UP THE STEAKS SALAD

April 8, 2013

The steaks are high. If we don’t bang, the world could exxxplode.

Upping the ante is the best way to take things from zero to banging. Like when the odds are against you in a hand of POKER, a little bluster counts for a lot. My process is to continually top my previous culinary efforts. Not only do my dates appreciate it, my skills improve more by the day. Go all in with your meal. They will swoon and you will collect that POKER BONUS. Meeting the expectation of cooking something nice isn’t enough for me. If it’s not exceptional enough to be remembered when they’re old and gray, I am doing something wrong. The Cook To Bang legacy must be etched into their sub-conscious and passed down through the generations like alcoholism. All food they taste after, even in Michelin 3 Star restaurants, should taste like sand flavored with sewage. Only then can I relax, a job well done. Sure I could have just made a salad, or drunkenly eat the leftover steak cold out of the fridge. But then I’d have to look at myself in the mirror knowing I was a disappointment to my family, friends, and even my pets. Read the rest of this entry »


ROAST THE CHOKE, BLOKES!

April 5, 2013
The roastest with the mostest!

The roastest with the mostest!

It’s a damn shame how many people fear the artichoke. On the surface, it’s an intimidating vegetable. The spiky leaves that could kill a man certainly don’t help. Neither does the complicated center that is pretty, but inedible. But alas, once you get past all that superfluous nonsense, you got yourself an aphrodisiac that tastes like you broke off an angel’s wing and dipped it in wasabi. The texture alone should sell you on this magnificent gift from the food gods. Plus we’re talking finger food here. That means you can hand feed your date, fostering an intimacy you can later exploit. While you wait for the artichoke to roast, you can whip something equally awesome up or just waltz your date around the kitchen like a ballerina. Now be brave, be bold and buy yourself some artichokes! Read the rest of this entry »


YES WE CAN-TALOUPE!

November 6, 2012
Yes you will!

Yes you will!

Cook To Bang is taking a day off from sexy talk to brandish you with self-indulgent politics aside. Forgive the latte liberal over here and vote. The US was founded on this inalienable right. The last four years were hard. It might seem that unfortunate circumstances are cock-blocking your future. Remember that out of tragedy comes opportunity. Innovation is the bastard child of inconvenience. So when bread goes stale, make CROUTONS. Burn the chicken and you got one awesome meal for the dog. If the condom breaks…never mind. Always trust your instincts, follow your heart and life will rewards you. And never ever skip out on the finer things in life, like COOKING AND BANGING. Read the rest of this entry »


RAINBOW CHARD ON LINGUINE

January 27, 2012

Somewhere over the rainbow, something's turning me on. Must be my Wizard of Oz fantasy.

Nothing gives me a chubby like an aesthetically pleasing plate of food. Not only does it satisfy the hunger pangs, but the emotionally pangs as well. Mark my words, nothing inspires sexy time dessert quite like a beautifully presented meal. How it tastes is almost secondary to how it looks on the plate. Shallow? Perhaps. But don’t question the rules of culinary seduction unless you want that chard on to go to waste. 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 »


FINE AS HELL BELL PEPPER SOUP

January 2, 2012
With this soup, you'll always say, "Check mate!"

With this soup, you’ll always say, “Check mate!”

You are looking oh so fine!
I’ll warm you up and make you mine,
Ignore these less than stellar rhymes,
Just say yes to a little wine and dine!

Your creamy texture makes me yell,
I get all bent for your spicy smell,
Orgasms peak at the dinner bell,
Making the pious say, “What the hell?”

You make a player from a leper
A cocky bastard from a half-stepper
I collect coin with every endeavor
Cause you’re my little bell pepper.

rep pepper soup prepTotal time: approximately 80 minutes
Projected cost: $7
Drinking Buddy: LECHEROUS LEPRECHAUN

Ingredients (serves 2):
1. ½ tsp of CAYENNE PEPPER
2. ½ tsp of cumin
3. 1 can of chicken stock (veg for vegan)
4. 1 tbsp olive oil
5. ½ can of coconut milk
6. Black pepper to taste
7. ½ tsp of garlic salt
8. 3 red bell peppers
9. 1 onion chopped coarsely

Step 1
Roast the bell peppers in the oven at 400 degrees F until the skin blackens (approx 45 min).  Remove from oven and throw them in a sealed bag.  Refrigerate until they cool (approx 15 min), remove the skin and chop coarsely.rep pepper soup roast

Step 2
While awaiting the peppers to cool, sauté the onions with the olive oil on medium heat.  Add the garlic salt, cayenne pepper and cumin and cook in the flavor (approx 5 min).  Add the red bell peppers and the black pepper and let them soak up some taste (approx 2 min).rep pepper soup saute

Step 3
Pour in the stock, bring to a roaring boil, and then simmer closed until the veggies soften (approx 15 min).  Puree the madness and then add the coconut milk and stir thoroughly.rep pepper soup simmer pureerep pepper soup served 2

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TWICE BANGED POTATOES

November 16, 2011
Because banging once is never enough!

Because banging once is never enough!

Why bang once when you can bang twice or thrice and on and on?  The first banging session is a warm up, a mulligan if you will.  Sure it’s like the first ascent of a famed mountain peak, but sometimes you are too exhausted to really take in the view.  Now that you’re onto round two you can savor it.  You’ve been here before, so you are appreciating new aspects like the pubic foliage.  I hope that the arduous journey (cooking) was worth the destination (banging).  It would have to be if you are coming back for a sequel.  If Godfather II, Empire Strikes Back and Evil Dead 2 taught us anything, it’s that the second time can be sweeter than the first.  So warm that shit back up for late night spooning. Read the rest of this entry »


SUN-DRIED SEX APPEAL PASTA

September 26, 2011
Enjoy this pasta responsibly by wearing at least SPF 15 when you bang outdoors.

Enjoy this pasta responsibly by wearing at least SPF 15 when you bang outdoors.

All that time in the sun will do one of two things: in youth, it makes you look hotter and more desirable; but as the years wear on, all that sunlight can reduce your body to a leather handbag.  I have witnessed many sun-worshipping hotties wither away in a matter of years.  What a waste of a perfectly hard body.  Anyway…this digression was brought to you by Coppertone suntan lotion.  The point to all this warbling is that drying yourself out in the sun is not sexy, but doing the same to a tomato makes my engines revs.  See I’m totally gay for tomatoes as is.  But when you concentrate the lycopene-laced flavor and it becomes like Spanish Fly.  Sex appeal oozes at your pores the moment you throw the sun-dried love into the mix.  This simple pasta dish went from a subdued “Yay…” to a scream-from-the-highest-rooftop “How you like me now?!”  Enjoy this pasta responsibly by wearing at least SPF 15 when you bang outdoors. Read the rest of this entry »


FORBIDDEN TANGO ROAST MANGO SALAD

August 21, 2011

Wango tango bango mango

Some dances are forbidden for good reason. Most people don’t want Pandora’s box open. All the yeah yeahs get out and inspire naughty behavior. For the average church-going type, this mindset is justifiable. But the act of reading this website puts you in the OTHER category with the greatest minds of any time. We question the status quo. So why wouldn’t you dance a dance considered morally bankrupt if it makes you feel good? That is merely their misguided opinion based on an unbendable worldview. But not you, dear reader. Have at it! This salad shall inspire you to dance with your partner in ways that will make them gasp, while onlookers blush. To hell with the haters who just can’t hang with your self-expression! You’re too busy throwing down with every last bit of lusty passion anyhow. Now sashay already!

Total time: approximately 30 minutes
Projected cost: $5
Drinking Buddy: White wine or a BANGARITA

Ingredients (serves 2)
1. 2 massive handfuls field greens
2. 1 tbsp CALIVIRGIN olive oil
3. 2 tbsp CALIVIRGIN balsamic vinegar
4. 2 tbsp HONEY
5. 1 mango

Step 1
Preheat your oven to 350°F/175°C.  Slice the mango on either side of the pit. Cut checkerboard slices into the mango meat, pour in half the honey and balsamic vinegar, and rub it in. Throw the mango halves into a oven safe plate or pan and roast until the meat softens and absorbs the flavor (approx 25 min). Scoop out the mango slices, rubbing them into the sauce.

Step 2
Combine the olive oil, and remaining honey and balsamic vinegar, stirring it into a dressing.

Step 3
Toss the field greens, mango, and dressing. Serve up with a delectable SINWICH and you are golden.

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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 »