CHICKEN LETTUCE D-CUPS

March 21, 2016
Your D-cups fill out nicely!

Your D-cups fill out nicely!

This dish is stacked!  I mean the cups are full and voluptuous.  Ain’t no flat-chested FINGER FOOD here. No need for implants to help these fill out. The chicken breasts are supple and pouting, not to mention double-D-licious!  I have enjoyed this dish many times in the company of dates at fine Chinese restaurant and not so fine ones that rhyme with PF WANGS.  But only when I made it at home did I realize how simple, tasty, and awesome this dish can be.  Blow you date away with some familiar, but so much better since you made it with your own two hands.  Take a hold of those lettuce D-Cups, caress, fondle and then let your mouth get to work.

chicken lettuce d-cups prepTotal time: approximately 25 minutes
Projected cost: $8
Drinking Buddy: Beer or CHASING GINGER TAIL

Ingredients (for 2):
1. Plum or hoisin sauce (at your discretion)
2. 1 tbsp soy sauce
3. 1 tbsp vegetable oil
4. 1 tsp oyster sauce
5. 1 small lettuce head
6. 2 chicken breasts
7. 3 mushrooms sliced thinly
8. 2 green onions chopped coarsely
9. 2 garlic cloves sliced thinly
10. 1 handful chopped peanuts

Step 1
Mince the chicken finely with your sharpest knife.  Marinate it in the soy sauce and oyster sauce (approx 15 min).
chicken lettuce d-cups marinate
Step 2
Sauté the garlic, green onions and mushrooms with vegetable oil until they soften (approx 3 min).  Throw in the chicken and the nuts and cook through (approx 4 min).
chicken lettuce d-cups saute
Step 3
Fill up the lettuce cups with the goods.  Add a teaspoon or so of the plum or hoisin sauce to each cup and then add a healthy scoop of the minced chicken filling.
chicken lettuce d-cups fill
Serve them up on a platter to share with the spirit of camaraderie and banging on your mind.
chicken lettuce d-cups served

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GETTIN’ YOUR GOAT CHEESE SALAD

June 15, 2015
Gettin your goat will make you float and rock that boat!
Gettin’ your goat will make you float and rock that boat!

So you don’t think goats are sexy, huh?  You don’t find their hooves and beards enchanting?  Their bleating cries a top a craggily mountains isn’t a huge turn on?  Then you haven’t sampled goat cheese baked to perfection with the pistachio crust atop a mountain of greens and grape boulders smothered is a sticky sweet balsamic reduction.  You may find yourself licking the plate clean and stealing a little off your lover’s plate (CTB won’t tell).  No one will blame you once this sexy dish seduces your mouth, body and soul.  The goat bleats will become a choir of enchanting angels beckoning you to join them in their four-legged rendition of the Macarena.  You will be completely powerless to resist and you will love every minute of it because your date will be by your side, equally entranced by the goat cheese’s power that is turbo-charged with the balsamic blast.  The healthy spinach and the mysterious aphrodisiac powers of the grapes create a perfect storm of culinary delight.  Give in and go with it.  This salad can take you places you never knew existed.  And at the end of the journey your inevitable sexual conquest will be secondary to the post-coital glow you experienced with love at first bite. Read the rest of this entry »


STUFFING POLENTY OF PEPPERS

September 15, 2014
Get hungry, then get stuffed!

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! Read the rest of this entry »


SMACK THAT SEA BASS

May 9, 2014

Just say no to crack.  But say yes to smacking that sea bass!

Just say no to crack. But say yes to smacking that sea bass!

Did you hear that crack? That’s the sound of my hand against flesh? You know you love it. Denying it is as believable as a crackhead swearing the car stereo in his hand was a birthday gift. So just enjoy the pleasure this gives you like you would a massage with a happy ending. There’s no shame in indulging in life’s simple pleasures. Your date will no doubt agree when you let them taste a little of your thunder. That is, after they catch their breath. So bring the noise and don’t hesitate to smack this dish loud and proud. Read the rest of this entry »


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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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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