Can’t forget about a good seafood meal every now and again. Grilling seafood is a great means for getting lean nutrients, tuna being the king. A fresh piece of tuna, marinated with these easy ingredients is all you’ll need to keep of the lbs for beach time. The Orange Juice is the perfect blend of citrus and sweet to go with the blandness of the Tuna.
This may look like more of a novelty burger than one that serves a purpose, but think about it. Your average cheese burger is greasy, drippy and messy. making a long style burger in a large hot-dog bun or roll might look strange, but it will save those salmon colored shorts some grease stains.
Top your burger with onion rings, chili and barbecue sauce for lots of texture in every bite. Have some extra napkins on hand just in case — this one could get downright messy.
With grilling season in full bloom we’re going full steam ahead with all meats, veggies and anything that tastes better with some charred lines. Today it’s pork. 1 LB of good ol fashioned tenderloin with a zesty, sweet marinade, complete with a chipotle kicker. As always with a delecate array of flavor, be careful when using your own discretion with ingredients. Follow the recipe to perfection, after a few trial, then play with the spices. Remember to share, plenty of pig to go around. Ingredients 1 whole pork tenderloin, approximately 1 pound 1 lime, zest finely grated 1/2 cup freshly squeezed lime juice 1/4 cup honey 1 1/2 teaspoons kosher salt 1/2 teaspoon garlic powder 1 chipotle chile pepper in adobo sauce 1 teaspoon vegetable oil 1 tablespoon chopped fresh cilantro leaves Directions Trim the pork tenderloin of any excess fat and silver skin. Place the lime zest, lime juice, honey, salt, and garlic powder in a small, lidded jar and shake to combine. Pour half of the marinade mixture into a 1-gallon resealable bag, add the chipotle pepper, and move around to combine. Add the pork tenderloin to the bag and seal, removing as much air as possible and place more »
This easy to make chicken recipe should be your go to once a week meal. It’s prep time is quick, the ingredients are basic and everyone should have a little tequila at least once a week in the summer. The recipe gives off just a kick, you should accent with a juicy side to alleviate your mouth on fire. Use your own discretion when using the jalapeño for spiciness.
The all encompassing guide to roasting your very own pig. The idea in itself seems like the pinnacle of outdoor cooking, a feast for all looked upon with envy and salivating mouths by all friends and onlookers, but the task can be grueling and disastrous with out the proper techniques and cuts. ‘How to Roast a Pig’ is the one and done guide to roasting, by renowned chef, Tom Rea. The book guides you through the most common joints and cuts, from loin chops to Boston butt, then as you attain your brown and yellow belt, takes those skills to move onto the joy of roasting a whole pig, spit-roast or Coja China style, for the be-all-end-all pig roast. How to Roast a Pig $17
Rejoice, a cookbook targeted toward the guy who wants to cook like a man and eat healthy. From Adina Steiman, the food and nutrition editor of Men’s Health, and Paul Kita, who oversees the Guy Gourmet blog on MensHealth.com, Guy Gormet features healthy recipes from the palettes of Thomas Keller, Rick Bayless, Kenny Callaghan, Tyler Florence, Adam Perry Lang, Chris Lilly, Anita Lo, Masaharu Morimoto, Seamus Mullen, Eric Ripert, John Stage and Marcus Samuelsson and other highly respected chefs, giving you a play by play on how to enjoy cooking like a man without your arm going numb. The ideal cook book for summer if you want to stay healthy and lean. Soon you won’t even have to suck in when you look in the mirror. Guy Gourmet $15.26
It’s grilling season! If you’re going to kick off the season right, you better do it in style. Go big or go home. Start off with this hanger steak recipe by Chef Sam Talbot in collaboration with Thorny Rose. The steak is accented with sheared shallots, which you’ll be making with every steak for the rest of your life, and a zesty carrot glaze. Pair that with a Thorny Rose Cabernet Sauvignon and you, my friend, have yourself a steak that is dressed to impress. Keep those Bubba Burgers on ice for another week.
For chicken that’s juicy and crispy, dunk it in a mixutre of yogurt and mustard, then coat with crunchy corn cereal flakes and bake.
Just in time for the weekend we have a man meal that you can make in no time and will taste delicious reheated when you get home from the bar at 2am.
Part of becoming a man is knowing how to grill. It’s a coming of age journey not mastered overnight. It takes time, trials and of course, error. Hopefully not giving an entire party full of guests salmonella, but we all make mistakes manning the grill. With all things intricate comes a step by step process to create something perfected, but with taste everyone has a different palette, so use these three books as your lantern through the dark, then when you’re a master have some fun with the recipes.
In honor of the end of Grilled Cheese Month, our delightful food editor and Shorty Award Nominee, Sarah Polite, has created five grilled cheese recipes inspired by our favorite appetizers. Stretching from the spicy mexican jalapeno popper, to the American pig in a blanket across the globe to french onion soup, the variety is more than worldly. Extensive research and development went into the making (and tasting) each one of these hand picked selections.
You don’t have to wait until tomato season to enjoy fresh, homemade salsa. In fact using canned tomatoes in this recipe will give you a copycat version of salsa served at Mexican restaurants. Ingredients Two 10-ounce cans diced tomatoes and green chiles, such as Rotel One 28-ounce can whole tomatoes with juice 1/2 cup fresh cilantro leaves (or more to taste!) 1/4 cup chopped onion 1 clove garlic, minced 1 whole jalapeno, quartered and sliced thin, with seeds and membrane 1/4 teaspoon ground cumin 1/4 teaspoon salt 1/4 teaspoon sugar 1/2 whole lime, juiced Directions Combine the diced tomatoes, whole tomatoes, cilantro, onions, garlic, jalapeno, cumin, salt, sugar and lime juice in a blender or food processor. (This is a very large batch. I recommend using a 12-cup food processor, or you can process the ingredients in batches and then mix everything together in a large mixing bowl.) Pulse until you get the salsa to the consistency you’d like. I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed. Refrigerate the salsa for at least an hour before serving.
Rejoice. Stuffing a burger with all your favorite savory ingredients just got infinitely easier. If you’ve ever attempted the stuffed burger, you immediately know how difficult it is to grill a perfect stuffed burger, without the meat falling apart or the stuffing leaking through causing a smokey mess. The Stuff-A-Burger Press offers two stuffed-burger sizes: a mammoth ¾-pound burger or, using the insert, a substantial ½ pounder. It also comes with a grill cage so your burger doesn’t fall apart when flipping. Stuff-A-Burger Press $12
Want to feed a crowd or impress your significant other? This secret recipe for Cheesy Spinach Baked Penne features homemade tomato sauce featuring fresh garlic, fennel seeds and fragrant basil.
A lean burger so you can keep off the LB’s you’ve been working on (since January 1st). This recipe comes with a a thin slab of feta cheese, thinly sliced red onions, and a cumin mayonnaise.
This meal is so easy to make, but when finished looks and tastes like you’ve been working on it for hours. A great tasting compliment to any meat dish, without feeling completely unhealthy. Feel free to sub in turkey bacon also.
This open-face “fork and knife” sandwich is piled with slices of Guinness-marinated bison steak, mushrooms, and red onion. Even though St. Patty’s day is over you can still have fun with Guinness, using its rich flavor to soak in to this bison steak. This Recipe by Eating Well
No photo was really necessary for this one. The mear sound of Pork Chops with Pepper Jelly Sauce should make your mouth water. The recipe takes a bit of time to prep the ingredients, but a quick pan sear and your good to go. The finished product gives a little kick to the sweet, but bland pork chops and apple sauce recipe you grew up on. And while jalapeños may not be for everyone, the sweet power of the jelly should neutralize the spice. Babe: Pig in my belly.
If you haven’t ventured out of your comfort and tried Indian food yet here is a spiced sloppy joe that is fun to eat and tastes amazing. If you’re a regular Indian foo eater than this is a new way to indulge Plus you’ll have left overs so you can tell your roommate, “Have some more sloppy joes, I made them extra sloppy for ya’s” which is reason enough to make the Bombay Sloppy Joes.
In preparation for March Madness we’re giving you a staple in southern and coastal cuisine. The Carolinas are home to some of the best basketball in the country, so we’re going to feature Grits & Shrimp, an easy to make, easy to eat food, commonly made in the southeastern coastal region.
Enjoy a simple tomato sauce with ground beef, peppers and onions, then layer it in a casserole dish with cooked pasta and a duo of cheddar and Monterey Jack cheeses and bake it until the cheese is bubbly. Boom, perfect!
When you think about meatloaf images of Grandma’s grease soaked brick of meat come to mind. But this is 2013 and meatloaf, when made by following the steps below, is amazing. To keep the meatloaf is extra moist and flavorful baste it with a sweet and tangy homemade barbecue sauce while it’s cooking.
The days are about to get longer, the women are about to start shedding layers of clothing and ah yes the temperatures-a-changin’. You know what that means… BBQ SEASON! Hot dang it, I can barely contain myself. The sweet smell of a piece of livestock marinated to perfection gets my jimmys in a bunch like Savannah in a heat wave, but meats don’t have to be the only thing on the menu this spring, Try this tantalizing smokey BBQ shrimp recipe to kick off your spring in good style and health.
Assemble the fuss-free ingredients in the slow cooker in the morning, and come back later to a ready-to-eat dinner that the whole family will enjoy.
Photo via: Antonis Achilleos via FoodNetwork Made with deli ham and frozen peas, this decadent dinner is a cinch to prepare in a hurry.
Ready for a sweet, spicy and savory snask that is worth of any gourmet NYC food truck? Instructables user Imnopeas allows up to use a corn dog making machine (buy for $24 on Amazon) to produce delicious Chicken and Waffles on a stick in just minutes. Photo via: Instructables Photo via: Instructables Photo via: Instructables The user goes even further and gives us a deleicious recipe for Jalapeño Vanilla Breakfast Syrup. Boom, perfect! See all the steps on how to make it >>
This amazing looking (and tasting) chicken pot pie can be yours in less than 45 minutes with simple store-bought pie crust and a creamy, no-fuss sauce. Just follow the recipe created by FoodNetwork.com.
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