GIFT TO BANG – HOLY BLACKBERRY CHIPOTLE SAUCE

December 21, 2015
Put down the crackberry.  Try the Chipotle Blackberry.
Put down the crackberry. Try the Chipotle Blackberry.

So now you’re down to the wire now.  You blew all your cash on gifts for the family and forgot about that certain someone who’s been keeping your bed warm at night. Whoops! Soon you will be going your separate ways giving each of you time to think and reflect.  This could be a very bad thing if you leave on a inconsiderate cheapskate note.  Giving them nothing likely will result in not getting some for a while if not ever.  Considering the holiday rush at the stores for anything worth a damn, why not skip all that noise?  Save time and money by getting DIY with some jarring, player.  HOLY BLACKBERRY CHIPOTLE SAUCE offers an aphrodisiac double threat with the chipotle chili kick and blackberry antioxidant money shot.  It’s spicy, it’s sweet, it’s versatile.  Spread it on a sandwich, marinate meat and fish and grill, turn it into a sexy salad dressing with some vinegar.  Hand all your special someones a jar to remember you by, with luck a part of you will be in their mouth even months later (if you pressure seal the jars).  Let jarring begin!

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SMACK MY BISQUE UP

December 14, 2015
Man goes where the mangos flow and the seafood knows

Man goes where the mangos flow and the seafood knows

You can almost hear the steel drums and kinky Reggae when you slurp this sexy take on a Caribbean classic.  It takes a little work to harness the flavors, but trust me when I say it’s well worth the time (hint hint).  Shrimp mango bisque is both nutritious and loaded with aphrodisiacs that will put you on the path to gratification.  The sweet taste of mango compliments the spices; the shrimp are just begging to soak in the sweet and spicy flavor bursts.  My first encounter with this dish was at Club Med in Turks and Caicos as a child rather clueless as to why the adults danced so closely together after a downing a bowl.  Perversity and ingenuity have since led me to honing the recipe to what you see before you. SMACK MY BISQUE UP has become a reliable go to dish that brings that Caribbean sunshine to my kitchen and bedroom even in the dead of winter.  Go on, make Bob Marley proud!

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THAI HAPPY ENDING MUSSELS

December 7, 2015
It's the happiest ending on Earth!

It's the happiest ending on Earth!

You want happy ending?  You got happy ending.  No ending will be quite so happy as the one that follows this meal.  If you can’t get laid with mussels and wine, you will never get laid…with this date.  Move on.  Your pheromones must be reeking of something close to a hippo’s ass if this dish fails to land you in bed.  Steamed APHRODISIACS incarnate swimming in a broth of spicy awesomeness will unleash the alpha instinct left dormant by society’s deprogramming.  Embrace the power endowed in you and take what is yours.  The secret to steamed mussels success is that they are simple to make.  But your date doesn’t need to know that.  All they should be aware of is that this dish looks, smells and tastes impressive.  Think of this dish like some Eurasian rock star that defies classification unless you are classifying something as ethereal.  Now get out there and pretend cooking these mussels is worthy of a Nobel Prize!  I already received my prize…in the bottom of a box of cereal. Read the rest of this entry »


BANGSGIVING: CREAM IN YOUR PANTS SPINACH

November 24, 2015

I cream, you cream, we all cream from my filthy food dreams!

I suggest bringing a change of underwear for this one.  Decadent doesn’t begin to describe this supernova of creaminess found in this holiday side dish.  Don’t feel too embarrassed by your “accident” while eating Cook To Bang style creamed spinach.  Chances are everyone else you serve it to will also lose control of their sexual organs and cream in a symphony of sensuality. Expect a flavor orgy.  The Thanksgiving may well be swept right off the table as your Friends Thanksgiving turns into a Friends With Benefits Thanksgiving.  If you are looking for a more muted, PG-rated side dish you have come to the wrong place.  This is the culinary pleasure dome and you are the guest of honor.  Serve this dish to a pack of holiday hotties and you will always be the guest of honor.

Total time: approximately 90 minutes
Projected cost: $6
Drinking Buddy: Red wine or CHASING GINGER TAIL

Ingredients (serves 4):
1. 1 dash black pepper
2. 1 dash salt
3. 2 dashes ground nutmeg
4. ½ cup heavy cream
5. 1 tbsp unsalted butter
6. 1 large handful shallots finely chopped
7. 1 handful raw PINE NUTS
8. 2 cloves garlic finely chopped
9. 1½ lb fresh spinach

Step 1
Wash your spinach thoroughly, chop off the thick stocks and boil for 2 minutes.  Drain the spinach, straining out as much of the water as you can squeeze.

Step 2
Melt the butter in a pan and sauté the garlic and shallots until they become translucent (approx 3 min).  Add the spinach, salt, black pepper, nutmeg and pine nuts heat through (approx 2 min). Finally add the heavy cream and cook until the cream reduces in half (approx 2 min).

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SEXUAL PRACTICE CACTUS SALSA

October 5, 2015

Dont be a prick-ly pear.

All earthly creatures do it in their own way. Giraffes do it standing up, their long necks intertwined. Male spider monkeys will grab their female partner mid-air, hump them, and release before they even hit the ground. Humans have all kinds of mating rituals from courting over food, to bringing in toys to “bring the spark back”, to discussing the relationship ad nausea post-coital. And within the human genus, we have countless subsets of this behavior. We are an odd species to be sure. Aliens who enslave us two decades from now will be hard-pressed to figure out how to get us to toil away on the Vectarion reactors. I’ll make it simple for them: give us food and let us bang. We’ll take it from there, Remulox. Read the rest of this entry »


ROGER HER VODKA PENNE

September 28, 2015
Embrace the vodka on your plate and in your glass

Embrace the vodka on your plate and in your glass

This Italian mafia recipe will never sleep with the fishes.  This vodka penne is “a friend of mine” because it’s tasty and easy to prepare.  The only thing getting whacked is the pig used to make the prosciutto.  Lucky you.  Be sure to remind your date knows how lucky they are to enjoy this fine dish from the old country.  The vodka flatters the tomatoes and garlic with compliments, plus you can challenge your date to take shots while you cook. Think you can make an easier, tastier vodka penne from scratch?  Forget about it! 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 »


WHORE-TILLA SOUP

September 23, 2015
You are the pimp and your date is your whore-tilla

You are the pimp and your date is your whore-tilla

Are you cursed with dating prudes who just don’t put out?  This is not unlike slamming your finger in a car door, but it’s your self-esteem that cries out in pain.  Your first problem is that you shouldn’t try to pick up prospective dates at a Jonas Brothers concert.  And even if you are a sucker who thinks meeting a nice girl or boy is the way to go, Cook To Bang like a champ and you will make that purity rings land perfectly in the trash with nothing but net.  I have faith that you can turn the rosy-cheeked innocent into your sex slave with the right approach.  That’s why I developed this hearty tortilla soup for you.  It’s quite healthy, has an APHRODISIAC double threat, and seems wholesome at first glance.  That is exactly how you should operate.  Get in under the radar and then turn your date out.  Turn that nun or choirboy into your own personal whore.  Now hear yourself ROAR! Read the rest of this entry »


PIMP MY SHRIMP TACOS

September 21, 2015

Shrimping and pimping and bed sheet crimping

It’s time to apply the philosophy of MTV’s Pimp My Ride to your dinner.  Say you have a taco recipe that is so-so.  Your tacos will feed hungry people, but chances are no one you’ve served them to have torn off their clothes to show their appreciation.  That is a damn shame Cook To Bang will rectify.  We’re taking a simple taco recipe, supping it up with aphrodisiac-laden flavor, and letting that shit ride across your plates then down your gullets faster than you can say, “I’ll get some protection.”  I learned a similar recipe while acting a fool in Baja California chasing senoritas while downing margaritas.  These tacos sure made my beach side dalliances more enjoyable. I smuggled the recipe across the border along with some fireworks and KABOOM! Pleasant pimpin’. Read the rest of this entry »


TRAMPY SCAMPI

August 21, 2015
The Lady and the Trampy Scampi

The Lady and the Trampy Scampi

I used to stamp my little feet as a child when someone called me a shrimp.  It drove me batty that I wasn’t a “big kid”.  Time changes everything.  Call me a shrimp as an adult and I’ll thank you, and then fantasize about buttery, garlicky goodness.  I am the first to admit that I’ll get trampy for shrimp scampi.  A note to the ladies: you too can put a man like myself under your spell with this dish. There’s something amazing about cooking shellfish in this velvet sauce that grants the chef the power of mind control.  It’s been that way ever since I stole the recipe from a heavily guarded underground vault in Switzerland.  Sure I am wanted by Interpol, but I did it all for you, dear reader.  Who loves ya? Read the rest of this entry »