Tips for Preparing a Sexy Valentine’s Day Meal at Home


If the fellas of “Mad Men” were as skilled in the kitchen as they were in the office, you would see a meal fit for a king out on the table every night. Back in those days men considered themselves to be the masters of their domain, yet you wouldn’t hear of them setting foot in the kitchen. These days, men are proving to really be the head of the household by owning every part of it, including the kitchen.  And a man who is truly the master of the house knows his way around a delicious meal – breakfast, lunch, dinner and dessert. So guys, this Valentine’s Day will you show your sweetheart that you are the master of your domain?

You’ll be able to own the kitchen this holiday with the help of TASTOSTERONE: The Best Cookbook for Men. Whether your plans are sweet or sexy, we’ll give you the tools, tips and techniques to hit an ace in the kitchen and really impress your Valentine.

Our first suggestion is to skip the champagne and chocolate covered strawberries this year. The reason? It’s too predictable, unoriginal and you can do better than that! Trust me, if you go out of your way to be creative, it will be noticed and you will be rewarded. Don’t get scared though – it doesn’t take much to be creative. Even the simplest dishes can win the heart of your Valentine.

Start the night off right with a creative, yet easy-to-prepare appetizer sure to please. Some prosciutto-wrapped melon displayed nicely on a platter is the perfect way to impress your date. Follow that with fondue and cured meats served on the side. For dessert, share a decadent chocolate cake, which you can purchase at the bakery or make yourself, topped with fresh berries and homemade whipped cream.

Whether you’re a novice in the kitchen or a seasoned veteran, TASTOSTERONE walks you through each recipe so that your Valentine’s Day meal is guaranteed to turn out amazing. Although presentation isn’t something to be too concerned about, it doesn’t hurt to put a little effort into it, as it will make your dish more appetizing and impress your date.  The key to winning her over this year is creativity and originality. Step outside your comfort zone and own the kitchen.

Guys, remember that food always tastes better when the person you love makes it for you!

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More Men Cooking During the Holidays

More Men Cooking During the Holidays

It looks like this Thanksgiving more women will be spending time on the couch watching the Macy’s Parade and not in the kitchen preparing the big feast. According to Today, a growing number of men will be cooking the turkey and preparing the meal. Butterball Turkey Talk-Line director Mary Clingman says that 84 percent of men are involved in the meal and 42 percent are involved with the actual turkey. Rather than roasting the turkey in the oven, it seems as though more men are going to be putting their own take on the traditional Thanksgiving bird by grilling or deep-frying. There is nothing sexier than a man who is confident enough to get creative and try something different, rather than stick to the classic way of cooking the meal!

In the article, T-Man Carlos Faxas, a 31-year-old e-commerce manager for United Airlines in Illinois, talks about his experience with cooking the Thanksgiving turkey. Carlos has been tackling the turkey every year since he was in high school. He brines and roasts, but one year decided to experiment with deep-frying. He mentions that he uses a meat thermometer that links to his iPhone so he can keep an eye on his turkey without having to be in the kitchen. He may be talking about the iGrill®, an app-enabled wireless Bluetooth® meat thermometer, which we list as a gift idea in our Father’s Day post.  The app will alert you on your smart device when your food is cooked to perfection.

More Men Cooking During the HolidaysMaybe these T-Men are taking inspiration from some of the top male chefs who also show confidence and creativity while they heat things up in the kitchen, such as Rocco DiSpirito and Chef Michael Anthony. I spent some time with these talented chefs at the NYC Wine & Food Festival in October (photo left: Debbie with Marc Forgione at the event) and had the chance to enjoy some of their culinary creations. Guys, if you’re still feeling brave after Thanksgiving, maybe you can take on Chef Michael Anthony’s delicious and inventive compressed apple and smoked tomato dish (photo below: Debbie’s favorite dish from the event)!

More Men Cooking During the HolidaysLadies, while your man is taking care of the turkey, whip up some classic side dishes, such as sweet potato casserole or mashed potatoes. Or if you’re feeling creative and untraditional like your T-Man, give these classics a modern makeover. For instance, rather than sweet potato casserole, make sweet potato gratin. Try Chef Robert Irvine’s Home Sweet Potato Home Au Gratin recipe.

This Thanksgiving, we are thankful for confident and creative men who aren’t afraid to take this holiday meal to the next level. We would love to hear what you’ve cooked up for Thanksgiving. Leave us a comment or share your meal with us on the Tastosterone Facebook page!

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Lobsters on the Inside Grill for Men Who Cook


Okay guys, grab your bib… it’s time for lobster! Usually when we think of having lobster it’s for a special occasion, but why not make it a dish to enjoy anytime? Many of us go out to eat for lobster and it can be very costly, which is why this luxury dish might be reserved for special occasions. But is lobster really that much better at a restaurant, or can it be enjoyed at home and taste just as delicious? You would think you are getting better quality shellfish at a restaurant rather than at a grocery store because the prices are so exorbitant, but that really is not the case.

The price of lobster is tied to the supply of it and how much lobstermen are able to catch – supply and demand. But according to Boston Magazine, the market price on the restaurant menu has only a little to do with the actual price the lobsters are sold at. The price of lobster is set in a market, but the market price you pay is a price determined by the restaurant market, not the market for lobsters. And the issue is a basic one of capacity and competition. Even if the price of lobster decreases at the grocery store, you won’t see prices fall on restaurant menus.

Surprisingly, lobsters were not always a delicacy. According to Food52, hundreds of years ago Native Americans primarily used lobsters to fertilize their crops and as bait to catch other, more valuable fish. During the colonial period, lobsters were very cheap and abundant. The demand for lobster increased from the higher classes in New York and Boston during the mid-1820s. Originally, lobster was killed and then cooked but then chefs discovered that it tasted better and looked more appetizing if they cooked it live, which could be why it suddenly became so popular.

So instead of reserving lobster for special occasions, enjoy it any time of the week. Lobster is simple to make, so take a trip to the grocery store and get cooking! My recipe for “Lobsters on the Inside Grill” will have you cooking lobster at home more than you thought you would. I like to use Maine or Brazilian lobster tails. Maine lobsters are typically sweeter and can be found in the frozen section of your grocer.


Servings: 4
Prep Time: 5 minutes
Cook Time: 10 minutes


  • 4 Maine or Brazilian lobster tails, split in half
  • 2 tablespoons olive oil
  • 3/4 stick butter
  • 1 lemon
  • Salt and pepper


  1. Preheat grill pan over high heat.
  2. Season lobster tails with salt and pepper to taste. Brush them with oil.
  3. Place lobster tails, meat side down, directly on grill to sear. The shell should not touch the grill. Cook for 5 minutes.
  4. Remove the lobsters from the grill, meat side up, and brush with a little more oil. Cover with foil.
  5. In a small sauté pan over low heat melt the butter.
  6. Spoon some butter over lobsters. Serve with lemon wedge.
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