DOUBLE E-CUP MORNINGS

December 4, 2009

Go ahead. Cop a feel.

Ever woken up next to someone WAY out of your league? Last night is a blur, you’re unsure of this hottie’s name, and you’re wondering if your benefactor is Make A Wish Foundation.   However you got here is irrelevant should you wish to see this stone-cold sexpot after they walk out your door.  Sure if it was another skank you assured your friends, “I know. It’s been a while. But seriously, dude, I know!” you wouldn’t bother with an Eggo waffle.  But on rare occasions where your lucky ass hits the hookup jackpot, you need to bring your morning A-game.  This is one such meal memorable enough to get a repeat or three-peat or possibly a repeat with a three-peat of conquests. Just ask the ballerina I’m told I picked up at a black tie Art Gala I crashed. Pictures of the two of us in the BG behind celebrities smiling like douches confirms the story, but you could have told me I saved her from a crazy Sheik’s harem and I’d take your word for it. This girl was in a hurry, presumably to pirouette across some stage, so I had to hook her up on the quick.  The cabbage cups made one hell of a carb-light wrap for my tiny dancer to chow on the go.  Later on it was she who called me and texted me and facebooked me and…Chill, homegirl! This dish may just be too effective.

Total time: approximately 10 minutes

Projected cost: $6

Drinking Buddy: Fresh OJ or BANGARITA

Ingredients (serves 2):

1. 2 intact cabbage cups

2. 1 dash paprika

3. 1 dash black pepper

4. 1 dash salt

5. 2 tbsp CALIVIRGIN olive oil

6. 1 handful fresh spinach

7. SIMPLY SEXY SALSA

8. ½ AVOCADO sliced thinly

9. 2 sausages (pork/chicken/veggie) sliced thinly

10. 3 eggs

Step 1

Crack the eggs and whisk them together with the salt, black pepper and paprika.

Step 2

Sauté the sausage with olive oil until they brown on both sides (approx 3 min).  Mix in the spinach and sauté until it wilts (approx 2 min).  Pour in the egg mixture and scramble like a champ (approx 2 min).

Step 3

Scoop half of the eggs in each cabbage cup. Crown with avocado and salsa.

The odds of stopping this BREAKFAST from sealing the seduction package deal are not good.

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CHARD ON EGGS

November 18, 2009
chard eggs served

Breakfast totally gets me hard

Breakfast just gets my juices flowing if you catch my drift.  And it’s not just because of morning wood.  Eating something delicious and nourishing in the cold, dark hours of a new day puts in a good place.  It’s not unlike morning sex. The combination of the two sends me to work with a bounce in my step that no micromanaging boss could take away.  So when captain douche bag stops by your cubicle to ask how that report is coming along, you can look them in the eye, smile and say, “I’m right on top of that.”  What you’re really thinking is, “I spent my morning humping, pumping and then munching, so suck it, boss man.”  Now get on with your day because you have a night of cooking and banging to look forward to while your boss will go home to cry into a bowl of soggy Cheerios.

chard eggs prepTotal time: approximately 10 minutes
Projected cost: $5
Drinking Buddy: Free squeezed OJ or NOT-SO-TEENY WEENY BELLINI

Ingredients (serves 2):
1. 1 dash paprika
2. 1 dash garlic salt
3. 2 massive handfuls chard
4. 1 tbsp CALIVIRGIN olive oil
5. 4 eggs
6. ½ AVOCADO sliced thinly
7. 2 bacon strips

Step 1
Chop the bacon into nibbles.  Wash the chard and chop.
chard eggs chop
Step 2
Beat the eggs with garlic salt and paprika.
chard eggs beat
Step 3
Fry the bacon in the olive oil until crispy.  Throw in the chard and cook down (approx 2 min).  pour in the eggs and ever so slowly scramble so they form in slabs of eggy goodness.  Top it off avocado slices and prepare for liftoff.
chard eggs scramble

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CAN YOU FIG IT? SINWICH

September 21, 2009
Can you fig it?   Yes you can!  Can we fig it?  Yes we will!

Can you fig it? Yes you can! Can we fig it? Yes we will!

As long as you can fig it, we can dig it! At least that’s what Eve told me when I crashed a party at the Garden of Eden. It was a pretty epic throw down with animals of paradise serving up all manner of hors d’oeuvres from the bountiful fruit found in the garden. God was DJ’ing, digging in his crate of music not-yet-invented to keep the party hopping. The best part was that everyone was naked, unaware that their hot bodies were meant to cause them shame. Adam was too busy discussing his odd mass of body hair around his pubic region with my wingman the snake to notice that I had led Eve away to fix her up some food of biblical awesomeness. I gathered all the goods throughout the garden and slapped it together. Did you know English muffins grew on trees before Original Sin? Eve was all about it and more than down to commit sins not yet documented. Post-coital, totally out of breath, Eve was hungry once more. I was on my way out, but my man the snake that just whooped Adam’s ass in a nectar-drinking contest, tossed her an apple as we vanished into history once more.

fig sinwich prepTotal time: approximately 7 minutes
Projected cost: $8
Drinking Buddy: SAN-GRAB-YA SANGRIA or holy water (just add vodka)

Ingredients (serves 2):
1. Mayonnaise (or your favorite condom-ment)
2. ½ AVOCADO sliced thinly
3. 1 green onion chopped coarsely
4. 1 English muffin
5. 1 tomatoes sliced thinly
6. 4 FIGS sliced thinly
7. 1 small handful fresh BASIL

Step 1
Split the English muffin in half and toast it. Spread a little mayo or the condom-ment that gets you the wettest. Add green onion, tomato, avocado and crown it all with some kick ass figs.
fig sinwich assmeble
Serve it up to your date and commence with some original sin!

fig sinwich 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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SINFUL SALVATION SALAD

June 17, 2009
Eternal culinary salvation is at your fingertips.

Eternal culinary salvation is at your fingertips.

Praise the Lor…no wait…praise the whores!  May all the sinners of the world indulge without fear of reprisal from the cock-blocking conservatives.  Who are they to say what body parts you can or can’t slather in salad dressing?  Do my nipples smothered in Japanese miso dressing condemn me to eternal damnation?  Alas, my conscience says NO!  Fear not the reprisals from an angry God bent on you burning in hell fire with sharp pitchforks piercing your soft bum.  Instead we must continue our hedonist ways for the sake of our fellow sinners.    This salad is all about indulging without risking tainting your soul or your healthy diet regimen.  So dig in and feel no shame.  You are loved.  Amen.

salivate for this salad prepTotal time: approximately 10 minutes
Projected cost: $7
Drinking Buddy: White wine or a PANTY DROPPING SHANDY

Ingredients (serves 2):
1. 1 chicken breast baked
2. 1 hard-boiled egg
3. Japanese miso dressing
4. 1 handful of dried cranberries
5. Lettuce
6. 1 tomato cut in wedges
7. ½ an AVOCADO sliced thinly

Step 1
Chop the lettuce into bite-sized pieces.  Slice the hardboiled egg thinly.  Cut the chicken into long strips.salivate for this salad chop chop

Step 2
Lay out each plate in this order: lettuce, tomato, avocado, chicken, egg, cranberries and lastly Japanese miso dressing at your discretion.salivate for this salad mix

Serve up without shame or fear of religious reprisal.

salivate for this salad served

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CHICKEN OUT YOUR ASS SALAD

April 8, 2009
Don’t chicken out when chicken out a perfect ass!

Don’t chicken out when chicken out a perfect ass!

From here it looks pretty damn good.  Firm and spankable for sure.  What?  I can’t help admiring your fine posterior.  You’ve been blessed.  That DOES NOT make me a pervert!  I may be a pervert, but for doing things far worse than staring at your glorious behind for the last 20 minutes.  Quite frankly, if you didn’t want people staring you would have worn some ugly khaki cargo pants instead of that hot number that screams out, “Hey, everyone!  Check out my amazing ass!”  So there.  You must be hungry from being so goddamn hot.  Why don’t you sit down and allow me to make a peace offering.  Try this chicken salad that is superior to any found in the Milky Way Galaxy.  Seriously, Zorvax who writes for Zagat across the Universe assured me of that.  He said it’s even better than the succulent salad made from space chickens on the planet Nebulon’s furthest moon.  Now sit your luscious ass right here…on my lap.

Total time: approximately 20 minutes
Projected cost: $9
Drinking Buddy: White wine or an ice cold RAGING HARD ON LEMONADE

chicken-salad-prepIngredients (serves 3):
1. 1 teaspoon of black pepper
2. 1 tablespoon of mayonnaise
3. 1 teaspoon of red wine vinegar
4. 1 Fuji apple
5. 1 AVOCADO
6. 1 green endive
7. ½ lime of juice
8. ½ lb of white meat chicken
9. 1 handful of PINE NUTS
10. 8 Kalamata olives

Step 1
Chop out the core of the apple and then slice into long thin pieces.  Cut the stalk off the endive and cut every ¼ inch down.  Chop the olives up finely.  Halve the avocado, and then cut thin long slices.
chicken-salad-cut
Step 2
Marinate the chicken in limejuice and black pepper (approx 10 minutes).  Pan-fry the chicken until it cooks all the way through, flipping to cook both sides evenly (approx 5 minutes).  Finally, cut the chicken into long thin strips.
chicken-salad-marinate-grill
Step 3
Throw the apples, endives, olives, pine nuts, avocado and chicken into a big salad bowl.
chicken-salad-assemble
Step 4
Add the mayonnaise and red wine vinegar and toss it all together evenly.  Then serve it up, unless you have already commenced groping your date.
chicken-salad-dressing-tosschicken-salad-served

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HARDCORE SOFT-BOILED EGGS

March 19, 2009
Hard to the Soft-Core!

Hard to the Soft-Core!

A naysayer would say all porn is smut.  They wouldn’t distinguish between hardcore and soft-core porn.  The nuances are missed.  Soft and hardcore each have their time and place and both share a clear business plan.  How many big corporations can so clearly define their prime directive?  I am all for a little soft-core with its sweet, half-baked romances that lead to tedious T&A on satin sheets without revealing anything more than the viewer’s frustration.  And hardcore certainly has inspired some adventures unmentionable anywhere but a confession booth (sorry, Father O’Hanrahan). But choosing between soft-core and hardcore eggs, I prefer soft.  The ooey gooey soft-boiled yolk reminds me of simpler times when all I needed was Skinemax to get me through desperate times in high school.  But being an adult does have some perks.  I can choose between soft and sticky or the hard and icky.  Breakfast…it’s all about choices.

Total time: approximately 10 minutes
Projected cost: $4
Drinking Buddy: A NOT-SO-TEENY WEENY BELLINI or a SMOOTHEE OPERATOR

hardcore-soft-boiled-eggs-prepIngredients (serves 2):
1. Salt to taste
2. Pepper to taste
3. ½ an avocado sliced thinly
4. 2 eggs
5. 2 slices of bread
6. Butter for two pieces of toast

Step 1
Bring a pot of water to a roaring boil.  Add the two eggs and boil for 5 minutes, then place them in a bowl of cold water to cool, before placing an egg in a shot glass (or other small container).
hardcore-soft-boiled-eggs-boil
Step 2
Toast the two slices of bread, spread butter on them, and then quarter the toast.  Crown each quarter with a slice of avocado and set them on a plate surrounding each egg as if it were a god.
hardcore-soft-boiled-eggs-toast
Step 3
Use the side of a spoon to whack around the edges of each egg, and then remove the shell top.  Add a pinch of salt and your desired amount of pepper on each egg and serve immediately.
hardcore-soft-boiled-eggs-crack-servehardcore-soft-boiled-eggs-served-2

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MAKE ‘EM BEG EGG SALAD SINWICH

January 11, 2009

Lunch never tasted so egg-cellent!

Lunch never tasted so egg-cellent!

A few years back I was in the UK for work, but treated it like a vacation. I promised my mother I would look up an old friend of hers, Lady something or other. We met for teatime in her manor outside of London with her daughter in tow. The daughter was in her early twenties and looked like Keira Knightley with a silver spoon shoved way up her bum. The girl was gorgeous, but a far cry from the good time Britons I befriended at a London techno club the previous evening. Little lady spoon-up-her-ass ignored the boorish American eating egg salad sandwiches and charming her mother. After our spot of tea, my mother’s friend instructed her daughter to show me around the grounds of their estate. She reluctantly showed me the horses, emus and llamas, her mother’s prized rose garden and finally the neatly manicured maze. You can tell how rich British person is by the size of their maze. This maze was HUGE. I insisted we venture in and allowed her to lead me through. To this day, I don’t know whether she got us lost on purpose. What I am sure of is that this lady became a tramp away from prying eyes. This girl who had earlier regarded me as less appealing than dogshit on her shoe suddenly pounced on me like a lioness in heat. We returned to the manor tousled with grass stains all over her frilly white dress. She returned to her icy cold robot mode, never mentioning our unmentionable act. I consumed more tea and egg salad sandwiches, which tasted way better post-coitus.

Total time: approximately 8 minutes
Projected cost: $3
Drinking Buddy: This is lunch time fare so an iced tea or lemonade, unless you are a three martini lunch kind of guy

egg-salad-prepIngredients (for two):
1. 3 eggs
2. 1 tablespoon of mayonnaise
3. ½ a teaspoon of cayenne pepper
4. Salt to taste
5. ¼ lime of juice
6. ½ an avocado (had to throw APHRODISIAC in the mix)
7. 1 green onion chopped coarsely
8. 4 slices of bread

Step 1
Get a pot of water boiling and toss the eggs until they are hard-boiled (approx 5 minutes). Place the eggs in a bowl of water and ice to cool them down before you remove the shells.
egg-salad-hard-boiled1
Step 2
Combine the eggs, green onions, cayenne pepper, salt and limejuice in a bowl. Mix it all up with a fork to smash the eggs into tiny chunks. Your egg salad should have a yellow tinge from the yolks and cayenne.
egg-salad-mix
Step 3
Toast the bread, preferably not too dark. Split up the egg salad between the two slices of toasted bread. Set avocado on top of each, close the sandwiches, split them in half and serve.
egg-salad-assembleegg-salad-served-2

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FISHY PINK TACOS

January 8, 2009

This fish taco is your amigo con benefits!

This fish taco is your amigo con benefits!

Few things are more satisfying than diving tongue first into a fishy pink taco. At least that is what I learned while on an unforgettable first date. It started with a lousy Mexican meal we both refused to eat. We drank tequila instead. Some of the details are hazy, but somehow us joking about driving down to Mexico to find the perfect taco turned into reality. I remember rubbing her knee as she gunned her banged up Jetta straight through the border crossing and into chaos that involved me wearing a balloon hat sombrero at a otherwise gringo-free night club with a rodeo in the back. What I do recall with vivid clarity was the next day. I was hung-over and a tad confused about why I was standing on an Ensenada beach haggling with a tiny grandmother over the price of a luchadore wrestling mask. Luckily a boat crashed up on shore with a fisherman holding out his catch of the day put it in perspective. “Tacos?” “Si, senor!” My man lit a fire right there on the sand, gutted the fish, smothered the fillet with some mystery marinade and grilled that on a tiny pan. Our simple goal was achieved. To this day, the perfect taco. But that doesn’t mean you can’t try it at home for your hot date. Did I mention the APHRODISIAC triple threat of seafood, chili, and avocado?

Total time: approximately 15 minutes
Projected cost: $7
Drinking Buddy: Cerveza (beer) or tequila, or both, like they do in Baja California!

fishy-pink-tacos-prep1Ingredients (serves 2):
1. 2 dashes of black pepper
2. 1 tablespoon of olive oil
3. ½ teaspoon of paprika
4. ½ tablespoon of mayonnaise
5. Hot sauce or SALSA
6. 1 6 ounce tilapia fillet or red snapper
7. 2 lime wedges for recipe, extra for flavor
8. 1 handful of chopped cabbage
9. 4 corn tortillas or two larger flour tortillas (pictured)
10. 2 cloves of garlic
11. ½ a Serrano chili chopped finely, a whole chili if you want a kick in the head
12. ½ an avocado sliced thinly
13. ¼ of a red onion chopped finely

Step 1
To create the fish marinade, mix the garlic, Serrano chili, paprika, black pepper and olive oil in a bowl. Smother the fish fillet in the marinade and leave in the bowl to marinate. (Approx 15 minutes)

fishy-pink-tacos-marinate

Step 2
Why not mix up some coleslaw while the fish marinates? Mix up the red onion, cabbage, mayonnaise, black pepper, paprika and limejuice in a bowl.
fishy-pink-tacos-coleslaw
Step 3
It’s time to grill that sexed up fish fillet. Grill it for 2-3 minutes on each side. Squeeze lime once you flip it and cook through. Remove the fish and break up into taco size chunks.
fishy-pink-tacos-grill
Step 4
Spread each tortilla out and mix equal parts fish and coleslaw, crowning it all with avocado slices. Kick it up with some hot sauce, or better yet, MANGO SALSA. Ole mi amigos!

Fishy Pink Tacos Wrappedfishy-pink-tacos-served-2

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RUB YOUR AVOCADO BUTT-ER ON MY GRILLED SALMON

January 6, 2009

Rub-a-dub-dub all over my grub.

Rub-a-dub-dub all over my grub.

The time has come to essentially grill one aphrodisiac in the essence of another. No, I’m not talking about boiling vodka and Viagra together, although I hear they serve that ice cold in Tijuana. In a matter of 10 minutes you can have two salmon steaks grilled to perfectly in avocado butter. The creamy nutrients and silky texture of the avocado absorbs naturally into the tender, protein-packed salmon, essentially becoming one perfect package. It’s as if these two supernaturally sexy ingredients were destined to be together like Romeo and Juliet or Thelma and Louise. Let fate take over your date and you’ll be naked and out of breath on your bed before you can say, “Another glass of wine?”

Total time: approximately 8 minutes
Projected cost: $12
Drinking Buddy: White wine or beer

salmon-avocado-butter-prepIngredients (for two):
1. 2 salmon steaks
2. ½ teaspoon of garlic powder
3. ½ teaspoon of onion powder
4. A dash of salt
5. ½ a lemon of juice
6. 2 green onions diced
7. 1 avocado

Step 1
Mix up the green onions, avocado (scooped out of skin), lemon juice, onion powder and garlic powder in a bowl, smashing it all up with a fork, whisk or hand blender. The avocado butter will look much like guacamole.
salmon-avocado-butter-mixing1
Step 2
Spread the avocado butter evenly over each side of the salmon steaks, beginning with the topside. On medium heat, heat up a portable grill or frying pan and put the avocado butter side of the salmon down. Cover the other side of the salmon steaks with avocado butter and squeeze lemon juice over them. Once the outside of the salmon turns pinkish-white (approx 3 minutes), flip the steaks making sure not to lose the grilled avocado butter. Grill the other side so the salmon is cooked thoroughly (approx 2 minutes) and serve up with some righteous veggies like asparagus.
salmon-avocado-butter-grillsalmon-avocado-butter-served-3

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