GINGERBANGER TEA

February 16, 2010

This ginger beverage has been approved by the ginger council run by the ginger people.

We all get sick sometimes. Odds are that if you’re reading this, you are sick in the head. Welcome to the club. But the sick I speak of is where your body has broken down from your hedonist existence and let in something yucky. Time to take care of yourself so you can return to being a culinary Casanova. Whether you are taking care of yourself, or that hot number you’ve been banging, this tea will nurse you back to health with nutrients galore. The fact that it’s aphrodisiac-laden and delicious will only aid your quest. Sometimes you just need to bang away the nasty. Here’s to your health, you sicko!

Total time: approximately 15 minutes
Projected cost: $3
Eating Buddy: Fresh fruit

Ingredients (Serves 2):
1. 1 tbsp HONEY
2. 1 handful fresh chopped GINGER
3. 1 lemon quartered
4. 1 handful fresh mint leaves
5. 2 splashes brandy (optional, not pictured)

Step 1
Fill up a pot with 3 cups of water. Throw in the ginger, lemon, and half the mint leaves. Bring to a roaring boil, then lower the heat, and simmer until the flavor absorbs (approx 10 min).

Step 2
Pour the tea through a strainer into your cups of choice. Add the honey, mint leaves, and brand if you so desire and mix up.

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DON’T BREAK UP, KETCHUP!

February 15, 2010

Serve up ketchup to cure up relationship hiccups

Post Valentines Day blues? Did you forget to buy jewelry? Bring baby’s breath flowers instead of roses? OR were you the insensitive $@*&! that forgot the day altogether? Regardless of your trespasses, your significant other is mighty pissed. Odds are your ass is about to be bounced right out the door. You best be proactive to solve this little quandary before they are on the phone with that ex you hate or off to the bar to slut it up with the first sketchball that buys them a drink. Take it from a guy who has pissed off more girls than I have hairs on my head (no receding hairline here), drastic measures are called for if you want to keep them around. Since the CTB method is my ticket to everything from company for the night to free timeshare rentals in Costa Rica, food is the answer to most of my problems. Cook To Beg with a jar of homemade ketchup.

Total time: approximately 12 hours (1 hr cooking, 11 hrs refrigerated)
Projected cost: $5
Drinking Buddy: Depends on what you slather it over

Ingredients (serves 2):
1. 2 tbsp CALIVIRGIN olive oil
2. 1 small can tomato paste
3. ½ cup white wine vinegar
4. 1 28 OZ can tomatoes
5. 1/2 cup brown sugar
6. 1 onion chopped coarsely
7. 1 dash salt
8. 1 small handful chopped BASIL

Step 1
Puree the tomatoes.

Step 2
Sauté the onion in olive oil on medium heat (approx 5 min). Add the pureed tomatoes, and mix in the brown sugar, basil, salt, white wine vinegar, and tomato paste. Bring to a roaring boil, and then simmer on low heat uncovered until the liquid reduces in half (approx 45 min).

Step 3
Puree everything in the stockpot. Dump the contents into a bowl, cover with saran wrap, and refrigerate overnight. Serve as the most epic condom-ment for fries, eggs, potatoes, or just about anything that would be loved up by the classic red sauce.

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SESAME = SEX TO ME BOY CHOY

February 11, 2010

Behold the green love machine bio-diesel (and quite delicious) fuel

I’m not sure what it is about bok choy; I always seem to taste sweet satisfaction when I serve it to the ladies. Perhaps it’s a purely coincidental, somewhat random constant in my life. But I’m not so sure. It could be that it’s classy and reeks of sophistication. The girls I serve it to may sense that I am indeed a well-traveled man of the world. No doubt I was probably an envoy or junior UN ambassador traveling in my own motorcade complete with a bodyguard with an Austrian accent. But my gut tells me it’s a more physiological. Whether it’s the healthy chloroform, delicious taste, or the lovely green color, something magical is happening each time I grab a bok choy off the shelf. Maybe it’s best not to understand one of nature’s best-kept secrets (until now, you’re welcome!). It’s just as well so long as you enjoy the benefits of steamed magic.

Total time: approximately 8 minutes
Projected cost: $4
Drinking Buddy: Beer or champagne

Ingredients (Serves 2):
1. 1 tbsp sesame seeds
2. 1 tbsp HONEY
3. 1 bunch bok choy

Step 1
Chop off the base of the boy choy stalk to separate the leaves. Steam until the leaves begin to wilt and turn bright green.

Step 2
Lay the steamed bok choy leaves out wide and separate from each other. Drizzle the honey evenly over the boy choy and then scatter the sesame seeds so they stick to the honey.

Serve this fine veggie side with any number of fish or meat ENTRÉES.

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ROASTED TITS & ASS-PARAGUS

January 27, 2010

T&A is easy as pushing play on your CTB Music Mix

T&A is what every straight dude seeks when they CTB. Pull it off right and all will be revealed. The important thing is not to rush it or appear too eager. Naturally, in an era where we want what we want now and quit wasting my goddamn time, it’s hard to exercise restraint. But a smooth seduction is like roasting asparagus. Let it happen. The last thing you want is to crank the heat up so you can get the green aphrodisiac out of the oven faster in order to get on with the show. That will only lead to overcooked, underappreciated slop. Did I mention your kinky campaign will be totally FUBAR? Ease into it, sucka. If you add the right amount of flavor with the right amount of heat and the right amount of time, you will be more than all right. And to my female and gay male readership, the same rules apply minus the whole T&A thing.

Total time: approximately 40 minutes
Projected cost: $4
Drinking Buddy: All depends on ENTREE, but dry white wine is asparagus’ friend

Ingredients (Serves 4):
1. 1 dash salt
2. 1 dash black pepper
3. 2 tbsp CALIVIRGIN olive oil
4. 2 garlic cloves chopped finely
5. 1/2 lb ASPARAGUS

Step 1
Preheat your oven to 350∞F/175∞C. Wash the asparagus and chop off the tips, and discard. Spread out the asparagus flat in a baking pan. Sprinkle evenly with garlic, salt and pepper, and then drizzle with olive oil.

Step 2
Throw the asparagus in the oven and roast until they brown slightly (approx 30 min). Serve that delicious goodness up with something equally healthy and banging.

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OPEN-FACED OPEN-MOUTHED QUESADILLA

January 15, 2010

Get in, get out, get back to the task at hand.

Are you keen on getting your date to stare at you with slack-jawed
amazement? Time is a wasting if you¹re awaiting my answer. Sometimes the
slow deliberate seduction isn¹t right for the ones keen on the quickie. Sure
it¹s rushed, but you still want to rock that shit and leave them wanting
more. The same goes for a quick on-the-go delight. Here you have a treat so
tasty, so quick, it will seem like a wet dream. At least that is the
discovery I made on tour. There I was in some hot Chiquita bonita¹s bed
hungry as can be. Leaving her pad would mean dressing, which would mean
undressing again, something not necessarily guaranteed with the girl I only
met 48 hours prior. So I had to be quick on my feet. This is what I made
from the goods in her fridge. I¹m guessing it worked since we didn¹t leave
her place again until days later when my friends did a search and rescue
mission. At that point, she almost didn¹t let go. Perhaps it¹s best I got
out before she started naming our kids. At least she¹ll always have the
misty water-colored Cook To Bang memories.

Total time: approximately 8 minutes
Projected cost: $6
Drinking Buddy: BANGARITA

Ingredients (Serves 2):
1. 2 taco-sized corn tortillas
2. 1Ž2 AVOCADO sliced thinly
3. 1 tbsp butter
4. 1 tomato sliced thinly
5. 2 green onions chopped coarsely
6. 2 fat handfuls Gouda cheese chunks

Step 1
First assemble the quesadillas by laying a small layer of cheese, tomatoes,
green onions, avocado, and another layer of cheese.

Step 2
Use half the butter to grease a small pan cooking on medium heat. Add the
first quesadilla, cover it with the pot top, and cook until the cheese melts
(approx 3 min). Repeat with the second quesadilla and serve Œem up, champ!

This appetizer goes great with a little SIMPLY SEXY SALSA or GUAPO GRINGO GUACAMOLE.


ANOTHER CHICK(EN) IN THE BAG(UETTE)

January 14, 2010

A sinwich in paradise is oh so very nice!

The Cook To Bang method makes getting your freaky-deak on so simple that must really try to blow it. The simple, effective method is beyond question. A millennium from now when alien explorers discover the remains of our extinct culture, they will come to one simple conclusion: we forgot how to CTB. My hope is that I can keep the human race going another half-century or so with my teachings. All bets are off after that. So with that in mind, try out this simple recipe I made while on vacation. The Latina that slept over after a killer dinner party I threw was certainly not expecting CTB in reverse. After a rowdy session of morning sex, I presented her with this sinwich. We devoured them quickly, and got back to the task at hand…banging each other senseless.

Total time: approximately 7 minutes
Projected cost: $5
Drinking Buddy: RAGING HARD ON LEMONADE

Ingredients (Serves 2):
1. ½ a baguette
2. Mayonnaise at your discretion (can substitute with mustard)
3. 2 handfuls rotisserie chicken pulled
4. 1 handful lettuce chopped
5. ½ AVOCADO sliced
6. ½ tomato sliced thinly
7. ½ apple sliced thinly

Step 1
Slice the baguette lengthwise and spread mayonnaise as you wish. Lay out the apple and tomato slices, evenly add the pulled chicken, stuff the lettuce and avocado, and force it all shut. Cut in half and you are ready for just about anything.

This SINWICH works just as well as a BREAKFAST as a lunch or DINNER.

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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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FINGERBANGING FINGERLING POTATOES

January 7, 2010

Cook To Fingerbang!

Using your fingers is often the only way to go. No time for squeamishness when it comes to cooking to bang. Just spread them fingers wide and dive right in. Remember that your date will thank you after for your keen attention to details. Their oral pleasure zone isn’t going to satisfy itself. Fingerling potatoes are coming back in a big way. Some famous chef somewhere some how said something like, “Fingerling potatoes are now and very much it.” Just think how cool you will appear serving up a sensational side with the hottest carb in town. The fact that they resemble human fingers that you will be using to entice and engorge later is the popped cherry on top. So fingerbang away!

Total time: approximately 35 minutes
Projected cost: $4
Drinking Buddy: Depends on entrée, but red wine should do you both nicely

Ingredients (serves 2):
1. 1 dash sea salt
2. 1 dash black pepper
3. 2 tbsp balsamic vinegar
4. 2 tbsp olive oil
5. 1 dash thyme
6. 1/2 lemon
7. 1 sprig ROSEMARY
8. 3 garlic cloves chopped finely
9. 1 lb fingerling potatoes

Step 1
Preheat the oven to 450°F/232°C. Wash the taters thoroughly and then split them. Toss them with the garlic, olive oil, lemon juice, salt, pepper, thyme, and rosemary.

Step 2
Spread the marinated fingerlings on a small baking pan, laying the flat ends down. Bake the potatoes until they brown and can be forked easily with a fork (approx 25min), flipping halfway through cooking. Toss the roasted potatoes in the balsamic vinegar and serve.

Serve these fine carbs up with any number of meaty ENTRÉES.

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WHY ASK WHY? FRY BREAKFAST

January 4, 2010

Why is not as important as when.

Quit with the questions already! I experiment with recipes sometimes to discover new and exciting methods to prepare banging food. Oftentimes I crash and burn with my noble attempts at cooking something groundbreaking. You have to stumble before you can walk; kiss before you bang. But there are times where I rock the living crap out of the ingredients I’m working for and then…BAM! It’s like being the first man to discover the clitoris. You always assumed there was something there, but it took some serious creative spelunking to get there. So that is what I offer you now. This is a little ditty made out of boredom for the standard breakfast fare. I knew there was some clever way to take the best parts of Middle Eastern and Western to create a fusion that all us infidels can enjoy. My date agreed after getting over her skepticism of the unfamiliar. She did not ask why I led her immediately back to bed after we were done eating. My perverted intent was implied.

Total time: approximately 10 minutes
Projected cost: $5
Drinking Buddy: MIMOSUCK IT

Ingredients (Serves 2):
1. 2 tbsp vegetable oil
2. 3 dashes sea salt
3. 4 tomato slices
4. 1/2 onion sliced in strips
5. 2 eggs
6. 1/2 AVOCADO sliced thinly
7. 1 small handful queso fresco (Mexican cheese)
8. 1/2 large pita (one pictured infused with thyme)

Step 1
Heat up the oil in a skillet. Throw in the onions and fry until they caramelize (approx 3 min). Fry up the tomatoes next, salting them and flipping once (approx 2 min). Finally make room in pan to fry up pita.

Step 2
Scoop the fried onions and tomato onto the pita. Crack the eggs in the space now available, salt them, and fry sunny side up (approx 3 min). Split the eggs in two and serve over each half of the pita. Surround the egg yolk with avocado like a halo and crumble some queso fresco on top.

Split the pita in two and serve them up on separate plates with BED & BREAKFAST POTATOES.

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APHRODISIADDICTS BREAKFAST

December 29, 2009

I am the Cook To Bang Chef, and I am an aphrodisaddict.

Any alcoholic or drug addict will tell you that the first step in battling an addiction is to admit you have a problem.  So let’s start there. I am addicted to aphrodisiacs. No judgments, right? The problem has become severe enough that I cannot function like a normal human being. Everything I cook seems to have one of these mood-altering, loin-enticing ingredients. The other day I made boring old scrambled eggs and I still had to smother it all in hot sauce and avocados. The girl I made it for who insisted I didn’t “sex it up as usual” was disappointed that I couldn’t just make something simple. She left shortly after explaining things weren’t going to work out. Good riddance to her. Granted she was trying to help me see my flaws, but damn it, it’s going to be on my terms. There has to be a happy medium where my every meal isn’t loaded with flavorful and healthy ingredients that cause chemical reactions leading to bigger libidos and more explosive orgasms. This breakfast is yet another example of me not being able to make a meal simple and earnest like something you would consume on an Amish farm. It’s a work in progress people so please tolerate the aphrodisiac overload in the meantime.

Total time: approximately 10 minutes

Projected cost: $5

Drinking Buddy: NOT-SO-TEENY WEENY BELLINI

Ingredients (serves 2):

1. 1 tbsp olive oil

2. 1 can BLACK BEANS

3. 2 dashes sea salt

4. 3 eggs

5. 1 can TUNA

6. 1 dash CAYENNE PEPPER

7. 2 green onions chopped coarsely

8. 1 sprig ROSEMARY

Step 1

Drain the black beans and tuna cans. Sauté the beans and fish in olive oil, adding rosemary, cayenne pepper, and sea salt.

Step 2

Crack the eggs over the mixture and cover with a pot top so they will cook from steam rising (approx 3 min). Add extra salt if you desire and crown with the green onions.

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