Listen up ladies! It's National Men Make Dinner Day! - DC News FOX 5 DC WTTG

Listen up ladies! It's National Men Make Dinner Day!

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Ladies, listen up!
Before you find a recipe for dinner tonight - let your man do it!

It's National Men Make Dinner Day - the day when you can test out recipes on family and friends.

FOX 5’s Holly Morris visited Casa Luca for tips on where to start!



Basic Texas Style BBQ Dry Rub for Pork Ribs or Pork Shoulders

Chef David Creamer's Recipe

          1 tablespoon cumin
          1 tablespoon paprika
          1 tablespoon granulated garlic
          1 tablespoon granulated onion
          1 tablespoon chili powder
          1 tablespoon Cajun seasoning
          2 tablespoon brown sugar
          2 tablespoons kosher salt
          1 teaspoon cayenne pepper
          1 teaspoon black pepper
          1 teaspoon white pepper
          2 whole slabs pork baby back ribs
          OPTIONAL - Thick Cut Butcher Bacon, 8pcs

Preheat oven to 250 degrees
In a bowl, combine all dry ingredients and mix well.
Place each slab of baby back ribs on a piece of heavy-duty aluminum foil, shiny side down
Sprinkle and coat each side generously with the dry rub
Pat the dry rub into the meat. OPTIONAL-cover top off ribs with slab bacon. Refrigerate the ribs for a minimum of 1 hour.
Place the ribs on a baking sheet. Open one end of the foil on each slab and pour in ½ cup water/stock or favorite marinade to braise the ribs with into each foil packet. Tilt the baking sheet in order to equally distribute the braising liquid.
Bake/Braise the ribs in the oven for 2 1/2 hours
Remove bacon(if added, GREAT to throw in baked beans), then glaze with favorite BBQ sauce and broil for 2-3 min until sauce starts to caramelize. Brush a second coat of sauce on and broil second time until slightly bubbly and caramelized again.
Cut into two bone pieces, served warm

Brussels Sprout Salad

Anthony Lombardo, Executive Chef at 1789
1 # of Brussels Sprouts - shaved fine on a mandolin or with a sharp knive
1.5 cups of toasted pine nuts
3Ž4 cup of shaved pecorino toscano
1 head of Belgian Endive, cut julienne

For the dressing
4 tablespoon of grain mustard
3 tablespoon of lemon juice
10 tablespoons of extra virgin olive oil
Salt and Pepper to taste
Mix all ingredients together

The important thing about this salad is to make sure that the brussels sprouts are shaved super thin. As thin as you can possibly make them while still being able to keep them intact.
In a mixing bowl, simply mix all of the ingredients together for a nice healthy hearty winter salad.
Eating Brussels sprout raw as opposed to cooking them is much healthier because you do not lose any of the nutrients that you would when they are cooked.

Bacon Wrapped and Stuffed Pork loin

Chef Patrick Carroll at Clyde's of Reston

Serves 3-4 people

5  lbs Pork loin 
1 6oz box of Stove top Stuffing, Traditional sage or Pork 
2 Tbsp Butter
1 each 14.50 oz can of Swansons chicken stock
1 pound Bacon, your favorite brand
1 pound package of prepared vegetables (potatoes, celery, carrots, onions)

Casserole dish (glass pan in cubboard with handles)
Aluminum Foil
Small pot
Chefs Knife


Make your stove top stuffing
In a pot heat 1.5 cups of chicken stock and butter. 
Bring to a boil and add the Stuffing mix.
Stir and set aside. Try not to eat it all.
Set the pan
Place the vegetables, and remaining chicken stock in the bottom of the casserole pan.

Roll Out the Pork
Run your knife slowly along the bottom of the pork loin opening it. 
Imagine its a blanket that your rolling out.
Only its a delicious pork blanket.
Stuff and wrap the Piggie
With the pork rolled out place the stove top in the center and spread out equally to both sides.
Roll the pork back up like a sleeping bag.
Lay the bacon over top covering the pork loin.

Almost Done
Set the pork on top of the vegetables in the casserole dish.
Cover with foil and bake for 45 minutes at 350 degrees Fahrenheit.
Remove foil and Crisp up the bacon for 20 more minutes.
Pork should be cooked well done or 165 degrees Fahrenheit.

Serve in the casserole dish or slice pork and serves on dishes with roasted vegetables.

Bucatini Campagnola Country-Style Bucatini

Fabio Trabocchi

Serves 6
1/2 pound guanciale or pancetta
1 pound bucatini
2 cups oven roasted tomatoes*
1 cup freshly grated Parmigiano-Reggiano (about 4 ounces)
1/2 cup grated pecorino
2 tablespoons freshly chopped Italian parsley
Kosher salt and freshly ground black pepper

  • Bring a large pot of salted water to a rolling boil.
  • Meanwhile, remove any herbs and spices from the surface of the guanciale and trim away any dry spots. Cut into medium-fine dice. (Or, if using pancetta, cut it into medium-fine dice.) Put the guanciale (or pancetta) in a large saute pan, place the pan over medium-high heat, and slowly render the fat from the meat. When the guanciale begins to crisp, after 3 to 4 minutes, remove the pan from the heat and set aside.
  • Add the bucatini to the boiling water and cook until al dente, 8 to 10 minutes.
  • Meanwhile, return the pan with the guanciale to the stovetop and slowly warm over medium-low heat.
  • Add the tomatoes and toss until warmed through.
  • Drain the pasta, reserving about 1/4 cup of the cooking liquid. Add the pasta and grated cheese to the guanciale and shake the pan back and forth to combine the ingredients.
  • Add just enough of the reserved pasta water—a few tablespoons should suffice—to create a sauce with a creamy consistency. Toss in the chopped parsley, season with salt and pepper to taste and serve immediately in warm pasta bowls.

*For the Oven Roasted Tomatoes:  Wash 1 pound of plum tomatoes, and bring a large pot of water to a rolling boil. Using a small paring knife, make an “x” incision on the tip of the tomato, and remove the core. Place the tomatoes in the water for 30 seconds, then remove them with a strainer or skimmer to an ice bath. Strain and peel them, then cut them in half lengthwise. In a large bowl, toss the tomato halves with salt, pepper, 2 whole cloves of garlic crushed but not peeled, 2 sprigs rosemary, 2 sprigs thyme, and the peeled (in strips) zest of 1 orange. Toss with ¼ cup extra virgin olive oil, and then arrange on a sheet tray, cut sides down. Roast them in a low oven at 325°F, for 2 hours, or until their color is deeply concentrated and they have softened and started to wrinkle.

Crescia Dolce Sweet Crescia

Fabio Trabocchi

Yields 4 cresce


3 ¼ cups Italian 00 flour
2 tablespoons instant yeast or 1 ¾ oz fresh yeast
1 tablespoon sea salt
½ teaspoon freshly ground white pepper
½ cup lard for the dough, plus 1/3 cup lard for spreading
2 whole eggs
¼ cup plus 2 tablespoons whole milk, room temperature
1 quart frying oil
1 cup granulated sugar, for dusting


  • Combine the flour, yeast, salt and pepper in a medium bowl. Mix in the lard.
  • Add the eggs and milk, and stir with a wooden spoon to bring together into a rough dough.
  • Turn the dough onto the table, and knead until smooth and elastic, about 15 minutes. Add more flour (sparingly) to the work surface only if it is absolutely necessary.
  • Shape the dough into a ball; cover and let rest on the work surface for one hour to relax the gluten.
  • Divide the dough into four even sections. Roll each section into a round approximately 8-10 inches wide and 1/8 inch thick.
  • Spread the lard evenly over the surface of each one, and roll up (as for a jellyroll) to form a log.
  • Coil these lengths of dough into buns resembling a snail. Let rest again, covered, for 30 minutes.
  • Again, on a lightly floured surface, roll out these buns with a rolling pin to form 7-inch rounds.
  • In a deep fryer or a wide heavy pot, heat the oil to 350°F. Spread 1 cup granulated sugar in a shallow bowl that is at least 7 inches in diameter, or spread it on a plate.
  • Very carefully place a crescia in the hot oil. The oil may spurt, so be especially careful. Use the back of a wooden spoon with a long handle to keep the dough submerged in the oil and fry, turning once, for about 2 to 3 minutes per side, or until golden. Using tongs, transfer the crescia to the prepared baking sheet. Blot off excess oil, and dip both sides of the crescia into the sugar. Repeat with the remaining crescia.
  • Serve warm, with apple butter, Nutella, or the topping of your choice!

Porchetta Ascolana Roasted Suckling Pig

Fabio Trabocchi

1 small suckling pig, about 8 to 10 pounds, boned
4 cups dry white wine, such as Verdicchio or Pinot Grigio
3 1/4 pounds boneless pork butt or shoulder, cut into 1/2-inch dice
Kosher salt and freshly ground black pepper
3 bunches dill
8 to 10 garlic cloves, crushed
1 3/4 pounds manteca, soft lard
Day 1

  • Lay the pig skin side down in a roasting pan or on a rimmed baking sheet.
  • Pour the wine over the flesh and massage it into the meat.
  • Season both the pig and the pork butt with salt and pepper. Scatter the pork butt over the inside of the pig, cover evenly with the dill sprigs, and scatter the garlic cloves over the top. Wrap the pan in plastic wrap and refrigerate overnight.

Day 2

  • Remove the pig from the refrigerator. Remove the dill and garlic from the pig; set the garlic aside. Separate the dill fronds from the stems, and discard the stems.
  • Combine the dill fronds, garlic, and half the lard in a food processor. Pulse 4 or 5 times to mix, then process to form a paste. Season lightly with salt and pepper and transfer to a bowl.
  • Remove the pork butt from the cavity and set aside. Using your hands, spread the dill paste evenly over the flesh of the pig. Distribute the pork butt evenly inside the cavity, from neck to tail. Fold the edges of the cavity over so the pig resembles a long roll. Cover with plastic wrap and refrigerate for 1 hour.
  • Preheat the oven to 375°F.
  • Using a kitchen needle and kitchen twine, sew up the cavity of the pig:
    • Begin at the legs and work up to the head.
    • Turn the pig over and, using your hands, shape the body into a uniform cylinder.
    • Tie the body with kitchen twine at 1-inch intervals so the pig maintains its shape during cooking.
  • Place a rack in the roasting pan or on the baking sheet. Place the pig belly side down on the rack and roast for 25 minutes.
  • Meanwhile, melt the remaining manteca in a small saucepan. Keep warm.
  • Remove the pig from the oven and, using a pastry brush, baste with some of the melted manteca. Return the pig to the oven, increase the heat to 425°F, and roast for about 40 minutes longer, basting every 10 minutes with manteca.
  • The pig is ready when the skin is crisp and golden and the internal temperature is at least 145°F. Remove the pig from the oven and let rest on the stovetop for 30 minutes.
  • To serve, carve into 1-inch-thick slices, removing the twine from each piece.

Il Palio

Cocktail by Bar Manager & Mixologist Jeff Faile

2 oz Buffalo Trace Bourbon
1 oz Cocchi Vermouth
healthy dash of orange bitters

For the Campari Ice
2 oz water to .75 oz Campari
Build drink over Campari ice cube in rocks glass. Stir slightly to start dilution. Garnish with a wide orange peel.

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