Cook This, Not That...

David Zinczenko, Editor-in-Chief of Men's Health and author of "Cook This, Not That," gave "Extra" three recipes to share with our "Extra" friends -- straight from his new book. And here they are. Enjoy!


Spinach Salad

6 strips of bacon, cut into small pieces
1/2 red onion, sliced
1 cup sliced mushrooms
8 oz. shrimp, peeled and de-veined
Salt and black pepper to taste
2 Tbsp pine nuts
1 Tbsp Dijon mustard
3 Tbsp red wine vinegar
Olive oil (optional)
1 bag (6 oz.) baby spinach
2 hard-boiled eggs, sliced


- Heat a large skillet or saute pan over medium heat. Cook the bacon until crispy, 5 to 7 minutes. Use a slotted spoon to transfer to a paper towel on a plate and reserve.

-Add onion and mushroom to hot pan and cook until the onions begin to brown, about 3 minutes. Season the shrimp with salt and pepper and add to the hot pan, along with the pine nuts. Cook until the shrimp are pink and firm, no more than 4 minutes. Stir the mustard and vinegar into the pan; season with salt and pepper. If the pan looks dry, add a splash of olive oil.

-Divide the spinach and eggs among 4 plates and top with the hot shrimp mixture and some of the liquid in the pan. Sprinkle with the bacon.

Makes 4 servings


Dr. Pepper Ribs

2 racks baby back ribs
1 bottle (2-liter) Dr. Pepper
Salt and black pepper
1 Tbsp chili powder
1 cup water
1/2 Tbsp canola or vegetable oil
1/2 onion, minced
1 glove garlic, minced
1/2 cup ketchup
2 Tbsp Worcestershire sauce
2 Tbsp apple cider vinegar
1/2 tsp cayenne pepper


-Place the ribs in a baking dish large enough to hold them comfortably. Pour in enough soda to cover, saving at least 1/2 cup for the barbecue sauce. Add 1/4 cup salt and soak for at least 2 ours or overnight in the refrigerator.

-Preheat oven to 350 degrees. Remove ribs from the liquid and pat dry; discard the liquid. Sprinkle the ribs with the chili powder and return to the baking dish. Add the water and cover tightly with foil. Bake for 2 hours, until the meat is tender and nearly falling off the bone.

-While ribs are in the oven, make the barbecue sauce. Heat the oil in a medium saucepan over medium heat. Saute the onion and garlic until soft and fragrant, then add the ketchup, Worcestershire, vinegar, cayenne, and the reserved 1/2 cup soda. Simmer for 15 to 20 minutes, until the sauce thickens.

-Heat a grill until hot. Brush the ribs with barbecue sauce and grill for 10 to 15 minutes, rib side down, on a cooler part of the grates. Flip over and cook on the other side until lightly charred and smoky. Remove from the grill, brush with more sauce, and serve.

Makes 4 servings


Fiery Buffalo Wings

2 lb chicken wings
1 tsp salt
1 tsp black pepper
1 tsp chili powder
2 Tbsp butter
2 Tbsp hot sauce
Juice of 1 lemon
1 cup plain Greek-style yogurt
2 Tbsp crumbled blue cheese
Salt and black pepper to taste
Celery sticks (optional)


-Preheat oven to 450 degrees. Toss the chicken with salt, pepper, and chili powder and arrange on a baking sheet. Roast until the skin is lightly blistered and the meat is cooked all the way through, about 15 minutes.

-Melt butter in a large nonstick skillet or saute pan and add the hot sauce and half of the lemon juice. Remove the wings from the oven and add directly to the hot pan, tossing to thoroughly coat every piece in the sauce.

-Mix the yogurt, blue cheese, and remaining lemon juice. Season with salt and pepper. Serve the wings and the celery (if using) with the blue cheese sauce on the side for dipping.

Makes 8 appetizer servings