February 17, 2016
Peep this pack of perfect peppers, player!
Some of my best friends are peeping toms. Society tells these voyeurs to be ashamed. But I ask you, how different is it to watch someone in person then watching asinine strangers in a reality show? Once you get used to hand prints left from peering into your window and your flowerbed continually being crushed, it’s really not so bad. Voyeurs are essentially pleasure-delayers. I personally subscribe to the hedonist school and want it all a week ago. But I respect their patience. This soup is like that. Roasting takes a dedication. Are you up for the task of slow-cooking a perfect soup so that you won’t have to “take it slow” later? I hope so because sometimes, every once in a while, I mean a long while, it is totally worth it to hold it back. Like an orgasm you manage to stretch out an extra 5 seconds by grunting. “Oh yeah! That’s it. Here we go. Unnnnggggghhhh!”
Total time: approximately 90 minutes
Projected cost: $5
Drinking Buddy: Ice tea, lemonade or an ice-cold beer to cool you down, Perv Master Flex
Ingredients (serves 2):
1. 2 red bell peppers
2. 1 tablespoon of olive oil
3. 1 teaspoon of salt
4. 2 cups of vegetable stock
5. 1 teaspoon of cayenne pepper
6. 2 teaspoons of bay leaves
7. 2 garlic cloves chopped finely
8. 1 onion chopped coarsely
9. 2 tomatoes
Preheat your oven to 400 degrees F. Wash the red peppers and tomatoes, dry them off, and place them all into a large glass or metal oven-safe bowl. Roast them until the skin blacks and separates from the veggie meat (approx 45 minutes). Remove the tomato and peppers from the bowl and place them in a plastic bag that you will seal and leave in the fridge to cool (approx 20 minutes). Take the bag out of the fridge and dump the contents, leaked juice included, back into the roasting bowl. Slowly remove the skin from the peppers and tomatoes. Finally pull out the stalks and chop it all up coarsely and set aside.
Heat up the olive oil in a stockpot on medium heat. Toss in the garlic and cook until it whitens (approx 30 seconds), then follow up with the onions that you will cook until they become translucent (approx 2 minutes). Flavor it all up with the salt, cayenne pepper and bay leaves before mixing in the roasted peppers and tomatoes.
Dump in the vegetable stock and bring to a roaring boil on high heat, then turn the heat down low and simmer with a lid on until the veggies soften (approx 20 minutes). Puree the soup up using a Cuisinart, blender or hand blender (as pictured) and serve with a feeling of accomplishment. You’re terrific.
May 21, 2015
Get the best Dank Organic Veggie Burrito on Phish tour!
Holy shit, bra! Did you catch Phish at Bonaroo? I mean like wow, man! Maybe I can articulate it without than bohemian euphemisms once the acid wears off. At least I was able to pick up some hard-body hippie harlots in the lot selling Dank Organic Veggie Burritos out of my mom’s Prius. They thought my vegan wraps were heady, yo. I played them some old bootlegs from like WAY back in the day. They were mad impressed, especially when they started rubbing the Phish tat across my heart. Good thing they didn’t realize it was just henna until after I get my dirty hippie orgy on. Read the rest of this entry »
March 23, 2015
Tequila = boozy floozies in a jacuzzis
Ever just start speaking in rhymes?
Happens at the most inconvenient times?
Dr. Seuss crawled down your throat?
Like someone’s always getting your goat?
Bust out some tangy lime and tequila
Your date is sure to touch and feel ya.
So rather than whine, bitch, and groan
Make pasta so good they will moan
I shall refrain from babbling all night
This rhyming even gives me a fright
Guys, don’t just play with your wang
Good forth, my friends, Cook To Bang!
Read the rest of this entry »
January 26, 2015
Naughty Mahi, what a tasty whore!
There are a lot of slutty fish out there. The puffer fish for one has been known to service just about anything aquatic with a pulse. But no fish is quite so whorish as the mahi mahi. Known to some as the dolphin fish, mahi mahi takes after their sex-crazed mammal namesake. Dolphins are known to attempt banging humans, but dolphin fish manage to pull it off and usually on camera for a couple of fish. I can imagine the Animal Planet viewers reading this believe I am making this up. To these naysayers I warn, “Enter the water at your own peril…or pleasure.” Getting molested by a large fish isn’t all it’s cracked up to be. First, you risk drowning long before you reach orgasm. Second, you can be sure the dolphin fish will never call you again. Don’t buy that it’s because fish don’t own phones. The bastard could certainly borrow a phone from a fisherman or something. But in spite of the slut factor of mahi mahi, they taste mighty fine. Mahi mahi doesn’t require much prep time so there’s no need to wait like you would for some tease to put out until date 3. Throw in some sautéed veggies, PAPAYA SALSA and avocado and your date will take on the trampy qualities so beloved in the Naughty Mahi. Read the rest of this entry »
December 15, 2014
This chicken curry will inspire you to bango like the tango.
This sexy dish was inspired by a mango chicken curry I had at an Indian restaurant in Sydney, Australia. I’m not sure if it was the food or the beautiful waitress who served it to me, but something changed in me that day. And I’m not just talking about the growth in my pants. Mango and curry together unlock something primal. Sweet, spicy and sensual. You really can’t go wrong serving a date this…unless you accidentally spill the contents in their lap. This happened to me. But my date was more hungry than outraged so all was forgiven the moment she took her first bite. I did have to dab up the mess on designer jeans. But you form an intimate bond once you’ve cleaned curry off someone’s crotch. Plus I removed my pants to make her feel more comfortable while her jeans were in the wash. I’m empathetic like that. Read the rest of this entry »
July 16, 2014
Which Costa Boasta the Mosta Rica Chicas?
I have traveled the world sampling the finest food and women. Each has its own unique taste, smell and overall experience. Some are memorable like this simple chicken sandwich in a baguette I ate in Paris, while the same thing I ate in Des Moines, Iowa was as forgettable as that Matt LeBlanc show after Friends. The same can be said about certain late night rendezvous where I’ll never forget the first girl to show up at my house with strawberries and cream, but am trying to forget about the one who brought BBQ sauce and coleslaw. This research is done in the name of Cooking and Banging. I do not take it lightly! But one particularly memorable CTB story took place in Costa Rica. I met a senorita that laughed at me from the beach as I attempted to surf. My Spanglish worked well enough to charm her into inviting me over for a post-surf lunch. This chica’s abuela was making this chicken dish in her tiny kitchen. I ignored her granddaughter and assister her in making this dish. The ploy to choose the chica’s grandmother’s company over hers became a double checkmate. Not only did I learn and document an awesome new recipe, but the semi-jealous chica also made sure that I was completely satisfied after lunch in the hammock. Read the rest of this entry »
January 2, 2012
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.
Total 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
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.
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).
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.