During those cold winter months two things can keep you warm: a hot body and soup. One can take care of the other. Pick up the phone, comment how cold it is, and encourage your play pals over to warm their sexy bones with a bowl of soup and your charming ass. Keep in mind that soup takes a little while, but also lasts a while so making a bunch never hurts. Just multiply the recipe and you’ll have lunch for a week. The ginger in this recipe is also great for fighting off sickness like the common cold or celibacy.
CARNAL CARROT SOUP
October 10, 2011VIAGRA-MELON SOUP
August 23, 2011Are you feeling weak-willed, pathetic and flaccid? You no longer have an excuse with this outstanding summer soup recipe. Studies have proven that the citrulline in WATERMELON triggers arginine, the chemical in Viagra that gets male pistons pumping. This soup will turbo charge your libido so you can take plenty of prisoners in the bedroom who won’t want to be released. Stockholm Syndrome will be in effect with the amount of good loving you will be dishing out in a soup bowl. Did I mention how refreshing chilled watermelon soup tastes, especially when you go for seconds after a particularly exhausting banging session? Now get yourself to the market and then blow your dates mind, body and soul. Boom-chicka-wah-wah! Read the rest of this entry »
FORBIDDEN TANGO ROAST MANGO SALAD
August 21, 2011Some dances are forbidden for good reason. Most people don’t want Pandora’s box open. All the yeah yeahs get out and inspire naughty behavior. For the average church-going type, this mindset is justifiable. But the act of reading this website puts you in the OTHER category with the greatest minds of any time. We question the status quo. So why wouldn’t you dance a dance considered morally bankrupt if it makes you feel good? That is merely their misguided opinion based on an unbendable worldview. But not you, dear reader. Have at it! This salad shall inspire you to dance with your partner in ways that will make them gasp, while onlookers blush. To hell with the haters who just can’t hang with your self-expression! You’re too busy throwing down with every last bit of lusty passion anyhow. Now sashay already!
Total time: approximately 30 minutes
Projected cost: $5
Drinking Buddy: White wine or a BANGARITA
Ingredients (serves 2)
1. 2 massive handfuls field greens
2. 1 tbsp CALIVIRGIN olive oil
3. 2 tbsp CALIVIRGIN balsamic vinegar
4. 2 tbsp HONEY
5. 1 mango
Step 1
Preheat your oven to 350°F/175°C. Slice the mango on either side of the pit. Cut checkerboard slices into the mango meat, pour in half the honey and balsamic vinegar, and rub it in. Throw the mango halves into a oven safe plate or pan and roast until the meat softens and absorbs the flavor (approx 25 min). Scoop out the mango slices, rubbing them into the sauce.

Step 2
Combine the olive oil, and remaining honey and balsamic vinegar, stirring it into a dressing.

Step 3
Toss the field greens, mango, and dressing. Serve up with a delectable SINWICH and you are golden.

SHAKE YOUR POM POMEGRANATE SALAD
December 28, 2010The seedy, juicy, messy Biblical fruit has invaded my kitchen. This so-called super fruit is fabled to combat cancer, heart disease and ugliness. The juice stains deep red so it has to be the mark of something special, right? Naturally, wanting to make sure my readers are not only sexually satisfied, but healthy enough to enjoy the vigorous exercise associated with banging, I am bringing the pomegranate into the COOK TO BANG fold. The seeds are a challenge to set free, but the joy they bring with each bite make them well worth the trouble. It’s not unlike removing a stubborn bra: you may jam your finger in an effort to set free a pair of glorious juggernauts. A little extra effort will pay off dividends when your date is touched by your concern for their health. Come dessert time it will be paid forward and hopefully again for breakfast. Now go on and shake it until you make it! Read the rest of this entry »
BANGO THAT GINGER PORNSICLE
August 27, 2010
Mango, ginger, frozen phallus: these are a few of my favorite things. Nothing is so suggestive as tasty-as-fuck frozen APHRODISIACS you can hand feed your date. Fear not, for you will be able to follow it up with a warmer addition to their mouth. But first you need to cool them down after a no doubt hot hot main meal. Your culinary and conversation skills keyed your company up for all sorts of nasty post-meal activities. But first take a moment to get them cool and relaxed before you bring the heat. Cool enough? Now bring it, bring it! Read the rest of this entry »
SO EASY FRISEE SALAD
March 23, 2010The easy route isn’t always the sleazy route. It can be downright classy if you do it up right. Few lettuce varieties scream sophistication and debonair style like frisee. You might as well be wearing a monocle and waistcoat when you serve it up. And easy doesn’t just apply to the simplicity of this salad’s assembly. Your date will certainly be up for it, whatever “it” may be. So get with it while the getting is good and easy. Take it frisee!
Total time: approximately 5 minutes
Projected cost: $7
Drinking Buddy: Chardonnay, like a classy suburban housewife
Ingredients (serves 6)
1. 1 bunch frisee lettuce
2. 1 tbsp CALIVIRGIN olive oil
3. 1 tbsp rice vinegar
4. 1/2 tbsp HONEY
5. 1 pear sliced thinly
6. 1/2 AVOCADO in bite-sized pieces
7. 1 lemon wedge
Step 1
Create the dressing by mixing the olive oil, lemon juice, rice wine vinegar, and honey.

Step 2
Rinse the frisee, cut off the stems, and chop coarsely into pieces you can stuff in your mouth. Throw in the pear and avocado. Toss it all with the dressing and hot damn do you have yourself a salad.
This is the perfect warm up for a hearty main like PORTOBELLO BORDELLO or DATEY CHICKEN CHA CHA.
CREAM IN YOUR PATCHWORK PANTS SPINACH
March 16, 2010The vegans deserve some love from time to time. Neglecting their needs would be insensitive of me as the apex of a modern gentleman. Besides, I have had a parade of smoking hot, not too hippie chicks passing through my boudoir recently to ignore their needs. Their picky palette must be satisfied too before my insatiable appetite gets its finger-licking fix. Creamed spinach was my bag that night, but my no-cream cutie wasn’t having it. Alas, the Thai cuisine saved the day. Coconut milk was a satisfactory cream-substitute for little miss animal freedom fighter. Smiles all around. Homegirl got her way; homeboy got to play. Plus a new dish was born for the next vegan Thanksgiving when we need something to go with the organic tofurkey.
Total time: approximately 10 minutes
Projected cost: $5
Drinking Buddy: Beer
Ingredients (serves 6)
1. 1 tbsp CALIVIRGIN olive oil
2. 1/2 can coconut milk
3. 1 dash sea salt
4. 1 small handful sun-dried tomato roughly chopped
5. 1 small handful GINGER finely chopped
6. 2 massive handfuls fresh spinach
Step 1
Sauté the ginger in olive oil (approx 30 sec) before adding the sun-dried tomatoes (approx 1 min). Throw in the spinach and sauté with a dash of salt until it wilts (approx 2 min). Pour in the coconut milk and slowly cook on low heat until the liquid mostly evaporates and absorbs into the spinach (approx 5 min).

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SEE ME PLEASE ME FEED ME KIWIS
February 23, 2010Much props to New Zealanders for being so lovable. Here’s looking at you Bret and Jemaine! Those kiwis are a treat to be around, especially in their home turf. I visited Queenstown, NZ a while back and was taken a back by the natural beauty of the place. The mountains and lakes and rivers and shit were nice too. Kiwi girls got that organically cute look going on fun and are always up for it, whatever ìitî may be. A drunken lout I met at a Sydney party told me right before I flew to New Zealand, ìWhen you tap a kiwi on the shoulder her panties fall down.î Thanks for the tip, Aussie Aussie, oi oi! He was right. And not only that, Kiwi girls, at least the one I met in Queenstown, did me one better. She dragged me out of the bar, banged me like her forefathers banged their sheep, and then fed me after. Bang to Cook. What she served me was reminiscent of this little ditty. Fresh kiwis served as a decadent dessert hit the spot before I was dragged back to bed for round 2 through 14.
Total time: approximately 25 minutes
Projected cost: $4
Drinking Buddy: Port or dessert wine
Ingredients (Serves 2):
1. 2 tbsp brown sugar
2. 1 tsp garam masala*
3. 2 tbsp margarine
4. 8 kiwis
*Indian spice made of cumin, coriander, cardamom, peppercorn, cinnamon, cloves, nutmeg, and saffron
Step 1
Cut off the ends of the kiwi, slice down one side, and remove the peels. Cut the kiwis in half and you are ready to rumble.

Step 2
On low heat, melt the margarine, add the brown sugar and garam masala, and stir into a syrup. Add the slices of kiwi and sauté in the syrup until the kiwis soften and the color starts to fade (approx 20 min). Serve solo or over ice cream or another desert that needs some extra boom-shaka-laka.

SESAME = SEX TO ME BOY CHOY
February 11, 2010I’m not sure what it is about bok choy; I always seem to taste sweet satisfaction when I serve it to the ladies. Perhaps it’s a purely coincidental, somewhat random constant in my life. But I’m not so sure. It could be that it’s classy and reeks of sophistication. The girls I serve it to may sense that I am indeed a well-traveled man of the world. No doubt I was probably an envoy or junior UN ambassador traveling in my own motorcade complete with a bodyguard with an Austrian accent. But my gut tells me it’s a more physiological. Whether it’s the healthy chloroform, delicious taste, or the lovely green color, something magical is happening each time I grab a bok choy off the shelf. Maybe it’s best not to understand one of nature’s best-kept secrets (until now, you’re welcome!). It’s just as well so long as you enjoy the benefits of steamed magic.
Total time: approximately 8 minutes
Projected cost: $4
Drinking Buddy: Beer or champagne
Ingredients (Serves 2):
1. 1 tbsp sesame seeds
2. 1 tbsp HONEY
3. 1 bunch bok choy
Step 1
Chop off the base of the boy choy stalk to separate the leaves. Steam until the leaves begin to wilt and turn bright green.

Step 2
Lay the steamed bok choy leaves out wide and separate from each other. Drizzle the honey evenly over the boy choy and then scatter the sesame seeds so they stick to the honey.

Serve this fine veggie side with any number of fish or meat ENTRÉES.

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