Guy Food

Guy Food

Thursday, December 1, 2016

Meat and Potatoes ~ Satisfy!

Swiss Steak with mashed potatoes satisfies a meat and potato man like myself. For this dish, I like to use good quality round steak with little marbling as possible. Prior to cooking, marinate with olive oil, a dash of balsamic vinegar and a several sprinkles of meat tenderizer. When you are ready to cook, get out a large stove top pot with lid. Then cut your round steak into about palm sized pieces. Pour some olive oil in your pot and set on med heat. Toss in one whole chopped onion, saute until browned. Lay in your steak, brown on both sides.

Next, pour over the steak 1 and 1/2 cup of beef stock and add 1 small can of Red Gold tomato paste. This amount of liquid and paste provides a thick gravy. Cover and simmer on the stove for about 45-50 min on low heat. In the meantime, boil potatoes to mash. If you like, prepare a green veggie side or salad. And... Bob's your uncle or maybe he is not; just a saying I remember hearing from my aunt who was a great meat and potato cook in her own right.

Friday, April 22, 2016

A Hearty Sandwich is always the Best Guy Meal!

Today, thought I would a skillet grilled chicken, bacon and Asiago cheese sandwich on toasted ciabatta bread. Its simple, hearty and so so tasty.

Begin by searing chicken breasts (halved horizontally) on high heat in a little olive oil and coconut oil along with garlic powder, red pepper flakes, black pepper, salt and dried herbs: rosemary, basil and oregano. Once seared, cover and let simmer for 6-8 min on med. heat. Toast your ciabatta bread, both sides. Set out your desired condiments: mayo, or sriracha sauce, giardiniera relish, or whatever you prefer on your grilled sandwich. You can change up the cheese and use a slice of buffalo mozzarella with fresh red tomato.

After the 8 min. remove chicken breasts and set aside. Top with a few shaved slices of Asiago cheese. In the same skillet, cook your bacon. For this sandwich, I like to use a maple cured bacon.Why? Because, there is an added sweetness that just goes right with the hot condiments.

Put it all together and Dig in!

Friday, February 26, 2016

Cookin with the Grandkids!

Every guy is a kid inside and what better way to celebrate being a kid 'again' than cooking with the grand-kids. They like what I like ...burgers with mac and cheese. And, I mean mac and cheese on the burger. To make this kid and 'weight watcher' as in grandpa friendly, use good quality ground turkey for the burger meat. I like to simmer mine with dried herbs so that a tasty au jus develops; which of course, makes for a great dipping sauce.

Cook your pasta, drain when tender add a dollop of butter and then 1/4 cup of heavy cream along with 1/2 cup sour cream and as much grated cheddar as you possibly can, stir. When the burgers are done, serve on toasted rolls. Let everyone seated at the table put on their own amount of mac and cheese to top their burger. Kids also like to have their own dipping cup with au jus. So.. to each his/her own.


Tuesday, February 2, 2016

Pierogi and Smoked Sausage!

Guys let me tell you that if you ever have to cook for yourself, the simplest and most delicious hearty guy food is a plate of pierogi and smoked sausages. All you have to do is boil some water for the pierogi. The sausages, (bought fully cooked from your favorite Polish deli) just need to be warmed in the microwave. There is no need to fry them as you will lose flavor and juices from the meat.

10-12 Pierogi need about 8 min. in a rolling boil, water salted to taste.

Sour cream and bacon bits on the side are a must...

Enjoy! I sure did, and...a nice glass of
beet root juice to cleanse; my after dinner drink!

Wednesday, January 27, 2016

Its Been Awhile... but Iam a Busy Guy

Just getting over the holidays. Too much good food to mention. But, thought I would start the new year right by providing a list of food to pair with beer.  I just figured it would be good to get the juices flowing since Spring is two months away... well a bit a head of myself but I can hardly wait.

1- Cheese, right go figure... you thought cheese only went with wine. A sharp acidic cheese is served best with an acidic beer such as Belgian Gueuze *as recommended.  Me personally, I would go with a sharp cheddar and Pale ale.

2- Shellfish needs a spicy beer in my opinion. I would go with a microbrew with a citrus perk something like a Summer Shandy.

3- Smoked foods or fish need a semi-dry hearty ale preferably on tap. Unless, we are talking smoked and sweet barbecued foods then a more salty Pilsner to counter the sweetness of the barbecue sauce.

4-Fish needs only a clean Pilsner or golden lager by its side.

5- White meats go well with Pilsners too or try a nutty beer like a Black Walnut to boast about.

6-  Beef needs a dark red beer with a hearty reserve as it leaves the palette.

7- Pizza, well anything on tap is alright with me... after all we talking pizza.

8- Desert, only a raspberry or pear infused malt will do.

9- Chocolate, any good stouts and or just a Guinness!
10-  Biscuits/cookies or a candy bar, I can only think of a dark ale with a creamy prune flavor. 

*The list provided here contains some recommendations by Beverly Carnahan.