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Thursday, August 19, 2010

Cookbook of the Moment: Cook to Bang

(Photo from cooktobang.com)
Right next to Banish Bloat Forever for the ladies there's a book called Cook to Bang for the gents. If you haven't heard of it before, run--don't walk--to your nearest computer and look it up. 

Instead of a tiresome collection of aphrodisiac recipes, the ingenious cult cookbook was born from Spencer Walker's blogging experiment gone right and boasts dishes (and cocktails) that have been developed to woo women into bed. Hey, back when I was single, if I learned that some guy whipped up Walker's "Get Lucky Latkes" or "Who Da Mac and Cheese?," I would've been impressed. 

With a background in culinary arts and a stint at the renowned catering company, The Kitchen for Exploring Foods, Walker eventually came out from behind the stove and pursued a career in writing, which led to a hysterical, critically-acclaimed piece of literature every guy in the universe should own. 

While overseeing episodes for mega-channels like Nickelodeon and Cartoon Network, Walker couldn't help but notice that a mere kiss on the cheek was the usual, unfortunate result his friends got after spoiling dates with expensive dinners. That's when the light bulb went on and the blog started. "It's community service for celibate schmos," Walker says. "Cook to Bang helps you avoid the kind of date that leaves you with nothing more than a $150 dinner tab, a doggy bag and blue balls." 

I mean, if you think that last quote is funny, you should read some of his recipe titles. I decided I had to experiment with one, so my heart was telling me to go for "Just the Stuffed Mushroom Tip," a delicious looking rendition of the old time favorite. But, instead I chose to try the "Shake Your Frit-Tatas" from his "Morning Wood" section. Simple and delicious, the recipe was easy to make into a dinnertime dish; I added a side salad with fresh tomatoes and avocado and voil√†! 

Here it is! Enjoy! 

(Following Recipe, text and photos from cooktobang.com)

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

Step 1
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.

Step 2
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.

Step 3
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.


1 comment:

Feed me, please!