SALADACIOUSLY SALIVATING SALAD

November 17, 2010
Salivate or Salvation?

Salivate or Salvation?

Just looking at pictures of this salad makes me salivate.  Good god was this an orgasmic freaking salad.  Everything in here screams healthy, happy and horny.  You could run a goddamn marathon or at least have some killer marathon sex after eating a plate of this bad boy.  My date didn’t know what to say when I served her this masterpiece.  I’m pretty sure she said YUM!  But it was hard to tell since her mouth was full of salad, shortly followed by my tongue.  It’s pretty safe to say that anyone who throws together something this awesome will surely get laid, if not inducted into the COOK TO BANG hall of fame.  Swing for the fences, my friends! Read the rest of this entry »


BIG PIMPIN’ BBQ SHRIMP SALAD

September 27, 2010

Go Big Pimpin' or go home alone.

Sometimes you gotta big time your salads.  Sure you could serve your date up a simple green salad. But unless you’re following it up with some bodacious entrée, that date of yours will lose interest long before dessert. And that’s if they don’t fall asleep face-first in your uninspired salad.  That is why I went all big pimpin’ with this salad. The hot Chiquita bonita I had over wanted something slamming that would not be expanding her sexy backside.  Aye yi, la Capitan!  The result: our expectations (her appetite; my libido) were surpassed.  I might as well have been drinking Chardonnay out of a pimp chalice with the Cook To Bang logo written in diamonds. Read the rest of this entry »


SQUIRMIN’ GERMAN BEET SALAD

May 10, 2010

 

Das unt good? Das is banging!

 

I love me some fraus. German women inspire both lust and terror in me. Perhaps it’s the fractional Jewish blood that runs through my veins, like some twisted Eva Braun fantasy.  Read the rest of this entry »


GLAD TO MEETYA FAJITA SALAD

April 19, 2010

Hey Bonita, glad to meet ya!

Food is the great equalizer. No matter how rich, poor, hot, or totally busted you are, we all gotta eat. That’s why the CTB method works so well. Unless you are some enlightened monk impervious to hunger pangs and lascivious loins, we all need to cook and bang. Read the rest of this entry »


BROTHEL BROCCOLI BREAK

March 25, 2010

Broc is a lock 'cuz the ladies do flock

When your pad starts to seem like a whorehouse with all the coming and going and more coming, it’s best to treat your body right. At least once in a while anyway. I’m all for the rock ‘n roll indulgences with fatty foods, barrels of booze, and flocks of freaks. But the monk that resides deep within my soul occasionally takes control and screams “Enough, ya heathen!” So I indulge him by taking a night off from the excitement and excess. And then, like Charlie Sheen at Bolivian whorehouse, I’m back to my usual tomfoolery harder and heavier than ever. Now go on and do yourself right before you do someone else right.

Total time: approximately 6 minutes
Projected cost: $3
Drinking Buddy: All depends on what you serve with it

Ingredients (serves 2)
1. 1 bunch broccoli
2. 2 tbsp oyster sauce

Step 1
Chop off the bottom of the broccoli stalks so the trees separate. Throw them in boiling water and cook through so they are bright green (approx 3 min). Remove from the broccoli water and toss with oyster sauce. Serve up this mighty fine, healthy side dish with a meaty ENTREE.

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SO EASY FRISEE SALAD

March 23, 2010

Frisee makes them easy peasy, but never sleazy

The easy route isn’t always the sleazy route. It can be downright classy if you do it up right. Few lettuce varieties scream sophistication and debonair style like frisee. You might as well be wearing a monocle and waistcoat when you serve it up. And easy doesn’t just apply to the simplicity of this salad’s assembly. Your date will certainly be up for it, whatever “it” may be.  So get with it while the getting is good and easy. Take it frisee!

Total time: approximately 5 minutes
Projected cost: $7
Drinking Buddy: Chardonnay, like a classy suburban housewife

Ingredients (serves 6)
1. 1 bunch frisee lettuce
2. 1 tbsp CALIVIRGIN olive oil
3. 1 tbsp rice vinegar
4. 1/2 tbsp HONEY
5. 1 pear sliced thinly
6. 1/2 AVOCADO in bite-sized pieces
7. 1 lemon wedge

Step 1
Create the dressing by mixing the olive oil, lemon juice, rice wine vinegar, and honey.

Step 2
Rinse the frisee, cut off the stems, and chop coarsely into pieces you can stuff in your mouth. Throw in the pear and avocado. Toss it all with the dressing and hot damn do you have yourself a salad.

This is the perfect warm up for a hearty main like PORTOBELLO BORDELLO or DATEY CHICKEN CHA CHA.

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CREAM IN YOUR PATCHWORK PANTS SPINACH

March 16, 2010

Be sure not to spill spinach on your Birkenstocks!

The vegans deserve some love from time to time. Neglecting their needs would be insensitive of me as the apex of a modern gentleman. Besides, I have had a parade of smoking hot, not too hippie chicks passing through my boudoir recently to ignore their needs. Their picky palette must be satisfied too before my insatiable appetite gets its finger-licking fix. Creamed spinach was my bag that night, but my no-cream cutie wasn’t having it. Alas, the Thai cuisine saved the day. Coconut milk was a satisfactory cream-substitute for little miss animal freedom fighter. Smiles all around. Homegirl got her way; homeboy got to play. Plus a new dish was born for the next vegan Thanksgiving when we need something to go with the organic tofurkey.

Total time: approximately 10 minutes
Projected cost: $5
Drinking Buddy: Beer

Ingredients (serves 6)
1. 1 tbsp CALIVIRGIN olive oil
2. 1/2 can coconut milk
3. 1 dash sea salt
4. 1 small handful sun-dried tomato roughly chopped
5. 1 small handful GINGER finely chopped
6. 2 massive handfuls fresh spinach

Step 1
Sauté the ginger in olive oil (approx 30 sec) before adding the sun-dried tomatoes (approx 1 min). Throw in the spinach and sauté with a dash of salt until it wilts (approx 2 min). Pour in the coconut milk and slowly cook on low heat until the liquid mostly evaporates and absorbs into the spinach (approx 5 min).

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NO ORGASM FAKIN’ BACON SALAD

February 25, 2010

Friends don't let friends fake orgasms.

Ladies, there are few things more humiliating than you faking an orgasm. It’s like being told that Santa Clause, the Tooth Fairy, and Easter Bunny are all imaginary, but compound that with dismissing your entire shoe collection as wiggety whack. Cruel and unusual. I suppose if you are going to fake it, be convincing like an Oscar-winning actor pretending to have OCD. Granted, many dudes’ performances are hardly worthy of a golf-clap, let alone giving yourself laryngitis screaming his name while you dig nails in their back. Lucky for all parties involved, there’s a salad that should make the need to fake an O obsolete. Bacon is something that even vegans can agree is totally awesome. Crispy, meaty, and freaky. A simple salad that wouldn’t even be worthy of Gordon Ramsay deeming demanding you remove the gum from his A. Testoni loafers can suddenly become a contender. Be bold with your bacon and quit that fakin’!

Total time: approximately 5 minutes
Projected cost: $5
Drinking Buddy: MAIL ORDER WHITE RUSSIAN BRIDE

Ingredients (Serves 2):
1. 2 massive handfuls field greens
2. 1 tbsp maple syrup
3. 1 tbsp CALIVIRGIN olive oil
4. 4 strips bacon (piggie, turkey, or veggie)
5. 2 tomatoes sliced thinly
6. Queso fresco

Step 1
Fry the bacon nice and crispy, and then cut in strips.

Step 2
Create the dressing by combining the maple syrup and olive oil. Combine the field greens, tomatoes, bacons strips, crumbled queso fresco, and toss with the dressing.

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SESAME = SEX TO ME BOY CHOY

February 11, 2010

Behold the green love machine bio-diesel (and quite delicious) fuel

I’m not sure what it is about bok choy; I always seem to taste sweet satisfaction when I serve it to the ladies. Perhaps it’s a purely coincidental, somewhat random constant in my life. But I’m not so sure. It could be that it’s classy and reeks of sophistication. The girls I serve it to may sense that I am indeed a well-traveled man of the world. No doubt I was probably an envoy or junior UN ambassador traveling in my own motorcade complete with a bodyguard with an Austrian accent. But my gut tells me it’s a more physiological. Whether it’s the healthy chloroform, delicious taste, or the lovely green color, something magical is happening each time I grab a bok choy off the shelf. Maybe it’s best not to understand one of nature’s best-kept secrets (until now, you’re welcome!). It’s just as well so long as you enjoy the benefits of steamed magic.

Total time: approximately 8 minutes
Projected cost: $4
Drinking Buddy: Beer or champagne

Ingredients (Serves 2):
1. 1 tbsp sesame seeds
2. 1 tbsp HONEY
3. 1 bunch bok choy

Step 1
Chop off the base of the boy choy stalk to separate the leaves. Steam until the leaves begin to wilt and turn bright green.

Step 2
Lay the steamed bok choy leaves out wide and separate from each other. Drizzle the honey evenly over the boy choy and then scatter the sesame seeds so they stick to the honey.

Serve this fine veggie side with any number of fish or meat ENTRÉES.

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ROASTED TITS & ASS-PARAGUS

January 27, 2010

T&A is easy as pushing play on your CTB Music Mix

T&A is what every straight dude seeks when they CTB. Pull it off right and all will be revealed. The important thing is not to rush it or appear too eager. Naturally, in an era where we want what we want now and quit wasting my goddamn time, it’s hard to exercise restraint. But a smooth seduction is like roasting asparagus. Let it happen. The last thing you want is to crank the heat up so you can get the green aphrodisiac out of the oven faster in order to get on with the show. That will only lead to overcooked, underappreciated slop. Did I mention your kinky campaign will be totally FUBAR? Ease into it, sucka. If you add the right amount of flavor with the right amount of heat and the right amount of time, you will be more than all right. And to my female and gay male readership, the same rules apply minus the whole T&A thing.

Total time: approximately 40 minutes
Projected cost: $4
Drinking Buddy: All depends on ENTREE, but dry white wine is asparagus’ friend

Ingredients (Serves 4):
1. 1 dash salt
2. 1 dash black pepper
3. 2 tbsp CALIVIRGIN olive oil
4. 2 garlic cloves chopped finely
5. 1/2 lb ASPARAGUS

Step 1
Preheat your oven to 350∞F/175∞C. Wash the asparagus and chop off the tips, and discard. Spread out the asparagus flat in a baking pan. Sprinkle evenly with garlic, salt and pepper, and then drizzle with olive oil.

Step 2
Throw the asparagus in the oven and roast until they brown slightly (approx 30 min). Serve that delicious goodness up with something equally healthy and banging.

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