill and allow this to cool for 10 minutes.
- While waiting for the ganache to cool, wash the figs and cut them in half lengthwise. Carefully thread 4 fig halves onto a skewer.
- Place the figs onto the grill with the cut side down on direct heat. Grill the figs for 2 minutes or until grill marks appear on the cut side of the figs. Remove the figs from the grill and allow these to cool for a few minutes.
- To serve, spoon a bit of the chocolate ganache on the plate. Arrange 6 fig halves on the plate. Add a dollop of mascarpone cheese onto each fig half and drizzle with more of the chocolate ganache.
Marinated Grilled Asparagus
In addition to its rather suggestive shape, asparagus is also rich in vitamin B which helps produce histamine, a hormone that’s important in maintaining a healthy sex drive for both men and women.
2 bunches fresh asparagus
1/4 cup red onion, chopped
2 Tablespoons garlic, minced
1/4 cup olive oil
Juice of 1 lemon
1 lemon, sliced into circles
1/2 teaspoon cayenne pepper
1 Tablespoon chopped fresh rosemary
- Preheat your outdoor grill to 350 degrees with an area for indirect heat.
- In a small mixing bowl, combine the onions, garlic, olive oil, lemon juice, cayenne pepper and fresh rosemary until well combined. Set aside.
- Wash the asparagus and trim these about 2 inches from the base. Toss the asparagus in the marinade until they are all well coated.
- Overlap 2 pieces of aluminum foil and pull up the sides of the foil to keep the liquids from running out. Place the asparagus and the marinade in the center of the foil and spread it out evenly. Add the lemon slices on top of the asparagus.
- Enclose the asparagus in the foil, making sure to seal the edges very well. Place the aluminum pouch onto the grill. Close the lid and cook this for 20-25 minutes. Remove from the grill and open the pouch to serve.
Chocolate Coffee Rubbed Steak with Coconut
This grilled steak will warm the hearts of any carnivore not just because of its rich flavors, but also with a number of aphrodisiacs added into the rub.
1 2lb New York strip steak
1 teaspoon ground coffee
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 teaspoon chili powder
1/2 teaspoon smoked paprika
1 teaspoon unsweetened cocoa powder
1 teaspoon coconut sugar
1/8 teaspoon ground cinnamon
pinch of pepper
- In a medium mixing bowl, mix together the ground coffee, salt, garlic powder, onion powder, chili powder, smoked paprika, cocoa powder, coconut sugar, ground cinnamon and pepper until well combined. Set aside.
- Take the New York strip steak and trim off any of the excess fat. Coat the steak completely with the rub, pressing the rub into the steak so that the rub sticks. Wrap the steak tightly in cling film and let it marinade in the refrigerator for at least an hour.
- Preheat your outdoor grill to 400 degrees, making sure that you move all the charcoal onto one side so that you have a place for indirect heat.
- Take out the steak and bring it up to room temperature. Remove this from the cling film and place it on direct heat for 2 minutes on each side to sear the meat and you get a bit of those grill marks on them.
- Move the steak to the indirect heat section of your bbq grill and continue cooking until it has reached your desired level of doneness. Take this off from the grill and place it onto a plate. Cover with aluminum foil and allow this to rest for 5 minutes.
- Remove the foil and slice the steak. Garnish this with toasted coconut flakes and serve.
Grilled Portobello Eggplant Burger with Cauliflower Cashew Cheese
You don’t need to be a vegan to fall in enjoy this grilled recipe, especially on Valentine’s Day. Mushrooms are an excellent source of zinc which helps boost your sex drive. Since sometimes size matters, the huge portobello mushrooms used in this recipe would surely fit the bill.
8 large portobello mushrooms, cleaned and stems removed
1 large Italian eggplant, cut into 1/4-inch thick rounds
2 cups cauliflower heads, stems removed
1/2 cup raw cashews soaked in 1 cup of water for an hour
1 garlic clove, minced
2 Tablespoons lemon juice
1/2 teaspoon salt
1/4 cup water
1 large heirloom tomato, sliced into circles
1 small cucumber, sliced into circles
1 large sweet onion, sliced into circles
1 bunch of spinach leaves
4 Tablespoons olive oil
1 Tablespoon sesame seeds
salt and pepper to taste
- Heat up your outdoor grill to 400 degrees.
- Brush the mushrooms and the eggplant slices with olive oil. Grill the mushrooms and eggplant slices for about 10 minutes over indirect heat. Flip the slices and grill for another 5 minutes or until the mushrooms have softened, and the middle of the eggplant becomes dark in color. Set this aside and allow to cool.
- Combine the cauliflower heads, cashew nuts, garlic, lemon juice, salt, water, salt and pepper in a food processor. Pulse this until it forms a loose crumble.
- To serve, layer the mushrooms, eggplant, cauliflower cashew cheese, tomato, cucumber, onion, and spinach leaves to make a burger. Sprinkle on some sesame seeds and serve.
Raspberry Molten Chocolate Cake
What better way to end a sumptuous grilled Valentine’s Day dinner than with a luscious chocolate cake? How about a molten chocolate cake that’s both gluten-free and vegan?
2 10-ounce bags of raspberries in syrup, thawed
1/2 cup gluten-free multi-purpose flour
3 Tablespoons unsweetened cocoa powder
1 teaspoon baking powder
2 Tablespoon Smart Balance, softened
1/2 cup plus 1/3 cup packed brown sugar
1 teaspoon gluten-free vanilla extract
1/4 cup coconut milk
- Heat up your outdoor grill to 350 degrees. Grease the inside of individual casserole dishes with Smart Balance. Please the greased dishes on a cookie sheet and set aside.
- Drain the thawed raspberries and reserve the juice.
- In a small bowl, mix together flour, 1 tablespoon cocoa powder and baking powder until well combined. Set aside.
- In a medium mixing bowl, beat the Smart Balance with an electric mixer on medium speed for 30 seconds. Add 1/2 cup packed brown sugar and vanilla extract. Beat on medium speed until thoroughly combined.
- Alternately fold in the flour mixture and coconut milk to the Smart Balance mixture until everything is incorporated and the batter is smooth.
- Fill half of the casserole dish with the chocolate batter mixture. Top the cake batter layer with 2 heaping tablespoons of the drained raspberries, pressing these around the dish with the back of the spoon until the cake batter is completely covered. Drizzle 1 tablespoon of the reserved raspberry syrup on top the raspberries. Do the same for the remaining casserole dishes.
- In another small mixing bowl, mix together the remaining 1/3 cup of packed brown sugar and 2 tablespoons of cocoa powder until it forms a crumble. Sprinkle 1 1/2 tablespoons of the crumble over each of the casserole dishes, making sure that the crumble is sprinkled evenly and it completely covers the raspberries.
8. Place the casserole dishes onto the grill over indirect heat. Close the lid and allow this to bake for about 35-40 minutes, or until the crumb topping forms a crispy shell and the raspberry juices are bubbling through the cracks of the topping. Remove the casserole dishes from the grill and place them on a wire rack and allow this to cool for at least 20 minutes before serving.