BLOOD ORANGASMIC MARTINI

January 28, 2011

This is one type of blood you would never fear.

Blood oranges are bulbous citrus-filled orgasms. They bring me more joy than I can possibly articulate with earthly language. Suffice to say that everything they touch gets better and classier. The fact you don’t have any in your kitchen makes me question your commitment to your libido. Now’s your chance to earn my respect back: truck on over to the store to get what’s yours. Got some now? Good. We may proceed with mixing up a sexsational cocktail that will leaving your date begging for more. I fully expect you to take credit for inventing this drink. Your date will be all the more impressed that you are a master mixologist in addition to being a cunning linguist with your cunnilingus. Now make it rainy, you bloody bastard! Read the rest of this entry »


KIWI BE JAMMING

November 8, 2010
You jam straight I want to bang some more

You jam straight I want to bang some more

So I admit freely that my knowledge of New Zealand is limited to the Lord of the Rings, Flight of the Conchords, and a family friend who renounced his Kiwi citizenship.  None of this was going to help the fact that I brazenly invited a cute New Zealand girl I met randomly at a bowling alley bar over for dinner.  She believed me when drunkenly I claimed that New Zealand cuisine had inspired my culinary palette.  So the gauntlet was thrown down for me to WOW this hopefully kinky kiwi.  All my research has turned up was in detail reports about the oppression of the Mauri people, which didn’t strike me as light dinner conversation.  So I just bought a bag of kiwi fruit and winged it.  After great debate with myself, and with timing running out before she showed up, I decided to make a jam of sorts.  I served it with bread, Brie cheese and a New Zealand wine.  This winning combination led to a winning combination of positions in the bedroom, invented by the same people that brought us bungee jumping.  After that night I vowed never to never confuse Kiwi and Aussie girls again.  They hate that. 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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HOT LIKE A CHEETAH FAJITA SINWICH

December 21, 2009

Run like a cheetah to tap that booty

There are some people out there too fine for their own good.  You know the type I’m talking about.  It’s as if they are cursed to roam the earth surrounded by an unsightly subspecies, the rest of us. That’s how I feel every time I’m around someone so stunning, I wonder if perhaps my sins were not too great to exclude me from a heaven membership. Fat chance of that.  The beta person would not dare try to engage the near-mythical sexual creature for fear of abject humiliation.  But I always take the “fake it ‘til you make it” approach, which sometimes pays back in decadent dividends.  When you do step up to the plate, be ready to knock it out of the park by having a plan. I’m cocky about my cooking skills. So with swagger and spitfire I invite the sexier-than-thou and let them know not coming to my place for some grub will be their loss.  No cheetah will deny the rarefied opportunity to sample your fajita sandwich.

Total time: approximately 25 minutes

Projected cost: $6

Drinking Buddy:BANGARITA

Ingredients (serves 2):

1. Mayonnaise to taste

2. 1 tbsp CALIVIRGIN olive oil

3. 4 dashes fajita seasoning

4. 2 sandwich rolls

5. 2 GREENSBURY MARKET organic chicken breasts

6. 1 onion sliced in long strips

7. 1 red bell pepper sliced in long strips

8. 1 lime wedge

9. 1 small handful cilantro chopped coarsely

10. 1/2 AVOCADO sliced thinly

11. 1 tomato sliced thinly.

Step 1

Slice the chicken breasts into long thin strips and marinate in limejuice and 1/2 the fajita

seasoning (approx 15 min).

Step 2

Sauté the onion, bell pepper and cilantro in olive oil until they soften (approx 4 min).  Create room in the pan and sauté the chicken next to but separate from the veggies (approx 3 min).

Step 3

Assemble the sandwich.  First split the rolls down the top, and then spread mayo as needed.  Stuff each roll with veggies, chicken, tomato and avocado.

Serve this gringo twist on a Mexican classic with a some GARLICKABLE FRIES.


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STIR-FRY UP SOME TOFU TROUBLE

October 23, 2009
Double trouble looking for a piece of that bubble!

Double trouble looking for a piece of that bubble!

You know the deal.  Society tells us to behave, to color within the lines, to speak when spoken to.  That’s all well and good if you’re a eunuch.  But what about those of us with a spine flowing with spunk?  We’re not just going to lie down and endure our master’s cruel, but fair beatings for stepping out of line.  No bloody way!  We are our own masters and being as such, we color way outside the lines and even off the page.  That’s why we Cook to Bang and not Cook to Cuddle.  So whose to say a tofu stir-fry has to marinate in apologetic afterthought?  Why not be bold with that palette so it grabs your date’s collar and shake them, screaming, “I’m an interesting person!”  Glad you see it my way.  Now stir up some trouble with that healthy meal of yours.

tofu peanut stirfry prepTotal time: approximately 20 minutes
Projected cost: $7
Drinking Buddy: Kombucha or some dank, heady beer, bra

Ingredients (for two):
1. 1 tbsp CALIVIRGIN olive oil
2. 1 tbsp peanut butter
3. 1 tbsp soy sauce
4. 1 tsp Sriracha Hot CHILI Sauce
5. ½ onion chopped coarsely
6. 1 handful parsley chopped coarsely
7. 1 tofu block
8. ½ lime quartered
9. 2 garlic cloves sliced thinly

Step 1
Cut the tofu block into bite-sized pieces.  Toss with soy sauce, Sriracha and limejuice and marinate (approx 15 min).
tofu peanut stirfry marinate
Step 2
Sauté the garlic and onions in olive oil until they become translucent (approx 3 min).  Add the peanut butter and stir until in melts into the onion.  Throw in the tofu with the marinade and sauté along with the parsley until the tofu softens (approx 5 min).

tofu peanut stirfry make

Squeeze limejuice over it and serve solo or with some RICE.
tofu peanut stirfry served 2

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SMELLS LIKE TUNA BURGERS

June 23, 2009
Smelly fish in my belly.

Smelly fish in my belly.

I recognize that smell anywhere.  Every time she walks by me my nose piques up.  Yep, there she goes again.  Tuna fish patrol on the prowl.  Most guys are repulsed by pungent poonany.  But they don’t have the culinary kink you develop being surrounded by food.  People’s filthy minds wander to sex when they eat food with certain aromas.  My mind wanders to food when I’m banging someone emanating various aromas.  The fact the girl in question smells a bit fishy only made me hungrier for meat from the sea.  While my friends dissed the funky-scented hottie, I invited her over for tuna burgers.  My whole house smelled like tuna anyway so I couldn’t smell the difference when we went from Cook To Bang.

huge tuna burger prepTotal time: approximately 10 minutes
Projected cost: $3
Drinking Buddy: MELLOW JELL-O MAKES’EM BELLOW

Ingredients (serves 2):
1. 1 can of TUNA
2. ½ tbsp olive oil
3. Mayonnaise to taste
4. 2 hamburger buns
5. 2 green onions chopped coarsely
6. 1 small handful of cilantro chopped coarsely
7. ½ AVOCADO sliced thinly
8. ½ lime
9. 1 egg
10. ½ a Serrano CHILI diced finely

Step 1
Drain the tuna and mix it thoroughly with the green onions, cilantro, chilies and egg.
huge tuna burger mixStep 2
Form two burgers, pressing them together tightly.  Pan-fry the burgers in olive oil on medium heat, flipping once so both sides brown (approx 3 min per side).
huge tuna burger pat grill
Step 3
Assemble the burgers by toasting the buns, slathering them with mayonnaise and avocado.  Slide the tuna patties in, slap them together and slice in half.
huge tuna burger toast assemble
Serve them up solo, with salad or some TOTALLY SWEET POTATO FRIES.
huge tuna burger served 2

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TOTALLY NUDE-LES FOR PAPAYA!

June 15, 2009
Noodles = Nudity

Noodles = Nudity

That’s it. Take it all off.  Every last article must be removed.  You know the deal.  No naked, no nosh!  There you go.  Don’t you feel so much better without all those pesky clothes?  I know I feel liberated.  See?  I’m nude too.  Watch me do this cartwheel.  Whee!  Now it’s your turn.  I want to see your naughty bits fly in all directions.  Again!  Again!  All this exercise made me hungry.  Let’s break.  The only proper way to dine on noodles is in the nude. Sure they are spicy, but I know how randy you get when your mouth is on fire.  Let the papaya cool you down before things heat back up after the meal.

Total time: approximately 10 minutes
Projected cost: $6
Drinking Buddy: Beer or a CHASING GINGER TAIL

Ingredients (serves 2):papaya nude-les prep
1. 8-ounces of dried rice noodle flakes
2. 1 tbsp of Sriracha Hot CHILI Sauce
3. 1 tbsp of soy sauce
4. ½ tbsp of vegetable oil
5. 1 onion cut in strips
6. 1 handful of crushed pecans
7. ½ a lime
8. ½ of a papaya
9. 2 handfuls of cilantro
10. 1 egg
11. 2 garlic cloves chopped finely

Step 1
Bring a pot of water to a boil.  Scoop the seeds out of the papaya, and then cut the fruit meat out.  Discard the shell and chop up the papaya coarsely.
papaya nude-les scoop chop
Step 2
Sauté the garlic, onion and ½ the cilantro with vegetable oil on medium-high heat (approx 3 min).  Throw in the papaya and cook it with the soy sauce and Sriracha sauce (approx 2 min).
papaya nude-les saute
Step 3
Boil the rice noodle flakes (approx 4 min), drain, toss them into the magic pot of flavor, and then mix it all together.
papaya nude-les boil
Step 4
Crack an egg into the pan, and then mix the contents together.  Crown the noodles with the crushed pecans and cilantro, and finally squeeze the limejuice over your creation.
papaya nude-les stir-fry
Serve up the nude-les solo or with some BANGO YOUR MANGO CHICKEN CURRY.
papaya nude-les served 2

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ROCK YOUR RAMEN ALL NIGHT LONG

April 16, 2009
Ramen on and on and on!

Ramen on and on and on!

So you are ready to throw down for the hot number you got lined up.  The only problem is your wallet’s emptier than a beauty queen’s head.  Fear not for money will be the least of your worries tonight.  Your mind will be occupied debating which gravity-defying position to try next.  This dish will bring your dates back to their starving student days when they would put out after two red keg cups and an inquiry about their major.  Those collegiate memories still rattle like a tower of beer cans knocked over in a hung-over stupor.  Embrace this turbo-diesel version of ramen with flamboyant flavor you won’t find in one of those tumor-inducing MSG packets.  You will have to settle for fresh vegetables and a gingerific aphrodisiac payload.  And if I were you, I’d change out of that toga before you head to work the next day.

Total time: approximately 20 minutes
Projected cost: $6
Drinking Buddy: Beer or Sake

rocking-ramen-prepIngredients (serves 2):
1. 1 teaspoon of chili sauce
2. 1 tablespoon of soy sauce
3. 1 tablespoon of vegetable oil
4. 2 packets of dry ramen
5. 1 egg
6. 1 bell pepper cut into strips
7. 1 onion chopped coarsely
8. ½ a lime of juice
9. 1 large handful of fresh chopped GINGER
10. 2 handfuls of mushrooms chopped coarsely

Step 1
Bring a pot of water to a roaring boil.  Place the dried ramen (discard flavor pack) in a bowl and add the hot water.  Cover the bowl for 3 minutes, break up the bunched noodles with a fork, and then drain them in a colander.
rocking-ramen-boil
Step 2
Warm up the vegetable oil in a deep pan or wok on medium-high heat.  Stir-fry the ginger and onions (approx 3 minutes); add the bell peppers (approx 2 minutes) and mushrooms (approx 2 minutes).  Kick up the flavor with the soy sauce and chili sauce.
rocking-ramen-veggies
Step 3
Dump the ramen into the veggies and mix it all up.  Squeeze in the limejuice.  Crack an egg in the center of the noodles, allowing it to cook (approx 1 minutes) before stirring it into the ramen.  Serve it up like a Samurai warrior of lust.

rocking-ramen-noodles-eggrocking-ramen-served

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HORIZONTAL MAMBO MANGO SALSA

October 24, 2008
Mambo mango cook to bango

Regular salsa shouts out “yum!” but mango salsa says you’re both, “classy and well-endowed (with ability to cook).”  This little condiments can take the mundane like a healthy (boring) baked chicken and make it magical.  You can assure that anorexic supermodel that the calories are minimal.  Besides, you’ll burn through those calories soon enough, you sex machine.

Ingredients:
1. 1 mango roughly chopped and depitted
2. 1 tomato roughly chopped
3. 1 handful of cilantro roughly chopped, stems removed
4. 1 green onion roughly chopped
5. ½ a lime
6. 1 jalapeño, deveined and deseeded, and roughly chopped

Step 1
Throw the chunks of mango, tomato, cilantro, green onion and jalapeno into a bowl and mix like a champ.  Squeeze the lime.

Step 2
Mix vigorously so the ingredients are battered around like a 50’s housewife.  Serve with chips, Mexican food, salad, or over fish/chicken.


SIMPLY SEXY SALSA

October 24, 2008
Simple enough so you can figure out how to get that damn bra off.

Simple enough so you can figure out how to get that damn bra off.

If only seduction was as simple as making salsa.  But simplicity is the root of innovation so go with it.  Salsa with chips can be a nice light meal or compliments countless dishes.  Over fish, tacos, eggs, you name it.  Be sure to tell your date you made it from only the finest ingredients, even if you bought them off a truck.

Ingredients:
1. 2 tomatoes roughly chopped
2. 1 green onion roughly chopped
3. 1 handful of cilantro roughly chopped, stems removed
4. 1 jalapeño, deveined and deseeded, and roughly chopped
5. ½ a lime
6. Salt to taste

Step 1
Throw the chunks of tomato, green onion, cilantro and jalapeno into a bowl, squeeze the lime and throw in salt to taste.

Step 2
Mix like an 80’s hip-hop DJ until the salsa break-dances on your date’s tongue via a tortilla chip or your finest taco sampler.