RAINBOW CHARD ON LINGUINE

January 27, 2012

Somewhere over the rainbow, something's turning me on. Must be my Wizard of Oz fantasy.

Nothing gives me a chubby like an aesthetically pleasing plate of food. Not only does it satisfy the hunger pangs, but the emotionally pangs as well. Mark my words, nothing inspires sexy time dessert quite like a beautifully presented meal. How it tastes is almost secondary to how it looks on the plate. Shallow? Perhaps. But don’t question the rules of culinary seduction unless you want that chard on to go to waste. Read the rest of this entry »


SO DAPPER RED SNAPPER

January 28, 2010

Trap her with some red snapper

A red snapper walked into the social club wearing a three-piece suit, a pocket watch sticking out of his waistcoat. All the ladies heads turned, enthralled by this sexy piece of manfish. Who was he to deny the unwavering lust of the cougars that scratched and pulled each others’ hair to get a taste? When the dust settled, every lady was smoking a post-coital cigarette. The red snapper was nowhere to be seen, but would not soon be forgotten. ìWhat’s the lesson?î you ask. Make an impression, own the room, and you too will be devoured with the right amount of umph.

Total time: approximately 8 minutes
Projected cost: $6
Drinking Buddy: A bottle of Sauvignon blanc

Ingredients (Serves 2):
1. 2 dashes salt
2. 2 dashes crushed red CHILI flakes
3. 1 tbsp CALIVIRGIN olive oil
4. 2 RED SNAPPER filets (only 1 pictured, sorry)
5. Zest of 1/2 lemon
6. 1/2 lemon

Step 1
Rub a dash of salt and half the lemon zest into the top of each filet. Warm up the olive oil in pan on medium heat. Lay the filets in, zesty side down, sprinkling the chili flakes and squeeze in the lemon juice. Cook until the fish meat goes white and the lemon zest is absorbed (approx 3 min), then flip and cook the other side through (approx 2 min).  Serve up with ROASTED TITS & ASS-PARAGUS.

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I HAVE A WET DREAM COLLARD GREENS

January 18, 2010

A great man had a dream of equality for all. His dream of race relations improving and opportunities open to all was noble and superhuman. The fact Martin Luther King, Jr. helped usher in a better world is beyond question. But don’t worry; here at Cook To Bang we aren’t kidding ourselves comparing the culinary seduction movement to the civil rights era. It is however a civil right to cook and bang freely. So I thank all those who came before that made this hedonism possible. See I had a dream too. My dream did not consist of me speaking to a crowd 100,000 deep at the Washington Memorial. I dreamt that my younger self and those similarly clueless would figure out that they did not have to go home alone while D-bags that look like extras from the Jersey Shore bang the beautiful. In this unfathomable dream, average guys and girls like me could use their charm and skills in the kitchen to enable us to show off our skills in the bedroom. Would MLK be proud with his love of collard greens? I’d like to think yes he would be. History will be the ultimate decider.

Total time: approximately 30 minutes
Projected cost: $4
Drinking Buddy: All depends on what you serve with it

Ingredients (Serves 4):
1. 1 tbsp CALIVIRGIN olive oil
2. 1 can chicken stock
3. 1 dash salt
4. 1 dash black pepper
5. ½ red onion chopped finely
6. 2 garlic cloves chopped finely
7. 1 tbsp crushed red CHILI flakes
8. 1 bunch collard greens

Step 1
First wash the collard greens, chop off the stocks, and then stack the greens and chop every inch.

Step 2
On medium heat, sautÈ the garlic and red onions with olive oil, spicing it with the chili flakes, salt and black pepper (approx 5 min). Add the collard greens and cook in the flavor (approx 3 min).

Step 3
Turn the heat up high, add the chicken broth, and bring to a boil while covered (approx 5 min). Remove the top, put the heat down low and slowly cook out the broth so you have moist veggies (approx 20 min).

Serve it with your favorite Southern style ENTREE.

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