POTSTICK YOUR SPICY STRAWBERRIES

June 13, 2014
You got to lick it before you potstick it!

You got to lick it before you potstick it!

Innovation generally is born out of desperation, or so I learned creating this appetizer. I returned home briefly after an extended absence and didn’t even bother to take my luggage out of the car. Off to a birthday party I went, eager to connect with old friends, and make a few new ones. My reputation at the party for being a great cook preceded me. One of the guests was especially keen to find out just how much I know about food. We spent most of the night discussing food, our bodies inching closer and closer as we spoke with passion and lust for fine cuisine. I’m not sure exactly how it went down, but we bailed on the party before the cake was served (the food was uninspiring anyway) to whip something up at my house. Only problem was my fridge was empty except for some frozen potstickers, condiments galore and the three strawberries my roommate had leftover. With my cooking game’s reputation on the line, I threw down the gauntlet and made this random piece of awesomeness. My new friend was impressed and gave me props for efforts once that night and twice in the morning. Read the rest of this entry »


KALE-IDOSCOPE RICE NOODLES

February 26, 2014

Inhale my kale

This simple as sin noodle dish’s got everything. Want healthy green kale? You got it, bub, Feel like the tart of lime, a hint of Vietnamese with the fish sauce, maybe the tang of sun-dried tomato? Indoubely-deed. How about an aphrodisiac triple threat? Bim bam boom. That mean old Dr. Atkins will shake his immortal head in shame over the carbs, but in their defense, they are pretty light and airy. And that will come in handy when all the colors swirling around this healthy noodle dish spin you and your date off your feet and into bed. Feel free to watch the kaleidoscope in the air when you’re both lying panting, post-coital, feeling it. Read the rest of this entry »


SHRIMP SLAP THE PORTOBELL-HO

September 30, 2013

You a pimp or a shrimp?

This recipe comes courtesy of Pete in Brooklyn, NY. Great title, great combination of things I love.  Pete writes:

When that Portobello just won’t do as its told, shrimp slap it. Yank at it, scrape it up, stuff it good and proper. There will be no more of that disrespecting your taste buds. You will get yours with this recipe. If you fail with this dish, you fail at living the good life. Read the rest of this entry »


OOH OOH! PONZU COUSCOUS

May 29, 2013
If some asks if you have balls, assure them you got plenty flavored with ponzu sauce

If some asks if you have balls, assure them you got plenty flavored with ponzu sauce

Looking for a side dish that will steal the show and make your guests go “Ooh ooh!”? Look no further than this Japanese/Israeli fusion. Truth be told, I ate it a fancy restaurant that served seared ahi strips over it. The tuna was aight, but the couscous smacked me in the face and left me smiling 7+ years after the fact. Sadly, this restaurant shut down shortly thereafter. So I was left with little choice but attempt to recreate it in my own kitchen. I’m certainly glad that I did because this little side has been wowing girls ever since. Repeat CTB dates will often demand I whip up a batch, even if I’m serving PASTA. Apparently it left more of an impression that my naked body did after the meal. Fair enough. So long as one of my dishes pulls in repeat visitors willing to gratify my ego and libido alike, I will always have enough ingredients on hand should they be called for. And with that, I must whip up another batch because the ponzu couscous-hungry zombies have surrounded my house once more. Read the rest of this entry »


BBLT – BIG BEAUTIFUL LADY TAMER SINWICH

January 23, 2013
AKA Brie Bacon Lettuce Tomato Sandwich

AKA Brie Bacon Lettuce Tomato Sandwich

Don’t let the BBW reference scare you.  This sandwich is lean, mean and totally obscene.  Just the way you like it.  Here at CTB, we strive to make gourmet food accessible for the masses in DIY fashion.  But sometimes we do you one better, and I’m not just talking about when candles are lit after a bottle of wine.  Occasionally we take a simple classic dish and load it with sexy pretension.  Sure you could make a BLT – Boring Lame Tired sandwich.  But that will be as memorable as a premature ejaculator.  You need to treat a sandwich like you would a well-planned yet nonchalant seduction.  Bring on the Brie cheese!  Allow the delicate flavors of France to remake this American classic.  Now claim this sandwich to be your own design and accept the praise and sexual healing that will follow. Read the rest of this entry »


RAINBOW CHARD ON LINGUINE

January 27, 2012

Somewhere over the rainbow, something's turning me on. Must be my Wizard of Oz fantasy.

Nothing gives me a chubby like an aesthetically pleasing plate of food. Not only does it satisfy the hunger pangs, but the emotionally pangs as well. Mark my words, nothing inspires sexy time dessert quite like a beautifully presented meal. How it tastes is almost secondary to how it looks on the plate. Shallow? Perhaps. But don’t question the rules of culinary seduction unless you want that chard on to go to waste. Read the rest of this entry »


SCHMANCY QUESA-DIDDLE-YA

June 14, 2010

Just a dab will diddle-ya!

Quesadillas are an endless parade of potential. You can’t help but get creative with that classic cheese and tortilla combo. What cheese with what extra goodness is about as varied as positions in the Kama Sutra. Read the rest of this entry »


GLAD TO MEETYA FAJITA SALAD

April 19, 2010

Hey Bonita, glad to meet ya!

Food is the great equalizer. No matter how rich, poor, hot, or totally busted you are, we all gotta eat. That’s why the CTB method works so well. Unless you are some enlightened monk impervious to hunger pangs and lascivious loins, we all need to cook and bang. Read the rest of this entry »


WHY ASK WHY? FRY BREAKFAST

January 4, 2010

Why is not as important as when.

Quit with the questions already! I experiment with recipes sometimes to discover new and exciting methods to prepare banging food. Oftentimes I crash and burn with my noble attempts at cooking something groundbreaking. You have to stumble before you can walk; kiss before you bang. But there are times where I rock the living crap out of the ingredients I’m working for and then…BAM! It’s like being the first man to discover the clitoris. You always assumed there was something there, but it took some serious creative spelunking to get there. So that is what I offer you now. This is a little ditty made out of boredom for the standard breakfast fare. I knew there was some clever way to take the best parts of Middle Eastern and Western to create a fusion that all us infidels can enjoy. My date agreed after getting over her skepticism of the unfamiliar. She did not ask why I led her immediately back to bed after we were done eating. My perverted intent was implied.

Total time: approximately 10 minutes
Projected cost: $5
Drinking Buddy: MIMOSUCK IT

Ingredients (Serves 2):
1. 2 tbsp vegetable oil
2. 3 dashes sea salt
3. 4 tomato slices
4. 1/2 onion sliced in strips
5. 2 eggs
6. 1/2 AVOCADO sliced thinly
7. 1 small handful queso fresco (Mexican cheese)
8. 1/2 large pita (one pictured infused with thyme)

Step 1
Heat up the oil in a skillet. Throw in the onions and fry until they caramelize (approx 3 min). Fry up the tomatoes next, salting them and flipping once (approx 2 min). Finally make room in pan to fry up pita.

Step 2
Scoop the fried onions and tomato onto the pita. Crack the eggs in the space now available, salt them, and fry sunny side up (approx 3 min). Split the eggs in two and serve over each half of the pita. Surround the egg yolk with avocado like a halo and crumble some queso fresco on top.

Split the pita in two and serve them up on separate plates with BED & BREAKFAST POTATOES.

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HOT LIKE A CHEETAH FAJITA SINWICH

December 21, 2009

Run like a cheetah to tap that booty

There 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

Ingredients (serves 2):

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.


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