Oui, oui! Steal this chef’s sexy chicken recipe

In this special weekly feature, “Today” food editor Phil Lempert brings you recipes “stolen” (with permission) from notable restaurants across the world. See how much money you can save — and fun you can have — by cooking these dishes at home!

This week: Chicken Skewers With Mint Dipping Sauce, from the Sutra Lounge, Costa Mesa, Calif.

When you step into the sexy Sutra Lounge in Costa Mesa, a southern suburb of Los Angeles, you quickly understand that this a different kind of restaurant.

“Aphrodisiac-inspired” cuisine is the specialty. No, we’re not talking about Viagra-laced appetizers and entrees! Using both classic and contemporary methods, Sutra incorporates natural aphrodisiacs from all over the world to create a menu made up primarily of small plates — like the tapas dishes of Spain — ideal for tasting and sharing.

SPECIAL COVERAGE News on nutrition, tastes and trends

One of these is our “stolen” recipe, Chicken Skewers With Mint Dipping Saucer. It’s not the chicken that’ll put you in the mood; rather, it’s the mint dipping sauce.

Mint has long been thought to have aphrodisiac powers. In fact, the consumption of mint as an aid to one's virility was officially noted in Roman times when soldiers were forbidden to eat peppermint before a battle in case they became, um, distracted.

And in mythology, the dainty nymph Mente was turned into greenery by her envious rival, Persephone, wife of Pluto, because Pluto found Mente irresistible, particularly her aroma.

About the chef: A native of Argenteuil, a lakeside town north of Paris, France, Stéphane Beaucamp has considerable experience from both sides of the Atlantic and is proficient at everything from traditional French cooking to cutting-edge cuisine.

Following his training at the Belliard Culinary School, in Paris, Beaucamp served an apprenticeship at the Hôtel Plaza Athenée under master chef Claude Barnier, followed by stints at Le Poulbot Gourmet, La Belle Poule and Le Grand Café des Capucines, all restaurants in Paris. After further experience at Le Grand Hôtel in the resort town of Enghien-les-Bains and the restaurant at Hôtel Le Trianon in Versailles, he returned to Paris to cook an eclectic, contemporary menu at the trendy Barfly, where he eventually became executive chef, and at the super-trendy Buddha Bar. Moving to Los Angeles in 2000, Beaucamp was executive chef at Melrose Avenue’s Bouchon and the Vermont Restaurant before moving to the Sutra Lounge.

(PLEASE NOTE: Ingredient prices are estimates and based on national averages. Amounts listed are for one portion. Increase proportionately according to number of portions desired.)

Chicken Skewers With Mint Dipping Sauce
($11.00 at Sutra Lounge. Cook at home cost: $5.11)

10 ounces raw chicken breast ($1.56)
2 cups coconut milk ($1.24)
1 tablespoon brown sugar ($0.10)
3/4 cup Vietnamese fish sauce ($0.77)
1/4 cup lime juice ($0.45)
1/4 teaspoon coriander seeds ($0.05)
1/8 teaspoon ground cumin ($0.07)
Salt and fresh-ground pepper

Start the skewers by dicing the chicken breast into medium-sized cubes. The cubes should be approximately 1 inch by 1 inch. Then prepare the marinade by mixing the remaining ingredients above. (Nuoc Mam brand fish sauce is best when available.) Place the chicken in a bowl with the marinade; leave overnight in the refrigerator. Cook skewers on a hot grill for 8 to 10 minutes on each side. Serve with mint dipping sauce (see recipe below).

Only on TODAY.MSNBC.com! Food Editor Phil Lempert brings you the latest news and advice about shopping and cooking. LAST WEEK: Start your day with down-home soul food GO TO ALL FOOD WEDNESDAY COLUMNS

Mint Dipping Sauce
1 egg yolk ($0.12)
1/8 cup rice vinegar ($0.05)
1 tablespoon fresh mint leaves, finely chopped ($0.12)
1/2 tablespoon soy sauce ($0.15)
1/4 teaspoon ground coriander ($0.16)
1/4 cup canola oil ($0.22)
1/8 teaspoon kosher salt ($0.02)
1/8 teaspoon ground white pepper ($0.03

Mix the above ingredients together for a dipping sauce for the chicken skewers.

Sutra Lounge
Triangle Square
1870 Harbor Blvd.
Costa Mesa, CA 92626
Telephone: (949) 722-7103

Want to find out how you can make your favorite restaurant dish at home? Just e-mail Phil at Phil.Lempert@nbc.com (or use the mail box below) with the name of the restaurant, city and state, and the dish you would like to have re-created. Want to know more about Phil and food? Visit his Web site at www.supermarketguru.com.

MORE FROM FOOD & WINE

Food & Wine Section Front

Cheers! Host an elegant cocktail party with ease Scottos' brunch: Nutella pancakes, polenta eggs Fresco’s famous crab cakes with avocado salsa Roasted rack of lamb in a red wine sauce Yum! How to make a whole baked fish in a snap Tyler Florence’s pork roast with apple stuffing Treat yourself! Giada’s favorite holiday desserts Warm up with Giada’s tomato soup and panini Giada’s holiday treats for Santa (and Rudolph) Flourless chocolate espresso cake with berries Food & Wine Section Front   Add Food & Wine headlines to your news reader: