Hello, hello! My name is Milton Lee Drewer, IV and I hail from Fairfax, VA. My friends call me "Goldie." I live with my beautiful wife Stacy and the most adorable 3-year-old in the world, our daughter Payton. Can't forget our two dogs, Tyson and Dixie. During the day I star as a mortgage banker, and at night I turn into "Chef Drewer." My favorite time of day is on the way home from work, right before I pick up Payton from daycare. I get to go to the grocery store! This is like Christmas every day for me. I'm truly a kid in a candy store -- I could stay in there for hours!

I have always had a passion for food. As a young boy, I would watch my mom make fabulous meals and desserts every day. She taught me the power of an all-day marinade, the secrets behind slow roasting, and most important, making it all from scratch! The slow mortgage market has allowed me to spend more time following my dream and putting my mother's knowledge to work. Instead of stressing over the current industry troubles, I cook. And trust me, I think the grocery store and my kitchen have seen more of me then my wife has these past three years!

I entered the *Hey, Can You Cook?! 3* competition because I wanted to put my cooking skills up against some of the country's best "cooks," and also to hopefully have my own cooking show one day. I also really wanted to meet Rachael! I hope you enjoy the show!

Week 1

Pasta with Trio Meat Filling

Ingredients






• 1 pound long strand pasta, such as spaghetti
• Salt
• 2 tablespoons extra virgin olive oil
• 1 medium onion, chopped
• 2 tablespoons fresh oregano, chopped
• Ground black pepper
• 1 pound ground beef
• 1/2 pound ground turkey
• 2 4-ounce filet mignon steaks, chopped
• 2 balls fresh mozzarella, chopped into small chunks
• 2 15-ounce cans diced tomatoes
• 1 cup grated Parmesan cheese



Directions

Place a large pot of salted water over high heat to boil. When water is boiling, drop pasta and cook to al dente according to package directions. Drain cooked pasta and reserve in pot it was cooked in.

Place a large skillet over medium-high heat with 2 turns of the pan olive oil, about 2 tablespoons. Add onion, oregano, salt and pepper, and cook until onions are tender, 5-6 minutes. Add the three meats to the skillet, cover and cook, stirring occasionally, until the meat is cooked through, about 10 minutes.

Add mozzarella and tomatoes to the skillet and cook until the cheese is melted and sauce is thickened, 3-4 minutes. Add sauce to pan with the pasta and toss to coat. Plate pasta and sprinkle with Parmesan cheese.

Serves 3

Winter Melon Dragon Fruit Soup

Ingredients






• 1 winter melon, hollowed out to form a bowl, flesh chopped
• 1 cup chicken stock
• 1 dragon fruit, flesh scooped out and chopped
• 1/2 pint strawberries, hulled and chopped
• 1/4 cup sugar
• 3 cups ice cubes



Directions

In a mixing bowl, add chopped winter melon flesh, chicken stock, dragon fruit flesh, strawberries and sugar, and stir until sugar is dissolved.

Fill winter melon bowl with ice and pour fruit soup over. Serve cold.

Serves 3