Hot Guys Who Cook: Episode 103

Each week on Hot Guys Who Cook, the Style Network serves up a sizzling trio of handsome hunks who know their way around the kitchen. But which of these tempting treats is the tastiest? That's where you come in! Vote below on your personal pick for today's Hot Dish, and keep watching Style to find out which kitchen cutie made the cut!

Did you miss this week's episode, or do you crave a recap of the action? Just click the Read More link, below, to see pics and recipes, then cast your vote!

Reece Kirk
Age: 23
Status: Taken, No Kids
Occupation: Pro Wrestler
Hometown: Australia

Reece grew up in a small beach town outside Sydney, Australia, which seems to be the source of his laid-back attitude. As part of his pro-athlete past he developed the alias Chance the Rapping Wrestler. He raps. He kicks butt. He cooks. Reece loves inspired food presentation. His healthy Mediterranean cooking style has already led ladies to love him. Reece enjoys freestyling with salad creations: a new day, a new salad. This dish is his own creation.

Salmon Spring Mix Salad
2 Persian cucumbers
1 avocado
1 Spanish red onion
1 fresh jalapeño pepper
8 ounces feta cheese
Pitted kalamata olives
1 bag spring mix salad
Salmon
Small box of cherry tomatoes
1/4 cup pine nuts
3-4 tablespoons balsamic vinegar

Sprinkle cracked pepper and sea salt on salmon, coating both sides. Pour olive oil in pan and add pine nuts; cook until they start browning. Remove from heat. Add salmon to pan and squeeze lemon over. Cook for about 3-4 minutes on each side. Set aside. Place spring mix in large mixing bowl. Cut cucumbers with skin still on and add to bowl. Slice tomatoes in half and add to salad. Cut avocado, onions and jalapeño into small pieces and add to salad. Add olives and feta. Drizzle with balsamic vinegar and toss until lettuce is coated. Top with cooked salmon.

Sigmund Watkins
Age: 27
Status: Taken, No Kids
Occupation: Personal Trainer
Hometown: Boston

Sigmund didn't always look this good. The Hot Guy recalls a time when he resembled a "milk dud": round, soft and brown. No joke! Now a personal trainer, the Los Angeles resident makes it his mission to cook meals that taste just as good as his mother's Southern fare, sans all the calories. His favorite dish fits the bill. What makes it so succulent? The nuts aren't too mushy or too crunchy.

Cashew Shrimp
8-10 raw, peeled shrimp
Cashews
Lemon
1 cup brown rice
Minced garlic
Lemon pepper
Olive oil
Cilantro

Marinate shrimp with lemon pepper, olive oil and a small bit of cilantro and let it sit for 6 hours. Sauté minced garlic with olive oil in a saucepan for a few minutes and add shrimp. Add cashew halves once the shrimp are cooked (as indicated by a light red exterior). Squeeze a lemon over the shrimp and set aside. Pour 2 cups of water and a spoonful of olive oil into a pot and bring to a boil. Add rice and boil, covered, for 1 minute; reduce the heat to very low. Cook until the water is almost completely evaporated. Serve shrimp over rice.

Maury Rogow
Age: 37
Status: Single, No Kids
Occupation: Real Estate Developer
Hometown: Pennsylvania

This handsome, gregarious Hot Guy loves to entertain. He learned this dish from his family. When asked about his most notorious cooking moment, Maury tells us, "My mom and I cooked brisket to take to my grandma's house. We put it on the roof of the car and drove off, and the brisket fell on the street. We told her our secret ingredient was cracked pepper, but it was really pebbles from the street."

Mogow Cacciatore
6 skinless, boneless chicken breast halves, cubed
6 tablespoons butter, divided
4 cloves garlic, minced, divided
1 tablespoon Italian seasoning
1 pound fettuccini pasta
1 onion, diced
1 (8 ounce) package sliced mushrooms
1/3 cup all-purpose flour
1 tablespoon salt
3/4 teaspoon ground white pepper
3 cups milk
1 cup half-and-half
3/4 cup grated parmesan cheese
8 ounces shredded colby-jack cheese
3 roma (plum) tomatoes, diced
1/2 cup sour cream

In a large skillet over medium heat combine chicken, 2 tablespoons butter, garlic and Italian  seasoning. Cook until chicken is no longer pink inside. Remove from skillet and set aside. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Meanwhile, melt 4 tablespoons butter in the skillet. Sauté onion, 2 tablespoons garlic and mushrooms until onions are transparent. Stir in flour, salt and pepper; cook 2 minutes. Slowly add milk and half-and-half; stir until smooth and creamy. Add cheeses and stir until melted. Stir in chicken mixture, tomatoes and sour cream. Serve over cooked fettuccini.

Know a hot guy who cooks? Click here to get him on the show!