August 3, 2015
Brie-lieve in yourself, and your date will believe any BS you tell them.
Your idea of fine wine and cheese may be a box of Franzia and cheese whiz on a Ritz. But that road will lead you down a date with your own reflection, or possibly your mom’s bridge club treasurer. You would be much better served taking a few minutes to razzle dazzle your sexy someone with some tricks of the oven. Serving Brie cheese screams out, “I am indeed sophisticated and quite possibly speak French…when I’m not freelancing as an art appraiser for the Royal Family that is.” I concocted this delight after seeing something similar dish at a dinner party. The chef responsible was forced to endure pointed questions about how and what from the cutest girl at the table. Naturally, I took note of both the chef in question’s game and his rock star recipe. Some tweaks were in order to turn it into kryptonite for the most frigid of lust interests. Walnuts make everything better, particularly when brown sugar caramelizes them into a dish heretofore unstoppable. If baked Brie served with bread and a bottle of cabernet won’t get the job done, I suggest a trip to the vet to get neutered.
1. 1/8 stick of butter
2. 1 handful of crushed walnuts
3. 2 tablespoons of brown sugar
4. 5 thin slices of a pear
5. 1 pie piece of Brie cheese
Preheat the oven to 300 degrees. Grease a baking pan with a little butter. Use the pear slices as a bed for the brie to sit on top of. Use the rest of the butter and spread over the brie. Spread the brown sugar evenly over the brie/butter. Finally crown it all with the walnuts like the royalty that it is.
Throw your culinary creation into the oven and bake for 30 minutes. The brown sugar will be caramelized and the cheese supple as a Vestal Virgin. Serve on plate with slices of French bread or crackers and let the wanton lust take control of the mighty impressed object of your affection.
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! Read the rest of this entry »
December 28, 2009
I'm always down for a little brown or black or yellow or white or whatever hottie comes my way
I’m pretty much down with every color of the rainbow. Call me an equal opportunity banger. If you photographed all my past play pals, you would have a perverse United Colors of Benetton ad. So long as she’s hot and wild, I will go there. My loins are open-minded and willing to give each and every heritage the opportunity to please and get pleased. What can I say? I have taken to heart what Martin Luther King, Jr. “Let them be judged not by the color of their skin, but the content of their character.” The only thing I would add is “the contents of their pantalones.” We’re all the same color when the bedroom lights are out. So with this inspiring call to tolerance in banging and life, I give you this sundae I made for a lady of a Latin heritage. She salsa-danced with her hips on my loins and made me scream “Ay dios mio!”
Total time: approximately 10 minutes
Projected cost: $6
Drinking Buddy: Brandy or cognac
Ingredients (serves 2):
1. 2 scoops vanilla ice cream
2. 2 tbsp butterscotch
3. 1 handful raspberries
4. 2 PINCH YOUR ASS-BERRY BROWNIES
5. 1 small handful chopped walnuts
First heat up the butterscotch. Lay a brownie bed, scoop ice cream on top, surround with raspberries, pour over the hot butterscotch, and crown with walnuts and go nuts!
June 16, 2009
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!
Total 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
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.
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).
Serve up on a bed of spinach or your favorite CARBOLUSCIOUS side dish.
April 1, 2009
Don’t forget to mushroom tip your waitress!
Can you feel the rhythm? It starts with your hips going back and forth like a metronome. Feel it flow out to every point in your body. You and your date are under the spell of the mushroom. There is nothing either of you can do but let go. Dance, fool, dance! Your bodies will pulsate and writhe together. The warm embrace of the soup will inspire you two to become as one…for a half hour or so. It is for your benefit that you carry on. This mystical culinary potion has no fat to speak of. The natural flavor will cause your brain’s synapse to snap, crackle, and pop in a pleasure-filled frenzy. My advice: Take advantage of this recipe while it remains 100% legal. No doubt there is some buzz killer on the mission to make this soup contraband because it’s too sexy for their conservative closed minds.
Total time: approximately 30 minutes
Projected cost: $10
Drinking Buddy: Red red wine
Ingredients (serves 2):
1. 1 can of chicken broth
2. ½ cup of sherry
3. 1 tablespoon of olive oil
4. 1 teaspoon of salt
5. 1 leek
6. ½ pound of fresh shitake mushrooms
7. ½ pound of white mushrooms
8. 2 small handfuls of raw walnuts
9. 3 garlic cloves minced
Wash off the leek, trim the edges off, spit it down the middle and chop coarsely. Wash the mushrooms thoroughly and chop them coarsely.
Heat up the olive oil in a stockpot on medium-high heat. Sauté the garlic and leeks until the shrink down and become translucent (approx 3 minutes). Add in the mushrooms, salt and sherry and cook the mushrooms down until they soften (approx 5 minutes).
Dump in the chicken stock, bring it to a boil, and then simmer the goodies covered with a lid on low until the mushrooms absorb the liquid (approx 15 minutes). Gently puree the mushrooms, leaving some chunks intact. Serve it up with a small handful of walnuts over each bowl.
October 30, 2008
Four slices of fig-tastic cheesy goodness.
Just when your toaster oven thought it was safe from your simple seduction sundries, here comes a kinky quesadilla. Buying the ingredients should be the toughest part. Figs can be pricey, but are technically aphrodisiacs of Biblical significance. But isn’t a night of unspeakable acts worth the effort? These quesadillas also make great appetizers to pre-assemble and take to backyard barbecues, Superbowl parties, or swingers orgies.
1. 1 medium sized tortilla
2. 4 thin slices of brie
3. 1 tablespoon of fig jam (or sliced figs)
4. 1 handful of crushed candied walnuts
Spread the fig jam evenly over half the tortilla, place brie and candied walnuts on the other half, and close together.
Place it in toaster oven and cook for dark toast mode or grill in a pan until each side is browned. Cut into four pieces and serve plain, with sliced avocado or with mango salsa.