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Table of contents
Table of contents ..............................................2 Introduction ......................................................... 8 Breakfasts ............................................................ 9 James Bond Scrambled Eggs ............................................................................................ 9 Spinach Quiche ........................................................................................................................... 9 Artie Quiche Muffin.............................................................................................................. 10 Egg Bread .................................................................................................................................... 11 Bacon, Egg, and Cheese Sandwich .............................................................................. 11 Eggs Benedict ............................................................................................................................ 12 Tim McMuffins ......................................................................................................................... 13 Roasted Jalapeno Breakfast Wrap............................................................................ 14 Dad's Saturday Brunch ....................................................................................................... 14 Awesome Breakfast Casserole....................................................................................... 15 Crab and Eggs ........................................................................................................................... 16 A simple breakfast: Huevos Rancheros .................................................................. 17 Breakfast Burritos, Texas Style .................................................................................. 17 Beer Batter Pancakes ......................................................................................................... 18 The Full English Breakfast ............................................................................................ 19 BBQ and Grilling ............................................... 21 Butterfly One Leg of Lamb ............................................................................................. 21 Dinosaur Steak ......................................................................................................................... 21 Southwest Skirt Steak ......................................................................................................... 22 Beef Tenderloin Marinade ................................................... 23 Pulled Pork ................................................................................................................................ 25
http://artofmanliness.com Juicy Salted Steak .................................................................................................................. 26 Steak Medallions ...................................................................................................................... 27 BBQ Pork Ribs ........................................................................................................................ 28 Indoor Steak............................................................................................................................... 29 Barbeyaki Ribs ........................................................................................................................ 29 Mr. Nicholson's Wonderful Ribs................................................................................... 30 Pulled Pork with NC BBQ Sauce ................................................................................ 32 Burgers ................................................................. 34 Basement Beer Burgers ..................................................................................................... 35 Delicious Onion Burgers .................................................................................................... 36 Ranch Burgers ......................................................................................................................... 36 Stuffed Hamburgers ............................................................................................................. 37 The Last Burger Recipe You'll Ever Need............................................................ 38 Soups and stews ............................................... 40 Shrimp Creole ........................................................................................................................... 40 Newcastle Beer Cheese Soup ........................................................................................... 44 Ragout de Boeuf Bourgignon (Burgundy Beef Stew) ..................................... 44 Lances Best in the World French Onion Soup!!................................................. 45 McCavour's Fish Soup .......................................................................................................... 47 The Reverend's Gumbo Ya-Ya ....................................................................................... 48 Cheesy Potato and Corn Chowder ............................................................................... 51 Hawaiian Stew ......................................................................................................................... 52 Taco Soup..................................................................................................................................... 53 Rabbit stew ................................................................................................................................ 53 Chili .........................................................................55 Lazy as Heck Chili ................................................................................................................. 55 Awesome Turkey Chili ....................................................................................................... 57 Bob's Chili ................................................................................................................................... 57 Marc's Pork Green Chili and Kickbutt Verde.................................................... 58
..................................................................................... 69 Grandpa Jack's Mexican Beans........................................................ 74 Hillbilly Stir-fry ................................................http://artofmanliness...................... 76 Easy Mac and Beef ................................................................................................... 73 Creamy Ham and Vegetable Dijon ..................... 72 Hungarian Goulash...................... 68 Ben's Backyard BBQ Beans .................................... 79 Hoppin John .............................................................................................................................................................................. 77 Easy Tasty Meatloaf .......................................................................................... 66 Frankly American Bean Bake .................................................................................................................................... 83 Taste of the East .................................................................. 65 Robert's Red Beans and Rice Recipe .............................................................................. 60 Mikey's Monday Night Football Chili ................................................................................ 69 Baked Bean Soup ............................................................ 62 Cincinnati Chili .............................................................................................. 82 Chicken Pot Pie ......................................................................... 60 Roasted Turkey in Ancho Chili and Chocolate Sauce ................ 82 My Father's Meatloaf................................................................ 76 "Redneck Caviar.........................................................................................................................72 Dave Feral's Pizzadillas .............................. 78 Dawsy's Famous Mini Sausage Rolls .................................................................................................................................................................................................................................................................................................................................................................................................... 79 Artie's Pizza .... 65 Cody's Red Beans and Rice ........................................................... 63 Beans .........................................................................................................................." "Fill-In-The-Blank Caviar" ........................................................................................................................................................................................................... 78 The Best Meatloaf in the World .................................................... 70 Man Comfort Food .......................................com Mother Metcalf's Chili Con Carne ................................ 80 Boxed Mac & Cheese That Doesn't Suck.........................................................." "Alabama Caviar.........................................85 4 ............ 62 Nathaniel's Chili....................................... 77 One Dish Chicken and Rice Bake ...........................
.................................................................................................... 108 Chicken Tijuana .... 95 Spaghetti with Prawns ......................................................................................... 86 Thai Basil Tempeh .......................................................................................... 101 Stuffed Shells .......... 90 Italian ............................................ 111 Fowl .. 114 5 ......................................................................................................... 102 Chicken Merango ......... 105 Chicken Quesadillas with Roasted Corn Salsa ..............110 Macadamia Crusted Mahi Mahi ...................................................................................................................................................................................... Rice and Green Beans ...................................................................................................................................................... 95 Simple Chicken Penne ............................................................................... 87 Green Pepper Beef Stir Fry.................................................... 99 Italian Pasta Bake .................................................................................................. 87 Ground Beef and Peas (Kheema) .................. 103 Mexican Food ................... 96 Spaghetti ........................................................................................... 100 Stove Top One Dish Chicken Bake......................... 110 Salmon.............................. 98 Insalata Caprese on a Stick........................................................................................................................................ 100 Homestyle Spaghetti Sauce .................... 88 Chicken Curry (Murgh Tari) .......... 92 Sausage and Grapes ................................................................................................................................................................................................................................................................................................. 85 Noodles with Thai Peanut-Basil Sauce............................................................................................................................................................... 106 Tilapia and Shrimp Tacos .................................................................................................................. 102 Chicken Tetrazzini.............................. 105 Tinga Poblana ......................................http://artofmanliness.................. 109 Fish And Seafood ................... 99 Ragu No Frying Chicken Parmesan .................................... 92 Stuffed Zucchini .......................................................................................................................................................................................................................................................................................................................................com Beef & Broccoli ..............................................................................................................................................................................................................................................................................................................
......................................................................................... 134 Buccellato Ring Cake ...................................................................................................................... 134 Cranberry Pake (an alternative to the too sweet desserts) .......... 129 Chili Cheese Dip ........................................................................................................................................ 128 Hearty Beef Cheese dip .......................................................... 120 Side Dishes....................................................................... 131 Pico de Gallo Salsa ................................ 124 Island Sweet Potatoes ................................................................................................................................................ 114 Teriyaki-Pineapple Chicken ..............................................................com Marinated Grilled Chicken with Watermelon-Jalapeno Salsa ............................................... 137 Wendy Gaynor's 'Perfect' Chocolate Chunk Cookies............................................................................... 128 Deadly & Delicious Double D Habanero-Pepper-Sauce .................................................... 138 White Chocolate Cheese Pie .... 139 6 ................... 122 Grilled Figs ..........................119 Grilled Dove or Quail.................................................................................................. 116 Beer Can Chicken ........... 137 Jay's Oatmeal Chocolate Chip Cookies ...................................................................................... 123 Grilled corn o' the cob .............................................. 117 Lemon-Pepper Chicken Marinade ....................... 136 Beer Bread........... 118 Wild Game ................................................................................................................... 139 Pumpkin Crunch Torte ................................................................................................. 126 Salsas and Dips ........................................................................................................ 132 Salsa Verde Con Avocado ........................................................................................................................................ 132 Deserts and Breads ............................................................................................................................... 122 The Best Damn Salad I've Had in a LOOOOONG Time .......http://artofmanliness............................................................................................ 130 Chilean Salsa ..................... 125 Fruity Salad ........................................................ 126 Baked Yams........................................................... 131 Neil's Mango Salsa Recipe .......................................................................................................................................................................................................................................................................................................................................................
................................................................................................. 146 Cranberry Margaritas............ Patty's Day dessert) .................................................................................................................................................................. 145 Drinks ......................................................................... 141 No-Bake Chocolate Oatmeal Cookies............................................ 146 Cranberry Rum Punch ......................................................................................com French Silk Pie .................................................................................................................................................................................................................................................................... 147 7 ....... 144 Great Pumpkin Cookies or Bars .........................http://artofmanliness............ 143 Irish Potatoes (St................................ 141 Cobbler................................................... 142 Tang cookies ................... 143 Jewish Apple Cake .....................................................................................................
Art of Manliness 8 . We received nearly 130 delicious recipes from around the country and around the world. So don your man apron and get cooking! Bon Appetit! Brett McKay Editor-in-Chief. An astounding 3. The answer was clear. Yes. There's delicious grub here for any occasion. I thought it would be cool to compile all the Art of Manliness readers' favorite man recipes into an ebook for everyone to enjoy. while only 188 lonely souls dissented.com Introduction A few weeks ago we asked Art of Manliness readers if cooking was manly. All I have to say is that Art of Manliness readers really know how to cook. So I issued a call for recipes from AoM readers. While I was reading the comments in that poll. and prepare a stick to your ribs dinner that your friends and family will enjoy. cool off with one of the drink recipes. Very manly in fact. cooking is manly.643 respondents affirmed the manliness of cooking. The recipes range from ridiculously simple to true labors of love.http://artofmanliness. You can get your day started with one of these hearty breakfasts.
pour in the eggs and cook over a very low heat. 007 in New York: For four: 12 fresh eggs Salt and pepper 5--6 oz. Serve on hot buttered toast in individual copper dishes (for appearance only) with pink champagne (Taittinger) and low music. finely chopped 12 oz shredded cheddar cheese 9 . the AoM Cookbook has got you covered on the most important meal of the day. Beat thoroughly with a fork and season well. of the butter. You need something with substance. whisking continuously with a small egg whisk. Sizemore. giving you the energy to take on all your mantivities like splitting wood and wrestling bears. Boulder. While the eggs are slightly more moist than you would wish for eating. of fresh butter. When melted. add rest of butter and continue whisking for half a minute. And that's what you'll find here. It's the fuel that will keep you going throughout the day. adding the while finely chopped chives or fines herbes. Spinach Quiche Submitted by Nathaniel D. Break the eggs into a bowl. In a small copper (or heavy bottomed saucepan) melt four oz. A simple bowl of Special K or a grapefruit isn't going to be enough. remove the pan from heat. Colorado Ingredients • • 1 large bag (5 oz) baby spinach leaves. something that will stick to your ribs. James Bond Scrambled Eggs Submitted by Rich Tseng Taken from the Fleming short story.http://artofmanliness.com Breakfasts Every man should start the morning with a hearty breakfast.
Cook bacon. eggs.com • • • • • • 7-8 eggs 1/4 tsp ground black pepper 1/4 .1/2 tsp onion powder 1/4 tsp ground mustard 2 tbsp parsley flakes 1/2 cup cream Directions Alternate layers of cheese and spinach in a deep 9 inch pie dish. beginning and ending w/ cheese. parsley. Artie Quiche Muffin Submitted by Artie Kuhn Ingredients • • • • • • • 6 eggs 1/3-1/2 cup heavy cream (depending on taste) Couple dashes Paprika Couple dashes Salt Dash Pepper 2/3 cup finely grated emmentaler cheese 6-10 slices of bacon Directions 1. Cover with aluminum foil and bake at 350 degrees for 45 minutes. Uncover and cook 15 minutes or until browned. mustard. Pour over cheese and spinach layers. onion powder. add mushrooms or crumbled bacon. This dish is vegetarian friendly. Cut into tiny strips. beat together eggs. Cooking time 1:20. sautéed garlic. In large mixing bowl. and cream. Another idea is to replace the onion powder with minced.http://artofmanliness. 2. serves 6 Notes: Try experimenting with different fillings — replace the spinach with steamed and cooled broccoli. 3. Wisk heavy cream. 10 . paprika. pepper. salt and pepper together in a container w/ a spout. Preheat oven to 375.
4. 6. 3. Allow time for bottom of bread slices to cook Flip Allow other side to cook. Kalamazoo.http://artofmanliness. Egg Bread Ingredients • • • • 2 Eggs 2 Slices of bread PAM cooking spray or butter ( use discretion) Cheese (optional) Directions 1. Take two pieces of bread and cut a medium sized square hole in the bread Place PAM cooking spray or butter in a frying pan and turn the pan on. Place the two pieces of bread on the pan. 9. 2. Fill to 3/4 muffin thing. Bake 25 min. 5. Pour egg mixture overtop. Bacon. Crack open the eggs and empty the yoke into the two square holes that you cut in the bread that is now sitting in the frying pan. 8. Michigan Ingredients • • 2 Eggs 2 Pieces Grainy Bread (you know high fiber) 11 . and Cheese Sandwich Submitted by Jay Pyatt. Flip a few times around 30 secs each time just to make sure interior yoke is cooked. Egg. Give each silicone muffin thing a quick hit of Pam. Put sliced bacon on top of cheese. 7. 5. 6. Place approx 1 tablespoon emmentaler cheese in each silicone muffin thing.com 4. Maybe add a slice of cheese on top.
It's refrigerable. Shake some garlic and oregano onto the buttered bread.http://artofmanliness. I make it on the stovetop. real men are not pigs. Remove cooked eggs from bowl and make your sandwich. so too much is a good thing. Tear the bacon slices in half and cover one slice of bread. oh.com • • 2 Slices of bacon (pork or turkey depending on your diet) 1 Slice cheese any variety Directions In a small bowl. 12 . Make toast. Virginia For the Hollandaise sauce: • • • • 1/2 lb (2 sticks) butter or margarine. Eggs Benedict Submitted by Will Briggs. and great on veggies too. break two eggs and beat thoroughly with a fork. Toast in toaster oven or stove until bread is crisp but not burnt. Lynchburg. It will be enough for. Butter both slices of bread. eight eggs Benedict. Ingredients • • • • • eggs (up to 8) bread (for toast: 1-2 per egg) butter or margarine for the toast fresh spinach (1/2 cup or so per egg) bacon.5 to 2 minutes depending on the microwave. melted 1 tsp dark prepared mustard 1 tbsp lemon juice 1 egg Make the Hollandaise sauce by blending its ingredients well. cooked. they will explode. Microwave for 1. Don't forget to clean up your dishes. so it won't be too dry or crunchy. If you don't beat the eggs. cover bacon with slice of cheese. Add pepper if so inclined. if you want it (1-2 strips per egg) Directions 1.
but frying's just as good. 13 . 4. 3. a piece of toast b. Steam spinach if you have it. To reheat the Hollandaise: don't get it hot -. 2. Heat 3 slices of sandwich pepperoni in a skillet until the grease runs freely. Your usual eggs Benedict recipe has poached eggs.) You're really supposed to poach the eggs. 1-2 strips of bacon if you have it c. put: a.http://artofmanliness. (It's worth the trouble. Fry the egg in the remaining grease. Fry as many eggs as you want. enough spinach to more or less cover the bread d. cover it with Hollandaise sauce f. without breaking the yolks. If it does. On a plate. a fried egg e. and Canadian bacon. Tim McMuffins Submitted by Tim Metcalf.) Try to get most of the water out so it won't make the toast soggy. But the substitutions here don't alter the taste except for the better.just warm -. maybe an extra piece of toast on the side to sop up the good stuff You eat this by breaking it apart with your fork (make sure and get the yolk over everything). 3. (Even if. Remove the English muffin halves and top one half with the pepperoni slices. like me. on that. 4. because the hot liquid yolk blending with the Hollandaise is great stuff. 5. blend it again. Chopped Onion.com 2. Remove the slices and set aside. on that.or it will separate. Michigan Ingredients • • • • • • 1 English Muffin 3 Slices Sandwich Pepperoni 1 Slice Pepperjack Cheese 1 Egg Jalapeno Pepper. Chopped Directions 1. and English muffins rather than toast. Toast the english muffin halves in the grease from the pepperoni slices. on that. you usually think it's disgusting.
There's no law that says you can't add some bacon. Take the wrap and spread out some cheese. Top with a slice of pepperjack cheese and close the sandwich. sausage or other meat in there too. Place the fried egg on top of the pepperoni slices. 7. Rochester. Scramble the egg and set it in the middle. Wrap up and enjoy. the roasted jalapeño (NOT pickled) and mayo.http://artofmanliness.com 6. Break the egg yolk and add jalapeno pepper and onions before flipping the egg. New York Ingredients • • • • • 3 eggs 1 roasted jalapeno Mayo American cheese Tortilla wrap Directions This is an easy one. 8. Roasted Jalapeno Breakfast Wrap Submitted by Mike. chopped 2 Tablespoons bacon bits 2 Cups shredded cheese (your preference) Directions 14 . You won't need coffee this morning! Dad's Saturday Brunch Submitted by Randy Helm Ingredients • • • • • • 12 eggs 3 Tablespoons water or milk Salt and pepper to taste 3 Green onions.
I make drop biscuits as well. New York 15 . Awesome Breakfast Casserole Submitted by Bob.com 1. How to make the biscuits Ingredients • • • • • • 4 Cups flour 6 Teaspoons baking powder 2 Teaspoons salt 2/3 Cup vegetable shortening (think crisco) 2 Beaten eggs 1-1/2 Cups milk Directions 1. Kingston. Preheat oven to 400. If I'm feeling really ambitious. Bake for 15 to 20 minutes. its toast. Once the eggs are at your desired "doneness" top with the shredded cheese and serve. This is the cool part as you get to use a manly tool: a pastry cutter. add the bacon bits and then turn the eggs over a few times. 2. Otherwise just use 2 butter knives and use a scissors motion with them. Drop onto a greased baking pan by picking up some dough with a spoon and pushing it off with a fork. Mix the eggs and milk and add to flour mixture. I have topped the eggs with salsa. 4. Top with salt and pepper (I usually just make a back and forth pass with the salt once and the pepper twice). start pushing the eggs to the middle. or sour cream. 3. As well as serving alone. If I'm lazy. Scramble the eggs in a large bowl and add the water or milk (according to mom the liquid adds "fluffiness") and pour into the heated pan. Wait until you start to see the egg set add the green onion. 5.http://artofmanliness. With a spatula. 4. As it start to firm up. 3. Mix first 3 ingredients and cut in the shortening until mixture resembles small peas. otherwise Pillsbury biscuits are a good choice. guacamole. Preheat your pan on medium heat 2.
But it takes longer. 3. Put two eggs in the pan on high heat. scramble them a bit.com I'm diabetic. And I don't like spending time at the stove. cheese—and flop that around some more. Spray a frying pan with olive oil non-stick cooking spray. Add the spice (I like Italian seasoning and some hot sauce). First. Stir the eggs again. I want to get moving. Second. 7. then zap the hash brown. Skippy? Great. Crab and Eggs Submitted by Michael Sheeran. fine. But I found out that my favorite weekend breakfast casserole thing is pretty good. 6. and have to watch my food intake. Or a blend of cheeses is good. but that seems to have disappeared from the shelves in our stores. 9. The patties are microwavable. If you want to use ground sausage and grate your own potato. Give it a try. there's a nifty vegetarian burger called Boca. stir some more. Ingredients • • • • • 2 eggs 1 sausage patty (alternate suggestion below) 1/4 cup shredded cheese 1 hash brown patty Spices Directions 1. Do like I do. tastes a lot like a real burger. 8. watch the babes on Fox News while you eat. Add the glue—I mean. 4. Cut or chop the sausage and hash brown. This mixes in very well.http://artofmanliness. use mozzarella cheese. let it melt a bit. Stir the eggs a bit more. do the pig-sticker twice a day. each takes one minute. 2. 5. Texas Ingredients 16 . Other hot sauce works well. A couple of points to make. it's low fat and low carb. You got all that. Stir in the pieces of hash brown and sausage. walk away. Midland. Zap the sausage. I love Emeril's "Kick It Up a Notch Sauce". etc.
Then heat butter in the pan. put the chopped onion in the pan. Serve eggs on top of tortillas. This makes for a good hearty breakfast. I usually cut them up into 4 pieces.com • • • • • 1 package of imitation crab meat 2 eggs per person eating 1 onion chopped Butter (about a 1/4 inch slice) Tortillas (optional) Directions The imitation crab meat that I usually get comes in cylindrical shapes. Don't leave them in too long or they'll fry and harden. A simple breakfast: Huevos Rancheros By John Bradshaw Ingredients • • • 3 eggs 4 corn tortillas Vegetable oil Directions 1) Pour a little oil in a pan. Wait till the crab is almost all the way cooked.http://artofmanliness. add in your eggs and scramble everything together. Texas Style 17 . and heat tortillas in oil one by one over a medium flame. Once it gets melted. You want them a bit softer than a tortilla chip. A tortilla will look wet when it soaks up oil. Add the imitation crab meat. My preference is sunny side up. When tortillas are done place flat on dish. Sunny side up or over easy is your choice. Breakfast Burritos. 2) Fry eggs in pan. 3) Your huevos rancheros are almost done! Try ketchup or salsa as a condiment. You can either serve this as it is or on tortillas. Try to make sure all the tortilla soaks up the oil. Wait till onions are almost cooked.
and she loves em! Beer Batter Pancakes By Steve from MKE Ingredients • • • • • • • 1 cup AP Flour 1/4 cup sugar 3/4 teaspoon baking powder 1/2 teaspoon salt 1 beaten egg 1 cup beer 2 tablespoons melted butter Directions 18 . Texas This recipe can be expanded. Butter one side of tortilla Add 1/2 slice of cheese Cover cheese with eggs Cover eggs with remaining ingredients (you can leave off or add extra topping like salsa) Fold in the "bottom" Then fold one side in then the other I make these for the wife. Bacon. 2. Ingredients • • • • • • • 1 burrito sized flour tortilla (the BIG ones) 2 eggs scrambled Butter (who uses margarine?) Hash Browns. diced 1/2 slice American Cheese Grill both sides of tortilla. 5. Sausage. until slightly browned Directions 1. 4. cooked Onions & Bell Peppers. 6.http://artofmanliness. Bedford. just multiply by number of burritos desired. I will tell you how to make 1. 3.com Submitted by Ben Cox.
like biltong or jerky in its texture. Irish breakfast is even stronger. fried to give it an even stronger flavour.com Pour 1/4 cup of batter on whatever surface you make them with. After this salting. accustomed to hard days in the fields. The meat could then be hung up in the corner of the room for as long as you liked. be sure to press it down with the spatula to get it well crisped. If it is a meaty bacon. and slowly hardening into something more like parma ham. Just a little if the bacon is fatty. with eggs. Bacon first. by today's standards. Put your plates in the bottom oven to keep warm. and often smoked to seal the surface and make it keep longer. Many people assume that is an easy meal to cook. I'll explain a little of its history and uses.¶¶ As an introduction.http://artofmanliness. had a better idea. and don't forget to warm the pot! If it brews while you are cooking. often with eggs. If it's really fatty. but I assure you all there is a real art to it. UK Seems that most of your readers must be American. Also makes a great coating for deep frying fish The Full English Breakfast By Basil Moss. the meat would be hung up to dry for a few days. The meat was heavily salted. and to put the stuff on as you cook it. and also an ideal hangover remedy! So to make the breakfast. if you want it all just right.intense tasting bacon. so I thought I'd pass on my wisdom concerning the preparation of the Full English Breakfast so it may be enjoyed in the New World. The ideal protein breakfast. usually belly (streaky) but neck (middle) or loin¶(back) if they could afford it. and was generally soaked before cooking. Heat up the pan. to keep you going for several hours of heavy work. saltpetre and spices. salt meat was the rule rather than the exception as it was the best way of making meat keep. and fried them on a hot pan. either rubbed on dry or as a brine soak. or even with extended keeping.. Replace beer with root beer if you'd like.bubbles appear. the pan should be hot at this stage to ensure the bacon crisps up well. and add your oil. don't overdo it-¶preserve the flavour. it will be nice and strong by the time you sit down to eat. In the middle ages. firstly get the tea brewing. like middle 19 . Thus was born the idea of the English Breakfast. Use a tea cosy so it doesn't go cold. Peasants however. like the back with the rind cut off. They cut thin slices (collops)¶of cured pork. to remove excess salt and soften the meat..flip. It was cured with salt. English Breakfast is traditional. lard is best. as the bacon will add to it. if your pan is small or you are cooking for a lot of people you'll have to do each ingredient one at a time. starting off like a dry cured bacon.
It is recommended to take half an hour or more to digest such a meal. 20 . and go slimy. cream and jam. without spoiling the crispness. Never refrigerate your tomatoes.http://artofmanliness.if they are small horseshoes.they have no flavour anyway. After this comes the black puddings.com or streaky. salt and pepper as they cook. so it doesn't break when you take it out of the pan. and oil it well. these are a good addition. slice them and fry them on a hot pan in plenty of fat so they colour well. When both sides are black. it kills the flavour. If it's frothing and white pus like filth is pouring out. After this. and get them golden brown. Fried potatoes are a treat. If there's plenty of oil in the pan.the cooked surface goes black and crisp quite fast so flip it over when it does. flick some of it over the top of the egg to seal the surface. crack them in with care not to break the yolk.turn the heat down. crisp it up well to make the rind nice and crisp. If lots of fat came out of the bacon.they soak up water like a sponge.use leftover boiled potatoes from a previous meal. Next add the mushrooms. leave off the lid so it can evaporate. so keep the lid on. Otherwise cut it into coin shaped slices.it has a nice texture. use worcester sauce or strong stout or porter. Leave the lid off as the moisture comes out of them. cut them in half so you get a horseshoe shaped slice each. Do the eggs last. If you don't have mushroom ketchup. and sprinkle with salt and pepper before frying the sliced side in a very hot pan. mushrooms soak up lots of oil. with butter. so the yolk stays runny. otherwise add some butter. pour in a good slug of mushroom ketchup and put the lid on.butter both sides well and fry it nice and crispy. so it colours well without the flesh going mushy. hopefully your wife will have been gainfully employed while you are cooking to make some fruit scones t ¶have for second course. Keep the pan hot. and make a mental note to buy better bacon next time. and enjoy.it steams into the pudding and gives it a great flavour. do the fried bread. Granary bread works best. Otherwise toast with marmalade is acceptable. If your bacon is a good dry cure.they make it all easier to digest. Slice them in half. Do them whole. gas ripened ones. and don't bother with the pale. Serve up. and NEVER wash your mushrooms. Plenty of oil is the key here. If there are tomatoes in season. this will make for the best tasting mushrooms. ideally it will be washed down with copious amounts of tea. there should be no foam.
2.com BBQ and Grilling Ah. and delicious meal for your loved ones. men have been developing a variety ways to cook meat with fire. 5. 3. savory. light some coals. What makes cooking meat even manlier is that you can do it outdoors while reconnecting with nature. 4. Butterfly One Leg of Lamb Submitted by Michael Heap 1. meat and fire.http://artofmanliness. Nothing will increase your manly vigor like turning cold flesh into a warm. and start cooking up some meaty goodness. Every man should be skilled in the art of meat cooking. So strike up that grill. Ever since our caveman ancestors created their first flames. Mince 2 bulbs of garlic Mince one ginger root Mix with 1 litre of soy sauce Combine and marinate for 24hrs 10-15mins on each side on the bbq heaven for 8+people Dinosaur Steak 21 .
the better. (You're basically building a campfire with mesquite wood in the grill. Put the steak on the BBQ Grill until black on both sides Serve with a beer and lots of tomato or BBQ sauce There you go. This should be spread pretty thin. just throw the whole bag in the grill and light it. 2.) 1 tsp olive oil ¼ tsp lime juice 1 garlic clove.http://artofmanliness. minced ½ tsp whole cumin seeds ½ tsp Canadian style steak seasoning Coarse salt Coarsely ground black pepper 1 bag mesquite wood chunks (large chunks.) While the mesquite chunks burn down to coals. Put the mesquite in the grill and ignite.com Submitted by Mark 1. cumin and steak seasoning into a smooth paste. not chips) Directions Adjust your barbecue grill to bring the coals as near to the cooking surface as you can. Use a spoon or rubber spatula to rub the paste all over the steak. 22 . 3. preferably from a DINOSAUR. If the chunks come in a paper bag. 4. Buy a steak. use a mortar and pestle to grind the oil. Cut the steak into serving sized portions or into strips to stuff into warmed corn tortillas. The hotter the fire. Grill the steak over the mesquite coals until just medium rare. garlic. This steak goes great with any south-of-the-border menu items or just with steak fries and a Caesar salad. there's your book. Southwest Skirt Steak Submitted by Steve Argyle Ingredients • • • • • • • • • 1 package skirt steak (1 to 3 lbs. It's a seasoning rather than a marinade or herb crust. Then season the steak generously with salt and pepper. lime juice.
Note: You can substitute a foil-wrapped package of mesquite chips laid directly on regular charcoal for the smoke flavor. Just remember to pierce the foil to let the smoke out.
Beef Tenderloin Marinade
Submitted by Derek Camp; Grand Rapids, Michigan Start at least 24 hours before cooking time. This is enough marinade for a small to mid sized tenderloin in a compact pan without a lot of extra space. For larger tenderloins or large pans, multiply the recipe as needed. Ingredients • • • • • • • • 1 Cup Salad Oil ½ Cup Ketchup 1 Clove Mashed Garlic 1 Tsp. Dry Mustard 1 ½ Tbsp. Worcestershire Sauce 1 Tbsp. Lemon Juice 1 ½ Tsp. Salt 1 Tsp. Fresh Pepper
Directions 1. Combine all ingredients and mix well. Place tenderloin(s) in a moderately deep and narrow pan such that there is not a lot of extra space and the marinade will be forced up near the top of the meat. Pour marinade evenly over tenderloin. Lift sides and edges of tenderloin away from pan to allow marinade to flow around more surface area of the meat. Cover and refrigerate. Marinade for at least 24 hours, turning the meat one or more times if possible. 2. Cook over medium to low heat to desired degree of doneness. Baste the remaining marinade onto the cooking meat after turning. 3. Caution: Do not cook on high heat and do not leave meat unattended as the oil in the marinade can cause flaming. Excessive flaming will char the outer edge of the tenderloin and can detract from the taste of the finished product (voice of experience speaking.)
Scientific Steak
Submitted by Matthijs de Jonge
Being a man does not mean ten thousand years of civilization and scientific progress has been all for naught. So don't be a troglodyte; prepare your steaks the modern, scientifically correct way: • • • • Buy an oven thermometer. Really. Put it in your oven and heat your oven to between 62 degrees (rare) and 65 degrees (medium) centigrade. Throw some steaks in a container of some sort and shove it in the oven. Making sure the temperature in the oven stays at 62 to 65 degrees, leave the steak in there for anywhere between 3 and 30 hours.
Robo-Pork Chops
Submitted by: SGT Daniel Robosky; U.S. Army; Fort Campbell, KY Below is a recipe for what my family calls "Robo-Pork Chops" since our last name is Robosky everything seems to be "Robo" something. Anyway here it is: Ingredients • Approx. 12 thin sliced pork chops • Large Red Onion • Granny Smith Apple • Unknown amount of Balsamic Vinegar • Tablespoon Crushed Red Pepper • 12 slices of Sharp Cheddar Cheese • Caribbean Jerk Marinade Directions 1. Marinate the Chops for about 24 hours in Caribbean Jerk if you can get it. If not, it's no big deal. It just keeps the Chops from drying out on the grill since they are thin sliced. 2. Pre-heat your grill to "Hell" (High heat) 3. Slice the onion and the Apple into relatively small pieces and throw them into the pan on the stove while the grill is heating, with the red pepper and add Vinegar enough to cover about half of the contents. Sauté them until the Onion has caramelized and the Apples are soft. Once this is done turn to low heat and cover 4. Take the pork chops and throw them on the grill. With the heat this high it should only take about 5 minutes to cook them through. Once they are done take the Apples and Onion mix you created and spoon it on top of the Chops. Then cover with Cheddar Cheese. Once the cheese is melted serve. Enjoy!
Pulled Pork
Submitted by Sean Rooney; Marquette, Michigan This is my favorite barbecue recipe. It's the best pulled pork I've ever had. This is real barbecue, not grilling. You need a smoker. Buy a whole Boston butt, which is the larger end of a pork shoulder. It should be 7-10 pounds with the bone in. This is a brine and dry rub recipe. Don't put any salt in the dry rub or it will be too salty. Always use fresh spices and freshly ground black pepper. Brine solution (per gallon of water, you may need 2 gallons for a whole butt, depending on its size and the shape of your container): • • • • • • • • • • 1 Gallon Water 3/4 Cup Kosher Salt 3/4 Cup White Sugar 1/2 Tbsp Black Pepper 1/2 Tbsp Onion Powder 1/2 tsp Granulated Garlic 1/2 tsp Cayenne 1/4 tsp Marjoram 1/4 tsp Thyme 1/4 tsp Cumin
Brine should be cool when you add the meat. Brine overnight, up to 48 hours, refrigerated. Drain the meat and apply the dry rub: Dry rub • • • • • • • • 1 Cup Turbinado Sugar 3 Tbsp Black Pepper 3 Tbsp Onion Powder 1 Tbsp Garlic Powder 1 Tbsp Cayenne Pepper 1 tsp Marjoram 1 tsp Thyme 1 tsp Ground Cumin
BBQ at 225-250 to an internal temp of 190, usually about 7-9 hours. Cover with foil, let rest for
which are what makes the steak tough. You want the liquids outside the steak. I started with a recipe from steamykitchen. Spices. about 4″ across 30 min 1. Add any seasonings you like. Juicy Salted Steak Submitted by Garret Williams.com. Directions First step is to salt the steak. the salt denatures the proteins. but it all works out.http://artofmanliness. Now this doesn't mean sprinkle a pinch of salt. the salt draws out the water in the steak and some of the salt gets inside of the meat.5″ (NY Strip. Ribeye) standard thicker steaks 3/4 .com: MEAT Less than 1″ SALT/SIDE 1/2 tsp each side 1/2 tsp each side TIME 15 min 1″ thick cut . and sprinkle a thin layer over both sides of the steak. Garlic and other seasonings. Well. Garlic.25″ -1. you want the steak covered in a thin layer of salt. To get an idea.com 30 minutes.1 tsp each can sit longer to let the salt do its work throughout 45 min side meat 26 . you may wonder what the purpose of this is. Once in side of the meat. California I have been working on a recipe for a great juicy grilled steak for a while. use this nice chart from steamykitchen. but take care not to add liquids. San Diego. and added on a bit to it. Ingredients • • • Steak (should be at least 1" thick) Clarified Butter Herbs. and pull. herbs and spices are good here. which may seem to contradict the idea of a juicy steak. either kosher or sea salt.smallish girly-girl steak. Now the key here is to time how long you are going to let the steak marinade at room temperature. Take some coarse salt. Now that your steak is looking like a salt lick.
1. 27 . Burton. rinse off you steak and dry it well.25″ . Put it on a plate and cover it with foil for 5 minutes or so. Virginia Get a flank steak Cut it into medallions. I prefer to cut down the time on the chart by about 10 minutes to ensure that the steak doesn't taste salty. there is enough in it from before to add a bit of a salty taste depending on how long it was marinated. You want to sear the steak until it is covered in a nice dark brown coating. Heat up the clarified butter until it starts to smoke. Put some clarified butter in a frying pan. Turn the steak in the frying pan until both sides and the edges all have a nice brown coating (use tongs to hold the steak up sideways to cook the sides). and make sure it is very dry. Once that is done. but I feel that it helps to make a much more juicy steak. but it varies depending on the heat and size of the steak.4 inches in diameter. You just have to experiment and find out what works for you. Make sure not to poke a hole in the brown coating. Grill the steak over a medium flame till desired done-ness.1 inch thick. you don't want those juices which are being formed to leak out. first the more marbled your steak is the less time it will need to marinade. and place the steak in.5″ manly-man T-Bone. let the meat rest for a few minutes so it can loosen up and not be so tough. Make sure it is not a non-stick pan or you may ruin the non-stick coating.5″ Massive ginormous "Barney Rubble" porterhouse 1-2 tsp each side 1-2 tsp each side 45 min 1 hr or more A few rules to help guide you. You don't need to add any more salt to the steak.http://artofmanliness. Once the time has elapsed. take the steak out to the grill. 2 .com 1.more surface area means you use more salt >1. Marinate 4 . Serve and enjoy. this coating will keep all those juices that will be forming in the steak rather than dripping away into the grill. the flavor of the seasonings should be in the meat by now. Yes. Also make sure you are using clarified butter. Finally. Porterhouse . Steak Medallions Submitted by Britt D. It usually takes around 8 minutes per side for a 1in steak. else the milk fat will burn and add a bad taste to the steak. A bit of pepper here is a good idea. This step isn't necessary.8 hours in your favorite Italian dressing (I like Paul Newman's). 1/2 inch . Dry the steak. rinse off all those seasonings which have been sitting on your steak.
. check it out) and green beans or some other vegetable of your choice. Take a handful or two of small mushroom caps. 28 . olive oil and garlic.. Tomato Sauce 2 Tbsp. using only potatoes. 2.http://artofmanliness. This recipe is very much done in a try it as you go along way. Serve with garlic mashed potatoes (America's Test Kitchen has a great recipe for garlic mashed potatoes which is heart healthy.com Take a medium onion slice in half into two halves with the top on one hemisphere and the bottom on the other.5 Kg's Pork Spare Ribs 1/2 Cup Plum Sauce 2 Tbsp Soy Sauce 2 Tbsp Tabasco or any Hot Pepper Sauce 1x 2cm Knob of fresh Ginger grated 2 Tbsp. Baste Rib's with marinade while cooking. Let Rib's stand in marinade in fridge for at least 3 hours. Salt and pepper the meat to your preference. Slice into 1/4 inch discs then quarter the disks so you have nice slices that each represents a quarter ring of the onion and is roughly 1/4 inch thick. medium. slice them vertically to make slices. BBQ Pork Ribs Submitted by Mark McK Ingredients • • • • • • • • • 1. Add the onions. medium rare.. Add the meat. then let sit while you cut up the onions and mushrooms. begin to sauté these in butter. Don't be afraid to experiment! One variation I have tried (my own personal secret ingredient) which will surprise you (you should try it) is instead of the marinade. Maple Syrup 1 Lemon juice 1 Clove Garlic Crushed Directions 1. etc) with sliced onions and sliced mushroom caps. Now sauté lightly until cooked to your preference (rare. Set these aside. however best overnight. rub the medallions with a pinch of cinnamon on each side of the medallions.
com Indoor Steak (for the days you can't fire up the grill) Submitted by Jess Rutherfod. After 30 seconds. but you can't un-cook it. 2. grapeseed. pull out the meat early and check doneness via the Doneness Hand Test. then salt and pepper to each side of the steak 3. 6. Place skillet and steak into the oven. Place a cast iron skillet in the oven and set for 500 degrees. Barbeyaki Ribs 29 .http://artofmanliness. 2-5 minutes per side in the oven should be adequate. When the oven reaches 500. If unsure. Enjoy! For a bit of explanation behind the steps above: the 30 seconds on each side helps develop a delicious crust via the maillard reaction. flip the steak. Depending on steak thickness and desired doneness levels. Place steak on one side of the skillet and leave it there for 30 seconds. don't move it. the oil assists with heat transfer and crust development. Remember: you can always put the meat back in the oven if it's not done enough. Fairfax. turn a burner on high and remove the skillet (which will be VERY HOT) from the oven and place on the burner. Virginia Ingredients • • • • Steak Oil (something with a high smoke point: safflower. 8. Let heat for an additional 5 mins. and the resting the meat allows the juices to return to the cells of the meat (so when you cut into it the juices stay in the meat. Do not move steak for 30 seconds. not pool on your plate). 5. let the steak rest for 3 minutes before cutting/serving. 7. or with an instant read thermometer. 4. After removed from the heat. Cover with tinfoil to retain heat during this time. peanut) Salt (Kosher preferred) Pepper (Fresh ground preferred) Directions 1. Apply a thin coat of oil (a few drops).
North Carolina First understand that this is made with a secret sauce. If you have your own secret sauce. Mix sauce with an equal quantity of your favorite BBQ sauce. Add sauce mixture and bake at about 325 until the sauce thickens and the ribs glaze. Mr. etc) your favorite BBQ sauce Teriyaki Sauce o 1 cup soy sauce o 1 cup sugar o 1/3 cup rice vinegar o ½ cup pineapple juice o 1 tsp ground ginger o ½ tsp garlic powder Directions Mix teriyaki sauce ingredients together until sugar is dissolved.http://artofmanliness. Sear ribs in a Dutch oven until browned on the surface. It may seem like a lot of work for ribs. This recipe is divided into four steps. First think about if you want to have a sauce based on vinegar. or something weird. like mustard (sorry SC). but you and your guests won't ever forget how great they are. ketchup. spare ribs. you need to get one. boneless country style. Nicholson's Wonderful Ribs Submitted by Greg Pait.com Submitted by Steve Argyle Ingredients • • • Pork ribs (any ribs will do. The thicker your sauce the later in the cooking process you want to use it. about an hour and a half. great! If not. baby back. Ingredients • • • • • 1 rack of baby back ribs 2 cups of vinegar -salt pepper sauce 30 . molasses.
Look for a place that you can get the knife blade under the skin. just a nice covering. Get this off to make the ribs even more tender. 31 . It is white and tough. You may have to split the ribs in half to fit them in. Now if you are using a vinegar based sauce. Once you have an edge to hold onto you can peel the skin just like a banana. but it is worth it. It can be pretty gross. If you are using a thick sauce based on something else wait and use your sauce at the end of your grilling. Rub this in on both sides.com Tools • • • • • large cook pot cellophane wrap or tin foil baster or basting brush tongs sharp knife Directions Step 1. Start with a sharp knife at one end of the ribs. Don't go overboard. Salt and pepper your newly boiled ribs. Boil Place ribs in a large pot. Longer if possible. the second part is dependent on your sauce. You have now boiled the ribs twice. The first part is for everyone. you can add a splash to marinate the ribs in. Lay the ribs on the cellophane or tinfoil that you plan to wrap them in. Step 2. Fill pot with water until ribs are just submerged.http://artofmanliness. If you want to skip this step. Step 3. Peel On the back of ribs there is a thin membrane. Wrap the ribs in the wrap and place in the fridge for a minimum of 1 hour. Bring to a boil and reduce to a simmer for 30 minutes. Empty the water and repeat this process again. you won't know it's there unless you try to peel it. Marinate Depending on your type of sauce you will complete this step two different ways. just serve the ribs separated instead of as a rack. that's OK. Add one cup of vinegar to the pot.
If you have a single level charcoal grill wrap your ribs in tinfoil and cook. or the heat is to high. Ohio Prep Time: 20 minutes Cook Time: 8 hours Ingredients: • • • • • • • • • • 1 boneless pork butt/shoulder (about 5-6 pounds) 2 tablespoons paprika 1 tablespoon garlic powder 1 tablespoon salt 1 tablespoon onion powder 2 teaspoons fresh ground black pepper 2 teaspoons cayenne 1 teaspoon ground cumin 4 pounds of hickory wood chips Plenty of aluminum foil 32 . Baste 2 or three times. Pulled Pork with NC BBQ Sauce Submitted by Alan Cohen. enough can't be said for a good sauce. If you have a gas grill. Cook your ribs on your cooker at low heat for at least two hours. When they are ready they'll practically fall apart when you pick them up.http://artofmanliness. I cooked many a bad batch before I got to the good ones. Remember that practice makes perfect. place a sheet of tinfoil on the highest rack and let the ribs cook on that high rack. you can baste as they cook. You'll be surprised. If you have a vinegar based sauce. If you have a thick sauce. Also. Most of the time when you burn meat with BBQ sauce on it. One way to gage cooking time is to cook pork for one hour per pound. Grill The key to tender-fall-off-the-bone-ribs is to slow cook them. ask some relatives (especially older) if they have a family recipe. Serve warm with your favorite sides. If you have a smoker you are set. start basting lightly the last 30 minutes of cooking. If not you may want to invest in one. Avoid direct heat.com Step 4. The key is to cook them "slow and low". The longer the better. it is because you put the sauce on too early and the sauce burns.
and let sit for 1 hour. Place a handful of wood chips in the center and fold the foil over the chips. and shake before using. Remove the pork from the grill and wrap with tin foil. Top with 2. Smoke pork shoulder for about 8 hours or until internal temperatures reach 185°F. and replace with a new packet every hour or so.com Directions 1. Soak wood chips in water overnight as well. prepare the sauce. Place enough charcoal/use enough gas to keep temperature low. To Serve 1. or 200 . mix rub ingredients together. Place the foil packet directly over the flame.http://artofmanliness. To form foil packets. cut a 12" long piece of foil off a standard-size roll. 4. In a medium mixing bowl. 33 . North Carolinian Barbecue Sauce ingredients • • • • • 1 cup white vinegar 1 cup cider vinegar 1 tablespoon brown sugar 1 tablespoon cayenne Salt and pepper to taste Preparation Mix together in a bottle. 2. cover with plastic wrap and refrigerate overnight. Pierce the foil in several placed with a fork. 3. Use two forks to dig into the meat and pull apart to shred. While the pork is sitting. North Carolinian Barbecue Sauce. Enjoy. Coat pork shoulder with rub.225°F.
80 percent lean beef will make slightly greasy burgers. If you're looking for a way to man-up your dull burgers. sweet tomato. toasted bun is enough to satisfy the deepest man-hunger. Crumble the cooked bacon slices over a salad. take a look at these recipes. it's art you can eat. Ultimate Hamburger Submitted by Michael George Serves 4 For this recipe.http://artofmanliness. With the added bacon fat. A well crafted burger is like a fine sculpture.com Burgers There are few foods more perfect to the taste and satisfying to the belly than the hamburger. The combination of juicy meat. Ingredients 34 . crisp lettuce. or use the slices as a burger topping. you want ground beef that is 85 percent to 90 percent lean. and warm.
Basement Beer Burgers Submitted by Lance I guess the most manly recipe I can think of is my own from my college days in a tiny apartment in a basement. toss each portion of meat back and forth to form loose ball. Oil cooking grate and grill burgers over very hot fire. without pressing down on them. if desired. until well seared on both sides. Using fork or hands. topped with bacon. and reserved bacon fat. Using fork.com • • • • • • • • 8 strips bacon 1–2 slices white bread. Using hands. Divide meat into 4 equal portions. about 5 minutes. Season with salt and pepper. very finely minced Vegetable oil for grill rack Directions Fry bacon in large skillet over medium heat until crisp. 7 to 10 minutes. then gently flatten each ball into 3/4-inch-thick patty. Serve. about 8 minutes. remaining cut into 1/2-inch pieces (1 cup) 1/4 cup milk 1 1/2 pounds ground beef 1 teaspoon salt 1/2 teaspoon pepper 2 large garlic cloves. Break up beef into small pieces in medium bowl. I call them Basement Beer Burgers: Ingredients • • • • • • One pound ground beef 1 medium onion Beer (just about any kind) Worcestershire sauce 4 Hamburger buns Salt and Pepper 35 . crusts removed and. and let mixture sit until saturated. lightly knead together so that ingredients are well incorporated and mixture forms cohesive mass. then add garlic. Spoon 3 tablespoons of bacon fat into heatproof bowl and place in refrigerator while preparing other ingredients. Place bread in small bowl. add milk. bread paste. Transfer bacon to plate lined with paper towels. mash bread and milk until it forms smooth paste.http://artofmanliness.
etc. Drink some of the beer. 2. ketchup. Pour in enough beer to cover about 1/2 of the burgers and another tablespoon or two of Worcestershire sauce. turn and press down on burgers. Mix the beef. These are always moist and have lots of flavor. Put in a frying pan and get sizzling. basically whatever you have in the fridge. 3. Serve with such things as potato chips. Cover and cook about 5-10 minutes. Put on buns. You may or may not want to cover them again. the onion. 1 large Vidalia Onion finely chopped onion Directions 1. this is hot work. If you need more beer pour a little into keep the burgers moist.. fries. Delicious Onion Burgers Submitted by Cody Ingredients • • • Ground beef or whatever you use to make hamburgers out of. a little salt and pepper and two tablespoons Worcestershire Sauce together and form 4 patties. Cook until done. It works for turkey burgers too. the smaller the better.com • • • • Optional: Cheese Lettuce Tomato Directions Chop up the onion into small pieces. add condiments and veggies if desired. put meat in to bowl mix onion and meat until it is thoroughly blended form into patties grill and dress however you normally would Ranch Burgers 36 . adding cheese toward the end if desired to melt it. 4. Enjoy.http://artofmanliness.
Sauté garlic. Mix well. and pinch sides together to seal. Beat the egg and add to ground beef. 3. minced 1/4 c yellow onion. Set aside. oregano. salt. 2. 2. diced 1 tsp oregano salt and pepper 1 pound ground beef 1 egg Directions 1. Sizemore. green peppers in olive oil. diced 1/4 c green pepper. Cooking time: 0:30. Fry or grill hamburgers as you normally would. Place a spoonful of the vegetable mixture in the center of one patty. Shape into eight 4-inch patties. 5. Press firmly. diced 3 tsp olive oil 1/4 c tomato. 4. put meat in to bowl sprinkle Ranch mix over meat mix meat and ranch powder until it is thoroughly blended form into patties grill and dress however you normally would Stuffed Hamburgers Submitted by Nathaniel D. Serves 4 37 . Colorado Ingredients • • • • • • • • • 1 garlic clove. Boulder. 1 pack of Hidden Valley ranch mix that comes in the pack Directions 1.http://artofmanliness. Combine with tomato.com Submitted by Cody Ingredients • • Beef or whatever you use to make hamburgers out of. and pepper in a medium bowl and mix well. Repeat with remaining patties. and cover with a second. onions.
a whole pepper. What doesn't go into the burgers gets put into something else the next day. making sure that the vegetables in the center don't leak out while you are cooking them. I usually just chop up a whole onion. instead of trying to measure out 1/4 c of onion or green pepper.http://artofmanliness. The Last Burger Recipe You'll Ever Need Submitted by Shaun Daws. baked yams Notes: The trick to these is getting the patties sealed. Also.com Serve with: Mixed vegetables. and use an entire can of diced tomatoes. Australia Servers 4-6 Equipment • • • • • 1 medium mixing bowl 1 frying pan 1 frying pan cover or aluminum foil 1 spatula 1 kitchen knife Ingredients • • • • • • • • • • • • • • 500g ground beef 6 hamburger buns 1 white onion (as finely chopped as possible) 1/2 spanish onion (sliced as rings) 1 clove of garlic (finely chopped) 3 tbsp soy sauce 6 tbsp sweet chilli sauce 2 tbsp cooking oil several slices of cheddar cheese ketchup (optional but recommended) mustard (optional but recommended) mushrooms (optional) beetroot (optional) lettuce (optional) Instructions 38 .
They should be just ready when the burgers are done. Add condiments.http://artofmanliness. sweet chilli sauce. Remove the cover and serve each burger between the halves of a sliced hamburger bun.com * if you want your burger bun toasted. 5. etc to taste. Rochester. combine the beef. and turn down to low heat for 3 more minutes 9.2/4 inch thick 4. Flip the burgers 7. Cook the shells and drain. or 6 squash-ball sized balls 3. 1. and soy sauce 2. Cover the frying pan. This one is great for a hangover and easy enough to do in your sad state. Flatten each of the balls into round disks about 1/2 inch . garlic. Cook on one side for about 3-5 minutes 6. New York Ingredients • • • • • 1lb of pasta shells 1 lb of ground beef 1&1/2 to 2 packages of taco seasoning (depends on how you like it) 1 cup of sour cream 1 cup of shredded 'Mexican style' cheese (I think Sargento makes one) Brown the beef and mix in the taco seasoning and sour cream. add them to the pan at this point. Stir everything together and eat. Add the flattened meat balls to a warmed (medium heat). With your hands. In a medium sized mixing bowl. press the meat mixture into 4 tennis-ball sized balls. then cover each with some cheese 8. Place a few spanish onion rings on top of each burger. white onions. 39 . If you want cooked mushrooms. lettuce. Put the drained pasta in a large bowl throw the cheese on top of that and then add the beef mixture. Taco Pasta Submitted by Mike. oiled frying pan. pop it in the oven on low heat before cooking the burgers.
Shrimp Creole Submitted by Todd McGillivray.com Soups and stews There's nothing like a hot and hearty stew to warm you up after working out in the winter cold. You should also be sitting in front of a warm fire that you built yourself. Extra man points are awarded if you eat said bowl of soup with a grizzly bear blanket covering your lap. which 40 .http://hoganisgod.or think you will. Of course. This recipe is food you only serve to people you like.http://artofmanliness. you killed the bear with your own hands because that's what men do. Ideally..com/ Here's the deal. you're ready to let your delicious soup or stew melt the cold away and prepare you to get back to splitting wood and shoveling snow. Now that everything is in place.tumblr.. it's embarrassing to eat. a soup or stew should be eaten from a deep wooden bowl that you carved with your own hands. It's messy. . it brings everyone down to the same level.in other words.
.http://artofmanliness. we end up with cooked and cleaned and headless. chopped fine between 2 and 6 cloves of garlic. STUFF YOU NEED • 1 pile of big-ass shrimp. Pass out the lobster bibs and bottles of beer. but follow your heart/ulcer) cooked white long grain rice. because once you start. (kidding. They'll laugh. like a stick at least heavy handful of all-purpose flour 1 can of good canned tomatoes . and then they'll thank you. minced. give 'em a rough chop (as in "stick knife in can. if you're serving this as a meal. sit a container of baby wipes right in the middle of the table next to the shell bowl. STUFF YOU DO Alright.you need individual grains that separate in the sauce. But my way tastes better. chopped fine (1/8th inch dice) 1 green pepper. This makes enough sauce for two pounds. and if you really like the folks. 1 white onion.com is exactly where the hell they should be anyway. I've been known. but only add it if you've got some kicking around already. when I'm at the family compound. and if I even catch you THINKING about brown. preferably uncooked and with the head on. • • • • • • • • • • • • • • • • SPECIAL EQUIPMENT: • • An enameled cast-iron dutch oven.) Get your mise-en-place together (read: do your chopping now). It's even better the next day as an impromptu pasta sauce or stir-fry add-on. an embarrassing amount of butter. or failing that. Something that allows you to scrape large quantities off the bottom of the pot quickly the biggest spatula-type thingy you've got. you'll 41 . seeded and deribbed (obviously). not something that feels like a third-grade spitball in your mouth.. chop a little") lil' bit of tomato paste is good too. unless you want one. First. I like lots. somewhere between the size of a baseball and a softball. the heaviest pot you have . don't go opening up a new can some cayenne pepper salt and pepper bay leaves thyme (dried's fine) chicken stock Jack Daniels (one shot) hot sauce (I like Frank's 'cause it doesn't adjust the flavor of the rest of the ingredients. ends off. you do the shot of Jack.you want something that'll take to a low simmer well. You do NOT use that weak short grain or calrose rice with this culinary gold. chopped fine 3 stalks of celery.if they're whole. Needless to say.
start over. a couple bay leaves. garlic. hour. etc. And this works REALLY well with the jumbo shrimp.or use the 21-30 counts and serve over a medium-rare steak. If you need more liquid to cover the shrimp. and eventually the flour will turn a nice light brown. and enough chicken stock to cover the amount of shrimp you bought.. You've earned it. do this at the same medium heat. and until you know 42 . I buy the low-sodium stuff so I've got a little more control). Bring the mess to a boil. whatever's handy. and hopefully leaves you with some leftover. stir. Have some for yourself. Prepare all ingredients in advance. you have to ask yourself a serious question: why is this person my friend? This serves six or eight as a starter (omit the rice) or four for dinner. Once the flour's nicely brown (think Halle Berry). Then you flip the flame up to "Fourth Circle of Hell". I mean. celery and pepper in there and stir occasionally until the onion is translucent. and then have the Cajun Napalm (aka: the roux. Take the rice and put it in another big bowl. grab a handful of the flour. fire it into the pot and start stirring the everloving crap out of it. You want to absorb the butter and veggie liquid with the flour. and gently simmer it for like a half-hour. Roth. cover it. it's a mistake. a serious shot of pepper. and while you and I appreciate that great food can take a great deal of time. You cannot save it from that point. Can be doubled. whatever. If anyone complains about the mess. a healthy shot of the cayenne. too. you posh bastard) adhere to the veggies. you pour in the can of tomatoes with the liquid. Stir. The Best Clam Chowder Submitted by J.org) READ THIS ENTIRE RECIPE BEFORE STARTING. Serve with amazing bread and real butter and beer. Oregon (getrichslowly.http://artofmanliness. Although a nice red Zinfandel (Ravenswood from the Napa Valley is a good default) works beautifully with this too. same amount of thyme. chicken stock. it's a little faster than eventually when you cook at high heat.place rice in individual bowl. it's ready. and carbon is not a flavor. You just want the flavors to come together.D. Stick the big-ass pot on a medium flame and melt the butter. If you're nervous. stir. Once that shrimp is pink. it's versatile as hell. Fire the onion. we're not making a goddamn cassoulet here. That's all you need. This recipe can be time-consuming (it takes around an hour from start to finish). Stir every ten minutes or so. When it foams and recedes. I find this is the right amount for about two pounds of shrimp. so splash out. Seriously. Service is easy . beer.com want everything handy to the pot. add lots of shrimp and sauce over top. and it'll taste like carbon. You also add the shot of Jack. If you blacken the flour. Once everything's merged into something that approximates what I served you and has reduced into a thick red sauce. tripled. It just takes forever. It's all eye here. Actually. Pour into an enormous bowl.. you can add the shrimp. add water. it's done. Taste it every so often and adjust the salt (totally dependent on the saltiness of the chicken stock.
Add bacon. Drain clam juice into a large pot. When the bottom of the pot becomes sticky. I don't know) • 1 pint half-and-half Directions Open the can of clams. whisking occasionally. Season to taste with salt (may not need any) and fresh-ground black pepper.optional. Add celery. and the optional hickory smoke salt. Cook for several minutes. minced • 1 yellow onion. Rub the inside of a second (larger) pot with garlic. brown for another minute of two. pepper bacon is best) • 1 bay leaf • 1/4 cup flour • 1/2 tablespoon hot pepper sauce (like Tapatio or Tabasco) -. The vegetables will remove the stickiness. hot pepper sauce.http://artofmanliness.mandatory • 1/2 tablespoon hickory smoke salt -. but highly recommended (liquid smoke *might* work. chopped into roughly 1" cubes • 5-6 cloves garlic. Remove potatoes from heat. It will thin as you add more liquid. Reduce heat to low. chopped • 3-4 stalks of celery. Reduce heat and cook until potatoes are *just* tender (al dente). but it's even better after a couple days in the fridge. Add potatoes. It's worth the trouble. Over medium heat. Ingredients • one 51-ounce can of clams (from Costco or a seafood store) • 2-1/2 pounds of russet potatoes. garlic. *gradually* add the previously reserved cup of potato liquid. By adding the liquid slowly. Bring to a boil. Don't worry. Add potato mixture and stir. Once everything is good and gummy (60-90 seconds). Stir in flour. They will soften more in later steps. My wife and I love this stuff. 43 .) Stir in the clams. it's best to have everything ready to go instead of having to scramble in a panic because you suddenly need your onions. Draw off about one cup of the potato liquid for later use. This will create a thick. chopped (thick bacon is good.com where your slack periods are. onions. chopped (including leaves) • 2 tablespoons butter • 1/2 pound bacon. Brown the bacon. gummy gravy-like mass. this recipe will probably make 8-10 servings. you're able to keep more of the thickness. It's actually *half* what I normally make. and bay leaf. (You may also increase the thickness by adding a little more flour. Simmer five minutes. stirring frequently. until vegetables begin to soften. This chowder is good immediately. melt butter in the garliclined second pot. but this chowder isn't meant to be a thick chowder. Add half-and-half. It keeps for up to a week.
Cook over medium heat until tender. Add the onion. Neenah. Serve with croutons. Put the cauliflower in a small saucepan with enough water to cover it. 2. Melt the butter in a large pot over medium heat. Ragout de Boeuf Bourgignon (Burgundy Beef Stew) Submitted by Dan Pannebaker.http://artofmanliness. rump roast or chuck roast. Stir occasionally and cook until the onion is tender and translucent. NC Ingredients • • • • • • • • • • 2 cups cauliflower or broccoli florets 1 tablespoon butter 1/2 cup chopped onion 1 garlic clove.com Newcastle Beer Cheese Soup Bill Powell. Drain. Add the chicken broth and let it come back to a boil before stirring in the cauliflower. Add the Newcastle Brown Ale and bring it to a boil. Wisconsin Ingredients • • ½ lb. 4. 3. Add the cornstarch mixture and continue stirring until the soup thickens. Combine the cornstarch and three tablespoons of water in a small bowl. garlic and Worcestershire sauce. minced 1 teaspoon Worcestershire sauce 12 ounces (1 bottle) of Newcastle Brown Ale 14. 5 to 10 minutes. Let dissolve and set aside.5 ounces of chicken broth 3 tablespoons cornstarch 2 cups half and half 2 cups aged cheddar cheese. Oxford. Stir in the cheddar and half and half into the soup until the cheese is melted. shredded Directions 1. cut into 1-inch cubes 44 . slice cut crosswise into thirds 3 lbs. bacon.
thyme. ketchup 2 cloves garlic. minced ½ tsp. To serve. mushrooms. In a large frying pan. and bay leaf. Remove bacon with a slotted spoon and place on paper towels to absorb excess grease. Place the bacon and beef in a Dutch oven or other deep roasting pan and toss with the salt. about 1/3 at a time. Toss the meat and cook. salt ½ tsp. flour 1 (750 ml) bottle Burgundy wine 2–3 cups beef broth 1 Tbsp. garlic. Brown the carrots and the onions lightly in the bacon fat as well. Cover and bake at 325° F for 3 – 4 hours or until the meat can be pierced easily with a fork. Stir in the ketchup. uncovered. Set the pan in the 450° F oven. and brown well on all sides. Pour in the wine and enough broth so that the meat and vegetables are barely covered. Add the carrots and onions to the pan.com • • • • • • • • • • • • ½ lb. 2. and flour to coat lightly. Lances Best in the World French Onion Soup!! Submitted by Lance This recipe was taken from an old cookbook and adapted to my taste. Heat the bacon fat until it begins to smoke. cut into quarters. for 5 minutes. for another 5 minutes. sauté the bacon for 2–3 minutes over medium heat to brown slightly. dried thyme 1 bay leaf 1 lb. trimmed. 5. uncovered. add the warm mushrooms to the pan and stir in. and sautéed in 2 Tbsp. pepper. butter or margarine until tender (Optional) Directions 1. Remove beef with a slotted spoon and place on paper towels to absorb excess grease. pepper 2 Tbsp. add the beef cubes. Preheat oven to 450° F. It makes a great onion 45 . 3. 4. Remove the vegetables with a slotted spoon and place on paper towels to absorb excess grease.http://artofmanliness. peeled and cut into quarters 1 tsp. Serve with bread or potatoes to soak up the sauce. baby carrots 2 large onions. Remove the pan from the oven and turn the temperature down to 325° F.
while this is going on open the wine and pour a nice big glass…you didn't think it would all go in the soup did you?? Get the cheese out and grate it (the cheese goes good with the wine. not dicing. Put a piece of bread on top of each bowl. Using your ladle and much care. so stop now!) A stove with oven 4-6 hungry people Directions Start by cutting up the onions. stirring and coating them. but leaving them in half rings or quarter rings. either. one anyone can make and enjoy. stirring some more.com soup. While you are waiting. If you have had too much wine this can be tricky. so add 1 teaspoon of sugar. Stir them occasionally. however you decide. butter it and get the bowls out. Uncover and simmer another 10 minutes. prepare your beef broth. While this is heating put about 2 tablespoons of oil and a big dollop of margarine or butter in the big pot. put the soup in the bowls. They don't have to be uniform. Place the bowls in the broiler. Eat some bread…with the cheese now. Drink some more wine. cut the bread. making sure the bread gets soaked well. Add it to the onions and stir. Add the onions.http://artofmanliness. Next. Salt and pepper to taste. until they are rather limp and transparent. its great with the wine. Let it simmer covered for 20 minutes. 46 . Pour yourself more wine. then the cheese on top of that. about 3 inches below the heat. Ingredients • • • • • • • • • • • • • • • • • 6 oven proof bowls 5 or six medium sized yellow or white onions (not sweet onions) a loaf of French bread…or any crusty bread about a pound of Swiss Cheese A bottle of good white wine… 6 cups of beef broth…you can make your own or use beef bouillon vegetable cooking oil butter or margarine A large pot A medium size pot Salt and pepper Sugar A large ladle A sharp knife A corkscrew (If you are using wine that does not require a corkscrew you cant make this soup. too) The onions are done by now. By now the broth is hot. Add 1/2 cup wine. bringing to just below boiling.
Serve with the rest of the bread and white wine…you probably should have bought two bottles if you have company who likes wine. Oh. Ingredients • • • • • • • • • • • • • 6 or more large potatoes 3 large onions 4 cans baby clams 1 large can chicken haddies ( or 1lb white fish ) 1 lb salmon 1 can lobster paste or pate 2 litres milk ¼ lb of butter Shrimp (peeled & de-veined) cooked or raw Lobster meat (cooked) Scallops Any type of saltwater fish Bottle of clam juice Directions Peel the potatoes and put them through a French fry cutter. too. Drain the juice from the canned clams into a smaller pot. Everything else is pretty straight across the board…except the wine…only drink one bottle while preparing it. Enjoy! McCavour's Fish Soup Submitted by Stephen McCavour This is what my Father called clam chowder. White Zinfandel goes great with the soup. then cube them. Put them in a large pot of water and bring to a boil. Chop up the onions and put them into 47 . you can double the recipe pretty easy. and I tripled it once…keep the sugar down. if you do.http://artofmanliness. Cook them until you can smush them with a fork but they are still fairly solid. but I call it Fish Soup because it's more of a soup than a chowder.com Broil until the cheese bubbles.
Fill the pot close to the top with milk and cook on medium high heat until the fish is cooked. simmering or in the fridge.http://hoganisgod. drain about ½ the water from their pot. I generally don't salt it. It's messy. which is good because this stuff ain't exactly healthy to begin with.com the pot with the clam juice.delicious. Add the lobster paste and butter. as opposed to the extra hour's worth of prep and cooking you gotta do if you're going to go hardcore. top up the pot with water or add bottled clam juice. Like all of my favorite recipes. I really like the paprika-heavy portugese-style chorizo.com/ Gumbo is a gift from God. Do not add shrimp or lobster yet. the more the ingredients will work together and the better it tastes. The longer it is allowed to sit.http://artofmanliness. which is big if you're like me and hate dishes with a passion. if you can find it. leaving it to the consumers to salt and pepper to taste. When the potatoes are ready. there are a couple shortcuts here that I use to make it so you can have everything done and simmering in about an hour. this is food you make for people you know you like . Makes a huge stock pot full. Add the onions and clam juice to the potatoes. Add the clams. The Reverend's Gumbo Ya-Ya Submitted by Todd McGillivray. chicken haddies. 2 baseball-sized onions 3 stalks of celery 1 big green pepper 3-6 cloves of garlic some plain white flour 48 • • • • • . Also. any other fish and scallops to the pot. or a smaller tray of boneless skinless chicken thighs 3-4 links of smoked sausage. Do not allow the pot to boil.or know you will like. No other way it can be described. Ingredients: • • 2 largish boneless skinless chicken breasts. homey and terrible for you . Andouille is traditional. and I've substituted a tray of hot Italian sausages in a pinch. mine only needs one pot. . At this point add shrimp and lobster if you want. Boil the onions until they are very soft.tumblr. Kielbasa works very nicely as well. It also knocks down some of the fat content. My recipe is a bastardized version of the Gumbo Ya-Ya (chicken and sausage) they make at Commander's Palace in New Orleans. If you need to. Chop up the fish into small pieces and add to the pot. spicy. Simmer on medium low heat for as long as you want or at least until any raw shrimp is cooked. and will keep for days in the fridge. in other words.
sea or kosher salt is just too big and grainy for this) bay leaves canola or vegetable oil (don't use olive oil for this recipe. this is the time to bring it out. Throw all three into another bowl. it's too strongly flavored. Once it's seared off (you don't see any more red). something you can use to scrape the bottom of the pot quickly and in long strokes. Take the chicken out of the bag. 2. See the note on rice: you have a couple of options. Place in a bowl. The key to this recipe is having all of your stuff chopped and ready to go BEFORE you make the roux. and throw into a paper or ziploc bag with flour that you've added some salt. Bring it up to temperature (3-5 minutes) and sear the chicken on all sides. c) Chop the onion. you stickle. I don't stickle on tradition usually. If you got a rondeau.com • • • • • • • • • cayenne pepper black pepper garlic powder salt (one of the rare times I like ol' fashioned table salt. and garlic powder to. red or green Tabasco. the best of all: Crystal) Equipment • • • one big-ass pot with a wide bottom. really well for this. I've got a trapizoidal silicone spatula which works really. Or butter. if you can find it. I use one beef. (Save the flour . black and cayenne pepper. Place this somewhere handy to the stove you're gonna need to throw it in there very quickly once the roux is ready. You want a neutral-tasting oil. shake the excess flour off.) a couple big (one liter) cartons of low-sodium stock.you'll need it later. I mean.) Stick the big-ass pot on medium-high heat and pour a thin layer of oil in there. or whatever. and toss on a plate. then mince the garlic and throw it in there as well. Louisiana. preferably one with square sides. but here. You do NOT use short or medium grain. celery and green pepper into a fine dice – about 1/4". Shake well to coat and leave on the counter while you chop the rest of the stuff up. an old can or coffee cup to put the skimmings into Directions 1. a) Chop the chicken into bite-sized pieces. take the chicken out of the pot and throw the sausage in 49 . or. this isn't fancy food. your favorite hot sauce (I like Frank's. b) Chop the sausage into coins that are about 1/4" thick. Dutch ovens work well too. one chicken some long grain white rice. basmati.http://artofmanliness. so don't worry about it being perfect. thai jasmine.
and if it burns – turns black. A roux is just flour that's been browned in very hot oil. it'll go light brown fairly quickly. Now you gotta make a roux. If you use water.you gotta throw it all out. throw in the onion. Believe me. sausage. peppers and celery and stir to coat. in other words. especially if the sausage isn't smoky enough for my taste.stir it every now and again. a couple bay leaves.a fair bit.seriously . it will begin to brown. too . If you do cause a kitchen fire with this stuff. Then add the flour you reserved from the chicken and stir. bring the lot to a boil. 3. really good. Add flour (more from the bag if you need to) to make a nice smooth paste.so read this over carefully before you begin the recipe. I'll occasionally sneak a shot of Jack Daniels in there. but if you don't know what you're doing. Lower the heat to medium. garlic. the roux will thicken the gumbo.you just pull it off the heat and slap the lid on the pan.this is what you want. you can add more oil here too if you need to. Turn the heat up to high. take the pan off the heat. very easily. You need to continuously stir it until it begins to smoke (that part's normal) and turns the color of a Hershey chocolate bar. Again. It takes longer to do it this way. and start with new oil and flour. skim off the 50 . even a little bit . take the sausage out and set aside.http://artofmanliness.com there.about three or four minutes or so. Now this is the dangerous part . or porridge. because it'll cook while you're simmering the gumbo. wash the pot. and a healthy few glugs of your hot sauce du jour. Add the chicken. you can cause a kitchen fire very. it will begin to burn. If you leave the flour in one place. it will explode. but before you do. but until you've done this a couple of times.it adds some depth. As you continue to scrape. and the other important thing . Oh. Now place the pan back on the heat and saute the veggies until they're softened a bit . just sear it. or fire half a bag of flour in there. you don't need to cook it at this point. Once it's slightly browned. and eventually leave you with a sort of half-soup half-stew consistency that smells really. Think about the consistency of a pot of risotto. and then slowly turn darker and darker. constantly scraping the entire bottom of the pan. you don't want to get ANY of this shit on ya. finish cooking the chicken and sausage. You want about a half-cup of oil in there . turn and fold the roux. 4) Pour in the full carton of beef stock and a third or half of the carton of chicken stock. you don't want to do it at high heat. Nothing crazy. You'll have some left over from the chicken and the sausage. As SOON as it hits that point. Let it simmer for anywhere from an hour to two. just add enough to make sure the bottom of the pan is coated with about an 1/8". you do NOT use water to put it out . really. and then turn it down to whatever you need to turn it down to so it maintains a low simmer (so you can see a bubble break the surface every two or three seconds). The vegetables will cool the roux down. This is great . and the roux will stick to the vegetables.
If you end up with leftovers. Serve over pre-cooked white rice with extra hot sauce on the side. this is where you can add a bag of pre-cooked shrimp.http://artofmanliness. There's a fair bit in there from the sausage and the oil. 5) Taste for salt. put a clump of rice in the middle of the serving bowl and pour the gumbo over top of it. Champlin. Minnesota Ingredients: • • • • • • • • • 2 tablespoons butter 1 cup chopped celery 1 cup chopped onion 2 (14. my favorite way is to let it harden in the fridge a little bit. and beer. cook up the rice in the manner in which you're used to cooking rice.. dump the rice in the pot and cook it right in the gumbo.or. actually. Cheesy Potato and Corn Chowder Submitted by Corey Nash. you end up with the occasional crunchy grain of rice. If you have a rice cooker or don't mind dirtying up another pot.5 ounce) cans chicken broth 3 cups peeled and cubed potatoes 1 (15 ounce) can whole kernel corn 1 (15 ounce) can creamed corn 1 (2.com fat that'll rise to the surface. about a half-hour before you want to eat. but by and large it all cooks nicely. the better it'll be. hit it with more hot sauce. some good bread and butter. Yeah.5 ounce) package country style gravy mix 1 cup heavy whipping cream 51 . and eat it that way. It's done when the rice is cooked. Otherwise. too. just loosen it up when you're reheating it with some stock or water or beer.after about forty-five minutes of simmering. before service. just leave 'em in there long enough to get warmed up. put it in a tortilla. Then.. and the more you can skim. If you want. it's even better the next day. So good when you come back from the bar. you can do what I usually do . A note on rice: You have two options here.
and enjoy! Hawaiian Stew Submitted by Bosley Gravel Ingredients • • • • • • • 1 lb Ground Turkey 1 Can of Coconut Milk 1 Can Black Beans 1 Can Pineapple Chunks Pickled Ginger 5 Green onions stalks 1 Package Rice sticks Directions Cook turkey until it is almost done. Let the pineapple and green onion get warm but not all cooked. Add chicken broth. 52 . about 5 minutes. 2. Add cheese. 3. cook and stir over low heat until cheese is melted. Drain the rice noodles and add it all together. stir into boiling mixture. Spice it up with tabasco or red pepper if desired. salt and pepper to taste. Simmer together until the turkey is done. return to boiling. cook and stir until tender. In large saucepan. Add celery and onion. melt butter over medium high heat. bring to a boil.com • • 1 cup milk 1 cup shredded cheddar cheese Directions: 1. Add potatoes. Combine milk and cream.http://artofmanliness. try to keep it about the size of small meatballs. Add one can coconut milk and one can of black beans drained and rinsed to the turkey. stirring occasionally. cook over low heat for 20 to 25 minutes or until potatoes are soft. In another pot cook rice sticks. cut the fresh green onion and add the can of pineapple chunks with (juice removed). dissolve gravy mix in milk/cream mixture. When the turkey is pretty much done add some pickled ginger if you have it (homemade is best of course). Share with your friends. crack a beer. Stir in corn. In another pot cook the rice sticks as directed on the package.. 4.
Cook until rice is tender (10-20 minutes). Drain/rinse pintos and black beans. Ingredients • • 1 lb ground beef 3 tablespoons taco seasoning o 4 teaspoons dehydrated onion o 1 teaspoons cumin o 2-4 teaspoons chili powder o 2 teaspoons salt o 1 teaspoon cornstarch o 1 teaspoon garlic powder o 1 teaspoon crushed red pepper o ½ teaspoon oregano 1 package Spanish rice mix 2 cups water 1 can black beans (black-eyed-peas as substitute) 2 cans whole kernel corn 1 can pinto beans 1 can chili beans 1 can tomatoes 1 can diced tomatoes with chilies • • • • • • • • Directions 1. For vegetarian.http://artofmanliness. Brown beef. omit beef.com Taco Soup Submitted by Austin Hollis Taken from the The Paradise-Bottom Company. 2. Kentucky. mix all ingredients together in large kettle. Rabbit stew Submitted by Austin Hollis 53 .
Stew until rice is tender. potatoes go in last. diced 2-3 carrots. Rice goes in first. Dress rabbit and brown in pan. cubed 3 chicken bullion cubes Seasoned salt Hickory liquid smoke Directions 1.http://artofmanliness. Kentucky.com Taken from the The Paradise-Bottom Company. Add rest of ingredients to large pot in this order: 2. Ingredients • • • • • • • • • 1 bunny 1 cup brown rice ½ onion. season to taste with salt. sliced 4 sticks celery. sliced 3 potatoes. cut into bite-sized pieces. 54 .
1 can of red beans 1 can of black beans 2 cups of chopped onion 1 bell pepper. While most chili looks the same. Below are several chili recipes from men who were kind enough to share their secrets. Chili is a man food that inspires such passion and conviction that men wage war with their chilies in fierce competitions every year and in every community. I like turkey. Don't forget to make the cornbread that should accompany any bowl of delicious chili Lazy as Heck Chili Submitted by Shortstack Ingredients • • • • • 1 pound of ground meat. chili is another food that can fill and warm your belly. your choice. Every man has their own way to make chili.com Chili Like a good soup or stew. like spices and the type of meat used.http://artofmanliness. it's the little things. that set the good chilies apart from the mediocre. chopped 55 .
This recipe can be cooked a LOT quicker.http://artofmanliness. Stir frequently as the chilli can burn. Drink beer while waiting.5 hrs add both cans of beans. Add beef and brown.com • • • • • • 1 jalapeño. Add spice to taste. 4.5 hrs. 2. Put all other ingredients (except beans) in the pot. dice your own 2 cans of tomato paste Directions Brown the meat. cover and cook on lowest heat for 1. I find that if it cooked for the full time the meat 56 . stir. hearty. then take all ingredients and combine in a crockpot. Excellent reheated. chopped Cumin Chili powder Oregano 2 cans of diced tomatoes or. Can be frozen. 3. and cook for a further 1 hr. After 1. Set the crockpot on low and go about your day. I said it was lazy! Thick. Fry onion in a large pot. and delicious. Goes great with a Guinness at the end of the day! Ramius Chili Ingredients • • • • • • • • • • 1kg beef chunks 1 onion chopped 1 can chopped tomatoes 1 can whole tomatoes 1 tsp cumin 2 tablespoons crushed chillis 1/3 cup beef stock 1/2 jar jalapeno chillis 1 large can kidney beans 1 can mexi beans Directions 1.
Add the tomatoes.http://artofmanliness. reduce heat to low. Cover. jalapenos. Continue stirring until everything comes to a boil 6. Bob's Chili 57 .com breaks up. Add garlic wait 30-45 secs until garlic is light brown but not burnt 3. Good luck and enjoy. and has a lot better texture. Heat olive oil in large sauce pan over high heat add onions sprinkle with a little salt and sauté until they become translucent (clear) 2. This will be great right away but the leftovers the next day will be really awesome. healthy and good. Awesome Turkey Chili Submitted by John Very easy. Ingredients • • • • • • • • • 1 pound ground turkey 5 roma tomatoes diced about 1″ cubes 1 onion diced 3 cloves garlic diced 3 jalapenos slices (remove seeds and white center if you cant handle the heat) 6 oz pace salsa hot 3tbs olive oil kosher salt to taste pepper to taste Directions 1. Add package of turkey stir until cooked 4. and salsa 5. Top with grated tasty cheese and sour cream. and allow to simmer for 45mins-1hour.
Combine beef. onions and peppers into a large stew pot. 2.http://artofmanliness. Adjust brown sugar or molasses to remove acid taste. Bring chili to a boil and simmer on low heat for about one hour. Dice garlic. Drain and set aside. onion and peppers in skillet. 4.com By Bob Bennett. 6. cans diced tomatoes 2 cans tomato soup 1 medium onion 6 – 8 cloves garlic 1 medium green pepper 1 medium red sweet pepper 1 tablespoon ground cumin 1 tablespoon ground red pepper 3 tablespoons brown sugar or molasses Directions 1. onion and peppers into approximately ¼ inch pieces. 8. Add chili beans. 5.5 pounds at a time in a skillet. 9. Adjust ground red pepper to taste. ground red pepper and brown sugar. garlic. Sauté garlic. Actually tastes better heated up the next day. 3. 7. Marc's Pork Green Chili and Kickbutt Verde Submitted by Mark Jones. canned tomatoes and tomato soup Add cumin. Michigan Ingredients • • • • • • • • • • • 6 pounds lean ground beef 6 pounds canned chili beans (do NOT use kidney beans) 2 15 oz. Brown ground beef 1. Colorado Ingredients • • • • 1 large onion chopped 1T garlic chopped 1/2c olive oil 1c cilantro chopped 58 .
5. Good directions here: http://www. Use the verde for an extra kick. Add more beer. 4. garlic.htm 1. Bring to a boil.http://artofmanliness. broth.com/focus/chile/chile2.com • • • • • • • • • • • • • • • • ~15-20 Anaheim chilies (mild) 3 Poblano chilies (medium) 1 Serrano chili (hot) 8-10 tomatillos 8oz can chop tomatoes (roasted if you can find them) 30oz (5c) chicken broth 1 Corona (or other Mexican beer) 4 chorizo sausages 1lb chop pork 1T cumin 2t salt 2t black pepper 1 lime . Add broth. Otherwise. In a large pot add a little olive oil and brown the pork and chorizo.blogspot. cumin. tomatoes. Kickbutt Verde http://marcjstuff.com/ • • • • • 5 Serrano peppers 1c white onion 3 diced tomatillos 1/4c chopped cilantro 1T chopped garlic 59 . The longer the better. and sauté.zianet. or water if needed. Simmer and reduce for 2+ hours. This recipe is only medium hot. Remove the meat and then add more olive oil. roast your own chilies. lime juice. Add 1 shot tequila and the remainder of the cilantro about 1/2hour before serving. pork and chorizo. 2.juiced 1/4t nutmeg 1/4t cloves 1 shot tequila If you are lucky you can buy roasted chilies at your local farmers market. 3. 1/2c cilantro. onion. Clean and skin the chilies. beer. Add salt. peppers. black pepper. tomatillos.
mix. Mother Metcalf's Chili Con Carne Submitted by Tim Metcalf. Remove cover and simmer for at least another hour. Chop it all up.com • • • • 1t salt 1t ground black pepper 1T olive oil 1/2 lime juiced (~1T) Peel and seed peppers. add the rest of the ingredients. When lightly browned. diced 1 Can Whole Tomatoes 1 Can Kidney Beans 1 Can Tomato Soup 1 Can Water 1 Tablespoon Salt 1 Clove Garlic 2 Tablespoons Chili Powder (or to taste) Directions Brown the ground chuck slowly in a heavy pot.http://artofmanliness. Michigan Servings: 2 Ingredients • • • • • • • • • • • 1 Pound Ground Chuck 1 Large Onion. diced 1 Celery Stalk. Simmer for at least one hour. diced 1/4 Green Pepper. and season to taste. Roasted Turkey in Ancho Chili and Chocolate Sauce 60 . covered. The verde is fairly hot and should be used as a kick for the green chili or with cornchips.
2. approximately 3-5 minutes. minced 4 oz SchafB Chocolatemaker Chocolate 80-90% cacao. Combine the chili spice mixture with the remaining ingredients (except the turkey and garnish ingredients) in a blender or mortar and pestle and blend until a smooth paste is formed. toasted and cooled 1/2 cup chicken stock or water 1 8-10 lb turkey cut into pieces For Garnish • • • • Chopped Cilantro Chopped Mint Toasted Pumpkin Seeds Cocoa Nibs Directions 1. 5. Add more chicken stock or water if needed. Seal each 61 . Place chilies and cooled spices in a spice grinder or coffee mill and process until powdered. finely chopped 1/4 cup pecans or walnuts . 7. minced 6 dried apricots. finely chopped 1 tsp ginger. TX Ingredients • • • • • • • • • • • • • • 1" cinnamon stick 1/4 tsp cardamon seeds 4-6 Ancho Chilies 1 small onion.) 8. finely chopped 8 dried dates. 6. Toast the spices in a hot skillet until they release an aroma. finely chopped 2 . 3. Place the dried chilies in a 425 degree oven for 10 minutes until they plump and are slightly toasted. Place the individual turkey pieces on separate pieces of foil. 1/4 cup pumpkin seeds.4 cloves of garlic.com Submitted by Jerry Ayers. Arlington. Rinse the turkey pieces and pat dry. toasted and cooled. Divide the ancho chili and chocolate sauce evenly among the pieces of turkey. 4. Remove the stems from the chilies and shake out the seeds.http://artofmanliness. Preheat over to 375 degrees. (For a unique presentation: use banana leaves in place of the foil. Sprinkle with salt and pepper. Remove from heat and let cool. Remove from oven and let cool.
. can of diced tomatoes 1 23oz. 9. OK Ingredients • • • • • • • • 2lbs of Ground Beef 1lb of Owen's spicy sausage 2 packets of William's chili seasoning 2 yellow onions-diced 1 bottle of Heinz chili sauce 1 can of rotel (diced) 1 lg.Tulsa. Remove from oven and allow to sit for 5-8 minutes before serving. Colorado Ingredients 62 . Nathaniel's Chili Submitted by Nathaniel D. Garnish with any combination of garnish ingredients or allow each guest to garnish as they please from a choice of the garnish ingredients.com piece tightly in its pouch.. then add all other ingredients. 10.http://artofmanliness. Boulder. Unwrap and slice into individual portions and serve each portion on a bed of rice or quinoa.THE LONGER IT COOKS THE BETTER IT GETS!!! I personally cook it on low in the crockpot for at least 4 hours. Mikey's Monday Night Football Chili Submitted by Mike Horton aka "ManlyMike". can of Ranch style beans Directions Brown meat and onions. Also. occasionally when I am stirring I will add a little beer for added flavor.. 11. Bake for 2 hours or until the juices of the largest piece of meat run clear or the internal temperature reaches 180 degrees. Sizemore. it gets even better the next morning. stir in seasoning. I add a lot of salt and pepper and sometimes I will use the Tex Mex Williams chili seasoning or mix the 2. Cook on low for at least 2 hours.
Cook on low heat for at least eight hours. Cincinnati Chili Submitted by Jim Hoy. Combine all ingredients in slow cooker. It is never served all alone. 20 minutes. It is PHENOMENAL on hot dogs and burgers. and can have cheddar cheese. Cooking time: Preparation. diced 1/2 cup kidney beans. Brown ground beef in skillet. beans. stirring occasionally. or oyster crackers (or any combination of these) served on top. 2. canned tomatoes. Texas Cincinnati chili is more of a sauce than Texas-style chili.com • • • • • • • • • • • 1 pound ground beef 1 onion. diced 12 oz. and stir to mix. total. diced 1 1/2 cup red salsa Directions: 1. cooked 2 garlic cloves. minced (about ½ teaspoon) 1 tablespoon chili powder 1 teaspoon ground allspice 1 teaspoon ground cinnamon 1 teaspoon ground cumin 1 Bay leaf 63 . 8 hours Serve with: Cornbread. Ingredients • • • • • • • • 1 large onion chopped 2 pounds ground beef 1 clove garlic. It is always served over spaghetti. minced 1 tsp cumin. beer Notes: A good way to serve this is with grated cheddar cheese and corn chips on top. onions. corn chips. ground 1 tsp oregano 4 tbsp chili powder 1 bay leaf 1 red pepper.http://artofmanliness.
http://artofmanliness. The longer it cooks. and kidney beans 64 . Add allspice. Reduce heat to low and simmer. Don't forget to remove the Bay leaf before serving! Don't substitute white meats for the ground beef. cider vinegar. cayene pepper. cumin. Transfer beef and onion mixture to a large pot. chopped onions. Remove from heat. uncovered. tomato sauce. 4. Worcestershire sauce. 3. I like to cook it all day. unsweetened cocoa or chocolate. feel free to add more cayenne. The only spices you don't want to overdo are the cinnamon and chocolate. 1-2 hours.com • • • • • • • 1 teaspoon red (cayenne) pepper 1/2 teaspoon salt 1 1/2 tbsp unsweetened cocoa (baker's chocolate) 1 15-ounce can tomato sauce 1 tablespoon Worcestershire sauce 1 tablespoon cider vinegar 1/2 cup water Directions Sauté onion in a large frying pan over medium-high heat. chili powder. They don't have the same consistency and don't interact with the chocolate and cinnamon well. and water 5. and then skim off the fat. Add the ground beef and garlic and brown the ground beef. If you like a little more kick. 2. Bay leaf. salt. How to order chili in a Cincinnati chili parlor: • • • • Two-Way: Chili served on spaghetti Three-Way: Topped with shredded Cheddar cheese Four-Way: Topped with Cheddar cheese and chopped onions Five-Way: Additionally topped with Cheddar cheese. 1. the better. Notes: • • • • If you want to lower the fat content a bit. The measurements for the spices are all relative. cinnamon. put it into the fridge for a few hours.
Lucky for you. beans. the ensuing round of flatulence after consumption provided hours of entertainment for men sitting around a campfire. Enjoy. you have at your hand several recipes that will make beans taste like a delicious delicacy. but remember to have the courtesy of leaving the room before you rip one afterwards.com Beans Yes. Beans make for a tasty and cheap meal. They're good for your heart and they're the musical fruit. Also.http://artofmanliness. Our pioneer forefathers made beans a staple of their diet because of how easy they were to transport. Of course plain beans are bland and unappetizing. Cody's Red Beans and Rice Submitted Cody Serves 4 with leftovers Ingredients • 2 pounds of Polish Kielbasa 65 .
well then the meal is ready to be consumed. 2. Nashville. Add Creole Seasoning and Oregano to taste 6. any smokes sausage will do fine) 1 or 2 Bay Leaves Salt and Pepper to taste In addition. Open 2 cans of beans and pour beans and bean juice in to same pot as sausage 4. When there is no water in the pot add salt.http://artofmanliness. Cut sausage into 1/4 -1/2 inch "rounds" and put into big pot 3. pepper. you may want to add: • • 1 Chopped Green Bell Pepper Chopped Celery 66 . Turn mix on high after it has been boiling for about 10 min turn to simmer until rice is done or if rice is already done. Tennessee Ingredients: • • • • • • 1 lb Dry Beans (Usually "Light Red Kidney Beans. Enjoy! Robert's Red Beans and Rice Recipe Submitted by Robert Luckey. add half a bean can of water 5. and butter to taste.com • • • • • 1 1/2 cups of rice 2 cans of Red Kidney beans Tony Chachere's Creole Seasoning Oregano Salt and Pepper Directions 1. Start boiling 3 cups of water for the rice." but you can use whatever you want really) 1 or 2 White or Yellow Onions 1 Bunch of Green Onions 1 or 2 Packages of Andouille Sausage (If you cannot find Andouille. stir. and cover and turn down heat way low. when the water is boiling add rice.
it is said that doing so will up the "flatulence factor. I usually do half sliced about 1" thick and the other half in about 3-4" segments." Put your beans in a large pot and add enough water to cover the beans x2. I suggest either brown or dirty rice. chop up your onions and anything else you're adding. lay a bed of rice in bowl or on a plate and ladle the beans over the rice." (onions. but that's probably a sin on my part. the final product may taste better. Prepare whatever rice you would like. bell peppers) of Cajun cooking. While waiting. It will always be better the second day. If the liquid is very thick but the beans are not done. Throw the sausage in and give the pot a good stir. the liquid should be thick. Keep in mind that this dish is a blank canvas for anything else you would like to add. stirring occasionally. If the beans have been done for some time but the liquid is still too watery. To serve. You can choose to either keep the water you soaked in or use new water. the greens should be mostly if not completely vanished. Rinse the beans and soak them at least 8 or so hours (overnight is good). however. I never use them. The beans should be tender.http://artofmanliness. You will need to use at least as much water to cover the beans x2. Plain 'ol Black Beans 'n Rice Submitted by Shortstack Ingredients 67 . add the chopped greens and the bay leaf.com (The addition of these two items will complete the "Holy Trinity. Cooking time is 2-3 hours.). Cover. Red beans and rice goes well with corn bread. and the sausage should be very swollen. The traditional test for beans is that they are done when the skin breaks as you blow on a cooked bean. celery. Turn on the heat to bring the beans to a boil. mash up some of the beans and stir the pot. Once the beans are boiling. More tips: I find it best to stir the pot regularly during cooking the very bottom circulated. add more water and continue cooking. I will usually try a new spice in it every time. Cut up your sausage to whatever size and shape you want. Reduce the heat to a simmer. Supposedly if you keep the water. If the beans soak up all the water you didn't use enough and you should add more.
6 cups of water and an equal number of chicken bullion cubes or 4 . It freezes and reheats very well and makes excellent take along lunch to school or work. beans. If you like other stuff. bring it to a boil again! It's pretty open ended and makes a good starting base for whatever you'd like. beef hot dogs (cut into 1/2 inch pieces) 1/3 cup ketchup 1 tablespoon Worcestershire sauce 1/2 teaspoon dry mustard Directions 68 .com • • • • • • • • • 4 . put that in too! Bring to a boil and stir for about 10 minutes then reduce to simmer until it's reduced. Take a large pot. Philadelphia. and onion into the pot. Put the bean sauce over some rice and you've got a pretty hearty meal. Frankly American Bean Bake Submitted by Matt Dimarino. if you like a lot of pepper put in a lot of pepper. Pennsylvania Ingredients • • • • • • • 1/2 cup chopped onion 2 tablespoons margarine 2 cans (16 ounces each) Campbell's pork & beans 1/2 lb. drain and rinse them.6 cups of chicken stock 1 lb bag of black beans 2 12oz cans of whole kernel corn 2 or 3 cups of diced onion Balsamic Vinegar Thyme Black Pepper Oregano Rice Directions Soak your beans over night. If you find it's taking quite some time to reduce. add water and bullion cubes or chicken stock. so just season to taste. I never measure my spices. If you don't like Thyme leave it out.http://artofmanliness. heat on high. Drain the water from the corn and dump corn.
in fact. In saucepan over low heat. (I also have his large carving knife. Makes 4 cups or 5 Ben's Backyard BBQ Beans Submitted by Ben Cox. Remove from heat. which a Russian 69 . in hot margarine. was an LA law enforcement officer (worked both as a detective and a sheriff in the 1930s) who also did moonlighting as a caterer. steak. Bake at 400 degrees for 30 minutes or until hot. Stir in remaining ingredients. but best freshly cooked. This is a recipe of his that I still make to this day. Bedford. 7. add pepper. Serve hot 6. Jack Fickes. Pour into 1-1/2 quart baking dish. or 16oz) Directions 1. cook onion until tender. I have his large wooden paddle that he was using 80 years ago. 2. Bring pinto beans to a boil (blanching them helps. if you have time) 2. chicken. Stir thoroughly before serving. basically any meat cooked over an open flame! Grandpa Jack's Mexican Beans From Bruce My maternal grandfather. When they are almost soft to the touch. Texas Ingredients • • • • • 1 lbs of pinto beans 1 white or yellow onion coarsely chopped(depending on preference) 1 good sized green bell pepper coarsely chopped 1 teaspoon of salt 1 jar of your favorite BBQ sauce (at least a pint. drain and add BBQ sauce 5. continue boiling until beans are fully cooked (they squish between your fingers with little effort) 4. Great with burger.com 1. Can be refrigerated and served later. typically to large gatherings. onion and salt 3.http://artofmanliness.
crumble it in) and stir. You can freeze and reheat. You can also see a photo of my Grandpa Jack there. Baked Bean Soup Submitted by Paul Houle. add the chorizo by squeezing it out of its packaging into the beans. finely diced stew meat. it will dissolve in a little while (stir a lot). since it will stop the beans from softening). This recipe is taken from this blog post about one of my Very Large Scale BBQs. put in a heavy pot and cover with water (with a few extra inches) and let them soak overnight.com butcher used to kill himself. if that does happen. add the pepper.. Brighton Michigan What's more manly then baked beans? Ingredients 70 . clean the pot thoroughly. Instead. then scrape off the bottom of the pot (into the trash). then add the salt (you want to add this as late as possible. put the beans back in. Cook for an hour or two more.. but that's another story. Let cook until the beans are tender. stir the beans regularly and take care not to let the beans burn on the bottom of the pot. add the meat (if ground beef. Bring to a gentle boil. In all this. this is from a very large batch I made some weeks back. pour off the water and then cover them with water again.Bruce. so that the beans have a nice. Ingredients • • • • • 2 lbs dried pink beans 2 lbs ground beef. do not scrape the bottom of the pot. The goal is to neither add too much nor too little water.) Anyway. and continue. or finely diced pork 1 tablespoon pepper 2 lbs Mexican chorizo (either beef or pork) 1 tablespoon salt Directions Rinse the beans. pour the beans into another container.http://artofmanliness. the recipe is simple. Here's the basic proportion of ingredients (you can scale up as much as you'd like). . Adjust seasonings (more salt and/or pepper) to taste. Simmer for a few hours more. thick consistency when you are ready to serve them. In the morning. which is what I did with the beans above.
adding salt and pepper (and maybe some heat) to taste. Reheat. chopped 1 1/2 cups of Rotel tomatoes (chopped tomatoes and green chiles.http://artofmanliness.) [roughly 1 can] 1 1/2 tsp chili powder (more if you like it hotter. chopped 3 Stalks celery. the onion. Return to the pot and add reserved 1 cup of baked beans. tomatoes and chili powder in a large pot with the water.com • • • • • • • • 4 cups of baked beans (homemade is best) [2 cans] 1 onion. reduce heat and simmer.) 6 Cups of Water Salt Fresh ground pepper Directions Put 3 cups of baked beans. celery. Bring to a boil. 71 . Mash and beat until smooth or puree in a blender or food processor. partially covered for 30 min.
So pull up a chair and let these dishes sweep your worries away. It may not always be particularly good for you. We're talking meatloaf. Ingredients • • • One corn tortilla Pizza sauce Cheese 72 . It's the type of food that reminds you of home and sitting around the family table with your loved ones. Kentucky. and chicken pot pie. Dave Feral's Pizzadillas Submitted by Austin Hollis Taken from the The Paradise-Bottom Company.com Man Comfort Food There's some grub that you just want to eat because it's freakin delicious and feels great in the belly. mac and cheese.http://artofmanliness. but who gives a damn? It's good and that's all that matters. food that is both hearty and tasty.
Now slice the onion and you will have nice cut onions for the meal. After the meat is done check the sauce for any spice corrections you may want to make. Texas Ingredients • • • • • • • • 3-4 lbs Veal or Beef Cubed 2 Large Garlic Cloves ( Peeled and Crushed ) 4-5 onions 1-2 Tbs Caraway Seeds. Give it a stir.com • Pepperoni or pizza toppings of choice Directions Made just like a pizza. You should serve this with pasta or on top of mashed potatoes. the meat will make its own sauce. Peel off the top layer of skin and throw that bit away. They should be translucent in color.http://artofmanliness. 73 . except with a tortilla for the crust. Cook in toaster oven for 3 minutes. Cover the pot with a tight fitting lid and simmer Slowly for 2-3 hours. Once the onions are done add the meat to the pot. then add the Paprika. Check the meat just after 2 hours. For sandwich style. Hungarian Goulash Submitted by Chris M. Crushed 3 Tbs Paprika Salt to taste Fresh Ground Pepper to taste Marjoram to taste ( optional ) Directions Peel and chop onions and sauté in large pot with oil until tender. There is no need to add water. put a second tortilla on top. Bonus tip: Not sure how to chop onions? Take the onion and cut the top off. Now lay the onion down flat and slice it from just before the roots back to the front. Place the onion on the side you just cut and slice the onion down the middle. Salt and Pepper and Marjoram. The roots will hold the onion together when you chop it. Garlic cloves. Not the root end with all the little strings.
if you have a bag of mixed frozen vegetables in the freezer (the ones with carrot. and can be frozen in single serve portions for those gentlemen who live alone. 1/2 cup water or milk. drained Directions 1. spray generous portions of tomato sauce. or even in a pie maker if you have one. sweet chili sauce.5 oz) peas and carrots. but don't be afraid to add a little cheap imitation maple syrup flavored sauce or even just some sugar to combat the acidity of some of the other sauces). BBQ sauce.com Bachelor Mince Submitted by Jason Parlevliet. and throw in however much mince meat (ground beef) you can find in the freezer and defrost. those little potatoes that come in a can etc. Creamy Ham and Vegetable Dijon Submitted by Matt Dimarino. beans etc) chuck about half of that in instead. peas. Pennsylvania Ingredients • • • • • 1 can cream of chicken soup 2 teaspoons Dijon mustard 3 cups diced cooked ham 1 can (14. cook 3 minutes. or recycled as filling in a jaffle/toasty. and throw them in once you have browned the meat. drained 1 can (8 oz. so either boil up some pasta (shells or spirals are traditional) or a packet or two of two minute noodles. soy sauce. and mustard in saucepan. Blend soup. and any other sauce that seems reasonable (obviously chocolate and strawberry are out. roughly a quarter to a third of the volume of the rest of the ingredients. Bachelor mince is best served hot. With the veggies.http://artofmanliness. Look through the cupboard for things like corn kernels. Obviously you need some carbs. 74 . corn. or crammed onto a sandwich for a protein rich lunch. It's important though that the pasta is almost an afterthought. Worcestershire sauce. Australia Fry an onion. Philadelphia.) French style green beans. A big potful can also be kept in the fridge and served every night for a week or two. Or. Add ham.
or spoon into baked potatoes. and sprinkle all over the top of the casserole. Cheddar. stir in the Gruyère. 3. Meantime. Add vegetables. divided 1/2 cup all-purpose flour 12 ounces Gruyère cheese. Whisk in the hot milk and cook for a minute or two more. if desired. Bring a large pot of salted water to a boil. Serve over noodles. rice.com 2. 2. (You could probably substitute vegetables if you don't like the ones in the recipe. 1 tablespoon salt pepper. Cook over low heat for 2 minutes. but do not allow it to boil. stirring with a whisk.http://artofmanliness. Preheat the oven to 375°F. and nutmeg. Melt the remaining 2 tablespoons of butter. Off heat. and cook according to package instructions. 6-8 minutes. Drain well. Makes 4 servings. toss with the fresh bread crumbs to coat evenly. grated (2 cups) 1/2 teaspoon freshly ground black pepper 1/2 teaspoon nutmeg 1 1/2 cups fresh white bread crumbs (made from 5 slices white bread. Bake for 30-35 minutes. Drizzle oil into the boiling water. cook 3 minutes. Pour into a 3-quart (9 x 13-inch) baking dish. Add the cooked macaroni and stir well. 3.) Artie Mac and Cheese Submitted by Artie Kuhn Adapted from Barefoot Contessa Family Style Ingredients • • • • • • • • • • • Kosher salt Vegetable oil 1 pound elbow macaroni or cavatappi 1 quart milk 8 tablespoons unsalted butter. until thickened and smooth. Melt 6 tablespoons butter in a large (4-quart) pot and add the flour all at once. crusts removed) Directions 1. heat the milk in a small saucepan. add the macaroni. grated (about 4 cups) 8 ounces extra-sharp Cheddar. or until the sauce is bubbly 75 .
apple. drained 2 cans of blackeyed peas. chopped 76 . onion. (Order does seem to matter). all the better. In a small dutch oven (or cast iron pot) put a layer of bacon. Repeat until you have used all the ingredients up. Hillbilly Stir-fry Submitted by Bosley Gravel Ingredients • • • • • 1 lb Chicken. cover and bake at 400 degrees.com and the macaroni is browned on top. walnuts. almonds on pine all work) Directions Slice apple and onions into similar sized slices. drained 2 cans of white shoepeg corn 3 cans of Rotel (spicy!) 2 large bell peppers (any color). and check after ½ an hour. "Redneck Caviar. chopped 10 green onions. Alabama makes a large batchIngredients • • • • • • 2 cans of black beans. nuts. deboned 1/2 lb Thick Sliced Bacon (extra smoky) 4 Medium sized Granny Smith Apples (tart) 2 large onion 1 cup of fresh unsalted nuts. Oxford. (pecans. If you have a campfire. and chicken." "Fill-In-The-Blank Caviar" Submitted by Philip Tigue." "Alabama Caviar.http://artofmanliness.
) Condensed Cream of Mushroom Soup 1 cup water * 3/4 cup uncooked regular long-grain white rice 1/4 tsp. Heat to a boil. ground black pepper 77 . onion and Italian seasoning in skillet until browned. Pour off fat. Add a zesty-style Italian salad dressing (just enough to pool in the bottom of the bowl). ADD soup. and refrigerate. Sprinkle with cheese. Toss.com Directions Combine all ingredients in a large bowl. Serve with your favorite corn chip. Cover and cook over low heat 5 min. or until corn is tender. ground beef 1 small onion. chopped 1/2 tsp.)Condensed Tomato Soup 1/4 cup water 1 cup frozen whole kernel corn 3 cups cooked corkscrew-shaped pasta 1/4 cup grated Parmesan cheese Directions COOK beef. paprika 1/4 tsp. Italian seasoning or dried oregano leaves.http://artofmanliness. water and corn. Easy Mac and Beef By Bill Powell Ingredients • • • • • • • • 3/4 lb. Add pasta and heat through. crushed 1 can (10 ¾ oz. One Dish Chicken and Rice Bake Bill Powell Ingredients • • • • • 1 can (10 ¾ oz.
paprika and black pepper in 2-qt. remaining mushroom soup and water.)Cream of Mushroom Soup 2 lb. drippings. Massachusetts Ingredients 78 . bread crumbs and egg. Bake at 375°F. or until done. shallow baking dish. rice. Cover. increase water to 1 ⅓ cups. Easy Tasty Meatloaf From Bill Powell Ingredients • • • • • • 1 can (10 ¾ oz. or until done.http://artofmanliness. Heat through. ground beef 1 pouch Dry Onion Soup Mix 1/2 cup dry bread crumbs 1 egg. 45 min. Serve with meat loaf. 15 min. *For creamier rice. Season with additional paprika and pepper. BAKE at 350°F. Shape firmly into 8″x4″ loaf in baking pan. Top with chicken. beef.com • 4 skinless. MIX 2 tbsp. The Best Meatloaf in the World From Darren. water. for 1 hr. boneless chicken breasts Directions Mix soup. onion soup mix. beaten 1/4 cup water Directions MIX thoroughly 1/2 cup mushroom soup.
lean 2 packets onion soup / recipe mix 2 eggs 1/2 cup oatmeal 1/4 cup teriyaki sauce 1/4 cup BBQ sauce Directions 1.http://artofmanliness. Bake at 350 degrees for 1 hour. about 30cm or 12 inches square) 6 thick beef or pork sausages ketchup (optional) Equipment • • • knife greased baking tray oven pre-heated to 320F (160C) Hoppin John Submitted by Tony Clark. Australia Ingredients • • • 1 pack of puff-pastry sheets (usually several sheets in a each. Chouteau. 3. Dawsy's Famous Mini Sausage Rolls Submitted by Shaun Daws. Oklahoma 79 . Let rest on counter about 15 minutes. ground beef. Transfer to metal bread-loaf pan and press it down so that fills the corners of the pan Spread the BBQ sauce on top. 5. 2. or until internal temp reaches 165 to 170 degrees. Mix all ingredients (except the BBQ sauce) in a bowl thoroughly. 4. 180 degrees. The temperature will continue to rise and reach serving temperature.com • • • • • • 2lbs.
unsalted butter 1 lb spicy bulk sausage 2 cloves garlic. Remove pan from heat. about 20 minutes. In a 5 quart kettle. onion and garlic over medium heat. Bring to a boil.com Ingredients • • • • • • • • • • • 1 lb dried black eyed peas. rinsed and picked over 1 large onion 2 Tbsp red pepper flakes 1 1/2 Tsp salt 2 Tbsp. plus more for kneading 80 . Pour off all excess fat. stirring often to break up the sausage. about 10 minutes. Add the rice. Add the drained peas. reduce the heat and simmer covered until the rice is tender and liquid has been absorbed. Pour the peas over all.http://artofmanliness. Drain well. cook the sausage. Boil for 1 minute. minced 2 qt water 1 1/2 Tsp ground white pepper 4 cups beef broth 3 cups long grain rice Directions In a large saucepan bring the peas and some water to a boil over high heat. Serves 12. mix well and serve. Artie's Pizza Submitted by Artie Kuhn Active: 45 min Makes 4 13" pizzas (or 2 sets of dough for pizza rolls or whatever they're called) Ingredients for dough • • • • 1 envelope active dry yeast 2 cups warm water 1/2 teaspoon sugar 4 cups all-purpose flour. cover tightly and let stand for 1 hour. covered until the peas are tender. about 1 1/2 hours. Stir in 1/2 teaspoon of the salt.. Fluff the rice with a fork and transfer it to a deep serving bowl. water and red and white pepper. reduce heat to low and simmer.
Rub each with olive oil. Overnight is great for pizza roll. the 4 cups of flour and the kosher salt and mix @ slowish speed until a soft dough forms. If you have a pizza stone. Then refrigerate overnight (at least) or up to 3 days (for more texture and complex flavors). 2) After refrigerating. cover with plastic wrap and let rise in a draft-free place for another hour (this can be skipped if the dough has risen a bunch in the fridge). I'd recommend my secret pizza sauce recipe (I'll send another day) topped with fresh basil and real mozzarella cheese (the kind that comes wet in a ball.http://artofmanliness. If not using pizza stone. A few days is perfect for pizza since the more complex/tangy flavor is ideal for a thin crust. Add the remaining 1 1/2 cups of warm water. Drizzle with olive oil. let stone warm for 45 min. If using on pizza pan. Place pizza on manufacturing peel (toss some flour on the peel first). For each piece into a ball. dump dough onto a floured surface. Remove from oven.com • • 2 1/2 teaspoons kosher salt Olive Oil Directions 1) In mixer bowl. remove from pan after 6 minutes and place just on rack to allow crust to char on the bottom. 4) Use peel to transfer pizza to pizza stone. ideally buffalo mozzarella if you can find it) and pepperoni and seasoned with a little sea salt and pepper. assemble on a pizza pan and just put pan into oven. Preheat oven to 500*. Attach the bread paddle for mixer. Bake 8 minutes. Top with toppings. mix yeast with 1/2 cup warm water and the sugar and let stand until foamy (about 5 min). Other topping combos I like: Bacon Chicken Ranch • • • • • Use light ranch dressing instead of tomato sauce Top with cooked crumbled bacon and chicken cut into small pieces Dice a jalapeño pepper and put on there A little corn Top with mozzarella cheese I have more. transfer to baking sheet. add enough extra flour for kneading (about a quarter cup) and let it go for a few more minutes. 3) Roll out w/ rolling pin + tossing each pizza. but I need to get back to work! 81 . Sprinkle with a little fresh basil and let sit for 3 minutes before serving. Punch down and divide into the number of pizzas you want to make (4 for larger individual sizes). Cover bowl with plastic wrap and let sit for one hour.
While those elbows are draining in a colander.my kids think more onions = better) Fresh Ground Pepper Plain Yogurt (or try sour cream instead!) Milk Directions 1. I put the elbows back in the pan at this point. along with about two tablespoons of the yogurt (just eyeball it) and enough milk to loosen things up. 7. Chicken Pot Pie 82 .com Boxed Mac & Cheese That Doesn't Suck Submitted by KentGeek. I'd recommend experimenting with some other ingredients. Kent. 2. We just want to get them barely translucent. Cook the elbows. Stir on the heat until all the powder is melted and mixed. 6. and stir them up for a minute to get them hot and lubed. but I use less oil than the amount of butter recommended on the box) 3. And don't salt the water. but make sure you don't overcook . Ohio Ingredients • • • • • • 1 Box of Mac & Cheese Olive Oil (light is fine. as its not needed. Dump the box's cheese mix in. 5. Add more milk/yogurt to get the consistency you want. I like to toss in some black pepper at this point. cover the bottom of the same pan with olive oil (don't be too shy. frozen peas. 4. as much for the nose as for the tongue. Dump those diced onions in there and lower the heat to medium. left-over taco meat. We've had good results with finely diced bell peppers (especially yellow). so they lend a sweetness and no heat.use the LOW end of the time range on the box. but extra virgin will lend a little more flavor) Diced Onions ( a handful or so . as well.http://artofmanliness.
stir in vegetables and chicken.. Pennsylvania Ingredients • • • • • • • 1 can cream of potato soup 1 can cream of celery soup 1 cup milk 1/4 teaspoon dried thyme and pepper 4 cups cooked vegetables (I use corn and peas) 2 cups cubed cooked chicken. milk. 2. combine soups. longer or until biscuits are golden. Remove pan from oven. Top with biscuits.http://artofmanliness. In oblong baking dish. We grew up on this recipe from my Dad. VA Prep time: 15 minutes Bake time: 1 hour Every time I make this. Bake 15 min. or 10 oz. Really delicious! Ingredients • • • • • • 1 lb ground beef or turkey (either must be lean) I mostly use ground turkey and folks can't tell the difference 1 egg 1/4 cup good BBQ sauce for the mix 1/4 to 1/2 cup good BBQ sauce for the top coat 1/2 to 1 tsp powdered garlic 1 cup Italian bread crumbs 83 .com Submitted by Matt Dimarino. 3. there are never any leftovers. stir. Charlottesville.ever. a nice baked potato and some kind of green. It is our comfort food in our house that the whole family can't wait for me to make. Cut each biscuit into quarters. (7 1/2 oz. Philadelphia. My Father's Meatloaf Submitted by Christopher Welte. or ham 1 pkg. Bake at 400 degrees 15 min.. Serves 5. turkey. where we'd have this.) refrigerated biscuits Directions 1. thyme and pepper.
Bake in the 350°F oven for 60 minutes. cut some of your remaining cheese slices in strips and create a pattern on top of the loaf. Pour some more BBQ sauce on the top to coat evenly. cut 1" slices and lift out and onto a plate. Ok..com • • • • 1 block of sharp cheddar cheese (as needed. not too spicy. taking care to leave 1/2" on all sides.) Try to leave 1/2" on all sides. throw in all the ingredients and mix until well blended. Rub them down with a little ground kosher or sea salt (makes the skin crispy and taste good!). (usually the time it takes to prep the loaf) put the potatoes in.. cut into 1/8" slices along short edge) a few grinds of fresh black pepper (to taste) a few grinds of kosher or sea salt (to taste) (baking potatoes as a side. Some other ones that work well are KC Masterpiece and Sweet Baby Ray's. Take the slices of cheddar cheese and put a single layer in the middle.] 84 . this meal's incomplete without them!) Directions Pre-heat your oven to 350°F.] In a large bowl or mixer. Let sit for 5 minutes otherwise the slices don't come out of the pan nicely. The loaf should have a slight domed appearance. (about 5-1/2 to 6 slices) You're creating a pocket of cheese so when you put the remaining meat on top of this. In a non-stick meatloaf pan.http://artofmanliness. Prick a few times with a fork. I use two spatulas to lift out the first slice. For the top. sandwiching it between. about another 1/4 to 1/2 cup. Make sure it's flat. If your cheese goes right to the pan. [A note on the BBQ sauce: I have had very good results from Kraft Barbecue Sauce. Make sure you pack it in around the corners. Not too sweet. I like to use a small flexible spatula and press it in. you want the meat to connect with the bottom layer. but NOT drown. it creates a floating layer and it doesn't come out of the pan properly and that messes up your presentation. now * gently * pack the remaining meat on top of the cheese and bottom layer taking care not to disturb the cheese. [side task: wash and dry your potatoes. but leave the middle of the rack open for your loaf pan. (I like to do a herringbone pattern. When oven comes to temp. one at a time.a must in our house. pack in 1/2 the meat being careful to make sure it's even and the corners are filled. Gently.
In this section we have recipes for Chinese and Indian cuisine. sugar 1 Tbs.) 1 large bunch broccoli 1 to 5 cloves garlic. chicken broth Directions Slice the beef thinly against the grain. Some of these dishes might not be to your particular taste.http://artofmanliness. toss with the beef slices and let sit for at least 20 minutes. according to taste (1 tsp. but you can at least get a taste of what it would be like if you did. sesame oil 6 Tbs. sugar ¼ tsp.com Taste of the East You may never visit the Orient on some manly adventure. cornstarch 1 tsp. Mix the marinade ingredients until smooth. This is easiest if the beef is partially frozen. soy sauce 1 tsp. minced fresh ginger root (or 1 Tbs. Don't use dry. Cut the stems into bite-sized pieces. Mix the sauce ingredients and set aside. Beef & Broccoli From Steve Argyle • • • • • • • • • • • 1¼ lbs. vegetable oil Sauce Ingredients • • • • • • • 2 Tbs. beef (any cut will do. powdered ginger) Marinade: 1 Tbs. just enough to hold its shape firmly under the knife. tough cuts of beef. Cut the broccoli into florets. trimming the woody rind if 85 . soy sauce ½ tsp. cornstarch 2 Tbs. minced. This is a good way to use cheap. oyster sauce ½ tsp. salt 1 Tbs. pureed ginger from a jar. oyster sauce 1 Tbs. rice wine 1 Tbs. but harness your inner Marco Polo and give them a try. of minced garlic from a bottle equals 1 clove) 2 Tbs.
) package fettuccine 2 cups (½ lb. and the basil. Set on paper towels to dry. sugar 2 tsp. add the snow peas. Add a Tbs. cook the fettuccine according to package directions. In a large stockpot.com necessary. Drain and stir in the snow peas. or two of peanut oil. remove the broccoli and set aside. Drain and rinse with cold water to stop cooking. When the wine has evaporated and the broccoli has deepened in color. Wisconsin Ingredients • • • • • • • • • • • • 1 (1 lb.?) snow peas 1½ cups bean sprouts 1 cup firmly packed basil leaves. Neenah. Parboil the broccoli for a minute or two. then add the minced garlic and broccoli. Return the broccoli to the pan and toss until all is well mixed and coated with the sauce.http://artofmanliness. 86 . Noodles with Thai Peanut-Basil Sauce Submitted by Dan Pannebaker. Add the ginger and beef and stir fry just until the beef is not red. and cook for 45 seconds. Remove from heat. Put the pan back on the heat and add some more oil. Bring a small pot of water to a boil. the bean sprouts. Serve over rice. crushed red pepper flakes ½ cup chopped peanuts Directions Trim the snow peas and cut in half diagonally. Heat a wok or deep skillet on high heat until very hot. Don't overcook the beef at this stage! Pour the sauce over the beef in the pan and bring to a boil. Stir fry for a minute or two then splash in the rice wine to deodorize the broccoli. shredded 1 ½ cups coconut milk 1 cup (crunchy) peanut butter 1 cup vegetable broth 1/3 cup soy sauce ¼ cup lime juice 4 tsp. then drain and set aside.
In a large saucepan, combine the coconut milk, peanut butter, broth, soy sauce, lime juice, sugar, and red pepper flakes. Cook over medium heat, stirring frequently, for 5 minutes or until smooth and heated through. Pour over pasta mixture and stir to coat well. Pour pasta into a bowl or onto a serving platter and sprinkle with chopped peanuts before serving. Serves 4–6.
Thai Basil Tempeh
Submitted by Mitchell Surface http://mitchellsurface.com Ingredients • • • • • • • • • • 8 oz tempeh, cut into one inch cubes 3 cloves garlic, whole 2 cups vegetable broth juice of a lime 1 tablespoon Sriracha sauce 1 tablespoon tamri 2 tablespoons Braggs 1 teaspoon sugar 1 teaspoon dark sesame oil half a cup of Thai basil, finely chopped
Directions Combine the tempeh, garlic cloves and broth in a small pan. I usually add a dash of Braggs as well. Bring to a boil, reduce the heat and simmer for 20 minutes. In a bowl, mix the remaining ingredients except for the basil. When the tempeh is done simmering, put some oil (I usually use peanut) in a skillet and get it hot. Add the tempeh and garlic to the pan and sauté for three minutes, then add the sauce you made earlier and sauté for another three minutes. Remove from the heat, stir in the basil and let sit for a few minutes for the flavors to come together.
Ground Beef and Peas (Kheema)
Submitted by Nathaniel D. Sizemore, Boulder, Colorado Ingredients
• • • • • • • • • • • • • • •
1 to 1 1/2 pounds ground beef 3 tbsp oil 1 medium onion, finely chopped 4 garlic cloves, chopped 1 tsp ginger root, diced 1 tsp cumin powder 1 tsp coriander powder 1/4 tsp cayenne powder 1 1/4 cups water 12 oz. tomatos, diced 3/4 cup fresh or frozen peas 4 tbsp chopped cilantro 1 tsp salt 1 tsp garam masala 1 tbsp lemon juice
Directions 1. Brown ground beef in large saute pan. Remove and set aside, discarding any fat. In the same pan, heat the oil. Add the onion, ginger root, and garlic and cook until onion is light brown, stirring frequently. 2. Add the beef back to the pan, as well as the cumin, coriander, cayenne, 3/4 cup water, and tomatoes. Stir to combine. Bring to a boil. Cover, reduce heat, and simmer 20 minutes, stirring occasionally. 3. Add the peas, 2 tbsp of cilantro, salt, garam masala, lemon juice and the remaining 1/2 cup water. Stir to combine, cover, and simmer 15 minutes. All the liquid should be absorbed – if not, uncover and cook another few minutes to evaporate the liquid. Garnish with the remaining cilantro and serve. Cooking time: 1:00, Serves 4 Serve with: Rice, naan, hot chai. Notes: I often use it as a 'weekday' meal. Adapted from "New Indian Home Cooking" by Madhu Gadia.
Green Pepper Beef Stir Fry
Submitted by Nathaniel D. Sizemore, Boulder, Colorado
Ingredients • • • • • • • • • • • • • • • • 3/4 pound boneless lean beef 1 tbsp dry sherry 1 tbsp soy sauce 1 tbsp water 1 tsp whole wheat flour 1 1/2 tsp oil 1 tbsp soy sauce 1/2 cup chicken broth 1 tsp whole wheat flour 2 tbsp oil 1 clove garlic, minced 1 tbsp minced ginger 2 green peppers, cut into 1/4 by 1 inch strips 1 medium onion, cut into 1/4 by 1 inch pieces 1 tbsp water 1/4 tsp salt
Directions 1. Slice beef into bite-sized (1 inch) sections. Combine the sherry, soy sauce, water, and flour in a small bowl. Place the beef in a mixing bowl and pour the sauce over top of the meat. Stir to coat. 2. Pour the oil over the meat and let stand 15 minutes to marinate. 3. Mix the soy, chicken broth, and flour in a small bowl and set aside. This is a cooking sauce that will be used at the end. 4. Heat wok or a large saute pan on high heat. When pan is hot, add the oil and coat the pan evenly. When the oil is hot, add the garlic and ginger and stir once. Add the beef to the wok and stir-fry until the meat is browned on the outside (about 1 1/2 minutes). Remove from the pan and set aside. 5. Oil the pan again and add the green peppers. Stir-fry for 30 seconds. 6. Add the onion to the pan and continue to stir-fry for another minute. 7. Add water and salt, cover, and cook for 1-2 minutes. Remove cover and continue to stirfry until vegetables are heated all the way through. Add meat to the pan, and pour the cooking sauce over everything. Continue to stir-fry until everything is hot and mixed evenly. Cooking time 0:40, Serves 4 Serve with: egg drop soup, rice, and green tea
Based on The Sunset Chinese Cookbook. Then you can show off and look professional throwing everything into the wok and turning it into dinner. ground 1/2 cup plain yogurt 1/2 cup water 2 tbsp cilantro. 2. This dish works best if you have everything prepared in bowls and ready to go before you start 'wokking'. in chicken pieces. 3. and ginger to oil. onion. Colorado Ingredients • • • • • • • • • • • • • • • • • • 3 pounds chicken. Remove skin and all visible fat from the chicken pieces. 1 inch long and 1/2 inch deep. finely chopped 4 garlic cloves. Sizemore. Boulder. Cut two or three slits. cardamom. stirring occasionally. chopped 12 oz canned tomato. chopped 2 tsp ginger root. Chicken Curry (Murgh Tari) Submitted by Nathaniel D. cut into bite-sized pieces 2 tbsp vegetable oil 1 tsp cumin powder 4 cardamom pods 2-inch cinnamon stick 1 medium onion.) Stir-fry this mixture (called the onion 90 . cinnamon. make sure the beef and all the vegetables are the same size. diced 1/2 tsp turmeric powder 1 tbsp coriander powder 1/2 tsp cayenne pepper 1/2 tsp fennel seeds. Heat oil in a large sauté pan over medium-high heat. (Note – you may also need to add more oil to keep from burning. Add chicken pieces and fry until white (3 to 5 minutes). garlic.com Notes: For best results. Add cumin. chopped 1 tbsp lemon juice Directions 1. coarsely ground 1 tsp black pepper.http://artofmanliness. Transfer chicken to plate using slotted spoon.
chai Notes: This is a show-off dish for me. cayenne.com 4. marsala) until the onions are golden brown (5 to 7 minutes). turmeric. Add cilantro and gently stir chicken. 8. Fry for 2 to 3 minutes. naan. 1 tsp salt Add the chicken and sprinkle salt over everything. Fry for 2 to 4 minutes. 5. Beat yogurt with a wire whisk until smooth and add. coriander. stirring constantly. It involves a lot of ingredients (mostly spices) but isn't that complicated once you've made the dish once or twice. Bring to a boil. Based on "New Indian Home Cooking" by Madhu Gadia 91 . and pepper into mixture. Stir chicken to coat with the sauce. to the onion marsala. 1 tbsp at a time. The fennel can sometimes be overpowering — be wary of using too much. Spritz with lemon juice and serve. fennel. Cover tightly and simmer until chicken is tender and sauce thickens. 20 to 25 minutes. Pour water evenly over the chicken. 6. 7. continuing to stir. Stir tomato.http://artofmanliness. Cooking time: 1:30 Serve with: rice.
to taste Directions 92 . While preparing and eating. Sausage and Grapes (an utterly simple and delicious meal) Submitted by Alex Charlton Ingredients • • • 1 1/2 pounds sweet Italian sausage 3 cups seedless grapes (red or green) balsamic vinegar .com Italian When you're taking a break from running the "family business. These recipes look so good." there's nothing like coming home to warm plate of food from the Old Country. your Italian Grandma would be envious. Oh yeah. and don't forget the cannoli.http://artofmanliness. be sure to keep your Tommy Gun close.
Place bed of grapes on plates. add noodles when boiling 3. Marinara often invokes a battle of religious proportions so rather than incite one just make it the way you like it. 340g/12oz Tofutti "Better than Sour Cream" 115g/4oz Tofutti "Better than Cream Cheese" 280g/10oz Vegan Gourmet Mozzarella Cheese Alternative 140g/5oz Vegan Gourmet Cheddar Cheese Alternative 2 Cloves of garlic. Dice onion 4. stirring periodically. 2. turning periodically about 15 minutes. turn off heat. 10. and keep warm. crushed 2TBsb Galaxy Nutritional Foods Vegan. Dairy Free Baked Ziti Submitted by Chris Neitzert. 9. 3. Brown sausages in skillet on medium heat. until grapes begin to collapse. Seattle. Boil water for noodles in big pot. Add grapes to pan bring heat up to medium-high. soak in cold water until you are ready to use them. Poke sausages with paring knife or carving fork to release fat and oils. 6. 93 . 8. Crush garlic 5.http://artofmanliness. Cook. Start marinara. Cook for an additional 5 minutes. 5. When noodles are al dente. 2. 7. Add balsamic vinegar.com 1. Remove sausages. 4. I used a Rigatoni. Add sausage on top of grapes. Rinse noodles under cold water. Washington Ingredients: • • • • • • • • • • • • 500ml/2 cups Marinara / tomato sauce of your choosing 450g/16oz/1lb Noodle of your preference. Drain fat and oils from pan leaving about a tablespoon or so. stir. drain 6. Parmesan Grated Topping 1TBsp oregano 2tbsp black pepper ground 1tbsp crushed red pepper 1 Small onion diced finely Directions 1. if noodles are to sit more than 20 minutes.
An hour before bake time. Spread marinara thickly across top of noodles.com 7. Place entire tub of Tofutti "Better than Sour Cream" in mixing bowl 10. Ingredients • • • • • 4 Roma tomatoes. Sprinkle shredded cheese over noodles 21. 8. Add onion. chopped fine (or 1 can of petite cut tomatoes) 1 garlic clove. Shred half block of Cheddar Cheese Alternative 10. chilled noodles. take your marinara off of the stove top and let cool. torn into small pieces (dried basil is okay) a shake of dried oregano salt and pepper to taste Directions 94 . Shred full block of Mozzarella Cheese Alternative 9. mix until cottage cheese consistency. Add shredded cheese to mixing bowl. mix cheese mixture with noodles until all noodles are thoroughly coated with cheese mixture 15. Mix in half of Tofutti "Better than Cream Cheese" 11. 17. you can serve it weeknights. 13. Mmm mmm marinara 18. leave edges at sides saving 1/4th of marinara for step 21. Spread remainder of marinara over top layer of noodles 22. Drain cooled. 14. chopped fine a few leaves of basil. As a snack for kids. and they'll love the taste. garlic. if you used meat your required temperature may vary) 23. Put remainder of noodles atop marinara 20. Spread cheesed noodles one layer high across bottom of oiled casserole dish. 19. Oil a large casserole dish with olive oil 16. Try to mix the ingredients as soon as you get home from work so there's ample time for the flavors to meld. pepper and oregano to mixing bowl. Place in oven pre-heated to 175c/350f for 12 minutes or warmer than 120f (if vegan. In large mixing container.http://artofmanliness. Save 1/4th shredded cheese for later 14. After cooking let stand for 15 minutes or until cool Serve and enjoy Bruschetta Submitted by David Mott Here's a savory appetizer that's so easy to fix. it's healthier than a big of chips. Cover casserole dish with foil tent 22. 12. mix until creamy.
Cheddar cheese.com Mix all the ingredients in a bowl. Mmmm! Stuffed Zucchini Submitted by thebingo Ingredients • • • • • • • • • • • two (6 to 8 inch) zucchini 1 small onion. Top each with 1 tablespoon of remaining spaghetti sauce and 1 tablespoon of Parmesan cheese. Stir occasionally. Combine the onion. cook in boiling salted water for 5 minutes. 3. kidney beans. Set shells aside. 5.http://artofmanliness. Spoon bean mixture into zucchini. salt and pepper. slightly mashed 1 cup (4 ounces) of shredded sharp Cheddar Cheese 3/4 cup of spaghetti sauce. 1/2 cup of spaghetti sauce. remove seeds and membrane. oregano. Sauté the onion in butter until tender. Cut zucchini in half lengthwise. finely chopped 2 tablespoons of butter or margarine one 15 ounce can of red kidney beans. for 15 to 20 minutes or until thoroughly heated. Cover and bake at 375ºF. basil. Arrange the zucchini shells in a lightly greased 9 inch square baking dish. Let them sit on the countertop marinating for an hour or more. Spaghetti with Prawns 95 . 6. divided 1/4 teaspoon of dried oregano leaves 1/4 teaspoon of dried basil leaves 1/4 teaspoon of salt 1/8 teaspoon of pepper 1/4 cup of grated Parmesan cheese Directions Wash the zucchini thoroughly. Serve on toasted sourdough bread that is torn or cut into two inch squares. 7. 2. 4. mix well. Makes 2 servings 1.
Should serve 4 people. Whatever approach you take. While this is cooking heat 3 good glugs of extra virgin olive oil in a large frypan and toss in the garlic and chili. As the garlic begins to colour. My family loves it and it is quick and easy. squeezing in the lemon juice. before serving sprinkle each dish with the lemon zest and the rest of the rocket.http://artofmanliness. At this point Jamie recommends draining the spaghetti and tossing it into the frypan with the spaghetti. Leave the lid off the pot once the pasta has gone in to avoid boil overs. probably just me. Ingredients • • • • • • • • • 455g/1lb dried spaghetti Sea salt and freshly ground black pepper 2 cloves of garlic peeled and finely chopped 1-2 dried chilies crumbled (2 is more than enough I find) 400g/14oz peeled raw prawns 1 small wineglass of white wine 2 heaped tablespoons of sun-dried tomato paste/puree or 6 sun-dried tomatoes blitzed in a blender Zest and juice of 1 lemon 2 handfuls of rocket roughly chopped Directions Cook the spaghetti as per the packet instructions. I did this the first time and it got a little messy. adding half the rocket and a little bit of the spaghetti water if the sauce looks a little thick. Timers on microwaves are wonderful things. though 3 of us eat it all." Spaghetti with prawns and rocket.com Submitted by Jeff Bilbrough Here's a recipe from Jamie Oliver's recent book of Italian food. Add the white wine and the tomato puree and simmer for a couple of minutes. Simple Chicken Penne 96 . What I've found is that it works just as well adding the lemon and rocket to the prawn sauce and then pouring it over the pasta. "Jamie's Italy. circa 9-12 minutes. add the prawns and sauté them for a minute. Man tip: Make sure the water is salted and boiling before adding the pasta.
1. and chicken 10. In a bowl. and pepper to taste 8. Cut chicken into strips. Add Basil. Mix the cut chicken with the garlic and add enough olive oil to coat the meat. and cook penne until al dente (soft to the touch . 5. Run pasta under cold water to "shock" it cold. Cover. for each serving. Serve pasta. 4. Garlic and oil should be evenly distributed. Fry the chicken in a medium to large pan until lightly golden brown 6.Not mushy). Finely chop garlic .I usually go 1 clove every 2 breasts. Canada Ingredients • • • • • • • • • • • • Penne Regate Boneless. I usually measure my pasta by filling a plate 2/3 to 3/4 full of penne one layer deep. Chilies. Approximately 1 Chicken breast per person. and all amounts are eyeballed. Drain pasta when cooked..com Submitted by Kevin Gallant.no crunch.http://artofmanliness. sauce. This will help it retain it's consistency while you cook the chicken. Add pasta to sauce. and refrigerate 1 hr. 3. This will heat the pasta again. while ensuring an even mix of penne. cook and stir sauce until thickened slightly 9. Stir in tomato sauce with chicken 7. Skinless Chicken breasts Tomato Sauce Fresh Garlic Olive Oil Water Dried Basil Dried Oregano Crushed Chili peppers Grated Parmesan Cheese salt pepper Directions This recipe scales well. this usually leaves me enough for leftovers).No more than 1 clove per chicken breast . Boil a large pot of salted water. British Columbia. It's hard to screw up so long as you add your herbs and spices cautiously. Oregano. and top with Parmesan cheese Variations 97 . firm consistency . Strips should be cut to the approximate length and width of a cooked piece of Penne 2.
Directions 1. I never measure how much I use. Just stiff occasionally until it's not pink anymore. it's amazing. Boil some water. Now here's the secret. cheap and AWESOME. Do NOT drain the 98 . Austin. toss in the spaghetti for 10 minutes and start the meat. dump the sauce right in there and stir it up. so the mushrooms don't disintegrate. Less than a dollar usually. I prefer the mushroom. Now do the same with the basil and oregano. I put this on everything meat. I find that works best). a dash of olive oil will help keep the spaghetti from sticking too much. it's quick. 4.http://artofmanliness. This is my Sicilian grandfather's secret to great sauce. don't tell anybody. add some thinly sliced and chopped red onions Add some mild or hot Italian sausage Vegetarian? Use mushrooms instead of chicken. with garlic and olive oil. Texas I make the second best spaghetti in the world (second only to my mom's). 4. Don't get too dry! Get the 85% lean ground beef or turkey. 2-4 servings of spaghetti. or Turkey (I use turkey on mine since it's cheaper and better for you. Mix in the spices with the meat while it's frying. When the meat is browned. Once it's at a rolling boil. Now cover it with the steak rub. but fresh is better if you have it) 1lb Ground Beef. 5. cook the sauce first. but they all work well. Seriously. McCormick Grill Mates Steak Rub. 2. I just carefully shake the seasoning out until there is a medium dusting of steak rub covering the meat. 3. 2. Heat up your favorite skillet (10-12 inches) put in the meat and smash it up with a spatula so it evenly covers the bottom. so shhh. Spaghetti Submitted by Justin Boyson. 3. The meat should take about as long to cook as the spaghetti. but it's not necessary. Ingredients • • • • • One can of Del Monte spaghetti sauce. Try adding red wine to the sauce When frying chicken. Basil.com 1. and add the mushrooms shortly after the herbs. Oregano (I just use the dried stuff from McCormick.
Serve with balsamic reduction and extra virgin olive oil as dipping sauces. 3. Philadelphia. Then put a plain grape tomato on the skewer. Serve! Some people put the spaghetti on a plate and then put the sauce on top. Feeds 2-4 people depending on appetite. Italian Pasta Bake Submitted by Matt Dimarino. 6. bring vinegar to a boil and then simmer over medium heat. 2. The reduction should coat the back of the spoon and will thicken a bit more when cooled. Put a piece of mozzarella on skewer. You may want to cut off the sharp point of the skewer now for safer serving. Let the sauce warm for a minute or two while you drain the spaghetti. Pennsylvania 99 . Either way you'll be wicked happy with this one. In a small saucepan. Virginia Ingredients • • • • • • Balsamic Vinegar Short Bamboo Skewers Grape Tomatoes Large Basil Leaves Fresh Mozzarella Extra Virgin Olive Oil Directions 1.http://artofmanliness. Reston. Wrap a grape tomato in a basil leaf and stick on skewer. I prefer it all mixed in.com grease. Stir occasionally to check evaporation. Reduce whatever quantity of vinegar used by two thirds. so I just toss the spaghetti right in the sauce and go to town. Hope you like it! Insalata Caprese on a Stick Submitted by Mark Marion.
drain fat. Spoon into 13x9 baking dish. (8 oz. Philadelphia. Bake uncovered about 30 minutes. 3. Bake at 375 degrees for 20 minutes. Stove Top One Dish Chicken Bake 100 . skinless chicken breasts (washed) 1 egg. In 13x9 inch baking pan. ground beef 3 cups penne or rotini pasta. Bake 10 minutes or until chicken is no longer pink and cheese is melted. Serves 4. then bread crumbs. Stir in cooked pasta. arrange chicken.com Ingredients • • • • • 1 lb. Pennsylvania Ingredients • • • • • 4 boneless. slightly beaten 3/4 cup Italian bread crumbs 1 jar (26 oz. Brown meat in large skillet. cooked. divided 1 pkg. 2. Top with mozzarella cheese and remaining 1/4 cup parmesan cheese. Preheat oven to 400 degrees.) spaghetti sauce 3/4 cup grated parmesan cheese. Makes 6 serving of Ragu No Frying Chicken Parmesan Submitted by Matt Dimarino. top with cheese. drained 1 jar (26 to 28 oz. Pour sauce over chicken.) shredded mozzarella cheese Directions 1.) Ragu Pasta Sauce (or use any kind) 1 cup shredded mozzarella cheese (about 4 oz.) Directions 1. sauce and 1/2 cup of the parmesan cheese. 2.http://artofmanliness. Dip chicken in egg. 3.
each) crushed tomatoes 1-1/2 cups water 2 teaspoons sugar 1-1/2 teaspoons basil 1-1/2 teaspoons salt 1/2 teaspoon oregano 1/4 teaspoon black pepper Directions 101 . Bake: At 375 degrees for 35 minutes or until chicken is cooked through. stuffing mix. Pennsylvania Ingredients • • • • • • • • • • 2 tablespoons oil 1 cup chopped onion 3 cloves garlic (use garlic powder. Pennsylvania Prep time: 10 minutes Baking time: 35 minutes Ingredients • • • • 1 pkg. pour over chicken. Philadelphia. 2.) Stove Top Stuffing Mix for Chicken 4 boneless skinless chicken breasts (about 1-1/4 lbs. Makes 4 servings. and 1-2/3cups of water. 1/8 teaspoon = 1 clove 2 cans (28 oz. 3. Toss: Contents of vegetable/seasoning packet. set aside. Philadelphia. Mix soup and milk. (6 oz.) (washed) 1 can cream of mushroom soup 1/3 cup milk Directions 1. Place: Chicken in 13x9 inch baking dish. Spoon stuffing evenly over top.com Submitted by Matt Dimarino. Homestyle Spaghetti Sauce Submitted by Matt Dimarino.http://artofmanliness. * I cook it about 10 minutes longer to make sure it's cooked.
com In dutch oven (big pot with two handles) heat oil over medium heat. Add onion. Stuffed Shells Submitted by Dan Pannebaker. In a large bowl combine the ricotta. Preheat oven to 350° F. Cover the shells with the remainder of the sauce and sprinkle well with Parmesan cheese. 2. Neenah. Serves 6–8. browned and drained 2 lb. stuff a spoonful of this mixture into each of the pasta shells and place them in the pan. salt and pepper until well combined. cooked according to package directions 6 cups red sauce (I make my own.http://artofmanliness. egg. spinach. so be creative here!) 1 lb. Bake at 350° F for 60 minutes or until hot and bubbly. mozzarella. Chicken Tetrazzini Submitted by Dan Pannebaker. thawed and squeezed dry 1 egg ½ tsp. Wisconsin Ingredients • • • • • • • • • • 1 (16 oz. mozzarella cheese. grated (4 cups) 1 (10 oz.) box large shells. Combine the red sauce and ground beef. Cover and simmer. Set the rest aside. Serve over spaghetti. bring to boil. nutmeg Salt and pepper to taste Parmesan cheese Directions 1. 3. Spoon 1/3 into the bottom of a 9x13-inch baking dish. Using a teaspoon. Neenah. sauté 3 minutes. Reduce heat. stirring occasionally. 45 minutes.) package frozen spinach. ground beef. nutmeg. Makes 6 cups. Wisconsin 102 . ricotta cheese 1 lb. Add remaining ingredients.
chopped 1 tsp. Simmer the sauce. skinless chicken breast halves. Serves 6–8.http://artofmanliness. dried basil (I happen to like lots of basil!) 1 cup cream ½ cup Parmesan cheese ¾ lb. stirring constantly. pepper. In a large saucepan. a handful at a time. cook the chicken pieces over medium heat. In a non-stick skillet. salt ½ tsp. Set aside. Colorado 103 . whisking until smooth.com Ingredients • • • • • • • • • • • • • 4 boneless. Whisk in the flour. salt. if desired. until the sauce is smooth. and basil. Stir in the chicken and sauce. Bake at 350° F for 35–40 minutes or until bubbly. pepper 1–2 tsp. stirring well after each addition. grated Directions Preheat oven to 350° F. Sizemore. Add the Swiss cheese. Remove the sauce from the heat and stir in the cream and Parmesan. but not browned. Put the drained fettuccine back in the pot you cooked it in. stirring frequently. until it comes to a boil and thickens.) can chicken broth ½ cup dry white wine 1 small onion. Stir in the onion. Whisk in the chicken broth and wine. melt the butter or margarine over low heat. until it is bubbling. flour 1 (14½ oz. cut into bite-sized pieces 1 (1 lb. Boulder. Swiss cheese. stirring frequently. Pour this mixture into a 9x13-inch baking dish and sprinkle with more Parmesan cheese or bread crumbs. Chicken Merango Submitted by Nathaniel D.) package fettuccine. until they are cooked through. butter or margarine 2 Tbsp. prepared according to package directions 4 Tbsp.
bay. 4. Set aside. Bake. at 350 degrees for 30 minutes. 3. Italian stewed tomatoes 2 cloves garlic. 104 . Serves 4. Cover bottom of casserole dish with green beans. Based on Chicken Merango in Joy of Cooking. and then add the lemon juice and sauté diced onions in until fragrant. 5. Sprinkle parsley on top of dish to garnish. sauté sliced onions in oil until lightly browned. Remove chicken from sauce and arrange evenly in casserole dish on top of the onions. 6. Reduce heat and simmer covered for 1 hour. chicken stock. wine. diced. Melt butter in a separate frying pan. red wine. covered. 2. Reduce sauce until thick. Legend has it that Napoleon enjoyed the dish so much. skinned and boned 12 oz canned. Stir to combine. stirring occasionally. Add tomatoes. but my friends always seem to suggest I cook this dish when I invite them to dinner. I don't know if the story is true or not. he requested the cook fix it after every battle. French-cut green beans. The French army's supply train had not caught up with the soldiers. sliced 2 chicken breasts. Brown chicken on all sides in remaining oil. sliced onions on top.com Ingredients • • • • • • • • • • • • • olive oil 1 medium onion. bow-tie pasta. diced juice from 1 lemon 1 tbsp parsley Directions 1. minced 1 cup chicken stock 1/2 cup white wine 1 bay leaf 1/2 tsp thyme 12 oz. Pour sauce evenly over chicken. Serve with: Salad. Cooking time: 1:30. Arrange the sautéed. seasoning with salt and pepper to taste. Arrange on top of beans. garlic. In a large saute pan. and thyme.http://artofmanliness. canned 1 large onion. and so the general's cook had to scavenge in the countryside for ingredients and make do with what he found. and French bread Notes: The story goes that this dish was created for Napoleon Bonaparte after a battle.
Buen provecho. And sometimes an hombre needs something with a little kick in its flavor.http://artofmanliness. Chicken Quesadillas with Roasted Corn Salsa Submitted by Dan Pannebaker. These recipes from south of the boarder are sure to satisfy your hunger.com Mexican Food You're an hombre. white and green parts sliced Juice of 1 lime 105 .Wisconsin Ingredients • • 1 bunch green onions (scallions). Master these recipes and all the little senoritas will flock to you. mi amigo. Neenah.
. minced 4 10-inch flour tortillas 2 cups grated Cheddar cheese Cooking spray Sour cream Directions In a large mixing bowl. In a large. Serves 4.. combine the chicken and garlic and cook over medium heat until cooked through. skinless chicken breast halves.) Pour the lightly browned corn into the bowl with the onion mixture and stir to combine well. non-stick skillet. Place the tortilla sprayed side down in the skillet and sprinkle with ¼ of the cheese. stirring frequently. Serve with sour cream. I was living in Seattle for six months and I left the book here in LA. In the same skillet. I am even taking three cans of chipotle chilies with me to Malaysia much to my sisters amusement.. (They will start to smell like popcorn. cook the frozen corn over medium heat. Spray one side of a tortilla lightly with cooking spray.yes you'd think I would have 106 . lime juice. Fold the other side of the tortilla over the filling and slide quesadilla onto a plate. but this recipe is my favorite and I decided to post it in my blog in case I lose the book I will still have this recipe. and green pepper sauce. Cook over low heat until the cheese begins to melt.http://artofmanliness.. Tinga Poblana Submitted by Steve in Singapore I have a much used and loved copy of Rick Bayless's cookbook Authentic Mexican.) bag frozen corn 4 boneless.but just in case. Spread ¼ of the chicken mixture over ½ the tortilla. until the kernels soften and begin to brown. "yes I know you can ship stuff to me". Repeat with 3 remaining tortillas..com • • • • • • • • 8–10 dashes green pepper sauce (I like Emeril's) 1 (16 oz. Add the chicken to the corn mixture and stir to combine well. cut into bite-size pieces 2 cloves garlic. combine the green onions.. so when I was craving this little slice of epicurean nirvana and didn't have the recipe. I have loved everything I have made from this book.
) Yield: 4 servings (yeah right. When meat is cool enough. and chop into 1/2 inch pieces.... Bring about a quart of water to a boil in a medium saucepan. drain. 1/2 teaspoon mixed dried herbs (thyme. trimmed and cut into 1 ½ inch cubes.. ( this is where I deviate. strain the broth. add salt then the pork. marjoram. break up the bigger pieces. The potatoes. The Meat. Boil the potatoes in salted water to cover until just tender approx.. I found many close to it.) 3 Bay leaves 2 medium (about 10 oz) red potatoes quartered 1 1/2 pounds (3 large) ripe tomatoes. de-fat it and reserve 1 cup. add any of the dried herbs and bay leaves. During a cold slightly snowy weekend I wanted to make this and to my dismay I didn't have the book. Dice tomatoes (if not canned diced). So here in my never to be humble opinion is the best Tinga recipe. I can hardly remember where I've parked my car. 1. but since hitting forty. so whadda you gonna eat?) Ingredients • • • • • • • • • • • • • • 1 pound lean.com memorized it by now. If you have the time let the meat cool in the broth. so I scoured the web. tomatoes and chorizo.. until I could not find this recipe. Fry the chorizo (in oil if needed it can be pretty fatty) in a large heavy skillet over med heat. 2. boneless pork shoulder.hard. remove the meat. 15 minutes. skim the grayish foam that rises to the top during the first few minutes of simmering. I leave the chorizo in and brown the pork 107 . and the one I picked just wasn't it.. which I am sure is divinely inspired.http://artofmanliness.. (and slightly tinkered with. I use to believe you could find anything on the Internet. Partially cover and simmer over medium heat until the meat is tender about 50 minutes. roasted and peeled OR one 28 oz can 4 to 6 ounces of Chorizo (hmm bet I wont find that in KL either so I will add that recipe as well) vegetable oil 1 onion diced (medium) 2 cloves garlic minced 1/2 tsp dried oregano 2 of the chilies chipotle from the can seeded and chopped 4 tsp of the Adobo sauce from the can 1/2 tsp salt 1/2 tsp sugar Directions Que music "this is how we do it".
Slice fish on a diagonal into ring-finger sized chunks. Sauté onion in olive oil over medium high heat. 4. peeled and deveined 1 1/2 Cups Cornmeal 1 Tbsp Chili Powder 2 Tsp Cumin 1 Tsp Garlic Powder 1 Tsp Red Pepper Flakes Salt and Pepper Directions 1. Heat oven to 300. 5. tomato.http://artofmanliness. Tilapia and Shrimp Tacos Submitted by Mark Marion. 3.. white fish) 12 Shrimp. the chopped chilies.com and onions all at once) Stir in the garlic and let get fragrant. fresh cheese like queso fresco. adobo sauce and the reserved broth and stir and simmer for 10 minutes or so to blend. oregano. sliced thinly 1 Tbsp Fresh Thyme Olive Oil 2 Filet of Tilapia (can be substituted with any other firm. 3. 4. Serve garnished with avocado slices. Reston. Add salt. Stir to combine. especially the shrimp. When browned. Remove to serving dish with onions. Garnish with lettuce.or just eat it. Virginia Ingredients • • • • • • • • • • • • 8 Small Tortillas. soft taco sized 1 Small Red Onion. and sour cream.. remove to serving dish. 2. 108 . Finishing the stew. Pour in the tomatoes (sort of de-glazing the pan) add the potatoes. Wrap tortillas in tinfoil and place in oven. Serve with warm tortillas. Add a bit more oil to the pan and sauté fish and shrimp until browned being careful not to overcook. Combine cornmeal and spices in large bowl. Dredge fish and shrimp in cornmeal until well coated. pepper and thyme. any other soft style.
Virginia Ingredients • • • • • • • • • • • • • 1 1/2 Cups Flour 1 Egg 2 Tbsp Water 1 1/2 Cups Unseasoned Bread Crumbs 1 Tbsp Cumin 1 Tbsp Chili Powder 1 Tbsp Dried Oregano 1 Tsp Garlic Powder Salt and Pepper 4 Chicken Breasts 2 Tbsp Olive Oil 1 Cup Salsa 1 1/2 Cups Shredded Mexican Blend Cheese Directions 1. Garnish with lettuce. and sour cream. Season with spices. Sauté chicken in oil over medium high heat until both sides are browned (about 3-4 minutes per side). Reston. tomato. Serve with seasoned rice and avocado. 109 . Put bread crumbs on a second plate. Crack egg in a bowl. 3. Place under broiler for 1-2 minutes to finish browning. salt and pepper. Divide salsa over chicken. Preheat oven to 400. 2. Dredge in bread crumbs until surface is dry. 5. Dredge chicken in flour until surface is dry.com Chicken Tijuana Submitted by Mark Marion. Dip in egg wash ensuring an even coat. Prepare breading station: Put flour on a dinner plate. Season with salt and pepper. Bake for 12-15 minutes or until cheese is bubbling and beginning to brown. Transfer chicken to baking dish. Add water and beat until thoroughly combined. Shake off excess. Divide cheese over chicken. 4.http://artofmanliness.
com Fish And Seafood Nothing is more satisfying than catching a fish from a cool mountain stream or a clear blue ocean and preparing it for dinner. In this section. Macadamia Crusted Mahi Mahi Submitted by Alan Cohen. Ohio Preparation Time: 10 Minutes Cook Time: 10 Minutes Ingredients • • • • 1/2 cup macadamia nuts (about 2 1/2 ounces) 1/2 cup panko 1/3 cup all-purpose flour Salt and pepper. to taste 110 . you'll find a variety of fish and sea food recipes for you to enjoy.http://artofmanliness.
Add the panko and pulse until finely ground. Pour into a flat container that can fit a fillet. salt. Salmon. Place the flour. for garnish Preparation Preheat the oven to 450 degrees Fahrenheit. Set Aside. cook until the internal temperature reaches 135 degrees Fahrenheit. and pepper in a second flat container. Garnish with lime and cilantro and serve.http://artofmanliness. Add the fillets. Place the macadamia nuts into a food processor. Place the seasoned side of the fillets into the macadamia mixture. about 8 minutes. about 2 minutes. breaded side down. Rice and Green Beans Submitted by Brent Roberts. Add the oil and heat through. Heat a large. ovenproof frying pan over medium-high heat. Set Aside. Set aside. Turn the fillets over and place the pan in the oven. and let the excess drip off. and press gently to coat. Pour the coconut milk into a third flat container. and pulse until coarsely ground. and cook until golden brown. Dip the floured side of each fillets into the coconut milk. Dredge one side of the fillets in the flour. and shake off the excess.com • • • • 1 cup coconut milk 4 (6-ounce) fillets mahi mahi 2 tablespoons canola oil lime wedges and cilantro sprigs. Franklin. Tennessee Ingredients • • • • • • • salmon fillets butter salt and pepper Cayenne pepper dried parsley lemons green beans Directions 111 .
112 . but you don't want it raw unless you have sushi grade fish). Spoon 1 oyster into each shell with 1 tbsp. Position half of the shells on the grill. Arrange oyster shells on a large baking pan and spray insides lightly with cooking spray. tequila. Grilled Clams Submitted by Chris Updike. Add oyster meats and their juices. 4. 2. and pepper in a bowl. Sprinkle remaining marinade on cooked oysters and top with chopped bacon. reserving about 1 1/2 cups marinade. Cover the whole thing with as much fresh lemon juice as you care for. 7. cilantro. Heat shells 30 seconds. olive oil. 5. cayenne. closed for 3 minutes. 1/2 tsp. Cook it how you like. pepper. Once done. softened 4 tbs crisp bacon. Marinade oysters 30 to 45 minutes and then drain. salt. Add bottoms to a bowl of water to soak for 30 min and pre-heat grill to high heat. Shuck oysters over a bowl. Remove with tongs as shells will be extremely hot. but I've found the skin doesn't stick as bad with butter). Repeat with remaining oysters. so that the fillet is not over-done (over-cooked fish is more fishy than under-cooked fish. Whisk lime juice. 3. put it over a bed of rice and ring the plate with cooked green beans (the addition of basil to the green beans is great. and parsley. Cook on skillet with butter (can use olive oil. 8. but I normally do about 4-5 minutes to a side over medium heat.http://artofmanliness. marinade and grill. chopped into small bits cooking spray Directions 1. juices retained 4 Tbs unsalted butter. Michigan Ingredients • • • • • • • • • • 2 Tbs lime juice 2 Tbs olive oil 1 Tbs tequila 1 tsp minced cilantro 1 tsp kosher salt 1/4 tsp black pepper 24 oysters on the half-shell. and you have an awesome meal. retaining the bottom half of each shell and their liquid. 6. but optional).com Rub the salmon fillets with salt.
3. 4. then add celery and bell pepper. chopped 1 can diced tomatoes 2 tsp dried thyme 2 bay leaves 2 cloves garlic. Chattanooga. TN Recipe from Bonnie Lippincott. 8. You can always add more broth if needed later) 7. cook until caramelized. shrimp stock (enough til you get the consistency you desire. 113 . Serve over rice with French Bread. Add crawfish and green onions. Add diced tomatoes and cook together for 5 minutes 5. Heat oil in 5 quart saucepan. Add herbs.com Crawfish Etouffee Submitted by Andrew. Add onions. a native New Orleanian for over 60 years Ingredients • • • • • • • • • • • 1 medium onion. Once you add the crawfish tails they will also add moisture to the gravy. First you make your roux: • 1/4 cup canola oil • 1/4 cup flour 2.http://artofmanliness. remember a little goes a long way 6. chopped 3 stalks celery. Continually whisk flour in hot oil until the color of milk chocolate. minced 2 lbs crawfish tails 2 tsp salt 1 tsp black pepper Directions 1. chopped 1 bunch green onions 1 medium green bell pepper. reduce heat to simmer and cook 5 to 8 minutes.
IN Ingredients • • • 1 tablespoon chopped fresh oregano 1 tablespoon extra virgin olive oil 1 teaspoon chili powder 114 .com Fowl Just because it's chicken. You'll get all the benefits of animal protein without all the fat. chicken is good for those man muscles of yours. doesn't mean it has to taste just like plain ol' chicken. Marinated Grilled Chicken with Watermelon-Jalapeno Salsa Submitted by Joshua. Indianapolis. Besides being a tasty animal. Chicken is a blank canvas to which you can create a rich painting of flavor in your mouth.http://artofmanliness.
Beer. Yield: 4 servings (serving size: 1 chicken breast half and 1 cup salsa) Scotch. and Cider Brined Turkey Submitted by Chris Neitzert. 3. Marinate in refrigerator up to 4 hours. as it's more of a rub. Brine Ingredients • • • • • • 12 Bottles of Guinness or New Castle Beer 1/2 Gallon (2. boneless chicken breast halves Cooking spray 2 cups (1/2-inch) cubed seeded watermelon 1 cup (1/2-inch) cubed peeled ripe mango 1/4 cup finely chopped red onion 2 tablespoons chopped fresh cilantro 2 tablespoons finely chopped seeded jalapeño pepper (about 1 small) 1 tablespoon fresh lime juice 1/2 teaspoon sugar 1/4 teaspoon salt Directions 1. turning bag occasionally. I prefer the Butterball Young Turkey. Serve watermelon mixture with chicken. Combine watermelon and remaining ingredients.http://artofmanliness.com • • • • • • • • • • • • • 3/4 teaspoon ground cumin 1/2 teaspoon salt 3 garlic cloves. Seattle. I prepared double the amount of marinade. Grill 5 minutes on each side or until done. seal. Add chicken to bag.9l) Apple Cider 4 Cups of 18 Year old Glen Livet Scotch Whiskey 4 Cups of Brown Sugar 4 Cinnamon Sticks 1/2 Cup of Whole Black Peppercorns 115 . minced 4 (6-ounce) skinless. Prepare grill. Combine first 6 ingredients in a large zip-top plastic bag. Place chicken on a grill rack coated with cooking spray. 2. Washington Turkey: 1 Frozen 10-14lb Turkey.
However. Take 3 sticks of butter and 3 cups of brine. chunk or tidbits ~4 oz of Teriyaki Sauce Note on the Teriyaki Sauce: I have found the more dense sauces to be better as they are sweeter. Baste turkey with half of butter-brine sauce. Submerge turkey in brine. 9. Cut 3 large potatoes into 1/4" slices going the length of the potato. 3. 12.com • 1tbsp of salt Directions for Brine 1. and warm on medium low in sauce pan until butter has melted. This process should take about 4-5 hours. take neck. giblets and other packing material 6. Drain Turkey and remove neck. Put Turkey into oven.http://artofmanliness. remove turkey. While Turkey is in for the first thirty minutes. (yum!) Cooking the Turkey 1. Preheat oven to 400f. 2. Butter Roasting Pot. Once the 30 minute timer has gone off. I am fond of LaChoy. 8. 3. 10. cover and refrigerate. Combine Brine ingredients into very large pot. then add brown sugar to compensate. pour gravy base into bottom of roasting pot and baste turkey with remainder of butter-brine and reduce the oven temperature to 300f. 116 . covering with a tin foil tent for 30 minutes. Place potato slices on bottom of Roasting pot so that the turkey doest stick to the pot. Teriyaki-Pineapple Chicken By Our Godlivz Time: ~40 minutes Feeds ~4 Ingredients • • • 2 lb (1 kg) of Chicken Breast. 11. Put turkey into roasting pot atop potatoes. if you have a Teriyaki sauce that is more of a liquid (Such as Kikkoman). and 4 cups of the brine and combine in an uncovered sauce pan and heat over medium flame for the gravy base. 5. Soak for 36 to 48 hours. 4. non-frozen 1 can of pineapple. 7. 2. the turkey will defrost during the brining and soak up the flavor of the mixture. Return Turkey to the oven and baste with own juices every 30 minutes and cook until a meat thermometer says the internal meat is at least 180f. Rotate turkey every 8-12 hours to ensure that all of turkey has soaked up brine. saving the other half for later. giblets.
http://artofmanliness. Close the lid and forget and let it do its thing for at least 90min. kind of like a headless. 2. Then set the can on a flat surface and jam it right into that there chicken. and set it over the drip pan on your hot grill. Add Teriyaki (and brown sugar if needed). or if you're using gas wrap them in foil and punch holes in it and toss it over the fire. Rub the other 1/2 inside the cavity of the chicken. 1 whole chicken (4-6lbs or so) 1/4-1/2c of your favorite spice rub (salt and pepper work great if you don't have one) 1 12oz can of whatever beer you can find 1 handful of soaked hardwood chips (optional) Directions 1. That means if you're using charcoal. For gas users. and place that drip pan under the half that's turned off.com • Rice Directions 1. but not fried. you could even use a soda if you're not a beer drinker (I've used grapefruit soda).Keystone or Nat Ice work well here). only turn on half your burners. Dump any spice rub you have left in the half empty can. When the chicken starts to look somewhat cooked. Make sure all the giblets (random organs and neck chunks) have been removed. Beer Can Chicken From Kevin Young Ingredients 1. Cut the chicken into "bite" size chunks and place in hot oiled skillet or wok. both inside and out. Drop some woodchips on your coals. 3. Using a can opener or your trusty pocket knife. Check it for doneness one of 2 ways: 1. white or brown. Fire up your grill and prep it too cook indirectly. 4. Rinse off your chicken and pat it dry with some paper towels. 3. and the teriyaki is a thick sauce. knock some extra holes in the top. Use a meat thermometer in the breast or thigh to see if it's 185 117 . Crack open the can of beer. and a cheapo roaster pan on the other half. 4. Rub about 1/2 of your spice rub all over the outside of your chicken. add pineapple. The type or price doesn't really matter (I prefer the cheapest swill I can get . Slide your big grill spatula under that. put all the coals under half of the grill. Serve over rice. 4. The chicken should set upright. hairless chicken-shaped dog. Drink or pour out about half. 2. 2. 3. Continue cooking until there is almost no watery liquid.
"Bring something to throw on the grill!" 118 . Let marinade for 30 minutes at room temperature. Sizemore. Tear or cut off the meat. and enjoy the juiciest. jab the breast and thigh with your knife and see if the juices run clear. Using a pair of tongs and a big spatula. grated Juice of lemon. spooning remaining marinade over chicken every time they are turned. Boulder. 5. If so.com degrees or 2. Notes: This is a favorite of mine in the summer -. grated 1 lime peel. lime 2 tsp black pepper 1 tsp crushed red pepper 1/2 tsp salt Directions Combine all ingredients. tastiest bird that's ever came off a grill.http://artofmanliness. Lemon-Pepper Chicken Marinade Submitted by Nathaniel D. Remove chicken and grill. olive oil 1 lemon peel. Colorado Ingredients • • • • • • • • 3 chicken breasts 3 tbsp. lift the bird and can off the grill and set it on a plate. you're probably good to go.great for when friends throw parties and say. or overnight in the refrigerator.
Wild Game
What's more primal and manly than stalking and killing your prey and then preparing it yourself to eat? Nothing of course. Try these recipes after your next big hunt.
Bacon-Wrapped Venison
Submitted by Cody Ingredients • • • 2 lbs venison tenderloins (a single deer loin or Beef) 1/2 lb bacon 2 cups Dales Steak Sauce or similar marinade
Directions 1. Cut loin into 1-2in pieces
2. Place pieces into marinade covering it completely 3. Let meat marinate in mixture at least 3 hours or overnight in fridge. It's best to marinate for 8 hours if you have the time. 4. Remove from marinade but don't pour marinade out 5. Wrap a piece of bacon around each tenderloin piece securing it with toothpick. 6. Place on grill and cook until done Note • • Remove toothpick before consuming of eat off the toothpick. Drizzle remaining marinade over deer loin. You can continue to baste the loin with the marinade throughout the cooking process with either a brush
Grilled Dove or Quail
Submitted Will Ochse; Texas The easiest and, in my opinion, tastiest way to grill dove or quail is as follows (I'm almost positive this will be submitted by more than one individual): You'll need the following for the basic recipe, though there are a variety of ways to make it your own: Bacon of your liking (1 strip for doves, 2 for quail), cream cheese (one of those Philly bricks should do unless you have something fancier in mind), toothpicks (2-3 per bird) or wooden skewers, jalapenos (3-5 medium sized should suffice for about 10-15 birds), as much Worcestershire as your heart desires, and pepper (only if your bacon isn't slathered with it already, n00b). Assuming your birds are already cleaned and breasted, carefully remove each side of the breast starting on the sternum. There will be about three distinct muscle groups on each side of the breast so cut carefully in order to keep these groups connected. If there is a large variance in size between your birds, keep each set separated. If you acquired your birds through the use of beer and firearms, do your best to weed out the badly lead-peppered breasts and remove any shot that may be lingering. Unless you're bold, de-seed your jalapenos and slice them into eighths lengthwise. I generally use two slices per bird for feeding the average crowd but I'd generally go with 3-4 for my tastes. Take about a tablespoon of cream cheese and your jalapeno slices and sandwich them between the two breast pieces. Wrap the concoction in 1-2 slices of bacon, setting the toothpicks as you go. It can be tricky to get everything to sit properly but do your best to keep everything sturdy and secure.
Set the prepared birds close together in a square pyrex and add the Worcestershire slather. Don't be afraid to add milk to reduce gaminess and/or anything else you see fit. I like to let the birds sit refrigerated for at least 2-3 hours. On the grill, they don't take long. A medium heat is preferred as the bacon burns easily. Use your discretion but for the most part, once the bacon is fully cooked, the bird is cooked.
http://artofmanliness. pancetta or prosciutto. Grill on the BBQ under low heat I sometimes add a sprinkle of sugar in the fig or even a bit of blue cheese. Wrap each fig with the meat and secure in place with a toothpick if necessary. Thinly sliced Directions 1. Quarter the figs but do not cut all the way through. 122 . 4.com Side Dishes Grilled Figs From Cody Ingredients • • fresh figs (do not use dried) Speck. 3. 2.
Drop by teaspoons into the pan.5ml) Black Pepper 1 egg beaten 3/4 C (1. 4. some white onion. Washington Ingredients • • • • • • • • 1 C (240ml/2.4dl) Flour 1 medium onion. I also do variations using minced vegetables such as red peppers (pictured here). 1 bag/box/whatever of mixed baby greens . Fry until golden brown.2dl) vegetable oil Directions 1. butter. 7. Heat oil in a deep fryer or deep skillet/wok to 375 degrees F (190c).http://hoganisgod. etc.com Hushpuppies Submitted by Chris Neitzert. 5. and others into the batter. thinly sliced or diced small a little bit of red pepper.8dl) Buttermilk 3 C (7. Mix dry ingredients and onion together.com/ Ingredients 1.you know the kind. diced small a handful of unsalted pecans. watercress. 3. Drain on paper towels. 8. mache. jalapenos.tumblr. 2.http://artofmanliness. 2. Let sit for 1/2 hour. broken up into largish pieces a handful of regular ol' white sugar one of those little packages of unflavored goat cheese 1 bottle of your favorite raspberry vinaigrette 123 . minced 2 tsp (10ml) Baking powder 1 tsp (5ml) Salt 1/2 tsp (2. serve immediately with ketchup. . rocket. This will be a thick mixture. Arugula. Mix in the egg and buttermilk. malt vinegar or honey 3. The Best Damn Salad I've Had in a LOOOOONG Time Submitted by Todd McGillivray. Seattle.4dl) Cornmeal 1 C (240ml/2. 6.
Crack some black pepper over the top.. Bung the greens in a bowl. Plate the salad in individual bowls or salad plates and top with the pecans and little hunks of the goat cheese. TN Ingredients • • • broccoli chopped into bite-sized chunks olive oil walnuts 124 . pepper. Grill. Frozen is weak. Eat.http://artofmanliness. Stir constantly . Toss with the onions and the red pepper. The Broccoli of Champions (taken from the Southern-living Christmas cookbook of '04 [my wife's]) Submitted by Brent Roberts.) butter salt and pepper dried thyme cayenne Directions Butter the corn. Franklin. Stick the pecans on a plate and let the sugar harden on them .this won't take long. Rub with salt. thyme and cayenne (don't go crazy with the caynenne). Repeat as necessary. Tennessee Ingredients • • • • • corn on the cob (shucked yourself is more manly. then add some of the vinaigrette and toss again to coat. coating the pecans. some fresh-cracked black pepper Directions Toss the pecans into a non-stick frying pan with some sugar over medium-high heat.. Grilled corn o' the cob Submitted by Brent Roberts. Franklin.com 9.the sugar will melt and caramelize.
Preheat the oven to 425 degrees Fahrenheit. and mix thoroughly. 2. and let cool to room temperature. divided 1/2 cup crushed pineapple. Combine the potato puree. discard skins. Cut open the potatoes. People who don't like broccoli eat this stuff. salt. put on a foil lined baking sheet. pineapple. Cook until the potatoes are tender when pierced with a fork. coconut milk. Roast the broccoli in a hot oven until the tips of the crowns start to caramelize. 3. Ohio Preparation Time: 25 minutes Cook Time: 1 hour 30 minutes Ingredients • • • • • • • 2 pounds sweet potatoes (2-3 medium potatoes) 3 tablespoons butter. pierce the potatoes in several places with a fork. drained 1/4 cup coconut milk 3 tablespoons brown sugar.http://artofmanliness. Toast the walnuts in a skillet (can toast with butter). butter. and pepper. Island Sweet Potatoes Submitted by Alan Cohen. to taste vegetable oil cooking spray Directions 1. or mash finely with a fork. Pass the potato pulp through a ricer. and 2 tablespoons of brown sugar. Scoop potato out of the skins. Melt 2 tablespoons butter. and place in the oven. divided kosher salt. Season to taste with salt 125 .com • • salt and pepper lemons Directions Toss the broccoli with olive oil. Cover with fresh-squeezed lemon juice. about 1 hour. Mix the walnuts and the broccoli in a bowl.
and smooth the top. The salad • • • • • • 8 cups of mixed lettuces 1 cup salted cashews 1–2 pints strawberries. about 30 minutes. Colorado 126 . Dijon mustard 2 Tbsp. Boulder. finely chopped onion 2/3 cup vegetable oil (I usually use 1/3 cup olive oil and 1/3 cup canola oil) 1/3 cup lemon juice 1 Tbsp. hulled and sliced 1½ cups dried cranberries 2 cups shredded mozzarella cheese Toss all ingredients together in a large salad bowl and serve with dressing. Sprinkle the remaining brown sugar over the top. 5. salt Mix together the day before. Baked Yams Submitted by Nathaniel D.http://artofmanliness. Spray an 8" by 8" baking dish with the vegetable oil spray.com 4. Shake well and pour over the salad just before serving or pass separately for guests to help themselves. Serve. Wisconsin Dressing • • • • • • • ½ cup sugar 2 Tbsp. Cut the remaining butter into small pieces and sprinkle over top of the potatoes. poppy seeds ½ tsp. Spoon the potato mixture into the dish. Fruity Salad Submitted by Dan Pannebaker. Bake until top is lightly browned and potatoes are heated through. Neenah. Sizemore.
in cast-iron skillet or baking dish at 450 degrees for ~1 hour. uncovered. 127 . making sure to go all the way to the center.com Ingredients • • • 3 medium yams butter. Cut off ends and then poke 10-20 holes into the vegetable with a knife. softened salt and pepper Directions Wash yams and pat dry with a paper towel. Cooking time: Preparation.http://artofmanliness.) Sprinkle with salt and pepper to taste. Spread butter generously over entire skin of the yams. (Cooking time may vary based on size. total. Yams are done when a fork easily penetrates to middle of yams. 10 minutes. Bake. 1 hour Notes: You can also top these with brown sugar if you care for something sweet.
keep your hands and feet away from the openings.http://artofmanliness. Tampa Bay. Florida OK stand back. Directions 1. 3. Remember: no double dipping! Deadly & Delicious Double D Habanero-Pepper-Sauce Submitted by David Dragon.com Salsas and Dips Whether you're out tailgating or watching the game from home. It had to be done. Chop the onion and Garlic and chop finely. 2. you're going to need some dip for your chips. I secured a batch of fresh Habanero Peppers so I made some Double-D Sauce. Ingredients • • • • • • • • Vidalia Onion Garlic Fresh Baby Carrots Fresh Habaneros Olive Oil Distilled Vinegar Lime Juice and about 45 minutes. Add the Garlic. Fresh Baby Carrots go in next 128 . We've got your covered on every variety of dips from the meaty and cheesy dips to the spicy and fresh salsas. Vidalia Onions have a great flavor in sauces.
Makes a lot of Double-D Sauce. Hearty Beef Cheese dip Submitted by Zach Dodge. Manhattan. when it cools it's ready to eat. 9.http://artofmanliness. (to taste) fresh ground black pepper. Puree the onions. Combine with 3 Table spoons Olive Oil 6. 10. Reduce till the carrots are soft adding water as needed. (i do around 5 twist on the pepper mill but its what ever) Velveeta processed cheese (the only thing I use Velveeta for. Kansas Ingredients • • • • • • • • • 1 lb o' lean ground beef 4 strips o' bacon cut into small pieces one medium onion 3 to 7 cups of favorite salsa (depending on how thick or loose you want the end result) one taco seasoning packet chipotle tabasco or your favorite hot sauce. A word of caution! DO NOT HANDLE HABENAREOS LIGHTLY! WASH your HANDS with WARM WATER and SOAP after TOUCHING these PEPPERS! 7. Directions 129 . Seal in sterilized bottles for at least 7 days before using. Remove the stems and chop finely fifteen peppers. Just kidding. The base puree is ready to be blended with the Chopped Peppers. This sauce Heat is a 9 on a scale of 10 and has a great flavor. Wash. Combine mixture with a half cup of Distilled Vinegar and a half cup of Lime Juice over low heat and simmer on low for five minutes or so. THIS MIXTURE CAN HURT YOU! DO NOT GET YOUR FACE NEAR THIS! 8. garlic and carrots 5. Add in the warm base puree and mix it down to liquefied.com 4. WARNING: DO NOT get the VAPORS near YOUR FACE! Think PEPPER SPRAY. The mixture is ready for the final steps. if you care to know) chips either regular tortilla or even the scoop shaped corn chips.
So now to get back on track.http://artofmanliness.com First take the four strips of bacon and cut it into small pieces and put in a large soup pot. After the salsa. brown that pile of awesome until it is nice and crispy. grab some chips and have at it. Once done. So in actuality this is a hearty and pretty free form in regards to the cook's taste. Any extra fat should be taken out to ensure a minutely healthier and less greasy result. Post script: This is a dip but. put in the ground beef and cook as you would any other time in your life you've cooks ground meat. and I mean completely drain. because this isn't a healthy meal to start. Set crock pot on medium to high heat. Once you have it to where you want it and that means adding or taking away ingredients. Missouri Ingredients • • • • 1 bag tortilla chips 1 large block of Velveeta cheese (made with 2% milk) 1 bottle Ortega Medium Taco Sauce 1 16 oz can of no bean chili Directions Combine 3/4 block of Velveeta cheese sliced into 1/2 inch slices. 130 . and the black pepper. I kinda' think it's an incredibly unhealthy small meal. Chili Cheese Dip Submitted by Eric. favorite hot sauce (chipotle hot sauce). add the packet of taco seasoning. All pretty much to taste. I like to cook it on med. Basically in general add about a cup's worth and add from there. heat then kick it up to hi to get the pieces brown and crispy not black and inedibly crispy. Completely. Enjoy. Once browned completely drain the extra fat into a disposable and heat resistance container. add the onion (finely minced) into the bacon/bacon fat left behind. Stir frequently until the cheese is well melted and serve. it's up to you. 2 cups taco sauce and can of chili into a crock pot. This is tricky as far as an amount because I just add it in until it's melted and looks/taste to where you want it. To achieve that just take the heat down to med-lo and cook the onion till your left with flavor and no crunch. When it's all melted. it's your kitchen. O'Fallon. Take that thought as you will. Next. at all. But you can make your own decisions as far as the onions are concerned. I personally like my onions cooked down to a translucent but still not brown. add in your favorite salsa to the drained onion and meat mixture until it's the consistency you want (I like to add in the salsa until it's like a thick soup). like a tin can. proceed to add the Velveeta.
VA Ingredients • • • • • • • • • One ripe mango. 131 .com Chilean Salsa by Giovanni Gallo Ingredients • • • • • • • • 2 onions 2 tomatoes 1 green pepper olive oil vinegar salt. green pepper. One small yellow onion (green onions or scallions are ok to) One half of a ripe tomato. cilantro. One half red pepper.http://artofmanliness. Reston. pepper cilantro lemon juice Directions Cut the onions in square pieces adding sugar or salt and squeeze for a little while and finally rinse with cold water. 2-3 tablespoons lemon or lime juice. Two jalapeno peppers. salt. Cut the tomatoes add the onions. Several sprigs of cilantro. Mix all this well and put in the refrigerator for an hour before you serve Neil's Mango Salsa Recipe Submitted by Neil Frank. pepper. One half green pepper. vinegar and lemon juice.
com Directions Remove seeds from all peppers. you must try this. You can modify ingredients to personal taste. Enjoy. Make this several hours early. Ingredients • • 4-8 Tomatillos depending on size 3-6 Avocados depending on size 132 . Texas This is a favorite in Tex-Mex restaurants around Texas. Spoon salsa onto a marinated chicken breast.http://artofmanliness. 3. Stir and remix about once an hour until you're ready to eat. This should not only look good but taste good. but cut into 1/2 inch cubes) 3/4 cup onion chopped up One serrano pepper (seeded and chopped small) Cilantro (about a cup chopped WITH stems) 2 limes (not key limes) *most important ingredient* Directions 1. Believe me. 2. Dice and combine everything uniformly. Illinois Even if you do not use this in your book. Chicago. Pico de Gallo Salsa Submitted by Gil Jimenez. Salsa Verde Con Avocado Submitted by Jeff Lyons. salt generously. Houston. combine all ingredients in a bowl and mix around with a spoon. Ingredients • • • • • 1 lb vine tomatoes (not diced. add tortilla chips.
http://artofmanliness. lime juice and salt and blend until smooth 5. add some salt. 133 . Cut the jalapenos in half. blend until liquid be careful when opening the lid as the contents may splash. cut the tomatillos into halves. tomatillos. onion and garlic for about 10 minutes 3. cilantro. Add avocados. With a slotted spoon. Boil jalapenos.com • • • • • • • 1 whole onion 5-6 cloves of garlic 3-4 jalapeno peppers (with seeds for extra heat) handful cilantro lime juice from 1/2-1 whole lime sour cream to taste salt Directions 1. 4. cut onion into 1/4ths 2. Add sour cream and blend until smooth. spoon the hot ingredients into a blender.
which may be flavored with either aniseed or raisins.http://artofmanliness. These desserts are perfect for finishing off a meal or satisfying your craving for a midnight snack. you're going to need something sweet to cleanse the palate. This recipe is thanks to my Grandmother Landini. Manhattan Beach. Serves 6 Ingredients 134 . Buccellato Ring Cake Submitted by John McCarthy. Looking for a fun and cheap date idea? Try making a dessert with your gal and then enjoy eating the fruits of your labor. California Here is Lucca's classic cake. Traditionally. Italia. godparents would give a Buccellato to their godchildren on confirmation day. from Lucca.com Deserts and Breads After a big savory meal. We also have some delicious bread recipes in this section that will complement any meal.
knead the dough until it is soft and smooth. aniseed. the 2 whole eggs. Chocolate Crême Chantilly Submitted by Matthijs de Jonge What can be more manly than a little bit of science and some vigorous arm movement? Nothing. about 2 hours. Butter a 9-in (23-cm) ring mold. 135 . Directions Make sure you have an ample supply of ice cubes and water. about 45 minutes. plus 3 tablespoons (1% oz/45 g) softened. Add the salt to the remaining flour and heap it on a work surface. Get two bowls. Cover the bowl with plastic wrap and let rise at room temperature until double in bulk. plus 1 egg white 1 teaspoon aniseed 1/2 cup (4 oz/120 g) granulated sugar Directions 1. sugar and the raised dough. Remove from the pan and place on a serving plate. gradually work in the flour until all of it is absorbed. Shape the dough in the prepared ring mold and brush the top with the egg white. Bake the cake until well risen and golden.http://artofmanliness. Make a well in the center and pour in the milk. 3. 6. Sprinkle the yeast on top of the water and let stand until dissolved and foamy. stirring constantly to prevent lumps from forming. On a lightly floured work surface. Gradually add 1/2 cup (2 oz/60 g) of the flour to the yeast mixture. 2. softened butter.com • • • • • • 6 tablespoons (3 fl oz/90 ml) lukewarm water (105° to 115°F/42° to 46°C) 1 oz (30 g) fresh cake yeast or 2 packages (1 scant table-spoon each) active dry yeast 3 cups (12 oz/360 g) all-purpose (plain) flour unsalted butter for ring mold. With a fork. about 10 minutes . 5. Remove from the oven and let cool completely on a wire rack. Fill up the larger bowl with ice cubes and some water. 4. one quite a bit larger than the other. Place the lukewarm water in a: medium-sized bowl. Preheat an oven to 350°F (180°C). So here's a chocolate mousse (impress the ladies!) that science came up with and that requires quite a bit of physical effort on your part to create (but very little finesse): 1. 2. about 5 minutes. Place the smaller bowl inside. Serve at room temperature. pinch of salt 2/3 cup (5 fl oz/150 ml) milk 2 whole eggs.
9. say. 8. Hopefully the mixture cools rapidly and your whisking turns it into something that has the consistency of not quite fully whipped cream. In a small pan. gently heat. You're done. 7. 4. Start whisking like crazy. 6. 7. dump the concoction in the smaller of the two bowls. mix very well.http://artofmanliness. 100 grams of pure ("cooking quality") chocolate and. Cranberry Pake (an alternative to the too sweet desserts) Submitted by Alex Charlton Ingredients • • • • • • • 2 cups cranberries 1/2 cup chopped walnuts 1 1/2 cups sugar (divide into separate 1 cup and 1/2 cup) 2 large eggs 1 cup flower 1 stick unsalted butter (softened) 1/4 cup vegetable shortening Directions 1. 6. butter. in fact. shortening Smooth mixture over cranberries Bake on center rack for 1 hour or until top is golden brown and tooth pick comes out clean 136 . Stir vigorously. 2. The important thing is that you have somewhat less water than chocolate. 3. simply heat up the chocolate and water mixture and try again. 4. If you fail.com 3. 5. Pre-heat over to 325 degrees Fahrenheit Grease 10" pie pan Fill bottom of pan with cranberries Evenly distribute walnuts over cranberries Sprinkle 1/2 cup sugar over cranberries Mix sugar into eggs gradually Add flour. 5. say. When the chocolate and water are mixed thoroughly. You will find this to be harder than you'd expect: molten chocolate and water do not. 80 ml water.
so with some experimenting I worked up this recipe. the batter should be lumpy. mixing as little as possible.P Garza. combine all the dry ingredients. Ingredients • • • • 1/8 to ¼ teaspoon cinnamon 1 cup brown sugar 1 egg ½ cup honey 137 . 3. Turn out onto a rack to cool.com Beer Bread Submitted by J. Pour the batter into a 9-x-5-x-3-inch loaf pan and brush with the melted butter. 6. Kalamazoo. melted Directions 1. Michigan I wanted a cookie that was not a bunch of sugar and starch. 4. or until an inserted skewer comes out clean. at room temperature 1/4 cup unsalted butter. 2. Add the beer all at once. 5. There is no flour in this recipe and it is a good excuse to use the protein builder powder that you bought when you got motivated to work out. In a mixing bowl. Jay's Oatmeal Chocolate Chip Cookies Submitted by Jay Pyatt. Texas Ingredients • • • • • • 3 cups flour 1 tablespoon baking powder 3 tablespoons sugar 1 teaspoon salt 1 bottle (12 ounces) beer.http://artofmanliness. Preheat the oven to 375°F. 7. 20 minutes into the baking. Bake in the oven for 35 to 40 minutes. brush the some of the remaining melted butter on top of the loaf of bread and continue baking.
2. Place the butter in a large bowl and cream at high speed until fluffy. California This recipe appeared in The New York Times on October 27. I recommend a semi-sweet good quality chip. butter. 7.com • • • • • ¾ cup (1 ½ stick) salted butter 1 ¼ cup vanilla flavored whey (found in the fitness foods section at Wal-mart or Meijer) ½ teaspoon baking soda 3 cups regular oats 1 bag chocolate chips. San Diego. 5. egg together. 3. Mix in oats. 6. 2002 Ingredients • • • • • • • • • 8 ounces (2 sticks) unsalted butter. baking soda and cinnamon together. Directions 1. then add to the sugar mixture. Mix whey. scraping down sides of bowl occasionally.http://artofmanliness. Directions 1. 138 . 4. This makes like 70+ cookies if you do it right. Bake for 10-12 minutes. about 4 minutes. Mix in chocolate chips Drop by teaspoon on cookie sheet and flatten a little. at room temperature 1 cup packed dark brown sugar 1/2 cup granulated sugar 2 large eggs 2 cups all-purpose flour 1 teaspoon salt 3/4 teaspoon baking soda 1 teaspoon pure vanilla extract 4 cups semisweet chunks (preferably imported). Wendy Gaynor's 'Perfect' Chocolate Chunk Cookies Submitted by Garret Williams. Preheat oven to 350 degrees Beat sugar. honey. Add the sugars and beat until light and fluffy.
preferably overnight. Refrigerate at least 6 hours or overnight. Beat on medium speed. about 9 minutes in a convection oven or 12 in a conventional one. until blended. Refrigerate batter until cold.com Beat in eggs. White Chocolate Cheese Pie Submitted by Dan Pannebaker.) package dream cheese.http://artofmanliness. Cool on a wire rack. Do not overmix. Add the cream cheese and sour cream and beat until smooth. This is wonderful served with fresh berries but if they are not in season. 2. Spoon the filling into the prepared crust and smooth the top. one at a time. Preheat a conventional oven to 350 degrees or a convection oven to 300 degrees. Yield: 36 to 72 cookies. In a separate bowl. until completely mixed. bag) white chocolate chips 1 (8 oz. can of your favorite pie filling spooned over the top just before serving works wonders. 4. too! Serves 6–8. mix flour. Drop heaping spoonfuls of batter 2 inches apart on the lined baking sheets and bake. 3. turning tray once. salt and baking soda. softened and cut into cubes ½ cup sour cream Directions In a small saucepan. Add to the butter mixture at low speed until just combined and add vanilla extract. Pumpkin Crunch Torte 139 . scraping bowl down. ½ a 21-oz. until golden brown around edges and soft (but not bubbly). depending on size. Remove from heat and cool slightly. Wisconsin Ingredients • • • • 1 prepared 9-inch pie crust (Pastry or graham cracker works well) 1 cup (½ a 10 oz. Neenah. and line several baking sheets with parchment paper. Add chocolate chunks and mix till thoroughly combined. melt the white chocolate chips over low heat.
Remove pans and cool completely. softened 1 cup pumpkin 2½ cups flour 1 (6–8 oz. Add the eggs and beat at medium to high speed until well blended. Place 1 cake 140 . powdered sugar More directions Preheat oven to 350° F. Put ¼ of this mixture into 4 9-inch cake pans. Cool cake layers for 10 minutes. cinnamon ½ tsp.) container vanilla yogurt 2 tsp. whip cream with powdered sugar to sweeten to taste. baking soda 2¼ tsp. spices. combine all these ingredients until well blended. salt 3 eggs 2 cups whipping cream 2–4 Tbsp. yogurt.com Ingredients • • • • • 1½ cups finely chopped walnuts ¾ cup vanilla wafer crumbs (About 18 cookies. ginger ¼ tsp. blend in the pumpkin. Spoon batter evenly in to pans. In a large mixing bowl. More Ingredients for Pumpkin Crunch • • • • • • • • • • • • • • • 1½ cups sugar ¾ cup butter or margarine. I use a food processor) ¾ cup gingersnap crumbs (About 12 cookies. 1. Just before serving. nutmeg ¼ tsp. melted Directions In a large mixing bowl. I use a food processor) 1½ cups brown sugar ¾ cup butter or margarine. Bake at 350° F for 20 minutes or until a knife inserted in the center comes out clean. cream the sugar and butter until light and fluffy.http://artofmanliness. then the flour. (I use disposable foil pans. and salt.) Pat evenly to cover the bottom of the pans. On low speed. 2. cloves ¾ tsp. Loosen edge of cake layers and invert on to wire racks. baking powder ½ tsp. 3.
Neenah. Set aside to cool slightly. Just as impressive and much easier to serve! French Silk Pie Submitted by Dan Pannebaker. Set 1 layer aside to snack on and make the torte with 3 layers. beating for 5 minutes after each addition. Ohio Preparation Time: 5 minutes 141 . Beat in the vanilla and then beat in the cooled chocolate. Serves 6–8. packed 5 eggs Directions In a small saucepan. melt the chocolate over low heat (or use a double boiler). 1 at a time. Cobbler Submitted by Alan Cohen. Wisconsin Ingredients • • • • • • 1 prepared 9-inch graham cracker pie shell 4 ounces unsweetened chocolate. vanilla 11/3 cups brown sugar. cream the butter and sugar together until light and fluffy. (Here's where your stand mixer is really convenient!) Pour the filling into the prepared crust and refrigerate at least 6 hours or overnight. In a large mixing bowl. Add the eggs. chopped 1 cup (2 sticks) butter (Do not use margarine!) 1 tsp. Serve with whipped cream. Repeat with remaining layers and serve immediately. NOTE: Cutting through 4 layers can be very messy.com layer on a serving plate and cover with ¼ of the whipped cream.http://artofmanliness.
2. Add salt. Sprinkle blueberries on top of the batter and bake for 55 minutes. vanilla. In saucepan. 3. sugar. cocoa. Mix the flour. Preheat the oven to 350 degrees Fahrenheit. Serve with ice cream. Sizemore. butter. oats. do not stir.com Cook Time: 55 minutes Ingredients • • • • • 1 stick unsalted butter 1 cup self-rising flour 1 cup granulated sugar 1 cup whole milk 1 quart fresh blueberries Directions 1. and milk to a rolling boil. Melt the butter and pour in an 8. and coconut – mix well. then remove from heat. Colorado Ingredients • • • • • • • • • 3 tbsp cocoa 1/2 c milk 1/2 stick butter 2 c sugar dash of salt 1/2 c peanut butter 1 tsp vanilla extract 2 1/2 c oats 1/2 c coconut Directions 1. peanut butter. Pour batter on top of the melted butter.5" by 11" casserole dish. No-Bake Chocolate Oatmeal Cookies Submitted by Nathaniel D. Drop by spoonfuls onto 142 . or until brown. and milk together into a smooth batter.http://artofmanliness. Keep mixture at a boil for one minute. 2. bring sugar. Boulder. if desired.
Serve with: Milk. hot chocolate Notes: Move quickly when dropping cookies onto the waxed paper -. orange extract 2 cups flour 2 tsp baking powder 1/2 tsp salt Directions 1. Colorado Ingredients • • • • • • • • • 2 eggs 1/2 cup sugar 1/2 cup Tang powdered orange drink 2/3 cup oil 1 tbsp. Tang cookies Submitted by Nathaniel D. 2. More for me that way.http://artofmanliness. Bake 10-15 minutes. sift flour. baking powder and salt. I think they're great! Jewish Apple Cake 143 .if you wait too long. oil. hot coffee. beating well as you go. and extract – mix well. grated orange peel 2 tsp. Combine eggs. and let cool. Sizemore. Boulder. 1/2 cupfuls. Notes: Almost everyone I know hates these cookies — and I'm fine with that. In a separate bowl . makes about two dozen cookies. Stir flour mixture into egg mixture by 3. hot tea. orange peel. sugar. Tang. the mixture begins to solidify in the sauce pan. Cooking time 1:00. Makes about three dozen cookies. Drop by generous spoonfuls onto lightly greased baking sheet at least two inches apart.com waxed paper.
butter (softened a little) 8 oz. serves 12 Serve with: hot tea or coffee Notes: Most people would consider this a dessert. Philadelphia. coconut cinnamon 144 . cored. and sprinkle with cinnamon/sugar. but I eat it for breakfast all the time. Pennsylvania Ingredients • • • • • 2 lbs. except apples and cinnamon/sugar mix. Spread half of batter in greased tube pan. until smooth. 2. Bake at 350 degrees for 80 minutes. Spread the other half of the batter on top. Boulder.com Submitted by Nathaniel D. 4. sliced) cinnamon and sugar mix Directions 1. Cooking time 2:00. Colorado Ingredients • • • • • • • • • 3 c flour 2 c sugar 3 tsp baking powder 1 c oil 4 eggs 1/4 c orange juice 2 1/2 tsp vanilla 3 apples (peeled. Arrange half of the apple slices on top of the batter. Irish Potatoes (St. powdered sugar 1/4 lb. Sizemore. beat ingredients. 3.http://artofmanliness. and finish with another layer of apples and cinnamon/sugar mix. Patty's Day dessert) Submitted by Matt Dimarino. In a large mixing bowl. cream cheese (softened a little) 7 oz.
7. Cool slightly cut into squares and drizzle with cream cheese icing and a sprinkling of ground cinnamon.http://artofmanliness. Combine flour. not the quick cooking kind) 2 teaspoons baking soda 2 teaspoons cinnamon 1 teaspoon salt 1 1/2 cups oil 1/2 cup white sugar 2 cups brown sugar 1 egg 1 teaspoon vanilla 1 1/2 cups canned pumpkin 1 . Arlington. 5. Or spread in a greased 13x9x2" pan and bake at 350F for 25-30 minutes until center tests done. spices. 145 . oatmeal. TX Ingredients • • • • • • • • • • • • • 4 cups unsifted flour 2 cups oatmeal (regular.1 1/2 cups dried cranberries 1 cup chopped walnuts or pecans Cream Cheese Icing (optional) Directions 1. 6. Set aside. Roll in cinnamon. Refrigerate it for awhile until firm. 3. Drizzle with cream cheese icing. egg and vanilla on medium speed of mixer for 2 minutes. sugars. and salt. Roll into balls. Cream oil. Stir in cranberries.com Directions Blend mixture really well (use your hands). Drop by rounded teaspoonfuls onto lightly greased sheet baking sheets. 4. Add 1/4 cup canned pumpkin and mix 1 minute more. 2. Add the remaining flour and pumpkin alternately. Bake at 350F for 15-20 minutes or until firm and lightly browned. Makes a lot!! Great Pumpkin Cookies or Bars Submitted by Jerry Ayers.
Cranberry Margaritas Submitted by Jerry Ayers. Try mixing up a batch this year. These two recipes are perfect for holiday dinners and parties. TX Ingredients • • • • • • 1 1/4 cup cranberry juice 1 1/2 cup fresh frozen cranberries 1 6 oz can limeade concentrate 3/4 cup tequila 1/2 cup Grand Marnier crushed or cracked ice Directions 146 . Arlington.http://artofmanliness. now you need some beverage to wash it down with.com Drinks You've got your food.
To the tea add the sugar. serves 4 Notes: This is my personal holiday tradition – I only make this during Christmas. Discard the zests. Blend. 2. Boulder. 4. Add the orange juice and rum. or to taste lemon slices for garnish Directions 1. Repeat with second half of mixture. Let the tea bags steep for 5 minutes and discard them. 3. Stir occasionally. and garnish each drink with a lemon slice. and heat the mixture over moderate heat until it is hot. Sizemore. Combine the first five ingredients in a large pitcher. February 1993 Submitted by: Nathaniel D. Boulder. 3. Makes minimum of two blender batches.com 1. star anise and the zests and simmer the mixture. removed with a vegetable peeler 1 cup strained fresh orange juice 1 cup amber rum. In a saucepan. Cooking time 0:20. CO 147 . covered. and try to share it with family and friends. Pour half of mixture in the blender and fill rest with ice. 2. Cranberry Rum Punch Submitted by Nathaniel D. cranberry juice. Colorado Ingredients • • • • • • • • • 4 cranberry herbal tea bags 1 1/2 cups boiling water 1/3 cup sugar 1/2 cup cranberry juice 4 to 6 whole star anise 2 3-inch strips of orange zest. divide the tea among heated mugs. submerge the tea bags in the boiling water and remove the pan from the heat. Based on Gourmet Magazine. Sizemore.http://artofmanliness. for 10 minutes. These are great at Thanksgiving and Christmas dinners.
com 148 .http://artofmanliness.
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