Photography by Donovan Roberts Witmer
Myles Powell was determined to disprove the “guys can’t cook” stereotype. So he took to the Web.
A Philadelphia native turned Harrisburg resident, Powell is the creator of OMG You Can Cook? (www.omgyoucancook.com), a blog that chronicles a bachelor’s adventures in the kitchen. Inspired by a long-term goal of writing a cookbook, and spurred by the suggestions of fellow members of Harrisburg Young Professionals, his blogging began shortly after his relocation to the Susquehanna Valley, with a post comically titled “No more ramen!”
Since then, OMG You Can Cook? has developed into a file of self-described comfort foods that are sure to satisfy even the hungriest of dudes. Recipes are approachable and delivered with a touch of humor. For other guys wanting to brush up on their kitchen skills, he says it’s totally worth it. “You get to brag about it,” Powell says. “Plus it makes your kitchen smell awesome.”
The thrill of success fuels Powell’s love of food blogging, he says. In fact, he will soon be able to add another culinary success to his resume, with his selection as one of the competitors on the Food Network’s upcoming reality show America's Best Cook. Be sure to tune in March 9 at 9 p.m.
Read along as Powell shares two of the indulgent dishes from his blog with us.
ULTIMATE BUFFALO WINGS
“It's Super Bowl season, so of course it's a good time for Buffalo wings. Then again, it's always a good time for Buffalo wings. This recipe is very simple and gives you juicy chicken with a Buffalo sauce so good you'll (insert something clever here).” - Myles Powell
Makes 6 wings
Ingredients:
6 whole chicken wings Dry rub: 1/2 teaspoon cayenne pepper 1 teaspoon granulated garlic 1 teaspoon onion powder ½ teaspoon oregano 1 tablespoon black pepper 1 tablespoon seasoned salt Buffalo sauce: 1 cup hot sauce (Myles use Frank’s Red Hot Sauce) 1/8 cup butter ¼ cup hot chili sauce (or Sriracha) 1/8 cup sweet chili sauce 2 tablespoons soy sauce
Directions:
1. Preheat an oven to 450 F.
2. In a small bag, combine the spices.
3. Sprinkle the seasoning or mix over the chicken on both sides. Make sure to rub it into the meat.
4. In a small saucepan combine the hot sauce, butter, hot chili sauce, sweet chili sauce and soy sauce.
5. Heat sauce on low heat for about 10 minutes, then set aside.
6. Once the oven is hot, place the wings on a coated broiling rack. Note: If you don’t have a broiling rack, that’s fine. A traditional pan covered with foil will work.
7. Bake the wings for 30 minutes.
8. Flip the wings and bake for an additional 20 minutes. Note: You can also grill the wings over a medium fire for 30 to 40 minutes.
9. Take the wings out of the oven and toss with the sauce.
RAMEN JERK BURGER
“There's something interesting occurring in the culinary world: the ramen noodle burger. It's pretty remarkable… and unbelievable. I didn't believe it myself, but I tried it and I loved it. My first blog post was called 'No more ramen.' [This time,] however, it’s for a valid reason. My ramen jerk burger starts with a beef burger flavored with jerk seasoning. Traditional buns are replaced with ramen noodles, and then topped with lettuce, tomato and a red pepper dressing with a little kick to it.” - Myles Powell
Makes 1 burger
Ingredients:
Red pepper dressing: 1/8 cup mayonnaise 1 green onion, thinly sliced 1 tablespoon roasted red pepper, minced and drained 1/2 tablespoon lemon juice 1/2 tablespoon ketchup 1/2 tablespoon hot chili sauce (or Sriracha) Jerk seasoning: ¼ cup ground Jamaican allspice 4 garlic cloves ¼ cup brown sugar ½ tablespoon dried thyme 3 habanero peppers 3 green onions, chopped ¼ teaspoon nutmeg 1 tablespoon soy sauce salt and black pepper to taste Jerk burger: ½-pound ground beef 1 teaspoon jerk seasoning Noodle buns: 1 pack of ramen noodles 1 egg, lightly beaten 2 tablespoons olive oil Toppings: sliced tomato lettuce
Directions:
1. Prepare the dressing by mixing all of the ingredients in a small bowl. Set aside.
2. Combine all of the jerk ingredients in a food processor and blend until smooth.
3. Cook the ramen per the package instructions. Drain the noodles and set aside.
4. Season the ground beef with jerk seasoning.
5. Mold the ground beef into a patty.
6. Heat a grill or skillet over medium heat.
7. Cook the burger to desired doneness.
8. While the burger is cooking, mix the drained ramen with the beaten egg.
9. Divide the drained noodles into two “bun sized” ramekin dishes or small bowls.
10. Wrap the dishes with plastic wrap; then lightly press the plastic wrap against the noodles to help the noodles firm up.
11. Place a 16-ounce can on top of the plastic wrap and refrigerate for about 20 minutes.
12. After 20 minutes, pour the olive oil onto a small skillet and heat over medium-low heat.
13. Take off the plastic wrap and carefully turn over and dump the ramen onto the skillet.
14. Sauté for about 7 minutes per side. Remove from heat.
15. Build the sandwich as follows from the bottom up: ramen bun, burger patty, lettuce, tomato, red pepper dressing, ramen bun.
The secret to the bun: Boiled ramen noodles are combined with egg, and then sauteed to hold the noodles together.
