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 »
BE AMAZED GLAZED SCALLOPS
February 14, 2011The only way to be a true player is to wow your date into submission. It needs to be clear that not banging you is their loss. That requires excellence in all that you do. Cooking is an obvious extension of the pursuit of perfection. Nail one or two recipes and you have a repertoire perfect for attracting and seducing new play pals. It’s those little things they will remember and recount to their friends when they are gabbing over coffee or cosmos. So you want to be the centerpiece of conversation singing your accolades rather than picking apart your extension flaws. A good first impression on their mouth can outshine even your ruthless lothario instincts. So be amazing at all times. Glaze some scallops with tangy temptation, and then kick back and let their attraction boil over. Read the rest of this entry »
SALADACIOUSLY SALIVATING SALAD
November 17, 2010Just looking at pictures of this salad makes me salivate. Good god was this an orgasmic freaking salad. Everything in here screams healthy, happy and horny. You could run a goddamn marathon or at least have some killer marathon sex after eating a plate of this bad boy. My date didn’t know what to say when I served her this masterpiece. I’m pretty sure she said YUM! But it was hard to tell since her mouth was full of salad, shortly followed by my tongue. It’s pretty safe to say that anyone who throws together something this awesome will surely get laid, if not inducted into the COOK TO BANG hall of fame. Swing for the fences, my friends! Read the rest of this entry »
SOCK-IT-TO-ME SALMON SINWICH
June 8, 2010Grilled salmon sandwiches WILL get the attention of just about anyone you care to engage in hanky panky. Give them the unexpected and they shall swoon. At least that is what I find every time I try something new or unusual. Even if you crash and burn, brownie points will be yours. But alas, I vouch for this recipe as “a friend of mine” in the mob tradition. This recipe is worthy of putting my life on the line. I have no quarrels with saying, “Yes, you may shoot me in the face if you don’t like it”. Sock-it-to-me! Read the rest of this entry »
GLAD TO MEETYA FAJITA SALAD
April 19, 2010Food 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 »
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).

![]()
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.
GINGERBANGER TEA
February 16, 2010We all get sick sometimes. Odds are that if you’re reading this, you are sick in the head. Welcome to the club. But the sick I speak of is where your body has broken down from your hedonist existence and let in something yucky. Time to take care of yourself so you can return to being a culinary Casanova. Whether you are taking care of yourself, or that hot number you’ve been banging, this tea will nurse you back to health with nutrients galore. The fact that it’s aphrodisiac-laden and delicious will only aid your quest. Sometimes you just need to bang away the nasty. Here’s to your health, you sicko!
Total time: approximately 15 minutes
Projected cost: $3
Eating Buddy: Fresh fruit
Ingredients (Serves 2):
1. 1 tbsp HONEY
2. 1 handful fresh chopped GINGER
3. 1 lemon quartered
4. 1 handful fresh mint leaves
5. 2 splashes brandy (optional, not pictured)
Step 1
Fill up a pot with 3 cups of water. Throw in the ginger, lemon, and half the mint leaves. Bring to a roaring boil, then lower the heat, and simmer until the flavor absorbs (approx 10 min).

Step 2
Pour the tea through a strainer into your cups of choice. Add the honey, mint leaves, and brand if you so desire and mix up.


Posted by cooktobang 

















