Man Made Meals: The Essential Cookbook for Guys
Steven Raichlen
Language: English
Pages: 640
ISBN: 0761166440
Format: PDF / Kindle (mobi) / ePub
Steven Raichlen really knows the pleasure men get from cooking, the joy they take in having the skills, the need to show off a little bit. His Barbecue! Bible books have over 4.7 million copies in print―and now he leads his readers from the grill into the kitchen. Like a Joy of Cooking for guys, Man Made Meals is everything a man needs to achieve confidence and competence in the kitchen.
Man Made Meals is about the tools and techniques (guess what, grillers, you still get to play with knives and fire.) It's about adopting secrets from the pros―how to multitask, prep before you start cooking, clean as you go. It's about understanding flavor and flavor boosters, like anchovies and miso, and it’s about essentials: how to shuck an oyster, truss a chicken, cook a steak to the desired doneness. It’s about having a repertoire of great recipes (there are 300 to choose from), breakfast to dessert, to dazzle a date, or be a hero to your family, or simply feed yourself with real pleasure. These are recipes with a decided guy appeal, like Blowtorch Oatmeal, Fire-Eater Chicken Wings, Black Kale Caesar, Down East Lobster Rolls, Skillet Rib Steak, Porchetta, Finger-Burner Lamb Chops, Yardbird’s Fried Chicken, Blackened Salmon, Mashed Potatoes Three Ways, and Ice Cream Floats for Grown-Ups.
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bottom and both sides of the knockwursts until browned and the cheese is melted, about 2 minutes per side (6 minutes in all), turning with tongs. Transfer the knockwursts to a platter. 5 Lightly brush the inside of each hot dog bun with the butter. Toast the buns buttered sides down on the grill, 1 to 2 minutes. Watch carefully as buttered buns can burn easily. 6 To serve, snip the strings off the knock- wursts. Slather the toasted buns with jalapeño mustard and place the knockwursts in
¼ cup vegetable oil, such as canola or extra virgin olive oil 4 cloves garlic, peeled and thinly sliced crosswise 4 to 8 jalapeño peppers, thinly sliced crosswise 1 Cut the chicken breast into matchstick sliv- 4 cups chicken stock (ideally homemade, page 549) or use a good no- or lowsodium store-bought brand 1 large ripe tomato, seeded and cut into ¼ -inch dice ½ cup coarsely chopped fresh cilantro 1⁄ 3 cup fresh lime juice (from 2 limes), or more to taste Coarse salt (kosher or sea) and
Green Chili Chili Verde T he email came early one morning in August. “We’ve got some real firebombs— how many pounds do you want?”The scorchers in question were Hatch chiles from New Mexico—offered by my go-to guy for exotic produce, Robert Schueller of Melissa’s. I ordered a case of the crop of tongue-blistering chiles from New Mexico’s Hatch Valley. With a grassy aroma and all-business bite, these chiles don’t have the sadistic burn of a habanero pepper, but a slow fire that makes you want to
sides with salt and pepper. gently simmer the chili verde, covered, until the pork is very tender, 2½ to 3 hours, stirring occasionally. (You can also cook the chili in a 275°F oven.) If the chili is too soupy, uncover the saucepan for the last 30 minutes of cooking to let some of the excess liquid evaporate. If desired, you can also stir in a spoonful of masa harina to thicken the chili. (Sprinkle it over the top, then stir.) If the chili is too thick, add additional chicken broth ½ cup at a
oils from Chile and California (buy Californian olive oil after the harvest in October and November) and, from the southern hemisphere, try olive oils from Australia and New Zealand. 168 SALAD Man Made Meals 05 salad_5th_aod.indd 168 2/20/14 2:26 PM 4 “Unfiltered oils” are just that—sold with a trace of sediment at the bottom. They are neither superior nor inferior to filtered oils; it’s a matter of personal taste. (Don’t worry if you see sediment in your olive oil—it occurs naturally.) 5
