You can almost hear the steel drums and kinky Reggae when you slurp this sexy take on a Caribbean classic. It takes a little work to harness the flavors, but trust me when I say it’s well worth the time (hint hint). Shrimp mango bisque is both nutritious and loaded with aphrodisiacs that will put you on the path to gratification. The sweet taste of mango compliments the spices; the shrimp are just begging to soak in the sweet and spicy flavor bursts. My first encounter with this dish was at Club Med in Turks and Caicos as a child rather clueless as to why the adults danced so closely together after a downing a bowl. Perversity and ingenuity have since led me to honing the recipe to what you see before you. SMACK MY BISQUE UP has become a reliable go to dish that brings that Caribbean sunshine to my kitchen and bedroom even in the dead of winter. Go on, make Bob Marley proud!
It’s time to apply the philosophy of MTV’s Pimp My Ride to your dinner. Say you have a taco recipe that is so-so. Your tacos will feed hungry people, but chances are no one you’ve served them to have torn off their clothes to show their appreciation. That is a damn shame Cook To Bang will rectify. We’re taking a simple taco recipe, supping it up with aphrodisiac-laden flavor, and letting that shit ride across your plates then down your gullets faster than you can say, “I’ll get some protection.” I learned a similar recipe while acting a fool in Baja California chasing senoritas while downing margaritas. These tacos sure made my beach side dalliances more enjoyable. I smuggled the recipe across the border along with some fireworks and KABOOM! Pleasant pimpin’. Read the rest of this entry »
I used to stamp my little feet as a child when someone called me a shrimp. It drove me batty that I wasn’t a “big kid”. Time changes everything. Call me a shrimp as an adult and I’ll thank you, and then fantasize about buttery, garlicky goodness. I am the first to admit that I’ll get trampy for shrimp scampi. A note to the ladies: you too can put a man like myself under your spell with this dish. There’s something amazing about cooking shellfish in this velvet sauce that grants the chef the power of mind control. It’s been that way ever since I stole the recipe from a heavily guarded underground vault in Switzerland. Sure I am wanted by Interpol, but I did it all for you, dear reader. Who loves ya? Read the rest of this entry »
With much respect to Jane’s Addiction. Better music to bang to there could not be. Nothing beats a summertime roll in the hay. Summer sex is sweaty, sticky, and sumptuous. When all have been said and done properly, some light fare is in order. The summer appetite is for something light and refreshing. Heavy, saucy things just don’t do a body warmed by the sun good. That was my conclusion after hiking through the Angkor Wat and Thom ruins all day in the blazing Cambodian heat. The Canadian backpacking aspiring anthropologist/stone cold hottie I met by the tree growing out of the cracks of a crumbled temple and I collapsed into a booth at an empty restaurant when we got back to Siem Riep. Ms. Canada held up two fingers up and we were brought two Angkor beers and two shrimp spring rolls. The nibbles recharged my aching body and overwhelmed sense of wonder. It also got the ball rolling on a beautiful evening performing a clothing optional duet of “Oh, Canada!” Read the rest of this entry »