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Man Cookbook

Man Cookbook

|Views: 99|Likes:
Published by SAtAN
The recipes range from ridiculously simple to true labors of love.
There’s delicious grub here for any occasion.
You can get your day started with one of these hearty breakfasts, cool off with one of the drink
recipes, and prepare a stick to your ribs dinner that your friends and family will enjoy.
So don your man apron and get cooking!
Bon Appetit!
The recipes range from ridiculously simple to true labors of love.
There’s delicious grub here for any occasion.
You can get your day started with one of these hearty breakfasts, cool off with one of the drink
recipes, and prepare a stick to your ribs dinner that your friends and family will enjoy.
So don your man apron and get cooking!
Bon Appetit!

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Categories:Types, Recipes/Menus
Published by: SAtAN on Oct 24, 2010
Copyright:Attribution Non-commercial

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12/24/2012

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Salsa

Submitted by Joshua; Indianapolis, IN

Ingredients

• 1 tablespoon chopped fresh oregano

• 1 tablespoon extra virgin olive oil

• 1 teaspoon chili powder

http://artofmanliness.com

115

• 3/4 teaspoon ground cumin

• 1/2 teaspoon salt

• 3 garlic cloves, minced

• 4 (6-ounce) skinless, 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. Combine first 6 ingredients in a large zip-top plastic bag. Add chicken to bag; seal.

Marinate in refrigerator up to 4 hours, turning bag occasionally. I prepared double the

amount of marinade, as it's more of a rub.

2. Prepare grill.

3. Place chicken on a grill rack coated with cooking spray. Grill 5 minutes on each side or

until done. Combine watermelon and remaining ingredients. Serve watermelon mixture

with chicken.

Yield: 4 servings (serving size: 1 chicken breast half and 1 cup salsa)

Scotch, Beer, and Cider Brined Turkey

Submitted by Chris Neitzert; Seattle, Washington

Turkey: 1 Frozen 10-14lb Turkey, I prefer the Butterball Young Turkey.

Brine Ingredients

• 12 Bottles of Guinness or New Castle Beer

• 1/2 Gallon (2.9l) 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

http://artofmanliness.com

116

• 1tbsp of salt

Directions for Brine

1. Combine Brine ingredients into very large pot.

2. Submerge turkey in brine, cover and refrigerate.

3. Rotate turkey every 8-12 hours to ensure that all of turkey has soaked up brine.

Soak for 36 to 48 hours, the turkey will defrost during the brining and soak up the flavor

of the mixture. (yum!)

Cooking the Turkey

1. Preheat oven to 400f.

2. Butter Roasting Pot.

3. Cut 3 large potatoes into 1/4" slices going the length of the potato.

4. Place potato slices on bottom of Roasting pot so that the turkey doest stick to the pot.

5. Drain Turkey and remove neck, giblets and other packing material

6. Put turkey into roasting pot atop potatoes.

7. Take 3 sticks of butter and 3 cups of brine, and warm on medium low in sauce pan until

butter has melted.

8. Baste turkey with half of butter-brine sauce, saving the other half for later.

9. Put Turkey into oven, covering with a tin foil tent for 30 minutes.

10. While Turkey is in for the first thirty minutes, take neck, giblets, and 4 cups of the brine

and combine in an uncovered sauce pan and heat over medium flame for the gravy base.

11. Once the 30 minute timer has gone off, remove turkey, pour gravy base into bottom of

roasting pot and baste turkey with remainder of butter-brine and reduce the oven

temperature to 300f.

12. 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. This process should take about

4-5 hours.

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