Just got this from a friend. It’s a special message that someone in your life will appreciate today. It could be anyone and today might be exactly the right day to send this to them. Share it…and don’t forget to share the gift with yourself!!
Click on this Link:
Hot! Guys, you are about to be the most popular guy of the day!!
If some of the ladies in your life love flowers, now’s the time to read my blog! If you follow my extremely simple instructions, I guarantee you will be awarded substantial WOW! (Winning Over Women) Points–today, right now, not tomorrow, but at this moment!! One of my blog followers sent this to me. Check this out boys. Click the below link.
Ok, so maybe it’s not your cup of tea, but I’m pretty sure there isn’t a lady on earth that wouldn’t love this little video clip. Take my word for it–send this clip to them and you are in for a great day of appreciation and attention.
Who should you send this to? The special lady in your life can be your Mom, wife, girlfriend, ex-girlfriend, executive assistant, secretary, neighbor, friend or new or old flame. Don’t be afraid–just send it to anyone you want. It’ll brighten their day and brighten your status in their lives. Guaranteed.
And if you want to get some at-a-boys, applauds and serious appreciation from your guy friends, tell them to check out this post on http://hotcookingguys.com. Otherwise, they will be catching up to you for the next week.
It’s pathetically simple guys! Just do ONE of the following options: Send the ladies in your life:
1. The link to this post.
2. The link to this blog with a note to check out the “Blooming Flowers…Blooming Hearts” post
3. Copy and paste the following link to an email and send it to her.
Hot! Guys, if you really want to make some serious Bonus WOW! Points, send them a personalized note to them when you do one of the above tasks. Oh! and if you brought home REAL flowers tonight as a surprise, who knows what could happen!! It might be more than just dinner! Yesssss!
Have some fun with this guys. It’ll be a great day. And I’ll bet the ladies in your life will pass this onto others who will love them for it.
About two weeks ago, one of my friends invited us to their home for an outdoor Paella Festival. It was intended to be a mini-version of the one’s they hold in Spain, only it was held in Pittsburgh, PA. Close enough I suppose. We had two very different paellas, prepared by two very talented chefs: one of them a food editor for the Post Gazette, our Pittsburgh newspaper. The other chef, and host for the day, was my friend Mike, a spectacular guy and professional chef that prepares the most amazing food for private parties. I’ve worked beside him a couple of times, and I learn something magical every time. The day was a little chilly and gloomy, and it rained for a short time, but we had a nice tent to protect us from the elements, a warm campfire, a couple of portable propane-fired warmers, plenty of wine and beer and great company to share the afternoon.The paella’s were spectacular. Mike’s was a ‘Cajun style’ paella, made with his own homemade smoked andouille sausage, a deeply carmelized tomato soffrito, and sautéed shrimp added to the paella pan for the final pairing of flavors, textures and eye appeal. The other paella was of the more traditional style, prepared with a lighter, more delicate soffrito, chicken, spanish chorizo, shrimp, clams and mussels. Both were made with homemade chicken stocks and a nice big dash of saffron to authenticate the dishes. Frankly, anything made with saffron is amazingly special. Cooking the paella on outdoor fires gave us all a chance to get a flavor for the way it was prepared back in the ‘old days’. They were terrific! Here’s some pictures.
While our two chefs prepped the paella, the guests were expected to bring appetizers, salads, something to go with the main course, or a dessert.
I had been itching to prepare a bread pudding I had been working on for almost a year. I had experimented with it quite a bit, and I thought I finally had it right. I had literally researched 10’s of recipes, read reviews, tried different ingredients and tested different combinations of flavors to cobble together a very special, uncommon bread pudding. I knew this would be a discerning group of friends–they would be honest about the bread pudding, but appreciative of the effort, even if it didn’t turn out perfect.
So Hot! Guys, let me tell you about this Bread Pudding. If your lady loves chocolate, she is going to love you big time if you prepare this dessert.
Just so you know, I call this recipe “My Killer Chocolate Bread Pudding”. That’s because, after My Kathy had her first bite, she stated “she would kill for it”, and proceeded to take physical possession of the remaining leftovers. My Kathy loves, loves, loves chocolate. I love, love, love bread pudding. So, this recipe was created to satisfy both of our passions for a special occasion dessert.
Hot! Guys, read on because this is one of those recipes you will want to have in your repertoire. I personally guarantee you will be awarded serious WOW! Points with this one, even if your main squeeze isn’t passionate about chocolate.
So what’s the big deal? Well, it had to be special, made with high-quality ingredients that would turn out a memorable experience, not just an average experience. As I already stated, it has chocolate—high quality chocolate. I know very few women who won’t hug a Hot! Guy bearing chocolate! I wanted the chocolate to be in chunks, spread throughout the dessert like pockets of diamonds waiting to be discovered. I wanted the bread to be unexpected–a special surprise that one rarely sees in a common bread pudding. It had to be smooth and silky, soft and pleasing–a sensual texture in the mouth. And balanced–it had to have just the right amount of the sweetness–not overpowering in any way. I wanted it to have layers of flavors and textures that could be individually tasted , not a glob of blended undistinguishable flavors.
It had to be souffle-like–light and airy, but rich so that just a little square would be enough to satiate her appetite without being heavy at the end of a romantic meal. Instead, it would brighten the end of her dinner when accompanied by a glass of Extra-Dry Champagne, a Tawny Port or a hot and steamy Cappuccino.
And it had to be stupidly easy to make. It had to have just a few great ingredients creating a complex, satisfying dessert. So simple, that any one of my Hot! Guy followers could make it, knowing with near certainty that it would come out perfectly every time.
Just so you know, I got so many compliments on this dessert from the Paella guests, that everyone wanted the recipe and insisted I post it on the blog. I barely got a chance to take a picture before it was gone–totally gone. I had some leftover ingredients and made another batch the next day to give to some of my ‘at home’ friends. The calls the next day were very encouraging. There was obviously a lot of “killing’ going on that weekend in my neighborhood.
OK Hot! Guys, this is not an inexpensive dessert. But, if it’s just you and your main squeeze sharing it, or just two couples, you can easily cut this recipe in half, and you’ll still have plenty leftover for the morning after. By the way, it’s just as good cold as it is warm out of the oven. Try it! I’ll bet you’ll love it too!! And let me know how many Bonus WOW! Points you were awarded for this one. I’ll bet it’s a big number.
My Killer Chocolate Bread Pudding
Prep Time: 20 mins | Cook Time: 35 mins | Makes: About 16 servings | Difficulty:Easy
- 12 stale croissants, cut into bite size cubes (See Notes)
- 12 ounces Nestle’s or Other High Quality Chocolate Chunks: Milk, Semi-sweet, Dark or a mix
- 7 cups heavy cream
- 1-3/4 cups sugar
- 9 eggs
- 3 tbsp vanilla
- Zest of one orange (optional)
1. Preheat oven to 450°. Place oven rack in middle of the oven.
2. Layer croissants and chocolate chunks into a 9 x 13 inch pan. Two layers should do it. Just make sure you have some of the chocolate chunks on the top layer so it’ll melt all the way down to the bottom of the pan.
3. Mix cream, sugar, eggs, vanilla in bowl and pour over the top of croissant layers.
4. Bake for 35 minutes or just a little more until top lightly browns and the texture is souffle-like. Careful to not let top burn.
5. Remove from oven, let cool to warm and serve with ice cream, whipped cream or just by itself.
A. This can be easily scaled to a smaller or larger quantity.
B. Instead of croissants you can use stale French baguettes as well as challah bread, or my favorite is to use 1/2 croissants and 1/2 challah.
C. I added some golden raisins to one of the batches. Not too many, but they added a nice layer of flavor and texture.
Source: Lou’s Hot! Guys Collection
I know, I know…not everyone loves mussels, but personally, I think they are one of the most romantic things to share with your main squeeze. There is just something about these jewels of black shell filled with little morsels of tasty shellfish that makes flirting with you special lady so easy to accomplish. Somehow, the act of using your hands to pick them out of a steaming bowl of the broth placed between you, plucking the meat out of the shell, and then dunking crusty bread or ‘frites’ when all the mussels are gone makes eating them an almost sensuous experience. And of course the shared beer or wine makes it an even more romantic experience.
Almost every culture in the world has recognized mussels as an important part of their cuisine.
For example, in Belgium, the Netherlands and France, mussels are often served with french fries or bread. In Belgium, mussels are sometimes served with fresh herbs and flavorful vegetables in a stock of butter and white wine. Belgian beer is almost universally associated with them in most places around the world. In the Netherlands, they are sometimes served fried in batter or breadcrumbs, particularly at take-out or at street vendor locations. In France, you will find baked mussels along some of the beaches in the South of France.
In Italy, mussels are often mixed with other seafood, or eaten with pasta. I have an awesome recipe for this in my collection. I’ll share it sometime soon.
In Spain, they are consumed mostly steamed by boiling white wine, onions and herbs, and serving the broth with lemon. They can also be eaten as a sort of croquette using the mussel meat, shrimp and other fish in a béchamel sauce, then breaded and fried.
In Turkey, they are either covered with flour and fried or filled with rice and served cold, usually with beer.
They are prepared in Ireland by boiling them in seasoned vinegar, serving the “bray” (broth) as an accompanying hot drink.
In Cantonese cuisine, mussels are cooked in a broth of garlic and fermented black beans.
In New Zealand, they are served in a chili or garlic-based vinaigrette, processed into fritters and fried, or used as the base for a chowder.
In India, mussels are popular in Kerala, Maharashtra, Karnataka-Bhatkal, and Goa. They are either prepared with drumsticks, breadfruit or other vegetables, or filled with rice and coconut paste with spices and served hot.
Mussels are just not that hard to prepare well. Guys! You can do this! If your lady likes them, and you serve them as an appetizer or as a main course with a fresh green salad, crusty bread, beer or wine or her favorite iced tea, you will have made her day, and I’m guessing yours too!
In Lou’s culture, we keep the recipe simple. These little mollusks just don’t need a lot of help from heavy spicing or sauces. And if this takes you more than 10 minutes to prepare and serve, you are over thinking the process or overcooking the mussels. And if you’ve never had them before, try this recipe because I’m pretty certain they’ll become a mainstay of your eating-out or eating-home menus.
Mussels In White Wine
Prep Time: 15 min | Cook Time: 18 min | Makes: 2 servings | Difficulty: Easy
- 2 tablespoons olive oil
- 3/4 cup sweet onions, chopped
- 1 large stalk celery, chopped
- 2 tbsp garlic, chopped
- 3 tbsp celery, chopped
- 2 bay leaves
- 2 sprigs fresh or 1 tsp dried thyme
- 1-1/2 cups white wine (prefer Pinot Grigio or Prosecco)
- 4 tbsp butter, cut into cubes
- 2 pounds live mussels, scrubbed and debearded
- 5 tablespoons chopped parsley
- Salt and pepper
- Crusty bread
1. In a sauce pan, heat the olive oil.
2. When the oil is hot, saute the celery, onions and garlic until translucent and tender.
3. Add the wine and bay leaves and bring to a boil.
4. Add the mussels.
5. Sprinkle the thyme, parsley, butter and several grinds of fresh black pepper on top of the mussels.
6. Cover and bring to a boil and then reduce to a simmer.
7. Simmer the mussels for 5 to 8 minutes until the shells open and the mussels are done.
8. Discard any that do not open.
9. Season with salt and pepper, if needed.
10. Divide the mussels and broth between two bowls (or share them right out of the pot) and serve with crusty bread and a spoon to enjoy the broth.
A. Careful with the salt. It really doesn’t need a lot because the mussels tend to be salty.
B. If desired, add just a little cream at the end of cooking to offer another layer of taste.
C. I’ve also added a jigger of Anisette or Ouzo at the end. Awesome!! For a change of pace.
Source: Lou’s Hot! Guys Collection
Sent from Paprika Recipe Manager
One of the bloggers following my blog is pretty cool. I’ve checked them out, and I came across a great idea to help get you Hot! Guy status this weekend. They have an incredible idea for us guys to be helpful in an amazing way.
Guys, under the category entitled, “if you can’t be Hot!, you should at least be handy”, I have never known a lady who has complete control over her mountains of costume jewelry and other clothing accessories. My Kathy and I were just having this discussion the other day, and she asked me to come up with ideas on possible solutions for the problem. Well, I’m no genius, but I know how to rely on my friends in the blogging network to give a hand, and sure enough I found some terrific ideas in Tresors De Luxe, Keeping it Organized, Minimizing the [@#$%!#*!], post of July 3, 2012. Take a look at this hyperlink: http://tresorsdeluxe.wordpress.com/2012/07/03/keeping-it-organized-minimizing-the/#comment-832. Check it out!!
I promise you will be in Rock Star status if you bring her to this Tresors post, and enthusiastically (a key work here Guys) ask if she would like your help this weekend to get her favorite idea completed. Even if she says “No Thanks”, I guarantee you just earned serious WOW! Points for the thoughtfulness and the initiative. Take my word for it.
Most of the stuff you’ll need for these projects can be found in Home Depot, Lowes, Michael’s, or any local hardware store. Go for it and let me know how it goes. Oh, and if you are the groom for this beautiful bride, you better get started now on ALL of Tresors projects. You may need a couple each!
“What Comes From The Heart, Goes To The Heart“. This is one of my favorite quotes. It comes from Samuel Taylor Coleridge, an mid-18th century English poet, romantic and literary philosopher.
In nine simple words it conveys how our best relationships will be touched by a circular connection that is at once intangibly romantic and simultaneously grounded by a positive attitude about how the relationship should be respected, understood, and governed. It signals there is something special and compassionate between and among the people in a relationship, because it explicitly implies those in the relationship have agreed they are better off together and in the relationship, than they would be apart from it.
It’s amazing how such a short phrase can so clearly message how we should behave and act towards each other to protect, nurture and grow a relationship.
Here’s a personal story that exemplifies “what comes from the heart, goes to the heart”.
Garlicky Stuffed Bluefish Drenched In White Wine.
When my daughter was about 7 and my son about 5, we lived in Westport, CT where bluefish was inexpensive and available all year-long. My kids have never been fussy eaters and they loved bluefish, even though it’s a dark, oily, ‘fishy’ tasting fish. While Kathy normally prepared it, I volunteered to do it this one night because she had been busy with the kids that day.
At the time, I was still a rookie cook learning the boundaries of reasonable variation from a recipe. I remember thinking that if 2 cloves of garlic were good in the recipe, 6 cloves would be even better. I love garlic. I also substituted white wine for the fish stock to moisten the stuffing. I assumed this variation would ‘cut’ the oil in the fish, making it sweeter and less fishy tasting. Funny how at the time those sounded like such great ideas, yet today I would think they were about the dumbest ideas ever.
When the fish came out of the oven, I opened the packet. I remember thinking it smelled a little more garlicky than I had expected, but it looked great and the fish was cooked perfectly. I placed a portion of the fish and vegetables on four plates, called everyone to the table and proudly served our favorite family dinner. I remember wondering if anyone would notice the strong aroma of garlic in the kitchen.
Kathy came into the kitchen and immediately turned the exhaust fan on. That was the first sign of a problem.
We all sat down and began to eat. When I took my first taste, I was immediately disappointed because it was nowhere near as good as Kathy’s. The stuffing was soggy, reeked of raw garlic, and the wine had overpowered the entire dish. All I could taste was the acidity in the wine and a double kick of rawness from the garlic. Of course, I was too proud to admit we had a disaster on the table [remember, I’m Italian], and assumed the peanut gallery would start chirping at any moment. Bewildering as it was, Kathy and the kids were quietly eating what had to be the worst thing ever served in our home. But I caught Kathy nodding her head a couple of times to the kids, as if saying: “Don’t say anything! Not a word.”
Kathy knew how sensitive I was about my evolving cooking skills, and I’m pretty sure she didn’t want this total failure to discourage me. She also knew I had prepared the fish “from the heart” because I was trying to give her a break that day. So she was simultaneously suffering through the meal, and silently managing the kids reaction to this awful meal, mainly to protect me from embarrassment and heckling from the kids.
I knew something was ‘fishy’ (pun intended) when Kathy and my daughter began having a discussion about school, which was not in session at the time. I was just about to admit failure and suggest it wasn’t too late to call in Chinese, when all of a sudden, my innocent and totally honest 5-year-old son blurted out, “Mom, I think Daddy’s fish is not feeling good. Should we take it to the hospital?”
Well, that unleashed the dog from the chain, and all of us began laughing uncontrollably. And the comments began fly. “Dad, this is the worst fish we’ve ever had! This stuffing is awful. What did you do?” came from my daughter. My son was sticking to his assessment that the fish was sick and needed a doctor, which made us laugh all the more! Apparently, Kathy’s silent management of my son hadn’t worked so well, and his ‘from the heart’ innocence had called me out as only a 5-year-old can. And of course he was right, the fish needed emergency transport to the garbage disposal.
Anyway, we ended up having breakfast for dinner that night—cereal, fruit and milk. And we laughed and joked about Daddy’s cooking disaster and my son’s hospital comment at every meal that week. To this day, when one of my cooking efforts goes sideways, the family always tells me nothing will ever be as bad as that Garlicky Stuffed Bluefish Drenched in White Wine back in Westport, CT. And my son asks if we should call the hospital. Some quotes never go away in a family.
When I got up from the table that evening, I remember apologizing to Kathy and the kids for the spoiled fish dinner, and promised to make it up to them the next weekend. I’ll never forget what Kathy said: “Honey, I loved your fish tonight because it came from your heart, and anything coming from your heart tastes good to me.” Nevertheless, I was crestfallen by the colossal failure of my attempt to cook our family’s favorite dinner.
Later that night, I made my rounds to say good night to the kids. They had obviously talked with their mother before going to their rooms. When I reached down to kiss them, they both wrapped their little arms around my neck and told me my cooking wasn’t perfect yet, but I was already a perfect Dad. And they made me promise to be careful with the garlic and wine in the future!!
As I’ve grown older, I’ve thought about that night many times. Life is full of imperfectly executed recipes because people are not perfect. I’ve messed up several dinners over the years, and as a human being, I have several flaws just like everyone else. But what I’ve learned over the years is that learning to accept each other’s faults – and choosing to celebrate our differences and flaws—is one of the most important keys to creating a healthy, growing, and lasting relationship.
In the context of this blog, you may assume I am trying to set a good example for you. Therefore, I will urge you to say and do only things that are intended to cause a positive and compassionate reaction from the people around you. I will try to not suggest acts that could be interpreted as emanating from self -interest or hurtful sentiments. I will also assume you will be all about creating the confidence that you will consistently behave that way as often as possible. I will not be perfect in any of this, but I will try hard to achieve improvement on the journey.
“What comes from the heart, goes to the heart”. What this quote says most to me is that no matter what you do or say, the special lady in your life will gracefully forgive your mistakes and miscues as long as they come from your heart, with an intention to please and from a caring attitude. If you can remember this quote and live it, I guarantee you will have a long-lasting, loving, caring and respectful relationship with a soul mate that thinks you are her ONLY Hot! Guy.
Ok Hot! Guys, this is a new twist on helpful recipes. Take note because you could win some major WOW! Points on this one. But act quick while there is still the chance, because it will evaporate before you know it.What am I talking about?
Most women, including the ones in our lives, love to see things grow. And high on the list of things they like to grow is plants–flowering, green or vegetable. Anything with a root will do. It’s what many women like to do in their spare time because it kind of proves to themselves and others they can properly care about, care for and nurture things from birth to maturity. They also love beautiful blooms, healthy vegetables and tall statues of green leaves attached to brown branches. That’s why gifts of flowers can repair some of the minor faux pas we Guys occasionally commit.
My Kathy is very big on this pastime. She takes it seriously, devotes real time to her passion for growing things, and is even a Master Gardener so she has the right level of knowledge to do it well. To wit, the pictures in this post are from her garden just this week.
If your lady is one of these garden growing types, this is where you, Hot! Guy, have a chance to be a rock star for her. And win very serious WOW! Points in the process.
I have never been among a group of women discussing their gardens, when I haven’t witnessed the anger and frustration they experience with Insects, Deer, Rabbits, Chipmunks, Squirrels, Ground Hogs, Possum and other vermin eating their precious, well-cared for flowers, plants, vegetables and herbs. These insects and animals always seem to know exactly when her flowers are ready to make their spectacular show of bloom. At that point, they all send invitations for a dinner party in our ladies back yard. Then an assortment of insects and vermin who have not visited the yard for months, show up for the after dark feast of flowers and greens. I’m told they quite enjoy their expensive salads. If you are dating or married to one of these gardener types, I’m betting you have overheard similar discussions–many times–especially during the summer months.
Now, as much as our ladies are disgusted by the insects, deer and other vermin grazing their garden salad, the idea of hurting them is just not in the cards for nurturing and nature-loving women. So put away the guns Guys! That approach is going to earn you some major POW! Points. The way to become a Hot! Guy is to go to the grocery and hardware stores and buy the ingredients for this Insect, Maybe Deer and Small Vermin Repellent recipe. While you are at it, buy an inexpensive canvas bag and one long-stem yellow rose. Put all the stuff in the bag. Take the stuff home, and make the first batch of this recipe for her. Either copy or write this recipe on an index card and tape it to the outside of the spray bottle. Put the filled spray bottle in the canvas bag, and then drop the rose into the bag so it’s sticking up nice and tall.
Now, wait until she’s working in her garden. Bring your little canvas bag to her. Tell her how much you appreciate the beauty (and/or vegetables and herbs) she creates in her gardens and that the rose is for how she makes you happy. Tell her you have been aware of the insects and vermin problem, and have done some homework. Tell her you have found a way to protect the gardens from overnight feasting by her unwelcome friends. Tell her she needs to spray her special plants in the early evening hours, that she should repeat it as often as needed to keep the insects and vermin away, and after it rains or a heavy watering. If you want to get some Bonus WOW! Points, offer to make the first application!
My Kathy swears by this potion to repel insects, maybe deer, and if you spray the ground around the plants, some of other small rodents that like to eat her garden goodies. She’s given it out many times, and I’m pretty sure it works. And Guys, even if it doesn’t work, she is going to give you major WOW! Points for caring enough about her passion for growing things to help out with a problem.
PS–if your lady aims the bottle at you, you are probably in a WOW! Point Deficit Situation. Uh Oh!!
Insect, Maybe Deer and Small Vermin Repellent
Prep Time: 5 mins | Cook Time: 0 hr 0 min | Servings: 1 Quart | Difficulty: Easy
Note: This is not for human consumption!
- 1 quart capacity spray bottle
- 2 tbsp Tabasco or other similar hot sauce without seeds
- 1/4 cup rubbing alcohol
- 1/2 tsp Liquid Dawn Dish Detergent
- Water to fill
1. In the quart spray bottle (buy at hardware store), combine next 3 ingredients.
2. Fill the remaining volume with tap water.
3. Shake gently.
4. Spray plants and flowers in the late afternoon and after the sun has begun to set. Respray once every few days and again after heavy rains or watering.
Source: My Hot! Guy Collection
Sent from Paprika Recipe Manager