Glam Editor Blogs

It’s a stereotype that men don’t cook at home. But some guys could still use a little friendly push. If you want to encourage your guy to cook, here are two very unpretentious books, written by guys who just happen to host cooking shows, that might do the trick, Two Dudes One Pan: Maximum Flavor from a Minimum Kitchen and Sam, The Cooking Guy Just A Bunch of Recipes. If not, perhaps the book A Man’s Place is Behind the Bar: Killer Cocktail Recipes is in order.

Two Dudes One Pan is the perfect book for the guy with one skillet or dutch oven to their name. Each chapter is based upon the recipes’ cooking vessel rather than ingredients. Choose from The Big Bowl, Nonstick Skillet, Frying Pan, Dutch Oven, Roasting Pan and Baking Dish. Dishes include Curried Chicken Nuggets with Honey Mustard and Red Onion Slaw, Sake-Soy Sea Bass with Baby Bok Choy, Spicy Roasted Cauliflower, Capers, and Parm, Sherried Salmon and Cipollini Onions, Five-Spice Cornish Hens, Pistachio Tiramisù with Sweet Cherry Sauce, and Pumpkin Pie Bars.

From Two Dudes, One Pan:

Buttermilk-Sage Fried Chicken

Says Vinny, “This is one of our most requested dishes. People love it because there’s no bone to deal with. If you decide to make it using bone-in chicken, be sure to let it brine for three days. It will also need to cook a little longer in the pot.”

Makes 3-4 servings

2 cups buttermilk
6 boneless skin-on chicken breasts or thighs
1 cup all-purpose flour
10 fresh sage leaves
3 cups canola oil
1 Tbsp. kosher salt

In large resealable plastic bag, pour buttermilk over chicken. Refrigerate for at least 2 and up to 3 days. In large, shallow dish, mix flour and roughly chopped sage together. Remove each piece of chicken from buttermilk, allowing any excess liquid to drip off; then dredge through flour, tapping off any excess (it may take more than 1 cup flour to do this). Place coated chicken piece on plate; repeat with remaining pieces. In Dutch oven, heat canola oil over high heat until it reaches 375 degrees on digital thermometer. Add chicken pieces to pot (all of chicken should fit in single layer; if it doesn’t, fry chicken in 2 batches and cook until chicken is golden brown all over and cooked through, 8-10 minutes. Transfer to paper towel-lined plate to drain. Season with salt while still hot. Serve warm, room temperature or cold.

Sam, The Cooking Guy is by Sam Zien who thinks that people have “been wrecked by cooking shows with their millions of complicated steps and crazy ass ingredients.” His recipes are easy and rely on some prepared foods like prebaked pizza crust, pesto and even instant ramen noodles. Recipes include BBQ Chicken Pizza, Halloween Chicken Chili, Fridge Fried Rice, Sam’s Sticky Sweet BBQ Ribs, Stuffed Burgers, Pesto BBQ Shrimp, Chili Salmon, Motor Home Meatballs, Spicy-ish Sausage Pasta, The Great Potato Cake, Brussels Sprouts You’ll Actually Eat, (Fake) Creme Brulee

From Sam the Cooking Guy:

Adobo Chicken

Simple chicken cooked in soy sauce with garlic is the unofficial dish of the Philippines. But this..in a bowl…on a bed of steamed rice…is like…totally…wow. Poetic, huh?

Serves 4

1 cup soy sauce
1/2 cup white vinegar
5 garlic cloves, minced
2 tablespoons brown sugar
1 tablespoon fresh ground pepper
3 bay leaves

3 pounds chicken thighs, bone in
Combine soy, vinegar, pepper, brown sugar, garlic and bay leaves in the bottom of a large pot. Place chicken skin side down in pot and bring to a boil. Immediately turn down to a simmer and cover with lid. After 30 minutes, remove lid and turn chicken over and simmer for an additional 20 - 30 minutes then serve with steamed rice.

——–Amy Sherman

Technorati Tags: guys, cooking, recipes, chicken, adobo, fried, cookbooks, sam the cooking guy, two dudes

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