FRIENDS BANGSGIVING

November 26, 2015

Bang that turkey until it's goes gobble gobble gobble!

It’s time for the orphan round up!  Many young professional go-getters moved far away from home to chase down a dream…and then bang it senseless. For us, going “home”, that place we grew up where our families and oldest friends are, is an impossibility.  For most, it’s a matter of cash, or lack there of (too much cash spent drinking and chasing tail).  It could be a matter of time (I’d rather drink), distance (That far for 4 days?!), or annoyance (If I hear dad ask me to explain my job one more time…).  Whatever the case may be, you are sticking around for a stay-cation and will be attending a Friends Thanksgiving.  What a perfect time to get banged by Little Orphan Annie or Andy!

Now’s the time to pounce on that someone you’ve had your eye on, or one your eye spots this evening.  Lonely and single people eating and drinking together is a recipe for magical mistakes. Everyone there including you will be missing your families and seeking comfort. Who are you to deny a holiday hottie the warmth of your bed?  You have so much to be thankful for.  Show some gratitude by cooking to bang this holiday season. Read the rest of this entry »


BANGSGIVING: HUMPIN’ & PUMPKIN PIE

November 25, 2015

I’ll be humping and pumpkin out pies all night long!

Bangsgiving 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!

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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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PIMPIN’ PUMPKIN SOUP

November 18, 2015
Pimp my pumpkin like Cindarella's, but with way more umph!

Pimp my pumpkin like Cindarella’s, but with way more umph!

Halloween 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.

pimpin pumkin soup prepTotal 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.

pimpin pumkin soup pumpkin

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).

pimpin pumkin soup saute

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.

pimpin pumkin soup stock coconut lime

Serve up this with some Thai NOODLES and you’re sure to have a happy ending.

pimpin pumkin soup served

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GET LUCKY LATKES

November 16, 2015

On the ninth day of Hanukkah, give your date your body as the final gift.

Happy 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.

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BEER–GOGGLES FISH TACOS

November 13, 2015

Eat until they’re cute!

Beer-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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LEEK MY TATER SOUP

November 11, 2015
Lickable leeks + penetrated potatoes = sensual soup

Lickable leeks + penetrated potatoes = sensual soup

Nothing can top a good leeking.  Pull your mind out of the gutter because I speak only of soup and soup-related matters.  And on the subject of soup, you can’t really beat hot liquid love.  No, siree!  This soup almost makes you wish the winter would drag on.  To those snowed in with cabin fever, I said ALMOST.    After hauling your ass in from the brutal bitch slap of old man winter you want something hearty to bro-hug you back to life.  Lucky for you, potatoes and leeks keep quite well until the bitter end of frost.  So do us all a favor and put the gun down and pick up a knife…to cut some veggies.  We have abstained from using heavy, fattening cream in the hope that you don’t abstain from banging afterwards.  As comforting and gratifying as this healthy, homemade soup is, there is no substitute for a warm body to touch inappropriately.  So let one lead into the other.  This recipe was brought to you by the International Association of Soup Groups. Read the rest of this entry »


BANGRIA

November 6, 2015
Go ahead, drink up that mystical gypsy potion!

Go ahead, drink up that mystical gypsy potion!

The sound of castanets and Flamenco guitar riffs echo through the streets.  I see a momentary flash of a beautiful figure in a black dress sauntering towards, and then she’s gone.  Carmen?  Is that you again?    It seems that every time I eat Spanish tapas and drink sangria she appears.  That unattainable Spanish hard body has been haunting my subconscious ever since I first laid eyes on her in a bar in Valencia.  There I was, the gringo in the corner of the Spanish nightclub sipping my first sangria.  Carmen crossed the room towards me, took my glass and downed it, then led me onto the dance floor.  She wrapped on leg around my hip and I melted.  The filthy suggestions she breathed heavily into my ear in her native tongue sent my mind skitso.  Carmen sent me for one last round of sangria.  When I eagerly returned she had vanished.  To this day I don’t know if she was real or a hallucination brought on by a sangria overdose.  That is why I make sangria now.  Perhaps Carmen will return or, at the very least, I can turn the woman I serve it to into Carmen…for the night. Read the rest of this entry »


TOFU TACO TANGO

October 26, 2015
Wango Tango Bango!

Wango Tango Bango!

The tango is an Argentinean dance unparalleled in its complexity.  Yet it is oh so much more than an awesome way to sweep someone off their feet in Buenos Aires.  The seductive essence of tango runs deep in all things done with panache.  You can tango on the tennis court, in the kitchen, and most decisively in the bedroom.  Tango requires skill, passion and attitude unparalleled.  But you are clearly clever enough since you are reading this.  Pulling off a culinary seduction tango should be no more difficult than unsnapping a bra.   So invite over the vivacious vegetarian, or vegan if you have the patience, or just someone sexy who likes fabulous food.  Keep that rose in your teeth as you serenade them from the dining room to the bedroom.  Bravo!  Bravo! Read the rest of this entry »


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.

Read the rest of this entry »