Cactus isn’t just an icon of the American Southwest. It isn’t just a sharp nuisance that plagues the likes of Wile E. Coyote. No, mi amigos. Cactus is also the source of water when you are lost in the dessert. It can be used as a weapon to protect yourself from Area 51 aliens or the worm creatures from Tremors. But few recognize that it is damn tasty and mighty nutritious. I learned this when I was visiting relatives in Santa Fe from a beautiful mixed Mexican/Native American girl named Lupita. She thought I was funny and for some reason invited me to her mother’s adobe pueblo for lunch. My gringo senses were shocked to see Lupita’s mama slicing up a cactus nopales she cut off massive peyote cactus in their front yard. It was love at first bite. The taste of this imaginative style of fajitas got my mind and loins racing. Sadly, Lupita is a good Catholic girl and did not fall for my charms. I instead plotted how to make this dish my own so I could employ it on my future Lupitas. This dish rarely fails to impress and inspire my dates…to get naked.
Total time: approximately 15 minutes
Projected cost: $7
Drinking Buddy: Cerveza and more cerveza!
Ingredients (serves 2):
1. 1 cactus nopales
3. 2 teaspoons of fajita seasoning
4. 2 tablespoons of olive oil
5. 1 onion chopped into long strips
6. 1 tomato chopped coarsely
7. 1 pound of chicken cut into bit sized strips
8. 1 handful of shredded jack cheese
9. ½ sliced avocado
10. 6 corn tortillas heated (not pictured)
Sprinkle the chicken with 1 teaspoon of the fajita seasoning and allow the flavor to absorb (approx 5 minutes). Stir fry the chicken in olive oil and cook through. Set aside.
Slice off the cactus spikes, skin and edges, then cut into strips. Heat olive oil in a pan and stir-fry the onion until they soften (approx 2 minutes), then toss in the cactus and tomatoes, and sprinkle 1 teaspoon of fajitas seasoning. Stir it around until the tomatoes dissolve and become a spicy sauce coating the onions and cactus (approx 4 minutes). Set aide.
Create a fajita filling station that will give your date(s) an option of what to take. This will allow vegetarians and vegans to assemble something unobjectionable. With any luck, there will be plenty of objectionable activities to follow.
Diddle me this. Diddle me that. Who’s afraid of getting fat? Not I, says the COOK TO BANG chefs who cook healthy, badass food, and then subsequently burn off those calories banging like chimpanzees on meth. So we can afford to indulge in a little turbocharged bar food every once in a while. You deserve to make something ridiculously easy that earns you props from the prissy crowd who “don’t usually indulge in such low brow foods.” So long as they put out after they are put in their place I am down to put up with them. Aren’t the whiners the most satisfying to bang senseless? It’s like wearing out their motor mouths by stuffing they with the tastiest of treats. Ain’t no stopping you from getting some peace…of ass. Read the rest of this entry »
Sometimes you just want to gloss over the cooking and get right to the banging. Understandably so. But know this, my impatient pupil. You could very well jeopardize your whole skeezy agenda by rushing through. You need to at least appear to make the effort and show something for your trouble. So it better be damn impressive if you are going to throw something edible together in less than 10 minutes. Lucky COOK TO BANG has your back with an excessively simplistic finger food that is also reasonably good for you since you are toasting rather than frying in a pan. Behold the Lazadilla, a quesadilla so tasty, easy, and unmessy, that NASA has hired me to make crate-loads of these for the manned Mission to Mars. Hopefully these can at least convince your date to fly you to the moon. Houston, we have no problem! Read the rest of this entry »
“Sometimes you gotta get your apple cleaned!” says my friend working overseas in Hong Kong. I don’t know what that means, but sure. I suppose you could say the same for getting your salad tossed. I’m still unclear on what exactly that means, but I know it’s filthy so get down with the get down. But rather than get lost in semantics, why don’t I tell you a little about this recipe? This dish is sure to get what ever you want tossed. Just don’t toss your cookies, unless you’re into that kinky German shit. Pour me another hefeweizen if that’s your bag. The era of the wrap may be waning, but quick healthy nibbles never go out of style. Portable salad can bring the nasty noise wherever you want to go. A horny hike? Yes! Sex on the beach? Big time! On the International Space Station? Cum in, Houston! The Toss Your Salad Wrap can also be served on a platter to a party where you can pick up a few phone numbers. This SINWICH is just that versatile. You should be too. Read the rest of this entry »
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’.”
Total time: approximately 15 minutes
Projected cost: $5
Drinking Buddy: SLUTTY TEMPLE
First grill or pan-fry the veggie burgers and cut them up with the spatula.
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.
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.
Serve up the wraps solo or with some SOUP.
Hola, amigos. Breakfast burritos makes your game grow.
The breakfast burrito is amazingly versatile in its ease to make and ability to please. The only ingredients you absolutely need are eggs, tortilla and hot sauce. But the more sexy ingredients you can add, the greater the meal. Be bold, be imaginative, be victorious! Below is a recipe based on what was in my fridge at the moment. My date had no complaints since she downed the burrito in three large bites then dragged me by the hand back to bed. Much praise for the people of Mexico and their culinary masterpiece. Mornings have never been so easy. Ole!
Total time: approximately 10 minutes
Projected cost: $5
Drinking Buddy: Orange juice or beer if it’s one of those mornings
Ingredients (for two burrito):
1. 2 tortillas
2. 1 teaspoon of salt
3. 1 tablespoon olive oil
4. Hot sauce (chef’s choice)
5. 1 sausage link cut into thin strips
6. ½ a jalapeño diced
7. 3 eggs
8. 1 handful chopped cilantro
9. 1 tomato chopped coarsely
10. 1 handful jack or mozzarella cheese
11. 2 green onions chopped coarsely
12. 2 handfuls of fresh, washed spinach
Cook the sausage strips in a pan on medium heat without oil until they brown, set aside. Beat the eggs with cilantro and salt. Turn your oven to the lowest setting (about 150 degrees F) and warm up your tortillas.
On medium heat, heat the olive oil into a pan and cook the green onions for 1 minute. Throw in the spinach and cook until it wilts. Pour in the egg mixture and scramble it until it is still moist but not runny. Turn off the heat, throw the cheese over the eggs and cover with a lid so the cheese melts.
Remove the tortillas from the oven and place on separate plates. Drop half the sausage into each, and then place eggs into each pocket. Crown each burrito with tomatoes and hot sauce before rolling it up tight. Serve with orange juice or beer if you’re nursing a hangover.
Here is CTB’s very first promo. Stay tuned for many more video tutorials on recipes, seduction techniques, etc. This one is here to show you just how easy it is to COOK TO BANG. Senorita Fajitas recipe post coming soon. Thank you for your patronage and keep on COOKING TO BANG!
Just when your toaster oven thought it was safe from your simple seduction sundries, here comes a kinky quesadilla. Buying the ingredients should be the toughest part. Figs can be pricey, but are technically aphrodisiacs of Biblical significance. But isn’t a night of unspeakable acts worth the effort? These quesadillas also make great appetizers to pre-assemble and take to backyard barbecues, Superbowl parties, or swingers orgies.
1. 1 medium sized tortilla
2. 4 thin slices of brie
3. 1 tablespoon of fig jam (or sliced figs)
4. 1 handful of crushed candied walnuts
Spread the fig jam evenly over half the tortilla, place brie and candied walnuts on the other half, and close together. Step 2
Place it in toaster oven and cook for dark toast mode or grill in a pan until each side is browned. Cut into four pieces and serve plain, with sliced avocado or with mango salsa.
Congratulations! If you are making this dish, your date slept over. This dish takes a while so they better be worth it or you’re better off toasting some Eggos and stuffing them in a cab. But if this is the ONE, or just an incredible lay you want to keep around, try this dish on for size. It also works great for brunch with friends or family too. Note that not all these ingredients are necessary and you can throw your own favorites in there, but you need the tortilla and eggs.
1. 4 eggs beaten
2. 2 medium or one burrito sized tortilla
3. 2 green onions chopped coarsely
4. 1 sausage (chicken or pork) cut into thin bite sized pieces
5. 1 handful of spinach
6. ½ a tomato chopped coarsely
7. 1 handful of shredded
Mozzarella or cheddar
Preheat oven to 350 degrees. Grease a small casserole dish with butter or olive oil. Stuff the tortilla into the casserole dish so that it lines it. Break up the tortilla if necessary.
Add the spinach, sausage, tomato and green onions over the tortilla lined casserole dish. Pour in the eggs, which should fall towards the bottom and submerge all the ingredients. Throw the shredded mozzarella on top.
Bake the frittata for 35-45 minutes until it rises and the cheese on top should be browned like a crust. Remove the dish from the oven and allow it to cool. Finally cut it into squares and spatula up an appropriate sized chunk. Serve with salsa, hot sauce or other flavors to sex it up.