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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HO’S MAY BLOW-TATOES

March 10, 2009
“Kiss Me, I’m Irish!” said the drunk leprechaun gnawing on a potato.

“Kiss Me, I’m Irish!” said the drunk leprechaun gnawing on a potato.

You have to love the simplicity of the Irish.  The simple potato prepared in so many different ways kept a civilization alive, healthy and able to withstand the Roman Empire.  Not bad at all.  The potato has gotten the Irish through the worst famines, droughts, pestilence and snake invasions.  Much props to Saint Patrick for telling those slithery suckers to piss off.  So next time you indulge in a potato feast, think about the history of the carbohydrates you are eating.  When you’re done with that, pounce on your date and blame your crazy Irish roots, even if you don’t have them.

Total time: approximately 30 minutes
Projected cost: $3
Drinking Buddy: Depends on what you serve this with. If you are eating them solo, celebrate the Irish with a Guinness or whiskey

jane-potatoes-prepIngredients (serves 2):
1. 2 tablespoons of olive oil
2. 6 red potatoes
3. 1 tablespoon of coarse sea salt
4. 1 small handful of fresh rosemary
5. Pepper to taste (not pictured)

Step 1
Preheat the oven to 350 degrees F.  Wash off each potato, then cut them into mouthful pieces.
jane-potatoes-wash-cut
Step 2
Lay tinfoil over a baking pan.  Lay down the olive oil.  Toss in the potatoes and crown it all with salt, rosemary and pepper (if you so desire).  Toss the potatoes with your hands, ensuring the potatoes are well coated.  Throw the pan into the oven and cook until the potatoes brown (approx 25 minutes).
jane-potatoes-toss-roast
Allow these potatoes to compliment your favorite ENTRÉE and date.

jane-potatoes-served

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I AIN’T NO ANGEL HAIR PASTA

March 3, 2009
Angel, devil, these are just words.  We're all sinners.  Embrace it!

Angel, devil, these are just words. We're all sinners. Embrace it!

I may seem like an angel by providing the world with my culinary creations.  Despite my commitment to helping my fellow my man and loving my neighbor(‘s wife), I am not a holy roller with a halo floating above my head. Shocking, I know.  But take heart. In spite of my lack of high morals and self-righteousness, I do have good intentions.  Sure I am perverse and refuse to wait until marriage to indulge in carnal delight. Yet my reader’s happiness and health is of the utmost importance to me.  In fact, the United States Surgeon General has appointed me to a task force to get people to eat better and exercise more.  Hence, I encourage that all of you of appropriate age (children and elderly need not apply) to COOK TO BANG regularly.  Sure some televangelist might condemn me to burn in eternal damnation, but ask yourself this: How cool will the eternal afterlife be with guys with glued on hairweaves telling you what a miserable sinner you are?  I’ll take the hot tub in hell packed full of nymphomaniacs.

i-aint-no-angel-hair-prepTotal time: approximately 15 minutes
Projected cost: $6 (excluding wine)
Drinking Buddy: Red or white wine

Ingredients (serves 2):
1. 1 cup of white wine
2. 2 tablespoons of olive oil
3. 1 tablespoon of salt
4. 2 handfuls of cherry tomatoes
5. 3 garlic cloves chopped finely
6. 1 onion chopped coarsely
7. ½ lemon worth of juice
8. Parmesan to your liking
9. 8 ounces of dried angel hair pasta

Step 1
Warm up the olive oil in a decent sized pan on medium-high heat.  Sauté the garlic until they whiten (approx 30 seconds), sauté the onions until they become translucent (approx 2 minutes), and then flavor it all with salt. Next cook the cherry tomatoes until they soften (approx 3 minutes), before adding the lemon juice and white wine and allow it to simmer while you move on to Step 2.
i-aint-no-angel-hair-sauce
Step 2
Bring a large pot of water to a boil and break in the angel hair pasta.  Follow the instructions and cook until the pasta becomes al dente.  Drain, wash out the excess starch and pour the pasta into the sauce and cook together until heated through.  Serve onto alone of with some kickass ENTRÉE.  Grate as much Parmesan as you feel worthy.
i-aint-no-angel-hair-pasta

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SPANKING SPANISH RICE

January 9, 2009
This Spanish Rice is certifiably spankingly spectacular!
This Spanish Rice is certifiably spankingly spectacular!

Barcelona in the later summer is a guaranteed whirlwind for the weary traveler with a backpack. Flamenco guitars serenade beauties in the balconies above and capture the heart of even the biggest hater. I remember one thing with absolute clarity: the quality of the food and women are top notch. Black designer mini dresses flapping behind Vespas. Plates piled high with raw shellfish and overflowing bowls of the best rice I had ever tasted. One night after a sangria or three and a plate full of OYSTERS, I found myself being led to a discotequa by a Nigerian Dr. Dre wannabe I befriended at a coffee shop. My evening soundtrack became hip hop beats to Catalan** lyrics. I don’t speak a word. My 3rd grade level Spanish was all I had to flirt with a Barcelona pure-bred hottie. She awarded me an A for effort and danced with me out in a plaza off Las Ramblas. We were good to go back to my place until she found out I was at a hostel sharing a room with three strangers. She vanished into the nearest cab leaving me bummed out with blue balls. So I cheered myself up with a perfect consolation prize: a plate of Spanish rice. I suppose that it was almost as good as spanking a Spaniard.

**In Barcelona, they speak Catalan, a derivation of Spanish that is a bitch to learn.

Total time: approximately 30 minutes
Projected cost: $5
Drinking Buddy: Depends what you serve with it. Tequila, beer or sangria if you are feeling especially Spanish

spanish-rice-toast-prepIngredients:
1. 1 cup of white rice
2. 2 cups of chicken broth
3. 1 dash of salt
4. ¼ cup of olive oil
5. 1 handful of chopped cilantro
6. 2 garlic cloves chopped finely
7. 1 tomato chopped coarsely
8. 1 onion chopped coarsely
9. 1 red bell pepper chopped coarsely
10. 1 small carrot chopped or grated coarsely

Step 1
Toast the rice first by heating up the oil in a pan on medium heat and cook until they brown, stirring occasionally (approx 5 minutes). Throw in the garlic and cook another minute. Throw in the rest of the veggies: cilantro, tomato, onion, bell pepper and carrot and cook them down with the toasty rice (approx 5 minutes).
spanish-rice-toast-veggies
Step 2
Pour in the chicken stock and salt it up a bit. Crank the heat up until the stalk begins to boil, then turn the heat down super low and simmer until the rice absorbs the stock (approx 20 minutes). You officially have some spectacular spanking Spanish rice to serve with something equally outstanding like ORANGASMIC CATFISH, FISHY PINK TACOS or MOLE. Go get those chicas and hombres!
spanish-rice-boil

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CUNNI-LINGUINE

November 11, 2008
Not so teeny weeny clam linguini

Not so teeny weeny clam linguini

Pasta schmasta.  The Italians were on to something akin to the inventing the wheel when they gave the world pasta.   Pasta dishes can walk a fine line between outstanding and a sorry excuse for food.  It all depends on the scope of your filthy imagination.  Ask yourself whether closing the deal is worth the extra $3 for better ingredients.  Those who answered “no” should take note that it is far cheaper than hiring a hooker, and with less risk of catching herpes or a shiv in the back.  So put the Chef Boyardee back on the shelf and cook like an adult; you might enjoy some post-dinner adult activities (like Parcheesi…in the buff).  Take this carb cuisine from flab to fab.  Canned clams are cheap and readily available, but your date doesn’t need to know that.  Just say you went deep sea diving in shark-infested waters to retrieve the evening meal.  You could even impress them with your badass shark bite scar, OR better yet, knock their socks (and underwear) off using this deceivingly simple recipe. This recipe debut was interrupted a few times by a dinner date that couldn’t keep her hands to herself.  My lust blinded me to the fact I mistakenly poured the Apple Cider Vinegar instead of olive oil.  The result was a tangy compliment to the briny brilliance of the sea.  This recipe has since earned itself a permanent place in the COOK TO BANG hall of fame.  You’re welcome.

cunni-linguini-prepIngredients (for 2):
1. 8 oz. of dried linguini
2. 1 tablespoon of olive oil
3. 3 cloves of garlic diced
4. 2 shallots diced
5. 2 tomatoes chopped coarsely
6. ½ a tablespoon of Apple Cider Vinegar
7. 1 can of minced clams with clam juice

Step 1
Fill a pot full of water and boil on high heat. Allow the water to boil and throw in the dried pasta and boil until al dente (follow box/bag instructions).  Pour through a colander and set aside.

Step 2
On medium heat, add the olive oil and sauté the garlic and shallots until they soften and brown.  Toss in the tomatoes and the Apple Cider Vinegar and cook down.
cunni-linguini-shallots-tomatoes1
Step 3
Pour in the entire contents of the canned clams, especially the milky white clam sauce.  Cook the sauce down until the concoction turns into a pinkish color.
cunni-linguini-clams
Step 4
Toss the al dente linguini with the clam sauce until they are well mixed and heated through.  Serve onto plates with a crisp chardonnay, beer or sake.  Tastes like triumph.cunni-linguini-shallots-pasta-sauce