Breakfast, Uncategorized

scrambled Eggs

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I’m thinking I should rename this blog from flavor attack to “Jim steals recipes from bon appetit that he likes.” This is more of a review. Their basic method is to use 4 eggs and salt, and beat them senselessly until it’s totally uniform and homogenous. The different versions use various cheeses. I went with the hot cheese version.

First time I made this it disappeared, and I had to make more.

INGREDIENTS:

  • 4 eggs
  • 1/4 tsp kosher salt (more for topping at the end)
  • 1 TB unsalted butter
  • 2 TB fresh grated sharp cheddar
  • Fresh parsley (chopped)
  • Hot Sauce (I like Frank’s)
  • Ground black pepper

DIRECTIONS:

  1. Crack eggs into bowl, add salt, and blend thoroughly with an immersion blender.
  2. Melt butter in skillet (low to medium heat). Set timer for 2 minutes. Add eggs and using rubber spatula make circle around edges and across the bottom. After 1 minute, add cheddar. Mix in well until melted. Eggs should be done in about 2 minutes.
  3. Top with more kosher salt, fresh parsley, black pepper and hot sauce.
Uncategorized

Ceasar Dressing

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My new thing with this blog is to plagiarize any good recipes I find by changing one thing very small about it. This is a great example of me doing that.

By the way, I wanted to answer the question of is it worth it to make your own/is it better. The answer is yes, worth it and better. This is from BA’s website with a small change by me to avoid lawsuits.

INGREDIENTS:

  • 6 anchovy fillets packed in oil (drained)
  • 1 small garlic clove
  • salt (to taste)
  • 2 large egg yolks
  • 2 TB fresh lemon juice (+ more to taste)
  • 3/4 tsp dijon mustard
  • 2 TB olive oil
  • 1/2 cup avocado oil
  • 2 TB freshly grated parmesan
  • 2 TB freshly grated romano
  • black pepper to taste

DIRECTIONS:

  1. Get a small tiny little blender and combine anchovy, garlic and a little bit of salt and give a whirl.
  2. Add egg yolk, lemon juice, and mustard and give it another whiz.
  3. Slowly add olive oil a little bit at a time, while running the blender then add the avocado oil.
  4. Finally, add the cheeses then adjust seasoning with salt, pepper and lemon juice.
  5. The End.
Drinks

Green Superfood Smoothie

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I’m on a bit of a healthy eating kick right now. Due to pandemics and such I’ve spent less time in the gym and more time drinking beers. This has in turn led me to have some slightly high triglyceride levels, which has never happened to me before in my life.

I got this recipe out of the “How Not to Die Cookbook” by Michael Greger, M.D. I’m way impressed with the references to actual research throughout his book. It turns out that consuming dates can lower triglyceride levels. The book is all about plant based recipes, so there’s no added oil, salt or sugar. I felt amazing after drinking this.

INGREDIENTS:

  • 2 cups Baby Spinach
  • 1 large apple (cored)
  • 1 cup diced pineapple
  • 1/2 ripe Hass Avocado
  • 1/4 cup fresh mint
  • 3 Medjool Dates (pitted)
  • 1 1/4″ fresh turmeric (grated)
  • 2 tsp lemon or lime juice
  • 1 TB ground Flaxseeds

DIRECTIONS:

  1. Throw all that shit in a blender and add ice and/or water.
  2. Drink that shit.