BEET YO-GURT-LE OFF SALAD

November 11, 2009
beet yo-gurt-le served

Beet it because they need it!

Girdles are the absolute worst!  I find clothing abhorrent. If nudist colonies weren’t of the fugly side of life, I might join them.  So I settle with having a no-clothes policy in my house.  My friends thinks it’s a little weird, but my late night companions don’t seem to spend an evening playing Nintendo Wii tennis naked.  You ain’t seen nothing until you spy with your little eye naughty bits flying around hitting a video backhand.  But clothes are a mandated part of polite society so I settle for accessorizing.  One accessory I cannot abide by is the girdle.  Do we really need more obstacles to get through?  At least the bra and panty line of defense is a pleasure to view at while sneaking behind enemy lines.  Luckily this salad is healthy and with repeat meals could reduce the reason for the same fuglies at the nudist colony to ever wear a girdle when they begrudgingly go to work dressed.  Chock the flavor and cool red staining effect from the beets foreplay.

beet yo-gurt-le prepTotal time: approximately 1 hour
Projected cost: $5
Drinking Buddy: SLUTTY TEMPLE, red and slutty is the theme

Ingredients (serves 2):
1. 4 tbsp Greek yogurt
2. 1 dash salt
3. 3 2 large BEETS with stocks and leaves
4. Lemon juice to taste

Step 1
First chop away the stocks from the beets.  Wash the stocks/leaves thoroughly.  Chop away and seperate the stocks from the leaves, cutting them both smaller.
beet yo-gurt-le chop
Step 2
Submerge the beets and stocks in boiling water and cook until you can easily penetrate the beets with a fork (approx 30 min).  Drain the water and throw the beets and stock in ice water. Remove the boiled stocks and add them to the chopped beet leaves.  Once the beets are cool, you can easily remove the skin before you slice them into thin rounds.
beet yo-gurt-le boil
Step 3
Assemble your salad by laying a foundation of leaves/stocks, artfully place the beet rounds above, and smother the money shot of yogurt on top of each plate’s face. Squeeze a little lemon juice for some extra tang.
beet yo-gurt-le assemble
Serve this salad after a weekend of sexcess.
beet yo-gurt-le served 2

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SQUASHTACULAR

November 9, 2009
spicy squash casserole served 3

Squash all resistance to your charms!

Some knucklehead who probably hasn’t seen a naked woman since his subscription to National Geographic ran out told me squash ain’t sexy.  Granted it doesn’t pack the same luscious sex appeal as an oyster or fig, but damnit, squash has gotten me laid plenty of times.  Squash is the perfect fall ingredient to prep you for the cold winter that lies ahead.  They are inexpensive, tasty and versatile as a bisexual Cirque du Soleil performer.  My problem is that I keep going back to my classic squash dishes.  But you gotta break out of routine, no matter how awesome that routine might be, if you hope to attain glory.  This little Frankenstein’s monster brought honor to my family; my reputation as a lady-slayer stands untarnished.  It was spicy, sweet and comforting all at the same time.  My one caution is that this side dish very well may outclass the rest of your meal.  So cook with bravado!

Total time: approximately 8 minutes
Projected cost: $7
Drinking Buddy: Hot Cider with a splash of bourbon

spicy squash casserole prepIngredients (serves 4):
1. 1 apple
2. 2 dashes CAYENNE PEPPER
3. 1 dash salt
4. 2 dashes cinnamon
5. 2 tbsp CALIVIRGIN olive oil
6. 3 petit pan squash
7. 4 globe squash
8. 2 large handfuls shredded mozzarella
9. 3 garlic cloves sliced thinly

Step 1
Preheat the oven to 350°F/175°C.  Slice the ends off the globe squash and cut into thin rounds.  Do the same for the petit pan squash.  Toss the squash with the garlic, olive oil, cayenne pepper and salt.  Lay them out in a large flat baking pan.
spicy squash casserole squashes
Step 2
Core and slice up the apple into thin slices.  Lay them evenly over the squash and season with cinnamon.  Scatter the cheese across evenly and you’re ready to rumble.
spicy squash casserole apple cheese
Step 3
Throw the casserole in the oven and bake until the apples and squash soften, and the cheese melts (approx 30 min).
spicy squash casserole bake
Serve as a kickass side to any number of outstanding ENTRÉES. You could eat it solo, it’s that good.
spicy squash casserole served 2

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PAD THAI ME UP

November 6, 2009
pad thai me up served

Yes, mistress. Please, mistress. Thank you, mistress.

Kinky is my middle name.  Actually it’s Patrick, but I’m considering changing it.  I wouldn’t call myself an S&M guy, but I do enjoy pushing the envelope behind closed doors with consenting adults.  What’s the point of boring sex? Why half-ass your goal after you put all this effort into convincing someone to get naked? I don’t personally own handcuffs, but I’ve been cuffed to a bed with leopard print bonds.  My mistress/lover for the night was rough at times, and then sweet, then rough and so on.  It was pretty hot.  Melting candle wax on my nipples was just painful, but it was still an experience I remember fondly.  The best part is after we were done, we had takeout Pad Thai that she fed me since my hands were still attached to her headboard.  That was one of my favorite Thai food memories, which I have since relived in subtle, less painful ways.  So here’s my own take on this classic recipe with a little extra sexy thrown into the mix.  Just be sure to have a safety word when engaging in Thai-style COOK TO BANG.

Total time: approximately 8 minutes
Projected cost: $5
Drinking Buddy: Thai iced tea or beer

pad thai me up prepIngredients (serves 2, with post-coital leftovers):
1. 2 tbsp vegetable oil
2. 1-package rice noodles
3. 1 tbsp fish sauce
4. 1 tbsp soy sauce
5. 2 OZ Pad Thai sauce
6. Limejuice to taste
7. 2 eggs
8. 6 green onions chopped coarsely
9. FRIED TOFU
10. 1 red CHILI chopped finely
11. 2 handful chopped peanuts
12. ½ lb SHRIMP
13. ½ lb chicken cut in bite-sized pieces

Step 1
Marinate the raw chicken with the soy sauce, fish sauce and limejuice (approx 15 min).  Cook the chicken in a pan until they brown (approx 3 min).  Add the shrimp and cook it all together (approx 2).
pad thai me up meat
Step 2
Bring a pot of water to a boil, turn the heat low and cook the rice noodles al dente (approx 4 min) and drain.  Heat up the oil in deep pan or wok.  Add the noodles and mix in the pad Thai sauce thoroughly.  Cook in the chicken, shrimp, fried tofu and green onions.
pad thai me up noodle stir-fry
Step 3
Beat the two eggs and cook flat in a pan like a pancake.  Jimmy the eggs off the pan an crown the noodles with it.  When serving, throw a handful of peanuts and squeeze some lime over it.
pad thai me up eggs
These kinky noodles go great with a BANGO YOUR MANGO CHICKEN CURRY.

pad thai me up served 2

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CSA PDA

November 4, 2009

csa box closed open

Your box of tasty wet dreams awaits!

Community Supported Agriculture boxes make all my cooking and banging possible.  More importantly, it makes it affordable.  This is in no ways sponsored.  Payola is not going on, although to tell you the truth, selling out so I can fill a hot tub full of vodka-infused Jell-O sounds pretty good right about now.  I just want to get the word out to all you food lovers looking to avoid auctioning off your organs to afford shopping at Whole Foods.  That place is a food strip club with a “don’t touch the girls” vibe.  I’ve dropped more ducats in that store than I have on strippers, booze and other illicit contraband combined.  As a food whore, it was totally worth it.  But I’ve found an alternative:

http://www.localharvest.org/csa/

I pay online ahead of time for a magical box that gets delivered to my local market.  When I pick it up and take it home, I act like a giddy 80’s schoolgirl who finally got her autographed New Kids on the Block poster.  What’s in the box varies week to week and never disappoints.  It’s all local organic, seasonal, top-shelf produce that challenges me to create new recipes I throw on the site.  Creating up with 5 new recipes every week can be= challenging.  Luckily the CSA box makes decisions for me.  I dropped $15 on this box and here’s what I found in it:

csa box contents1. 1 pumpkin
2. 1 spaghetti squash
3. 2 eggplants
4. 1 cilantro bunch
5. 1 BASIL bunch
6. 1 kale bunch
7. 1 chard bunch
8. 3 petit pan squash
9. 2 summer squash
10. 2 yellow squash
11. 4 globe squash
12. 2 zucchini
13. 1 BEET bunch
14. 1 sugar snap pea pile

Your kidney and half your liver would be allocated to a wealthy Swiss industrialist if you bought the same goods at Whole Foods.  But now you have a heap of amazing produce to turn into magnificent meals to seduce any number of sexy prospects.  You’re already saving cash not taking your dates to restaurants. Imagine how much more you could save and then spend on booze and lube!

Below are some COOK TO BANG recipes directly inspired by what I found in this Foodie’s Pandora Box:

BEET YOUR MEAT SALAD

INHALE MY KALE

NEVER A BORSCHT IN THE SACK

NEVER FAIL KALE BREAKFAST

MO-ROCKIN’ MOROCCAN POTATO SALAD

PIMPIN’ PUMPKIN SOUP

SPAGHETTI SQUASH NUDEY NOODLES

SQUASH KE-BANGS

SQUISHY SQUASHY CASSEROLE

THEIR LOSS GRILLED SQUASH

TWICE BANGED POTATOES

UNDRESS YO PESTO

VIAGRA-MELON PORNSICLES

VIAGRA-MELON SOUP

WILD & WETTY SQUASH SPAGHETTI

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POMEGRATIFY YOUR MORNING DESIRES

November 3, 2009
pomegranate scramble served

Antioxidize your sexual frustration!

I am most inclined to bang in the morning.  My attention is, shall we say, piqued? Not sure if has to do with the fact I’m well rested of that my dreams are so goddamn sexy that I turn myself on.  Considering my dreams are essentially Red Shoe Diaries episodes minus David Duchovny, I’d go with the latter.  When I have company come morning time, then the whirlwind of screams, moans and panting expressions of gratitude before and after breakfast are assured.  But there are occasions when I wake up alone, hungry for something that is not there.  Wondering what I do during those moments of frustration?  I forego the desire to go postal and channel my energy into a badass breakfast that will get my brain charged and inspired to not repeat another sexless morning.  This little treat was concocted and it satisfied most of my needs.  This weekend I remade this breakfast delight for my late night Halloween guest before homegirl did the walk of shame dressed like a slutty ice cream cone.  Could you blame me for going for the girl dressed like food?  I do after all, Cook to Bang…or in this case, lick to bang.

pomegranate scramble prepTotal time: approximately 10 minutes
Projected cost: $6
Drinking Buddy: NOT-SO-TEENY WEENY BELLINI

Ingredients (serves 2):
1. 1 tbsp CALIVIRGIN olive oil
2. 2 sausages cut in bite-sized pieces
3. 1 dash salt
4. 1 dash black pepper
5. 3 eggs
6. ½ pomegranate worth of seeds
7. 1 handful shredded jack cheese
8. ½ onion chopped coarsely

Step 1
Beat the eggs with salt, pepper and half the pomegranate seeds.  CLICK HERE if you want to know the trick to getting removing the seeds.
pomegranate scramble beat
Step 2
Sauté the onions and sausage with the olive oil.  Pour in the eggs mixture and scramble like a champ.  Turn off the heat, throw the cheese over the top and cover until the cheese melts (approx 2 min).  Scatter shot the remaining pomegranate seeds and serve.
pomegranate scramble saute scramble
Serve this classy, antioxidant breakfast with some SWEET ASS-BROWNS or FORBIDDEN FRUIT SALAD.
pomegranate scramble served 2

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BANGING FLURRY EGGPLANT CURRY

November 2, 2009
eggplant curry served

Unleash the fury, with some banging curry!

For me, banging comes in waves.  Sometimes I’m banging everything sexy in a 10-mile radius.  Other times I am sitting alone in the dark wondering why not even my D-List booty calls aren’t returning my texts.  Peaks and valleys, strikes and gutters, dude.  My advice for dealing with this is to capitalize on those moments when you can bang the hottest piece of ass even wearing filthy sweatpants and crocs.  Savor these times as if they were your last and by god man, bang them good and proper so they don’t vanish and tarnish your reputation as a lousy lay.  Winter can be a lonely mistress.  The best solution is to warm yourself back up with the spice of life.  Nothing gets that done quite like spicy food and a hot snuggle buddy or three.  When the snow flurries keep you inside, be sure to have something warm and sexy to flurry on.

Total time: approximately 40 minutes
Projected cost: $20
Drinking Buddy: Beer or a mango lassi

eggplant curry prepIngredients (serves 2):
1. 1 tbsp CALIVIRGIN olive oil
2. ½ cup plain yogurt
3. 1 tsp ground cumin
4. 1 tbsp curry powder
5. 1 handful chopped cilantro
6. 1 onion chopped coarsely
7. 1 large eggplant
8. 1 tomato chopped coarsely
9. 1 small handful GINGER finely chopped
10. 2 garlic cloves finely chopped
11. CHILI PEPPERS at your discretion

Step 1
Preheat the oven to 450°F/230°C.  Throw the eggplant in the oven and roast until the eggplant softens (approx 30 min).  Remove from the oven, allow to cool, peel away the skin, and then cut the meat into bite-sized cubes.
eggplant curry roast
Step 2
Sauté the onions with the cumin, garlic and ginger until they soften (approx 3 min).  Throw in the tomatoes and cook until they stew (approx 2 min)
eggplant curry saute
Step 3
Throw in the eggplant, spice with the curry powder and chili pepper and cook in the flavor (approx 3 min).   Add the yogurt and cook until it all becomes creamy curry goodness (approx 2 min).  Throw in the cilantro and you are good to go.
eggplant curry eggplant yogurt
Serve this curry dish with your favorite RICE DISH or some delicious naan.

eggplant curry served 2

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UNDRESS YO PESTO

October 27, 2009
Pesto will get the best-o the closet hos.

Pesto will get the best-o the closet hos.

I was baffled when I received numerous queries from readers who’ve never used or even tasted pesto.  First I shed a tear for them, heartbroken they’ve gone through life without the green APHRODISIAC potion.  But after my bleeding heart was drained of all liquid and empathy, I resolved to lead those lost souls to the promise land.  There is no substitute for homemade pesto…maybe homemade pesto brought into the bedroom for Culinarylingus. This will take your culinary seduction game to a new level.  I hope you’re ready to leap onto the highway to the endangered zone.  “Why endangered?” you ask.  Because ecstatic feelings brought on by a combo of the bliss on your tongue inspiring your date’s tongue to give you even more bliss.  Call the World Wildlife Federation because we have solved this crisis.  Now go forth and multiply multiple orgasms!

undress yo pesto prepTotal time: approximately 5 minutes
Projected cost: $7
Drinking Buddy: Depends on what amazing feasts you rock with it

Ingredients:
1. 3 tbsp CALIVIRGIN olive oil
2. 1 large BASIL bunch
3. 4 garlic cloves sliced thinly
4. 1 large handful raw PINE NUTS
5. 1 large handful parmesan cheese

Step 1
First pluck all the basil leaves, discarding any that have wilted.  Wash them off and chop them coarsely.
undress yo pesto basil
Step 2
Using a blender, hand-blender or food processor (pictured), combine the garlic, pine nuts, parmesan and olive oil and puree them.  Make sure it all blended together and add the basil, pureeing once more so you have some radioactive green pesto to go to town with.
undress yo pesto blend

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STIR-FRY UP SOME TOFU TROUBLE

October 23, 2009
Double trouble looking for a piece of that bubble!

Double trouble looking for a piece of that bubble!

You know the deal.  Society tells us to behave, to color within the lines, to speak when spoken to.  That’s all well and good if you’re a eunuch.  But what about those of us with a spine flowing with spunk?  We’re not just going to lie down and endure our master’s cruel, but fair beatings for stepping out of line.  No bloody way!  We are our own masters and being as such, we color way outside the lines and even off the page.  That’s why we Cook to Bang and not Cook to Cuddle.  So whose to say a tofu stir-fry has to marinate in apologetic afterthought?  Why not be bold with that palette so it grabs your date’s collar and shake them, screaming, “I’m an interesting person!”  Glad you see it my way.  Now stir up some trouble with that healthy meal of yours.

tofu peanut stirfry prepTotal time: approximately 20 minutes
Projected cost: $7
Drinking Buddy: Kombucha or some dank, heady beer, bra

Ingredients (for two):
1. 1 tbsp CALIVIRGIN olive oil
2. 1 tbsp peanut butter
3. 1 tbsp soy sauce
4. 1 tsp Sriracha Hot CHILI Sauce
5. ½ onion chopped coarsely
6. 1 handful parsley chopped coarsely
7. 1 tofu block
8. ½ lime quartered
9. 2 garlic cloves sliced thinly

Step 1
Cut the tofu block into bite-sized pieces.  Toss with soy sauce, Sriracha and limejuice and marinate (approx 15 min).
tofu peanut stirfry marinate
Step 2
Sauté the garlic and onions in olive oil until they become translucent (approx 3 min).  Add the peanut butter and stir until in melts into the onion.  Throw in the tofu with the marinade and sauté along with the parsley until the tofu softens (approx 5 min).

tofu peanut stirfry make

Squeeze limejuice over it and serve solo or with some RICE.
tofu peanut stirfry served 2

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STUFF YOUR CHOCOLATE BANANA

October 21, 2009
Get stuffed?  Don't mind if I do!

Get stuffed? Don't mind if I do!

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.

chocolate banana prepTotal time: approximately 45 minutes
Projected cost: $6
Drinking Buddy: Milk or a SMOKING HOT PEPPERMINT FATTY

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.
chocolate banana assemble
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.
chocolate banana bake

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LEFTOVER SCHMEFTOVER EGGY WEGGYS

October 13, 2009
SF leftover eggs served

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)

Drinking Buddy: NOT-SO-TEENY WEENY BELLINI

SF leftover eggs prepIngredients (for 2):

1. 1 dash black pepper

2. 1 dash salt

3. 1 tbsp olive oil

4. 3 eggs

5. 4 tbsp SIMPLY SEXY SALSA

6. 2 slices cheddar cheese

7. Leftover GRILLED FISH

8. Leftover ASPARAGUS

Step 1

Beat the salt and peppered eggs.

SF leftover eggs beat

Step 2

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.

SF leftover eggs saute scramble

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