Cook a Romantic Dinner With Sexy Results video (2min 33sec). Prepare a sensual meal chock full of aphrodisiacs and prepare for a night to remember.

Serve oysters as the first course. They're loaded with zinc which may increase testosterone levels and promote vaginal lubrication.

Prepare salmon, tuna, catfish, flounder, grouper, or snapper as the entree. All are high in an amino acid that may boost sexual function. Sprinkle on some crushed pecans to add a dose of zinc.

Avoid serving meat, especially to a female guest. It's difficult to digest, so it leaves diners sluggish. Besides, one study found that the smell of flame broiled meat reduces blood flow to the vagina.

Serve sensual side dishes that you can eat with your fingers....

Chef Jean-Pierre shows you how to prepare this quintessential New Orleans dessert, a scrumptious dessert that has become an international favorite.

One of my favorite desserts is a Banana Foster, Oh! love banana foster. It's so easy to make. Wait until you see it. 

We have a little butter in a pan and always be sure to use sweet butter now, don't use any salted butter. We're gonna put some brown sugar in here. And we're going to let that melt for a second. We're going to put a little bit of cinnamon. We'll put a touch of lemon juice, don't put too much lemon juice. It's going to help offset the butter. There will be a little bit of fat in there, that's wonderful.

Now we'll take some banana. And we're going cut banana, make sure it's nice and ripe. You don't want a green banana in there.

A five-star recipe for New York Strip steak with an incredible cream sauce cooked with green peppercorns, onions, shallots, butter, and cognac. The green peppercorns, combined with cognac, adds an exceptional flavor to this savory sauce. This is a recipe that is sure to become a favorite!

Whenever someone asks me "what is your favorite dish?" I always tell them "a Steak Au Poivre" which is a Peppercorn Steak. I love it with the filet mignon, I love it with a New York strip, I love it with a t-bone steak, I love it with the duck, I love it with the tuna. It's the sauce that I love so much. I'm going to show you how to make it.

Tonight I am making a very easy Chicken Parmesan. So I have non-stick skillet to which I have added some butter. And I have some a thin chicken breasts that I dredged in flour and then dipped in beaten egg and then, dipped in breadcrumbs mixed with one part breadcrumbs and one part grated Parmesan cheese, a little bit of garlic powder, about a teaspoon, and about a teaspoon of dried oregano.

I'm not going to crowd these, I'm just going to get this nice and golden brown on both sides over medium heat in my butter skillet.

Fish cooked in Kerala style in coconut milk

Today, I'm going to make a dish from Kerala using fish, which is one of my favorites and they call it "Mean Moilee." This is an excellent fish preparation. Today I got a fish which is bakte. First let's marinate the fish. Take tumeric, salt, pepper, a squeeze and a half of lemon juice. One tablespoon of coconut oil. Mix these ingredients. Add the pieces of fish and mix it up.

For this preparation we are going to use coconut milk and to extract the coconut milk from the coconut is very easy. Just take a coconut, break it and remove the skin off this coconut, the brown skin just so that you get just the white meat. Cut into pieces, put in a blender, make into a fine paste. If you need to add, you can add some water, too.

Chef Jean-Pierre is an award winning chef and founder of Fort Lauderdale's acclaimed "Chef Jean-Pierre's Cooking School", with over 13,000 students. With his new "Gourmet Minutes" he is now bringing his talent and taste for teaching gourmet cooking to the internet.