PLANTAIN CHIP PARTY TRAIN

November 30, 2015
The plantain train is leaving the station with or without you!

The plantain train is leaving the station with or without you!

All aboard!  This party train is headed for your Caribbean culinary connection.  Expect steel drums, tropical breezes and dreadlocks.  When you aren’t shaking your booty to some live reggae, you can stuff your face with this CARBOLUSCIOUS treats.  The banana’s larger, oven-friendly cousin will capture the island spirit.  Baking it makes it a guilt-free snack or compliment to your ENTRÉE.  Plantains are inexpensive, robust and totally awesome.  Your date won’t expect such a delicious twist.  Now do as Bob Marley commands and get with the kinky reggae now! Read the rest of this entry »


LOVE ME (CHICKEN) TENDER

November 9, 2015
chicken-tenders-served

Love me tender, Love me baked, They'll never tell you no!

So it’s game day.  Are you ready for some football?  Damn straight!  Do you have your jersey?  Check!  Beer helmet? Mos def!  The case of brewskies?  You know it?  The appetizer your friend asked you to bring for their Super Bowl party?  Wait, what?  You do know that the game starts in an hour, right?  Oh, &$%#!  Before you go postal on us, just know COOK TO BANG has a solution for you.  This dish is simple enough for a syphilitic monkey to do and a guaranteed football crowd pleaser.  You will inspire greatness in everyone attending who will then sing your praises, followed by a chorus of Queen’s “We Are The Champions.” Now that you have your theme song backing you up, turn your attention to that single hottie across the room.  Walk right over, sit down next to them, and offer baked piece of heaven. Way to go, champ! Read the rest of this entry »


JAMBALAYA DOWN WITH ME

September 25, 2015

Blue 42, blue 42, hut hut bang!

Welcome to Part II of the 2010 CTB Super Bowl recipe throw down. For the uninitiated or those lacking cognitive reasoning, jambalaya is a dish native to Louisiana, New Orleans in particular. Therefore this dish is dedicated to the New Orleans Saints. My life is too consumed with cooking and banging to pay much attention to football stats. The Saints or the Colts could triumph and it wouldn’t make any difference so long as I have someone warm and cuddly in my bed that night. But in terms of the Food Bowl, New Orleans crushes Indianapolis hands down. The cuisine down South is like a wet dream jumping right off my plate and down my pantaloons. It might be the French influence, it might be the innovations of American ancestors, it might be that I am totally gay for spicy food. I wager all three. But you will turn a few heads with this dish that feeds the hungry, unwashed masses. So whomever you’re cheering for, you will leave a winner with phone numbers and possibly a football-loving hottie on your arm. Read the rest of this entry »


PUMPKIN SEEDS OF SEDUCTION

December 5, 2014

Reap the harvest you sow in your date’s loins!

Or was that destruction?  These toasted pumpkin seeds will no doubt help get your seduction going; any resistance to your charms will be obliterated.  Crunchy, spicy, and totally thrilling.  What a perfect use for ingredients most folks toss away with less concern than for a used condom.  Tis unfortunate because pumpkin seeds can provide a great nibble while you whip up the rest of your feast.  That way you won’t leave your culinary conquest chomping at the bit.  They will be satisfied from the get go with your amazing kitchen feats.  So long as you follow them up with a little razzle-dazzle on a plate, you will have succeeded at planting the seeds of seduction that will sprout from their mouth all the way down to their loins. Read the rest of this entry »


SALMON AND ON AND ON

June 1, 2009
Salmon? C'mon and on and on!

Salmon? C'mon and on and on!

You want me to stop this COOK TO BANG madness?  Never!  Why would I when it makes the world a better-fed and less sexually frustrated place?  The mayor of Bangor, Maine just gave me the key to the city.  I handed him a secret recipe to bring some sexual healing back into his marriage.  Apparently banging has returned to Bangor.  I don’t like to think of myself as a hero, more of a civil servant.  CTB is a community service that is no way court ordered from a conviction for public indecency when I broke into Martha Stewart’s kitchen while she was in the slammer and broadcast my own cooking and banging demonstrations.  All three of those girls were legal, consensual and it was their idea!  Anyway…it’s good to be commended instead of condemned.  And with that, I give you this epically delicious salmon recipe that will keep you banging on and on and…you get the picture.

Recipe courtesy of publishing scion STEVE TOBIA.

Total time: approximately 40 minutes
Projected cost: $21
Drinking Buddy: White wine

salmon and on and on prepIngredients (for two, w/ leftovers for lunch):
1. 1 tbsp of vegetable oil
2. ½ cup of white wine
3. 1 heavy dashes of CHILI powder
4. 2 dashes of black pepper
5. 1 dash of garlic powder
6. 1 dash of Cajun seasoning
7. 1 small jar of capers
8. 2 dashes of Old Bay seasoning
9. 1 container full of chopped mushrooms
10. 1 container of cherry tomatoes
11. 1 red onion chopped finely
12. 1 pound slab of SALMON

Step 1
Preheat the oven to broil.  Season up the salmon slab on an baking sheet with garlic powder, black pepper, Cajun seasoning and chili powder.  Throw the fish in the oven.
salmon and on and on season
Step 2
Create the sauce by sautéing the onions and mushrooms on high heat with 1 tbsp of oil with some black pepper (approx 4 min).  Add in the tomatoes and sauté them with the white wine until they get soft (approx 4 min). Use the back of a spoon to pop each cherry…tomato.  Turn the heat down low and simmer the tomatoes with the capers until the fish is ready.
salmon and on and on sauce
Step 3
Keep the fish in the oven until the pan is searing hot and the seasoning has blackened on top (approx 20 min).  Remove the pan from oven and smother it with the sauce, which will sizzle like crazy.  Turn off the heat and throw the fish back into the oven, doors closed and let the sauce settle in (approx 15 min).
salmon and on and on broil saucy
Serve up on a plate with some GROIN GRABBING GRILLED VEGGIES or GARLIC GOING ON MASHED POTATOES.
salmon and on and on served

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FUN YOUNG ONION RINGS

April 27, 2009
Become the Lord of the Onion Rings

Become the Lord of the Onion Rings

It’s hard to say no to someone who is fun and young (and legal, obviously).  The same goes for a delicious side order liked baked onion rings.  These finger foods are lower in fat so it doesn’t feel like a brick floating in your rotting guts.  That’s one less reason to not get laid.  These will keep you satisfied, but limber enough to make your move.  Your date won’t complain about these rings being too oily and ruining their favorite outfit when you put your ungreasy paws all over them.  So grope away like Frodo, the Lord of the Onion Rings.

Total time: approximately 30 minutes
Projected cost: $4
Drinking Buddy: Beer or soda

onion-rings-prepIngredients:
1. 1 cup of cornflakes
2. 1 teaspoon of Cajun seasoning
3. 1 tablespoon of sugar
4. ½ teaspoon of salt
5. 1 egg
6. 1 onion cut into ½ rounds, then rings separated

Step 1
Preheat the oven to 375 degrees F.  First crush the cornflakes without pulverizing them. Combine together with Cajun seasoning, salt and sugar.  In a separate bowl, beat an egg thoroughly.  Dip the separated onion rings in the egg and then the cornflake breading.
onion-rings-batter
Step 2
Lay each dipped onion ring on a greased baking sheet.  Throw into the oven and cook until the breading is crispy and clings to the onions (approx 20-25 min).  Use a spatula to pry each onion ring off.  Serve them up on a plate with your favorite condom-ment or with a SINWICH.
onion-rings-bakeonion-rings-served-2

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