WRAP THAT HIPPIE BURGER UP TIGHT

July 16, 2009
This wrap is both Sexy and environmentally friendly!

This wrap is both Sexy and environmentally friendly!

Calling all hippie hotties! They are few and far between.  Most of these moonbeaming beauties’ looks have faded away like Jerry.  Yoga and clean living have saved a few, not to mention the new recruits who haven’t become jaded by the man keeping them down.  To those I merely say, “You hungry for some like totally dank organic yumminess?”  Bring that free lovin’ attitude of yours and a bottle of something “heady”.  I’ll crank some Dead bootlegs that I’ve been hording for just such trip down the hairy rabbit hole.  Keep on keeping on down the road now.  Take a wrap for the road you’ll be “Truckin’.”

veggie burger wrap prepTotal time: approximately 15 minutes
Projected cost: $5
Drinking Buddy: SLUTTY TEMPLE

Ingredients (serves 2):
1. 2 handfuls lettuce chopped coarsely
2. 4 steamed BEETS chopped in rounds
3. 2 tbsp salad dressing (chef’s choice)
4. 2 burrito-sized tortillas
5. 2 veggie burgers
6. 1 small handful slivered almonds
7. 3 1 tomato chopped coarsely
8. 1 small handful or feta cheese.

Step 1
First grill or pan-fry the veggie burgers and cut them up with the spatula.
veggie burger wrap grill
Step 2
Assemble the wrap in a long thin line across the tortilla laying out the lettuce, beets, tomato, almonds, feta cheese and veggie burger. Add any dressing or sauce.
veggie burger wrap assemble
Step 3
Wrap them up folding the tortilla a third of the way over, fold over the left and right ends, and roll it over the top.  Cut the wraps in half.
veggie burger wrap tortilla
Serve up the wraps solo or with some SOUP.
veggie burger wrap served

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SMELLS LIKE TUNA BURGERS

June 23, 2009
Smelly fish in my belly.

Smelly fish in my belly.

I recognize that smell anywhere.  Every time she walks by me my nose piques up.  Yep, there she goes again.  Tuna fish patrol on the prowl.  Most guys are repulsed by pungent poonany.  But they don’t have the culinary kink you develop being surrounded by food.  People’s filthy minds wander to sex when they eat food with certain aromas.  My mind wanders to food when I’m banging someone emanating various aromas.  The fact the girl in question smells a bit fishy only made me hungrier for meat from the sea.  While my friends dissed the funky-scented hottie, I invited her over for tuna burgers.  My whole house smelled like tuna anyway so I couldn’t smell the difference when we went from Cook To Bang.

huge tuna burger prepTotal time: approximately 10 minutes
Projected cost: $3
Drinking Buddy: MELLOW JELL-O MAKES’EM BELLOW

Ingredients (serves 2):
1. 1 can of TUNA
2. ½ tbsp olive oil
3. Mayonnaise to taste
4. 2 hamburger buns
5. 2 green onions chopped coarsely
6. 1 small handful of cilantro chopped coarsely
7. ½ AVOCADO sliced thinly
8. ½ lime
9. 1 egg
10. ½ a Serrano CHILI diced finely

Step 1
Drain the tuna and mix it thoroughly with the green onions, cilantro, chilies and egg.
huge tuna burger mixStep 2
Form two burgers, pressing them together tightly.  Pan-fry the burgers in olive oil on medium heat, flipping once so both sides brown (approx 3 min per side).
huge tuna burger pat grill
Step 3
Assemble the burgers by toasting the buns, slathering them with mayonnaise and avocado.  Slide the tuna patties in, slap them together and slice in half.
huge tuna burger toast assemble
Serve them up solo, with salad or some TOTALLY SWEET POTATO FRIES.
huge tuna burger served 2

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TICKLE MY WALNUTS CHICKEN

June 16, 2009
tickle my walnuts chicken served

Tickle tickle, don't be fickle fickle.

Ooh, baby!  You know how I like it!  A gentle tickle while I my groove gets on and on and on.  It’s the little things in life that give us the most pleasure.  I don’t need no plasma screen, limousine, nor sports team.  All I need is your soft touch on my most special of areas.  Not too gentle, not too rough.  That’s it. That’s exactly how we approach this simple chicken ENTRÉE.  A few extra steps result make the classic baked chicken into a magnum opus of flavorful pleasure.  Sure we could get our panties in a bunch making something uber-gourmet multi-step dish.  But sometimes simple and succulent is sexy.  So what are you waiting for?  These walnuts aren’t going to tickle themselves!

tickle my walnuts chicken prepTotal time: approximately 35 minutes
Projected cost: $7
Drinking Buddy: White wine

Ingredients (serves 2):
1. 1 small handful of fresh BASIL
2. 1 handful of crushed walnuts
3. 1 tsp of paprika
4. 2 chicken breasts
5. ½ a lemon
6. 1 egg

Step 1
Preheat oven to 350 degrees F.  Marinate the chicken breasts in lemon juice and paprika (approx 15 min).  Whisk an egg in one bowl and combine chopped up basil and walnuts in another bowl.
tickle my walnuts chicken prepared
Step 2
Dip each marinated chicken breast in the whisked egg and then dip both sides into the walnut mixture.  Place the chicken in a greased baking pan. Cover the chicken tops with the remaining walnuts.  Pour the remaining egg over it and bake until the chicken cooks through and the walnuts form a crust (approx 30 min).
tickle my walnuts chicken dip bake
Serve up on a bed of spinach or your favorite CARBOLUSCIOUS side dish.
tickle my walnuts chicken served 2

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TOTALLY NUDE-LES FOR PAPAYA!

June 15, 2009
Noodles = Nudity

Noodles = Nudity

That’s it. Take it all off.  Every last article must be removed.  You know the deal.  No naked, no nosh!  There you go.  Don’t you feel so much better without all those pesky clothes?  I know I feel liberated.  See?  I’m nude too.  Watch me do this cartwheel.  Whee!  Now it’s your turn.  I want to see your naughty bits fly in all directions.  Again!  Again!  All this exercise made me hungry.  Let’s break.  The only proper way to dine on noodles is in the nude. Sure they are spicy, but I know how randy you get when your mouth is on fire.  Let the papaya cool you down before things heat back up after the meal.

Total time: approximately 10 minutes
Projected cost: $6
Drinking Buddy: Beer or a CHASING GINGER TAIL

Ingredients (serves 2):papaya nude-les prep
1. 8-ounces of dried rice noodle flakes
2. 1 tbsp of Sriracha Hot CHILI Sauce
3. 1 tbsp of soy sauce
4. ½ tbsp of vegetable oil
5. 1 onion cut in strips
6. 1 handful of crushed pecans
7. ½ a lime
8. ½ of a papaya
9. 2 handfuls of cilantro
10. 1 egg
11. 2 garlic cloves chopped finely

Step 1
Bring a pot of water to a boil.  Scoop the seeds out of the papaya, and then cut the fruit meat out.  Discard the shell and chop up the papaya coarsely.
papaya nude-les scoop chop
Step 2
Sauté the garlic, onion and ½ the cilantro with vegetable oil on medium-high heat (approx 3 min).  Throw in the papaya and cook it with the soy sauce and Sriracha sauce (approx 2 min).
papaya nude-les saute
Step 3
Boil the rice noodle flakes (approx 4 min), drain, toss them into the magic pot of flavor, and then mix it all together.
papaya nude-les boil
Step 4
Crack an egg into the pan, and then mix the contents together.  Crown the noodles with the crushed pecans and cilantro, and finally squeeze the limejuice over your creation.
papaya nude-les stir-fry
Serve up the nude-les solo or with some BANGO YOUR MANGO CHICKEN CURRY.
papaya nude-les served 2

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SALMON GRILLS AND PASTA THRILLS

June 8, 2009
This fish dish offers thrills, grills, and hopefully no spills.

This fish dish offers thrills, grills, and hopefully no spills.

Some naysayers will claim that salmon is a boring fish to eat.  So predictable, so typical, so uninspired. You have my permission to give them an atomic wedgie for believing they think outside of the box.  These people haven’t left the box since slap bracelets were in.  Salmon is only as boring as the chef cooking with it.  Think of it salmon as a blank canvas for a painter or a mold of clay for a sculptor.  You could just paint a still life or sculpt a symmetrical vase.  But you could also create something groundbreaking that will shake the art world to its self-righteous core.  Now translate that “fuck the norm” attitude to your culinary creations.  Throw some flare into that fish and your night’s post-curricular activities will be rated for Mature audiences only due to nudity, sexual content and adult language. Violence will be notably absent.

salmon pasta prepTotal time: approximately 20 minutes
Projected cost: $14
Drinking Buddy: White wine

Ingredients (serves 2):
1. 1 tsp of sea salt
2. 8-ounces of dry penne pasta
3. 3 tbsp of olive oil
4. 1 lb SALMON filet
5. 1 handful of sliced mushrooms
6. 1 onion chopped coarsely
7. 1 handful of fresh ROSEMARY
8. 2 garlic cloves chopped finely
9. 1 lemon halved

Step 1
If you are grilling with charcoal, get the coals going.  Marinate the salmon in 2 tbsp of olive oil, pluck the rosemary from the sprig and squeeze ½ the lemon over it.
salmon pasta marinate
Step 2
Boil the penne al dente, seasoning the water with olive oil and sea salt (approx 10 min).  While you wait for the pasta to boil, move onto Step 3.  When the pasta is ready, drain and mix it in with sautéed veggies in Step 3.
salmon pasta boil mix
Step 3
Sauté the garlic and onion with the remaining olive oil on medium heat.  Mix in the mushrooms and sauté it all with sea salt ½ tsp of salt until they are soft (approx 6 min).
salmon pasta saute
Step 4
When the charcoal or gas grill is ready, throw the marinated fish on.  Pour the excess marinade over the fish and put on the lid.  Grill until the outside of the fish whitens and the inside is a pinkish white (approx 5 min).  salmon pasta bbq serve it

Serve pieces of salmon over plates of pasta and squeeze the remaining lemon.
salmon pasta served 2

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WHATEVER WAS IN THE FRIDGE SALAD

June 4, 2009
Whatever, however, whoever.  Just Cook To Bang.

Whatever, however, whoever. Just Cook To Bang.

Admittedly, this salad’s title kind of blows.  Not even with the steroids I scored from Manny Ramirez can I always bat 1000.  But this salad neither blew nor sucked.  It was totally off the hook yet totally unplanned. I found out way too late that the young lady who came over for dinner was a militant vegetarian.  Something about a misdemeanor for chaining herself to a fur coat store in college. Note to self: stop picking up girls at yoga class.  The killer SALMON DISH that is a shoe-in CTB was well out. But the consolation prize was she loved feta cheese.  So into the fridge I went and in a moment of panic grabbed everything that looked like feta-friendly.  The salad before you is whatever was in the fridge and it was awesome.  My hippie crusader chained herself to my bed to protest us running out.

Total time: approximately 5 minutes
Projected cost: $6
Drinking Buddy: SLUTTY TEMPLE

such sumptuous salad prepIngredients:
1. ½ head of romaine lettuce
2. 1 tablespoon of olive oil
3. 1 pinch of herbs de Provence
4. 1 handful of kalamata olives
5. ½ lemon
6. 2 endives
7. 3 green onions chopped coarsely
8. 2 tomatoes chopped coarsely
9. 1 steamed red BEET sliced thinly
10. Steamed ASPARAGUS
11. 1 small handful of feta cheese (leave out to make vegan)

Step 1
First you must prep the vegetables. Break the romaine lettuce apart every two inches and wash it all.  Slice up the endives every inch or so.  Also cut the asparagus every inch or so.
such sumptuous salad chop
Step 2
Combine the sliced endives, romaine lettuce, tomatoes, beets, olives, crumbled feta cheese, Herbs de Provence, olive oil, and lemon juice in a large bowl.  Toss that salad like a pro.such sumptuous salad mix
Serve it up to even the crunchiest of guests.
such sumptuous salad served 2

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MOUTH DOWN SOUTHIE SURPRISE

May 28, 2009
How far down?  All the way down!

How far down? All the way down!

That mouth don’t belong nowhere but way down south.  You best get to work with this much flavor on the line.  You’ll need all your oral skills to suck out every last morsel of sweet sweet satisfaction.  Don’t say I didn’t warn you about the flavor explosion in your mouth.  It may shock you a little as it slides down your throat or dribbles onto your chin.  But that’s nothing to be alarmed about.  Just an unexpected ingredient popping by at the last second to make you think, “How about that?”  Now be sure to spread the love out evenly.  It could get messy otherwise.  This is banging bait at its bangingest!

Recipe courtesy of Terrence, my favorite South Boston son.

mouth down southie surprise prepTotal time: approximately 30 minutes
Projected cost: $7
Drinking Buddy: Milk or the beer of your choice

Ingredients:
1. ½ a can of Shoestring Potatoes (Potato Sticks)
2. 3 tablespoons of peanut butter
3. 1 small bag of soft caramel or butterscotch

Step 1
Unwrap the caramel or butterscotch.  Slowly melt them in a large pan on low heat (approx 4 min).  Scoop in the peanut butter and dump in the potato sticks.  Mix it all up thoroughly and use the spatula to spread it out into a small baking pan.  Allow it to cool off in the fridge (approx 20 min) and chop it up into smaller chunks to serve. mouth down southie surprise makemouth down southie surprise served 2

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STUFFED PEPPER PARTY

May 11, 2009

The stuffed pepper party train has left the station!

It’s time to throw down!  The week ain’t over yet, but you’re leady to let the dogs out.  Woof to the M-F’ing woof!  I suggest you get funky in the kitchen rather than unleash potentially rabid beasts onto the populace.  Sure it may not be as thrilling as sending cooped up canines out into your neighborhood to attack mailmen and Xanaxed housewives alike. You will however avoid a lawsuit and a stern warning from animal control.  Why not invite someone sexy over for a little party for two instead?  What better way to do that than with bell peppers, chicken and apples?  I do declare you are both in for a treat! Once you guys stuff yourselves with these aphrodisiac-stuffed peppers, it’s time for someone to get stuffed.  Don’t be surprised if those same dogs howl along with as you both scream pleasurable expletives into the night. Read the rest of this entry »


SEX YOU CAN MEXICAN PIZZA

April 17, 2009
Sex you can, yes you can!

Sex you can, yes you can!

Buenas noches, senoritas!  There is plenty of room at mi casa y mi cama for a little bit of this and a whole lot of that.  Considering how simple, fast and cheap these pizzas are to create, we can make them all night long.  So feel free to invite some of your sexy amigas along.  I’m selfless enough to share myself with all of you.  It’s what Jesus would have done.  And isn’t that what it’s all about?  Screaming “Oh God!” or “Dios mio!” into the night demonstrates family values.  So let’s do our part.  Together we can make this world a more pleasurable place.

Total time: approximately 15 minutes
Projected cost: $5
Drinking Buddy: Beer or tequila

mexican-pizza-prep1Ingredients (serves 2):
1. 2 medium-sized flour tortillas
2. ½ can of black beans
3. 1 jalapeño de-seeded chopped
4. 1 tomato chopped coarsely
5. 2 handfuls of shredded jack cheese
6. ½ an AVOCADO sliced thinly
7. 2 sprinkles of Menudo mix

Step 1
Preheat an oven or toaster oven to 375 degrees F.  Use a fork to spread out a ¼ can of black beans on each tortilla, using as little of the bean liquid as possible.  Scatter the jalapeño and tomato evenly over the beans.  Place the cheese evenly above and crown it with a sprinkle of menudo mix.
mexican-pizza-assemble
Step 2
Throw the Mexican pizzas in the oven and bake until the cheese melts and the tortillas brown and harden (approx 12 minutes).  Remove from the oven and artfully place the avocado slices over the pizzas and chop into quarters and serve.  Ole!
mexican-pizza-bake-slicemexican-pizza-served-2

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ROCK YOUR RAMEN ALL NIGHT LONG

April 16, 2009
Ramen on and on and on!

Ramen on and on and on!

So you are ready to throw down for the hot number you got lined up.  The only problem is your wallet’s emptier than a beauty queen’s head.  Fear not for money will be the least of your worries tonight.  Your mind will be occupied debating which gravity-defying position to try next.  This dish will bring your dates back to their starving student days when they would put out after two red keg cups and an inquiry about their major.  Those collegiate memories still rattle like a tower of beer cans knocked over in a hung-over stupor.  Embrace this turbo-diesel version of ramen with flamboyant flavor you won’t find in one of those tumor-inducing MSG packets.  You will have to settle for fresh vegetables and a gingerific aphrodisiac payload.  And if I were you, I’d change out of that toga before you head to work the next day.

Total time: approximately 20 minutes
Projected cost: $6
Drinking Buddy: Beer or Sake

rocking-ramen-prepIngredients (serves 2):
1. 1 teaspoon of chili sauce
2. 1 tablespoon of soy sauce
3. 1 tablespoon of vegetable oil
4. 2 packets of dry ramen
5. 1 egg
6. 1 bell pepper cut into strips
7. 1 onion chopped coarsely
8. ½ a lime of juice
9. 1 large handful of fresh chopped GINGER
10. 2 handfuls of mushrooms chopped coarsely

Step 1
Bring a pot of water to a roaring boil.  Place the dried ramen (discard flavor pack) in a bowl and add the hot water.  Cover the bowl for 3 minutes, break up the bunched noodles with a fork, and then drain them in a colander.
rocking-ramen-boil
Step 2
Warm up the vegetable oil in a deep pan or wok on medium-high heat.  Stir-fry the ginger and onions (approx 3 minutes); add the bell peppers (approx 2 minutes) and mushrooms (approx 2 minutes).  Kick up the flavor with the soy sauce and chili sauce.
rocking-ramen-veggies
Step 3
Dump the ramen into the veggies and mix it all up.  Squeeze in the limejuice.  Crack an egg in the center of the noodles, allowing it to cook (approx 1 minutes) before stirring it into the ramen.  Serve it up like a Samurai warrior of lust.

rocking-ramen-noodles-eggrocking-ramen-served

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