Category Archives: Recipes

Making an Impression During a Recession.

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This is a recent article by Adam Bernard, in which he interviews Sean and discusses his book “The Modern Gentleman: Cooking & Entertaining with Sean Kanan.”

All of my friends have at least one thing in common (other than knowing me) – they’re all looking for the best ways to stretch a dollar. It seems everyone is either underemployed or underpaid, and this can lead to people thinking they have limited options for entertainment.

When options get limited people tend to stay at home. Sometimes a traditional house party, a la Kid ‘n Play, can be fun, but there are other times when you don’t want your toilet clogged or to feel the need to hide what few nice things you may have. You also may want to try to woo your significant other with something a little classier than Dollar Menu drive-through pick up. With this in mind I caught up with two authors who are experts in fields of entertaining and dating – Sean Kanan, whose acting credits include The Young and The Restless and The Bold and The Beautiful, and whose book, The Modern Gentleman: Cooking and Entertaining with Sean Kanan, hits stores on Sept. 13th, and Enitan Bereola, whose book, Bereolaesque: The Contemporary Gentleman & Etiquette Book For The Urban Sophisticate, has led to him having numerous relationship columns on sites such as SoulTrain.com and a devoted following on Twitter – and asked them to give out some tips on how to make an impression during a recession.

Adam Bernard: When inviting someone into your home, either for a date, or a small gathering, what are some of the best ways to make an impression during a recession?

Sean Kanan: Almost all of us are feeling the sting from the fangs of the recession. The good news is that you do not have to spend a ton of dough to have a great time entertaining at home. If money is really tight consider hosting a brunch. You can make eggs and pancakes very inexpensively. Serve Bloody Marys with a wide and varied assortment of garnishes. If you opt for dinner there are an almost endless number of inexpensive pasta options. Pair with a unique salad choice such incorporating something slightly offbeat like fennel or heart of palm and either walnuts or pecans (make certain no one is allergic to nuts). Finish up with a selection of gelati with chopped fresh fruit and a nice garnish like mint or cocoa. Sometimes incorporating a slight change in location, like the outside balcony, patio, terrace, etc., or pillows on the floor, can mix things up nicely. Put together a dinner specific playlist and lots of candles and you are on your way. Lastly, economics often mean sacrifice. If you want to host one special person you will most likely have more resources. More people will spread your culinary/entertainment dollars more thinly. Plan ahead and remember the five P’s – Prior Preparation Prevents Poor Performance.

Enitan Bereola: A man’s place of dwelling is his castle and speaks volumes about his life. Your home decor is your opportunity to display your style and expose a portion of your soul without saying a word. You can easily take honor in your home without breaking your bank. Your walls aren’t meant to be bare – put some art up. You don’t have to go out and get a Basquiat, find the graphic designer within and manipulate existing digital photos on your laptop. Technology makes it easier for you to be a modern day Warhol. Print your work, put it in a frame and it’s as simple as that. Making impressions are important but most importantly, be you.

…See the Full Article Here…

TMG Recipes: Pappardelle Gemelle

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(serves 4)
prep time: 30 minutes

  • 1lb papardelle 1 cup of canned artichokes diced
  • 2 cloves of fresh garlic peeled/chopped fresh grated Parmesan to taste
  • ¼ cup chopped Italian parsley ½ tsp crushed red pepper flakes
  • Extra virgin olive oil
  • 2 TBSP Sea Salt
  • 2 links of sausage (chicken, turkey or duck)

1.   Fill a large pot with 5 quarts of cold water and sea salt then bring to a boil. Cook pasta Al Dente. This should take between 9-12 minutes once the water has come to a boil.

2.  While water is boiling grill sausage links. This can be done in about 8-10 minutes with an electric grill. Once sausage has been cooked slice into ¼ inch pieces and set aside. Just as the sausage is about to finish, saute artichokes in two tablespoons of olive oil adding garlic after a minute. Saute for another two minutes over medium heat.

3.  Add sausage and artichokes into pasta. Drizzle with olive oil then add red pepper flakes. Toss ingredients together delicately so as not to tear the pasta. Serve in individual bowls with chopped parsley to garnish and Parmesan cheese to taste.

CHEATS: Rigatoni or any other big noodle works well too. You can cut down on the pepper flakes if you want it less spicy. Fresh pasta is always best, but box pasta will work too as long as you don’t over cook it.

Gluten free: Use wide rice noodles instead of pappardelle

TMG Recipes: Pork Chops Bada Bing

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Serves: 4
Prep Time: 25 Minutes

The culinary influence for pork chops Bada Bing draws its inspiration from the far East, rather than New Jersey, by way of Napoli as the name might suggest. During a lazy Sunday afternoon I was watching a Soprano’s marathon on television. This dish earned its name after the Bada Bing strip club where Tony and his crew hang. By the way, pork chops Bada Bing tastes even better the second day so if you don’t finish them just throw them in the refrigerator and “fuggetaboutit”.

1/4 cup ketchup * 1 tsp chopped garlic * 2 tsp soy sauce * 1 tsp cinnamon * 1 tsp Chinese chili paste * 1/4 cup olive oil * 1 shallot * 1/4 cup brown sugar * 1 tbsp orange marmalade * 1/4 cup pineapple * 4 boneless pork chops.

Combine all ingredients together in a quart size resealable bag. Place in the refrigerator until ready to cook. They can be marinated overnight if desired. Preheat the grill or if you don’t have a grill you can use the broiler in your oven.  Remove pork loins from the bag and place on grill/broiler. Cook for about 7 minutes on each side, slice into one to make sure it’s done or use a meat thermometer. Garnish with papaya and paprika.