What’s the first thing you think of when I say MENUDO? You probably are thinking about a crappy Latin boy band from the 80’s. This is truly unfortunate. You are letting outdated pop culture byproducts cloud your judgment. Let me educate you unfortunate souls on menudo mix. This simple Mexican blend of herbs and spices (oregano, crushed red pepper flakes, onion powder, cumin, and onion powder) can take some dishes from bueno to AY CARUMBA! Like Ricky Martin’s career, this is certainly the case with this dish. Shrimp have the glorious ability to absorb almost any flavor into its awesome texture. Keep them in their shells and you will have flavor to spare. You just have to bring the same amount of flare into the bedroom as Menudo brought on stage for the millions of 80’s teenage girls in their neon leggings and jelly shoes. I have faith in you. So next time you think about Menudo, eat without prejudice. Read the rest of this entry »
If you’re looking at this site, you are most certainly asking for trouble. This is not a nice blog to share with your grandmother. Perhaps your mom, if she’s open-minded or a hot MILF. The Cook To Bang staff warns you that our content may cause increased heart rate and libido. But can you blame us? We are all hopped up on this Atkins-friendly low-carb protein-blast salad. Every bite brings us closer to walking confidentially in thongs in South Beach. We employed the countless fad diets and a massive dose of steroids to make us beach ready. You’re wondering if the risks to my health and mental state for bedlam rock-star food orgies were worth it. You think this hot ass and glistening bedroom muscles are some accident? Read the rest of this entry »
I’m gasping for air as I write this post. Good god is this veggie chili sexy, healthy and satisfying. Trust me when I say this is going to be a challenge to not eat it all before I bring it to the Super Bowl party this weekend. It’s like waiting for marriage to engage in sexual relations. It’s a nice idea in theory. But seriously, why? Sure it might feel great to finally experience pure ecstasy with the person you will spend the rest of your life. But then again it might be a huge let down when you finally claim what’s yours. Luckily you don’t have to worry about that with this chili dish. It actually tastes better the next day once the flavors have wrapped their legs around the veggies and grinded until they make culinary cunnilingus. If you do manage to keep this ridiculously healthy chili around for the Super Bowl or other party, you will certainly be busy taking down phone numbers from eager foodies with an appetite for you. Take a number.
Total time: approximately 45 minutes
Projected cost: $8
Drinking Buddy: A beer, margarita or other football-watching beverage
Ingredients (serves a party or 2 hungry people for days):
1. ½ cup of vegetable oil
2. 1 tablespoon of dried oregano
3. 1 8-ounce can of corn
4. Sour cream for garnish
5. 1 teaspoon of salt
6. Shredded cheddar cheese for garnish
7. 2 tablespoons of ground cumin
8. 1 28-ounce can of whole tomatoes
9. 1 can of garbanzo beans
10. 1 can of black beans
11. 2 stalks of celery chopped coarsely
12. 1 green pepper chopped coarsely
13. 1 red pepper chopped coarsely
14. 4 cloves of garlic chopped finely
15. 2 dried New Mexico chilies
16. 1 large carrot peeled and chopped coarsely
17. 1 yellow pepper coarsely
18. 1 onion chopped coarsely.
19. 2 handfuls of mushrooms chopped coarsely
Heat up the vegetable oil in a stockpot on medium-high. Sautee the garlic solo until they brown (approx 30 seconds). Cook the onions until they become translucent (approx 2 minutes). Throw in all the carrots, celery, yellow, red and green peppers and cook until they soften, stirring occasionally. (approx 15 minutes)
It’s time to spice things up. Cup up the New Mexico chilies, then toss them into the pot with the mushrooms let it simmer (approx 2 minutes). Now smack it all up with ground cumin, oregano and salt and cook in the flavor (approx 10 minutes).
Open up the can of tomatoes and drain the juice into a bowl before chopping the tomatoes up coarsely. Add the tomatoes and juice onto the pot and cook until the tomatoes dissolve and become part of the sauce (approx 10 minutes).
Drain the liquid from the cans of corn, garbanzo beans and black beans, then dump them all into the pot and cook them with all the other goodies until they become united in their chili power (approx 10 minutes). Serve up with a sexy selection of toppings like shredded cheddar, sour cream and diced red onions.