I used to make these all the time, but recently played them again. Fairly quick yet very satisfying. Serve alongside 2 cups of rice.

Marinade:

2 tbsp olive oil
1 lime, peeled and crushed well
pinch of curry powder
1/2 tsp cumin (ground)
several twists of black pepper from a pepper grinder
1/2 cup fresh cilantro (chopped fine)
2 large cloves garlic (chopped fine)
1 jalepeno or 3 serrano peppers (chopped)
2-3 drops Dave’s Insanity Sauce

Fajita:

1 lb. flank steak, or very thin sirloin
8 oz sharp cheese (shredded)
1 cup salsa
8 medium-sized corn or wheat tortillas (flour if you must)
lettuce, olives, other veggies as desired

Lay out steak in glass pan. Thoroughly mix all of the marinade ingredients in glass Pyrex container, pour over steak. Cover steak and allow to marinade in refrigerator for 1 to 24 hours.

To cook, get grill or cast-iron grill plate sizzling hot. Add steak quickly, cooking 2-3 minutes, flip, cook 2 minutes. Remove from heat and carefully cut into strips using knife and tongs.

To serve, add 1/8 of steak, cheese, salsa and other toppings to each tortilla, roll, and serve aside 2 cups white or jasmine rice.

Serves 4-6. Prep time about 15 minutes, 1 hour -to- 1 day marinade, ~10 minutes cook time.

Another perfection from college, when my myriad of omelettes were frequently-requested specialties, but refined slightly… Now with sea salt.

2-4 large eggs per person
1 tsp water per egg
1 drop Dave’s Insanity Sauce for every 3-4 eggs  (If you don’t have an even multiple of 3-4, round down)
several dashes of sea salt
little bit of butter or margarine
grated extra sharp cheddar cheese
several twists of black pepper from a pepper grinder
1 gallon orange juice

Crack eggs into Pyrex 2+ Cup measure or other glass bowlish-thing. Add one tsp water per egg, stir briskly with stainless steel fork (no wisk, please, thanks) until frothing and well-mixed. Carefully add  1 drop Dave’s Insanity Sauce for every 3-4 eggs, and sea salt. Coat large non-stick fry-pan with just enough butter or margarine to get it going. Pour in egg mixture and make a couple passes over it with a black pepper grinder. Cook  covered (with a cookie-sheet, if necessary) over medium heat until it looks “done”. From time-to-time, pop the “tumors” that will inevitably rise up with spatula, trying to keep things as even as possible.

When “done”, uncover, and add substantial gobs of cheese to exactly one-half of the omelette. You can, of course, add other things to the same one-half, but with Dragon Omelettes you’ll quickly learn that complexity is not your friend- cheese and large glasses of orange juice are. Fold the omelette with a spatula (or two, if necessary) such that the uncheesed half is flopped on top of the cheesed half. Make a brief pass with some sea salt and pepper grinder atop this gorgeous meal, and then cook covered over low heat for about 1.5 minutes, just to let the cheese melt.

Divide into appropriate portions, and serve with ample amounts of orange juice and breakfast pastries/English muffins/bagels/whatever.

Serves as many as you like (as long as you have a large enough pan), in about 20 minutes total.

This was a weird inspiration for me, as I detest broccoli. Pretty much any green veggie could be used. I don’t know what I was thinking really, but it was really good.

1 largish head of broccoli (or “crown”, some people call them *shrug*)
1/2 Cup cashews (crushed, but not pulverized. I recommend a mortar and pestle, but a freezer bag and a rolling pin or hammer (or any other heavy flattish thing) would work too)
1 can sweet corn
1 Cup brown rice
2 Cups orange cheddar (shredded)
2ish tbsp celery salt
2 tbsp ground cayenne pepper

In Wok, chef skillet or other largish frying pan, boil 2 1/2 cups water with celery salt. Add rice. When there is about 5 minutes left, in a separate pot combine corn, cashews and broccoli with 1 cup water. Cook until broccoli is done (~5 minutes), tossing occasionally. Drain. Add cheese and pepper to rice and stir in vegetable medley.

Serves 2-3. Prep time … nothing. Total time around 20 minutes.