COBB & BALLS SALAD

March 9, 2016
Bob Cobb would be proud...or he might be rolling in his grave.

Bob Cobb would be proud…or he might be rolling in his grave.

You can’t argue with a classic.  The Cobb Salad is a staple of any lunch spot.  But who says it can’t kick start a date into hyper drive?  It certainly passes the health stress test with the fiber, protein and low-fat content.  You almost forget how nourishing it is because each bite tastes like a magical mystery tour in your mouth.  The crunch of the lettuce, creaminess of the bleu cheese, aphrodisiac avocado explosion, & meaty monkey business in the chicken and bacon all lead you to one conclusion: God-fucking-damn!

Total time: approximately 10 minutes
Projected cost: $13
Drinking Buddy: Red wine or RAGING HARD ON LEMONADE

cobb-n-balls-salad-prepIngredients (serves 2):
1. ½ head of romaine lettuce
2. 1 teaspoon of olive oil
3. 2 teaspoons of red wine vinegar
4. ½ teaspoon of black pepper
5. 1 teaspoon of Dijon mustard
6. 1 handful + 1 teaspoon of bleu cheese crumbled
7. 3 strips of cooked bacon
8. 1 cooked chicken breast, grilled or baked
9. 1 AVOCADO diced into bite-sized pieces
10. 1 hard-boiled egg
11. 1 tomato diced

Step 1
Mix up the dressing by combining the Dijon mustard, ed wine vinegar, olive oil, black pepper and 1 teaspoon of blue cheese.  Set aside.
cobb-n-balls-salad-dress
Step 2
Wash the romaine, cut off the stock, then cut bite-size pieces of lettuce, and line the bottom of a salad bowl.  Throw the chopped tomato on top.  Slice the egg thinly and spread them out evenly.  Chop up the bacon into bits and spread it out too.  Chop the chicken breast into bite-sized pieces and scatter those on top.  Do the same with a handful of blue cheese and crown it all with avocado.
cobb-n-balls-salad-toss2
Step 3
Serve up the plates of salad, tonging up a plateful as is.  DO NOT TOSS!  You want the layers of Cobb glory to shine like a Tiffany diamond.  Scoop in your desired amount of dressing and let the good times roll.
cobb-n-balls-salad-plate-dressingcobb-n-balls-salad-prep-2

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WINTER VEGGIE STIR-FRY ORGY

February 10, 2016

Lights, camera, hardcore action!

Winter vegetables are way kinkier than anyone credits them for.  It’s sort of like the meek librarian who sluts it up in Vegas or the mild-mannered accountant that spends his lunch hour at a dominatrix dungeon. There’s always something sinful underneath the surface. Sometimes you just gotta dig a little. You dig? That is what I learned when I threw a little get together for my winter veggie friends. We all had a few drinks, noshed on some shrooms, and then played some Al Green. What happened next was straight out of a bad 70’s porno. The radish made cad remarks to the broccoli about her fine looking stalk and then broke out some aphrodisiacs they used as sex toys. Once things got saucy there was nothing I could do but grab the camera like a good porn director would. Fingers crossed that my little veggie porn wins at the 2010 AVN Awards for best Group Sex and/or Midget Felatio Film.

Total time: approximately 8 minutes
Projected cost: $6
Drinking Buddy: Cabernet

Ingredients (Serves 2):
1. 1 dash salt
2. 1 tbsp OYSTER sauce (substitute w/ soy sauce to make vegan)
3. 2 tbsp sesame oil
4. 1 white radish
5. 1 head broccoli
6. 2 tbsp GINGER finely chopped
7. 1 tbsp BASIL finely chopped
8. 1/2 package mushrooms sliced thinly

Step 1
First rinse the white radishes, chop up the stems, and slice radish rounds thinly. Wash the broccoli, chop the ends of the stock away so the trees break apart, and chop up the broccoli leaves if you have them.

Step 2
Heat up the sesame oil in the pan on medium heat. Saute the ginger (approx 1 min). Lay the radish evenly around the pan, adding the basil and salt, cooking until they soften (approx 3 min). Throw in the broccoli, broccoli leaves, radish stems, and mushrooms. Stir-fry away once you add the oyster sauce until the leaves wilt and broccoli softens (approx 4 min).

This stir-fry is a perfect solo act, but would do nicely with something CARBOLUSCIOUS.

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CHEEKY CHINESE CHICKEN SALAD

February 8, 2016
The Chinese have given us so much: taoism, kung fu and food fusion.

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

chinese chicken salad prepIngredients (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

Step 1
Pan-steam the chicken in a thin layer of water, flipping once (approx 15 min).  Cut the meat into cubes.
chinese chicken salad pan steam
Step 2
Create the dressing by whisking together the soy sauce, honey, sesame seeds and ginger.
chinese chicken salad dressing
Step 3
Toss the green cabbage, red cabbage, carrot, drained water chestnuts drained mandarin oranges and chicken with the dressing.
chinese chicken salad toss
Serve up on plates for a perfect lunchtime quickie.
chinese chicken salad served 2

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PANTY PLUNDER CUCUMBER SALAD

January 20, 2016

X marks the G-spot

Arrr! Ahoy, maties! I spot a hard body off the starboard bow! Land ho (or was that hos?)! We shall not rest until we collect all the doubloons in their pantaloons. Plunder everything you can before we make off into the night. We shall woo them with our finest spices traded from the far East. The healthier, shinier, and tastier the treasure, the better! If you don’t like your captain’s skullduggery, walk the plank!

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INHALE MY KALE

January 4, 2016

steamed sesame kale servedI challenge even the healthiest crackpot ninny out there to call this dish fattening.  What you are looking at it is a plate turbo-charged with nutritional awesomeness. Do not let that sway you from indulging in this delightful treat.  Eating this uber-healthy dish is similar to sex: it feels good, yet is actually great for you.  The same can’t be said about crack cocaine or reality television.  Those vices are fun until you find yourself living in an alley mimicking the Hiltons, Hogans or Kardashians.  My advice is to stick to kale steaming and orgasm screaming. Read the rest of this entry »


GRAB ASS GRAPEFRUIT SALAD

December 9, 2015
Grab ass graciously.

Grab ass graciously.

How 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 »


BANGSGIVING: CREAM IN YOUR PANTS SPINACH

November 24, 2015

I cream, you cream, we all cream from my filthy food dreams!

I 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).

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BANGSGIVING: RANDY CANDIED CARROTS

November 23, 2015

Getting randy with candied carrots is dandy.

Carrots are often overlooked as an unsexy, utilitarian vegetable. You might think the coolest thing to do with it is make a nose for Frosty the Snowman. Bully to that I say. Those suckers have never enjoyed the sweet, tender taste of a carrot candied to perfection. They have never used carrots as a side dish so sensational that the entrée looks like a chump.  Once they’ve felt their knees knock, toes curl, and eyes roll into the back of their head, they will never sully the good name of carrots again.  The beta-carotene alone helping you see your lover clearly in the dark should be reason enough.  It’s all about those sweet and savory flavors one-upping each other to give you the first of many oral orgasms.  Tongues spasming and dreamy eyes gazing are to be expected. This may not be the most appropriate Christmas dinner side dish considering these Randy Candied Carrots could inspire Grandma to discuss in detail her flings with jazzmen in 40’s nightclubs. But rest assured, you will be the much-lauded champ wherever you bring these.

Total time: approximately 40 minutes
Projected cost: $5
Drinking Buddy: Depends on the entrée, but tis the season for vino

Ingredients (serves 2):
1. 1 tbsp CALIVIRGIN olive oil
2. 1 bunch carrots
3. 1 dash salt
4. 1 dash black pepper
5. 1 dash cumin
6. 1/4 stick butter
7. 1 tbsp brown sugar
8. 1 cinnamon stick
9. 1 orange

Step 1
Preheat your oven to 350°F/175°C. Cut the ends off the carrots, wash them and set them in a baking pan. Drizzle with olive oil, salt and pepper. Roast until the carrots soften (approx 30 min).

Step 2
Halfway through the carrot roasting, melt the butter in a pan, adding the cinnamon stick. Peel or zest the orange so you have small slivers. Cut the orange in half. Throw the orange zest, brown sugar, cumin and orange juice in the pan and cook on low until reduce by half (approx 10 min).  Add the carrots and stir around in the candied glazy goodness (approx 10 min).

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FRICTION CHICKEN SALAD

October 19, 2015

“I’m long, and I’m strong, and I’m down to get the friction on!” – Sir Mix-A-Lot

Chicken salad makes most people think of a backyard luncheon on a Sunday afternoon after church. The respectable ladies wear their hats, fan themselves with the hymnal handouts, and nibble on dull chicken salad made with chicken, mayo, and sliced celery. I don’t blame you for dismissing chicken salad as a big old snooze-fest. But what if you substituted Mrs. Anderson’s usual yawn-inducing specialty with the Cook To Bang version turbo-loaded with all things banging? You got yourself a Whitesnake video in the backyard. The ladies will rip holes in their Sunday best, crawl across the foldout tables, and shake their teased hair around as if there’s an oversized fan conveniently blowing. The men, the good reverend included, will headbang and mosh, Jell-O cubes flying everywhere. Careful where you serve this salad! Cook To Bang is no liable for the aftermath.

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ROUND 2 SALMON SALAD

August 12, 2015
One good bang deserves another.

One good bang deserves another.

Sometimes the second round of banging can top the first. Sure it isn’t as fresh as the first kill (figuratively speaking, Rambo) during a conquest. But your sexy time date’s flavor sets in a little and becomes familiar and welcoming. Soon you will be reaching for them on a regular basis, happy for more of the same. While I’m enjoying my salad days where I’m sampling everything at the buffet before I get serious about one dish, I see the appeal. It’s like that perfect slice of fish that you can’t pass up in favor of the juicy chicken cordon bleu. The same rules apply with this salad. I grilled an outstanding slab of salmon for party of 20 (sorry I didn’t document) and ended up with a fridge full of leftovers. Adding the salmon to the salad was almost an afterthought, like banging the person sleeping next to you while you’re half asleep. Good thing for that. This salad satisfied the hungry girl from the party who stayed the night…and half the next day.

simple salmon salad prepTotal time: approximately 20 minutes
Projected cost: $7
Drinking Buddy: Chardonnay or an Arnold Palmer (w/ vodka if you’re hardcore)

Ingredients (serves 2):
1. 2 tbsp of feta cheese
2. 1 cucumber sliced thinly
3. 1 tbsp vinegar (chef’s choice)
4. 1 tbsp lemon juice
5. 1 tbsp olive oil
6. 2 massive handfuls romaine lettuce chopped coarsely
7. ½ onion chopped finely
8. 1 carrot peeled, sliced thinly
9. 2 handfuls leftover SALMON
10. 1 handful kalamata olives

Step 1
Create the dressing by mixing up the onion, olive oil, vinegar and lemon juice.
simple salmon salad dressing copy
Step 2
Toss the lettuce, cucumber, carrots, de-pitted olives and dressing.
simple salmon salad toss
Step 3
Spoon plates of salad and crown with the salmon and feta cheese
simple salmon salad toppings
Serve up the salad solo, or with a SINWICH or SOUP or both!
simple salmon salad served 2

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