Men with recipes

[absyntheNsugar]

Alright...this thread goes out to all the men out there who cook and want to trade recipes. Theres nothing more manly and macho than a man who can work with scalding water and flaming stoves and grills, right?

So...here's my recipe of the day...

BEAR FLAG POT ROAST

1 lb london broil
12oz Quality Amber or Nut Brown Ale
4 White Potatoes
2 tomatoes
1 White onion
1 green onion
2-3 sprigs of cilantro
1/4 tsp cumin
2 serrano chili peppers
3 minced garlic cloves
salt, pepper

cut up the tomatoes, onions and cilantro. Mix them together and add the cumin. Congrats, you just made pico de gallo. Don't eat it.

Then take the meat and trim the fat. Rub it with garlic on both sides, and add the salt and pepper. Take a pan and spray it with no-stick. Put the meat in and sear both sides.

Then, in a crock pot, add the pico de gallo and the quality ale. Then add the meat. Cut up the potatoes and add them. Then crock for around 12 hours on a low setting.

The next day, you have a spicy pot roast. yum. For those of you on Aktins, replace the potatoes with zuccini.

[GOPisEvil]

1. Alton Brown's Good Eats Meatloaf.

6 ounces garlic-flavored croutons
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1 teaspoon chili powder
1 teaspoon dried thyme
1/2 onion, roughly chopped
1 carrot, peeled and broken
3 whole cloves garlic
1/2 red bell pepper
18 ounces ground chuck
18 ounces ground sirloin
1 1/2 teaspoon kosher salt
1 egg
For the glaze:
1/2 cup catsup
1 teaspoon ground cumin
Dash Worcestershire sauce
Dash hot pepper sauce
1 tablespoon honey


Heat oven to 325 degrees F.
In a food processor bowl, combine croutons, black pepper, cayenne pepper, chili powder, and thyme. Pulse until the mixture is of a fine texture. Place this mixture into a large bowl. Combine the onion, carrot, garlic, and red pepper in the food processor bowl. Pulse until the mixture is finely chopped, but not pureed. Combine the vegetable mixture, ground sirloin, and ground chuck with the bread crumb mixture. Season the meat mixture with the kosher salt. Add the egg and combine thoroughly, but avoid squeezing the meat.

Pack this mixture into a 10-inch loaf pan to mold the shape of the meatloaf. Onto a parchment paper-lined baking sheet, turn the meatloaf out of the pan onto the center of the tray. Insert a temperature probe at a 45 degree angle into the top of the meatloaf. Avoid touching the bottom of the tray with the probe. Set the probe for 155 degrees.

Combine the catsup, cumin, Worcestershire sauce, hot pepper sauce and honey. Brush the glaze onto the meatloaf after it has been cooking for about 10 minutes.

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_10215,00.html

I've made this, and it ROCKS!!!! :9

[ajacobson]

16. Alton Brown is a mensch

My wife and I met him in Pontiac, Mich a couple years ago. He was doing a Food TV promo booth and we had a short chat with him. I know one hell of a lot more about cooking now over the years watching Good Eats-its fantastic.

[commander bunnypants]

2. DEMMAN"S Squash suprise

gotta eat your veggies.

Take some really fresh yellow squash, slice pretty thin, saute in pan with onions, a little olive oil, season to taste with Ms. Dash spicy blend and a bit of Hot Sauce.

Enjoy


DDQM

[Loonman]

3. Stadium Brats

4-5 Johnsonville(or acceptable alternative) Bratwurst sausages.
12oz Beer(I use Molson Golden)
1 cup water
2-3 drops of vegetable oil
1 Yellow onion
2 cups shredded chedder cheese
Hoagie/Grinder rolls(sized to the brats after-cooking size)


Put Brats in 5 gallon pot

Pour beer in pot over Brats, adding water so Brats are covered by 1 inch of liquid. Add drops of vegetable oil to prevent boil over. Put slits or punctures in Brats to absorb flavor and prevent sausage explosion.

Peel and cut onion in half. Dice both halves, adding one half of onion to pot for flavor.

Boil Brats for 3 minutes in a rapid boil, then lower heat and simmer brats for 20-25 minutes.

Fire up outside grill and pre-heat your oven to 425 degrees.

While this is happening add diced onions to chedder cheese in a Ziploc and shake to mix.

Grill Brats outside on grill until they are adequately browned.

Hinge cut hoagie/grinder rolls and smear liberally with spicy mustard(I use Gulden's).

After Brats are grilled, use grill tongs to put Brats in rolls, and sprinkle Chedder/onion mix to taste on top of Brats in rolls.

Put in oven on cookie sheet for 3-5 minutes, keeping close watch untill cheese is melted on top of Brat subs.

Allow to cool, crack open another beer and enjoy!

Serves 4-5

[absyntheNsugar]

4. Beer...so that's how they do it

I had some brats when visiting relatives in WI and they tasted really good...I've never been able to replicate that taste but I never tried beer.

[Loonman]

6. Oh yeah, I'm sure there are many ways to do them

But I experimented and came up with this way.

The boiling beer does add an interesting smell to the Apt. when I make them, too.

[absyntheNsugar]

7. What are your thoughts on cabbage when doing brats?

They also cook them with cabbage, then serve the cabbage with the brats. I never went for that much myself...tho I did like it when they cooked up the gwumpki with the brats...hmmmm gwumpki cooked in beer....

[Loonman]

8. Not really a cabbage fan

I like saurkraut, though, but I'm not a big cabbage fan.

[DemExpat]

5. There is nothing sexier than a man in the kitchen........

:9 :9 :9 :9 :9

:yourock:

DemEx

[The Magistrate]

9. To Continue The Pot Roast Theme, Gentlemen

This one is pretty simple, and it is my custom to work by eye without a great deal of precise measure. This works with just about any roast cut, although a thick slice of chuck is most scrumptious.

Stab into the meat in seven or eight places, and insert a small garlic clove in each cut. Flour, then sear the meat on both sides in a little olive oil.

Place the meat in a Dutch Oven. Squeeze over it the juice of two lemons, and drizzle a generous amount of honey over it. Salt and pepper to taste. A little all-spice is not unwelcome.

Arrange around the meat some small whole onions; halved or quartered larger ones will do.

Cook covered tightly over a burner, first at medium heat for a quarter hour, then at a lower heat, for roughly half an hour a pound, until it is done through. Do not turn it while cooking, or open the lid more than a few times.

It should nearly flake apart, and will produce a very nice juice that goes well over mashed potatoes.

[matcom]

11. that Sir, sounds wonderful (another suggestion)

i pour a whole jar of horseradish sauce over mine after browning and let it absorb in the Dutch Oven. half way through cooking, i start adding a liberal amount of red wine about every 45 minutes.

yummmmmy

[The Magistrate]

15. That Is Worth Recalling, Sir

Thank you, it sounds worth a try. My use of horseradish is mostly as a dip for cold cooked beef or lamb.

The recipe is loosely cribbed from something called "The Poor Poet's Cookbook" that was acquired with my first apartment (it ommitted the garlic and onions). Another nice bit from it you might like is to take a crusty loaf of French or Italian bread, slit it through the top, add some butter, pour red wine into the cut, and heat for about fifteen minutes in a medium oven.

[matcom]

10. Matcom's FAMOUS Carbonara

:P

bunch of spaghetti
4-6 eggs
black pepper
Pecorino Romano (good heap) plus extra, for serving
extra-virgin olive oil
pancetta (or bacon)

Boil the spaghetti in salted water until almost done. Drain and set aside. Beat the eggs. Add the black pepper and good amount of cheese to the beaten eggs. Whisk together.

Put the oil in a pan with the pancetta, and saute for 5 minutes. Add the spaghetti into the pan and saute for another couple minutes.

Turn off the flame (this is important) and add the egg and cheese mixture to the pasta and mix. Serve with additional Pecorino Romano on top. Toss WELL so the eggs don't scramble.

MANGA MANGA!

[GOPisEvil]

12. GOPisEvil's seafood cakes. Either crab or salmon work really well.

Chop up some green onion. Toss it in a bowl. Put some crab meat or salmon or tuna (1/2 pound or so - I never measure) in with the onions. Add some old bay seasoning, bread crumbs and 1 egg. I would add some hot sauce too, but that's optional.

Combine all ingredients well. Form into patties 1/2" thick or so.

Cook patties in olive oil over medium heat until brown on each side.

:9

[matcom]

13. all i have is 'Potted Salmon' will that work?

:D

sounds GREAT David (printed and added to my recipe collection)

[GOPisEvil]

14. LOL - Shhh...but this is a perfect use for "salmon in a can".

Since you're making patties anyway, you don't need huge lumps of fish or crab meat.

But, to fancy them up a little, it's cool to use fresh lump crab meat. They don't look as "processed" but they're still good!