May 14, 2015
All hail Caesar Salad!
The classics deserve much props and little improvisation. You can’t get much more perfect than the Caesar Salad. Like a great lover, it is crisp, moist and creamy in all the right places. No wonder this salad is so universal on plates across the world. Now is your chance to wow even the most discriminate date with this simple DIY Caesar Salad from scratch. Once you make this ridiculously easy salad once, sequels by the dozen are sure to follow. This salad works perfectly as a starter before a blow-their-mind entrée, or can stand alone as a lunch. It was the perfect follow up course to the sultry French Onion Soup I served. Naturally, my date was satisfied to her core with such simplicity. She pounced like a wildcat before I could even finish. My only regret is that the lettuce wilted before I could eat the rest. I can always make more and more and more. Read the rest of this entry »
March 4, 2009
Send in the Hostess with the Most-Ass!
This dish most definitely boasts the most ass-paragus. Kim Kardashian ain’t got nothing on this dish. Plus this is way better for you than following the exploits of yet another celebutant. No question about it. It packs such a walloping APHRODISIAC punch that the world falls to its knees to service the asparagus’ needs. Behold, if you can handle it. You instantly class up even the most bland and healthy meals. The phytochemicals in this dish nourish even the filthiest minds, bodies and souls. So reignite the passion in your kitchen and go green!
Total time: approximately 25 minutes
Projected cost: $12
Drinking Buddy: Depends on what you serve with it.
Ingredients (serves 2):
1. 1 tablespoons of balsamic vinegar
2. 1 pound of asparagus
3. Manchego cheese
4. 2 tablespoons of olive oil (not pictured)
Preheat the oven to 425 degrees F. Wash off the asparagus and chop the stubby part of the stalks. Cover a bake sheet or pan with tinfoil. Lay out the asparagus neatly with no overlapping. Smother the asparagus with olive oil and roast them in the oven (approx 20 minutes).
Once the asparagus is the right soft texture, place them on a serving tray and douse with the balsamic vinegar. Cut up as much manchego cheese as you like and scatter it on top, allowing it to melt a little before serving with a CHICKEN or FISH.