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Smear sandwich bread with some mayo thinned with a bit of lemon juice. Layer on a couple of pieces of good bacon—cooked not too crisp—avocado, lettuce, and tomato.
Read more at Men's Health: http://www.menshealth.com/nutrition/gourmetsandwiches#mobify-bubble#ixzz2K3FfXhrI 2. Fig and Prosciutto Layer pieces of ciabatta or a sturdy sandwich roll with grated fontina or mozzarella cheese, thinly sliced prosciutto, sliced figs, and arugula. If you have a panini maker, grill the sandwich until it's hot and crispy. Otherwise, cook it on a grill pan or skillet until the cheese melts.
Read more at Men's Health: http://www.menshealth.com/nutrition/gourmetsandwiches#mobify-bubble#ixzz2K3Fmbn3b 3. Sausage and Peppers In a bit of olive oil, fry a good-quality sweet Italian sausage until it's crisp and brown. Remove it, and cook sliced red, yellow, or green peppers in the fat, along with some sliced onion. Pile everything onto a roll or a split loaf of French or Italian bread.
Read more at Men's Health: http://www.menshealth.com/nutrition/gourmetsandwiches#mobify-bubble%23ixzz2K3FfXhrI#ixzz2K3FxtXvj 4. The Honey Chicken Burbon
With premium quality oven-roasted chicken and at under 400 calories, Quiznos is making this year's resolution taste good. Read more at Men's Health: http://www.menshealth.com/nutrition/gourmetsandwiches#mobify-bubble%23ixzz2K3FfXhrI#ixzz2K3G5ZZl2 5. Fish Sandwich with Chili-Lime Dressing Dredge a fish fillet in cornmeal and then pan-fry it until it's crisp. Serve on a crusty roll with shredded cabbage or lettuce, chopped cilantro, and sliced tomatoes. Thin some mayo with lime juice, add chili powder and minced garlic, and slather the dressing on the bun before serving.
Read more at Men's Health: http://www.menshealth.com/nutrition/gourmetsandwiches#mobify-bubble%23ixzz2K3FfXhrI#ixzz2K3GkIWBS 6. Open-Faced Toasted Almond Sandwich
Use a blender or food processor to puree shelled toasted almonds with a bit of olive oil, lemon juice, lemon rind, and fresh sage. Spread the puree on crusty bread and layer it with pecorino or Parmesan cheese. Broil it just until the cheese melts, and you're good to go.
Read more at Men's Health: http://www.menshealth.com/nutrition/gourmetsandwiches#mobify-bubble%23ixzz2K3FfXhrI#ixzz2K3H09VTq 7. Grilled Cheese with Pears Thickly butter (or brush with good olive oil) both sides of two pieces of sandwich bread. Layer the insides with sharp cheddar cheese or fontina, and thinly sliced, fully ripe pears. Pan-grill (use a panini maker if you have one) until the bread is golden and the cheese has melted.
Read more at Men's Health: http://www.menshealth.com/nutrition/gourmetsandwiches#mobify-bubble%23ixzz2K3FfXhrI#ixzz2K3H9tWMQ 8. Croque Monsieur Thickly butter (or brush with good olive oil) both sides of two pieces of sandwich bread. Layer with ham (not prosciutto), Gruyere or Comte cheese, and Dijon mustard. Pangrill (use a panini maker if you have one) until the bread is golden and the cheese has melted.
Read more at Men's Health: http://www.menshealth.com/nutrition/gourmetsandwiches#mobify-bubble%23ixzz2K3FfXhrI#ixzz2K3HHv2Yy 9. Eggplant Parm Sandwich Toss eggplant slices in olive oil, salt, and pepper, and grill or sauté on both sides until tender. While they're still hot, top them with thinly sliced mozzarella and let it melt. Serve on crusty bread with fresh tomatoes, basil, and grated Parmesan.
Read more at Men's Health: http://www.menshealth.com/nutrition/gourmetsandwiches#mobify-bubble%23ixzz2K3FfXhrI#ixzz2K3HPZ4ik 10. Lyonnaise Sandwich Top a piece of crusty bread with a pile of frisée (or other bitter greens). Cover it with a slab of crisp-cooked pancetta or bacon, and lay a poached or fried egg on top. Drizzle it, if you like, with a tiny bit of olive oil mixed with wine vinegar and Dijon mustard. You'll never eat another Egg McMuffin.
Read more at Men's Health: http://www.menshealth.com/nutrition/gourmetsandwiches#mobify-bubble%23ixzz2K3FfXhrI#ixzz2K3HXo38w 11. Asian Shrimp and Vegetable Wrap
layer some chopped baby bok choy or cabbage. Turkey Apple Burger Combine ground turkey with finely chopped onion. and toss them with some sesame oil and soy sauce. and sprinkle on some more chopped nuts. Read more at Men's Health: http://www. A little Dijon wouldn't hurt. Slice cooked shrimp in half the long way. a chopped Thai (or other) chili. salt and pepper.menshealth.menshealth.com/nutrition/gourmetsandwiches#mobify-bubble%23ixzz2K3FfXhrI%23ixzz2K3HpEnW7#ixzz2K3IH2YEs .menshealth. Read more at Men's Health: http://www. Eat it open-faced to halve the carb load. Nut-Wich Start with a combination you like.com/nutrition/gourmetsandwiches#mobify-bubble%23ixzz2K3FfXhrI#ixzz2K3Hg6E4b 12. Top it with asparagus spears that've been steamed or grilled until quite tender. Read more at Men's Health: http://www.menshealth. crisp sautéed shiitake mushrooms. and a few leaves of chopped fresh tarragon or sage. and almonds. and the shrimp. scallion. cooked sweet potatoes and hazelnuts. diced tart apples. peaches and pistachios. Open-Faced Prosciutto and Asparagus Lay thinly sliced prosciutto on half a baguette. On a piece of lavash or other flatbread. Read more at Men's Health: http://www. apricots and almonds. and wrap it up.menshealth. and salt. mung beans. Serve on a hamburger bun with arugula or other salad green and a smear of Dijon mustard to amp up the flavor even further. avocado and peanuts. Toss some arugula with olive oil and lemon.com/nutrition/gourmetsandwiches#mobify-bubble%23ixzz2K3FfXhrI#ixzz2K3HpEnW7 13. honey. soy-laced mayo). Read more at Men's Health: http://www. garlic. grill or pan-cook. such as banana.com/nutrition/gourmetsandwiches#mobify-bubble%23ixzz2K3FfXhrI%23ixzz2K3HpEnW7#ixzz2K3I8ssoO 15. Spicy Crab-Salad Sandwich Mix lump crabmeat with a bit of sesame oil. and squeeze lime juice over everything. Add a little more soy sauce (or. Lightly mash and then smear the spread on toasted bread. Mound it all on a roll with shredded napa or Savoy cabbage. or roasted beets and walnuts. better. and lay that on top of the asparagus.com/nutrition/gourmetsandwiches#mobify-bubble%23ixzz2K3FfXhrI#ixzz2K3HuhcI6 14.
com/nutrition/gourmetsandwiches#mobify-bubble%23ixzz2K3FfXhrI%23ixzz2K3HpEnW7#ixzz2K3IzP5wl 21. and salt. Thanksgiving Sandwich Spread whole-wheat toast with goat cheese or cream cheese. and a squeeze of lemon.com/nutrition/gourmetsandwiches#mobify-bubble%23ixzz2K3FfXhrI%23ixzz2K3HpEnW7#ixzz2K3Iixvfe 19. Chicken Red-Pepper Pesto Panini Purée roasted red peppers with a little olive oil. Read more at Men's Health: http://www. (Sliced turkey or ham is optional. Stuff into a pita with freshly chopped tomatoes and shredded romaine lettuce. a bit of minced onion. too. a squeeze of lemon. tomatoes.16. Add spinach or arugula. and spread it on a split croissant. Croissant with Herbed Goat Cheese and Spinach Mix goat cheese with freshly chopped oregano and thyme.com/nutrition/gourmetsandwiches#mobify-bubble%23ixzz2K3FfXhrI%23ixzz2K3HpEnW7#ixzz2K3IraJgr 20.com/nutrition/gourmetsandwiches#mobify-bubble%23ixzz2K3FfXhrI%23ixzz2K3HpEnW7#ixzz2K3Iajz5A 18. Sliced hard-boiled egg is good in here.menshealth. Spread it into a scooped-out roll with lettuce.menshealth. Niçoise Hero Mash good-quality tuna (canned in olive oil) with some pitted black oil-cured olives and drained capers. and. along with some cooked and crumbled bacon. Top with a dollop of yogurt (Greek-style is best). Read more at Men's Health: http://www. and chopped olives or roasted red peppers. minced garlic. Read more at Men's Health: http://www. balsamic vinegar. Top with grilled chicken and chopped arugula or other spicy greens that are drizzled with a little more balsamic vinegar. raw or steamed green beans. Turkish Lamb Pocket Sauté ground lamb with chopped onions.menshealth.) Read more at Men's Health: http://www.menshealth. and add avocado slices. Pork Sandwich with Red-Onion Relish .menshealth.com/nutrition/gourmetsandwiches#mobify-bubble%23ixzz2K3FfXhrI%23ixzz2K3HpEnW7#ixzz2K3ITXR6F 17. and salt and pepper. Smear the mix on split ciabatta or similar bread. if you like. Top with cranberry sauce and cooked turkey. ground cinnamon (along with a little ground cumin and coriander if you like). Read more at Men's Health: http://www.
Then hit the gym. Read more at Men's Health: http://www.) Smear lightly with wasabi paste and then drizzle it with good soy sauce. Smoked Salmon and Dill on Pumpernickel Spread cream cheese or plain yogurt thinly on slices of pumpernickel bread. Optional toppings include chopped pickled ginger or lightly toasted and crumbled nori seaweed. Sushi Sandwich Cover a rice cake or rice cracker with thin slices of sushi-grade tuna. the Elvis Alternative) Toast two slabs of crusty white bread. Very thinly sliced lemon works magic here. B & B (or. layer it on sourdough bread. too. adding a splash of red-wine vinegar as they cook.menshealth. A little ketchup would help.com/nutrition/gourmetsandwiches#mobify-bubble%23ixzz2K3FfXhrI%23ixzz2K3HpEnW7#ixzz2K3JFRqKs 23.com/nutrition/gourmetsandwiches#mobify-bubble%23ixzz2K3FfXhrI%23ixzz2K3HpEnW7#ixzz2K3JLTGnX 24. (The tuna is easier to slice thin if you freeze it for half an hour or so. and mustard. PB. while you caramelize (slowly sauté) some onions in olive oil. Slice roasted pork thinly. You'll need to work this one off.menshealth. top with smoked salmon and fresh dill.menshealth. Read more at Men's Health: http://www. Ditch the rind before adding. Bistro Baguette Grill a skirt steak (few foods are faster to prepare). Read more at Men's Health: http://www. and top the pork with the onion relish. Read more at Men's Health: http://www. Roast Beef with Horseradish and Cucumbers .com/nutrition/gourmetsandwiches#mobify-bubble%23ixzz2K3FfXhrI%23ixzz2K3HpEnW7#ixzz2K3Jbfgkp 26. Layer the steak and onions on a baguette with watercress.com/nutrition/gourmetsandwiches#mobify-bubble%23ixzz2K3FfXhrI%23ixzz2K3HpEnW7#ixzz2K3J7L5Fq 22.menshealth. sliced tomatoes.menshealth. Build layers of bacon and banana until the sandwich is a hunka burnin' peanut-butter love.com/nutrition/gourmetsandwiches#mobify-bubble%23ixzz2K3FfXhrI%23ixzz2K3HpEnW7#ixzz2K3JTIa7C 25. and slather them with peanut butter. Sauté red onion slices in olive oil until soft. Read more at Men's Health: http://www.
Lemony Kale Caesar—Using kale in place of greens like romaine gives your salads bonus layers of flavor and texture. garlic. Mix horseradish with enough mayo to make it spreadable. What you'll need: 1 egg yolk Juice of 1 lemon 2 garlic cloves. Read more at Men's Health: http://www. How to use this guide: In recipes that don't specify amounts for meats. gradually adding the oils. and thinly sliced 8 pieces white anchovies (optional) How to make it: 1. In a food processor. thinly sliced onion rings (optional). In a recent study. Whip up these protein-packed recipes any day of the week to pack on muscle and say goodbye to flab. You burn more calories digesting protein than you do breaking down carbs. yes. subjects who overate by 1. use a total of 12 to 16 ounces. chopped 2 Tbsp red-wine vinegar 1/4 cup canola oil 1/4 cup extra-virgin olive oil 1/4 cup grated pecorino Romano. Serve topped with more cheese. blend the egg yolk. and red-wine vinegar. stemmed.menshealth. until the dressing is thick and creamy. who had great abs. or fish. thinly sliced cucumbers. lemon juice. and protein triggers your natural hunger-taming hormones. poultry.) This story originally appeared in Women's Health magazine and has been . 2.000 calories gained more lean tissue if they stuck to a high-protein plan.com/nutrition/gourmetsandwiches#mobify-bubble%23ixzz2K3FfXhrI%23ixzz2K3HpEnW7#ixzz2K3Jhm3fM 28. (If you want to eat like our cavemen ancestors. Makes 4 servings Read more at Men's Health: http://www. but it also helps you burn fat. Top with thinly sliced roast beef. In a large salad bowl. Stir in the cheese and season with salt and pepper. and smear it on whole-grain bread. plus more for serving Salt and pepper to taste 2 bunches Tuscan kale. toss the kale with the dressing. then check out The Paleo Diet for Athletes. and arugula or another spicy green to complete the effect. and anchovies if using.com/nutrition/easy-kale-recipes#mobifybubble#ixzz2KEmUD9YK OVERVIEW Protein builds muscle. Each recipe makes 4 belly-filling servings. washed.menshealth.
ground coriander. 1 tsp wasabi powder. 1 tsp sugar. 1 Tbsp chopped shallots. Add 1/4 cup olive oil. Pour wasabi sauce . serve with yogurt sauce. and serve with the citrus sauce. and pepper. puree 2 cups fresh basil. and 1 tsp each of ground cardamom. and 1/2 cup extra-virgin olive oil. and salt and pepper. 1/2 cup rice vinegar. For chicken: Season 1 pound of thin chicken cutlets with salt and pepper. then top with the remaining mixture. and salt and pepper to taste. you can cook delicious meals with these tips. and minced garlic for 30 minutes. 2 Tbsp mirin (Japanese rice wine. CHICKEN WITH CITRUS SAUCE For citrus sauce: In a pan. Warm over low heat or in microwave. 2 Tbsp soy sauce. 1/2 tsp minced garlic.edited for content LAMB BURGER WITH SMOKED MOZZARELLA Cut 1/4 pound of smoked mozzarella into four pieces. Serve on toasted buns with your choice of fixings. 1 tsp fresh thyme leaves. salt. 1/4 tsp cayenne. about 3 to 4 minutes per side. Add the chicken. 1/4 cup ground cashews. and a grape-fruit. 2 Tbsp soy sauce. Garnish with chopped cilantro and lime wedges. stir. Broil or grill for 10 minutes. 1 Tbsp freshly squeezed lime juice. 1 garlic clove. 2 Tbsp pine nuts. and 1/3 cup water. Add 1/2 Tbsp minced lemon zest. and simmer for about 15 minutes. minced ginger. Grill or broil until the outsides feel very firm. a pinch of salt. 1/2 cup grated Parmesan. warm the zest and juice of 1 lemon plus the sections of another lemon. For chicken: Rub boneless chicken breast with a small amount of extra-virgin olive oil and sprinkle with salt and pepper. For chicken: Cut boneless chicken breast into 1" chunks and marinate in 1/4 cup yogurt. BROILED CHICKEN BREAST WITH CILANTRO AND LIME Combine 3 Tbsp peanut oil. Grill until brown and cooked through (about 7 minutes). Spread half in a pan and add the chicken. Remove from pan. GRILLED CHICKEN WITH PESTO SAUCE For pesto: In a blender or food processor. 1 small onion (minced). an orange. stir in some chopped garlic. In same pan. you'll find it in your market's international aisle). cover. Paint with pesto and serve. and salt and pepper to taste. Divide a pound of ground lamb into quarters and form into patties around each piece of cheese. CHICKEN BRAISED IN SOY SAUCE AND LEMON Brown bone-in chicken pieces in a few tablespoons of olive oil. Add salt and pepper to taste. Broil until cooked through. sprinkle meat with more salt and pepper. a pinch of cayenne. GRILLED CHICKEN WITH WASABI SAUCE For sauce: Combine 1 Tbsp minced garlic. about 10 minutes. turning the pieces once. Add lemon juice and more soy sauce to taste. 1 Tbsp minced fresh ginger. 2 Tbsp chopped cilantro leaves. Grill for about 4 minutes per side. For chicken: Brush boneless breasts with olive oil and grill for 10 minutes. (Don't think you can become a dazzling chef? Yes. CHICKEN TIKKA WITH YOGURT SAUCE For yogurt sauce: Mix 1 cup yogurt with 1 tsp minced garlic and some lemon juice.
1 tsp Dijon mustard. GRILLED COD WITH BASIL DIPPING SAUCE For sauce: Combine 2 Tbsp water. 1 minced shallot. 1 Thai chili (seeded and thinly sliced). Toss the seafood with 1/2 cup minced fresh parsley. Saute chicken until browned and cooked through. Chop half a red onion. Roast about 15 minutes. and 1 1/2 pounds of peeled raw shrimp. After 30 seconds. egg. 1/4 cup chopped fresh dill. and cook for 5 minutes. Cover. and 1 cup chicken stock. and drain. 1 tsp paprika. and 1/2 cup sliced fresh basil. 2 Tbsp rice vinegar. 1/4 cup olive oil. Toss with greens and vegetables. and salt and pepper to taste. Whisk together the juice of 2 limes. vegetables. Cook. remove from heat. Mince 2 cloves of garlic and add to the shrimp mixture along with 1 tsp minced ginger. Add lemon juice and other seasonings to taste. Remove from pan. until cooked through (8 to 12 minutes.over the chicken. Mix 1 Tbsp minced fresh tarragon. Spoon the sauce over the chicken. Season 1 pound of cod with salt and pepper. Reduce heat. Toss 4 cups salad greens with 1 cup torn Thai basil leaves. Cook for about 3 minutes. let sit for 10 minutes. garnish with chopped scallions and cilantro.) GRILLED SHRIMP SALAD WITH CHILI AND BASIL Grill peeled raw shrimp until firm. 1/2 cup chopped fresh parsley. and 1 cup chicken stock. 1/8 tsp red-pepper flakes. Toss all together and serve. 1/2 tsp sugar. Place chicken in a baking dish with 1 Tbsp olive oil. 1 Tbsp capers. In the same pan. a tomato. 1 Tbsp sugar. 2 Tbsp soy sauce. about 3 minutes per side. add 8 ounces each of scallops and peeled raw shrimp. and serve. 1/3 cup sherry vinegar. sauté 1/2 cup minced onion until soft. Serve with the herb sauce. 1/8 tsp nutmeg. Shake salt and pepper onto chicken cutlets. Add 1 Tbsp minced fresh ginger. . SAUTÉED CHICKEN WITH WARM SPICES Heat 4 Tbsp peanut oil in a large skillet. Top a bowl of lettuce with the meat. cook over medium heat until reduced. KUNG PAO SHRIMP Combine 1 Tbsp dry sherry or Shaoxing wine. 1/2 tsp cornstarch. a diced shallot. Remove from heat and stir in 1 tsp sesame oil and a chopped scallion. 1/4 tsp ground cinnamon. (Be a better cook this year with these 30 Tips from Top Chefs. 1 tsp minced garlic. and 1 Tbsp water. and salt and pepper to taste. turning once. 1/4 cup minced red onion. and 1/2 cup crumbled blue cheese. then dredge them in flour seasoned with cayenne pepper. MEDITERRANEAN SEAFOOD SALAD Cut 1/2 pound of any firm white fish into half-inch chunks and drop into boiling salted water. COBB SALAD Dice 6 slices of cooked bacon and 2 cooked boneless chicken breasts. HERB-ROASTED CHICKEN CUTLETS Heat oven to 325°F. Garnish with 2 oz chopped roasted peanuts. Lay shrimp on top and serve. the herb mixture. 1 Tbsp fish sauce. Heat 2 Tbsp canola oil and cook a few dried chili peppers over medium heat until slightly blackened. and salt and pepper to taste. and 1 diced cucumber. an avocado. and a hard-boiled egg. add 1 tsp sugar and 3 Tbsp soy sauce. Add chopped cilantro leaves and lime juice. Whisk together 2/3 cup olive oil.
Add 1/2 cup flaked smoked salmon. Add 2 chopped tomatoes. Sprinkle 1 pound of salmon with salt and pepper to taste. 1/2 cup chopped cilantro. Garnish with sour cream. about 10 minutes. Remove eggs from the heat when just set. 1/4 cup .depending on thickness). For fish: Sprinkle swordfish with salt and pepper and grill on one side for 5 minutes. Serve with salsa and lime wedges. and a chunk of peeled fresh ginger (to taste) and blend until chunky-smooth. 1 tsp pepper. 3 Tbsp lime juice. check out Guy Gourmet today! RED SNAPPER MEUNIERE Heat 1 Tbsp olive oil in a pan. GRILLED TUNA STEAK WITH CORN AND TOMATO RELISH For relish: Heat 1 tsp olive oil in a skillet. 1/2 cup chopped mint or Thai basil. heat 2 Tbsp olive oil. and continue cooking until it reaches desired doneness. turning once. turn. Serve with lemon wedges. and/or watermelon with 1/2 cup each of diced bell pepper (any color) and red onion. combine 1 Tbsp fish sauce. VIETNAMESE-STYLE STEAK In a food processor. 2 Tbsp milk or cream. OVEN-FRIED FISH FILLETS Preheat oven to 450°F. 1 tsp sugar. Cook for 30 seconds. GRILLED SWORDFISH WITH FRUIT SALSA For salsa: Mix half-inch squares of papaya. 1/4 cup rice vinegar. Serve with the sauce. GRILLED BEEF SALAD WITH MINT Cook 1 pound of beef tenderloin to medium-rare. Cook for 4 minutes. about 2 minutes. top with minced parsley. serve with the relish. Grill. and salt and pepper to taste. Sprinkle fish fillets with salt and pepper. 1 Tbsp dark sesame oil. 1 tsp ground cumin. combine 1/4 cup peanut oil. turn and cook to desired doneness. to desired doneness. Serve with the sauce. SMOKED SALMON SCRAMBLE Whisk together 4 eggs. and salt to taste. 2 carrots. 2 Tbsp minced chilis. Add fillets and drizzle with a little oil. Pulse until finely chopped. For more great cooking tips and recipes from the world's top chefs. turn. PAN-COOKED SALMON WITH MISO-CARROT SAUCE For sauce: In a food processor. For fish: In a pan. 2 cloves garlic. pineapple. Toss 4 cups lettuce with 1 cup torn mint leaves. Grill steak to desired doneness and serve sliced on a bed of greens with the sauce. 3 Tbsp mild/sweet miso. Cook second side until firm to the touch (2 to 4 minutes). Add eggs and reduce heat. Cook kernels from 4 ears of corn until lightly browned. then drain and dredge in bread crumbs seasoned with salt and pepper. 2 chopped shallots. Cook until brown on one side (about 3 minutes). dredge in flour. Bake 8 to 15 minutes. Soak fish fillets in 1 1/2 cups milk. Heat 2 Tbsp butter until it gets foamy. 1/4 cup chopped cilantro. Drizzle with lemon juice and olive oil. Add salt and pepper to taste. some salt and pepper. pushing eggs from the pan edges into the center. 1 Tbsp olive oil. remove from heat. Coat the bottom of a baking pan with 2 Tbsp olive oil. and 1/4 tsp cayenne. mango. 2 Tbsp lime juice. Stir frequently but gently. 1 small seeded Thai chili. For fish: Sprinkle tuna with salt and pepper. and salt.
Heat 1/4 cup olive oil in a pan. Heat 2 Tbsp olive oil in a small pot. Stir in 1 Tbsp butter and juices from under the resting meat. add 1/2 cup dry white wine. AND HAM In boiling salted water. Remove. and steam for a few minutes. cook for 2 minutes. season with salt and pepper. Remove. drain. LAMB MEDALLIONS WITH SHALLOTS. It is found when you make this Juicy Beef Tenderloin. Whisk together the juice of 2 limes. Cook 1 1/2 Tbsp minced garlic in 1 Tbsp peanut oil until slightly brown. we may have found man's reason for loving meat. Stir in 2 cups shelled edamame and cook until tender (about 8 minutes). turning once. STIR-FRIED SPICY BEEF Thinly slice 1 pound of flank steak across the grain into bite-size pieces. Add 1 pound of chopped spinach and cook until just wilted. AND RED WINE Cut 1 pound of lamb loin into 3/4-inch-thick rounds and sprinkle with salt and pepper.minced red onion. Thinly slice beef and add its juices to the dressing. In same pan. cook 8 ounces of ground pork until brown and crisp. Serve lamb with the sauce. Add 1 tsp ground cumin and 1 1/2 cups chopped tomatoes. Add salt and pepper. about 3 minutes. cover. In 2 Tbsp olive oil. Cook in 1 Tbsp peanut oil until no longer pink. cook for 10 minutes. cook a chopped onion and 1 Tbsp minced garlic until soft. Cook 1 1/2 Tbsp minced garlic for 10 seconds. Spoon sauce over meat. For sauce: Add 1 Tbsp minced shallots to pan cook for 2 minutes. Return pork to the pan. Cook for 2 to 3 minutes per side. TARRAGON. cook 2 cups chopped leeks and 1 . THAI-STYLE STIR-FRIED PORK Cut 1 pound of pork shoulder into bitesize pieces. 2 Tbsp fish sauce. Add leaves. 1 Tbsp soy sauce. turning once. 1/8 tsp cayenne. Serve chops with a mound of greens and lemon wedges. and garnish with cilantro. separating stems from leaves. and 1 Tbsp water. Add the pork. Broil for about 5 minutes per side. Also. Serve meat over salad drizzled with dressing. about 3 minutes. Serve with parsley and lemon wedges. and cook until softened. and 1 diced cucumber. Add 1 tsp minced tarragon and 1/2 cup red wine. Pour off fat. Chop 1 pound of Swiss chard. Add 1 Tbsp soy sauce and the juice of half a lime and serve. Chop 1/2 cup basil and mix with beef. and the juice of half a lime. EDAMAME WITH GROUND PORK In 2 Tbsp olive oil. CABBAGE. Add lemon juice and a few capers. Dredge pork medallions in flour seasoned with salt and pepper. Remove lamb and set aside. simmer until liquid is reduced by half. cook 3 cups chopped cabbage until tender. WHITE BEANS. Stir and serve. Remove pork from the pan and pour off all but 2 Tbsp fat. stir in stems. Add beef-basil mixture and 1/4 Tbsp red-pepper flakes. BROILED LAMB CHOPS WITH SWISS CHARD Sprinkle 2 lamb chops with salt and pepper. SAUTEED PORK MEDALLIONS WITH LEMON AND PARSLEY Cut 1 pound of pork tenderloin into half-inch-thick slices and pound to quarter-inch thickness. 4 to 5 minutes. Heat 1 Tbsp butter in a pan and cook lamb until brown on both sides. and cook until wine is almost evaporated.
VEAL CUTLETS WITH ROSEMARY AND PARMESAN Combine 1/2 cup grated Parmesan. Heat 3 Tbsp butter in a baking dish. Spread out spinach. combine 2 cups drained canned beans (white. BEAN-AND-CHEESE BURGER In a food processor. GRILLED CHICKEN. add swordfish steaks. Crack 1 egg into each and top with salt. Grill. Add 2 sprigs thyme. subscribe to the Guy Gourmet Newsletter for free! CHORIZO AND BEANS Cut about 1/2 pound of chorizo into chunks and bury in a pot filled with 4 cups canned cannellini beans and dried chili or red-pepper flakes to taste. Mash an avocado with 2 Tbsp minced shallot or onion. 1 egg. Add water until the mixture is the consistency of yogurt. yellow. cook 2 pounds of spinach for 1 minute. and salt and pepper to taste. 1/2 cup grated mozzarella cheese. Shape into patties and cook in a pan coated with cooking spray until browned on one side. Serve the shrimp and guacamole with 4 heated flour tortillas. 1 tsp garlic. In an ovenproof skillet. Heat 1/4 cup olive oil. about 5 minutes. 1 tsp diced chili. For more great recipes sent straight to your inbox.chopped celery stalk until softened. making 8 nests. Drain. Serve with lemon quarters. Parmesan. Cook in the oven for 5 to 10 minutes. 3 to 5 minutes per side. add spinach. 3 cups drained cannellini beans. GARLICKY SHRIMP FAJITAS WITH GUACAMOLE Cook minced garlic cloves in canola oil until fragrant. Cook. and chop. sprinkle with salt and pepper and cook until no longer pink (about 3 minutes). cool. then purée with 1 Tbsp minced fresh ginger. browning all sides. until browned (less than 5 minutes total). AND VEGETABLE SKEWERS Cut . and serve. PAN-ROASTED SWORDFISH WITH PEA PURE Preheat oven to 500°F. Season with salt and pepper. and salt and pepper. and toss to coat. Dredge quarter-inch-thick veal cutlets in crumb mixture. squeeze out excess liquid. Serve fish on top of mixture. pepper. and bread crumbs. salt. 1/2 cup chopped ham. adjust seasoning. Warm on a stove over medium heat (about 10 minutes). then cut into half-inch-thick slices and serve. heat 2 Tbsp olive oil. Serve with grated Parmesan. In boiling salted water. or red miso paste. until almost cooked through but slightly pink in the center (10 to 15 minutes). or garbanzo). about 5 minutes. and pepper and cook until browned. boil 2 cups of peas until tender. turning once. MISO-GRILLED PORK TENDERLOIN Rub a pork tenderloin with 1/4 cup white. red. turn and cook on other side until firm and browned. 1/2 cup bread crumbs. Add 1 pound of peeled shrimp. SAUSAGE. 1 cup chicken stock. Cook until heated through. 1 Tbsp minced fresh rosemary. 1/2 cup rolled oats. BAKED EGGS WITH SPINACH Preheat oven to 350°F. black. a quartered onion. a squeeze of lemon juice. and cabbage. Pulse until chunky. Meanwhile. 1 Tbsp chili powder. adding liquid to hold the mix together. Let sit for 10 minutes. and salt and pepper. Bake for 15 to 20 minutes or until yolks are just set and whites are solidified.
Cool and refrigerate for 24 hours so the flavors can meld. Read more at Men's Health: http://www. Dijon mustard. squeeze grilled lemon over the dish. Lower heat and simmer about 4 hours until thickened. Click here for our Ultimate Grilling Guide for men.com/jimmy-bartender/usesbeer/page/2#mobify-bubble#ixzz2KEoVxN00 . Cut an eggplant into 1-inch cubes and 2 red bell peppers into 2-inch pieces. diced 3 cloves garlic. brown sugar 1 Tbsp balsamic vinegar 2 Tbsp each Worcestershire sauce. diced 1 medium banana pepper. alternating ingredients. (It's easy to get your protein fill by throwing your food on the grill. minced 2 Tbsp capers 5 ripe tomatoes. Tabasco. diced 1 small can tomato paste 1/3 c each wine vinegar. soy sauce.) Read more at Men's Health: http://www. horseradish. Thread pieces onto skewers.menshealth. and sprinkle with salt and pepper.com/nutrition/37-protein-packedrecipes?onepage=1#ixzz2KEnglHlk MAKE BEER BARBECUE SAUCE Ingredients: 1 medium Spanish onion. Cut a lemon into 8 wedges. olive oil. honey. Then baste everything but the dog with it. oregano 2 Tbsp fresh ground pepper 1 tsp cumin Dash of ground clove 12 ounces amber ale or porter Combine all ingredients in a large saucepan and boil for 10 minutes.boneless chicken breast and your favorite sausage into 1-inch chunks.menshealth. Grill for 10 to 15 minutes and remove pieces from skewers.
and peel." he says. For a truly unique blend of chile heat.. JUST ENOUGH SMOKE: Broiling some (not all) of the chilies adds the right level of char. Bell 2. from raw oysters to scrambled eggs. Jalapeno 6. . rich smoke. and great flavor. But even if you're convinced that your wings are the best in town. you have to make your own. and four jalapenos. Anaheim 3. and author of American Flavor. a poblano. "It tastes great on anything. with a total weight of 1 1/2 to 2 pounds. says Andrew Carmellini. Serrano 2. or crank up the heat by choosing peppers at the more incendiary end of the spectrum. Look for a combo of at least four peppers.PROJECT 1 HOT SAUCE WHAT YOU'LL NEED large stockpot four 8-ounce resealable glass bottles funnel adhesive labels ANYONE CAN BUY A decent bottle of hot sauce. both in New York City. Start with Carmellini's balanced blend of chilies. MILD 1. cover with plastic. Carmellini has concocted a multi-chile formula that's so versatile you'll want to keep a bottle parked on your kitchen table at all times. Transfer to a bowl. Char the Chilies On a sheet pan. vinegar bite. Mix and match these to suit your heat tolerance level. two Anaheims.. wait 10 minutes. says Carmellini. Choose your peppers For the best depth. 1. Carmellini uses a red bell pepper. you want a mixture of fresh peppers in a range of heat levels. Seed and chop all the peppers. broil the poblano and Anaheim chilies (or half of whatever you're using) until blackened.HOT 6 1. chef at The Dutch and Locanda Verde. they're not really yours if you slather them with a mass-market condiment. Just make sure your friends are given fair warning when you hand them a bottle. Poblano 4. Fresno 5.
transfer the pepper mixture to a blender and puree until smooth. 1 Tbsp honey. While the bottles are still very warm. until the peppers are tender. fill them with hot sauce using a spouted cup (or a ladle) and a funnel. 5. or use it to heat up a Bloody Mary. Bring to a simmer on medium high and cook. 2 tsp cayenne pepper. about 1 hour. 1/3 cup chopped onion. Simmer the Mixture Pairing the chilies with seasonings and spices deepens the flavor. Season to taste with salt. owner of New York City's renowned Sullivan Street Bakery and Co. 1 chopped garlic clove. It happens to be surprisingly . bacon cheeseburgers and hot wings! Check out the brand-new Grill This. 4. My Pizza). but we like a rustic texture. supple dough in your hands. In a large stock-pot.3. Bottle the Brew Let your hot sauce cool to room temperature. or run them through the dishwasher. Carmellini says. (For a perfectly silky hot sauce. and 1 1/2 cups water. Label them and store them in the fridge for up to 1 month. stirring occasionally. USE IT: Add your hot sauce to marinades and stir-fries. and the author of My Bread (and most recently. "I started making bread to impress my college sweetheart." he says. It worked for Jim Lahey. Wash four 8-ounce resealable glass bottles or jars with soap and hot water. 1/3 tsp ground coriander.) Clean the pot and return the hot sauce to it. Grill off your gut with BBQ chicken. Not That! PROJECT 2 BREAD FORGET FLOWERS-BRING HER a loaf of homemade bread and she'll be soft. Puree the hot sauce Working in batches. combine the chopped chilies with 1 cup cider vinegar. while vinegar adds another kind of kick. you could strain it through a fine-mesh sieve. spike mayo with it for a sandwich spread.
onto a floured work surface. 2. Mix the dough In a medium bowl. Start the Slow Rise Cover the bowl and let the dough sit at room temperature until the surface is dotted with bubbles and the dough has more than doubled in size. on a clean.easy—if you use Lahey's no-knead method. "You can knock this out of the park on the first try. which will be loose and sticky. Lightly flour your hands and then Lift the edges of the dough toward the center. add 1 1/2 cups roughly chopped pitted kalamata olives (drained) to the flour and omit the salt. If the dough feels tacky. Preheat the Pot Half an hour before the end of the second rise. 12 to 18 hours. dust it lightly with flour. draft-free spot to rise until it's almost doubled and holds an impression when poked with a finger. Even better. nudging and tucking the edges to make it round. about 30 seconds. 1 to 2 hours. Add 1 1/3 cups cool water and mix with a wooden spoon until you have a wet. 4. 3/4 cup of rye flour. PLAN AHEAD: Start the rise at night and you can bake in the morning. reduce the bread flour to 2 1/4 cups and add 3/4 cup of whole-wheat flour. Place the dough. Lahey promises. For olive bread. Increase the yeast to 3/4 tsp and the water to 1 1/2 cups. sticky dough. Shape and finish the dough Scrape the dough." WHAT YOU'LL NEED clean dish towel 4 1/2-to 5 1/2-quart heavy ovenproof pot with lid potholders flat wire rack 1. 3. seam side down. 1 1/4 tsp of salt. place a rack in the . increase the yeast to 1/2 tsp. stir together 3 cups of bread flour. Fold the towel loosely over it and place in a warm. CHANGE IT UP For whole-wheat bread. increase the yeast to 1 1/2 tsp. and 1/4 tsp of instant yeast. reduce the bread flour to 21/4 cups and add. floured dish towel. For rye bread.
Drizzle in olive oil and red-wine vinegar. forming a good crust and moist crumb. AN OVEN WITHIN THE OVEN Baking the bread in a covered pot traps the steam. In a large bowl with a spout. IN 5 QUICK PICKLES Divide 1 3/4 lb thinly sliced Kirby cucumbers. They're flavored spirits. an array of infused-liquor jars lined up on a shelf looks a hell of a lot cooler than a bottle cap collection.lower third of your oven and preheat the oven to 475°F." says Marcus Samuelsson. "But when you and I infuse something.Y. the owner of New York City's Red Rooster Harlem and Ginny's Supper Club restaurants. put it on a rack to cool thoroughly." And let's be honest—in terms of kitchen decor. or make panzanella: Soak big cubes of bread in water for a minute. shaved red onion. and "flavored" usually means a combination of sugar. 1 1/2 tsp peppercorns. Remove the Lid. 7 with honey liqueur. season with salt and pepper. Cover the pot and bake the bread for 30 minutes. Then uncover and bake until it turns deep chestnut but isn't burnt. we know exactly what's in it. and quickly but gently invert the dough into the pot. and torn basil. pick up a copy of Eat This. D. Store in the fridge up to 3 months. 2/3 cup sugar. combine 1 quart white vinegar. and 10 sprigs fresh dill between two 1quart jars. 1 Tbsp each coriander and mustard seeds. at least 1 hour. 5. and your house cocktails will never be the same again. The problem is. Set a covered 4 1/2-to 5 1/2-quart heavy pot (such as Le Creuset) in the center of the rack to heat up for 30 minutes. "There's nothing artificial. squeeze out the liquid. and 5 tsp kosher salt. For essential fitness foods for men. USE IT Toast slices and rub them with garlic for crostini. Even Jack Daniel's now spikes its famous Old No. Refrigerate for 1 day before eating.I. Use potholders to carefully remove the bread from the pot. Lahey says. Bake the bread Using potholders. stir until dissolved and pour into the jars. Not That! 2012 today! PROJECT 3 INFUSED LIQUOR WHAT YOU'LL NEED wide-mouth jars sieve assorted resealable glass bottles or flasks funnel WE'VE ALL SEEN THE shelf-buckling load of fruit-flavored spirits at the liquor store. we're actually tasting fresh flavors. colorings. few of the offerings at the liquor store are true infusions. and fake-tasting additives. 2 bay leaves. Pick the formula that speaks to you. then toss with tomato chunks. dust the dough Lightly with flour. page 172). build a BLT (with homemade bacon. 15 to 30 minutes. seam side up. . take the preheated pot out of the oven. and toss. Unfold the towel.
Coffee Add 1/2 cup of your favorite roasted whole coffee beans. but there's no need to waste money on the expensive stuff. reposado tequila. For each dose that you add of the flavoring ingredients below. VODKA Cucumber Peel 1 large cucumber (the peel can make the infusion bitter) and cut it into thick slices. Citrus Cut away the peel of .) KEEP YOUR BOOZE STRAIGHT If you have multiple infusions going on. you'll need a fifth of vodka. a 12-year-old whiskey will be lost to the ingredients you add. and then dump them immediately into the jar or bottle. 3. Score Cheap Booze You can infuse any spirit you like. Pick your flavoring BOURBON Figs Puree 1/2 cup dried.1. 2. Peanuts Roast 1 cup salted or unsalted peanuts at 350°F for 12 minutes. stemmed figs (pitted prunes work too) with a splash of bourbon in a food processor. slap labels on your jars with the date and the flavorings for each one. Fennel and caraway Pan-toast 2 Tbsp caraway seeds in a dry skillet until fragrant. leaving enough space for the flavorings. make sure your flavorings fit through the neck. say. (If using a bottle. Choose your vessel Pour your booze into a wide-mouth jar or bottle. or bourbon. so the nuances of. and thinly slice one-third of a fennel bulb. Most of the flavor will come from the infusion.
lemons. Lemongrass and ginger Add 1/4 cup chopped fresh ginger and 2 lemongrass stalks. "Start with good meat from a butcher and cure it yourself. run the liquid through a sieve and then funnel it into a clean bottle or jar. "Funnel it into a flask. When the liquor achieves the right flavor level or after a month has passed. it's impossible to know what quality you're getting. and bigger chunks of aromatics might take longer. Then lightly mash the fruit. D. and give it to him just like that.2 or 3 oranges. 4. chef and butcher at Red Apron Butchery in Washington. not effort: Steep pork belly in salt and spices for a few days." says Nate Anda. It's unique and it shows you thought about him. put a buddy's name on it. tossing any seeds. In a large bowl. But how do you make bacon better? "With the supermarket stuff. Chilies Quarter 2 or 3 fresh serrano. USE IT "Infused spirits make great gifts for guys. sliced into rings. TEQUILA Pineapple Peel. WHAT YOU'LL NEED large rimmed baking sheet 2 large resealable plastic bags flat roasting rack instant-read thermometer 1." PROJECT 4 BACON EVERYTHING'S BETTER WITH BACON. and finish it with a slow roast. jalapeno. combine the curing mix ingredients below. and/or limes (1 to 2 if they're large). Steep the Concoction A full-flavored extraction takes about 2 weeks to create." says Samuelsson. and cut up a ripe pineapple to yield 1 cup of chunks. but taste the liquor along the way to be sure: Juicier fruits can infuse faster. Season the pork Cut a 5-pound pork belly in half and set the halves on a large baking sheet or roasting pan. tough outer leaves removed. Place each half into its own . or use canned pineapple chunks in juice. core. grapefruits. or habanero chilies to expose the spicy ribs and seeds.C. and you'll taste the Layered richness of real bacon. Add the pork belly pieces to the bowl and liberally rub them with the salt mixture." Anda's easy home-curing method takes time.
until the nuts are a rich brown. Or you can slice it thick to pan-sear for the best BLT you've ever eaten. It'll also toughen to the touch as it cures. IN 5 DARK-ROASTED PEANUT BUTTER Place 3 cups shelled peanuts onto a rimmed baking sheet and bake at 350°F. Transfer to a food processor. 2 1/2 cups Diamond Crystal kosher salt 2 1/2 cups packed brown sugar 3 3/4 tsp each cayenne pepper and ground allspice 2 1/4 tsp ground ginger 1 3/4 tsp ground pepper 1 tsp curing salt (optional) 3 3/4 tsp crushed juniper berries (optional) 1 bay leaf. shaking the pan once or twice. along with cooking times and temperatures. Stash one in the freezer for later use (it'll keep for 3 months there) and refrigerate the other to enjoy for up to 2 weeks. For crunchy.I. rinse off the salt mixture. It keeps in the fridge for several months. D. squeeze out the air. Here's Anda's favorite curing blend. Cook the beef until the internal temperature is 120-125°F for medium. Then open the bags. Cook until the pork is firm to the touch and reaches an internal temperature of 145°F. you can smoke the bacon instead of roasting it. Roast the Meat Remove the pork from the bags. Place the pork pieces in a roasting pan or on a baking sheet. (The cooking time may vary depending on the size of the tenderloin. Now put them back in the fridge. During this period the meat will change color from pink to dull reddish-brown. 4. Cure the Pig Refrigerate the seasoned pork for 2 days. TAKE IT OUTSIDE For even more depth of flavor. so a thermometer is the ideal measure of doneness. Visit MensHealth. and place on a rack in a roasting pan. you can cut it into small chunks to fry and add to a Cobb salad. For a quick summer pasta.resealable plastic bag. and preferably on a flat roasting rack for more even cooking. you can cure bacon just by using salt. and thyme.com/nutrition/you-canmake?fullpage=true#ixzz2KEpF3GsP Whole Roasted Beef Tenderloin Recipe courtesy of Chefs Eric and Bruce Bromberg What you’ll need: Beef tenderloin (plan on at least one pound of meat for every four people) Kosher salt Cracked black pepper Dried thyme How to make it: 1. Preheat the oven to 475°F. pour out the liquid. saute the bacon with thinly sliced leeks until the meat is crispy. 20 to 25 minutes.com/smoked-bacon for details on how to set up your grill for smoking. Read more at Men's Health: http://www. Preheat the oven to 200°F. THE SPICE IS RIGHT Technically. Finish the Bacon Let the bacon rest at room temperature for 1 hour.) . 3. spacing it every two inches or so (as shown in the photo). Season the tenderloin liberally with salt. USE IT Since your bacon is in a slab rather than presliced. add 1/2 cup of coarsely chopped nuts to the finished PB. add 3/4 tsp salt and 2 tsp peanut oil. Wrap each piece of bacon in plastic wrap and place it into a resealable plastic bag. black pepper. about 20 minutes. and reseal. and pat dry.menshealth. and blend until smooth. and seal. Refrigerate the bacon for 2 more days. BETTER BACON Curing the bacon helps preserve it and seasons the meat from the inside out. then finish with thawed frozen peas and a drizzle of cream. But adding a subtle blend of aromatic spices deepens the flavor.Y. Use the twine to tie around the meat. squeeze out the air. Pull the skin away from the meat and discard. blitzed to a powder in a spice grinder 2. 2. about 3 hours. but flip them over so the other side of the belly is now on the bottom.
) Apache Sweat Lodge Burger Recipe by Jeff Tunks.C. D. Tap & Shake in Washington. chopped 2 dried chile de arbol peppers. about 4 minutes on each side . 3.menshealth. turning occasionally with a wooden spoon. or grill pan to medium heat. executive chef of Burger. Heat a well-oiled grill. Shape the ground beef into 4 patties about 4-inches wide and ½-inch thick. to taste.menshealth. Season with salt. and allow to sear. and set aside. In the same manner you charred the ingredient for the sauce.” Heat an un-oiled cast iron skillet over medium-high heat (turn on your stove’s exhaust fan and crack a window for smoke ventilation). about 5 minutes Read more at Men's Health: http://www.com/guy-gourmet/build-ultimate-spicyburger#ixzz2KJ4FoN1U 2. until evenly darkened. Make the “XXX sauce.3. about 5 minutes. working in batches if needed. cut about ¼-inch thick 4 thin slices of red onion Pickled jalapeno pepper slices 4 slices pepper jack cheese How to make it: 1. Place the patties on the hot surface. stems removed 2 garlic cloves 1 Anaheim pepper 1 Poblano pepper 1 ½ lb 80/20 ground beef Sea salt and freshly ground black pepper Canola oil 2 Tbsp unsalted butter 4 Brioche or Kaiser buns 8 leaves green leaf or Romaine lettuce 4 tomato slices. What you’ll need: ¼ large yellow onion. Add the onion and chile de arbol peppers to the pan and char. Remove the peppers from heat. seeded 2 Roma tomatoes. 5 to 10 minutes.com/guy-gourmet/build-ultimate-spicyburger#ixzz2KJ49OLEp Transfer the content of the skillet to a food processor or blender and process until smooth. Allow the meat to rest for at least 15 minutes before slicing and serving. dice. blacken the Anaheim and Poblano peppers in a dry cast iron skillet over medium-high heat. (Here’s Why Your Meet Needs to Rest. Season with salt and pepper. cast iron skillet. allow to cool.* Read more at Men's Health: http://www. Add the Roma tomatoes and garlic cloves and char until well blackened and blistered.
tacos. Makes 4 burgers. cut-side down until golden brown. Set aside. Read more at Men's Health: http://www. In a large bowl. melt the butter in a large sauté pan over medium-high heat. and XXX sauce. While the burgers cook. Read more at Men's Health: http://www. 4. minced 1 tsp lemon juice 1 tsp lemon zest 1 tsp lime juice 1 tsp lime zest ½ tsp Worcestershire sauce 2 Tbsp chopped cilantro Dash sea salt Dash white pepper How to make it: 1.com/guy-gourmet/whip-mindblowing-jerky-butter#ixzz2KJ4oIe5g . CO What you’ll need: 1 stick unsalted butter. Read more at Men's Health: http://www. tomato. Toast the buns. or as a dip for tortilla chips. executive chef of Kachina Southwestern Grill in Denver.menshealth.menshealth. red onion. softened to room temperature ½ cup finely chopped jerky 1 small shallot. to taste. spoon the butter into an ice cube tray and freeze until ready to use. place the cooked patty on the bottom half of a bun.for medium. To store. you can roll the butter into logs using plastic wrap and then stash them in the refrigerator.menshealth.com/guy-gourmet/build-ultimate-spicyburger#ixzz2KJ4Ls7U6 5. pepper jack cheese. pickled jalapeno slices. Add the lettuce.menshealth. Or. about 3 minutes. mix together all the ingredients until well incorporated. To assemble a burger. minced 1 large garlic clove. It’s also great on scrambled eggs. *Note: You will have extra XXX sauce leftover.com/guy-gourmet/whip-mindblowing-jerky-butter#ixzz2KJ4ib09B 2. Read more at Men's Health: http://www.com/guy-gourmet/buildultimate-spicy-burger#ixzz2KJ4VY9Mz Jerky Butter Recipe by Patrick Hartnett. Anaheim and Poblano peppers.
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