DON’T BRIE RAMBLIN’ WHILE SHROOM SCRAMBLIN’

October 6, 2009
Stuffing your talkative guest's mouth is a Brie-liant move!

Stuffing your talkative guest's mouth is a Brie-liant move!

Are they still talking? Sheesh! You haven’t said a word in the last five minutes. Don’t they need to breathe at some point? I’ve spent long periods of time with ramblers who keep blabbering about topics I stopped commenting on hours ago. Being crazy passionate about something is sexy, but at a certain point you should hand the conch off to someone else to talk. This rambling generally occurs after a night of unscrupulous dalliances when you are ready to sleep soundly. You banged someone physically hot enough, but mentally a little on the dim side. Don’t worry for they will eventually get the hint when the sound of your snoring pierces their conversation bubble. But sure as the sun rises, the ramble train will keep rolling come morning. You’re best stuff something into that mouth stat. You can go many different routes, many of which are perverted, kinky or slightly illegal. But in this case, try filling those unwavering noise boxes with some delicious food. At least the conversation will move towards the topic of food, your food. At that point you can steer the conversation from your food to your bed.

musrhoom bacon brie eggs prepTotal time: approximately 15 minutes
Projected cost: $8
Drinking Buddy: NOT-SO-TEENY WEENY BELLINI

Ingredients (serves 2):
1. 1 tbsp olive oil*
2. 2 bacon strips (*if using turkey or veggie bacon)
3. 1 dash black pepper
4. 1 dash salt
6, 4 eggs
7. 2 handfuls sliced mushrooms
8. I small handful of Brie chunks

Step 1
Crack the eggs, salt and pepper them, and then beat vigorously.
musrhoom bacon brie eggs beat
Step 2
Cut the bacon up into small slices and fry them until they brown. Add olive oil if you need and then sauté the mushrooms until they soften (approx 3 min)
musrhoom bacon brie eggs saute
Step 3
Add the egg mixture and scramble them dry (approx 3 min). Turn off the heat, toss the Brie pieces on top of the eggs, and then cover with a lid, letting the trapped heat melt the cheese.
musrhoom bacon brie eggs scramble brie
Serve up with some BED & BREAKFAST POTATOES or SWEET ASS-BROWNS.

musrhoom bacon brie eggs served

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RAW & RAUNCHY OYSTERS

September 23, 2009
Raw and raunchy is was better than being blah and paunchy!

Raw and raunchy is was better than being blah and paunchy!

It has indeed been an oyster filled wonderland here at COOK TO BANG these last few weeks. I would apologize and offer some sort of assurance that something like this will never happen again. But I’m not some sucker embarrassed by the fact that I have a strong passion for sexy foods and sexier times. Oyster are among my favorite ingredients not only for that unique taste and texture, but because you rarely see aphrodisiacs effects demonstrated quite so obviously. You know that when you serve a plate of raw oysters, raunchy things are sure to follow. It’s almost like an unspoken contract two people enter into when the plate of raw goodness arrives at the table. You both accept that any frolicking that follows is not only appropriate, but expected. A word to the unwilling: refuse to eat or order them if you are going to be a prude buzzkill. For the rest of you lovelies, shuck and jive all the way to bed!

raw oysters prepTotal time: approximately 2 minutes
Projected cost: $9
Drinking Buddy: White wine or just about any LIBATION LUBRICATION

Ingredients (serves 2):
1. ½ dozen raw OYSTERS
2. 2 tbsp red wine vinegar
3. 1 dash black pepper
4. ¼ lemon
5. 1 pinch BASIL finely chopped
6. 1 pinch onion finely chopped
7. 1 pinch GINGER finely chopped
8. 1 micro pinch CHILI finely chopped

Step 1
Create the oyster dip by mixing the red wine vinegar, onion, ginger, basil, lemon juice, black pepper and chili. Serve up with the raw oysters and let the naughty games begin!raw oysters sauce

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DON’T BE COY, BOK CHOY!

September 22, 2009
Oh boy, steamed bok choy!

Oh boy, steamed bok choy!

In an effort to make up for my excess of blaspheming in yesterday’s post, please accept this most healthy atonement. I never run out of praise for the Japanese culture for the joy they bring to my life from ninjas to bukake. Above all other things, I worship their healthy, yet delicious food. To make things taste that good without turning you into a sumo wrestler takes millenniums of practice. I have bedded my share of geishas using their dishes. Most of my recipes are at least influenced by Japanese low-fat cooking methods. One could say I have a Japanese fetish. But if loving a culture that create sushi, ninjas and hentai porn is wrong, than I will join the majority of the male population in screaming: Thank you oh so very very much! Now heat up some water because it’s about to get steamy up in here!

steamed bok choy prepTotal time: approximately 35 minutes
Projected cost: $4
Drinking Buddy: Beer, sake or Sake Bombs!

Ingredients (serves 2):
1. 2 tbsp soy sauce
2. 3 baby bok choy
3. ½ lemon

Step 1
Steam the baby bok choy until the leaves wilt and become bright green (approx 25-30 min). Remove from the steam, squeeze lemon over them add the soy sauce. You now have one of the most sexy, simple side dishes ever conceived by man…or samurai!
steamed bok choy make

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CAN YOU FIG IT? SINWICH

September 21, 2009
Can you fig it?   Yes you can!  Can we fig it?  Yes we will!

Can you fig it? Yes you can! Can we fig it? Yes we will!

As long as you can fig it, we can dig it! At least that’s what Eve told me when I crashed a party at the Garden of Eden. It was a pretty epic throw down with animals of paradise serving up all manner of hors d’oeuvres from the bountiful fruit found in the garden. God was DJ’ing, digging in his crate of music not-yet-invented to keep the party hopping. The best part was that everyone was naked, unaware that their hot bodies were meant to cause them shame. Adam was too busy discussing his odd mass of body hair around his pubic region with my wingman the snake to notice that I had led Eve away to fix her up some food of biblical awesomeness. I gathered all the goods throughout the garden and slapped it together. Did you know English muffins grew on trees before Original Sin? Eve was all about it and more than down to commit sins not yet documented. Post-coital, totally out of breath, Eve was hungry once more. I was on my way out, but my man the snake that just whooped Adam’s ass in a nectar-drinking contest, tossed her an apple as we vanished into history once more.

fig sinwich prepTotal time: approximately 7 minutes
Projected cost: $8
Drinking Buddy: SAN-GRAB-YA SANGRIA or holy water (just add vodka)

Ingredients (serves 2):
1. Mayonnaise (or your favorite condom-ment)
2. ½ AVOCADO sliced thinly
3. 1 green onion chopped coarsely
4. 1 English muffin
5. 1 tomatoes sliced thinly
6. 4 FIGS sliced thinly
7. 1 small handful fresh BASIL

Step 1
Split the English muffin in half and toast it. Spread a little mayo or the condom-ment that gets you the wettest. Add green onion, tomato, avocado and crown it all with some kick ass figs.
fig sinwich assmeble
Serve it up to your date and commence with some original sin!

fig sinwich served

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NYC BAR S’MORE PARTY

September 15, 2009
2 sexy, satisfied customers

2 sexy, satisfied customers

So upon special request, I am posting these antics from Friday night at a bar in New York. The setting: my birthday in NY with lots of near and dear friends. We were seated next to a fireplace and someone suggested we roast s’mores. Naturally I was challenged to make it happen. So a little tipsy and rather determined, I stepped out into the rainy night at midnight in search of ingredients. The chocolate and cookies (no bodega in NY carries graham crackers) were easy to find. The marshmallows not so much. But resourceful was my middle name and I found a restaurant that serves hot chocolate with marshmallows. They handed me a tub of marshmallows free of charge partly because I am so goddamn charming, but also since it was my birthday and they probably didn’t want a drunk fool scaring the customers. Next I went up to my hotel room, broke a wooden coat hanger for the metal wiring and was back to my friends in 15 minutes. After clearing it with the establishment, we were roasted marshmallows in the fireplace. Women flocked like hipsters to mustache wax. I have discovered the greatest pickup line EVER: “S’mores?” You’re welcome!

Total time: approximately 2 minutes per S’more
Projected cost: $5
Drinking Buddy: Whatever is in your hand

Ingredients (for 10 happy customers, or 5 greedy ones):
1. 10 marshmallows
2. 1 CHOCOLATE bar
3. Round cookies (graham crackers unavailable)

Step 1
First you need a fireplace in a bar. Next you need track down your ingredients (or come prepared). Find a metal wire or wooden stick and place your marshmallow on the end of it. Roast it to your preferred level of gooeyness (I like mine a little charred). Slap the marshmallow on the cookie, add a sliver of chocolate and VOILA!

NYC S'more party assemble

If you can’t at least pull a phone number you are a sucka!

NYC S'more party served 2

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PITY PARTY PITA BREAKFAST

September 3, 2009
Pity Party table for one?

Pity Party table for one?

No, it’s not your pity party and you can’t cry if you want unless you like public ridicule.  So you struck out last night.  In spite of your best efforts to woo, you still slept alone last night.  Don’t be so mopey. It happens to all of us. A little slump now and again will make you appreciate your mojo all the more.  Still, you deserve a little romance.  We all deserve to feel special.  In sexual bear markets, cook to bang yourself.  You know that at least you will put out to you.  Cook yourself a fine ass breakfast after a passionate night with that sexy bastard in the mirror.  Who loves you?

Total time: approximately 6 minutes

Projected cost: $5

Drinking Buddy: NOT-SO-TEENY WEENY BELLINI

pity party pita breakfast prepIngredients (serves 2):

1. 1 large pita

2. 1 dash salt

3. 1 dash black pepper

4. 1 tbsp olive oil

5. 3 eggs

6. ½ AVOCADO sliced thinly

7. 1 small handful feta cheese

8. 1 small handful chopped parsley

9. 1 tomato chopped coarsely

10. 1 onion chopped coarsely

Step 1

Beat the eggs with salt, pepper and parsley.

pity party pita breakfast beat

Step 2

Sauté the onion in olive oil (approx 2 min).  Dump the eggs into the pan and scramble (approx 3 min), crowning it with the feta cheese.

pity party pita breakfast scramble

Step 3

Split the pita in half and open up the middle.  Stuff half the eggs into each, followed by the tomato and avocado.

pity party pita breakfast assemble

Serve these with a side of SALSA if you’re feeling a little caliente.

pity party pita breakfast served

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EAT-A MY PITA SINWICH

September 2, 2009
If you eat-a my pita, I'll gladly reciprocate.

If you eat-a my pita, I'll gladly reciprocate.

That’s right, you read that right. Eat-a my goddamn pita! I don’t care if it sounds rude.  In fact, it is quite the opposite.  I’m trying to make sure you eat something nutritious…for a change.  Don’t harp on me just because I’m looking out for you.  No one else has the courage to set your dumb ass straight.  You should be thanking me not only for my kindness, but for this sandwich that’s likely the only calories you consume this week that are nonalcoholic.  But now that we got the pleasantries out of the way, bitch, let’s get down the hate-fucking each other before work.  Passive aggressive sex with pita sandwiches on the go coming right up!

Total time: approximately 7 minutes

Projected cost: $4

Drinking Buddy: Sauvignon blanc or beer

leftover salmon sinwich prepIngredients (serves 2):

1. 1 thyme pita pizza

2. 2 tbsp HUMMUS

3. 2 handfuls leftover FISH (salmon in pics)

4. 2 large handfuls romaine chopped coarsely

5. 1 small handful kalamata olives

Step 1

Preheat the oven to 200°F/90°C so you can warm the pita pizza up. Spread hummus over half the pita.  Scatter the fish, lettuce and pitted olives evenly.  Fold the pita over in half and cut them into two sandwiches.

leftover salmon sinwich assemble

Serve these as a light dinner or when you’re rushing out the door for a meeting because you dillydallied too long with the hot piece of ass in your bed.

leftover salmon sinwich served 2

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YES YES Y’ALL! MONTREAL SHRIMP

September 1, 2009
These shrimp are tres tres baba cool.  No?

These shrimp are tres tres baba cool. No?

If this recipe title isn’t obvious enough, I was up in French Canada.  Just call me the ambassador of morally bankrupt American diplomacy.  In other words, I’m your typical ambassador. The fact I wasn’t given a motorcade and a villa with a masseuse and sushi chef is beyond me.  So I did what I always, make do in style. I befriended a pair of Salopes at an art gallery who invited me over for a barbecue the next day.  A bag of shrimp and I was in the door, rifling through their fridge to make something work.  The ingredients below are what they had, and thank god for that!  My new friends were impressed.  One insisted I stay with her for a few days. Canadian-American relations have never been better.

Total time: approximately 20 minutes

Projected cost: $10

Drinking Buddy: Chardonnay or beer

montreal shrimp prepIngredients (serves 2):

1. 1 onion chopper coarsely

2. 2 tbsp olive oil

3. 1 dash red CHILI flakes

4. 1 dash paprika

5. 1 dash salt

6. 2 garlic cloves chopped finely

7. 1 handful parsley chopped

8. 1 lb large SHRIMP in shells

9. ¼ lemon

Step 1

Marinate the shrimp with garlic, lemon juice, salt, paprika, red chili flakes, and 1 tbsp olive oil (approx 10 min).

montreal shrimp marinate

Step 2

Saute the onions in the remaining olive oil until translucent (approx 3 min).  Add the shrimp, spreading them out.  Flip the shrimp when they pinken (approx 2 min per side).  Throw in the parsley and cook another minute.

montreal shrimp saute

Serve these shrimp solo or with a SALAD.

montreal shrimp served 2

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SOLDIER BOY SINWICH

August 28, 2009
The man in the black pajamas makes a mean sandwich. Don't flavor with napalm!

The man in the black pajamas makes a mean sandwich. Don't flavor with napalm!

“You want boom boom?” asked two Vietnamese hookers on a moped. I was in Hanoi, trekking around in search of mayhem and kick ass pho (Vietnamese noodle soup). I don’t pay for sex. No offense to those who hire whore now and again. My charm and cooking skills are enough to get girls naked. But these two young trollops were hot and the mathematical possibilities enticing it. So I asked them, “Will you love me long time?” They nodded and beckoned me to get on the back of their motorbike. So I countered, “Are you so horny?” Damn straight they were. The cherry on top was when I asked them to call me “Soldier boy.” One said, “We give you boom boom, soldier boy.” The other added, “Me so horny. We love you long time.” I had a Full Metal Jacket growth in my pants, but contracting GI Joe Kung Fu grip wasn’t recommended in my Lonely Planet guide. So I declined their offer for boom boom. Instead I got this chicken sandwich from a street vendor that was amazing, although not quite as interesting as the international incident I passed up. To all the girls I have banged since…You’re Welcome!

Total time: approximately 20 minutes
Projected cost: $7
Drinking Buddy: Beer or a PANTY DROPPING SHANDY

vietnamese chicken prepIngredients (serves 2):
1. 2 sandwich rolls
2. 1 tsp lemon juice
3. 1 tsp soy sauce
4. 1 tsp oyster sauce
5. 1 tsp fish sauce
6. ½ onion chopped coarsely
7. 1 carrot sliced thinly
8. 1 tomato sliced thinly
9. 2 chicken breasts
10. 1 handful shredded coconut
11. 1 handful cilantro chopped finely
12. 1 CHILI diced finely
13. 1 tbsp vegetable oil (not pictured, St. Peter has already taken note)

Step 1
Mince the chicken and then marinate with cilantro, chili, onion, coconut, soy sauce, fish sauce, oyster sauce and lemon juice (approx 15 min).
vietnamese chicken marinate
Step 2
Cook the chicken thoroughly with vegetable oil (approx 5 min). Slice open the bread rolls and stuff the chicken into them. Add the tomato and carrot slices and shut the sandwich, soldier boy.

vietnamese chicken cook assemble

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BREAKFAST SALAD SINWICH REMIX

August 27, 2009
Cook To Bang is coming at you with the breakfast re-re-re-re-re-remix!

Cook To Bang is coming at you with the breakfast re-re-re-re-re-remix!

A good COOK TO BANG groove deserves to be remixed. In the age of recycling chic, why wouldn’t you turn one outstanding meal into another equally memorable meal? Think of this thriftiness the way you would an old lover who used to be an overweight hippie harlot and now is a svelte yummy yuppie. Sure there is some familiarity when you bang them again, but for the most part it’s like banging someone completely fresh and new. Salad is like a condom; it doesn’t keep long after it’s been opened. So you need to be fast with reconfiguring the leftovers before they become a pathetic pile of wilted goop. Breakfast seems the most appropriate and expedited opportunity for you to bring leftover salad back to life like Frankenstein’s monster. Mix it up with bagel, eggs and sauce and IT’S ALIVE!!!

breakfast salad sinwich prepTotal time: approximately 10 minutes
Projected cost: $4
Drinking Buddy: NOT-SO-TEENY WEENY BELLINI

Ingredients (serves 2):
1. 3 tbsp of Pindjur (Turkish roasted red pepper spread)
2. 1 tbsp olive oil
3. Leftover salad
4. 1 dash salt
5. 1 dash pepper
6. 2 eggs
7. 1 bagel
8. ½ onion chopped coarsely

Step 1
Beat the eggs with salt and pepper.
breakfast salad sinwich eggs
Step 2
Sauté the onion with olive oil. Pick all the goodies from your salad (e.g. tomatoes, olives, radish, etc.) and sauté them as well. Pour in the egg mixture and scramble your little heart out.
breakfast salad sinwich scramble
Step 3
Cut the bagel in ½ and toast. Scoop the Pindjur on the bagel, scoop on some scrambled eggs and throw the lettuce from the salad on top.
breakfast salad sinwich assemble
Serve up this breakfast salad sandwich in bed to your good morning companion.
breakfast salad sinwich served 2

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