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, 2010SO 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).

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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.

NO ORGASM FAKIN’ BACON SALAD
February 25, 2010
Ladies, there are few things more humiliating than you faking an orgasm. It’s like being told that Santa Clause, the Tooth Fairy, and Easter Bunny are all imaginary, but compound that with dismissing your entire shoe collection as wiggety whack. Cruel and unusual. I suppose if you are going to fake it, be convincing like an Oscar-winning actor pretending to have OCD. Granted, many dudes’ performances are hardly worthy of a golf-clap, let alone giving yourself laryngitis screaming his name while you dig nails in their back. Lucky for all parties involved, there’s a salad that should make the need to fake an O obsolete. Bacon is something that even vegans can agree is totally awesome. Crispy, meaty, and freaky. A simple salad that wouldn’t even be worthy of Gordon Ramsay deeming demanding you remove the gum from his A. Testoni loafers can suddenly become a contender. Be bold with your bacon and quit that fakin’!
Total time: approximately 5 minutes
Projected cost: $5
Drinking Buddy: MAIL ORDER WHITE RUSSIAN BRIDE
Ingredients (Serves 2):
1. 2 massive handfuls field greens
2. 1 tbsp maple syrup
3. 1 tbsp CALIVIRGIN olive oil
4. 4 strips bacon (piggie, turkey, or veggie)
5. 2 tomatoes sliced thinly
6. Queso fresco
Step 1
Fry the bacon nice and crispy, and then cut in strips.

Step 2
Create the dressing by combining the maple syrup and olive oil. Combine the field greens, tomatoes, bacons strips, crumbled queso fresco, and toss with the dressing.

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.

DON’T BREAK UP, KETCHUP!
February 15, 2010Post Valentines Day blues? Did you forget to buy jewelry? Bring baby’s breath flowers instead of roses? OR were you the insensitive $@*&! that forgot the day altogether? Regardless of your trespasses, your significant other is mighty pissed. Odds are your ass is about to be bounced right out the door. You best be proactive to solve this little quandary before they are on the phone with that ex you hate or off to the bar to slut it up with the first sketchball that buys them a drink. Take it from a guy who has pissed off more girls than I have hairs on my head (no receding hairline here), drastic measures are called for if you want to keep them around. Since the CTB method is my ticket to everything from company for the night to free timeshare rentals in Costa Rica, food is the answer to most of my problems. Cook To Beg with a jar of homemade ketchup.
Total time: approximately 12 hours (1 hr cooking, 11 hrs refrigerated)
Projected cost: $5
Drinking Buddy: Depends on what you slather it over
Ingredients (serves 2):
1. 2 tbsp CALIVIRGIN olive oil
2. 1 small can tomato paste
3. ½ cup white wine vinegar
4. 1 28 OZ can tomatoes
5. 1/2 cup brown sugar
6. 1 onion chopped coarsely
7. 1 dash salt
8. 1 small handful chopped BASIL
Step 2
Sauté the onion in olive oil on medium heat (approx 5 min). Add the pureed tomatoes, and mix in the brown sugar, basil, salt, white wine vinegar, and tomato paste. Bring to a roaring boil, and then simmer on low heat uncovered until the liquid reduces in half (approx 45 min).

Step 3
Puree everything in the stockpot. Dump the contents into a bowl, cover with saran wrap, and refrigerate overnight. Serve as the most epic condom-ment for fries, eggs, potatoes, or just about anything that would be loved up by the classic red sauce.
HOT LIKE A CHEETAH FAJITA SINWICH
December 21, 2009There are some people out there too fine for their own good. You know the type I’m talking about. It’s as if they are cursed to roam the earth surrounded by an unsightly subspecies, the rest of us. That’s how I feel every time I’m around someone so stunning, I wonder if perhaps my sins were not too great to exclude me from a heaven membership. Fat chance of that. The beta person would not dare try to engage the near-mythical sexual creature for fear of abject humiliation. But I always take the “fake it ‘til you make it” approach, which sometimes pays back in decadent dividends. When you do step up to the plate, be ready to knock it out of the park by having a plan. I’m cocky about my cooking skills. So with swagger and spitfire I invite the sexier-than-thou and let them know not coming to my place for some grub will be their loss. No cheetah will deny the rarefied opportunity to sample your fajita sandwich.
Total time: approximately 25 minutes
Projected cost: $6
Drinking Buddy:BANGARITA
1. Mayonnaise to taste
2. 1 tbsp CALIVIRGIN olive oil
3. 4 dashes fajita seasoning
4. 2 sandwich rolls
5. 2 GREENSBURY MARKET organic chicken breasts
6. 1 onion sliced in long strips
7. 1 red bell pepper sliced in long strips
8. 1 lime wedge
9. 1 small handful cilantro chopped coarsely
10. 1/2 AVOCADO sliced thinly
11. 1 tomato sliced thinly.
Step 1
Slice the chicken breasts into long thin strips and marinate in limejuice and 1/2 the fajita
seasoning (approx 15 min).
Step 2
Sauté the onion, bell pepper and cilantro in olive oil until they soften (approx 4 min). Create room in the pan and sauté the chicken next to but separate from the veggies (approx 3 min).
Step 3
Assemble the sandwich. First split the rolls down the top, and then spread mayo as needed. Stuff each roll with veggies, chicken, tomato and avocado.
Serve this gringo twist on a Mexican classic with a some GARLICKABLE FRIES.
KETCHUP SEX PASTA
December 7, 2009It’s always a trip banging someone you haven’t seen in a long while. The experience seems so foreign, yet so familiar. You remember their curves, their scent, and that thing they do with their tongue. There was definitely a reason that you once engaged in erotic research together. A three-course meal that will require half the day to prepare isn’t in the cards with that much catching up to do. In order to relive those misty watercolor memories of carnal connections, you should make something slamming that can be whipped up in a hurry. This is the concoction I threw together when such an occasion occurred. A long forgotten ex in town for business for a night was the lucky recipient of this accidental bang-de-force. I sent home-girl to her sales meeting with a bounce in her step from a pleasant evening catching up with ketchup.
Total time: approximately 20 minutes
Projected cost: $5
Drinking Buddy: Red vino always
Ingredients (serves 2):
1. 2 dashes salt
2. 1 dash BASIL flakes
3. 2 tbsp CALIVIRGIN olive oil
4. 3 tbsp ketchup
5. 2 handfuls kale
6. 8-OZ spaghetti
7. 2 garlic cloves sliced thinly
8. 1 handful goat cheese
9. 1 small eggplant chopped coarsely
10. ½ apple sliced thinly
Step 1
Create the sauce by sautéing the garlic with olive oil. Add the eggplant and a shot glass of water and cook until the water is absorbed (approx 3 min). Throw in the apples, smother them in olive oil, then toss in the kale, spice with salt and basil and cook down the ingredients (approx 4 min). Squeeze in the ketchup, mix around and slow simmer while you move onto Step 2.

Step 2
Salt the boiling water and cook the pasta al dente. Drain the pasta and add it to the pasta sauce and toss thoroughly. Plate up the pasta and crumble goat cheese over.

Serve this up quick and get back to the thick.

Posted by cooktobang 
























