I was originally only going to pick my five favorite RECIPE CHALLENGE submissions. But there were so many outstanding entries that a few warmed over my cold heart made of steel and wire. So six of my beloved fans got themselves signed copies of the COOK TO BANG book. Thank you to all 73 people who submitted outstanding recipes. I would gladly cook you a candle lit dinner so long as you are hot, female, and don’t have a man at home with a loaded gun. Now’s your chance to decide who wins the perfect pair of CALIVIRGIN‘s award-winning Cold-Pressed Extra Virgin Olive Oil and Barrel-Aged Balsamic Vinegar. Voting ends Friday, June 11th.
CTB RECIPE CHALLENGE: VOTE TO BANGJune 7, 2010
BEEF BANGIN’ONJune 4, 2010
This final edition in the 2010 CTB Recipe Challenge comes from Karin in Ft. Collins, CO. Here’s to bringing on the foux da fafa French connection. Karin writes:
I satisfy my man with a hearty meal and with his pleasure fulfilled I can be pleased in return. This recipe may seem daunting but believe me it is well worth the foreplay. With the right prep the ‘oven’ does the majority of the work and gives the strength the to keeps everything up all night long and keep the au jus flowing. This recipe is surely is femme fatale. Ooh la la! Read the rest of this entry »
COOK TO BANG RECIPE CHALLENGEMay 20, 2010
Calling all Cook To Bangers! The time has come to prove your culinary seduction skills. We’re hosting a recipe challenge to see who can come up with the sexiest recipe.
Submit your sexiest recipe with a CTB-worthy title and short intro. We will select our five favorite recipes and recreate them in the Cook To Bang kitchen, documenting each step in the process. Every day next week we will post a new recipe. CTB readers will select their favorite recipe. The recipe that receives the most votes wins the grand prize. Submit your recipes to: email@example.com
Each recipe selected and recreated in the Cook To Bang kitchen will receive a signed copy of the COOK TO BANG book.
The Grand Prize winner will receive the stunning pair of Napa Valley’s CALIVIRGIN award-winning Cold-Pressed Extra Virgin Olive Oil and Barrel-Aged Balsamic Vinegar.