April 4, 2016
Lead your enchanted hordes with the glorious tune of your Potato Skin Flute.
The flute is an enchanting instrument that when played right can control the minds of the captivated audience. Pan rocked his pipes and outplayed Mt. Olympus’s residents. The Pied Piper inspired people to follow him like sheep, dancing like fools through meadows and forests. Even Saint Patrick the heartthrob priest used a wind instrument to drive the snakes out of Ireland. You too can enjoy such greatness if you embrace and master your own flute (or your man’s). Play that flute beautifully with precision and attention to detail and they will follow you anywhere you want to go. Just imagine the possibilities once you have someone under your flute’s spell and yearning for your next note. Audiences can be fickle so keep them fed so the flute party keeps going. Savory Potato Skin Flutes will do the trick. Cheeky, cheap and cheesy! You’ll be back playing the final crescendo in no time. ♪
Total time: approximately 20 minutes
Projected cost: $4
Drinking Buddy: Beer or a MO MOJO MOJITO
Ingredients (for two):
1. 2 tablespoons of olive oil
2. ½ teaspoon of salt
3. ½ teaspoon of pepper
4. 1 teaspoon of paprika
5. Sour cream for dipping
6. ½ cup of shredded jack (or cheddar) cheese
7. 1/3 cup of shredded Parmesan
8. 1 JALAPEÑO chopped into thin round slices
9. 3 potatoes
10. 2 coarsely chopped green onions (optional, not pictured)
Preheat the oven to 475 degrees F. Create the potato skin glaze by mixing the olive oil, paprika, salt, pepper, and Parmesan in a bowl.
Wash the potatoes thoroughly, and then cut them in half and scoop out the centers with a spoon, leaving the skins in tact. Place the 6 potato skins in a greased baking pan, apply the glaze evenly over all and toss them in the oven to bake (approx 7 minutes). Pull the pan out of the oven and flip the skins over and bake until they brown (approx 7 minutes). Flip the skins back over and throw in the jalapeños (and green onions if you wish) and cover them with cheese. Toss the skins back in the oven until the cheese melts (approx 2 minutes). Serve those bad boys up on a plate with sour cream and if you are feeling bold, GUAPO GRINGO GUACAMOLE.
March 30, 2016
You wanna bang? Artichokey Dokey!
Have you ever found yourself without inspiration on what sort of vittles to bring to a party? Ever been scrambling to figure out a classy snack to serve your date with a great bottle of red? Bruschetta to the rescue! It’s light, tasty and goddamn refreshing. Did I mention how simple it is to prepare? You could whip up a batch with your eyes wide shut leaving you plenty of time to tame those clothes your date is still wearing. Be sure to remind them that bruschetta is part of the Mediterranean diet. Be sure to emphasize that you are looking out for their health. The fact the artichoke is a turbo-charged APHRODISIAC is beside the point. Just go with it when they pounce on you and making a disappearing act of your pants. Abra-bang-dabra!
Total time: approximately 15 minutes
Projected cost: $9
Drinking Buddy: Red wine
Ingredients (serves 2)
1. 1 tablespoon of olive oil
2. 1 tablespoon of balsamic vinegar
3. 2 twists of crack pepper
4. 1 sprinkle of salt
5. 1 baguette
6. 2 handfuls of drained ARTICHOKE hearts chopped
7. 1 handful of diced red onion
8. 3 tomatoes diced finely
9. 1 small handful of chopped BASIL
10. 2 garlic cloves chopped finely
11. 1 large handful of grated parmesan (skip to make vegan)
Preheat the oven to 350 degrees F. Slice the nubs off the baguette, and then cut ½ inch slices at a diagonal to make more room for fixings. Place the slices on a baking sheet and toast through in the oven until they brown slightly (approx 10 min).
Mix together the tomato, artichoke, red onion, basil, garlic, pepper, salt, olive oil and vinegar in a bowl.
Scoop a tablespoon of bruschetta fixings onto each toasted bread slice. Sprinkle a little grated Parmesan on top of each and serve with a bottle of wine.
October 19, 2015
“I’m long, and I’m strong, and I’m down to get the friction on!” – Sir Mix-A-Lot
Chicken salad makes most people think of a backyard luncheon on a Sunday afternoon after church. The respectable ladies wear their hats, fan themselves with the hymnal handouts, and nibble on dull chicken salad made with chicken, mayo, and sliced celery. I don’t blame you for dismissing chicken salad as a big old snooze-fest. But what if you substituted Mrs. Anderson’s usual yawn-inducing specialty with the Cook To Bang version turbo-loaded with all things banging? You got yourself a Whitesnake video in the backyard. The ladies will rip holes in their Sunday best, crawl across the foldout tables, and shake their teased hair around as if there’s an oversized fan conveniently blowing. The men, the good reverend included, will headbang and mosh, Jell-O cubes flying everywhere. Careful where you serve this salad! Cook To Bang is no liable for the aftermath.
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September 28, 2015
Embrace the vodka on your plate and in your glass
This Italian mafia recipe will never sleep with the fishes. This vodka penne is “a friend of mine” because it’s tasty and easy to prepare. The only thing getting whacked is the pig used to make the prosciutto. Lucky you. Be sure to remind your date knows how lucky they are to enjoy this fine dish from the old country. The vodka flatters the tomatoes and garlic with compliments, plus you can challenge your date to take shots while you cook. Think you can make an easier, tastier vodka penne from scratch? Forget about it! Read the rest of this entry »
May 14, 2015
All hail Caesar Salad!
The classics deserve much props and little improvisation. You can’t get much more perfect than the Caesar Salad. Like a great lover, it is crisp, moist and creamy in all the right places. No wonder this salad is so universal on plates across the world. Now is your chance to wow even the most discriminate date with this simple DIY Caesar Salad from scratch. Once you make this ridiculously easy salad once, sequels by the dozen are sure to follow. This salad works perfectly as a starter before a blow-their-mind entrée, or can stand alone as a lunch. It was the perfect follow up course to the sultry French Onion Soup I served. Naturally, my date was satisfied to her core with such simplicity. She pounced like a wildcat before I could even finish. My only regret is that the lettuce wilted before I could eat the rest. I can always make more and more and more. Read the rest of this entry »