Simple but Really Good Man Recipes.

Meat

Fire

Beer

 

2 Slices of bread

2 Slices of cheese

Small oven

= cheese toast

 

Kidney beans
Cottage cheese
Microwave

 

Tonight, I am going to brave the cold and try soemthign different. My girlfriend bought me a smoker for christmas and we are going to smoke a leg of lamb. We are just going to rub the lamb with garlic and oil, and in the water bowl, I will put 2 cups chicken stock, 1 cup red wine, and some rosemary. Then ill let the juices from the lamb drip into the waterbowl. It will be cooked at a high temp rather than slow cooking it(which kind of defeats the purpose of smoking). 400* for 30 min, followed by 350* for 1 hr. Ill let you know how it comes

 

Hot peppers on bread and a glass of milk.

 

Another good one

black beans over rice topped with chopped onions. Oh, and a glass of milk of course.

 

Pepperoni slices spread on a paper towel.

Microwave for 1:30 - makes them super crispy, like chips.

Queso or sour cream or ranch for dipping.

Beer.

 

dare i say it? bacon!

 

I'll bite...

Whole chicken, 2-3 lbs
Kosher salt
Black pepper coarse grind
herbs de provence
garlic cloves 3 crushed
3 whole onions
3 whole carrots peeled coarse chopped
olive oil

Oven 345F

take the chicken dry it with paper towell, put chicken in a roasting pan sitting on top of the chopped onion and carrot.
slather on olive oil covering all the surface of the chicken
then cover with lots of salt, and coarse pepper
then spread with lots of herbs de provence... if not use thyme, rosemary, and corriander....

put in the oven for 1 hour 45 min or untll done... clear juices...
the skin is supe crispy and the meat is jucy and moist.

I take the veggis in the bottom of the pan and add a cup of port wine and scrape all the juices into a pot, and heat up ... serve the chicken over the veggis with the juice and port mixture... yummmy...

serve with a pinot noir.... burgandy if you can

 

Salami and provolone sandwich. Best genoa salami you can find, likewise the cheese, on crusty french bread with roasted red peppers and giardiniera. Use the oil in the giardiniera bottle on the bread first, the drained peppers in the sammy.

 

Mac and Cheese and ranch style beans.

Yes, all mixed together.

 

better yet Mac and Cheese with a can of tuna, mixed!

 

okay here is another one...

grill pork chop on stove with a little olive oil

brown some sweet onions and mushrooms, once browned add some vodka sauce or tomato basi sauce, long enough to warm up.

dress top of pork chop with onion/mushroom/sauce mix and add a handfull of capers!

 

Easy prep and about 15-20 minutes total to cook. Wife/girlfriend will think you are a hero for even saying etouffee. Easy way use canned chicken stock, any cooked rice works, and even pre-cooked shrimp works well. Plus when you are done, you can say you made a roux, too, just like Paul Prudhomme, and really impress her.

Taz
Terry Phillips

Taz’ Shrimp or Crawfish Etouffée
1 lb Shrimp/Crawfish Tails (2-3 Servings)

Seasoning Mix
½ t salt
½ t crushed red pepper (double for hot)
½ t ground cayenne pepper (double for hot)
½ t cumin
¼ t white pepper
¼ t black pepper
¼ t sweet basil leaves
¼ t thyme leaves

Mix dry ingredients thoroughly in a bowl.

Vegetables
1 T chopped onions (¼ medium onion)
1 T chopped red bell pepper (¼ red bell pepper)
4 T chopped green onions (3 green onions)

Combine the chopped onions and red bell pepper in one bowl and place the chopped green onions in another bowl.

Butter
¼ stick unsalted butter

Shrimp or Crawfish

1 lb peeled, deveined shrimp or crawfish tails

Reserve shells, heads and other parts from peeling for fish stock if desired.

Fish Stock or Chicken Stock

1 Cup fish stock or chicken stock

For fish stock, barely cover shrimp or crawfish shells and parts with water and boil for 30 minutes-4 hours, adding water as necessary. Strain shells and parts and pour the stock into a pyrex container or measuring cup. Excess may be frozen for future use.



Making the Roux

3 T olive oil
3 T all-purpose flour

In a sauce pan, heat the oil at high temperature until it just begins to smoke. Slowly stir in the flour, whisking continuously until the roux is a dark tan or light brown, or even a red-brown, if desired.

Reduce heat and add the chopped onion and red bell pepper mix and 1 t of the seasoning mix. Cook until the onions are lightly browned.

Combining the Ingredients

While browning the onions and red bell pepper, add the remainder of the seasoning mix to the fish or chicken stock in the pyrex container and heat in the microwave until boiling or nearly boiling. Turn heat to high on the roux and steadily add the stock and seasoning mix, stirring continuously until a rich sauce forms. Slowly add slices of the butter and stir until thoroughly melted. Add the shrimp and green onions and cook for 5-9 minutes until the shrimp turn a nice pink color.

Mound dirty, brown, or white rice in the center of a warmed plate and pour the shrimp etouffée around the rice. Serve immediately.

 

Links to the family favorites:

http://firecooked.com/Food.html

 

Easy one...

Take chicken thighs (or hind quarters) and spice to your liking. I pull up the skin and go with garlic salt, pepper, paprika and a little bacon slice. Replace the skin and add a bit more paprika.

Quarter a few potatoes and boil til halfway cooked

Pit them in a baking dish together, cover half way with orange juice, a bit more more bacon on top and cover with the pan with foil. Bake at 375 for 1 1/2 hours, removing the foil for the last half hour.

The sauce gets nice and thick while the skin and exposed bacon gets crunchy and good.

Done.
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A favorite of mine:

Saute 1 cup of chopped onion in 1 T olive oil and 1 T butter until soft. Add 1 28 oz can crushed tomatoes. Simmer until the sauce is thick and most of the liquid has evaporated, 25-30 minutes. Add 1 cup of heavy cream, 1/4 cup vodka, and crushed red pepper to taste. Let cook for another 5 minutes so the vodka cooks off and the flavors blend. Season with salt and pepper to taste and mix with 1 lb. of penne.

 

I will add to that

Bacon with anything = good

 

Nice thick steak (I like NY strip)
salt
olive oil

Preheat oven as hot as it will go (usually 550F)

Preheat cast-iron fry pan on high

brush steak with oil both sides
salt heavily both sides
Thrown on hot fry pan - 2 mins
flip - 2 mins
in the oven - 2 mins

remove and plate, eat in 2 mins

Perfect medium rare sizzly and crispy
A lot better than the way most people grill.

Impress your friends!

 

That's about the way I cook mine, but I usually drag the red to white hot pan outside to toss the steak on so I don't smoke up the whole house. I also tend to sear each side for a bit less & skip the oven for my portion - prefer it RARE. Works great for salmon or duck breast too!

 

Yes it is...like a 1" square for flavor. I spice it with a little garlic, seasoned salt and lemon pepper, under the skin, as well as a bit of paprika outside the skin.

Oh, I forgot to mention, Baste it a few times after the foil comes off.