September 17, 2014
Even prissy vegans can indulge in this walk on the wild side.
Breakfast is the most important meal of the day. At least that is what nutritionists keep telling me. Perhaps these know-it-alls with their charts and lab coats and rosy cheeks are right. Filling your gullet with kickass nutrients prepares you for any crazy $%&@ thrown your way. Eat a solid breakfast and you will be able to catch a blimp on fire hurtling down to the earth with your pinkie finger. Sounds about right. So here’s an uber-healthy recipe with protein to the extreme with plenty of fiber and lycopene without that Fatty McGee you get with scrambling eggs. You will be prepared to stop a flamingo stampede heading straight for a bus full of kindergartners, or at the very least, Cook and Bang your date from last night like a superhero. Now you just have to work on your secret identity, you Sex Crazy Mofo!
Total time: approximately 10 minutes
Projected cost: $7
Drinking Buddy: BELLINI or orange juice
Ingredients (serves 2):
1. 1 tablespoon of olive oil
2. 1 tomato chopped coarsely
3. 2 handfuls of spinach
4. ½ an AVOCADO sliced thinly
5. 1 handful of cilantro
6. ½ a pound of firm tofu
7. ½ an onion chopped coarsely
8. 2 garlic cloves diced
Warm the olive oil in a pan on medium-high heat. Sauté the garlic and onions until they become translucent (approx 2 minutes). Throw in the cilantro, tomatoes and spinach and sauté until they go limp (approx 3 minutes).
Cut the tofu in cubes and toss them into the pan and scramble like a champion until the flavor sets in and the tofu breaks apart (approx 3 minutes). Serve up on a plate, crowning it with AVOCADO slices.
September 15, 2014
Get hungry, then get stuffed!
Sometimes you just need to do some stuffing. You have those sexy bits laying around waiting for some action satisfaction. Who are you not to play those kinky reindeer games? Get with the program and get stuffed. The fun part is taking the random goodies and seeing what will fit. It’s a lot like object porn where they stuff foreign objects into small openings. Shocking? Yes. Intriguing? Sure. Delicious? Most definitely! The stuffing I created for this dish was from goodies lying around my fridge eager for their day in sun…found in my oven. This is your chance to blow a few minds and other parts of the body with your stunning creativity. So polenta some panties off and start stuffing!
Total time: approximately 35 minutes
Projected cost: $7
Drinking Buddy: SAN-GRAB-YA SANGRIA
1. 1 dash of paprika
2. 1 dash of salt
3. 1 dash of black pepper
4. 2 tablespoons of olive oil
5. 1 handful of shredded mozzarella cheese
6. ½ a polenta log
7. 2 bell peppers (yellow & green)
8. 2 green onions chopped coarsely
9. 1 apple cored and sliced thinly
10. 2 garlic cloves sliced thinly
11. 1 handful or crushed walnuts
Preheat the oven to 400 degrees F. Sauté the garlic, green onion and apples with olive oil on medium heat (approx 4 min). Spice them with paprika, salt and black pepper. Chop up the polenta into small pieces and sauté them as well (approx 3 min)
Oil up a small baking pan. Split the bell peppers down the middle and remove the seeds and veins. Stuff them with the polenta/apple mixture all the way to the brim. Sprinkle crushed walnuts and mozzarella over the peppers and bake until they cheese melts (approx 20 min).
Serve up on a plate solo or with your favorite ENTRÉE.
September 10, 2014
Get ready for some non-spaghetti in beddy!
This one goes out to all the sexy singles marching blindly to Atkins’ carb-free tune. Myself included. All this cooking and banging has put a hold on my underwear-modeling career. But only temporarily! I’m coming back hotter and more in your face awesome than ever. Healthy food is always the sexiest. We’ll skip the carbohydrated pasta in favor of nature’s non-processed solution. Spaghetti squash is an adventure of ingenuity and texture. It takes to a pasta sauce like a hooker to a free bag of crack. This simple sauté recipe should set you right. But pesto would convince just as many of your dates to drop trow. Now get roasting, my health-minded friends. I’m hitting the gym to work on my glutes. Read the rest of this entry »
September 8, 2014
Lox them up and throw away the key!
Parents, you have been warned. Now that this ridonkulously easy recipe is public knowledge, the world of culinary seduction just got a little easier. All those innocent girls yearning to spread their wings shall descend upon the bait laid out for them. Once they’ve had a taste of this forbidden fruit, all bets are off. I know that the Religious Right are gritting their teeth and preparing a contingency plan. Sorry, suckers. There’s nothing you can do now but pray really HARD. The rest of us will be cooking and BANGING really HARD. Read the rest of this entry »
September 5, 2014
Once you go Greek, you don’t go back…unless you’re squeamish
The Greeks sure know how to live. They have amazing islands, beautiful tan people and ouzo that pours out of every faucet. Seriously. I actually took an ouzo shower in Mykonos. But the shower was in a club and my Greek friends were pouring it over my head. My first thought was I had pissed off one of the girls by telling her she looks like the homely older sister of the goddess Athena. Thankfully this goddess-like mortal didn’t lose my sarcasm in translation. The ouzo shower was her mating call. Naturally the boorish American read it wrong thinking I had offended her. Believe it or not, that happens a lot. It took a few more alcoholic hosings and a passionate kiss on the dance floor to finally get it. I was crystal clear as the Mediterranean Sea when she led me down to the beach like a Trojan horse. Now I fully comprehend what it means to go Greek. Interesting. What’s also interesting is the island nation’s produce. Super healthy, tasty Greek Salads will fuel many ouzo shower-filled evenings. Do Zeus proud and go Greek! Read the rest of this entry »
September 3, 2014
Poonchiladas = Poonany – Math To Bang
I can’t go a week without banging out a new perverse recipe for Mexican food. There is something so comforting and snuggly about the ability of food South of the border (US, obv) to put an ear-to-ear grin on my face. It’s an instant crowd pleasure from a party full of dudes obsessively watching the playoffs to the sexy number you share a quiet Thursday evening with the lights down low. The best part is Mexican grub like these Poonchiladas are so easy to make that a jellyfish with a blindfold pull it off. True story. My arm is still throbbing from being stung, but the jellyfish’s was out of sight. No matter what nature show hosts might tell you, jellyfish sex is not that kinky. So what are you waiting for? If a invertebrate with only tentacles can pull off Poonchiladas, then certain you can CTB with this dish. Right? Read the rest of this entry »
August 29, 2014
If this can’t breathe some heat into your fall…you best get used to a cold empty bed.
Hold on tight to the memories. The warmth of the air made it unnecessary for people to wear layer upon layer of clothing. Summer flings are winding down, or in some cased winding up…for the long winter that lies ahead. Bikinis and mankinis are being put away in boxes to collect dust, dry as a bone. Can you blame us for being a tad wistful over the season we left behind? Fall’s great with the accessories (I’m partial to sweaters), but just for now, with this pineapple in my hand, I’m keeping things warm and shimmery. The succulent pineapple meat charred over fire sends me right back to that moment on the beach, laying post-coital on a hammock with a local lovely feeding me freshly grilled pineapple. So yeah, bring your own special memory of summer back with a vengeance. Chances are the lucky someone you grill this pineapple for has their own wicked summer senses to reignite. Read the rest of this entry »