DOWN WITH BROWNIE SUNDAE

December 28, 2009

I'm always down for a little brown or black or yellow or white or whatever hottie comes my way

I’m pretty much down with every color of the rainbow. Call me an equal opportunity banger.  If you photographed all my past play pals, you would have a perverse United Colors of Benetton ad. So long as she’s hot and wild, I will go there. My loins are open-minded and willing to give each and every heritage the opportunity to please and get pleased. What can I say? I have taken to heart what Martin Luther King, Jr. “Let them be judged not by the color of their skin, but the content of their character.” The only thing I would add is “the contents of their pantalones.” We’re all the same color when the bedroom lights are out. So with this inspiring call to tolerance in banging and life, I give you this sundae I made for a lady of a Latin heritage. She salsa-danced with her hips on my loins and made me scream “Ay dios mio!”

Total time: approximately 10 minutes

Projected cost: $6

Drinking Buddy: Brandy or cognac
Ingredients (serves 2):

1. 2 scoops vanilla ice cream

2. 2 tbsp butterscotch

3. 1 handful raspberries

4. 2 PINCH YOUR ASS-BERRY BROWNIES

5. 1 small handful chopped walnuts

Step 1

First heat up the butterscotch. Lay a brownie bed, scoop ice cream on top, surround with raspberries, pour over the hot butterscotch, and crown with walnuts and go nuts!

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HOT LIKE A CHEETAH FAJITA SINWICH

December 21, 2009

Run like a cheetah to tap that booty

There are some people out there too fine for their own good.  You know the type I’m talking about.  It’s as if they are cursed to roam the earth surrounded by an unsightly subspecies, the rest of us. That’s how I feel every time I’m around someone so stunning, I wonder if perhaps my sins were not too great to exclude me from a heaven membership. Fat chance of that.  The beta person would not dare try to engage the near-mythical sexual creature for fear of abject humiliation.  But I always take the “fake it ‘til you make it” approach, which sometimes pays back in decadent dividends.  When you do step up to the plate, be ready to knock it out of the park by having a plan. I’m cocky about my cooking skills. So with swagger and spitfire I invite the sexier-than-thou and let them know not coming to my place for some grub will be their loss.  No cheetah will deny the rarefied opportunity to sample your fajita sandwich.

Total time: approximately 25 minutes

Projected cost: $6

Drinking Buddy:BANGARITA

Ingredients (serves 2):

1. Mayonnaise to taste

2. 1 tbsp CALIVIRGIN olive oil

3. 4 dashes fajita seasoning

4. 2 sandwich rolls

5. 2 GREENSBURY MARKET organic chicken breasts

6. 1 onion sliced in long strips

7. 1 red bell pepper sliced in long strips

8. 1 lime wedge

9. 1 small handful cilantro chopped coarsely

10. 1/2 AVOCADO sliced thinly

11. 1 tomato sliced thinly.

Step 1

Slice the chicken breasts into long thin strips and marinate in limejuice and 1/2 the fajita

seasoning (approx 15 min).

Step 2

Sauté the onion, bell pepper and cilantro in olive oil until they soften (approx 4 min).  Create room in the pan and sauté the chicken next to but separate from the veggies (approx 3 min).

Step 3

Assemble the sandwich.  First split the rolls down the top, and then spread mayo as needed.  Stuff each roll with veggies, chicken, tomato and avocado.

Serve this gringo twist on a Mexican classic with a some GARLICKABLE FRIES.


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HOT DATE SHAKE

December 16, 2009

Date shakes make booties quake

After your hot date gets hotter and steamier, cool off with a refreshing date shake.  There is nothing like the taste of ancient lands to flavor the already classic crowd-pleasing milkshake.  The Mesoptamian and Egyptian culinary culture grew from dates, which flavored just about every meal.  Considering the plethora of kinky among the originators of civilization, it’s a safe bet that using dates will help you evoke ancient sex gods.  Just imagine the power of Ra pulsing through your body as you indulge in all manner of ethereal pleasures.  Sip on that shake of yours, and get back to work!

Total time: approximately 20 minutes

Projected cost: $5

Eating Buddy: HOT DUMB BLONDIES

Ingredients (serves 2):

1. 2 cups milk

2. 3 scoop vanilla ice cream

3. 2 tbsp HONEY

4. 1 handful of dates

Step 1

Removed the pits from the dates and then thoroughly puree them with vanilla ice cream, honey, and milk until your ready to shake that booty. Garnish with an extra date on each glass if you want to look extra cool.

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KETCHUP SEX PASTA

December 7, 2009

It's important to catch up with old friends with benefits.

It’s always a trip banging someone you haven’t seen in a long while.  The experience seems so foreign, yet so familiar. You remember their curves, their scent, and that thing they do with their tongue.  There was definitely a reason that you once engaged in erotic research together.  A three-course meal that will require half the day to prepare isn’t in the cards with that much catching up to do.  In order to relive those misty watercolor memories of carnal connections, you should make something slamming that can be whipped up in a hurry.  This is the concoction I threw together when such an occasion occurred.  A long forgotten ex in town for business for a night was the lucky recipient of this accidental bang-de-force.  I sent home-girl to her sales meeting with a bounce in her step from a pleasant evening catching up with ketchup.

Total time: approximately 20 minutes
Projected cost: $5
Drinking Buddy: Red vino always

Ingredients (serves 2):
1. 2 dashes salt
2. 1 dash BASIL flakes
3. 2 tbsp CALIVIRGIN olive oil
4. 3 tbsp ketchup
5. 2 handfuls kale
6. 8-OZ spaghetti
7. 2 garlic cloves sliced thinly
8. 1 handful goat cheese
9. 1 small eggplant chopped coarsely
10. ½ apple sliced thinly

Step 1
Create the sauce by sautéing the garlic with olive oil.  Add the eggplant and a shot glass of water and cook until the water is absorbed (approx 3 min).  Throw in the apples, smother them in olive oil, then toss in the kale, spice with salt and basil and cook down the ingredients (approx 4 min).  Squeeze in the ketchup, mix around and slow simmer while you move onto Step 2.

Step 2
Salt the boiling water and cook the pasta al dente. Drain the pasta and add it to the pasta sauce and toss thoroughly.  Plate up the pasta and crumble goat cheese over.

Serve this up quick and get back to the thick.

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DOUBLE E-CUP MORNINGS

December 4, 2009

Go ahead. Cop a feel.

Ever woken up next to someone WAY out of your league? Last night is a blur, you’re unsure of this hottie’s name, and you’re wondering if your benefactor is Make A Wish Foundation.   However you got here is irrelevant should you wish to see this stone-cold sexpot after they walk out your door.  Sure if it was another skank you assured your friends, “I know. It’s been a while. But seriously, dude, I know!” you wouldn’t bother with an Eggo waffle.  But on rare occasions where your lucky ass hits the hookup jackpot, you need to bring your morning A-game.  This is one such meal memorable enough to get a repeat or three-peat or possibly a repeat with a three-peat of conquests. Just ask the ballerina I’m told I picked up at a black tie Art Gala I crashed. Pictures of the two of us in the BG behind celebrities smiling like douches confirms the story, but you could have told me I saved her from a crazy Sheik’s harem and I’d take your word for it. This girl was in a hurry, presumably to pirouette across some stage, so I had to hook her up on the quick.  The cabbage cups made one hell of a carb-light wrap for my tiny dancer to chow on the go.  Later on it was she who called me and texted me and facebooked me and…Chill, homegirl! This dish may just be too effective.

Total time: approximately 10 minutes

Projected cost: $6

Drinking Buddy: Fresh OJ or BANGARITA

Ingredients (serves 2):

1. 2 intact cabbage cups

2. 1 dash paprika

3. 1 dash black pepper

4. 1 dash salt

5. 2 tbsp CALIVIRGIN olive oil

6. 1 handful fresh spinach

7. SIMPLY SEXY SALSA

8. ½ AVOCADO sliced thinly

9. 2 sausages (pork/chicken/veggie) sliced thinly

10. 3 eggs

Step 1

Crack the eggs and whisk them together with the salt, black pepper and paprika.

Step 2

Sauté the sausage with olive oil until they brown on both sides (approx 3 min).  Mix in the spinach and sauté until it wilts (approx 2 min).  Pour in the egg mixture and scramble like a champ (approx 2 min).

Step 3

Scoop half of the eggs in each cabbage cup. Crown with avocado and salsa.

The odds of stopping this BREAKFAST from sealing the seduction package deal are not good.

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BREAK YOUR HEARTY PASTA

December 3, 2009

Each noodle is a thread of attraction sliding down their throat into their hearts.

Pasta was my love long before I appreciated the finer foods.  From the get-go, I slarped down cans of Chef Boyardee pasta letters, crazy for carbs.  You can imagine my frustration over the Atkins zombies ruining food for the rest of us. They don’t understand the rudimentary equation for health: balance of diet and exercise. Therefore their unhealthy dismissal of carbohydrates, the item most essential to early civilization development, makes the pasta pimp in me prep my hand for a bitch-slap.  Pasta gets me off.  It’s that simple. I need hearty fuel to keep me charging ahead when it’s cold and miserable outside.  How else am I going to keep myself charging through the day and make it through to another exhausting evening of cooking to bang?  There are too many hearts to break to get weak and mopey due to lack of premium gas pasta power. Your date will be equally stoked for the hearty comfort…unless they are an Atkins freak. Those folks are more likely to smothers their bun-free burger in cow’s blood and howl at the full moon.  FYI- Werewolves are hot in the sack, but my doctor says the claw marks dug into my back will probably scar.  Let this be a warning to Cook To Bang’s Team Jacob readers.

Total time: approximately 20 minutes
Projected cost: $7
Drinking Buddy: Red wine, sucka! Lots of it.

Ingredients (serves 2):
1. 2 tbsp CALIVIRGIN olive oil
2. 1 28-OZ can of crushed tomatoes
3. 1 kale bunch
4. 1 radish bunch with stalks/leaves
5. 1 tsp parsley flakes
6. 2 dashes salt
7. 2 sausages chopped into bite-sized pieces
8. Parmesan to taste
9. 2 garlic cloves sliced thinly
10. ½ lb whole wheat spaghetti

Step 1
While the spaghetti boils, complete steps 2 & 3. Once al dente, drain and mix in the complete sauce and crown with Parmesan, as you like.

Step 2
Wash the radishes, chopping the stocks and leaves into smaller pieces. Cut off the ends of the radish and slice into bite-sized rounds. Wash the kale too and cut into smaller pieces.

Step 3
Sauté the garlic and radishes in a stockpot until they soften (approx 5 min).  Add the radish leaves and kale and cook until they wilt like spinach (approx 3 min).  Push the sautéed veggies to one side and sauté the sausages until they brown (approx 3 min).  Pour in the tomato can, using a blunt object to pulverize them even further.  Spice the sauce with salt and parsley flakes, slow simmer until the pasta is ready, and then go back to Step 1.

This heartiest of hearty pastas goes great with GARLIC (MY BALLS) BREAD. More carbs, yay!

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CHARD ON EGGS

November 18, 2009
chard eggs served

Breakfast totally gets me hard

Breakfast just gets my juices flowing if you catch my drift.  And it’s not just because of morning wood.  Eating something delicious and nourishing in the cold, dark hours of a new day puts in a good place.  It’s not unlike morning sex. The combination of the two sends me to work with a bounce in my step that no micromanaging boss could take away.  So when captain douche bag stops by your cubicle to ask how that report is coming along, you can look them in the eye, smile and say, “I’m right on top of that.”  What you’re really thinking is, “I spent my morning humping, pumping and then munching, so suck it, boss man.”  Now get on with your day because you have a night of cooking and banging to look forward to while your boss will go home to cry into a bowl of soggy Cheerios.

chard eggs prepTotal time: approximately 10 minutes
Projected cost: $5
Drinking Buddy: Free squeezed OJ or NOT-SO-TEENY WEENY BELLINI

Ingredients (serves 2):
1. 1 dash paprika
2. 1 dash garlic salt
3. 2 massive handfuls chard
4. 1 tbsp CALIVIRGIN olive oil
5. 4 eggs
6. ½ AVOCADO sliced thinly
7. 2 bacon strips

Step 1
Chop the bacon into nibbles.  Wash the chard and chop.
chard eggs chop
Step 2
Beat the eggs with garlic salt and paprika.
chard eggs beat
Step 3
Fry the bacon in the olive oil until crispy.  Throw in the chard and cook down (approx 2 min).  pour in the eggs and ever so slowly scramble so they form in slabs of eggy goodness.  Top it off avocado slices and prepare for liftoff.
chard eggs scramble

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GOLDEN METEOR SHOWER

November 16, 2009
13521092

The sky is falling...so is your underwear!

For the uninitiated, tonight or more accurately, early tomorrow morning, November 17, 2009 the Leonid Meteor Shower will be on full display.  Viewing times will vary depending on your location, but it will be past your bedtime (approx 11pm-4am). Specific info can be found here:

http://www.space.com/spacewatch/091113-2009-leonid-meteor-shower.html

A better date activity there could not be. Rest assured, you know I will be banging under an exploding sky!  So if you have a special someone you want to share a quiet, albeit cold (for my Northern Hemisphere readers) night, prepare yourself.  A late night picnic under a kaleidoscope sky is sure to get you laid.  Who said romance is dead?  Below are suggestions on how to maximize a date of cosmic proportions:

It’s going to be cold.  You don’t want to get frostbite on your naughty bits. BRING:

Heavy blankets
Sleeping bag
Air Mattress
Pillows
Flashlight
Warm coat
Hat
Scarf
Music
Condoms
Intergalactic Lube

You want something to nibble and something warm and possibly boozy to sip on.  Here are suggestions from the CTB canon to SERVE:

SMOKING HOT PEPPERMINT FATTY

CHICKEN WING FLING

WRAP YOUR PROSCIUTTO AROUND MY FIG

BUST-A-NUT SQUASH SOUP

PIMPIN’ PUMPKIN SOUP

PINCH YOUR ASS-BERRY BROWNIES

LECHEROUS LEMON BARS

Enjoy the show courtesy of the Universe. Happy banging!

lodge_3

Honey, let's get busy while Orion watches!

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BEET YO-GURT-LE OFF SALAD

November 11, 2009
beet yo-gurt-le served

Beet it because they need it!

Girdles are the absolute worst!  I find clothing abhorrent. If nudist colonies weren’t of the fugly side of life, I might join them.  So I settle with having a no-clothes policy in my house.  My friends thinks it’s a little weird, but my late night companions don’t seem to spend an evening playing Nintendo Wii tennis naked.  You ain’t seen nothing until you spy with your little eye naughty bits flying around hitting a video backhand.  But clothes are a mandated part of polite society so I settle for accessorizing.  One accessory I cannot abide by is the girdle.  Do we really need more obstacles to get through?  At least the bra and panty line of defense is a pleasure to view at while sneaking behind enemy lines.  Luckily this salad is healthy and with repeat meals could reduce the reason for the same fuglies at the nudist colony to ever wear a girdle when they begrudgingly go to work dressed.  Chock the flavor and cool red staining effect from the beets foreplay.

beet yo-gurt-le prepTotal time: approximately 1 hour
Projected cost: $5
Drinking Buddy: SLUTTY TEMPLE, red and slutty is the theme

Ingredients (serves 2):
1. 4 tbsp Greek yogurt
2. 1 dash salt
3. 3 2 large BEETS with stocks and leaves
4. Lemon juice to taste

Step 1
First chop away the stocks from the beets.  Wash the stocks/leaves thoroughly.  Chop away and seperate the stocks from the leaves, cutting them both smaller.
beet yo-gurt-le chop
Step 2
Submerge the beets and stocks in boiling water and cook until you can easily penetrate the beets with a fork (approx 30 min).  Drain the water and throw the beets and stock in ice water. Remove the boiled stocks and add them to the chopped beet leaves.  Once the beets are cool, you can easily remove the skin before you slice them into thin rounds.
beet yo-gurt-le boil
Step 3
Assemble your salad by laying a foundation of leaves/stocks, artfully place the beet rounds above, and smother the money shot of yogurt on top of each plate’s face. Squeeze a little lemon juice for some extra tang.
beet yo-gurt-le assemble
Serve this salad after a weekend of sexcess.
beet yo-gurt-le served 2

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SQUASHTACULAR

November 9, 2009
spicy squash casserole served 3

Squash all resistance to your charms!

Some knucklehead who probably hasn’t seen a naked woman since his subscription to National Geographic ran out told me squash ain’t sexy.  Granted it doesn’t pack the same luscious sex appeal as an oyster or fig, but damnit, squash has gotten me laid plenty of times.  Squash is the perfect fall ingredient to prep you for the cold winter that lies ahead.  They are inexpensive, tasty and versatile as a bisexual Cirque du Soleil performer.  My problem is that I keep going back to my classic squash dishes.  But you gotta break out of routine, no matter how awesome that routine might be, if you hope to attain glory.  This little Frankenstein’s monster brought honor to my family; my reputation as a lady-slayer stands untarnished.  It was spicy, sweet and comforting all at the same time.  My one caution is that this side dish very well may outclass the rest of your meal.  So cook with bravado!

Total time: approximately 8 minutes
Projected cost: $7
Drinking Buddy: Hot Cider with a splash of bourbon

spicy squash casserole prepIngredients (serves 4):
1. 1 apple
2. 2 dashes CAYENNE PEPPER
3. 1 dash salt
4. 2 dashes cinnamon
5. 2 tbsp CALIVIRGIN olive oil
6. 3 petit pan squash
7. 4 globe squash
8. 2 large handfuls shredded mozzarella
9. 3 garlic cloves sliced thinly

Step 1
Preheat the oven to 350°F/175°C.  Slice the ends off the globe squash and cut into thin rounds.  Do the same for the petit pan squash.  Toss the squash with the garlic, olive oil, cayenne pepper and salt.  Lay them out in a large flat baking pan.
spicy squash casserole squashes
Step 2
Core and slice up the apple into thin slices.  Lay them evenly over the squash and season with cinnamon.  Scatter the cheese across evenly and you’re ready to rumble.
spicy squash casserole apple cheese
Step 3
Throw the casserole in the oven and bake until the apples and squash soften, and the cheese melts (approx 30 min).
spicy squash casserole bake
Serve as a kickass side to any number of outstanding ENTRÉES. You could eat it solo, it’s that good.
spicy squash casserole served 2

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