Can You Say SpatchCock?

What the hell is a Spatchcock? It’s definitely not the first thing that popped into your head I assure you.

No, it's not a sexual technique, but it is a technique…

It is a way to prepare a bird, such as a turkey, chicken, or game hen for grilling, baking, or broiling.
This technique allows the bird to lay flat, about the same thickness throughout, which allows it to cook evenly.

spatchcock-chicken-recipe

I’m introducing spatchcocking now because I have a great EASY new recipe I just tried that knocked my socks off. And I guarantee you, if you cook this for your dates, it might knock off far more than her socks!

Try this ASAP!

BROILED LEMON BUTTER GARLIC CHICKEN

What You'll Need:

  • 1 chicken (Spatchcocked, and brought to room temperature)
  • 1/2 stick of butter, melted but not hot
  • 5 or 6 cloves of garlic, minced and/or mashed. Use more garlic if ya want!
  • Zest of 1 lemon, and the juice from it
  • 1 lemon cut in half for broiling

How to Make It:

  1. Bring oven to broil for at least 10 minutes to get really hot.
  2. Spatchcock the chicken. Mix the butter, garlic, and lemon zest together.
  3. Separate the skin of the chicken from the meat GENTLY by running your finger underneath all over the chicken without breaking the skin.
  4. Stuff the lemon butter mixture under all the skin, coating the meat completely.
  5. Broil the meat for 10 minutes skin side up, 10 minutes skin side down, then 10 more minutes skin side up.
  6. Once it registers about 165 degrees, take it out and let it sit for at least 10-20 minutes. (If you don’t have a broiler, try baking at 450 degrees for apx 45 mins to an hour)

Then eat the hell outta that bad boy!

My Damn Good Italy Inspired Red Sauce

Seriously, you MUST make this sauce ASAFP!!!

This will undoubtedly be your “Go To” tomato sauce and you will use it with everything you possibly can.

Not only is this sauce inspired by my Italian honeymoon, but I also found a very similar version from Thomas Keller in his fine cookbook, “Ad Hoc At Home.” Together it is a dreamy combo! And it’s so frickin easy!

Italian-sauce

The reason why this is so interesting is that there are a couple of ingredients I doubt you put in your tomato sauces. As fate would have it, while staying in our Moneglia AirBnB, I had to use the local ingredients, whatever they had and/or was in season. So, using the fennel and leeks was just what was done. And what a great surprise.

I am sharing (basically) Thomas Keller’s oven roasted way of doing the sauce. But for my version, I did it all on stovetop. I added pan seared prosciutto to start and then added a little red wine (whatever we discovered that day), and I would add fresh rosemary, butter, and top with parmesan. Add whatever you like. But his base is crazy good, so let’s start with his recipe. I have simplified it to make it easy for you to cook it up for your dates and store as much as you can. But I doubt it will last long!

What You'll Need

How to Make It

  1. Preheat oven to 350
  2. Pour olive oil, fennel, onion, leek, and garlic in an oven proof pot. If you like, just throw in the bay leaf and time and fish them out later. As for the peppercorns, well, figure it out. Sprinkle with salt. Put in oven for about 1 hour.
  3. Stir in brown sugar and red wine vinegar and heat for another 20 mins.
  4. Add the tomatoes and sachet.
  5. Cook for another 1 1/2 hours, stirring every 30 minutes.
  6. When it is to your desire thickness, you are done!

Use this on pasta, throw in meatballs, or my favorite, serve warm over fried eggs in the morning. So frickin' good!

Play with it and add some of the things I did in Italy and you will be a very happy man with very happy dates.

Keep spicin' it up!

How to Use Facebook to Be a Better Man

In case you have been living under a rock, there is this thing called the Internet nowadays. It is an amazing tool for the education and advancement of the human race. It can enhance our lives in ways we cannot even begin to imagine yet.

spike-spencer-kimberly-spencer-internet

The good news is we have unlimited access to all the accumulated knowledge on the planet.

The bad news is we all think we already know it all and don’t take the time to actually look any of that knowledge up, unless of course it jibes with our preconceived notions of how we feel the world should be, compartmentalized within our tiny selfish parameters.

Sadly all this knowledge has sputtered in a sloppy start. Beginning with “social” platforms originally invented to bring us closer together, allow instant communication, share ideas, and expand our minds with unlimited knowledge, that have sunk to the very bottom of social interaction.

Rumor is reported as fact, believed by the unaware or purposefully duped.

Narcissistic bragging is masquerading as humility and graciousness, aka the “humble brag.” It’s unrelenting envy on parade, a 24/7 portal to everyone else’s lives that are almost always seeming better than yours.

Unless, of course, they take the opposite tack, the cryptic “woe is me” post of seeming positive affirmations couched in a pathetic personal passive aggressive cry for help.

We all see it, we all know it, we are all tired of it. Stop it.

Then there are the unwavering hordes of whiny “victimbitches” simply waiting to be offended by any and every little thing. Tirelessly mining the interwebs til they can find a post, tweet, or blog article that has the subtlest whiff of disagreement to their self-centered myopic tiny minded view of life so they can rage against what they deem to be a personal affront to their integrity, opinions, and/or fundamental belief systems.

All of us have fallen into this category at least once.

We would never admit it of course. Except for just now. Um, I think I just did…

What most people seem to forget is that the internet is worldwide and that unless a personal message is sent directly to them, the chances of any single post being evenly remotely about them is about 4 Billion to 1. So the level of narcissism it takes to believe that any interaction online effects them is truly mind boggling.

Yet we see it every day on an endless loop. You post something you think is funny or interesting and your “friends” take umbrage, pick it apart, or admonish you for having a differing world view then their oh so righteous perspective. Suddenly you have an argument over trivial shit that morphs into something deeper, not remotely associated with the original flippant post you thought was quirky, cute, or funny and now you have un-elicited tension from an aggressive “victimbitch” who simply can’t abide other thoughts outside their narrow worldview.

And since you are a threat to their fragile Glass Menagerie, you are therefore a monster.

They now feel free to deem you any manner of terrible beasty, usually starting with typical easy to reach epithets of racist, bigot, homophobe, misogynist, etc, spiraling rapidly down to the unavoidable comparisons to Hitler.

No, I’m not simply talking about political debates here, I’ve seen the same pathway emanate from random cat videos.

It simply does not matter what you post. Someone out there is going to be offended.

It doesn’t matter how smart, respectable, or civilized they may be. Most people these days seem to have the thinnest skin imaginable. It is infuriating. And you can MAN up and use it to your advantage!

We are a world full of billions of people. Each person has a different view point. Some are well informed, some are not. Some agree with our views, some do not. The vast majority of the world may not agree with you on any given point.

Here is how to look at it: SO F**KING WHAT!

The world does not revolve around you. It never has, never will. People will disagree with you and that is awesome. Variety is the spice of life and all that. Sadly, in the era of giving kids trophies for breathing, we have raised a generation of self-absorbed, self-obsessed, selfie snappers. They are unaccustomed to differing viewpoints and can’t quite handle it.

Don’t be like them. Practice RESTRAINT.

Do NOT get drawn into unending arguments on social media that are doomed to defeat or at the very least both sides being upset and offended.

Read other people’s points of view with an eye toward non response. Stay above the fray. Don’t engage. You may think these people are absolute nutty biscuits on the verge of a mental breakdown. That is their problem, not yours.

Think of it as practicing ACTIVE LISTENING without interruption.

We as a social species connect and communicate openly and freely. Unless you are in a communist country of course (cue the victimbitches). As a social species we can’t wait to use our face holes to deliver our personal views to the world. But the more you speak, the less you listen. This includes digital communication. LISTENING is one of my pillars of confidence. If you can show a woman that you are actively listening to her, she will respect you more.

Practicing non-engagement on social media can help you you restrain from opening your mouth when you shouldn’t.

You may not agree with others points of view. You may not respect those views. You may even think they are absolutely out of their minds. But that does not mean you should give them a piece of yours. Have you ever heard the saying “Better to remain silent and be thought a fool than to speak and to remove all doubt?” Some ascribe the saying to Abe Lincoln or possibly Mark Twain. Regardless, it is a very wise proverb.

Practice restraint, hold your tongue (or your fingertips), read and/or listen to what others say and keep your trap shut. You will be amazed at what you can learn. Let the victimbitches fight it out. It’s a useless whiny waste of energy that is decidedly not attractive to women. And if you find yourself slipping into victimbitchitude, being offended by a random tweet, blog, or post just remember, the chances are 1 in 4 BILLION that it pertains to you at all. Don’t be a narcissistic snowflake. MAN up and MOVE on.

You've got a lot more important things to do.

Santa Barbara's Funk Zone: 16 Wineries in 6 Blocks

Obi Wine Kenobi. That is what some have called my new friend, Randy, the tasting manager at Cottonwood Canyon. He knows a lot about wine. He has probably forgotten more than I will ever know. But he doesn’t wield that knowledge with malicious intent, like an intimidating light saber of condescension. No, he is just as excited to share Cottonwood Canyon’s wines as we are to taste them. He explains the nuances of the varietals as we discuss the intimate pairings of succulent dishes that should accompany each.

Being a Foodie, I am in Heaven. For Santa Barbara’s Funk Zone is a perfect mecca for wine lovers, Foodies, and Funksters to taste, eat, and play, all a short trip from the major metropolis of L.A.

Where else will you find 15 world class wineries’ tasting rooms, plus 2 unaffiliated tasting rooms, a brewery, and one liquor distillery in a 6 block radius?

Starting your tasting tour at the tiny, unassuming Cottonwood is commencing your trip at the top of the Zone and working your way down toward the ocean. This is my recommendation. You can zig zag, go straight block by block, or just let the wine call to you. This is your weekend, discover as you will.

Note: Cottonwood is on the Urban Wine Trail maps, but not the Funk Zone maps. Same with Kalyra, and Deep Sea. Guessinger is on no map, and LaFonda is brand spanking new.

santa-barbara-funk-zone

Straight south on Anacapa St., your next stop will be at the 2 most popular wineries, directly across from one another. Oreana (voted best tasting room in 2012 by the Santa Barbara News Press) can tend to be a bit rowdy as was the case when we were there. They were one of the pioneers of the Funk Zone, repurposing an old tire factory into a laid back winery, where they even have movie nights!

Santa Barbara Winery is a bit more relaxed, and it has reason to be. SB Winery began in 1962, the first winery in Santa Barbara since prohibition, making it the Granddaddy of the Funk Zone, so be sure to swing by and pay homage. They have a lovely wooded seating area for relaxing, if you can find a seat, that is.

Next stop, 4 in a row on Yaconali St. You can literally throw a rock and hit them all.

Starting from East to west, we check out, Riverbench first. Where our lovely host, Cassie, shares all the best vines with us. Riverbench touches all the heartstrings, in that it is a Sustainable In Practice (SIP) certified winery, meaning that it builds community between the vineyards, the workers, and the land. They also donate a portion of their Pinot Noir Rosé to charity. The wine is wonderful and you can feel good about yourself while sipping it!

Area 5.1 puts the fun in Funk Zone. A great riff on the “secret” Nevada military site, 5.1 is called that because of the 2 owners, Martin and Mike Brown. Australian born brothers, with a love for good wine, decided to make their wine as the “Aliens” they were. Thus Area 5.1 (as well as Kalyra) was born. Along with the fact that they deal with 5 vineyards, 5 winemakers, 5 wines on the tasting menu, and Martin’s birthday is 5/1. Seeing a pattern? Their wines are solid, smooth, and I took home a bottle of their amazing Port for later testing.

AVA (American Viticultural Areas) Winery is a nice wide open, very modern tasting room. They make “wines of distinction from the five AVA’s of Santa Barbara.” With the help of a giant wall map, you can taste your way specifically through the terroir of the local region, mile by mile.

Directly across a small breezeway finds you at Pali Wines. An equally modern room, but with hints of the mountains with their woody accents. Two of their Pinot Noirs were recently given “Top Values” recommendations by Wine Spectator’s James Laube. This is also one of the few wineries that features wine on tap, something that is becoming more popular in the US.

Directly across the street you will see the latest newcomer to the scene, La Fond, having just opened in May of 2014. Pierre LaFond, an architect by trade, is also the owner of the Santa Barbara winery, which, again, you can hit with a rock from here. LaFond is a bit more refined than SB and there were two standouts here for me. Their Pinots were very smooth and did not have what I have dubbed the “Pinot Funk” on the nose, and you get to take the tasting glass with you! A great souvenir and smart marketing all in one.

One block and several art installments later, will find you around the corner at the Fox tasting room located inside the Santa barbara Art foundry. You can grab a glass and wonder around the fun and funky exhibits, many wine themed, throughout the warehouse.

Now you have a decision to make. This is where you can call it a day and save the rest for tomorrow or press on like a blurry eyed wine fanatic.

I recommend the prior. Get some rest, and start fresh tomorrow.

On day 2, I would start with a double header tasting at Kalyra and then walk directly across, literally 10 feet away, to Giessinger. I guess you could switch them if you are feeling adventurous.

Remember the 2 Aussie gents who started Area 5.1? Well, here they fully embrace their roots in the land of OZ. The room is a vibrant fun loving homage to the land done undah! Surfboards and Aboriginal art abound, and even show up on some of their labels. If you want to taste Santa Barbara with an Australian flair, this is definitely the place.

Giessinger takes a more French forward approach with their wines and their room. Lovely art adorns the room, and their wines bring the art of French wine making to the California coast. They also have the distinction of winning the “Best Wine Tasting Room in Santa Barbara for 2013,” given to them by the US Commerce Association.

Now it is time to head past yesterday’s quarry on Yanonali, turning right on Anacapa, heading toward the water. En route, you will find a gaggle of tasting rooms huddled up closely to one another for warmth, or I guess you could say, winth. Yes, I just made that up.

The first stop will be Corks n’ Crowns. This is one of the top places to go in the Zone. Their claim to fame is that they are not a winery. They actually serve as a representative tasting room for many wineries that are too small to have their own rooms. So, in one place, you get to taste many wines that you will not find anywhere else. You get a huge variety to sip and it’s a very fun place to hang out and just relax.

Snuggled in right behind C n’ C, is Chatter + Drake, the winery run by the husband and wife team of Mark and Andi Cummins. Both are artists who also craft lovely wines. Interestingly, they produce wines by “blocks” in a very small region, the Lawrence Winery in the Edna Valley, highlighting the subtle differences row by row. The tastywines are mainly Pinots, and they have a small private room to rent for parties.

A nice long walk of about 30 seconds brings you to the doorstep of Kunin Wines. A family owned winery, Kunin’s wines all come from the Central Coast AVA. Kunin is one of the elder statesmen of the Zone, having been there for over 5 years, since Seth Kunin had a vision to bring high quality boutique wines to the area. Much recognition and several awards later, Kunin Wines is a firm anchor to the Santa Barbara wine scene.

Just next door is Municipal Wines, where Dave Potter has made a place that is like going to a friend’s clubhouse made from things he found in his mom’s basement and at the local flea market. Having trained in Australia and France, the homey feel does not belie the world class wines he makes. This is not a snooty wine haven. They have a stuffed bear for cryin out loud! Municipal is a great place to wind down the day. But we are not quite done.

There is one more place to hit, that is not exactly in the Funk Zone, but I recommend it because it is the best place to sit, sip, and sunset. You need to head around the corner and out onto the boardwalk to Deep Sea Winery, the only tasting room with an amazing view of the Santa Barbara Coastline. This vineyard, run by the Conway family, gets it’s name from the ancient sea beds of Arroyo Grande where their vines reside. This is the ideal way to end a tasting day, on the sea watching the sun set, sipping one of Deep Sea’s lush, rich, smooth wines and reminisce about your adventure.

“Best…Weekend…Ever!”

It's a fleeting term at best, as it will be replaced on and off throughout one’s life, but I can say without equivocation a visit to Santa Barbara’s Funk Zone has elicited this statement often and will continue to do so even more, as plans for expansion are being put into play in the Zone for more amazing wineries, fabulous eateries, and general funkiness. If you love wine, food, art, fun, luxuriating in the sun, and a nice walk on the beach, get thee to the Funk Zone. And tell ‘em Spike sent ya.

Keep Spicin It Up!

Reprint from 2014

Revisiting one of my favorite places- Santa Barbara’s Funk Zone. This article got lost in the mix somewhere along the way. I figured now is a good time to get it out in the internet ether. A few things may have changed but not much. So get out to SB and have a drink for me!

 

A Tuna...Omelette? Yep!

I know, I know, it sounds weird, but it is actually very tasty and easy to make. I walk you through the simple steps to get a heart healthy breakfast on full of da flavaaaaa!!!

Here’s the How-to Tuna Omelette

What You'll Need:

canned-tuna-breakfast-recipe

How to Make It

  1. Put a little of the olive oil from the tuna into a med-high heat nonstick pan.
  2. Add onions, and a little salt, sauté for a few minutes
  3. Add tomatoes and garlic, sauté for a few minutes
  4. Add tuna and warm up for a minute. Then remove to a plate.
  5. Add eggs to the pan. Allow them to set for abut 30 seconds before you pull the sides toward the middle allowing the runny eggs to cook.
  6. Once the omelette starts to firm up on top, add the onion tomato mixture.
  7. Grate Parmesan cheese on top.
  8. Fold the omelette over and serve.

Eat that bad boy!

And, as always, keep spicin' it up!

Saucy, Sexy...Saurkraut?

Yep! Sauerkraut! I just made a batch of the freshest tastiest most mind blowing sauerkraut I have ever eaten.

And it was SOOOOOO easy! Do yourself a favor and make a batch of this stuff ASAP.

Keep it on hand in the fridge for up to a year and you will have a great tasting side for so many different dishes.

I made mine with a great big ole head of purple cabbage.

I like the way it looks as it can be very eye catching on the plate. It doesn’t taste all that much different than green cabbage sauerkraut, so you can go either way.

Besides being incredibly tasty, sauerkraut, and many other fermented foods, like kombucha, yogurt, strong aged cheeses, and kimchi, are very good for you.

Due to the natural bacteria that are produced in the lactofermentation process, the food is preserved along with many vitamins, and probiotics that aid in digestion and absorption of nutrients.

Add a little sauerkraut sauteed with onions to a nice grilled pork chop. Slap some on your next hot dog with lots of mustard. And, of course, you simply must have some with your brats and potatoes for that awesome Oktoberfest feast!

I just had some, sauteed with onions, for breakfast with Italian sausage and eggs. Deeeelish!

homemade-sauerkraut-recipe

What You'll Need

  • One head of cabbage, sliced thinly, except for a couple leaves, save those
  • 1 tbsp salt (for really big cabbages, add a little more salt)

How to Do It

Put the cabbage and salt in a big bowl, turn on the TV and watch your favorite Sci Fi and massage the hell out of the cabbage for 10 minutes. Really get in there! You are working the salt into every nook and cranny of the cabbage. You are also extracting moisture. So massage it like you are on a date!

After 10 minutes, put the cabbage in jars. I used a few pint sized mason jars.

Pour the liquid evenly into the containers.

Now with the extra leaves you saved, cut them down to fit into the tops of the jars. These will act as a sealant to keep the kraut submerged in it’s liquid. Put a leaf on top of the kraut and press down til the liquid covers it.

Then put on the lid. That’s it!

Now, store the jars in a relatively cool place away from sunlight, NOT the fridge yet.

For the next 3-5 days, open the jar up once a day to let out the fermentation gas that will build up.

Otherwise you could have a 911 kraut emergency on your hands. After the 3-5 days, store the kraut in your fridge. And ENJOY!

Keep Spicin' It Up!

Gettin' Saucy, Argentinian Style

I love Argentina! Even though I haven’t actually been there yet, I know I do. Why?

Three words Malbec, Parrilla, and Tango.

You may already know of all these things, but what you may not know is of another tasty addition that makes Argentinean meats really pop – Chimichurri sauce. It is incredibly tart tangy savory and succulent and will be a welcome addition to your FoodGame repertoire. ENJOY!

What You'll Need:

How to Make It:

Put all ingredients in a blender or processor, blend till coarse, do not puree!

You can add, oregano, cilantro, onions, cayenne, or whatever else you want to try. But this is your base, experiment from here and enjoy. Serve over any kind of meat, preferably grilled.

Keep Spicin It Up!

Iconic Cities, Iconic Dishes, Iconic Dates

Here at “Don’t Kill Your Date (and Other Cooking Tips)” I’m all about showing you adventurous dating tips. But not all of you can be trekking across the globe to share exotic locales with your lovely ladies. That can get a tad expensive.

But just because you can’t surprise her with a private jet trip over to Paris to punch a mime and grab a baguette doesn’t mean you can’t bring her the world. Every city has an iconic dish, an ingredient, or a local specialty that they are known for.

Once you visit those places these are the things you want to bring back home and savor those cherished memories. But if you haven’t been there yet what do you do? Thanks to the fancy intrawebs these days you can research just about anything. So now you can…

Bring the iconic dishes from iconic cities to your home and impress your dates.

This is a great way to show your ladies your adventurous side. Even if you are not particularly well travelled, you can both share a “pre-memory” of a place that you both want to visit through a few iconic dishes from the region. And they don’t have to be difficult to prepare.

For example, let’s say you both want to visit Argentina, as do I and my wife. What are they known for? Great wines, grilled meats, and tango predominantly. There are several easy ways prepare a killer Argentinean date night.

Don’t have a full on Argentine parrilla to roast up a side of beef on an open fire? Neither do I. But I can go down to my local store, grab a nice inexpensive bottle of Malbec and a couple of steaks. I can find a decent tango type station on iHeart Radio or Pandora for background ambiance. And now I am mostly set. But there is one step further you might wish to take.

Its not always the iconic dishes that make the meal, but the accoutrements that are added to the mix that really make it memorable.

In our Argentinean date night example you have the big three and that is great. But what will really evoke “future memories” is the addition of a chimichurri sauce (recipe here) which is the iconic condiment that really makes Argentinean meat dishes stand out.

Or if you are planning a tasty Indian adventure for your evening, you might want to prepare a simple lentil dal, tandoori chicken or tikka masala. But what are these dishes without some naan bread for soppin and a spicy sweet mango chutney to top it all off?

And what’s an Italian meal without a rich Chianti, some nice olive oil drizzled atop, and premium Parmesan cheese grated all around, but only use the good stuff! Don’t skimp on the extras, they can make or break a dish and they go a long way.

It’s the little details that can really knock her socks of (maybe even more).

Take the time to listen to her when she talks of far off lands she wants to visit and the dishes she wants to enjoy there. Be the man to spark her adventurous desires. Research a little, surprise her with a tasting menu of her dreams. Don’t just cook up a delicious meal, go the extra mile to discover what really makes that specific region stand out, and add the little tasty details.

You don’t have to fork out a ton of money and take her around the world to make her attracted to you. You can do it all right from your own home. It is amazingly simple and affordable. An added benefit is that you get to find out how well you click together beforeyou attempt one of the toughest tests of whether a couple can work – traveling together. And that is a whole other story……

Bon Apéttit!

Get Cookin' with this Sexy Oil

Get Cookin' With This Sexy Oil!

I have a cooking/sexy tip for you this week. And it involves one of my favorite ingredients, grapeseed oil. Grapeseed oil has many uses.

1. Cooking

Well, this use is fairly obvious. You can cook with it, as it has a high smoke point and makes a decent vinaigrette. But, actually for cooking, I prefer olive oil. Blame my amazing culinary memories of our Italian Honeymoon.

Olive oil is cold pressed and has been used for centuries. It truly is nutritional and beneficial in many ways. The benefits/dangers of cooking with grapeseed oil are still unknown really and it is usually pressed using hexane and other unnatural junk. So go for cold pressed to be safe.

I use grapeseed oil for general simple stuff, as other oils like canola and corn oil are pretty full of GMO crap. I also use coconut oil and grass fed butter a lot. Add these into your cooking rotation and you will be very happy indeed.

2. Massage 

Oh yes, grapeseed oil makes a GREAT massage oil. A little bit goes a long way. I have tried other oils and they just don't measure up. Olive oil gets very tacky, coconut oil coagulates when it cools and makes a creepy mess, and Vaseline is just wrong (I was young and it was handy, don't judge.)

Commercial massage oils are expensive and not always natural, full of chemicals and nasty junk. Grapeseed oil is good for you, silky smooth and you can add your own natural scents. Just add a few drops of rose oil for a nice aroma or a little peppermint oil for a nice peppy "zing."

3. Lubrication

Yep, just like with massage oils much of the commercial lubricants out there are full of chemicals that you can't pronounce. These are things you know you don't want to eat. So if you don't want to put these things into your body why would you put those things on your most sensitive sexy tidbits?

I would recommend you do not put too much peppermint oil in this particular delivery system as the tingle may turn to a raging fire down below. Not that I would know this....

Also be careful adding anything that might compromise the strength of any birth control apparatus you may be utilizing, do your homework!

Oh, and one draw back of grapeseed oil is that it will stain your sheets. But that can happen anyway, so it's not that big of a deal. Of course, there's always the option of covering your bed in plastic sheeting. If you aren't afraid of scaring your date in a Dexter-esque nightmare, I guess it could be a bit of kinky slippery fun. Just don't break a hip.

Keep Spicin' It Up!

 

 

Leftover Datin' Lovin'

o last night went pretty great, right? You had a beautiful lady over for dinner. A dinner you cooked, that was amazing, by the way. Your company was so riveting and the attraction was so amped up that your lovely vixen stayed the night.

Yes, that was quite the evening, my man.

When the morning comes you have yet another opportunity to wow her with your creative culinary prowess. Breakfast!

I have shared many great recipes for breakfast with you in the past, so today I want to share a general idea. One that will save you some headaches and some money while taking care of your luscious house guest.

You made something incredible last night and chances are there are some leftovers. Why not keep the awesomeness flowing and the memory of last night’s tastiness at the top of her mind. You can do that by incorporating some of last night’s dinner into your tasty breakfast via an omelette, a scramble, or even a fritatta.

I recently made an incredible dish of beef ragu inspired from my Honeymoon trip to Italy, a really simple dish that will be in my upcoming book, “FoodGame – the Ultimate Recipe for Dating Success.” The dinner was a big hit with my beautiful wife, evoking our homemade dinners while living for a short time in the Ligurian hills of Moneglia.

The next morning, and a couple days after, I had the good fortune to have enough ragu leftover to make some seriously hearty breakfasts that kept that memory alive for days. It’s a great feeling, bringing the sights, sounds, and smells of that time flowing back into my brain. You can give your date the same feeling with a little taste of last night.

Here’s the quick and easy…

breakfast-transformation-omelette-recipe

I usually start with sautéing some onions and garlic in olive oil as a base in a non stick pan.

Then I add in whatever leftovers I want to add. Once warm, I remove the mixture from the pan.

Bring pan back to medium high heat. Add the beaten eggs to the heated pan and let it set for a minute or so. Now you can add the mixture and form an omelette (pictured), or sprinkle mixture over the top and pop it in the oven or under the broiler for a minute for a fritatta. Or just scramble it all up in a big tasty mess!

leftover-omelette-recipe

Whatever you do, the simple addition of the previous evening’s flavor can spark more attraction and keep your date going well into the next day and lead to even more tasty goodness down the road.

Bon Appetit!