Two Dudes, One Pan: Maximum Flavor from a Minimalist Kitchen

by Jon Shook, Vinny Dotolo

ISBN-10: 0307382605
ISBN-13: 9780307382603
Region: USA
Publisher: Clarkson Potter
Publication Date: August, 2008
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Recipe Index

Recipesort icon Page Rating
Amatriciana-Style Chicken Legs and Thighs 150
0
Asparagus Risotto 138
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Bacon-Wrapped Meatloaf 203
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Balsamic Barbecued Baby Backs 194
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Basic Buttermilk Pancakes 62
0
Beer-Battered Cod and Tartar Sauce 148
0
Beer-Braised Short Ribs and Shiitakes 163
0
Black and Blue Beef Tenderloin 121
0
Black Canvas Mashed Potatoes 133
0
Blistered Zucchini Skillet Gratin 100
0
Branzino with Whole Tomatoes and Basil 108
0
Bucatini Carbonara, Pancetta, and Peas 154
0
Burgers 85
0
Buttermilk-Sage Fried Chicken 152
0
Carrots, Dandelion Greens, and Cumin-Raisin Vinaigrette 38
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Chicken Provençal 113
0
Chicken Thighs in White Wine and Herbs 114
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Chile-Rubbed Pork Loin 191
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Chocolate-Hazelnut Bread Pudding 218
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Cider-Sage Pork Chops 190
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Cinnamon-Apple Crisp 229
0
Classic French Dressing 41
0
Classic Marinara 120
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Cottage ’Cakes 64
0
Creamed Brussels Sprouts with Bacon 137
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Creamy Blue Cheese Dressing 42
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Creamy Tarragon-Dressed Butter Lettuce, Smashed Croutons, and Grana 37
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Crêpes with Ham and Swiss 61
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Crêpes with Ricotta and Blueberries 61
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Crêpes with Serrano, Mahón, and Membrillo (Quince Paste) 61
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Crispy Dill Snapper 73
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Crunchy Fried Feta and Warm Spiced Olives 65
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Cuban-Style Roast Pork 196
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Curried Chicken Nuggets with Honey Mustard and Red Onion Slaw 78
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Curried Tofu Nuggets 79
0
Dressed, Roasted Tomatoes with Burrata 174
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Duck Quarters with Dried Fruit and Sherry 149
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Fallen Chocolate Cake 231
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Five-Spice Cornish Hens 187
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Flaming Crêpes Suzette 61
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Fluffy Pancakes 64
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Fluke with Tarragon Vinaigrette and Grape Salad 77
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Frank’s Clam Chowder 143
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Fried Goat Cheese, Citrus, and Avocado Salad 66
0
Fruit Cobbler 229
0
Garlic-Braised Brothy Escarole 134
0
Garlic-Herb Crusted Prime Rib with Madeira Sauce 202
0
Garlicky Long Beans 134
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Garlicky Shrimp Cakes with Old-School Tartar Sauce 70
0
Green Goddess Dressing 43
0
Grits 192
0
Grouper with Lemon-Caper Butter 104
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Harissa Lamb Burgers 89
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Harissa-Rubbed Rack of Lamb with Mint Yogurt 200
0
Hawaiian Poke 46
0
Jack-Bacon Burgers with Special Sauce 86
0
Johnny ’Cakes 64
0
Jon’s Sausage, Broccolini, and Pasta Frittata 58
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Jon’s Short Rib and Mashed Potato Crostini 164
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Key Lime Bars 220
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Killer Garlic Shrimp 112
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Lamb Loin Chops on Corn Hash 82
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Lavender-Lemon Bars 219
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Lemon-Sage Roasted Chicken 189
0
Lobster Rolls 147
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London Broil with Herb Butter 201
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Miso Eggplant 177
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Miso-Honey Dressing 43
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Olive Oil-Braised Baby Artichokes 130
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Our Basic Vinaigrette 44
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Our Favorite Crêpe Batter Five Ways 61
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Our Garlic Bread 151
0
Our Guac 45
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Pan-Roasted Eggplant with Shallot Vinaigrette 99
0
Peach-Blueberry Crisp 229
0
Peaches and Arugula with Almonds, Radishes, and Parm 29
0
Peruvian-Style Citrus Ceviche 49
0
Pistachio Tiramisù 226
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Pork Burgers with Fennel-Apple Slaw and Chive Aioli 90
0
Pumpkin Pie Bars 224
0
Real Caesar Dressing 41
0
Roasted Bones with Parsley Toast, and Aged Balsamic 205
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Roasted Garlic Ranch Dressing 44
0
Roasted Peppers, Goat Cheese, and Pine Nuts 180
0
Rocotta - and Pancetta - Stuffed Pork Chops 118
0
Rosemary-Garlic Marinated Leg of Lamb 198
0
Rum Caramel Sauce 216
0
Saffron Risotto 159
0
Sake-Soy Sea Bass 74
0
Salt-Roasted Baby Potatoes 172
0
Sea Bass, Clams, Bacon, and Leeks in White Wine 184
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Seared Scallops, Shiitake Fricassee, and Garlicky Spinach 110
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Seared Yellow Wax Beans ’n’ Greens 103
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Sherried Salmon and Cipollini Onions 186
0
Shrimp with Anchovy-Caper Butter 104
0
Slow-Cooked Lamb Shanks in Pinot Noir 156
0
Sour Cream Coffee Cake with Cinnamon-Pecan Streusel 215
0
Spicy Citrus-Glazed Duck Breasts 116
0
Spicy Roasted Cauliflower, Capers, and Parm 178
0
Spiked Anglaise 212
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Spinach-Artichoke Dip with Grilled Bread 68
0
Strawberry Chutney 192
0
Strawberry-Rhubarb Crisp 228
0
Sweet Cherry Sauce 227
0
Swordfish with Fried Green Tomatoes and Bacon Vinaigrette 72
0
Tender Biscuits 213
0
The Greek 34
0
Tortilla Espaà±ola with Manchego, Onions, and Potatoes 56
0
Tri-Tips with Salsa Verde 122
0
Tuna Steak au Poivre with Cognac Sauce 107
0
Turkey-Gouda Burgers 88
0
Vinny’s Grandma’s Coconut-Almond-Cornflake Bars 223
0
Vinny’s Spaghetti Bolognese 160
0
Warm Bacon Vinaigrette 42
0
Watermelon and Mizuna Salad with Feta 33
0
Whatever Upside-Down Cake 210
0
White Wine and Tarragon Steamed Mussels 144
0
White Wine-Braised Osso Buco 158
0
Wiener Schnitzel with Braised Red Cabbage 80
0
Winter Fennel Salad with Cinnamon Vinaigrette 30
0
“Big Red” with Brisket and Pinto Beans 165
0

Publishers Information

About Two Dudes, One Pan: Maximum Flavor from a Minimalist Kitchen

Publisher Web Link: http://www.randomhouse.com/crown/clarksonpotter/index.php

Just one pan? No problem! You’ll need only a single skillet, or a roasting pan, or a Dutch oven to make any of the 100 knockout recipes that have made this team the hottest culinary duo west of the Rockies.

Today their catering business and restaurant are the toast of Los Angeles, but Jon and Vinny still remember what it was like to cook with a minimum of space, time, and equipment. And they know that it is the feel-good, homestyle favorites that win raves from their clients and will make any home cook’s reputation. In Two Dudes, One Pan they show you how to prepare a surprising array of dishes—from finger foods to sweets and everything in between—using a few simple pieces of equipment and never more than one at a time.

Just as Jon and Vinny depend on fewer kitchen tools and gadgets than most cooks, they also believe it’s possible to eat well without spending a fortune, and their varied, deeply flavored food won’t send you running to the gourmet shop in search of an obscure ingredient. For them, it’s all about what you can do with food from the local grocery store. Pick up your favorite pan and try your hand at dishes like:

Curried Chicken Nuggets with Honey Mustard and Red Onion Slaw * Sake-Soy Sea Bass with Baby Bok Choy * Spicy Roasted Cauliflower, Capers, and Parm * Sherried Salmon and Cipollini Onions * Five-Spice Cornish Hens * Pistachio Tiramisù with Sweet Cherry Sauce * Pumpkin Pie Bars

With full-color photographs, ingredient alternatives, helpful tips and shortcuts, and dozens of straightforward, down-and-dirty recipes that pack a wallop of flavor, Two Dudes, One Pan will inspire you to use less—and cook more. (http://www.randomhouse.com/)

Author Information

About Jon Shook

Author Web Link: http://www.animalrestaurant.com/

Jon Shook and Vinny Dotolo opened Animal restaurant in June 2008 to widespread acclaim.  In the almost two years since opening it’s doors the duo has been awarded Food & Wine Best New Chefs of 2009, received a James Beard nomination for Best New Restaurant and most recently Rising Star Chefs by Star Chefs.  The restaurant was newly awarded Wine List of the Year by GQ Magazine.

They have been covered in numerous publications, including The New York Times, The Los Angeles Times, LA Weekly and Food & Wine magazine, and have appeared on The Morning Show, Last Call with Carson Daly and NPR’s Good Eats. The duo still operates a full service catering company, which opened the door for an appearance on Iron Chef America and paved the way for their own Food Network show, 2 Dudes Catering. Continuing their success, the guys wrote their first book for Random House Publishing titled, Two Dudes One Pan.  It was voted one of NPR’s “10 Best Cookbooks of 2008”.

Jon and Vinny met while attending culinary school at The Art Institute of Fort Lauderdale in Florida. Their first job together was in the kitchen of famed chef Michelle Bernstein at The Strand Restaurant in South Beach. They continued to work in numerous other top chef kitchens in south Florida, including: Mark Millitello’s of Mark’s, Oliver Saucy of Café Maxx and Doug Reese of The River House. They left Florida to work with Ray Roach at the Wildfower Restaurant located in The Lodge at Vail in Vail, Colorado. Continuing their trajectory west, they landed in Los Angeles in 2001 where they worked with Govind Armstrong and Ben Ford at Chadwick’s before launching their own catering endeavor, and ultimately their first restaurant, Animal.

(http://www.animalrestaurant.com/)

Cookbooks by Jon Shook


About Vinny Dotolo

Author Web Link: http://www.animalrestaurant.com/

Jon Shook and Vinny Dotolo opened Animal restaurant in June 2008 to widespread acclaim.  In the almost two years since opening it’s doors the duo has been awarded Food & Wine Best New Chefs of 2009, received a James Beard nomination for Best New Restaurant and most recently Rising Star Chefs by Star Chefs.  The restaurant was newly awarded Wine List of the Year by GQ Magazine.

They have been covered in numerous publications, including The New York Times, The Los Angeles Times, LA Weekly and Food & Wine magazine, and have appeared on The Morning Show, Last Call with Carson Daly and NPR’s Good Eats. The duo still operates a full service catering company, which opened the door for an appearance on Iron Chef America and paved the way for their own Food Network show, 2 Dudes Catering. Continuing their success, the guys wrote their first book for Random House Publishing titled, Two Dudes One Pan.  It was voted one of NPR’s “10 Best Cookbooks of 2008”.

Jon and Vinny met while attending culinary school at The Art Institute of Fort Lauderdale in Florida. Their first job together was in the kitchen of famed chef Michelle Bernstein at The Strand Restaurant in South Beach. They continued to work in numerous other top chef kitchens in south Florida, including: Mark Millitello’s of Mark’s, Oliver Saucy of Café Maxx and Doug Reese of The River House. They left Florida to work with Ray Roach at the Wildfower Restaurant located in The Lodge at Vail in Vail, Colorado. Continuing their trajectory west, they landed in Los Angeles in 2001 where they worked with Govind Armstrong and Ben Ford at Chadwick’s before launching their own catering endeavor, and ultimately their first restaurant, Animal.

(http://www.animalrestaurant.com/)

Cookbooks by Vinny Dotolo