Seduction is all about finesse. You can’t just meet someone, ram your tongue down their throat and expect to enjoy full penetration within 10 minutes. Perhaps if your life is a porno…but the rest of us need to play it cool, even after we break the banging seal. This applies especially to anyone who spends the night that you want to keep around for a little while. If you decide not to fake a family emergency to force them out of your bed, you might as well make them breakfast. Busting out the caviar to sprinkle over your lobster FRITTATA might be overkill. Try something a little simpler that makes an impression like a well-positioned tongue. The parfait is the perfect vehicle for morning foreplay because it takes seconds to hook up something refreshing, healthy and damn tasty. With the morning lubricated by the Parfait Foreplay, proceed with blowing off your plans to bang well into the afternoon. Read the rest of this entry »
SMACK MY BISQUE UP
December 14, 2015You can almost hear the steel drums and kinky Reggae when you slurp this sexy take on a Caribbean classic. It takes a little work to harness the flavors, but trust me when I say it’s well worth the time (hint hint). Shrimp mango bisque is both nutritious and loaded with aphrodisiacs that will put you on the path to gratification. The sweet taste of mango compliments the spices; the shrimp are just begging to soak in the sweet and spicy flavor bursts. My first encounter with this dish was at Club Med in Turks and Caicos as a child rather clueless as to why the adults danced so closely together after a downing a bowl. Perversity and ingenuity have since led me to honing the recipe to what you see before you. SMACK MY BISQUE UP has become a reliable go to dish that brings that Caribbean sunshine to my kitchen and bedroom even in the dead of winter. Go on, make Bob Marley proud!
GRAB ASS GRAPEFRUIT SALAD
December 9, 2015How about a little game of grab ass? With an ass that fine I imagine you’ll be doing a shit ton of grabbing. But how do you grab a handful of cheek without coming off like a perv? First off, you shouldn’t care if they assume you’re perv. The Cook To Bang readership is all pervs and I love you all for your debauchery. But in the effort to maintain a non-creepy mystique, here’s my suggestion: serve this salad. Then blame the grapefruit. All that vitamin C is going straight to your head and making you perform irrationally. Taking a firm hold of their bum is the only natural reaction one could expect with all those healthy ingredients. Chances are that your date will be just as randy since they too indulged. So go with it and grab ass! Read the rest of this entry »
TRUFFLE SHUFFLE GRILLED CHEESE
December 4, 2015While CTB has already done the GRATUITOUS GRILLED CHEESE SINWICH to great fanfare, one gourmet grilled cheese sandwich just isn’t enough. Anyone whose been to a grilled cheese contest can tell you there’ more than one way to melt congealed milk. At the GRILLED CHEESE INVITATIONAL, I learned that there are as many variations on the grilled cheese as positions in the Kama Sutra. Since CTB is not about to make grilled cheese the exclusive format, allow me to present this grilled piece of awesome for your dining pleasure. In the interest of full disclosure, I just got truffle oil and am totally and positively gay for it. A little dab works like a super lube, revving up the sexy time explosions in your mouth. Alas, I applied the glorious oil to a grilled cheese lunch. I took my first bite while standing and nearly lost my footing. Luckily the girl I was cooking for was able to break my fall or I would have knocked over the precious truffle elixir and likely licked it straight off the floor. By the time we gobbled down our sinwiches, we danced a shuffle from the kitchen into the bedroom without bothering to wash our hands first. Read the rest of this entry »
POKING SOME POKE
December 2, 2015Aloha, hula girls! Kamana wanna laya. That is Hawaiian for, “Come over and I’ll make you dinner.” At least that’s what the tour guide tart said to me on a tropical rainforest walk. Being the unusual tourist with caustic wit is at least good for something. My lack of fanny-pack, Pearl Harbor commemorative t-shirt, and golf hat gave me away. Eager to get away from the family, and, do I really need a reason to jump into the car of an attractive stranger? This lickable local showed me the real Hawaii, including a real Hawaiian bar where my weak sauce knowledge of surfing lingo was mocked. Lucky for my fragile ego, she took me home after for the promised homemade meal. This babe had a badass blade and sliced up sashimi grade ahi tuna her friend caught that morning. I honestly can’t tell you what was better, the poke or the poking. Read the rest of this entry »
BANGSGIVING: HUMPIN’ & PUMPKIN PIE
November 25, 2015Bangsgiving is upon us! It’s time to prepare yourself for a night of indulgence. While the family-values singles makes their way home to justify to their families why they aren’t married with kids yet, there is a large sect of the dating population that ain’t going nowhere. Friends Thanksgivings are a time for those of us “orphans” too poor, lazy or unwilling to make the trek to see our disapproving families. These are perfect times for the savvy and horny people to eat, drink and make merry mistakes. There are usually a few hotties missing their folks back home who will need some comforting. That’s where you come in! Blow their mind with a pumpkin pie bolder and sexier (aphrodisiac triple-threat) than even Aunt Sue-Ellen’s prized pie of ‘07. Once they’ve tasted a sweet piece of heaven, they will go for seconds…of you.
Total time: approximately 90 minutes
Projected cost: $12
Drinking Buddy: Fermented turkey gravy or NAUGHTY EGGNOG
Ingredients (creates 2 pies):
1. 1 handful raw PINE NUTS
2. 20-OZ condensed milk
3. ½ tsp salt
4. 1/3 cup HONEY
5. 1 cinnamon stick
6. 1 tsp vanilla extract
7. 1 tsp ground nutmeg
8. 4 eggs
9. 1 pie pumpkin
10. ½ cup brown sugar
11. 2 pie crusts (room temperature)
12. 1 tbsp fresh GINGER finely chopped
13. 1 tbsp unsalted butter
Step 1
Preheat the oven to 425°F/220°C. Slice the pumpkin in half, scoop out the innards, steam until the pumpkin meat can easily be pierced (approx 15 min), and then scoop the gunk out of the shell.
Step 2
Add the ginger to the pumpkin gunk and puree. Add the brown sugar, butter, honey, vanilla extract, nutmeg, condensed milk, salt and eggs and puree like a champ.
Step 3
Form the pie crust to your pie pan. Ladle in the pie filling, leaving room at the top. Stick the cinnamon stick in the middle of the pie in the dough so it stands at attention as if being aroused.
Step 4
Bake for 10 minutes, remove from the oven and scatter the pine nuts over the top. Turn the heat down to 350°F/175°C and throw the pie back into oven, baking until the top browns and you can push a bread knife into the pie and it comes out clean (approx 45-55 min).
Serve the pie up with whipped cream, ice cream or solo. You’re that good!
BANGSGIVING: CREAM IN YOUR PANTS SPINACH
November 24, 2015I suggest bringing a change of underwear for this one. Decadent doesn’t begin to describe this supernova of creaminess found in this holiday side dish. Don’t feel too embarrassed by your “accident” while eating Cook To Bang style creamed spinach. Chances are everyone else you serve it to will also lose control of their sexual organs and cream in a symphony of sensuality. Expect a flavor orgy. The Thanksgiving may well be swept right off the table as your Friends Thanksgiving turns into a Friends With Benefits Thanksgiving. If you are looking for a more muted, PG-rated side dish you have come to the wrong place. This is the culinary pleasure dome and you are the guest of honor. Serve this dish to a pack of holiday hotties and you will always be the guest of honor.
Total time: approximately 90 minutes
Projected cost: $6
Drinking Buddy: Red wine or CHASING GINGER TAIL
Ingredients (serves 4):
1. 1 dash black pepper
2. 1 dash salt
3. 2 dashes ground nutmeg
4. ½ cup heavy cream
5. 1 tbsp unsalted butter
6. 1 large handful shallots finely chopped
7. 1 handful raw PINE NUTS
8. 2 cloves garlic finely chopped
9. 1½ lb fresh spinach
Step 1
Wash your spinach thoroughly, chop off the thick stocks and boil for 2 minutes. Drain the spinach, straining out as much of the water as you can squeeze.

Step 2
Melt the butter in a pan and sauté the garlic and shallots until they become translucent (approx 3 min). Add the spinach, salt, black pepper, nutmeg and pine nuts heat through (approx 2 min). Finally add the heavy cream and cook until the cream reduces in half (approx 2 min).
PIMPIN’ PUMPKIN SOUP
November 18, 2015Halloween is upon us. Truth be told, I’d take Halloween over Christmas, Thanksgiving and Kwanzaa combined. Something about turning yourself into someone or something else just whets my appetite for destruction. Unspeakable acts of mayhem and perversion have occurred on my Halloween watch. The fact I don’t remember much of it seems beside the point. The pretentious side of me finds the whole transformation thing very Kafka, while the idiotic derelict in me just thinks it’s a great excuse become reckless. So I always apply this theory to my pumpkins each year. My Halloween tradition is to purchase two pumpkins, one to carve into sarcastic social commentary, and the other less pretty pumpkin I demand for free becomes something delicious. So I pimped my pumpkin into a soup with Thai-style flavor. The lucky lady who joined me for the jack-off-lantern carving party did agree and demonstrated her appreciation the old fashioned way…orally.
Total time: approximately 50 minutes
Projected cost: $9
Drinking Buddy: MO MOJO MOJITOS
Ingredients (for six):
1. 2 tbsp CALIVIRGIN olive oil
2. 4 cups chicken stock (use vegetable stock to make vegan)
3. 2 cups coconut milk
4. 2-3 lb pumpkin
5. Salt at your discretion
6. 1 teaspoon dried lemongrass
7. 1 onion chopped coarsely
8. 1 small handful of freshly sliced GINGER
9. Lime wedges to squeeze into soup
Step 1
Cut the ends off the pumpkin, skin it, slice in half, scoop out the seeds and gunk, and slice into chunks.
Step 2
Sauté the ginger and onions with 1 tbsp of olive oil, spicing it with lemongrass (approx 5 min). Add the pumpkin, throw in the remaining olive oil and sauté until the pumpkins soften (approx 7 min).
Step 3
Add the stock and bring to a boil. Turn the heat down low and simmer (approx 35 min). Puree the soup, add the coconut milk, and heat through. Squeeze some lime into each bowl you ladle up.
Serve up this with some Thai NOODLES and you’re sure to have a happy ending.
GET LUCKY LATKES
November 16, 2015Happy Hanukkah! I have banged enough ladies of the Jewish faith to make me an honorary Jew. So I understand the importance of latkes or potato pancakes to the uninitiated. They are ridiculously simple to make, delicious beyond compare, and give a sense of comfort. Those qualities are important when it comes to seducing the Chosen People. You need to put your best foot forward to impress this lot with discerning tastes and banging booties. Getting lucky requires a certain amount of gumption taking destiny in your own hands. Making perfect potato pancakes will position you nicely. Spin the dreidel like you spun the bottle pre-Bar Mitzvah. That’s two minutes in the closet, right after you finish your latkes!
Total time: approximately 55 minutes
Projected cost: $4
Drinking Buddy: Wine, wine and more wine
Ingredients (serves 2):
1. 1 tbsp CALIVIRGIN olive oil
2. Applesauce
3. Sour Cream
4. 2 dashes paprika
5. 2 dashes black pepper
6. 2 dashes salt
7. 2 potatoes
8. ½ JALEPENO diced finely
9. 3 green onions chopped coarsely
10. 1 egg
11. 1 lime wedge
Step 1
Preheat your oven to 350°F/175°C. Peel the potatoes and shred them (either use a food processor, cheese grater or peeler if you must). Combine the taters with jalapeños, 2/3 of the green onions, salt, pepper, paprika, limejuice and eggs. Mix thoroughly.

Step 2
Grease a baking pan with olive oil and then lay out 6 separate pancakes, leaving room in between them. Bake until the top end is brown (approx 30 min) and flip cooking until that side browns (approx 15 min).

Step 3
Plate up the latkes and garnish them with the traditional applesauce, sour cream and remaining sour cream.

I wish you a preemptive “Mazel Tov!” for when you get laid serving up these latkes.
BEER–GOGGLES FISH TACOS
November 13, 2015Beer-goggles are a time-honored utility that have justified more than a few plus-sized mistakes. I only wish I could say that I’ve never gone spelunking between rolls of flab. Granted, that was long before the Cook To Bang method was a twinkle in my eye. But too much booze to the brain makes what would have been as appealing as banging a beached whale rotting in the sun while sober seem like a swell idea when tanked. We all make mistakes; I just prefer my mistakes not shop at the Big and Tall. That said, sometimes when you’re in a rut, you just need to bang something. Anything. You need to rebuild your confidence the way a sports franchise has a “rebuilding season”. Beer-goggles are terrific to put your head back into the game as long as it’s far from the eyes of your friends who will no doubt mock you for your homely transgression. When the dirty deed had been done and did, you can fight the hangover and shame with some soul-inspiring beer-battered fish tacos. Or you could just make them for that hottie you’re sweet on.
Total time: approximately 20 minutes
Projected cost: $7
Drinking Buddy: Enough beer to make your dog look like an extra in Gossip Girl
Ingredients (serves 2):
1. 1 cup vegetable oil
2. 1 cup flour
3. 1 cup cheap beer
4. 2 dashes CAYENNE PEPPER
5. ¼ shredded coconut
6. ½ lb of FISH: red snapper, tilapia or rock fish cut in 3 inch slivers
7. ½ AVOCADO sliced thinly
8. HORIZONTAL MAMBO MANGO SALSA
9. 2 handfuls shredded cabbage
10. 1 tomato chopped coarsely
11. 4 small corn tortillas
Step 1
Create the beer batter by mixing the flour, beer and shredded coconut thoroughly.

Step 2
Heat up the oil in a pot that is deep and narrow. Dip a sliver of fish into the batter and immediately toss in the oil. Deep fry each piece until golden brown and transfer to a plate covered in paper towels to soak up the grease. Season the fried fish with cayenne pepper.

Step 3
Assemble the fish tacos by first placing the fish in the middle of the tortilla and then stuffing it with cabbage, tomato, avocado and mango salsa.

Serve these up with a side of GUAPO GRINGO GUACAMOLE if the deep-fried fish doesn’t have enough calories.


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