Be ready to feel overshadowed unless you are packing serious heat (in your oven). That ain’t necessarily a bad thing. This banana oozes with chocolate gooeyness. You’re golden so long as you regard this APHRODISIAC overdose as a friend and not foe. You will be hard-pressed not to sing cult-like praises once you take your first bite, or second or third where you stuff it all into your mouth and wish you had made a few extra. There’s a high probability you may forget your date is even there once the gorging begins. But fear not for they will be reacting in a similarly compromising manner so you will be in good company. You will both be locked into an alternate chocolaty universe where you frolic among the folds of strawberry and banana. Unless you ascend to the heavens, you can then ravage each other until the euphoria wears off. Win-win, if you ask me.
Ingredients (for 2):
1. 2 bananas
2. 5 STRAWBERRIES
3. 1 handful dark CHOCOLATE chips or shards
4. Powdered sugar (optional and not pictured)
Step 1
Preheat the oven to 350°F/175°C. Slice open the top of the banana all the way through to split the meat. Slice the strawberries thinly and stuff into the banana. Stuff the chocolate evenly with the strawberries.
Step 2
Throw the stuffed bananas into the oven and bake until the chocolate melts (approx 40 min). Remove from the oven and sprinkle some powdered sugar if you’re feeling it. Serve up with a spoon. Vanilla ice cream might go nicely with it.
If they ask "Should I stay or should I go?", just shrug.
Sometimes the f@$%-it-all attitude is the best approach to life. Whether we’re talking dating, cooking or anything that involves sheer pleasure, take a backseat and let it be whatever it will be. I know that may sound difficult when you want something badly. Trust me, I’ve been there and learned late in life the importance of not sweating the details. Heed my advice and settle down, tiger. The eager beaver gnaws on wood and not much else. This breakfast is a perfect metaphor. The previous night I grilled my best SPANK MY HALIBUT yet along with some BOAST THE MOST ASS-PARAGUS for a date in who enjoyed it enough to let me sleep over. Come morning time after my second round of banging the cobwebs out of my eyes, I stumbled casually into the kitchen and made this dish in a matter of minutes. We dined, we banged and I slipped out the door, all at a leisurely pace, yet made it to work…only 15 minutes late!
Total time: approximately 5 minutes
Projected cost: $3 (plus whatever it cost to make leftovers)
Sauté the chopped leftover asparagus and fish with the olive oil (approx 2 min). Pour in the eggs, but don’t scramble, just let the egg form around the leftovers like a pancake. When the eggs cook through (approx 3 min), chop up the cheddar cheese and toss them on top, turn off the heat and cover, and allow it to melt. Split eggs in half, serve up on plates and throw down some salsa.
My dear friends Andy and Leah, collectively known as LEANDY, wrote this song for me as a birthday present. Flattered doesn’t quite cover how awesome it was to have a jam composed for and about me. Naturally, a music video with big bootied hos dancing with spatulas is sure to follow. They did all this on an iPhone using the T-Pain Autotune app. Smooth jams at your fingertips. If my voice didn’t cause even deaf people to beg me to stop, I might compose a song dedicated to my hand blender that gives more pleasure than a plutonium-powered dildo. Anyhow, without further tomfoolery, take a listen:
This is for all you hungry lovers out there
Looking to have a gourmet affair
@&*$!^ will show you what you need
To have her down on her knees
It’s a little thing he likes to call Cook to Bang
Giving you sexy new ways to entertain
His recipes drive the ladies insane
And you may have to clean up a stain
If you wanna get her in the sack
And make her lips smack
All you have to do is pull out your spice rack
And whip her up a tasty snack
You too can be the boom king
You’ll make her taste buds sing
They’ll say foo de fa fa
As they show you their fritatas
You can Cook to Bang
Aww Yeah
Everybody Cook to Bang
Even You
It’s the latest sensation
Cook to Bang is sweeping the nation
Take a sip of his libation lubrication
Get ready for a culinary home invasion
He’s a lecherous leprechaun
Trying to help you get your groove on
So don’t be afraid of your stove and oven
They’ll help you get some good good lovin
So slip on your apron and put on your mits
And go grab your pots and pans
And give her something to put in her mouth
It’ll make you feel like a man
Cook to Bang gets its share of criticism (and praise) in the form of e-mails, comments and flaming bags of dog feces left on my porch. Some people think my food photographs are sub-par (I’m not a pro photographer, guys!), others say I use too many avocados (If loving avocados is wrong, I don’t want to be right!), and a few find my silly little blog “morally bankrupt.” But on the rare occasion, I receive critiques that inspire me to respond…via open letter. I received this gem last week for you to peruse, plus, with full disclosure, I’ve been on road for a month doing the CTB HOME INVASIONS tour and have run out of photographed recipes:
I appreciated the cooking suggestion for petit pan squash, but was saddened to hear your cavalier attitude toward sex. I realize it was probably partially “tongue in cheek”, but at the same time reveals that like many people, you have no concept of God’s intention for sex. He designed it as the expression of an intimate loving and trustworthy, committed relationship, (HIs ideal of marriage). Without this relationship, you’re missing the whole point and sadly hurting yourself and others in the process.
I get to see the fall-out all the time.
I will end this bit of entertainment for you, which I probably shouldn’t have wasted my time on, but just in case some part of you is listening…try reading the book of Proverbs.
Sent sincerely,
Beth
Beth,
First, I want to thank you for taking the time to post a thoughtful challenge to my internet antics. Clearly, we disagree on a number of subjects and I am sorry if my “cavalier attitude towards sex” saddens you. But we both love food, so that’s a start. I can assure you that my THEIR LOSS GRILLED SQUASH recipe has led to many sessions of pre-marital sex, both my own and my readers.
I am a blaspheming, fornicating hedonist who takes your lord’s name in vain on a daily basis. But I was raised Christian and spent my childhood in Sunday school reading the bible until my eyes bled. I respect people’s religious beliefs, which includes the countless religions that regard Jesus as merely a man with great PR skills. Having read Proverbs along with rest of the stories in the Old and New Testament, I dismiss it all as a cute fairy tale with awesome violence sequences and a megaton of begatting. I acknowledge your point that promoting delicious, promiscuous behavior may hurt people medically if they’re too stupid to use protection, but bringing a work of fiction like the Bible into the argument just doesn’t jive. Granted this God fellow you speak of created sex to bring people closer together. But what of the ancient religions of Mesopotamia, Egypt, Greece, Aztecs and so forth that viewed fornicating as a way of getting closer to their respective makers?
The intent of this website is to help people lacking cash, looks and/or game to get their freak on by cooking. If they laugh, that’s an added bonus. I like to think this a community service for the younger, poorer versions of myself that couldn’t get laid in a Tijuana whorehouse wearing a suit made of $100 bills. Cook To Bang works just as well to aid people in sexless marriages to thaw the ice between their partners’ legs. Perhaps you are not my target audience. But I welcome your readership, even if you are merely condemning my fallen generation. Do me a favor: pray for me as I continue to cook and bang recklessly with a wicked smile from ear to ear.
Raw and raunchy is was better than being blah and paunchy!
It has indeed been an oyster filled wonderland here at COOK TO BANG these last few weeks. I would apologize and offer some sort of assurance that something like this will never happen again. But I’m not some sucker embarrassed by the fact that I have a strong passion for sexy foods and sexier times. Oyster are among my favorite ingredients not only for that unique taste and texture, but because you rarely see aphrodisiacs effects demonstrated quite so obviously. You know that when you serve a plate of raw oysters, raunchy things are sure to follow. It’s almost like an unspoken contract two people enter into when the plate of raw goodness arrives at the table. You both accept that any frolicking that follows is not only appropriate, but expected. A word to the unwilling: refuse to eat or order them if you are going to be a prude buzzkill. For the rest of you lovelies, shuck and jive all the way to bed!
Total time: approximately 2 minutes
Projected cost: $9
Drinking Buddy: White wine or just about any LIBATION LUBRICATION
Ingredients (serves 2):
1. ½ dozen raw OYSTERS
2. 2 tbsp red wine vinegar
3. 1 dash black pepper
4. ¼ lemon
5. 1 pinch BASIL finely chopped
6. 1 pinch onion finely chopped
7. 1 pinch GINGER finely chopped
8. 1 micro pinch CHILI finely chopped
Step 1
Create the oyster dip by mixing the red wine vinegar, onion, ginger, basil, lemon juice, black pepper and chili. Serve up with the raw oysters and let the naughty games begin!
Can you fig it? Yes you can! Can we fig it? Yes we will!
As long as you can fig it, we can dig it! At least that’s what Eve told me when I crashed a party at the Garden of Eden. It was a pretty epic throw down with animals of paradise serving up all manner of hors d’oeuvres from the bountiful fruit found in the garden. God was DJ’ing, digging in his crate of music not-yet-invented to keep the party hopping. The best part was that everyone was naked, unaware that their hot bodies were meant to cause them shame. Adam was too busy discussing his odd mass of body hair around his pubic region with my wingman the snake to notice that I had led Eve away to fix her up some food of biblical awesomeness. I gathered all the goods throughout the garden and slapped it together. Did you know English muffins grew on trees before Original Sin? Eve was all about it and more than down to commit sins not yet documented. Post-coital, totally out of breath, Eve was hungry once more. I was on my way out, but my man the snake that just whooped Adam’s ass in a nectar-drinking contest, tossed her an apple as we vanished into history once more.
Total time: approximately 7 minutes
Projected cost: $8
Drinking Buddy: SAN-GRAB-YA SANGRIA or holy water (just add vodka)
Ingredients (serves 2):
1. Mayonnaise (or your favorite condom-ment)
2. ½ AVOCADO sliced thinly
3. 1 green onion chopped coarsely
4. 1 English muffin
5. 1 tomatoes sliced thinly
6. 4 FIGS sliced thinly
7. 1 small handful fresh BASIL
Step 1
Split the English muffin in half and toast it. Spread a little mayo or the condom-ment that gets you the wettest. Add green onion, tomato, avocado and crown it all with some kick ass figs.
Serve it up to your date and commence with some original sin!
Ready, aim, fire! KERPLOW! That’s the sound of resistance to your sexy ass being obliterated. Oysters as you well know rev up the engine in your pantalones like filling up a Prius with rocket fuel or feeding a gerbil meth. And combine it with the sweet warm embrace of vodka and you are ready to fucking rumble, I first fell in love with oyster shooters in the Big Easy, New Orleans for you uninitiated. I downed three of them before charging out onto Bourbon Street where Mardi gras madness was on like a very horny Donkey Kong. The seething mass of frat boys and sorostitutes were no match for me. I was suited and booted with oyster power that made me stand out from the crowd of fools. I led one such sorority tramp away from the rest of the Greeks, pounded oyster shots with her and then vanished to my nearby hotel room where we banged each other’s brains out. Things got a little weird after when I forgot her name (Courtney perhaps?), but my libido made up for my apparent disrespect of this Southern Belle, I do declare!
Total time: approximately 3 minutes
Projected cost: $6
Eating Buddy: This is best of both worlds: food & booze!
Step 1
Remove the raw oysters from the shells and scoop them into the shot glasses. Add the cilantro and lemon, fill up the glasses with vodka, and add a few dashes of Tabasco sauce. Bottoms up…literally!
So upon special request, I am posting these antics from Friday night at a bar in New York. The setting: my birthday in NY with lots of near and dear friends. We were seated next to a fireplace and someone suggested we roast s’mores. Naturally I was challenged to make it happen. So a little tipsy and rather determined, I stepped out into the rainy night at midnight in search of ingredients. The chocolate and cookies (no bodega in NY carries graham crackers) were easy to find. The marshmallows not so much. But resourceful was my middle name and I found a restaurant that serves hot chocolate with marshmallows. They handed me a tub of marshmallows free of charge partly because I am so goddamn charming, but also since it was my birthday and they probably didn’t want a drunk fool scaring the customers. Next I went up to my hotel room, broke a wooden coat hanger for the metal wiring and was back to my friends in 15 minutes. After clearing it with the establishment, we were roasted marshmallows in the fireplace. Women flocked like hipsters to mustache wax. I have discovered the greatest pickup line EVER: “S’mores?” You’re welcome!
Total time: approximately 2 minutes per S’more
Projected cost: $5
Drinking Buddy: Whatever is in your hand
Ingredients (for 10 happy customers, or 5 greedy ones):
1. 10 marshmallows
2. 1 CHOCOLATE bar
3. Round cookies (graham crackers unavailable)
Step 1
First you need a fireplace in a bar. Next you need track down your ingredients (or come prepared). Find a metal wire or wooden stick and place your marshmallow on the end of it. Roast it to your preferred level of gooeyness (I like mine a little charred). Slap the marshmallow on the cookie, add a sliver of chocolate and VOILA!
If you can’t at least pull a phone number you are a sucka!
No, it’s not your pity party and you can’t cry if you want unless you like public ridicule. So you struck out last night. In spite of your best efforts to woo, you still slept alone last night. Don’t be so mopey. It happens to all of us. A little slump now and again will make you appreciate your mojo all the more. Still, you deserve a little romance. We all deserve to feel special. In sexual bear markets, cook to bang yourself. You know that at least you will put out to you. Cook yourself a fine ass breakfast after a passionate night with that sexy bastard in the mirror. Who loves you?
If this recipe title isn’t obvious enough, I was up in French Canada. Just call me the ambassador of morally bankrupt American diplomacy. In other words, I’m your typical ambassador. The fact I wasn’t given a motorcade and a villa with a masseuse and sushi chef is beyond me. So I did what I always, make do in style. I befriended a pair of Salopes at an art gallery who invited me over for a barbecue the next day. A bag of shrimp and I was in the door, rifling through their fridge to make something work. The ingredients below are what they had, and thank god for that! My new friends were impressed. One insisted I stay with her for a few days. Canadian-American relations have never been better.
Marinate the shrimp with garlic, lemon juice, salt, paprika, red chili flakes, and 1 tbsp olive oil (approx 10 min).
Step 2
Saute the onions in the remaining olive oil until translucent (approx 3 min). Add the shrimp, spreading them out. Flip the shrimp when they pinken (approx 2 min per side). Throw in the parsley and cook another minute.
Total time: approximately 45 minutes
Posted by cooktobang 
Cook To Bang - Recipes To Get You Laid 