Food You Wish You Had the $$ to Cook
This sugary, candied apple gets its bite from whiskey and fire from cloves and ginger, a scintillating concoction that’ll help get you hot and ready for any trouble coming your way. Lose the skivvies quick, because this punch literally feels like rolling around naked on a bearskin rug in a rugged mountain lodge.
Make this spiced beef tenderloin with pork if you like. When you rub chipotle hollandaise all over the place, it doesn’t matter what protein you invite to be the star of the show. Everyone will be coming. Repeatedly.
What happens when you make a crisp from parmesan and top with crispy pancetta, creamed spinach and a fried oyster? A fucking celebration! It was Mel’s birthday on the 18th (of the amazingly tasty food blog Edible Things) and because we need to make it up to her that we were fucking sloshed on the actual day AND she is all about the oyster, I’ve got those bitchin’ bivalves on my mind.
It’s a birthday party for Rob of “Go Cook Yourself” and we’re kicking up the AM with brunch that is un-fucking-believably dirty – Steak and Truffled Eggs in Pancetta Cups. Actually, knowing us, you’d believe it.
Kick up your ho hum quiche with creamy raclette cheese, crisp bacon and slow-cooked leeks for a tart that is so good, you’ll want to break all the rules and make out hard core. Plus, the accompanying frisée salad screams three way – do we see a deliciously dirty menage a trois in your future? Yes, we do.
Our coq is easy and tasty, leaving you plenty of time to putter around the kitchen getting tipsy before it’s time to dig in. Nothing better than this easy-sleazy, as we take Julia Child’s classic version of coq au vin and pare it down for simple midweek cooking.
When you want a sizzlin’ strip of hot meat on Valentine’s Day, break out this simple recipe for Steak au Poivre for a little romance. We’ll let you take the credit for getting lucky, because you damn well will after serving this one up.
To celebrate National Bird Day (I kid you not), this recipe, my darling readers, is for the dirtiest of birdies. And I don’t say that in jest – with the combination of crispy bacon imbuing all of its salty goodness into a gloriously moist turkey breast and lux morel mushroom stuffing to gild the lily, you have no excuse but to love the proverbial shit out of this one.
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