Simple but Really Good Man Recipes.

Anyone else notice how a bottle can be seen SOMEWHERE in the frame of almost any cooking show these days? I think a hint of Sriracha or a few drops of El Yucateco habanero sauce improve most any savory dish (for flavor, not heat)...

 

You can always drop by my place. We have the appropriate wattage.

 

We always have beer so it should work out great

 

Don't I know it? This was the last smoke out!
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Here's another one to add to the list:

Boil pasta for a few minutes.

Add broccoli florets to the pot and cook, stirring regularly, until pasta is done and broccoli is soft/disintegrating.

Drain (trying not to lose much of the broccoli).

Top/mix with a healthy amount of olive oil and grated cheese.

 

here is one of mine:

I pick up some meat from the mexican market on my way home, about a 1/2 pound per person. It is already marinated. Ranchera preparada they call it at my market.

Slice up some onions and bell peppers.

make a quick guacamole - avocados, a little mayo, some salsa, a jalapeno, salt & pepper, cayenne pepper, lawry's seasoning.

put the meat, some green onions, and the veggies you sliced on the grill thusly - warm the tortillas by placing them on top of the meat when it is almost done cooking.

You can do this on a gas grill, but tastes much better and the edges get nice and crispy on a charcoal grill.

Crack a few Pacifico's with lime, and squeeze the rest of the lime on your tacos.

shopping list:
1 each red and green bell pepper
2 bunches green onions
4 limes
2 avocados
1 pgk tortillas
a couple of jalapenos
marinated skirt steak
small corn tortillas
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Here's one more I dug up from the snowboarding trip my daughter and I took a few months ago.

Pork tamale with Frito's corn chips, smothered in chili and topped with cheese.

SOOOOO GOOOOOD!!!!

Got in the car for my 2 hour car ride home and said, "oh no, what have I done?" but made it home with no antacid!
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^^^^^^

Joe, that looks really good but you're just teasing everyone if you don't post the recipe!

 

This dish really isn't too spicy, so don't let the jalapeno put you off from trying it. I don't like jalapeno in many other dishes, if that tells you anything.

Jalapeno and cream cheese stuffed chicken:

Four boneless, skinless chicken breasts
Poultry seasoning
8 oz block of cream cheese
4 cloves garlic
3 jalapeno peppers
Italian seasoned bread crumbs
Two eggs
Bronco Bob's Chipotle Raspberry sauce

Pound chicken breasts to 1/2" thickness
Season chicken with your favorite poultry seasoning
Cut chicken into 2" wide strips

Mince garlic and jalapeno peppers
Combine garlic, peppers and cream cheese in a bowl and mix until well blended

Put a spoon full of cream cheese mix at the end of each chicken strip and roll it up
Dip chicken rolls in egg wash
Roll chicken in Italian bread crumbs
Bake at 375 degrees for 25 minutes
Serve with Bronco Bob's dipping sauce

 

wow - that jalapeno dish looks great - I am gonna try that for sure.

As for the recipe for the tamale dish, I cannot take credit. Bought it at a little hotdog stand on HWY18 in Big Bear. The owner was a really sweet lady and let my daughter and I sit in the back in her little private garden and pointed out all the fairies she had set up.

 

Just don't let a spark hit the meat.

Would be a cheap trip to LEO, though.

 

Grilled salmon:

Ingredients

* 1 1/2 pounds salmon fillets
* lemon pepper to taste
* garlic powder to taste
* salt to taste
* 1/3 cup soy sauce
* 1/3 cup brown sugar
* 1/3 cup water
* 1/4 cup vegetable oil


1. Season salmon fillets with lemon pepper, garlic powder, and salt.

2. In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours.

3. Preheat grill for medium heat.

4. Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.

I like it served on a bed of rice and asparagus along with a good white wine.

 

Not that there's anything wrong with that.

 

can't go wrong with meat and potatoes

 

6 slices of thick bacon
1 egg
2 slices white bread
Mayo

Fry the bacon until it's crisp.
Scramble the egg, and cook it.
Put lots of mayo on each slice of bread.
Put the bacon on the bread. Save a piece for a snack.
Put the scrambled egg over the bacon.
Top with the other slice of bread, mayo DOWN.

Eat with a glass of sweet iced tea and some Ruffles potato chips.

 

Hey Jim,

Do you schedule the triple-bypass before making that sandwich or just let the ambulance handle the details on the ride in?

While good, your recipe has a major flaw. There's no cheese on that sandwich??

 

I tried that last night. One word: delicious.

 

Saute some sliced sausage and ground beef and mix it in with a couple of boxes of mac&cheese and in addition to the normal cheese sauce and butter add some parmesan, ricotta and maybe a little shredded mozzarella, and if you happen to have any bacon lying around throw some of that in too.

 

hahaha ... i was just abt to ask the same thing ..........

 

This takes some time but is really easy:

Buy four boneless short ribs at Costco (alright, buy eight and freeze four)
Heat olive oil in heavy large pot over medium heat.
Sprinkle ribs with salt and pepper. Working in batches, brown ribs in pot over medium-high heat until brown on all sides. Transfer to plate.
Add onions (1), garlic (I use four cloves, but whatever floats your boat), celery (couple of stalks) and carrots (three large, diced) to pot. Cook until vegetables are soft.
Add a half a bottle of inexpensive bordeaux to pot and boil uncovered until liquid is reduced by half, scraping up browned bits.
Add two cups of low salt chicken broth, can of stewed tomatoes, parsley, thyme and bay leaf.
Return ribs to pot, cover partially, and put in 350deg oven for approximately three hours or until beef is tender and almost falls apart with a fork.


If you want to get really fancy and have the dynamic duo of cow and pig, you can cook up some bacon, use the drippings to sautee the vegetables and put the bacon in with the ribs.

Great with garlic (see a pattern here?) mashed potatoes, rice, or even polenta.

Prep time's aboulf 1/2 hour and cooking time about 3.

 

I know that healthy and man-food do not belong in the same sentence, but this one is really good and almost impossible to screw up. You'll note that there are no precise measurements and that is for two reasons. 1. Men don't follow directions anyway. 2. Measurements are for people who don't know what they're doing.

* Mix equal parts of Dijon mustard and honey
* Finely chop or crush a handful of almonds (I use packaged thinly sliced almonds to start with)
* Spoon the honey mustard mixture over your favorite fish
* Cover fish with almonds
* Bake at 350 degrees (approximately 15 min for each inch of thickness)
* EAT

If you want veggies to go along with this, asparagus works really well and bakes in about 15 minutes so you can get a full meal with almost zero additional effort. Just toss the asparagus in a dab of olive oil and a bit of sea salt & pepper or your favorite seasoning prior to baking with the fish.

 

This is a good sandwich but if you take the mayo side of the bread and cook it in a skillet until brown it will change your life!

 

My two sons loved these, and if you have kids in college with an oven these are great-easy, cheap, delicious, filling. And the bread really doesn't burn, it's magical.

http://thefoodmaven.com/radiorecipes/meatballs.html

 

Layer one each of the below between two slices of French bread. Add a bit of French's mustard to kick it up...
One thick slice of French Pâté
One thick slice of French Brie

 

Salmon fillet or 4 salmon steaks, if it's a fillet keep the skin on.

Marinade

1/4 cup soy sauce
1/4 cup olive oil
1/2 cup of chopped fresh sweet basil leaves
2 teaspoon of black pepper

1-3 hours prior to grilling combine marinade ingredients in a ziplock bag, shake and mix well, let sit.

1/2 hour prior to grill put Salmon in bag mix well, let marinate in refrigerator for 1/2 hour.

Heat Grill,

Cook salmon (if fillet) skin side down, flip once, cook till done.


Good for vegetables on the grill too, Asparagus, Zucchini, Bell pepper, Red onions, Green onions. but add some garlic powder to the mixture.