Nothing can top a good leeking. Pull your mind out of the gutter because I speak only of soup and soup-related matters. And on the subject of soup, you can’t really beat hot liquid love. No, siree! This soup almost makes you wish the winter would drag on. To those snowed in with cabin fever, I said ALMOST. After hauling your ass in from the brutal bitch slap of old man winter you want something hearty to bro-hug you back to life. Lucky for you, potatoes and leeks keep quite well until the bitter end of frost. So do us all a favor and put the gun down and pick up a knife…to cut some veggies. We have abstained from using heavy, fattening cream in the hope that you don’t abstain from banging afterwards. As comforting and gratifying as this healthy, homemade soup is, there is no substitute for a warm body to touch inappropriately. So let one lead into the other. This recipe was brought to you by the International Association of Soup Groups. Read the rest of this entry »
LEEK MY TATER SOUPNovember 11, 2015
EGGS BEG-A-DICKFebruary 25, 2015
They’ll beg and beg and beg. Let them. It’s only natural. They want what you got. Basic law of supply and demand. Make like OPEC fixing the price of your commodities. Make outrageous demands they have no choice but to meet. It’s not like they can go elsewhere. Right? You’re wondering about alternative sources of sexual energy? Ha! There is no substitute for the man tested, woman approved real thing. 4 billion years of Earthlings banging can’t be wrong. So embrace the goods granted to you by God, evolution or your preferred “Where did we come from?” dogma. Now make them beg long and HARD. Afterwards, serve them breakfast as a reward for the respect shown. Read the rest of this entry »
BEGGIN’ FOR BACON WRAPPED SCALLOPSSeptember 16, 2013
Culinary seduction is a delicate dance. One can never seem too eager or lackadaisical. Walk the tightrope. It’s all about putting as much passion into your cooking as you do into your banging. Like in the sack, you want them begging for more of your food. This can yield repeat visits from a sex kitten or wild stallion. They might just tell their friends about the hottest night of their adult life, your future CTB candidates. There is no better publicity than an outstanding performance. Hence, this fine dish. It all started while I was house-sitting a family friend’s home in Key West. I took a booze cruise along the Florida Bay where I met a college girl staying with her eccentric aunt. We laughed and drank and were both ravenous when we stepped off the SS Drunken Fools. I bought freshly shucked jumbo scallops from a fisherman on the docks and lured her to my abode with promises of the “best meal ever”. When I got to the pad I found a fridge loaded with only condiments and frozen bacon in the freezer. Desperation leads to innovation and in this case fornication. The bacon was crisp, the scallops succulent, the flavor in full effect. After eating my food, this college girl was down for just about anything. She did in fact beg for more and more and more. Only a cold-hearted bastard would deny her. Read the rest of this entry »
BBLT – BIG BEAUTIFUL LADY TAMER SINWICHJanuary 23, 2013
Don’t let the BBW reference scare you. This sandwich is lean, mean and totally obscene. Just the way you like it. Here at CTB, we strive to make gourmet food accessible for the masses in DIY fashion. But sometimes we do you one better, and I’m not just talking about when candles are lit after a bottle of wine. Occasionally we take a simple classic dish and load it with sexy pretension. Sure you could make a BLT – Boring Lame Tired sandwich. But that will be as memorable as a premature ejaculator. You need to treat a sandwich like you would a well-planned yet nonchalant seduction. Bring on the Brie cheese! Allow the delicate flavors of France to remake this American classic. Now claim this sandwich to be your own design and accept the praise and sexual healing that will follow. Read the rest of this entry »
TAKE THAT COD TO BEDFebruary 18, 2009
You’ve been rocking that cod all night. Your filet so cooked it’s crispy from all the heat. You’ve ridden it hard and put it away wet. It’s time to put it to bed…of veggies. Welcome to the CTB jungle, baby! You’re gonna die…from an orgasm overdose. This dish overflows with aphrodisiac-loaded potential for seducing even the most prude of Prudences. Sure the price of ingredients ain’t cheap, but you can’t build a rocket to the moon out of sardine cans from the 99cent store. I tried and crash-landed outside of Tijuana where I got a great FISH TACO. This recipe is quality over quantity for that quality someone you really really want. I warn you that it will be rather HARD to determine which orgasm you prefer. The sexual or culinary? Just consider it a multiple orgasm and be done with it.
*Special shout out to master chef Jane for this audaciously awesome recipe.
Total time: approximately 30 minutes
Projected cost: $20, but worth every goddamn penny!
Drinking Buddy: White wine; just drink the rest of the bottle (see below)
Ingredients (serves 2):
1. 1 Portobello mushroom
2. 1 tablespoon of olive oil
3. ½ cup of white wine
4. 1 leek
5. 1 tablespoon of salt
6. Pepper to taste
7. 2 strips of bacon (or turkey or veggie bacon)
8. 2 8-ounce filets of black cod
9. 1 large carrot peeled
10. 1 handful or dried porcini mushrooms
11. 2 garlic cloves minced
First you must prep the leeks and Portobello mushrooms that are filthier than your mind. Cut the stem and most of the dark green off the leek, then spilt in half and wash them thoroughly, being sure to wash out the grit between the folds, then chopping thin slices. Peel, filet and dice the carrots. Finally, wash off the Portobello mushroom thoroughly, pull out the stalk gently, scrap out the black gills and chop them into 1-inch thick strips.
Heat a large pan on medium-high. Throw in the bacon and cook out all the fat before tossing in the leeks, garlic and carrots and cook them down (approx 5 minutes). Slice the mushroom strips into bite-sized pieces, throw in the salt and cook down further (approx 3 minutes). Dump in the white wine, and turn down heat and allow to simmer while you do Step 3.
Take the dried porcini mushrooms and pulverize them in a coffee grinder (if you don’t have grinder, use mortal & pestle, or chop with knife). Throw the shroom dust in a deep container and rub each side of the black cod in it. Heat the olive oil up in another pan on high heat and throw on the coated cod filets cooking each side until crispy before flipping (3 minutes each side). Serve each filet over a bed of veggies.
Who’s getting laid tonight? You are!