MÉNAGE À TOFU TRIANGLES

December 18, 2015
There's room for one more, three's never a crowd.

There's room for one more, three's never a crowd.

I don’t know about the rest of you, but I have a hard time saying no to a three-way.  Even if that just means three-sided tofu treats, I’m down.  So many good things come in threes.  Comedy gold is done in trifecta.  My favorite nights of carnal connections involved a third party.  Clearly three is company and never a crowd.  And what better way to ignite such an evening of exploration and fornication than with some edible treats?  These tofu triangles are classy, sassy and won’t leave you gassy. Plus you can appeal to the free loving hippie in all of us by serving tofu.  A little curiosity never hurt no one no how! Read the rest of this entry »


GRAB ASS GRAPEFRUIT SALAD

December 9, 2015
Grab ass graciously.

Grab ass graciously.

How about a little game of grab ass?  With an ass that fine I imagine you’ll be doing a shit ton of grabbing.  But how do you grab a handful of cheek without coming off like a perv?  First off, you shouldn’t care if they assume you’re perv.  The Cook To Bang readership is all pervs and I love you all for your debauchery.  But in the effort to maintain a non-creepy mystique, here’s my suggestion: serve this salad.  Then blame the grapefruit.  All that vitamin C is going straight to your head and making you perform irrationally. Taking a firm hold of their bum is the only natural reaction one could expect with all those healthy ingredients.  Chances are that your date will be just as randy since they too indulged.  So go with it and grab ass! Read the rest of this entry »


BANGSGIVING: HUMPIN’ & PUMPKIN PIE

November 25, 2015

I’ll be humping and pumpkin out pies all night long!

Bangsgiving is upon us!  It’s time to prepare yourself for a night of indulgence.  While the family-values singles makes their way home to justify to their families why they aren’t married with kids yet, there is a large sect of the dating population that ain’t going nowhere. Friends Thanksgivings are a time for those of us “orphans” too poor, lazy or unwilling to make the trek to see our disapproving families.  These are perfect times for the savvy and horny people to eat, drink and make merry mistakes.  There are usually a few hotties missing their folks back home who will need some comforting.  That’s where you come in! Blow their mind with a pumpkin pie bolder and sexier (aphrodisiac triple-threat) than even Aunt Sue-Ellen’s prized pie of ‘07.  Once they’ve tasted a sweet piece of heaven, they will go for seconds…of you.

Total time: approximately 90 minutes
Projected cost: $12
Drinking Buddy: Fermented turkey gravy or NAUGHTY EGGNOG

Ingredients (creates 2 pies):
1. 1 handful raw PINE NUTS
2. 20-OZ condensed milk
3. ½ tsp salt
4. 1/3 cup HONEY
5. 1 cinnamon stick
6. 1 tsp vanilla extract
7. 1 tsp ground nutmeg
8. 4 eggs
9. 1 pie pumpkin
10. ½ cup brown sugar
11. 2 pie crusts (room temperature)
12. 1 tbsp fresh GINGER finely chopped
13. 1 tbsp unsalted butter

Step 1
Preheat the oven to 425°F/220°C.  Slice the pumpkin in half, scoop out the innards, steam until the pumpkin meat can easily be pierced (approx 15 min), and then scoop the gunk out of the shell.

Step 2
Add the ginger to the pumpkin gunk and puree.  Add the brown sugar, butter, honey, vanilla extract, nutmeg, condensed milk, salt and eggs and puree like a champ.

Step 3
Form the pie crust to your pie pan. Ladle in the pie filling, leaving room at the top.  Stick the cinnamon stick in the middle of the pie in the dough so it stands at attention as if being aroused.

Step 4
Bake for 10 minutes, remove from the oven and scatter the pine nuts over the top.  Turn the heat down to 350°F/175°C and throw the pie back into oven, baking until the top browns and you can push a bread knife into the pie and it comes out clean (approx 45-55 min).

Serve the pie up with whipped cream, ice cream or solo.  You’re that good!

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BANGSGIVING: CREAM IN YOUR PANTS SPINACH

November 24, 2015

I cream, you cream, we all cream from my filthy food dreams!

I suggest bringing a change of underwear for this one.  Decadent doesn’t begin to describe this supernova of creaminess found in this holiday side dish.  Don’t feel too embarrassed by your “accident” while eating Cook To Bang style creamed spinach.  Chances are everyone else you serve it to will also lose control of their sexual organs and cream in a symphony of sensuality. Expect a flavor orgy.  The Thanksgiving may well be swept right off the table as your Friends Thanksgiving turns into a Friends With Benefits Thanksgiving.  If you are looking for a more muted, PG-rated side dish you have come to the wrong place.  This is the culinary pleasure dome and you are the guest of honor.  Serve this dish to a pack of holiday hotties and you will always be the guest of honor.

Total time: approximately 90 minutes
Projected cost: $6
Drinking Buddy: Red wine or CHASING GINGER TAIL

Ingredients (serves 4):
1. 1 dash black pepper
2. 1 dash salt
3. 2 dashes ground nutmeg
4. ½ cup heavy cream
5. 1 tbsp unsalted butter
6. 1 large handful shallots finely chopped
7. 1 handful raw PINE NUTS
8. 2 cloves garlic finely chopped
9. 1½ lb fresh spinach

Step 1
Wash your spinach thoroughly, chop off the thick stocks and boil for 2 minutes.  Drain the spinach, straining out as much of the water as you can squeeze.

Step 2
Melt the butter in a pan and sauté the garlic and shallots until they become translucent (approx 3 min).  Add the spinach, salt, black pepper, nutmeg and pine nuts heat through (approx 2 min). Finally add the heavy cream and cook until the cream reduces in half (approx 2 min).

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PIMPIN’ PUMPKIN SOUP

November 18, 2015
Pimp my pumpkin like Cindarella's, but with way more umph!

Pimp my pumpkin like Cindarella’s, but with way more umph!

Halloween is upon us.  Truth be told, I’d take Halloween over Christmas, Thanksgiving and Kwanzaa combined.  Something about turning yourself into someone or something else just whets my appetite for destruction.  Unspeakable acts of mayhem and perversion have occurred on my Halloween watch.  The fact I don’t remember much of it seems beside the point.  The pretentious side of me finds the whole transformation thing very Kafka, while the idiotic derelict in me just thinks it’s a great excuse become reckless.  So I always apply this theory to my pumpkins each year.  My Halloween tradition is to purchase two pumpkins, one to carve into sarcastic social commentary, and the other less pretty pumpkin I demand for free becomes something delicious. So I pimped my pumpkin into a soup with Thai-style flavor. The lucky lady who joined me for the jack-off-lantern carving party did agree and demonstrated her appreciation the old fashioned way…orally.

pimpin pumkin soup prepTotal time: approximately 50 minutes

Projected cost: $9

Drinking Buddy: MO MOJO MOJITOS

Ingredients (for six):

1. 2 tbsp CALIVIRGIN olive oil

2. 4 cups chicken stock (use vegetable stock to make vegan)

3. 2 cups coconut milk

4. 2-3 lb pumpkin

5. Salt at your discretion

6. 1 teaspoon dried lemongrass

7. 1 onion chopped coarsely

8. 1 small handful of freshly sliced GINGER

9. Lime wedges to squeeze into soup

Step 1

Cut the ends off the pumpkin, skin it, slice in half, scoop out the seeds and gunk, and slice into chunks.

pimpin pumkin soup pumpkin

Step 2

Sauté the ginger and onions with 1 tbsp of olive oil, spicing it with lemongrass (approx 5 min).  Add the pumpkin, throw in the remaining olive oil and sauté until the pumpkins soften (approx 7 min).

pimpin pumkin soup saute

Step 3

Add the stock and bring to a boil.  Turn the heat down low and simmer (approx 35 min).  Puree the soup, add the coconut milk, and heat through.  Squeeze some lime into each bowl you ladle up.

pimpin pumkin soup stock coconut lime

Serve up this with some Thai NOODLES and you’re sure to have a happy ending.

pimpin pumkin soup served

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GET LUCKY LATKES

November 16, 2015

On the ninth day of Hanukkah, give your date your body as the final gift.

Happy Hanukkah!  I have banged enough ladies of the Jewish faith to make me an honorary Jew.  So I understand the importance of latkes or potato pancakes to the uninitiated.  They are ridiculously simple to make, delicious beyond compare, and give a sense of comfort.  Those qualities are important when it comes to seducing the Chosen People. You need to put your best foot forward to impress this lot with discerning tastes and banging booties.  Getting lucky requires a certain amount of gumption taking destiny in your own hands.  Making perfect potato pancakes will position you nicely.  Spin the dreidel like you spun the bottle pre-Bar Mitzvah.  That’s two minutes in the closet, right after you finish your latkes!

Total time: approximately 55 minutes
Projected cost: $4
Drinking Buddy: Wine, wine and more wine

Ingredients (serves 2):
1. 1 tbsp CALIVIRGIN olive oil
2. Applesauce
3. Sour Cream
4. 2 dashes paprika
5. 2 dashes black pepper
6. 2 dashes salt
7. 2 potatoes
8. ½ JALEPENO diced finely
9. 3 green onions chopped coarsely
10. 1 egg
11. 1 lime wedge

Step 1
Preheat your oven to 350°F/175°C. Peel the potatoes and shred them (either use a food processor, cheese grater or peeler if you must).  Combine the taters with jalapeños, 2/3 of the green onions, salt, pepper, paprika, limejuice and eggs.  Mix thoroughly.

Step 2
Grease a baking pan with olive oil and then lay out 6 separate pancakes, leaving room in between them. Bake until the top end is brown (approx 30 min) and flip cooking until that side browns (approx 15 min).

Step 3
Plate up the latkes and garnish them with the traditional applesauce, sour cream and remaining sour cream.

I wish you a preemptive “Mazel Tov!” for when you get laid serving up these latkes.

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LEEK MY TATER SOUP

November 11, 2015
Lickable leeks + penetrated potatoes = sensual soup

Lickable leeks + penetrated potatoes = sensual soup

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 »


TOFU TACO TANGO

October 26, 2015
Wango Tango Bango!

Wango Tango Bango!

The tango is an Argentinean dance unparalleled in its complexity.  Yet it is oh so much more than an awesome way to sweep someone off their feet in Buenos Aires.  The seductive essence of tango runs deep in all things done with panache.  You can tango on the tennis court, in the kitchen, and most decisively in the bedroom.  Tango requires skill, passion and attitude unparalleled.  But you are clearly clever enough since you are reading this.  Pulling off a culinary seduction tango should be no more difficult than unsnapping a bra.   So invite over the vivacious vegetarian, or vegan if you have the patience, or just someone sexy who likes fabulous food.  Keep that rose in your teeth as you serenade them from the dining room to the bedroom.  Bravo!  Bravo! Read the rest of this entry »


EGG MCHIPPIE

October 14, 2015
This breakfast is like so spiritual and full of heady karma, man.

This breakfast is like so spiritual and full of heady karma, man.

The dirty longhairs have taken over breakfast! At least one that I picked up at a summer concert did.  Mind you, she was a hot young not-yet-jaded hippie, but a hippie all the same.  The previous night she proved herself to be a carnivore repeatedly stuffing a certain meat into her mouth.  But come morning when the alcohol and whatever mind-alerting bohemian substance she may have been on wore off, the self-righteous hippie returned.  There I was casually frying up bacon when she started lecturing me all about how the poor little piggies suffered.  But this hippie-crite hottie was more than happy to eat eggs, neglecting to bemoan the miserable conditions of egg-laying hens.  So I assembled the veggies in my fridge and did my best to improvise.  This aphrodisiac triple-threat turned out pretty damn good for a meal on the fly.  Good enough for me to bang her again before I inadvertently pissed her off when she saw the sign in my bathroom that reads: HIPPIES USE SIDE DOOR (no exceptions!).  That saved me the trouble of announcing I was going seal clubbing that afternoon so she would leave. Read the rest of this entry »


SEXUAL PRACTICE CACTUS SALSA

October 5, 2015

Dont be a prick-ly pear.

All earthly creatures do it in their own way. Giraffes do it standing up, their long necks intertwined. Male spider monkeys will grab their female partner mid-air, hump them, and release before they even hit the ground. Humans have all kinds of mating rituals from courting over food, to bringing in toys to “bring the spark back”, to discussing the relationship ad nausea post-coital. And within the human genus, we have countless subsets of this behavior. We are an odd species to be sure. Aliens who enslave us two decades from now will be hard-pressed to figure out how to get us to toil away on the Vectarion reactors. I’ll make it simple for them: give us food and let us bang. We’ll take it from there, Remulox. Read the rest of this entry »