About Lewd Food
I have finally started a blog. This blog will allow me to spew forth to the masses any lewdness that comes out of my kitchen. I am a serious foodie with a love of big, bold flavors with ingnorance, salaciousness, and vulgarity.
I specialize in Asian, French, and Italian cuisine, but I like to cook anything and everything. De temps en temps, I will post any new recipes, tips, or techniques that I find that you may like.
Culinary roots:
My culinary interest basically started when I moved to Tremont, a small eclectic neighborhood near Cleveland. This neighborhood, squeezed together between Cleveland’s rust-belt industrial ignorance and downtown douchery, has an abundance of 5-star restaurants that really peaked my interest in how food should feel, look, and taste. Instead of paying 150+ dollars for quality food and atmosphere, I decided to try to recreate the fantastic meals that I was served in the lechery of my own kitchen. After a few years of trial and error, I was able to decompose ingredients into flavors, textures, and colors, effectively reproducing many of the plates that I was served, sometimes even better than the original. I learned that cooking was the only way to manipulate all five senses of taste, smell, feel, sight, and sound, simultaneously. This power has left me lustful, eh…I mean lewdful, for more. And how better than to portray my lewd for food than to a world-wide audience. So, keep your minds open and your mouth shut (unless of course you are putting food into it) and embrace the lewdness of Lewd Food.
Lewd Food 
I love the site… very nice my friend. The Caprice Salad looks so familiar…. hmmm
Thanks. Totally familiar…I believe that you were the first to indulge.
You make me very hungry, Very nice site you got. From the Steeler nation
“Piqued,” not “peaked.”
It still piques me that I used “peaked” instead of “piqued.”
Thanks Karen for the post and mentioning my wetsibe and resources. Much appreciated! I love that Food Day is inspiring resolutions in your family, though both you and Kristine sound like you are doing everything right! (We all need all the support we can get!) I do love Laurie’s book The Family Dinner Book; it is very inspiring. Hope you get a chance to read it soon.
Dear M. Lewd-Food,
Thank you for your interesting, tasty recipes. Tried your recipe for pork tenderloin with bosc pears (porc-au-pear?) tonight — absolutely loved it, found it even better with old-fashioned East Coast stuffing (try the recipe on Bell’s Seasoning) and with plain old peas, on the side. In return for the pleasure you gave, please let me recommend a wine with the dish. The Bigi Orvieto added a tiny hint of bacon smoke, and several slightly syrupy Italian white wine tastes. Very good. The Chateau Ste. MIchelle Gewurtztraminer was a delicious, tart, palate cleansing treat to start the meal — drinkable at almost any time, light and fruity. Prize, however, went to Pacific Rim Riesling: smooth, understated, and just sweet enough to match the smooth sweetness of the pork and pear. Not a solo sipping wine, but gorgeous with the pork dish. Thank you so very much for a lovely evening’s dinner.
P.S. No, I’m not a wine picker or a chef or anything special. Just a Michigander hunting for good food.
Thanks, Perry. I’m glad you are enjoying my recipes. It’s always great to hear about new interesting pairings, be them food or drink. These all sound great. The Bigi Orvieto looks particularly interesting. I am partial to Rieslings, though, so I might have to try out your Pacific Rim recommendation. Or, maybe I’ll just get both. I’m a pretty good at drinking wine! I’m not a professional chef or wine picker either. I get my pairing recommendations from my friends and family. I drink what I like and eat what I like, mostly at the same time and in excess. Please feel free to share any recommendations or links on my other recipes. Keep fooding!
. . . Thanks again, Shawn. If you send me an e-mail address to my e-mail address, I can forward a few recipes which have been, in their turns, delightful. With sources, too, so you’ll know where they came from. May you eat and drink well for another eighty years . . .
Shawn, the Orvieto Classico Amabile Bigi (2011) is the soulmate for your creamy thighs . . . no, I mean your Chicken Thighs and Portobello with Tarragon-Mustard Cream Sauce. What did you think I meant . . . . ?
Anyway, the wine’s sweetness and syrupy/creamy texture work very well with the sweet and creaminess of . . . well, you know . . . . and the delicate smokiness is intriguing with the chicken, too. Thanks again for the pleasure of your cooking.
Provocative and palatable?!? …I can’t wait to try it! Every dish needs a soul mate.
Hey, Shawn . . . not a recipe, but another wine — with beef tenderloin en croute, a Spanish wine, Fuego de Garnacha 2011, is easily as good as any young and regal Bordeaux. It’s just lovely. On sale right now, too. Gave some as gifts — it’s that good. Cheers for the new year . . .
Happy New Year to you, too! Great recommendation. I will look for it when I am out today. I have some grass-fed short ribs that might be a perfect pairing.