“I think I’m gonna bust a nut all over this squash! Can’t hold back any more. Oh yeah, here it comes. Mmm mmm. Damn this soup hits the spot every time.” This is the typical reaction you get when you make this during wintertime. The butternut is the sexiest, tastiest, most sultry member of the squash family. It absorbs flavor like a champ and becomes velvety when cooked right. And when you roast it, good god does it drip with sex appeal. There aren’t adjectives provocative enough to sum up cooking roasted butternut squash into a soup so I’ll leave that filthy fantasy to the individual chef. This soup has gotten me through the leanest of times with some lovelies with countless requests for sequels. One ex tried to get this recipe before we broke up, but I refused so she left in a huff never to be seen again. Roxanne*, if you’re reading this, here’s the recipe finally available to any and all. Enjoy, and give your cat my best. Read the rest of this entry »
The Thanksgiving is hangover on now. You’re probably stumbling through your family’s home plastered on eggnog and convincing only the dog that your life is on track. At least the turkey was good, right? Turkey can keep the Thanksgiving spirit alive with that sexy someone. Hopefully you’ll be able to convince them that you are in fact close with your family and show signs of taming. If all goes to plan, your hedonistic instincts should be masked until after its too late for them to turn back. This is comfort food at its sexiest. The goat cheese cranberry sauce becomes a sexy time explosion in your mouth, while the crisp lettuce, tart tomato, buttery avocado, and crunchy bread gets your knees knocking boots. Your family will be happy to know that the food they made with such love and care is now getting you laid. Who says COOK TO BANG doesn’t encourage family values? Read the rest of this entry »
One good spaghetti squash recipe deserves another. The first round was ITALIAN PASTA STYLE; this is an Asian spicy noodle version that maximizes the low-carb way of life. Truth be told, these spaghetti squash strands were leftovers I had no clue how to make. But I was hung over one morning with some random piece of strange from the night before whose name I couldn’t remember for the life of me sleeping in my bed. I thought perhaps some sustenance would jar my brain into remembering who the hell this naked hottie was still snoring. Carbs help soak up alcohol, but to my chagrin, my roommate finished up my rice noodles. My head was pounding too hard to act anything but resourceful. Many thanks to the leftover spaghetti squash strands that were a champion noodle substitute. My mystery date dug them too. And my roommate redeemed herself for her early offense by introducing herself to the beautiful stranger, hence arming me with a name. It made things easier when I asked the less-mysterious girl to leave before my lunch date arrived. Read the rest of this entry »
Sometimes the f@$%-it-all attitude is the best approach to life. Whether we’re talking dating, cooking or anything that involves sheer pleasure, take a backseat and let it be whatever it will be. I know that may sound difficult when you want something badly. Trust me, I’ve been there and learned late in life the importance of not sweating the details. Heed my advice and settle down, tiger. The eager beaver gnaws on wood and not much else. This breakfast is a perfect metaphor. The previous night I grilled my best SPANK MY HALIBUT yet along with some BOAST THE MOST ASS-PARAGUS for a date in who enjoyed it enough to let me sleep over. Come morning time after my second round of banging the cobwebs out of my eyes, I stumbled casually into the kitchen and made this dish in a matter of minutes. We dined, we banged and I slipped out the door, all at a leisurely pace, yet made it to work…only 15 minutes late!
Total time: approximately 5 minutes
Projected cost: $3 (plus whatever it cost to make leftovers)
Drinking Buddy: NOT-SO-TEENY WEENY BELLINI
1. 1 dash black pepper
2. 1 dash salt
3. 1 tbsp olive oil
4. 3 eggs
5. 4 tbsp SIMPLY SEXY SALSA
6. 2 slices cheddar cheese
7. Leftover GRILLED FISH
8. Leftover ASPARAGUS
Beat the salt and peppered eggs.
Sauté the chopped leftover asparagus and fish with the olive oil (approx 2 min). Pour in the eggs, but don’t scramble, just let the egg form around the leftovers like a pancake. When the eggs cook through (approx 3 min), chop up the cheddar cheese and toss them on top, turn off the heat and cover, and allow it to melt. Split eggs in half, serve up on plates and throw down some salsa.
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!!!
Total 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
Beat the eggs with salt and pepper.
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.
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.
Serve up this breakfast salad sandwich in bed to your good morning companion.