What Men Are Cooking On National Men Cook Dinner Day

It's only one day a year, but what are men cooking on National Men Cook Dinner Day today! On The Mike & Carla Morning Show that's what we wanted to know. And you might be surprised how prepared the guys were!

Now Reddit threw out the question and it was funny that most of the responses had to do with meat or chicken. Pasta was also mentioned as well. All easy things guys can prepare for dinner.

Mike O'Brian didn't say if he was going to prepare dinner tonight, but he did have a few dishes he could go to. One is baked chicken, another was a pasta dish with pork sausage. Mike also said that he can lay down a nice bone end ribeye off the grill!

However, as we mentioned above, you might be surprised how prepared some of the guys were that were tuning in this morning. Some even getting a little fancy for the special night.

One guy called in saying that Mexican food was his go to dish. Being trained to cook by his nanny who was Mexican, he says that he has perfected it all from enchiladas to dips and chips.

He even went on to say that there is a secret to his cooking! He mentioned that when cooking Mexican food, don't be so quick to serve...prepare it slowly!

Another one said that "Sticky Chicken" was his forte! He loved making it and his wife loved eating it. He also mentioned a couple of Mexican dishes on his menu. as well.

Others mentioned pasta as a good go to...and even Carla Rea said that serving pasta just right can even be romantic! Okay, more points for the guys right?

Nonetheless, if you get to this too late, file this and save it for next year. Take a couple of minutes and listen to the segment from this morning...and enjoy!

Tamales - those delightful parcels of seasoned dough wrapped in corn husks are a delicious and versatile food. They are certainly beloved and hold a rich history, but achieving the perfect tamale can feel like a mystery. Are you trying to become a tamale enthusiast? You've come to the right place, as we will soon reveal 5 tips for cooking the best tamales.

When it comes to making tamales, the good news is it's not rocket science. Anyone can make a delicious tamale. However, in order to achieve the perfect tamale, it's important to start with the bare basics. Without knowing the essentials, how can you expect to create the best of the best?

The star of the show is the corn husk. The dried husks, soaked in warm water for at least 30 minutes, become bendable and ready to be wrapped around the tamale filling. Masa harina, a special corn flour, forms the base of the dough. Mixed with water, shortening (lard or vegetable shortening), baking powder, and a sprinkle of salt, the masa dough should become soft and spreadable. Savory fillings are the norm, with options like shredded meats (shredded chicken, pork), vegetables (beans, corn), or a vegetarian medley of lentils and spices. And before you wrap that tamale, don't forget to add a flavorful sauce or broth for some extra moisture and depth.

If you've never cooked a tamale before, you might be shocked to discover that the tamale is actually steamed over hot water. What?! A steamer basket placed over a pot of simmering water is your tamale haven. Arrange the tamales either standing upright or neatly nestled in the steamer. Cover the pot and let the tamales steam for about an hour or until the husks easily peel away from the masa dough. Once you complete your steaming, take the tamales off the heat and let them rest for a few minutes before carefully unwrapping them. Then, jazz them up with your choice of guacamole, salsa, or sour cream.

Sounds easy, right? While making tamales isn't incredibly challenging, there are some key steps that come into play in order to perfect your tamale-making technique. With the five key tips below, you'll be well on your way to cooking the best tamales around.

The filling is the heart of the tamale. Don't settle for bland! Pre-cook your meat (chicken, pork, or your vegetarian options like lentils or black beans) and infuse it with bold spices. Fresh herbs like cilantro and oregano add vibrancy. Also, don't forget the magic of a good broth.

The masa (dough) should be soft yet spreadable. Here's a secret known among the best tamale makers... Use the "masa float test." Simply drop a small ball of masa dough into a glass of water. If it floats, you're golden! If it sinks, add a touch more fat (lard or vegetable shortening) and knead it in until it reaches buoyant perfection.

Once you start working with the corn husks, you'll realize they need some TLC. As previously mentioned, soak them in warm water for at least 30 minutes, or until they are pliable and won't tear when folded. When you come across the most stubborn of husks, revive them by simmering them in water on the stove for a few minutes. A happy husk will gift you the happiest of tamales.

Mastering the art of the tamale fold can take practice, but here's a helpful starting point. Spread your masa onto the smooth side of a softened husk, leaving room at the top for folding. Fold the sides inwards, then bring the bottom end up to meet the top. The key to perfection in this step? Secure it with a piece of string or a thin strip of husk. You'll thank us later.

Steaming is the gentle art of cooking tamales. As previously mentioned, use a steamer basket placed over a pot of simmering water. The key here is to avoid letting the water level dip below the steamer basket. A clever trick? Place a coin in the bottom of the pot. When the water evaporates enough for the coin to start clinking, it's time to add more water.

Let’s be friends! 👍 Follow us on all social media platforms:

Twitter: https://twitter.com/kklz963

Instagram: https://www.instagram.com/kklz963/

Facebook: https://www.facebook.com/kklz963/