Damiana, a light herbal-based liqueur made with the Damiana plant, grows in Baja California, Mexico.  The bottle, modeled after an Incan goddess, is an artful Valentine gift all in itself.   Both the indigenous people of Mexico and the Mayans have used Damiana to increase stimulation and libido!  

MAYAN MAGIC

1½ oz Crème de Damiana
1½ oz Cognac
3 oz Alizé, a French liqueur infused with premium spirits

Combine in a cocktail shaker with crushed ice.  Shake then strain into a tumbler with ice. 

CRISP ARUGULA SALAD WITH BALSAMIC POMEGRANATE VINAIGRETTE
Prepared in 5 minutes or less and can be made the night before.

2 bunches of fresh arugula, washed, patted dry and long stems removed
3 tbs extra-virgin olive oil
1 tsp Dijon mustard
1 tsp balsamic vinegar
1 tbs pomegranate or prune juice, adds a slightly tangy and sweet taste to vinaigrette

Combine the mustard and vinegar in a small bowl with a whisk.  Slowly drizzle in the olive oil a little bit at a time while vigorously whisking until the oil has been completely incorporated.

The vinaigrette should maintain a thick consistency.  Add the pomegranate juice and whisk until well-combined.

Before serving, remove the prepared crisp arugula from the refrigerator and toss with vinaigrette in a large salad bowl.  Serve immediately.  Serves 4.

SEARED PORK TENDERLOIN WITH SPICED COCOA RUB
Prepared in 25 minutes or less with spice, oh so nice!

½ tbs whole white peppercorns
½ tbs coriander
½ tsp ground cayenne pepper
2½ tbs ground cinnamon
1 tsp ground nutmeg
½ tsp ground cloves
2 tbs unsweetened cocoa powder
2 tbs sea salt
1 two-lbs boneless pork tenderloins, fat and silver skin removed
1 tbs extra-virgin olive oil

Preheat oven to 400°F. 

Prepare spiced cocoa rub by combining white peppercorns and coriander in a medium saucepan over medium heat.

Toast white peppercorns and coriander seeds until they begin to pop.  Remove from heat and grind to fine powder in a spice mill or coffee grinder.  Mix the ground pepper and coriander with remaining spices, cocoa and salt in a small bowl.

Rub with your fingers the prepared pork tenderloins with a generous amount of the spiced cocoa rub.

Heat the olive oil in a large sauté pan over medium high heat until hot but not smoking. Sear each tenderloin on all sides until a rich brown color, approximately 2 minutes on each side.

Remove tenderloins from heat and finish in the pre-heated oven for 10 minutes or until cooked through.

Let the tenderloins rest out of the oven for at least 10 minutes before carving into slices and serving on a platter.  Serves 4.

CHOCOLATE KISS MARTINI

1 oz Frangelico
2 oz Creme de Cacao White

Combine in a cocktail shaker with crushed ice then strain into a martini glass.  Garnish with dark chocolate shavings and a chocolate swizzle stick.

OLD-FASHIONED CHEWY ALMOND COOKIES
Prepared in 20 minutes or less.

8½ oz blanched almonds, often used in baking blanched almonds have been placed briefly in boiling to remove skins
1 cup sugar
1 tsp ground cinnamon
3 tbs unsweetened cocoa powder
3 egg whites, at room temperature and lightly beaten with a fork or whisk

Preheat oven to 375°F and position the racks to divide the oven into thirds.

Line two baking sheets with parchment paper and set aside.

Place the almonds and sugar in a food processor and pulse, scraping down the sides of the bowl, until almonds are finely ground, approximately 2 minutes.  Add the cinnamon and cocoa powder and pulse to blend ingredients.

Add the beaten egg whites into the processor while it's running.  Mix for approximately 30 more seconds or until the egg whites are completely blended into the almonds and sugar.

Spoon out a level tablespoon of almond batter for each cookie onto the parchment covered baking sheets and place each about 1 inch apart from each other.  

Bake for 18-20 minutes and rotate the sheets front to back and top to bottom after 9 minutes to evenly cook the cookies.  The cookies should puff a little before firming up and turning lightly brown around the edges.

Remove from oven and remove cookies with a spatula to a cooling rack to allow to cool to room temperature.  These cookies are perfect alone or even better to sandwich melted chocolate or to layer with raspberry jam.  The cookies can be packed in an airtight container and kept for up to 3 days at room temperature.