LAST GASP OF SUMMER BBQ PINEAPPLE

August 29, 2014
If this can't breathe some heat into your fall...you best get used to a cold empty bed.

If this can’t breathe some heat into your fall…you best get used to a cold empty bed.

Hold on tight to the memories. The warmth of the air made it unnecessary for people to wear layer upon layer of clothing. Summer flings are winding down, or in some cased winding up…for the long winter that lies ahead. Bikinis and mankinis are being put away in boxes to collect dust, dry as a bone. Can you blame us for being a tad wistful over the season we left behind? Fall’s great with the accessories (I’m partial to sweaters), but just for now, with this pineapple in my hand, I’m keeping things warm and shimmery. The succulent pineapple meat charred over fire sends me right back to that moment on the beach, laying post-coital on a hammock with a local lovely feeding me freshly grilled pineapple. So yeah, bring your own special memory of summer back with a vengeance. Chances are the lucky someone you grill this pineapple for has their own wicked summer senses to reignite. Read the rest of this entry »


SHROOM SHAKE THE ROOM BURGER

August 13, 2014
Shroom Shroom Ka'Boom!

Shroom Shroom Ka’Boom!

Feel that rumbling?  That’s not your stomach growling for something homemade and delicious.  It’s the sound of a dance party emanating from a sandwich, reverberating across the room and making everything turn raver-licious.  Close your eyes and you will see strobe lights.  Suddenly we are all wearing baggy pants again and dancing with glow sticks, blissfully unaware how ridiculous we look to anyone sober. Like we care, right?  It’s 1999 all over again and I know the DJ.  Think of this shroom burger as the ultimate disco biscuit.  It is so damn good, you feel like you are high on god knows what.  You will certainly appear more attractive to whomever you serve it to.  Now the two of you can shadow dance with your hands like epileptic classical music conductors.  Rave on ‘til the break of dawn! Read the rest of this entry »


SUMMERTIME ROLLS

June 9, 2014

Jane says, “I’m gonna kick tomorrow.” Yeah right! These summertime rolls are too damn good!

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 »


THEIR LOSS GRILLED SQUASH

June 26, 2013
Rejection is merely a learning opportunity so you can pull hotter ass later.

Rejection is merely a learning opportunity so you can pull hotter ass later.

The way I look at it, anyone foolish enough to turn me down for sex is only punishing themselves.  They will spend the rest of their lives wondering “what if?” while hearing field reports from their friends and family members how amazing I am in the kitchen and sack.  No hard feelings on my end.  Their loss is another girl’s gain. I (you) will bang plenty of strange over the course of my (your) cooking and banging career.  Instead of kicking a can down the street in humiliation, I laugh off rejection and learn from my mistakes.  Perhaps I was too pushy, not pushy enough, wasn’t wearing nice enough shoes, or perhaps my devastating good looks and devilish charm brought our their insecurities.  Whatever the case may be, I adjust my approach as needed for the next date who understands how idiotic turning me down would be. The same rules apply with these squash I picked up from the farmer market along with a girl shopping for fresh berries.  We combined our wares in more ways than one.  Neither of lost because we seized the goddamn day! Read the rest of this entry »


COOK TO BANG BRINGS YOU ROOFTOP SUPPER CLUB

September 17, 2012

yes, this is the actual view from the rooftop

A little self-promotion now and again doesn’t hurt. So in an effort to share my love of cooking, I have started a New York City-based supper club. Our inaugural event is this Wednesday on a private rooftop in Greenpoint enjoy an intimate dining, drinking, and entertainment experience with a panoramic view of the New York skyline. My collaborator is Will Holloway, my college friend, fellow food elitist, now blogger  of Rooftop Brooklyn. We are locally sourcing our ingredients for a 6-course meal pairing them with seasonally inspired cocktails and fine wines. Classical guitarist Rupert Boyd who has played Carnegie Hall will round out the evening, creating an enchanting and unforgettable evening. Read the rest of this entry »


VIA BANGRIA

August 17, 2012

Via Bangria via mi cama

This recipe comes from Mandy in Ft. Lauderdale, FL. We had to include a boozy recipe with summer finally here. Mandy writes:

Sangria in summer is necessary for me as the free clinic is to a hooker. I can’t live without some cold fruity wine as the sun beats down. The best way to enjoy it is with as little clothing as possible. No clothing is best. There’s no better way to cool you down after stick summer sex. Plus you can pick out the fruit and eat them off your play pal. The best part of this recipe is that it’s a portable party for backyard BBQs, pool parties, or orgies. Read the rest of this entry »


TIT AND CABOODLE NOODLE SALAD

April 25, 2011

Oodles of naughty noodles

This salad’s got everything you need for simple satisfaction. I’m talking the whole tit and caboodle. Sure it looks simple, but the flavor shall dance on your tongue and tickle your balls/girly parts. This is a new member of my salad repertoire, but goddamn does it bring out the smiles! Refreshing, light, and totally tasty. Come summertime, you will be glad you have this in your arsenal. Few dishes will refuel as cleanly after sweaty summer sex. You’re welcome! Read the rest of this entry »


SOCK-IT-TO-ME SALMON SINWICH

June 8, 2010

Sock my sockeye salmon!

Grilled salmon sandwiches WILL get the attention of just about anyone you care to engage in hanky panky. Give them the unexpected and they shall swoon. At least that is what I find every time I try something new or unusual. Even if you crash and burn, brownie points will be yours. But alas, I vouch for this recipe as “a friend of mine” in the mob tradition. This recipe is worthy of putting my life on the line. I have no quarrels with saying, “Yes, you may shoot me in the face if you don’t like it”. Sock-it-to-me! Read the rest of this entry »


SQUISHY SQUASHY CASSEROLE

August 4, 2009
Squish squash, let's get sauced!

Squish squash, let's get sauced!

This side dish is soft to the touch, yet crunchy in all the right places.  As described, this does not sound like the hard-body of summer vegetable concoctions.  But this dish could help you get that hard beach body all the cool kids seem to be having these days.  This casserole is light, full of flavor and pack a wallop of flavor-filled fungasms.  This particular dish was an experiment in how to cook summer squash besides on the grill.  A tough act to follow.  It provided great company for the grilled chicken I served to this annoying date.  The date was a bust, but luckily I got my jollies from this casserole.  The silver lining never tasted so good.

squash casserole prepTotal time: approximately 55 minutes
Projected cost: $8
Drinking Buddy: Nice cold beer or white wine

Ingredients:
1. 1 tbsp breadcrumbs
2. 2 tbsp olive oil
3. 1 dash paprika
4. 1 dash salt
5. 1 onion chopped coarsely
6. 2 green onions chopped coarsely
7. 4 globe squash
8. 2-ounces goat cheese

Step 1
Preheat the oven to 350°F. Grease a baking pan or deep wide pie-pan with olive oil.  Chop the squash into ½ inch rounds.  Line the pan with a layer of squash rounds, throw the onions over and crown with half of the goat cheese.  Set down another layer, use the rest of the goat cheese and crown with green onions.  Pour the remaining olive oil, season with paprika and salt, and evenly distribute the breadcrumbs over the top.
squash casserole assemble
Step 2
Throw the squash in the oven and bake until the veggies soften and the top browns (approx 45 min).  Serve up on plates as a lunch or to compliment an ENTRÉE.
squash casserole bake

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SALMON GRILLS AND PASTA THRILLS

June 8, 2009
This fish dish offers thrills, grills, and hopefully no spills.

This fish dish offers thrills, grills, and hopefully no spills.

Some naysayers will claim that salmon is a boring fish to eat.  So predictable, so typical, so uninspired. You have my permission to give them an atomic wedgie for believing they think outside of the box.  These people haven’t left the box since slap bracelets were in.  Salmon is only as boring as the chef cooking with it.  Think of it salmon as a blank canvas for a painter or a mold of clay for a sculptor.  You could just paint a still life or sculpt a symmetrical vase.  But you could also create something groundbreaking that will shake the art world to its self-righteous core.  Now translate that “fuck the norm” attitude to your culinary creations.  Throw some flare into that fish and your night’s post-curricular activities will be rated for Mature audiences only due to nudity, sexual content and adult language. Violence will be notably absent.

salmon pasta prepTotal time: approximately 20 minutes
Projected cost: $14
Drinking Buddy: White wine

Ingredients (serves 2):
1. 1 tsp of sea salt
2. 8-ounces of dry penne pasta
3. 3 tbsp of olive oil
4. 1 lb SALMON filet
5. 1 handful of sliced mushrooms
6. 1 onion chopped coarsely
7. 1 handful of fresh ROSEMARY
8. 2 garlic cloves chopped finely
9. 1 lemon halved

Step 1
If you are grilling with charcoal, get the coals going.  Marinate the salmon in 2 tbsp of olive oil, pluck the rosemary from the sprig and squeeze ½ the lemon over it.
salmon pasta marinate
Step 2
Boil the penne al dente, seasoning the water with olive oil and sea salt (approx 10 min).  While you wait for the pasta to boil, move onto Step 3.  When the pasta is ready, drain and mix it in with sautéed veggies in Step 3.
salmon pasta boil mix
Step 3
Sauté the garlic and onion with the remaining olive oil on medium heat.  Mix in the mushrooms and sauté it all with sea salt ½ tsp of salt until they are soft (approx 6 min).
salmon pasta saute
Step 4
When the charcoal or gas grill is ready, throw the marinated fish on.  Pour the excess marinade over the fish and put on the lid.  Grill until the outside of the fish whitens and the inside is a pinkish white (approx 5 min).  salmon pasta bbq serve it

Serve pieces of salmon over plates of pasta and squeeze the remaining lemon.
salmon pasta served 2

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