March 25, 2016
Who’s up for a fling with some chicken wings?
These chicken wings were made in a rush for a party watching the NBA Finals. It is the only time even non-basketball geeks hop aboard the fan-wagon. That was certainly the case with my buddy’s girlfriend and her sorority sisters. Uninformed, screaming girls and high stakes sports don’t mix. But one of them had a cute smile that screamed “bad girl on board”. So I ignored the game and made sure she tried my latest and greatest recipe. The spicy, APHRODISIAC triple-threat in the wings did the trick. We both blew off the party to have our own NBA: National Banging Association. I just found out who won the game because I have been her sexual captive.
Total time: approximately 45 minutes
Projected cost: $9
Drinking Buddy: Beer or a BANGARITA
Ingredients (serves 2):
1. 1 tbsp of HONEY
2. 1 tbsp of Sriracha Hot CHILI Sauce
3. 1 tbsp of brown sugar
4. 4 green onions chopped coarsely
5. 1 lb of defrosted chicken wings
6. ½ a lemon
7. 1 handful of chopped BASIL
Marinate the chicken in the lemon, cilantro, green onions, brown sugar, honey and Sriracha sauce. Mix it together and allow it to marinate in the fridge (at least 15mins).
Cook the wings in a large deep pan on medium-high heat. Cover the chicken and cook until meat browns (approx 15 min). Flip the chicken, recover and cook until all the sauce cooks into the meat (approx 10 min).
Serve up the wings up solo or with your favorite condom-ment.
March 21, 2016
Your D-cups fill out nicely!
This dish is stacked! I mean the cups are full and voluptuous. Ain’t no flat-chested FINGER FOOD here. No need for implants to help these fill out. The chicken breasts are supple and pouting, not to mention double-D-licious! I have enjoyed this dish many times in the company of dates at fine Chinese restaurant and not so fine ones that rhyme with PF WANGS. But only when I made it at home did I realize how simple, tasty, and awesome this dish can be. Blow you date away with some familiar, but so much better since you made it with your own two hands. Take a hold of those lettuce D-Cups, caress, fondle and then let your mouth get to work.
Total time: approximately 25 minutes
Projected cost: $8
Drinking Buddy: Beer or CHASING GINGER TAIL
Ingredients (for 2):
1. Plum or hoisin sauce (at your discretion)
2. 1 tbsp soy sauce
3. 1 tbsp vegetable oil
4. 1 tsp oyster sauce
5. 1 small lettuce head
6. 2 chicken breasts
7. 3 mushrooms sliced thinly
8. 2 green onions chopped coarsely
9. 2 garlic cloves sliced thinly
10. 1 handful chopped peanuts
Mince the chicken finely with your sharpest knife. Marinate it in the soy sauce and oyster sauce (approx 15 min).
Sauté the garlic, green onions and mushrooms with vegetable oil until they soften (approx 3 min). Throw in the chicken and the nuts and cook through (approx 4 min).
Fill up the lettuce cups with the goods. Add a teaspoon or so of the plum or hoisin sauce to each cup and then add a healthy scoop of the minced chicken filling.
Serve them up on a platter to share with the spirit of camaraderie and banging on your mind.
March 16, 2016
Lick lick lick its so sick sick sick (as in good)!
Apply your whole tongue. Don’t be shy now. You want to start from the base and work that saliva up and down and all around the nub. You’re doing something right when there’s twitching and squirming. How else are you supposed to suck every bit of flavor our of a pot sticker soup? I’m all ears if you have a better idea. For now, we’ll just have to settle for overzealous tongue action that renders your company slaphappy and craving a cigarette even when they don’t smoke. This Thai inspired soup guide your taste organ to its happy ending.
Total time: approximately 10 minutes
Projected cost: $4
Drinking Buddy: Thai beer
Ingredients (serves 2):
1. 1 can Tom Yum Soup*
2. ½ can coconut milk*
3.1 handful green onions chopped
4. 1 handful cilantro chopped
5. 2 handfuls of frozen gyoza/pot-stickers*
6. 1 wedge lime (not pictured)
*available at Asian markets
Boil the pot-stickers in the Tom Yum soup until they soften (approx 5 min). Use a spatula to break them up in bite-sized pieces.
Pour in the coconut milk along with the green onions, cilantro and limejuice and simmer, stirring occasionally (approx 3 min).
Serve soup up in bowls with solo or a kick ass ENTRÉE.
February 8, 2016
The Chinese have given us so much: taoism, kung fu and food fusion.
This SALAD is so goddamn precocious. It thinks it can get away with anything because it is so nutritious and low fat. I turned my back for a second and it had already invited all its buddies over to my place for a salad tossing party. Don’t mistake me for some prude. I do a website called Cook To Bang after all. But these salads got buck wild under my roof. They drank all my booze, wore all my favorite clothes and one them took a joyride in my car. If you see a CHARRED OCTOPUSSY SALAD driving a Volvo be sure to tell it to return my wheels. But in spite of all the annoyance, I have such a soft spot for Chinese Chicken Salad that I’ll let it go. Not sure I could say the same for the COBB & BALLS SALAD.
Total time: approximately 20 minutes
Projected cost: $9
Drinking Buddy: RAGING HARD ON LEMONADE or Arnold Palmer…w/ vodka
Ingredients (serves 2):
1. 2 tbsp soy sauce
2. 1 tsp sesame seeds
3. 1 tbsp HONEY
4. 1 can water chestnuts
5. 1 can/jar mandarin oranges
6. 1 tsp minced GINGER
7. 1 carrot shredded
8. 1/3 red cabbage cut in strips
9. 1/3 green cabbage cut on strips
10. 1 chicken breast
Pan-steam the chicken in a thin layer of water, flipping once (approx 15 min). Cut the meat into cubes.
Create the dressing by whisking together the soy sauce, honey, sesame seeds and ginger.
Toss the green cabbage, red cabbage, carrot, drained water chestnuts drained mandarin oranges and chicken with the dressing.
Serve up on plates for a perfect lunchtime quickie.
January 26, 2016
- Thai me up, Thai me down, Thai one on!
That’s right! You know how to do what you do so do it. Ooh ooh, baby, do it one more time. I can’t get enough of your tasty taste. It’s so exotic, so flavorful, so foreign to my white bread existence. Suddenly all the TV Dinner memories are evaporating into adventures in Thailand. I’m on a beach getting my hair braided. I’m in the jungle communing with shaman living in a tree house. I’m in Bangkok breaking all 10 Commandments. It’s all because you spice up my life. Keep it up. Now that I’ve tasted the East, these noodles will keep the memories alive at the very least. Read the rest of this entry »
January 9, 2016
Grass, Ass, or Cash-ews
Cash money makes our world go around. It’s the international language of “fuck you, I’m rich!” Here at Cook To Bang we like commerce as much as the next perverted food blog. But the whole spirit of CTB comes from the desire to take money out of the dating equation. Food is the great equalizer. Everyone needs to eat. Almost everyone wants to bang. You don’t have to bang your lover on 1000 gold thread count sheets. A sleeping bag over a La-Z-Boy could be just as much fun and certainly more of an athletic feat. Everyone wins when you Cook To Bang. And this CTB take on a classic Chinese dish will win you much props and improper propositions.
Read the rest of this entry »
November 1, 2015
Poonchiladas = Poonany – Math To Bang
I can’t go a week without banging out a new perverse recipe for Mexican food. There is something so comforting and snuggly about the ability of food South of the border (US, obv) to put an ear-to-ear grin on my face. It’s an instant crowd pleasure from a party full of dudes obsessively watching the playoffs to the sexy number you share a quiet Thursday evening with the lights down low. The best part is Mexican grub like these Poonchiladas are so easy to make that a jellyfish with a blindfold pull it off. True story. My arm is still throbbing from being stung, but the jellyfish’s was out of sight. No matter what nature show hosts might tell you, jellyfish sex is not that kinky. So what are you waiting for? If a invertebrate with only tentacles can pull off Poonchiladas, then certain you can CTB with this dish. Right? Read the rest of this entry »