Search Results for: Martin Phillips


BBQ Chicken Legs and Country Style Pork Ribs with Caprese and Pappa a la Diablo

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Nothing says “Summertime” like a good old bbq.  Spring and summer are grilling season; you break out the bbq, the gas or the charcoal grill, tie on the colorful apron, throw on the bbq mit on one hand  and grab on to the giant tongs or fork with the other, throw on your special only-for-bbq hat or cap and head outside!  Well, that is exACTly what I’d had planned for this dish, but it rained.  Don’t get me wrong, I was thrilled it rained!  California has been experiencing serious, dangerous drought conditions the last four years and rain is a jubilant thing!  To be honest, I DID put the briquettes in my little round tabletop bbq annnnnnnnd……..no go.  It would not light due to the monsoon-like humidity.  Not to be deterred, I had a Plan B.  Afterall, I did lobby my family for a year for a cast iron grill plate for Christmas three years ago, and, happily, Santa followed through!  So, Plan B it was!

The menu I’d planned was to bbq country style pork ribs and chicken legs, both of which were on an extremely good sale at my local grocer who periodically throughout has a 5 for $5 ea. sale.  Select five packages of any meats and each is only $5.00, so I stock up.  These are not small, dainty packages of meats, these are very generous!  Eight chicken legs and four large ribs per package.  I grilled 4 ribs and eight chicken legs.  The leftovers I had to freeze, and they lasted me four days. (I made this June 2nd).  Along with this, I made a traditional Caprese and an old favorite I’d learned from Rachael Ray, Pappas a la Diablo (spicy hot potatoes).  The star of my bbq, however, was my bbq sauce, my Tamarind Pomegranate Sauce.  You have seen Tamarind play a part in many of my sauces, previously.  I simply love it. While the recipe is on my Instagram, at crdn99, (if you did not know that, please look me up!), I will also share it here.  Let’s get started, shall we?

Tamarind Pomegranate BBQ Sauce recipe  

1/4 cup Tamarind paste (this can be found in most grocers, specialty Mexican and Middle Eastern grocers, as well)
2 tablespoons Hoisin sauce 
1 cup Pomegranate juice (100% Pomegranate juice)
1/2 cup ketchup
1 teaspoon tomato paste
1 quartered red onion, roasted
4 cloves garlic, roasted
1 serrano chile, roasted
1 tablespoon smoked paprika
1 teaspoon chipotle or chile powder, or, 1 tablespoon chipotle in adobo
1/2 teaspoon cumin seed and coriander seed, both
pinch salt and fresh cracked black pepper, each
2 tablespoons aged Tamari sauce
2 tablespoons balsamic vinegar and Mirin, both
4 fresh oregano sprigs
6-8 fresh thyme sprigs

To get the most flavor possible out of my ingredients, and a smoky flavor, at that, I roasted the onion, garlic and serrano chile in a skillet sprayed with non-stick olive oil spray at 400-degrees for eight minutes.  I toasted the seeds and spices in a dry small skillet on my stove-top over low heat for ten minutes.  The combined aroma of the two will knock your socks off!

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As I stated, I simply roast the red onion, garlic and serrano in a little evoo spray at 400-degrees for 8 minutes.  I remove my oven safe skillet, toss in any fresh herbs, such as the fresh oregano and thyme to heat up and release their aromatic, flavorful oils.  At this point, I let the veg and herbs cool down a little, toast the spices on the stove top in a dry skillet, as mentioned above, remove from the heat and allow it to cool.  I combine the wet ingredients in a small bowl and whisk thoroughly.  It really is not necessary to put the wet ingredients together, as they are going to be blended, anyway.  That is just a “me” thing.  Once the veg has cooled, I add the wet ingredients to a blender (or, my nice new Ninja blender:  Thanks, Spinner!) followed by the spices and the veg and herb.  I pulse it, use a spatula to smush down chunks that try to escape upwards, pulse again, and then blend very smooth.  The Key is VERY SMOOTH.   Now, I usually love chunky sauces, but I wanted this one to be smooth, so it would caramelize onto the meats later.  I place the mixture in a sauce pan over medium-high heat, bring it to a slight boil, reduce the heat all the way to low and let it simmer for one hour.  The sauce will reduce by half and the flavors will intensify.  Season with salt and pepper, and perhaps a little honey, if needed, to balance the flavors.

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And Finally, back to the proper verb tense!!!  Whew!

Marinade for the Chicken Legs and Country Style Pork Ribs

I marinate a lot of meats, even when I am going to slather them with a sauce or drizzle a sauce over the top.  The layers of flavors here are like the layers of an onion; a surprise follows every layer.

For this marinade, I use my dad’s old tried-and-true marinade.  It is extremely simple but flavorful.  Get ready.  It can get a little complicated, so do not look away or get distracted!

1 cup vegetable oil
1/2 cup Worcestershire sauce
1/4 white vinegar (or garlic white vinegar, in my case)
salt and pepper

Place the meats in a large baking pan, drizzle with the thoroughly whisked marinade, turn reapeatedly with tongs to thoroughly coat each piece.  Cover and place in the refrigerator as long as possible, turning every thirty minutes.  It is best to do this overnight (I did this Monday, June 1st), but if all you have is thirty minutes or an hour, that is how long you marinate it!!!

Whether you plan to grill outdoors or indoors, about twenty to thirty minutes before you plan to grill, get your bbq or grill plate ready.  Remember, in my case, rain and the charcoal would not light, so I had to grill indoors.  I opened up all the windows and had the stove top vent on high!  I rubbed my cast iron grill plate with extra virgin olive oil on a paper towel and turned the heat, front and back burners to high.

Whatever your circumstance is, get it ready!  This is the fun part!  After this, well get to the easy, but flavorful sides. And, if you are grilling indoors, like me, preheat your oven to 350-degrees!

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Place the meats on the grill and let them grill for at least four or so minutes before trying to move or turn them!  The sugars are developing and when done so, the meats will release easily on their own, like these bad boys above!

IMPORTANT!!!!!!!
If you are grilling INDOORS, do not grill the meat to the point of being completely done!  You are going to put these in the oven soon and add the sauce two or three times and finish them in the oven!!!   

IF you are grilling outdoors, you can start adding the sauce shortly before the meats are done in order to get that caramelization of the sauce on meat.

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 Yes, the stove top WILL get messy and you WILL need to clean your vent and fan and grate afterward!  Windex works great!

IF YOU ARE GRILLING INDOORS, Please keep reading.  Outdoors? Please skip to my mouth-watering side dishes below!

After I completely grilled the meats, I placed them on a baking sheet covered with foil and a rack. I brushed on generous amounts of the sauce on one side and placed it in the oven for ten minutes.  Your nose and ears will tell you when it is time to flip them and slather side two with sauce.  Repeat twice or thrice until the sauce is caramelized onto the meats.  Whatever you like best!

When all of the meats are done, cover with foil and set aside, but not back into the oven!  Crank that baby up to bake at 400-degrees again!  Pappas a la Diablo is next!

Pappas a la Diablo

This dish can be made myriad ways with whatever ingredients you want.  I simplified it and made a serving for two.  I washed four Yukon Gold potatoes and sliced them into equal chunks. In the meantime, I seasoned them with a little salt and fresh cracked black pepper, crushed dried oregano and thyme eaves, a pinch of crushed red peppers and tossed them in two tablespoons extra virgin olive oil. Into the oven at 400-degrees and start the coating.

In a small bowl, combine 3 tablespoons spicy stone ground mustard with white wine, 1/2 teaspoon (or whole, if you want it really spicy!) pasilla chile powder or chipotle powder, 1 teaspoon sriracha or Harissa, 1/2 teaspoon crushed cumin seed and 1/2 teaspoon coriander seed. 

After eighteen (18) minutes, remove the oven safe skillet or pan (safely!) and toss the potatoes with the spicy mixture and set aside in a bowl or plate.

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Now, to our salad! Traditional Caprese!

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Slice tomato, mozzarella rounds, stagger with fresh basil leaves, and serve over a bed of fine extra virgin olive oil and aged balsamic vinegar.  Elegant, simple, flavorful!

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Here’s my plate!

 

– Martin Phillips

TWITTER: @grnmn1
EMAIL: crdn3@yahoo.com
In-House Cook at inhousecook.blogspot.com

Lingua Di Suocera

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Dudes, you should ALL know that the way to your significant other’s heart is two-fold: A. If you cook for her, and, B. If you do the dishes. Ladies believe there is nothing sexier in the kitchen than a man who cooks and/or who does the dishes. If you do both, your pretty much have it made. You might not be able to do any wrong. Well, for a while, at least. Why not cook a simple, elegant, healthy pasta dish loaded with nutrients and flavors that will rock both of your palettes? And Then do the dishes? What in the world have you got to lose?

Let’s do this. Here is my starting line-up for this awesome, simple pasta dish you can cook at home in less than an hour. But, keep in mind, with fresh pasta sauces, the longer, low and slow cook time, the better. We can do this in an hour, however, so not stress.

 

Ingredients:
2 shallots, slivered
4 – 6 ripe Roma tomatoes, seeded and slivered
4 cloves garlic, half finely chopped and two sliced into discs
3 tablespoons extra virgin olive oil
3 sprigs fresh oregano or 1 tablespoon dried oregano
A sprinkle of fresh or dried thyme leaves
Salt and Pepper
Lingua Di Suocera pasta*
Parmesan cheese, shaved or grated

 

Let’s talk pasta*. Lingua Di Suocera is known as the “Mother-in-Law” pasta, so why use that one? First, it is fancy and elegant-looking. Next, it is loaded with vegetable-based nutrients. You can find this or something like this at your specialty gourmet store (it is not real expensive for an imported product of Italy) or possibly at your local gourmet butcher shoppe. That is where I found it. IF you cannot find it at your local gourmet or butcher shoppes, you can for sure find penne, rotini or possibly rigatoni made with vegetables; look for the red, green and semolina striped pastas. You will be fine with any of them. Lingua Di Suocera pasta is just elegant, is all.

Next, to the base flavors of the dish. Using a sharp culinary knife, carefully slice off the tops of the Roma tomatoes, halve them, slice out the ribbing and scoop out the seeds. You might want to use a paring knife (short knife) for the ribbing and seeding part. You want clean slivers of Roma tomatoes. Why Romas? They are flavorful and sturdy. We do not want them to become mush and sauce; we want them to hold up and be part of the colorful dish.

Before we get to the rest of the aromatics prep, place four quarts of water into a large pot over high heat.

Moving right along, using the flat blade of your sharp culinary knife, crunch the garlic cloves. This will help you to peel the outer skins much easier. Now, slice two garlic cloves into thin discs and set aside. Finely grate or chop the other two. IF your significant other, or You, are not excited by garlic (and by-the-way, two garlic breaths cancel each other out and do not kill the romance!) just use two garlic cloves. This is all about what is good for you and what you are comfortable with! While you are at it, add the evoo (extra virgin olive oil) to a large high-sided sauce pan or skillet and place the garlic discs (they will become chips, to top the end product) into the pan over low heat. This will infuse the evoo with that awesome garlic flavor.

Now to the shallots. Shallots are bulbous and have a mild onion flavor, and are usually a light shade of red (like a light red onion) with a golden paper outer shell. It is easy to remove and slice these after you slice off the tuber top. Shallots are smaller than onions, and usually come two half bulbs to one head, or clove. Slice these into slivers and set aside.

We are ready to get the show on the road! If you are new to the kitchen, this may take a bit of time. Hit me up for questions, and I will be happy to help! If you are not new to this, all of this topping, peeling, slicing and dicing will be a breeze.

Bring the garlic and evoo stovetop temperature to medium. The garlic chips will begin the sizzle. Just as they start turning light golden, remove them to a small bowl or plate and set aside. You will use these as dish toppers later. Turn the heat to medium-high. When the oil begins to ripple, add the shallots and garlic to the sauce pan. You will be blown away by the garlic and shallot aroma as this begins to cook! Stir immediately to prevent the garlic and shallots from sticking. Add a little salt and pepper to the shallots. This helps the shallots release their sugars and “sweat” out their awesome flavors. This is all good, Dudes, trust me!

After three or four minutes, the shallots will start turning a little translucent (clear). Add the tomatoes at this point and stir well to incorporate with the shallots. Also, add the oregano at this point. If you are using fresh oregano, pull the leaves from the stem in a backwards motion (like we do with rosemary). Pluck any remaining leaves and add them whole to the sauce pan. Stir. This aroma will rock your world, trust me! At this point, reduce the heat to just slightly above low. You do not want the veg to break down too much from here.

By now, the pasta water should be at a roiling boil. Liberally add salt to the water and stir, as this is the Only chance you get to season the pasta itself. Drop the pasta into the water and immediately stir. This is to prevent the pasta from sticking to the bottom of the pot. You really do Not want that to happen.

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Keep an eye on this pasta and stir about every two minutes. This pasta will begin to thicken up and get a bit rubbery. It is important to cook this about twelve minutes, maybe slightly longer. While you will be tossing this in the sauce pan with the veg, you do not want to eat rubbery pasta! Inevitably, pieces of the pasta will break off, so use that as a guide to when it is done. Twelve minutes is al dente (just before done) cook time for Lingua Di Suocera pasta, but if you are using another pasta, stick to the directions on the box or package.

When the pasta is done, carefully remove the pasta with tongs or, simply pour the contents into a colander in your sink, shake the water off the pasta and pour it into the sauce pan. Using tongs, or a wooden spoon, toss the pasta with the sauce, which should be quite ready by now. You do not need a whole lot on one plate to make a huge meal. Top with your pasta with a little finely chopped flat leaf Italian parsley or whatever greens you have on hand. Cilantro would be good, too! Also top with the garlic chips, fresh or dried thyme leaves (adds a lite lemony flavor) and parmesan cheese. Shaved is elegant, but grated is fine.

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I added a little crisped slivered salami to my dish.
Easy, simple, elegant, and a winner for you and your significant other!

 

– Martin Phillips

TWITTER: @grnmn1
EMAIL: crdn3@yahoo.com
In-House Cook at inhousecook.blogspot.com

 

Writing Staff

 

adamAdam Dulski

I was born and raised in Buffalo New York, but wisely adopted the 49ers as my team at the very smart age of 6. Even though I now live in the Finger Lakes, I maintain my season tickets to the Buffalo Bandits of the National Lacrosse League. Fantasy football and fantasy NASCAR are my two biggest hobbies and I treat them that way. The moment you are not having fun playing fantasy is when you need to stop, because it’s supposed to be fun before anything else.

TWITTER: @adamdulski


damianDamian Mikrut

I never take anything too seriously. I am an avid baseball and hockey fan, but never seem to pick the winners. Worried about the pussification of America and believe we are raising a nation of wimps who believe we owe them something without having to actually earn it. Borderline alcoholic with a huge passion for craft beer and even spend my free time trying to brew the perfect drink myself. I am opinionated on many subjects and I never shy away from sharing my thoughts even if they aren’t part of the popular opinion. I grew up in the shadows of the Hamptons on the island of Long and now live in the birthplace of the chicken wing. I spend six months out the year hibernating from the cold winter weather with my computer while constantly dreaming of warmer days on the beach. Living the working class dream with my wife and two kids, oh and a cat. This is the first time I have put my thoughts to paper, so now you have been warned.

TWITTER: @nyislanders19


cameronCameron Blevins

I’m a 24 year old Radio DJ/Producer in Huntington, Wv. I have the widest musical taste of anyone I’ve ever known. I can go from Sinatra to Slayer, Alan Jackson to Jackson Browne, Steve Miller to Steve Earl and literally everything in between. I fancy myself a modern Gentleman with tastes in fine cigars, aged whiskey, my personal library and my vinyl collection. I also, obviously, love to write. I have short fiction that’s been published in the Blue Monday Review and I write a restaurant review blog at tristate-eats.blogspot.com. With talents in A/V editing, DJing, Writing and much more- I’m a self proclaimed future Media Mogul. Enjoy my rantings.

TWITTER: @CamOnAir


hughHugh Hamilton

Hey! My name is Hugh and apart from writing for Stuff Dudes Like, I’m a backpacker, vagabond, and travel blogger at risingroads.com. I originally hail from County Down in Northern Ireland. I left home in 2003 and have been traveling off and on ever since. Although I’ve been to many countries, I’m not what you might call a ‘country-counter’: I prefer to take things slow and immerse myself in the local culture. I offer travel tips and advice, but my main focus is telling funny stories and relating experiences. In the finest tradition of Irish storytellers, I may be prone to exaggeration.

TWITTER: @therisingroads


mattMatt Mollett

YO! Everyones favorite werewolf from the heart land here, Matt Mollett AKA the Wolfking. Im 33 years old and I have been writing short stories my whole life, or at least the parts I could lol. I have been a welder for the biggest part of my life. I have a very this is my opinion and i don’t care if you like it attitude. I have a love of underground hip hop, movies, the supernatural,and self defense. Plus many other things that we will talk about later. So for now i bid you farewell.

TWITTER: @therealwolfking


dakotaDakota Wheatley

yo i make people laugh

TWITTER: @dakotawheatley


liseetLiseet Mata

My name is Liseet Mata and I’m from Venezuela. I love writing. I just published my first book and I’m writing the second. I also write daily on my website. The first time I typed a word onto a computer, I experience a feeling of wellbeing. It was as if the puzzle piece that had been missing all my life, had finally been found. Create your own destiny.

TWITTER: @Liseetmata


katKathryn Morris

​I’m Kat, I’m 20 and from the UK. I love writing stories, reading and playing guitar. I have also created a website called The Bailey Helpline, designed to offer support and advice on anything. I’m currently an English Language and Literature student at the Open University and I enjoy writing blog posts that help, educate, or at least comfort others.

TWITTER: @katmorris20


ron2Ron George

My name is Ron George, and I am a lifelong nerd. I grew up with comic books and pretty much anything related to Star Wars. I’m damn proud of my nerdy background, because I feel like it gives me a unique perspective on life and the world. Don’t get me wrong, I’m not a virgin living in my parents’ basement. I love a good, dark beer; a well-aged scotch, and a fine cigar. I’m a hockey fan (Go Pens!). I’m an aspiring novelist and hope to have my first book published by the end of 2015.

Feel free to follow me on Twitter or to check out my blog!

TWITTER: @ronsense64


morganMorgan Alexander Kosinski

When I was in the 4th grade, we were all forced to stand in the front of the class and tell everyone what we did that summer. I got so nervous, I farted half way through my report and started crying. That’s kinda how I feel trying to write this bio…So I’ll just say this. I super promise I know what I’m talking about. #Truth

I’m also the Social Media Director at Patrick Henry Creative Promotions @TEAMPHCP. Follow us on Twitter, FB and Instagram and change your life. Cheers!

TWITTER: @TEAMPHCP


2girlsStorm & Lasuzaca

We are Storm & Lasuzaca! We are here on Stuff Dudes Like to share our adventures in travel, music, food, and more. We live in Sarasota, FL and love exploring… from mangrove tunnels and islands off the coast in our kayak, to biking trails and visiting camping sites, to underwater adventures swimming with manatee, and more. We both love soccer and play recreationally on a team most of the year. A few of our favorite teams are USA, Brazil, Barcelona, Spain, Netherlands, and our local favorite the Tampa Bay Rowdies! We love living life to the fullest, taking it one day at a time. We look forward to sharing our adventures with you! Follow us on Instagram and Twitter – @stormnlasuzaca

TWITTER: @stormnlasuzaca


chrisbovaChris Bova

I am a stay at home brew dad by trade. Four kids and a wife leaves little time for a myriad of activities so I chose one that would best fill I the down time. Brewing beer! I’ve been brewing beer for three years now and just recently began writing a blog about the experience. I’m looking forward to sharing my knowledge with the SDL readers.

TWITTER: @cebova


drjDr. James J Frey

Dr. Frey lives in Lutz, Florida with his wife and best friend, Brandie. Their three children have visited more countries than many Americans have visited States, and their open-minded curiosity is the source of great pride and laughter for the Freys. Jim enlisted in the Army National Guard at 17 while still in high school in Fairfax, VA, then went into the Navy where he served four years as an enlisted Aviation Electrician making multiple deployments on several aircraft carriers. At the end of his enlistment he went to college and upon graduation worked for the Japanese Embassy teaching English at a very rural high school in Miyakonojo, Japan. Granted an age waiver, he re-entered the Navy from Japan, attended Officer Candidate School in Pensacola, FL, then went through Fixed- and Rotary-Wing Flight School in Whiting Field (next to Pensacola), followed by MH-60S Knighthawk helicopter training in San Diego, CA. Jim served as a Naval Helicopter Pilot for 12 years. In his spare time, he earned two Master’s Degrees (Philosophy and Psychology) and a PhD in Industrial and Organizational Psychology. Jim is the recipient of over 37 personal and unit awards/citations from the U.S. Army, U.S. Air Force, U.S. Navy, U.S. Coast Guard, and United States Marine Corps, including the Bronze Star.

TWITTER: @jamesjfrey


erikErik Steckis

My name is Erik Steckis. I have many leather-bound books and my apartment smells of rich mahogany. I was born and bred on Long Island, went to college at Bryant University (Go Bulldogs!) and I’m now married, living in CT, working as an Auditor and I just finished my Masters of Science in Accounting from the University of Connecticut (Go Huskies!). I’m a huge sports fan. The teams I support (in no particular order): Yankees, Rangers, Manchester City, New York City FC, Knicks, and those J-E-T-S JETS JETS JETS! I’m always happy to have a spirited conversation with anyone that agrees or disagrees with those choices. I also love video games and you’ll often find me in my man-cave on my PS4 (my PSN ID is DXFlounder if you want to add me). One of my biggest passions is professional wrestling. I’ve been a fan for 20+ years through the ups, downs and everything in between and I’m excited to tell you all about it. I can also quote The Simpsons and Seinfeld like nobody’s business. I’ll be looking to bring the funny to Stuff Dudes Like, so thanks for stopping by San Diego (but mainly, stay classy).

TWITTER: @ESteckis


trishTrish C.

Hi, I’m Trish. I’m super excited to be writing for Stuff Dudes Like. So a few things about me. I love travel, music, and writing and incorporate all three in my concert blog, traveltomusic.net. I especially like taking really short trips to far away places. I’m from Canada so I like hockey and beer and being polite but I now live in Northern California so I also like wine and saying “rad.” And trees… totally love trees.

TWITTER: @imtrishpie


MatashaMatasha Lee

Hi, my name is Matasha. I was born on the dusty road of 34 at the local hospital in Terrell, Tx. Many emerging artists and dreamers have grown from this very land, most famous is Jamie Foxx. My desire through writing, fashion, and music is to chase my dream just like he did and go off to developing a new name for myself, but right now I am a struggling writer who just received a job since 2010 by the grace of God. I love writing and it is one of my passions. I have two rooting fans that will stay in my audience if I ever get booed off the stage of life, my son and daughter, Amelia and Sean. They are Mommy’s heart beat. I have a blog that is growing from the soils of the earth like my story: The Beauty of my story. I have a ton of content on my blog that will help the fellow reader to walk a mile in my shoes while learning their own shoe size. I am a daughter, a sister, older and younger, an auntie, girlfriend but most of all, myself. Follow my story thebeautyofmystory.blogspot.com. Make sure you share my articles. Thank you!

TWITTER: @thebeautyofmyst


fabianFabian Malone

Hi my name is Fabian Malone. I’m from the Washington DC area. Iam a cocktail craftsman, Bar consultant & Magicians apprentice! I believe that the cocktails we drink should be made with quality spirits and the freshest ingredients. I don’t believe in artificially flavored spirits. I pay homage to classic craft cocktails as well as creating new cocktails for today. Craft cocktails taste best when made with passion and excitement. But above all else — a craft cocktail must be fun to drink! Capital’s, Celtic’s, Redskins, Oriole’s, & Nat’s DC United. #RoninBartender

TWITTER: @RoninBartender


ZenaeZenae Zukowski

Fellow dudes and dudettes, I am Zenae Zukowski and I wear many glorious hats. Not only do I write for Stuffdudeslike, but music has consumed me and I write for Crypticrock and I’m building my own Music Publication. You should call me a creative being and know that I love to passionately get my hands dirty with writing screenplays, articles, stories, and poetry. I have been in the Broadcast/Media industry for ten years now, specializing in Post Production and Distribution. The journey doesn’t stop there, I also do photo retouching, event photography and Project Management. Phew! Why wonder I am tired! My earthly self loves animals, traveling, and you’re favorite, vegetarianism. If you like my humor and quirky mind, feel free to follow me on Twitter or like me on Facebook.

TWITTER: @Zenaefilmz


peterPeter Greenwood

Peter Greenwood is a writer and broadcaster from Scotland, with an unnaturally unhealthy obsession with US late night TV. He likes comics, video games and various other things of which he can talk about at length. Whether you want him to or not.

TWITTER: @Gappits


coupeJoe “Coupe” Ricupero

Hi, my name is Joe Ricupero but I go by Coupe. I’m a 17 year old junior in High School. I grew up in Brooklyn until recently moving to Long Island. I’m an avid sports fan and a fan of the New York Rangers, New York Giants, Pittsburgh Steelers and New York Yankees. I aspire to one day be a broadcaster, a dream of mine since I was a kid and this is the first step of many in my road to something big.

TWITTER: @coupeNYR


anthonyAnthony Pepe

Anthony F. Pepe is a poet, a painter, a power-lifting music producer, pugilist, playwright, part time philosopher, book-binder, baker, bodyguard web-builder. A spoken-word soothsaying security expert, sketch artist, sculptor. A domestic violence awareness activist and a mixologist, martial artist mechanic.

TWITTER: @AnthonyMFPepe


jrJuan Reyes

I am a US Army Veteran, part-time graphic designer, part-time photographer. My journey into the world of photography began as a graphic designer and photo retoucher/enhancer many years ago in Puerto Rico. I did graphic design for photographers for almost twenty years and worked hand to hand with many model agencies and hired and/or freelance photographers. Now I own a small home photo studio in Clermont, Florida. My main goal is to help talented aspiring models get their names out. Why am I here on Stuff Dudes Like? To bring you photos of models and interviews about who they are, where they’ve been, and their dreams and plans for the future. You know: Stuff Dudes Like!!!

TWITTER: @jrrcphotography


jennyJenny Ainslie-Turner

Undoubtedly, a sex chat girl of too many years and yet, I still can’t get enough of it. It is so diverse and at the same time so entertaining I never tire of it. I have even written a book on my life as a sex chat girl, ‘How to Talk Dirty – A Hands on Guide to Phone Sex’. I have been training girls in the art of talking dirty for the past 3 years and have even starred in my own TV documentary, ‘My Phone Sex Secrets’.
Since which, I have been interviewed on a popular daytime TV show, done several Radio interviews and at one time had a regular guest spot on Fubar radio. An uncensored, internet station on which the first week I talked about buggering the male presenter.

I have done countless magazine interviews including, Mayfair and Escort’s men’s mags. I have even been part of a relationship advice panel for a large UK newspaper. Also, have written articles for Rude Magazine, a female based online mag.

I have since written a second book, a fiction novel about auto-erotic asphyxiation and based around the life of a sex chat girl who is taken over by the alter ego she created to take the more bizarre and depraved sex chat. Entitled, Will You be My Fantasy? Some say it should have been called, ‘Death by Pussy!’ Well, it’s what you guys crave the most.

I have been married twice, worn them out. Now single, free and able to just explore. And, because of this I have started a new adventure. It’s taking recorded stories into the 21st century, phone sex downloads. I call them iwanks, a bit like itunes only much dirtier. You can download a very naughty sex chat, recorded by me on to your mobile and use me whenever those spunk filled balls need emptying!

TWITTER: @iwank4u2


TOMTom Romero

Tom Romero is an actor, musician, reluctant producer, long suffering husband, and occasional storm chaser. He’s acted with Dennis Quaid, opened for Pine Top Perkins, and has witnessed over 30 tornadoes. He dreams of free beer, desert islands, and a broadway show. He writes for no audience at The Uncommon Man blog. theuncommonman.nyc

TWITTER: @TomRomero2


naiaQuincy Bailey

A 40 year old father of one just trying to guide my little man down a better and less bumpy path than his old man. I consider myself a college football know it all. I’m the equivalent of a hipster football fan. “My favorite player, you’ve never heard of him”. Grew up on a farm and was able to subsidize my education through football and yes the college I played at you’ve never heard of. I wasn’t what you would call a Division One talent. Actually played for Rich Rodriquez for a short period of time in the spread before it had a name. Grew up in West Virginia and Ohio, yet remain an avid fan and supporter of WVU.

Money Quote:
“When you tell somebody somethin’, it depends on what part of the country you’re standin’ in… as to just how dumb you are.” – Bo Darville – AKA The Bandit

TWITTER: @southwvboy


brettBrett Martzke

Brett Martzke is a TV sports veteran. Over the past 20 years he has worked at the Golf Channel, CNN Sports, Fox Sports Net, TVG and NBC Sports. You name the sports event, he has covered it. As an avid sports lover he was even crazy enough to follow a lifelong dream and open up a Sports Bar. Once that dream started to turn into a nightmare, Brett realized writing about and covering sports events was better than working in a kitchen, taking orders at a register and hoping to catch a glance at a TV while running Buffalo wings out to a table. Brett’s big sports achievement is that he is the self-proclaimed carnival basketball shooting champion. If there is a big stuffed animal on the line, Brett will win it.

TWITTER: @brettmartzke


ericpEric Peinhaupt

My name is Eric Peinhaupt, I’m 23 and raised in Alberta,Canada at the foot of the Rocky Mountains. I do everything from fly fishing to building cars. I’m all about getting out there and experiencing life! Aspiring writer and BBQ pit master. I’m also the owner of European Auto Union, a car enthusiast page on Instagram. (@europeanautounion) I love a tall glass of craft beer, and all things BBQ. If you’re into cooking, drinking and outdoor life, my articles and photographs will not disappoint!

TWITTER: @ericpeinhaupt


ajA.J. DeMello

A.J. DeMello is a stand-up comedian/actor located in California. An avid sports fan, he’s written for sites such as Bleacher Report & Thoughts From The Dark Side, but will be given the freedom here to mix in the funny – no matter how unflattering he may seem to the average dummy. Born & raised in the Bay Area, he doesn’t pull any punches; having developed a sense of humor one might describe as, ‘edgy’. He appears regularly at comedy clubs such as Tommy T’s, Laughs Unlimited, and The World Famous Comedy Store. Peep his blog for upcoming show dates and see if he’ll soon be in your town. If you keep up with his articles, you’ll eventually want to see his act in person rather than not see him at all. Why? As he puts it: “It’s a Good Game of Ball.”

TWITTER: @humorousfiend


jeffhJeff Hillyard

Jeff Hillyard is an aspiring freelance blogger, content writer, and recipe developer specializing in all things BBQ and Grilling.
From true low and slow barbecue, to hot and fast grilling, to even healthy meals there is nothing Jeff does not like to cook on the grill.

TWITTER: @bbqwithjeff


SantanuSantanu Rahman

Santanu Rahman is a Metal guitarist, A Kung-Fu School Owner, a practitioner of Gracie Jiu Jitsu, and a podcaster.

TWITTER: @austinkungfu


timTim Buckley

Hi everyone I’m Tim Buckley, born and bred near to Nottingham in the UK. Currently serving in the Forces and have many deployments under my belt. I love sport and I’m a huge Liverpool FC fan, boxing, UFC, Basketball and any kind of lifting are my passions. My other hobbies are socializing, eating out, travelling and cooking. Writing for Stuff Dudes Like is going to be a good laugh indeed, I will say it how I see it! Looking forward to writing many articles.

TWITTER: @BigBuckersYNWA


martinMartin Phillips

Hey Dudes! I am Martin Phillips. I am a sixth grade teacher by day in Lodi, California, the Zinfandel capital of the world, and a kickass home cook by night. Okay, I am inside my own mind, at least. You can decide for yourself, however, and check out my food blog at inhousecook.blogspot.com and watch for my recipes HERE at StuffDudesLike.com! I have been a sixth grade teacher for fifteen years, so Nothing scares me! I have been a home cook for twelve years and have entered the small in-home catering market this last year. It has been an amazing ride and I cannot wait to share my recipes with you. I am a firm believer that bacon, pork belly, tacos, pizza, pasta and burgers should be food groups. BBQ is Heaven. Need I say more? Okay fine, I am good with the veggies, too! I cook a wide variety of dishes, from Asian Infusion to traditional carne asada and carnitas, to buffalo burgers, to elegant pastas and rustic pizzas. Look me up and give me a shout!

TWITTER: @grnmn1


fernandoFernando Martin

I have been born and raised in the Chicago area all my life. Music is the biggest passion in my life aside from beer, good eateries, movies and even settling down to indulge in a great read once in a while. I also write for the music review website, WeLoveMetal, where I review albums, concerts and conduct interviews with many musicians. Those who know me well know if you want to hit my softspot, you’ll mention animals and pets. I’m also currently going to school for music business hoping to work for the music industry one day soon. I look forward to interacting with the SDL staff and our fans! Hit me up!

TWITTER: @WeLoveMetalFern


nancyNancy Brown Lady Barber

I was born in Berkeley, California before the Summer of Love. When it came I was old enough to know that I lived in a very special place in a very special time. Dang that I was not old enough to attend any of the cool stuff.

We are native Californians for three generations on my mother’s side of the family. Before that, Norway. Dad’s people were Oakies who fled the dust bowl in the ‘30s and ended up in Solano County.

For nearly 20 years I was a law librarian for private law firms in Oakland, California. Quit that in 2006 for the much groovier trade of barbering. Nowadays I groom gentlemen for a living and paint (in oil) Oakland, its people and trees. I also garden and cat whisper when necessary.

TWITTER: @LadyBarberBrown


RomaineRomaine Ayoki Burrell

Romaine Ayoki Burrell is my name. I am student of the world. I am from St. Andrew, Jamaica. Waaah Gwaaan massive? (what’s up world/people?). I love to travel and live like a local. I am a food addict. My biggest goal apart from owning my fortune 500 company(yeah I am ambitious) is to see every country in the world two times over. I write on anything I please, even if its taboo. Looking forward to writing for you all.

TWITTER: @ayokiromaine


brianBrian Kaider

As a patent and trademark attorney, I get to work with a lot of interesting start-up companies and see fascinating new products. Whenever possible, I love to combine my work with the things that I’m passionate about, like craft beer, motorcycles, lacrosse, and woodworking. But, after a day of staring at a computer or talking on the phone, I need to work with my hands. So, you’ll often find me building something in my workshop, making pens, changing the exhaust on my Suzuki Boulevard M109R, growing hops to make my own beer, or cooking up something spicy in the kitchen and never from a recipe. At the end of the day, I’ll grab a nice porter and watch pro football or college lacrosse, where I’m rooting for the Baltimore Ravens or Towson Tigers (or whoever is playing against Johns Hopkins), respectively.

TWITTER: @bkaider


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