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 »


TURKEY TURNKEY SEXFAST SINWICH

January 9, 2012
Turn the key and turn them on!

Turn the key and turn them on!

Sometimes banging someone is a struggle to achieve from the get go. Whether they have morals, romantic notions, or are gold diggers that expect a signed contract allocating your internal organs, it can be a pain in the ass. Wouldn’t it be much easier if said piece of ass would open with a simple twist of the key? My thoughts exactly. So I locked myself in the CTB R&D lab for months trying to figure out the formula to turn any meal into a panty skeleton key, but alas I was foiled. But during the course of my CTB travels, I stayed at one such challenge’s home. While she was at work, I rummaged through her kitchen and shopped for a few extra goodies. When she came home on her lunch break, I had this sandwich waiting for her. Let’s just say she was a little late to work and had to explain a questionable stain on her pantsuit. These pics are the meal I made that cracked the code…and bed frame. Read the rest of this entry »


A HA! AHI SALAD

March 7, 2011
A ha!  The Ahi Salad has granted me powers heretofore unattainable!

A ha! The Ahi Salad has granted me powers heretofore unattainable!

Congratulations!  You have graduated to a higher plane of salad making.  Now you refuse to settle for iceberg lettuce smothered in ranch dressing.  There is nothing nutritious nor sexy about that blasphemous culinary combination.  No, you are a sophisticated salad eater that wants great taste with enough nutrients to allow you to survive a nuclear famine in style.  Hopefully the date you have chosen to share this with is on the same page because this salad requires 110% commitment.  I have faith that as a reader of COOK TO BANG you are in fact ready to blow them away and get blown in the process.  So get down to business and take this radical new approach to salad making.  When you become a superhero that can hear a mosquito fart in another state you won’t have to question how this came to be.  Just go with it.  I’m so <wipes away tear> proud of you! Read the rest of this entry »


CHILE RELLENO RESISTANCE

May 18, 2010

Is your meal Mexican or Mexican't?

Mexican food brings a smile to all but the most bitter, tasteless, and/or racist. It’s comfort food, like a big hug when you’re lazy, depressed, or plain happy. Read the rest of this entry »


GET STUFFED & BUST-A-NUT SQUASH

January 12, 2010

Stuff with care

This main dish is meant for your main squeeze. Don’t prepare this outstanding entrée for one of your breezies on the side. The effort and effect are not worth it unless you want them to get hooked on you. It goes back to the essence of the Cook To Bang philosophy. Eat amazing food; have amazing sex. This hearty dish is perfect for a winter evening in. Why would you go out when you have the two essentials for a perfect night of carnal lust and consumption? At least that’s what I discovered when I laid this culinary mack down on a girl I’m seeing. She hasn’t stopped calling, texting, sexting, and facebooking since. Homegirl is officially addicted…to me. Ever since, I’ve been getting stuffed and busting nuts all over the place. Use this dish cautiously, unless you are eager to build your own harem.

Total time: approximately 45 minutes
Projected cost: $9
Drinking Buddy: Red red wine

Ingredients (Serves 2):
1. 3 tbsp olive oil
2. 1 dash CAYENNE PEPPER
3. 1 butternut squash
4. 2 dashes black pepper
5. 3 dashes sea salt
6. 2 GREENSBURY MARKET organic chicken breasts
7. 1 pear
8. 2 large carrots
9. 2 green onions chopped coarsely
10. 1 lime wedge

Step 1
Preheat your oven to 350∞F/175∞C. Slice the squash lengthwise and scoop out the guts, leaving a nice cavity. Rub olive oil into each half, and then salt and pepper them and roast until the squash meat is soft (approx 30 min).

Step 2
While the squash roasts, cube the chicken and marinate in limejuice, cayenne pepper, and sea salt (approx 10 min).

Step 3
Peel the carrots and chop into bite-sized pieces. Slice the pears thinly. SautÈ the carrots and pears until they soften (approx 5 min). Add the chicken and sautÈ thoroughly.

Step 4
Finally scoop the sautÈed chicken and veggies into the cavities of the squash (once soft) and throw back in the oven and roast until it’s all heated through (approx 5 min). Crown each with green onions and serve.

This ENTRÉE kills it on it’s own, but a simple SALAD could shoot your date’s lust into the stratosphere.

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APHRODISIADDICTS BREAKFAST

December 29, 2009

I am the Cook To Bang Chef, and I am an aphrodisaddict.

Any alcoholic or drug addict will tell you that the first step in battling an addiction is to admit you have a problem.  So let’s start there. I am addicted to aphrodisiacs. No judgments, right? The problem has become severe enough that I cannot function like a normal human being. Everything I cook seems to have one of these mood-altering, loin-enticing ingredients. The other day I made boring old scrambled eggs and I still had to smother it all in hot sauce and avocados. The girl I made it for who insisted I didn’t “sex it up as usual” was disappointed that I couldn’t just make something simple. She left shortly after explaining things weren’t going to work out. Good riddance to her. Granted she was trying to help me see my flaws, but damn it, it’s going to be on my terms. There has to be a happy medium where my every meal isn’t loaded with flavorful and healthy ingredients that cause chemical reactions leading to bigger libidos and more explosive orgasms. This breakfast is yet another example of me not being able to make a meal simple and earnest like something you would consume on an Amish farm. It’s a work in progress people so please tolerate the aphrodisiac overload in the meantime.

Total time: approximately 10 minutes

Projected cost: $5

Drinking Buddy: NOT-SO-TEENY WEENY BELLINI

Ingredients (serves 2):

1. 1 tbsp olive oil

2. 1 can BLACK BEANS

3. 2 dashes sea salt

4. 3 eggs

5. 1 can TUNA

6. 1 dash CAYENNE PEPPER

7. 2 green onions chopped coarsely

8. 1 sprig ROSEMARY

Step 1

Drain the black beans and tuna cans. Sauté the beans and fish in olive oil, adding rosemary, cayenne pepper, and sea salt.

Step 2

Crack the eggs over the mixture and cover with a pot top so they will cook from steam rising (approx 3 min). Add extra salt if you desire and crown with the green onions.

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PAD THAI ME UP

November 6, 2009
pad thai me up served

Yes, mistress. Please, mistress. Thank you, mistress.

Kinky is my middle name.  Actually it’s Patrick, but I’m considering changing it.  I wouldn’t call myself an S&M guy, but I do enjoy pushing the envelope behind closed doors with consenting adults.  What’s the point of boring sex? Why half-ass your goal after you put all this effort into convincing someone to get naked? I don’t personally own handcuffs, but I’ve been cuffed to a bed with leopard print bonds.  My mistress/lover for the night was rough at times, and then sweet, then rough and so on.  It was pretty hot.  Melting candle wax on my nipples was just painful, but it was still an experience I remember fondly.  The best part is after we were done, we had takeout Pad Thai that she fed me since my hands were still attached to her headboard.  That was one of my favorite Thai food memories, which I have since relived in subtle, less painful ways.  So here’s my own take on this classic recipe with a little extra sexy thrown into the mix.  Just be sure to have a safety word when engaging in Thai-style COOK TO BANG.

Total time: approximately 8 minutes
Projected cost: $5
Drinking Buddy: Thai iced tea or beer

pad thai me up prepIngredients (serves 2, with post-coital leftovers):
1. 2 tbsp vegetable oil
2. 1-package rice noodles
3. 1 tbsp fish sauce
4. 1 tbsp soy sauce
5. 2 OZ Pad Thai sauce
6. Limejuice to taste
7. 2 eggs
8. 6 green onions chopped coarsely
9. FRIED TOFU
10. 1 red CHILI chopped finely
11. 2 handful chopped peanuts
12. ½ lb SHRIMP
13. ½ lb chicken cut in bite-sized pieces

Step 1
Marinate the raw chicken with the soy sauce, fish sauce and limejuice (approx 15 min).  Cook the chicken in a pan until they brown (approx 3 min).  Add the shrimp and cook it all together (approx 2).
pad thai me up meat
Step 2
Bring a pot of water to a boil, turn the heat low and cook the rice noodles al dente (approx 4 min) and drain.  Heat up the oil in deep pan or wok.  Add the noodles and mix in the pad Thai sauce thoroughly.  Cook in the chicken, shrimp, fried tofu and green onions.
pad thai me up noodle stir-fry
Step 3
Beat the two eggs and cook flat in a pan like a pancake.  Jimmy the eggs off the pan an crown the noodles with it.  When serving, throw a handful of peanuts and squeeze some lime over it.
pad thai me up eggs
These kinky noodles go great with a BANGO YOUR MANGO CHICKEN CURRY.

pad thai me up served 2

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WHATEVER WAS IN THE FRIDGE SALAD

June 4, 2009
Whatever, however, whoever.  Just Cook To Bang.

Whatever, however, whoever. Just Cook To Bang.

Admittedly, this salad’s title kind of blows.  Not even with the steroids I scored from Manny Ramirez can I always bat 1000.  But this salad neither blew nor sucked.  It was totally off the hook yet totally unplanned. I found out way too late that the young lady who came over for dinner was a militant vegetarian.  Something about a misdemeanor for chaining herself to a fur coat store in college. Note to self: stop picking up girls at yoga class.  The killer SALMON DISH that is a shoe-in CTB was well out. But the consolation prize was she loved feta cheese.  So into the fridge I went and in a moment of panic grabbed everything that looked like feta-friendly.  The salad before you is whatever was in the fridge and it was awesome.  My hippie crusader chained herself to my bed to protest us running out.

Total time: approximately 5 minutes
Projected cost: $6
Drinking Buddy: SLUTTY TEMPLE

such sumptuous salad prepIngredients:
1. ½ head of romaine lettuce
2. 1 tablespoon of olive oil
3. 1 pinch of herbs de Provence
4. 1 handful of kalamata olives
5. ½ lemon
6. 2 endives
7. 3 green onions chopped coarsely
8. 2 tomatoes chopped coarsely
9. 1 steamed red BEET sliced thinly
10. Steamed ASPARAGUS
11. 1 small handful of feta cheese (leave out to make vegan)

Step 1
First you must prep the vegetables. Break the romaine lettuce apart every two inches and wash it all.  Slice up the endives every inch or so.  Also cut the asparagus every inch or so.
such sumptuous salad chop
Step 2
Combine the sliced endives, romaine lettuce, tomatoes, beets, olives, crumbled feta cheese, Herbs de Provence, olive oil, and lemon juice in a large bowl.  Toss that salad like a pro.such sumptuous salad mix
Serve it up to even the crunchiest of guests.
such sumptuous salad served 2

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BREAK THE BEDFRAME SINWICH

December 10, 2008
Slam that bed frame like you'll Grand Slam your post-coital breakfast
Slam that bed frame like you’ll Grand Slam your post-coital breakfast

Good god was last night off the chain.  And this morning hasn’t exactly been a solemn day of Sunday school or the Sabbath either.  Atonement is not an option, but chowing down is.  Naturally after a long and fruitful roll in the hay you have both developed quite the appetite.  You require the sustenance of protein and carbohydrates to keep you popping and locking into the afternoon.  All hail eggs and their natural brain and libido boost!  Scramble some of these bad boys up with some choice aphrodisi-tastic ingredients and you have yourself a full recharge.  You may having a hard time choosing between this sandwich and your date’s naked body, but know in your heart of hearts that a patient chef can have both.  Now hurry up and finish this dish!  Your bed frame has an appointment with the wall and you have neighbors to disturb.

Total time: approximately 5 minutes

Projected cost for ingredients: $6

Drinking Buddy: Orange juice or mimosas if you’re feeling saucy

egg-sandwich-prepIngredients (per sandwich):
1. 1 teaspoon of salt (if desired)
2. 1 tablespoon of olive oil
3. ½ tablespoon of mayonnaise
4. 1 small baguette
5. ½ an avocado
6. 1 slice of cheddar cheese
7. 3 pieces of bacon (turkey or veggie bacon cool)
8. 2 eggs
9. 2 green onions chopped coarsely
10. ½ handful of mushrooms
11. 1 handful of lettuce
12. ½ a tomato sliced

Step 1
Fry the bacon and set aside.  Throw in the olive oil and grill up the mushrooms.
egg-sandwich-bacon-shrooms
Step 2
Mix the eggs and green onions in a bowl, adding salt if desired.  Pour the mixture over the mushroom and scramble as if your lover’s husband or wife just walked into the house.  Crown the eggs with cheddar cheese and allow it to melt like the hearts of the opposite sex.
egg-sandwich-eggs
Step 3
Spread the mayonnaise on the top side of the split baguette.  Place the bacon, lettuce, tomato and avocado into the bread’s open mouth.  Finally stuff the eggs in, cut the sandwich in half and serve it to your date in bed before round 3.  Hot sauce can throw a tasty curveball your way.
egg-sandwich-assemble

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GO NUTS COCONUT CURRY

December 10, 2008

Curry some favor with these spicy flavors

Curry some favor with these spicy flavors

This Thai curry dish is like a hot night of indiscretion in the steamy city of Bangkok. That’s where I first had a dish at a small restaurant right off of PatPong 2 before witnessing the seedier side of Southeast Asia.  So delicious and decadent. Curry can be a little dangerous and on the edge, like watching a tiger cage fight while telling the lady boys that you are not interested in boom boom tonight. Welcome to the spicy side of COOK TO BANG.  You will instantly become the bad boy or girl that your date’s parents warned them about.  They will sweat before you even touch them.  If you have that kind of effect with your food, your date can only assume that the night will only get steamier.  Yes, indeedy.  So relax and enjoy the happy ending.

Total time: approximately 35-45 minutes

Projected cost for ingredients: $10

Drinking buddy: Beer, Thai or Indian

coconut-curry-prepIngredients:
1. 1 tablespoon of flour
2. 2 tablespoons of olive oil
3. 1 cup of coconut milk
4. 2 teaspoons of curry paste (1 teaspoon of curry powder)
5. 1 teaspoon of oyster sauce
6. 1 tablespoon of rice vinegar
7. 1 tablespoon of soy sauce
8. 1 large eggplant cut into bite-sized pieces
9. 1 handful of mushrooms cut
10. 1 pound of chicken cut in bite-sized pieces
11. ½ a lemon
12. Meat of 1 mango sliced and diced
13. 1 yellow bell pepper cut into bite-sized pieces
14. 1 handful of cilantro
15. 4 green onion chopped coarsely
16. 3 garlic cloves minced

Step 1
Mix the cilantro, oyster sauce, curry paste, coconut milk and flour in a bowl.  Stir vigorously like you’re still in Jr. High until the curry sauce becomes a pinkish-orange.  Set aside.coconut-curry-curry-prep

Step 2 (Skip this step if you want to make it vegetarian)
Marinate the chicken in the rice vinegar, soy sauce and lemon.  After 15 minutes, use 1 tablespoon of olive oil and cook the chicken until the meat turns white. Set aside.
coconut-curry-curry-chicken
Step 3
On high heat, use the remaining and sauté the garlic and green onions.  After a minute add the mango and cook it down.  Throw in all the remaining vegetables except the eggplant and cook for another two minutes until the veggies soften.  Now add the eggplant and cook until they soften and absorb the mango/garlic.coconut-curry-veggies

Step 4
Pour the curry sauce over the veggies and stir thoroughly, making sure the eggplant has softened considerably.  Toss in the chicken and mix it all together with the veggies and curry sauce.  Cook another minute to ensure the flavors all absorb before serving over rice with some beer.
coconut-curry-curry-chicken1

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