vietnamese/ japanese influenced bowl o fun.
cup of mini bowties
pepper
rosemary
chives
three romaine leaves
one tomato
one egg
olive oil
there are many ways to eat this dish. so take this arrangement as more of a suggestion.
make the pasta as you see fit, but if it isn't al dente you are wrong. drain.
fry the egg.
cut the veggies to bite size or smaller.
get a decent size bowl, put down the veggies at the bottom, followed by the pasta. dust with the spices, drizzle with olive oil. top with the egg. get your fork. break the yolk down into the pasta, cut up the egg, and stir that shit up. eat it. eat it fast. enjoy the goupy, protein filled goodness. slurp it down. SLURP IT!
Lox Omelette
one small baked potato
three eggs
one slice provolone
fresh spinach
lox
buttah.
tear or cut the provolone as small as you have the patience for.
beat the eggs, tip the provolone into the eggs.
heat a small pan.
with a sharp, serrated knife, slice the baked potato into discs.
put the buttah into the pan, once its melted throw in the egg provolone mix.
out a layer of the potato on top of the eggs, followed by a layer of spinach, and a layer of lox.
after its cooked for a bit. fold, cook for a bit, and turn.
enjoy!
Grilled Chicken Skewer Oatmeal
whole mess of chicken breasts
olive oil
red wine vinegar
soy sauce
garlic
whiskey
Oatmeal
hummos OR pesto
grill
skewer
invite your friends over
cube the chicken into 1 inch cubes
marinate in a bag with 1/2 cup olive oil
1/4 cup each of soy sauce, whiskey, and vinegar
as much garlic as you care for.
after an hour or so, start the coal. skewer the chicken cubes.
when the coal is read, cook the chicken. i dunno. a minute or so per side? make sure its done.
feed your friends, drink the rest of the whiskey, wake up and curse god.
make the oatmeal. look in the fridge. do you have hummos or pesto? whichever you have, put two spoonfulls into the oatmeal when its done. toss in the leftover chicken. mix it up. eat it. find a reason to continue living.
Pumpkin Filled, Baked Ravioli
I wanted to do something with pumpkin cos of the time of year. i love ravioli. i was a bit scared of boiling them, given some....mishaps. my initial attempt was a bit dry, so here is try 2.
are you a man? DO YOU HAVE BALLS? if so use this for the dough: http://www.foodnetwork.com/recipes/tyler-florence/ravioli-dough-recipe/index.html except that i did half normal flour, half semolina.
1 large pumpkin
salt and pepper
a nutty cheese. a good romano might work, i used a cheese i picked up in upstate ny that was a bit more flavorful and less salty.
onion
milk
italian bread crumbs
oregano
chili powder
garlic powder
paprika
pepper
cloves
split the pumpkin in half, remove the guts, toast the seeds, eat like popcorn whilst watching porn. roast the pumpkin at 375 for 45 minutes. scoop out the meat. make the pasta. saute the onion, add a cup of the pumpkin puree. turn off the heat.
i cant claim to know the proper way to stuff ravioli. if you have insight, do it your way. i used a cup to cut discs from the pasta sheets, then wetted my fingers with water, wetted one of the discs, stuffed another of them with a teaspoon of pumpkin, top with a half inch square of cheese, press the whetted one ontop of the one with the stuffing, press down the edges with a fork. do all the ravioli. in the butt.
get a steamer. spray the part the food sits in with pam. boil the water. put down a layer of raviolis. steam the raviolis till the pasta is done. repeat until all the ravioli is steamed.
get a bowl, and mix a half cup of Italian bread crumbs, teaspoon each of chili, paprika, pepper, oregano, rosemary. half teaspoon garlic, quarter teaspoon of cloves. blend with a fork. in a separate bowl, pour milk.
dredge the ravioli in the milk, then cover in bread crumbs, then place in a greased cookie sheet. bake 375 until golden.
with the remains of the pumpkin, just eat that shit with a fork. if you are a boring son of a bitch, eat with butter and salt and pepper.
and thats that, bitches.
