BIG PIMPIN’ BBQ SHRIMP SALAD

September 27, 2010

Go Big Pimpin' or go home alone.

Sometimes you gotta big time your salads.  Sure you could serve your date up a simple green salad. But unless you’re following it up with some bodacious entrée, that date of yours will lose interest long before dessert. And that’s if they don’t fall asleep face-first in your uninspired salad.  That is why I went all big pimpin’ with this salad. The hot Chiquita bonita I had over wanted something slamming that would not be expanding her sexy backside.  Aye yi, la Capitan!  The result: our expectations (her appetite; my libido) were surpassed.  I might as well have been drinking Chardonnay out of a pimp chalice with the Cook To Bang logo written in diamonds. Read the rest of this entry »


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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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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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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BANGING FLURRY EGGPLANT CURRY

November 2, 2009
eggplant curry served

Unleash the fury, with some banging curry!

For me, banging comes in waves.  Sometimes I’m banging everything sexy in a 10-mile radius.  Other times I am sitting alone in the dark wondering why not even my D-List booty calls aren’t returning my texts.  Peaks and valleys, strikes and gutters, dude.  My advice for dealing with this is to capitalize on those moments when you can bang the hottest piece of ass even wearing filthy sweatpants and crocs.  Savor these times as if they were your last and by god man, bang them good and proper so they don’t vanish and tarnish your reputation as a lousy lay.  Winter can be a lonely mistress.  The best solution is to warm yourself back up with the spice of life.  Nothing gets that done quite like spicy food and a hot snuggle buddy or three.  When the snow flurries keep you inside, be sure to have something warm and sexy to flurry on.

Total time: approximately 40 minutes
Projected cost: $20
Drinking Buddy: Beer or a mango lassi

eggplant curry prepIngredients (serves 2):
1. 1 tbsp CALIVIRGIN olive oil
2. ½ cup plain yogurt
3. 1 tsp ground cumin
4. 1 tbsp curry powder
5. 1 handful chopped cilantro
6. 1 onion chopped coarsely
7. 1 large eggplant
8. 1 tomato chopped coarsely
9. 1 small handful GINGER finely chopped
10. 2 garlic cloves finely chopped
11. CHILI PEPPERS at your discretion

Step 1
Preheat the oven to 450°F/230°C.  Throw the eggplant in the oven and roast until the eggplant softens (approx 30 min).  Remove from the oven, allow to cool, peel away the skin, and then cut the meat into bite-sized cubes.
eggplant curry roast
Step 2
Sauté the onions with the cumin, garlic and ginger until they soften (approx 3 min).  Throw in the tomatoes and cook until they stew (approx 2 min)
eggplant curry saute
Step 3
Throw in the eggplant, spice with the curry powder and chili pepper and cook in the flavor (approx 3 min).   Add the yogurt and cook until it all becomes creamy curry goodness (approx 2 min).  Throw in the cilantro and you are good to go.
eggplant curry eggplant yogurt
Serve this curry dish with your favorite RICE DISH or some delicious naan.

eggplant curry served 2

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CAN YOU FIG IT? SINWICH

September 21, 2009
Can you fig it?   Yes you can!  Can we fig it?  Yes we will!

Can you fig it? Yes you can! Can we fig it? Yes we will!

As long as you can fig it, we can dig it! At least that’s what Eve told me when I crashed a party at the Garden of Eden. It was a pretty epic throw down with animals of paradise serving up all manner of hors d’oeuvres from the bountiful fruit found in the garden. God was DJ’ing, digging in his crate of music not-yet-invented to keep the party hopping. The best part was that everyone was naked, unaware that their hot bodies were meant to cause them shame. Adam was too busy discussing his odd mass of body hair around his pubic region with my wingman the snake to notice that I had led Eve away to fix her up some food of biblical awesomeness. I gathered all the goods throughout the garden and slapped it together. Did you know English muffins grew on trees before Original Sin? Eve was all about it and more than down to commit sins not yet documented. Post-coital, totally out of breath, Eve was hungry once more. I was on my way out, but my man the snake that just whooped Adam’s ass in a nectar-drinking contest, tossed her an apple as we vanished into history once more.

fig sinwich prepTotal time: approximately 7 minutes
Projected cost: $8
Drinking Buddy: SAN-GRAB-YA SANGRIA or holy water (just add vodka)

Ingredients (serves 2):
1. Mayonnaise (or your favorite condom-ment)
2. ½ AVOCADO sliced thinly
3. 1 green onion chopped coarsely
4. 1 English muffin
5. 1 tomatoes sliced thinly
6. 4 FIGS sliced thinly
7. 1 small handful fresh BASIL

Step 1
Split the English muffin in half and toast it. Spread a little mayo or the condom-ment that gets you the wettest. Add green onion, tomato, avocado and crown it all with some kick ass figs.
fig sinwich assmeble
Serve it up to your date and commence with some original sin!

fig sinwich served

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SOLDIER BOY SINWICH

August 28, 2009
The man in the black pajamas makes a mean sandwich. Don't flavor with napalm!

The man in the black pajamas makes a mean sandwich. Don't flavor with napalm!

“You want boom boom?” asked two Vietnamese hookers on a moped. I was in Hanoi, trekking around in search of mayhem and kick ass pho (Vietnamese noodle soup). I don’t pay for sex. No offense to those who hire whore now and again. My charm and cooking skills are enough to get girls naked. But these two young trollops were hot and the mathematical possibilities enticing it. So I asked them, “Will you love me long time?” They nodded and beckoned me to get on the back of their motorbike. So I countered, “Are you so horny?” Damn straight they were. The cherry on top was when I asked them to call me “Soldier boy.” One said, “We give you boom boom, soldier boy.” The other added, “Me so horny. We love you long time.” I had a Full Metal Jacket growth in my pants, but contracting GI Joe Kung Fu grip wasn’t recommended in my Lonely Planet guide. So I declined their offer for boom boom. Instead I got this chicken sandwich from a street vendor that was amazing, although not quite as interesting as the international incident I passed up. To all the girls I have banged since…You’re Welcome!

Total time: approximately 20 minutes
Projected cost: $7
Drinking Buddy: Beer or a PANTY DROPPING SHANDY

vietnamese chicken prepIngredients (serves 2):
1. 2 sandwich rolls
2. 1 tsp lemon juice
3. 1 tsp soy sauce
4. 1 tsp oyster sauce
5. 1 tsp fish sauce
6. ½ onion chopped coarsely
7. 1 carrot sliced thinly
8. 1 tomato sliced thinly
9. 2 chicken breasts
10. 1 handful shredded coconut
11. 1 handful cilantro chopped finely
12. 1 CHILI diced finely
13. 1 tbsp vegetable oil (not pictured, St. Peter has already taken note)

Step 1
Mince the chicken and then marinate with cilantro, chili, onion, coconut, soy sauce, fish sauce, oyster sauce and lemon juice (approx 15 min).
vietnamese chicken marinate
Step 2
Cook the chicken thoroughly with vegetable oil (approx 5 min). Slice open the bread rolls and stuff the chicken into them. Add the tomato and carrot slices and shut the sandwich, soldier boy.

vietnamese chicken cook assemble

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WRAP THAT HIPPIE BURGER UP TIGHT

July 16, 2009
This wrap is both Sexy and environmentally friendly!

This wrap is both Sexy and environmentally friendly!

Calling all hippie hotties! They are few and far between.  Most of these moonbeaming beauties’ looks have faded away like Jerry.  Yoga and clean living have saved a few, not to mention the new recruits who haven’t become jaded by the man keeping them down.  To those I merely say, “You hungry for some like totally dank organic yumminess?”  Bring that free lovin’ attitude of yours and a bottle of something “heady”.  I’ll crank some Dead bootlegs that I’ve been hording for just such trip down the hairy rabbit hole.  Keep on keeping on down the road now.  Take a wrap for the road you’ll be “Truckin’.”

veggie burger wrap prepTotal time: approximately 15 minutes
Projected cost: $5
Drinking Buddy: SLUTTY TEMPLE

Ingredients (serves 2):
1. 2 handfuls lettuce chopped coarsely
2. 4 steamed BEETS chopped in rounds
3. 2 tbsp salad dressing (chef’s choice)
4. 2 burrito-sized tortillas
5. 2 veggie burgers
6. 1 small handful slivered almonds
7. 3 1 tomato chopped coarsely
8. 1 small handful or feta cheese.

Step 1
First grill or pan-fry the veggie burgers and cut them up with the spatula.
veggie burger wrap grill
Step 2
Assemble the wrap in a long thin line across the tortilla laying out the lettuce, beets, tomato, almonds, feta cheese and veggie burger. Add any dressing or sauce.
veggie burger wrap assemble
Step 3
Wrap them up folding the tortilla a third of the way over, fold over the left and right ends, and roll it over the top.  Cut the wraps in half.
veggie burger wrap tortilla
Serve up the wraps solo or with some SOUP.
veggie burger wrap served

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SINFUL SALVATION SALAD

June 17, 2009
Eternal culinary salvation is at your fingertips.

Eternal culinary salvation is at your fingertips.

Praise the Lor…no wait…praise the whores!  May all the sinners of the world indulge without fear of reprisal from the cock-blocking conservatives.  Who are they to say what body parts you can or can’t slather in salad dressing?  Do my nipples smothered in Japanese miso dressing condemn me to eternal damnation?  Alas, my conscience says NO!  Fear not the reprisals from an angry God bent on you burning in hell fire with sharp pitchforks piercing your soft bum.  Instead we must continue our hedonist ways for the sake of our fellow sinners.    This salad is all about indulging without risking tainting your soul or your healthy diet regimen.  So dig in and feel no shame.  You are loved.  Amen.

salivate for this salad prepTotal time: approximately 10 minutes
Projected cost: $7
Drinking Buddy: White wine or a PANTY DROPPING SHANDY

Ingredients (serves 2):
1. 1 chicken breast baked
2. 1 hard-boiled egg
3. Japanese miso dressing
4. 1 handful of dried cranberries
5. Lettuce
6. 1 tomato cut in wedges
7. ½ an AVOCADO sliced thinly

Step 1
Chop the lettuce into bite-sized pieces.  Slice the hardboiled egg thinly.  Cut the chicken into long strips.salivate for this salad chop chop

Step 2
Lay out each plate in this order: lettuce, tomato, avocado, chicken, egg, cranberries and lastly Japanese miso dressing at your discretion.salivate for this salad mix

Serve up without shame or fear of religious reprisal.

salivate for this salad served

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