Hot Guys Who Cook: Episode 106

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!

Ryan Huffman
Age: 25
Occupation: Bartender
Status: Taken, No Kids

Ryan is a self-proclaimed grill master. He'll grill just about anything he can get his hands on—even caesar salad! Upon moving from a small farm town in Indiana to the big city, Ryan found himself without someone to cook for him—or to cook for—so he bought a grill and started dreaming up sizzlin' recipes to entice the ladies. It wasn't long before Ryan was hooked on the flavors of the grill. Ryan now wants to grill everything; if it's not blackened, he's not interested. Ryan's recipe comes to us courtesy of a grilling cookbook he received as a gift from his father.

BBQ Chicken with Grilled Pineapple
1 whole chicken chicken
1 1/2 teaspoon salt
1/2 teaspoon paprika
1 1/2 teaspoon brown sugar
1 teaspoon, ground black pepper
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon celery seed
1/2 cup white vinegar
1/4 cup Worcestershire sauce
1 tablespoon rub reserve from above
2 cups Dr. Pepper
1 lemon
1 clove garlic, peeled and lightly crushed
1 thin slice of onion
3/4 cup ketchup
3 tablespoons worcestershire sauce
2 tablespoons steak sauce
1 tablespoons of your favorite hot sauce
1 tablespoons cider vinegar
1 teaspoon liquid smoke
1/2 teaspoon black pepper ground
1/2 teaspoon salt

Cut the lemon in half and cut a 1/4 inch slice off of one half. Remove any seeds in this slice. Juice remaining lemon (should be 2 to 3 tablespoons). Place lemon slice, 2 tablespoons of the lemon juice, garlic, onion slice, Dr. Pepper, ketchup, worcestershire sauce, steak  sauce, hot sauce, vinegar, liquid smoke, pepper and salt in a heavy non-reactive sauce pan and gradually bring to a boil over medium heat. Reduce the heat lightly to maintain gentle simmer. Let the sauce simmer gently until thick and richly flavored, 10 to 15 minutes. Taste the seasoning, adding more ingredients to your desired taste. Strain the sauce into a bowl and let cool to room temperature, then refrigerate. It will keep for a few months. Bring to room temperature before serving. In a separate bowl, make the rub by combining salt, paprika, brown sugar, pepper, onion powder, garlic powders and celery seed; stir to mix ingredients thoroughly. Set aside 1 tablespoon of rub for the mop sauce. Sprinkle the rub on both sides of the chicken and rub it with your fingers, coating the entire chicken. Let chicken cure in the refrigerator, covered for 1 to 2 hours. To make the mop sauce, combine vinegar, worcestershire sauce and the remaining 1 tablespoon of the rub with 1/2 cup water into a non reactive bowl and stir until salt and brown sugar dissolve. Preheat grill to medium heat. Coat the chicken with the mop sauce for about 5 or 10 minutes while cooking. During the last few min of grilling, apply the BBQ sauce. A few different veggies can be cooked at the same time.

 

Roy Vongtama
Age: 33
Occupation: Oncologist
Status: Taken, No Kids

Roy moved to Santa Monica, California from his hometown of Buffalo, New York and has no plans of going back—he loves it! Roy practices oncology and is inspired by changing peoples lives. In his professional life and in his kitchen, Roy believes in innovation. He cooks with his mother and insists on using olive oil as a healthier alternative in her traditional Thai dishes. Roy's recipe is a classic Thai dish that his mother taught him to make.

 

Pad Prik King with Fried Eggs
Sliced dark or white meat chicken or peeled shrimp
Green beans, chopped
Red curry paste (from a can)
Olive oil
Eggs
Thai nam pla (fish sauce)

Warm oil in deep pan; add tablespoon or more of curry paste and cook through. Add chicken (or shrimp) and cook almost fully. Add green beans; cover, stirring occasionally until meat is fully cooked. Whisk eggs in a separate bowl; add fish sauce to taste. In a separate pan, warm oil and add add eggs when oil is super hot until firmly cooked and scrambled.

 

Rob Martinez
Age: 28
Occupation: Administrative Assistant
Status: Single, No Kids

Rob was born and raised on the streets of San Francisco, but his heart belongs to Los Angeles. San Fran and he were not a good match: Rob is a lover of warm weather and hates fog! Another of Rob's faves? Anything sweet! His recipe definitely won't appeal to any of the health nuts, but Rob insists that “everything that’s good about life” is in his cooking. He learned how to make this dish from a coworker and has been using it to impress the ladies ever since.

Pumpkin Pecan Cheesecake
Crust:
2 1/2 cups graham cracker crumbs
1/2 cup melted butter (1 stick)
1/4 cup sugar

Mix until all the crumbs are moist and pat onto sides and bottom of 9 inch springform pan. Refrigerate while you make the filling.

Cake filling:
4 packages room temperature cream cheese (leave out at least 5 hours)
1 can pumpkin
1/2 cup sugar
1/2 cup brown sugar
1/2 cup heavy cream
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
5 eggs

Mix ingredients together in mixer in the order they are listed. Add the eggs one at a time. Pour into crust and bake for 1 1/2 hours at 350 degrees until it slightly browns, is firm in the center and cracks slightly. Cool for 1 hour.

Topping:
1/2 cup butter (1 stick)
1 1/2 cup chopped pecans (1/2 pound)
1/2 cup brown sugar
Cut butter into pea sized cubes

Mix all ingredients together well; spread over cheesecake. Bake at 350 degrees for 15 additional minutes. Cool in fridge overnight. When cool, slide a knife around the outside of the pan until loose, then release lever. Slide knife around the bottom of the pan to release cake. Remove cake completely from pan before cutting into pieces.

 

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