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 »
THIS LITTLE FIGGY EGGS
April 14, 2010This 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).
SNEAK PAST THE GOALIE AIOLI
April 6, 2010That goalie is one cock-blocking bastard! They are intent on keeping you both from experiencing Shangi la. You better be clever if you’re going to score. My trick is to act like I never intend to shoot for glory until their guard is down. Nonchalance and heaping bowl of sarcasm usually accomplish this. When that isn’t enough, I revert to my Cook To Bang practices and end up scoring a weekend hat trick. Aioli does not qualify as sexy on its own. For some reason mayonnaise never caught on like whipped cream in the art of culinarylingus. But alas, you can use it as a FINGER FOOD FOREPLAY dip, a spread for SINWICHES, or eat this CONDOM-MENT with a spoon. In the immortal words of a soccer/football announcer GOOOOOOAAAAAAAAALLLLLLLLL!
Total time: 3 minutes
Projected cost: $4
Drinking buddy: All depends on what you serve with it
Ingredients (serves 2)
1. 4 tbsp mayonnaise
2. 1 dash sea salt
3. 1 small handful fresh BASIL
4. 1/2 lemon
5. 1 small handful sun-dried tomatoes
Step 1
Fill up a food processor or blender with the mayonnaise, sun-dried tomatoes, basil, sea salt, and squeeze in the lemon juice. Puree it into a gorgeous orange hue and serve, garnishing it with a basil leaf and sun-dried tomato.

WRAP THAT ASS-PARAGUS
April 5, 2010A fine ass like that deserves to be wrapped up in life’s fineries. Exalt that perfect behind with the TLC it deserves. At least that’s how I approach the perfect booty. Damn close to worship. I show it a good time, probably a better time than the body and mind attached. One surefire method to be hospitable to said ass is to wrap up the asparagus aphrodisiac amazingness with meaty magic. Roll roll, drip drip, sizzle sizzle, mmm mmm! They’re so good your collective lusts may win out over your hunger for the rest of dinner.
Total time: 7 minutes
Projected cost: $6
Drinking buddy: Pinot Noir or Pinot Gris
Ingredients (serves 2)
1. 8 ASPARAGUS spears
2. 8 strips bacon (piggy, turkey, or veggie)
3. 2 dashes salt
4. 1 lemon wedge
Step 1
First wash the asparagus and cut 1 inch off the bottoms. Wrap the asparagus in bacon at an angle tightly. Salt as you wish.

Step 2
Warm up the griddle or pan on medium heat. Throw the bacon-wrapped asparagus in and cook, squeezing the lemon juice over as the bacon starts to sizzle. Cook until the down side of the asparagus browns (approx 3 min) before rolling them over. Salt the other side and cook the other side until it browns (approx 2 min).

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ROE-V-WADE-LICIOUS
April 1, 2010I already know. I’m going to hell. So quit with the “I never!” already. I get it. Totally understand that this is crossing the line of good taste. But what’s a life without choices? I made the choice to create a ridiculous cocktail that seemed funny at the time. There were some laughs, some gasps, and some, “You’re an ass!” But you know what? One thing everyone agreed on, it was goddamn delicious! APRIL FOOLS, suckas!!!
Total time: 1 minute
Projected cost: $2
Eating buddy: LOX UP YOUR DAUGHTERS
Ingredients (per shot)
1. 3/4 shot of Baileys Irish Cream
2. 1 splash grenadine
3. 1 maraschino cherry
Step 1
Fill a shot glass 3/4 full of Baileys. Toss in a cherry. Fill to top with grenadine. Drink.
BROTHEL BROCCOLI BREAK
March 25, 2010When your pad starts to seem like a whorehouse with all the coming and going and more coming, it’s best to treat your body right. At least once in a while anyway. I’m all for the rock ‘n roll indulgences with fatty foods, barrels of booze, and flocks of freaks. But the monk that resides deep within my soul occasionally takes control and screams “Enough, ya heathen!” So I indulge him by taking a night off from the excitement and excess. And then, like Charlie Sheen at Bolivian whorehouse, I’m back to my usual tomfoolery harder and heavier than ever. Now go on and do yourself right before you do someone else right.
Total time: approximately 6 minutes
Projected cost: $3
Drinking Buddy: All depends on what you serve with it
Ingredients (serves 2)
1. 1 bunch broccoli
2. 2 tbsp oyster sauce
Step 1
Chop off the bottom of the broccoli stalks so the trees separate. Throw them in boiling water and cook through so they are bright green (approx 3 min). Remove from the broccoli water and toss with oyster sauce. Serve up this mighty fine, healthy side dish with a meaty ENTREE.

SO 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.


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