This past Friday, Mark and I were killing time at Barnes and Noble before seeing Nick and Nora's Infinate Playlist at the Landmark. I was in the cookbook section (of course). The selection is just what you'd expect from a big chain. Very mainstream. Lots of Ray Ray and Aunt Sandy. Not a whole lot that was very interesting. Strangely they had a lot of books on raw cooking and veganism. I did come across one book that I had heard was out and was wanting to see. It's called Two Dudes, One Pan and is written by a pair of local Los Angeles caterers/chefs named Jon Shook and Vinny Dotolo. You might remember them from a very short lived and ill-conceived show on Food Network called 2 Dudes Catering. I never saw it and it would seem, no one else did either. I have however been to parties that they've catered and recently they opened a restaurant in LA called Animal, which I LOVE and have written about before. It's one of my favorite places right now. Very rustic, local seasonal ingredients, lots of meat, perfect for carnivores and pig enthusiasts. In fact they very cleverly find a way work bacon or one of it's derivatives into almost every dish.
Anyway, as one of their fans, I obviously had to have to cookbook. The concept of the book is kind of good. It's broken up into chapters based on cooking vessel, such as roasting pan, non-stick skillet, dutch oven, etc. and then features recipes that utilize said vessel. All weekend long, in-between doing work on the house, I paged through the book trying to settle on a recipe to make. Sunday was spent painting the dining room and as such, I wanted to do a recipe that wouldn't take all day or at least, wouldn't need to be marinated over night. I settled on this, which according to the book, is a frequent family meal at the restaurant.INGREDIENTS