This little figgy went to the market (to buy ingredients and condoms)
This little figgy stayed home (and Cooked to Bang)
This little figgy had roast beef (curtains)
This little figgy had none (because he was cooking for a vegan)
And this little figgy went “Wee! Wee! Wee!” all the way home (bragging about the latest CTB conquest).
THIS LITTLE FIGGY EGGS
April 14, 2010SNEAK PAST THE GOALIE AIOLI
April 6, 2010That goalie is one cock-blocking bastard! They are intent on keeping you both from experiencing Shangi la. You better be clever if you’re going to score. My trick is to act like I never intend to shoot for glory until their guard is down. Nonchalance and heaping bowl of sarcasm usually accomplish this. When that isn’t enough, I revert to my Cook To Bang practices and end up scoring a weekend hat trick. Aioli does not qualify as sexy on its own. For some reason mayonnaise never caught on like whipped cream in the art of culinarylingus. But alas, you can use it as a FINGER FOOD FOREPLAY dip, a spread for SINWICHES, or eat this CONDOM-MENT with a spoon. In the immortal words of a soccer/football announcer GOOOOOOAAAAAAAAALLLLLLLLL!
Total time: 3 minutes
Projected cost: $4
Drinking buddy: All depends on what you serve with it
Ingredients (serves 2)
1. 4 tbsp mayonnaise
2. 1 dash sea salt
3. 1 small handful fresh BASIL
4. 1/2 lemon
5. 1 small handful sun-dried tomatoes
Step 1
Fill up a food processor or blender with the mayonnaise, sun-dried tomatoes, basil, sea salt, and squeeze in the lemon juice. Puree it into a gorgeous orange hue and serve, garnishing it with a basil leaf and sun-dried tomato.

WRAP THAT ASS-PARAGUS
April 5, 2010A fine ass like that deserves to be wrapped up in life’s fineries. Exalt that perfect behind with the TLC it deserves. At least that’s how I approach the perfect booty. Damn close to worship. I show it a good time, probably a better time than the body and mind attached. One surefire method to be hospitable to said ass is to wrap up the asparagus aphrodisiac amazingness with meaty magic. Roll roll, drip drip, sizzle sizzle, mmm mmm! They’re so good your collective lusts may win out over your hunger for the rest of dinner.
Total time: 7 minutes
Projected cost: $6
Drinking buddy: Pinot Noir or Pinot Gris
Ingredients (serves 2)
1. 8 ASPARAGUS spears
2. 8 strips bacon (piggy, turkey, or veggie)
3. 2 dashes salt
4. 1 lemon wedge
Step 1
First wash the asparagus and cut 1 inch off the bottoms. Wrap the asparagus in bacon at an angle tightly. Salt as you wish.

Step 2
Warm up the griddle or pan on medium heat. Throw the bacon-wrapped asparagus in and cook, squeezing the lemon juice over as the bacon starts to sizzle. Cook until the down side of the asparagus browns (approx 3 min) before rolling them over. Salt the other side and cook the other side until it browns (approx 2 min).

![]()
SO EASY FRISEE SALAD
March 23, 2010The 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.
CREAM IN YOUR PATCHWORK PANTS SPINACH
March 16, 2010The 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).

![]()
CTB CRITIQUE OPEN LETTER 2
March 11, 2010I embrace criticism in all forms because it makes me improve my creative output. Most of my readers offer fantastic suggestions on recipes, photography tips, and occasionally their phone numbers so they get their own personal CTB servicing. But I get my share of hate mail, which honestly pleases me more than the love letters from Russian heiresses offering to pick me up in their leer jets. Hate mail lets me know I’m doing something right by creating controversy, making people think, and getting under their skin. The last great hate note one was from a RELIGIOUS WOMAN, whose opinions I respect, but don’t agree with. Below is a note from Sue in Canada who says:
You are a sick fuck. This website is not only disrespectful to women, but food is also sacred. it is clear you have too much time on your hands, among other things, i.e. your own dick as you have time to take pictures and number your ingredients… which by the way are a cheaters way of cooking. make your own salsa you lazy pig.
Allow me to retort, Sue:
Disrespectful to women:
Cook To Bang encourages men (also women) to break from the misogynist notion that “a woman’s place is in the kitchen.” The gender roles have been thus reversed. You see, I am a feminist at heart. I even took a Women’s Studies course in college. Note to my collegiate male audience: these classes rival yoga classes as the best place to pick up chicks.
Food is sacred:
I couldn’t agree more. Food is the great equalizer. I am an average looking guy without a vault full of cash to pay for five-star restaurant dates. Yet I tap top shelf ass thanks to my ability to create magic in the kitchen.
Too much time on your hands:
It’s true. I do. I started CTB after getting laid off. So I treat this like a job and work very hard to maintain my following with 5 recipes a week. Now I reap the benefits of all that time on my hands with a BOOK DEAL, among other lucrative opportunities I am cannot discuss in such a public forum.
i.e. Your own dick:
Now you’re losing your temper, and thus losing the argument by being nasty. The beauty of the CTB method is I don’t need to choke my own chicken. The girls I cook for are in charge of that department.
Make your own salsa you lazy pig:
I am indeed lazy now that I don’t have to work 40 hours a week. But a pig I am not since I exercise regularly thanks to all that time on my hands. As for making my own salsa, take your pick of these outstanding recipes: HORIZONTAL MAMBO MANGO SALSA SIMPLY SEXY SALSA WHO’S YOUR PAPAYA SALSA?
So Sue, thank you again for this most amusing, albeit vitriolic commentary on my life’s work. I can only assume it’s been a while since you had a proper rogering. If you are hot (verify with picture), and willing to visit me in California, I might consider Cooking To Bang you. We’ll call it community service. It might even be tax deductible.
With a whisk and a kiss,
The Cook To Bang Chef
WRAP & STUFF THAT SAUSAGE
March 8, 2010CTB is all about promoting responsibility in our depravity. Sure we cook and bang with reckless abandon, but never at the cost our health or our playthings’. I don’t mean this to sound like an after school special PSA with a crack addicted pregnant teenager fighting for the final spot on the cheerleading squad. But you should wrap that shit up before spelunking. That way you can bang from here to eternity. It’d be a damn shame to cut your CTB career so short. So how about getting some practice with this phallic dish? It’s win win: guys will become more mindful of the need to practice safe sex. Ladies will have a fine visual aid that can lead their minds to the dirty place. Now start wrapping before you start stuffing.
Total time: approximately 30 minutes
Projected cost: $7
Drinking Buddy: KINKY PINKY LADY
Ingredients (serves 2)
1. 1 tbsp CALIVIRGIN olive oil
2. 9 large intact spinach leaves
3. 1 tbsp HONEY
4. 3 sausages (piggie or poultry)
5. 1 handful shredded mozzarella
6. 1/2 mango
Step 1
Preheat your oven to 350°F/175°C. Peel away the mango skin and cut long thin slices. Split the sausage, leaving one side intact. Stuff the sausage with mango, mozzarella, and honey. Cut the stems away from the spinach and wrap the sausages, pinning the leaves with toothpicks.

Step 2
Drizzle a small baking pan with oil, rubbing it all in. Lay out the wrapped sausages evenly and throw in the oven. Bake until the spinach because crispy and the mozzarella melts (approx 25 min). Remove the toothpicks before serving.

RUB MY BUTTERCUPS
February 19, 2010Feel that. Cup your hand and take it all in. Yeah, that’s nice right? I worked hard to firm up my buttercups just so. This I assure you is no accident. Take another and another. You can’t resist, can you? I don’t blame you. With this much sex appeal turbo-loaded into one little dessert, I have a hard time leaving the house. You really don’t have to when you have such a delicious bait to lure the luckies in who get to bang you after eating your kitchen’s delights. Brownie/peanut butter cookie hybrids are dangerous and should not be allowed to fall into the wrong hands. Jihadists and ex-KGB scientists alike could destroy the world with sweet satisfaction. That much unchecked power can overwhelm even the most ethical of culinary Casanovas. So when you’re getting your buttercups rubbed, remember that with great flavor comes great responsibility.
Total time: approximately 60 minutes
Projected cost: $15
Drinking Buddy: Milk
Ingredients (Serves 2):
1. 2 cups flour
2. 2 3/4 cups brown sugar
3. 3/4 cup cocoa
4. 1 tsp salt
5. 2 tsp vanilla extract
6. 1/2 cup HONEY
7. 1 cup semi-sweet chocolate chips
8. 1/2 cup peanut butter
9. 3/4 tsp baking powder
10. 4 eggs
11. 2 sticks butter
Step 1
Preheat your oven to 375°F/190°C. Sift together 3/4 cups flour, cocoa mix, 3/4 cups brown sugar, salt and 1/4 tsp baking powder. Melt 1 stick of butter and beat in 2 eggs, and 1tsp vanilla extract. Mix the eggs/butter combination with the dry cocoa/flour/sugar mix into a batter. Blend in the chocolate chips and you have mind-blowing batter that you can bake or lick off your date.

Step 2
Grease a large baking pan and spread the brownie batter flat. Bake solo until the brown batter begins to harden (approx 25 min).

Step 3
Melt the remaining stick of butter and mix with the peanut butter. Mix in the remaining 2 eggs and 1 tsp vanilla. Next mix the 1/4 tsp baking powder, honey, and 2 cups brown sugar. Finally mix in the 1 1/4 cups flour.

Step 4
Carefully pour out and spread the peanut butter brownie, making sure not to unsettle the brownie bottom. Bake in the oven until the peanut butter cookie top cooks all the way through (approx 30 min). You should be able to poke a toothpick all the way through without getting any batter. Allow them cool before cutting and serving.

MANGOES & BANGOES SOME CHICKEN’S SCRAMBLER
February 18, 2010
This Caribbean nod to all things breakfasty brought a smile to my face and the lucky recipient who was awoken by the smell. It was like an old Tom & Jerry cartoons where the scent literally drags sleeping Jerry out of safe slumbering mouse-hole. But instead of a cartoon mouse, picture a hot young thing dressed in nothing but her pride. Breakfast was served, Cook To Bang style. I swear I could hear the faint sound of steel drums as morning became afternoon in the comfort of my own bed.
Total time: approximately 25 minutes
Projected cost: $4
Drinking Buddy: MIMOSUCK IT
Ingredients (Serves 2):
1. 1 tbsp CALIVIRGIN olive oil
2. 1 dash salt
3. 1 dash paprika
4. 3 eggs
5. 1/4 lb chicken minced
6. 1 green onion chopped coarsely
7. 1/2 mango cubed
8. 1/2 AVOCADO sliced thinly
Step 1
Beat the eggs with green onions and salt.

Step 2
Season the chicken with paprika. Heat up the oil on medium heat and brown the chicken.

Step 3
Throw in the mango chunks and pour in the beaten eggs. Scramble to your liking.

GINGERBANGER TEA
February 16, 2010We all get sick sometimes. Odds are that if you’re reading this, you are sick in the head. Welcome to the club. But the sick I speak of is where your body has broken down from your hedonist existence and let in something yucky. Time to take care of yourself so you can return to being a culinary Casanova. Whether you are taking care of yourself, or that hot number you’ve been banging, this tea will nurse you back to health with nutrients galore. The fact that it’s aphrodisiac-laden and delicious will only aid your quest. Sometimes you just need to bang away the nasty. Here’s to your health, you sicko!
Total time: approximately 15 minutes
Projected cost: $3
Eating Buddy: Fresh fruit
Ingredients (Serves 2):
1. 1 tbsp HONEY
2. 1 handful fresh chopped GINGER
3. 1 lemon quartered
4. 1 handful fresh mint leaves
5. 2 splashes brandy (optional, not pictured)
Step 1
Fill up a pot with 3 cups of water. Throw in the ginger, lemon, and half the mint leaves. Bring to a roaring boil, then lower the heat, and simmer until the flavor absorbs (approx 10 min).

Step 2
Pour the tea through a strainer into your cups of choice. Add the honey, mint leaves, and brand if you so desire and mix up.


Posted by cooktobang 












