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In the Kitchen with Sean Kanan, A True Guy’s Guy


Sean Kanan is an American actor known for his role as AJ Quartermaine in the daytime drama, General Hospital. He also played Deacon Sharpe in The Bold and the Beautiful and subsequent spinoff, The Young and The Restless, as well as Jude Cavanaugh in Sunset Beach. What most people don’t know about him is that he is both funny and witty, and is a dedicated family man, loving husband, and a self-taught chef who has mastered the Italian language.

In the Beginning

Born in Cleveland, Ohio, Sean was raised in New Castle, Pennsylvania where his parents encouraged him to pursue a wide range of interests including acting and martial arts. He attended Boston University for two years before transferring to UCLA and completing a Bachelor of Arts degree in political science. After graduation, his martial arts skills came in handy when he landed a major role in Karate Kid III, starring as Ralph Macchio’s nemesis and performing all of his own stunts.

Sean quickly followed with roles on prime time TV including The Outsiders, a series executive produced by Francis Ford Coppola and Wild Palms, executive produced by Oliver Stone. He eventually moved on to network television with major parts in various soaps and guest appearances, most recently on Happily Divorced and in one of the final episodes of Desperate Housewives. He is also a recurring guest panelist on both FOX’s Red Eye and HLN’s Showbiz Tonight.

More than a Pretty Face

In conjunction with his acting career, Sean has had great success as a producer and writer. Drawing on his experiences from an east coast boarding school, he wrote, executive produced and acted in the Lion’s Gate film, Chasing Holden. He produced and starred in the film, March that aired on HBO, produced and starred in the horror film, Hack, as well as the independent thriller, Jack Rio.

In addition to acting, Sean frequents the comedy club circuit and makes numerous appearances at The Laugh Factory, The Comedy Store, Dangerfield’s, The Brokerage, Uncle Vinnie’s, among others, where he offers his perspective about his years in daytime television, his time living in Italy when he was a featured contestant on the Italian Dancing with the Stars, and getting beaten up in Karate Kid III.

His Other Side

Often cast as characters that are obnoxious and menacing, the real Sean Kanan is anything but the off-the-scale bad boy he always seems to play. Still unmistakably a guy’s guy, this newly married father of five has been heavily involved with the Anti-Defamation League (ADL) lobbying on the topics of anti-bullying and sexual
orientation inclusion.

Sean has also authored a book called The Modern Gentleman: Cooking and Entertaining with Sean Kanan where he outlines how to create meaningful connections through the art of cooking and entertaining. Although packed full of diverse but easy to follow recipes, this publication is more than just a cookbook. Originally thought to offer solely guy-to-guy advice, The Modern Gentleman actually serves as a handy guide for anyone who wants to learn to cook or is looking to fine-tune his or her hospitality skills. It breaks down what every person should know from setting up a kitchen to serving a great meal and creating the right ambiance that appeals to all five senses. Sean uses food as a metaphor for connecting and makes the dining in experience both desirable and memorable.

Cooking for Health Beauty Life

Health Beauty Life caught up Sean Kanan in his kitchen at home in Los Angeles where he shares some tidbits from his book while demonstrating his mad cooking skills. Today he is making spiced lamb chops over a bed of couscous with sautéed asparagus and mushrooms (yum).

Spiced Lamb Chops with Couscous and Sautéed Vegetables

Sean-Kanan Spiced Lamb Chops Ingredients
1/2 c. olive oil
2 tsp. herbs de Provence
1/4 tsp. cayenne pepper
1/8 tsp. cinnamon
Pinch nutmeg (fresh ground if possible)
1 tsp. paprika
2 tsp. kosher salt
3 tbs. balsamic vinegar
3 tsp. garlic, minced
2 tsp. chopped fresh parsley
3-4 lbs. lamb chops
Preheat oven to 350F. Line a baking sheet with aluminum foil and set aside. In a large bowl, add olive oil and next 9 ingredients. Whisk to combine. Add lamb chops and stir to coat all pieces evenly. Place lamb chops on the baking sheet and spoon remaining marinade over the top. Place in the oven and cook until chops are medium rare (10 minutes for small chops and 15-20 for larger chops), turning half way for even browning. Place lamb chops on a serving platter and allow to rest.

Couscous Ingredients
3 c. chicken broth
1 ½ tbs. coconut oil
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. dried parsley
2 c. couscous
1 c. garbanzo beans
15 oz. diced tomatoes
½ c. artichokes
½ c. black olives
2 tbs. chopped fresh parsley
¼ c. sliced almonds
¼ c. currants, divided
2 tsp. kosher salt, divided
1/8 tsp. cinnamon
Pinch nutmeg (fresh ground if possible)
¼ tsp. smoked paprika

In a large stockpot, add chicken broth, coconut oil, garlic powder, onion powder and dried parsley. Cover and bring to a boil over medium-high heat. Add couscous and stir for30 seconds. Add next 7 ingredients and half of the currants to the pot and stir to combine. Cover and turn off heat and allow to stand for 5-7 minutes or until liquid has evaporated.Keep covered until ready to use. Before serving, add remaining currants and season to taste with salt.

Sautéed Vegetables Ingredients
2 tbs. coconut oil
2/3 cup red onion, chopped
10-12 asparagus stalks, chopped
1/2 head napa cabbage, shredded
6 oz. assorted mushrooms, sliced

Add coconut oil to large sauté pan and heat over medium-high heat until oil is loose and coats the bottom of the pan. Reduce heat to medium and cook vegetables until crisp tender, about 5-7 minutes. Serve immediately.

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Posted in Celebrity, Featured, Summer 2013

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