A few weeks ago we asked you all if cooking was manly. The answer was clear. Yes, cooking is manly. Very manly in fact. An astounding 1,957 of you said yes, while only 88 said no. Many of you in your comments discussed some of the food you like to prepare. Grilling and cooking breakfast seemed to be popular meals to prepare among men.
While I was reading the comments, I thought it would be cool if we could compile all the Art of Manliness readers’ favorite man recipes into an ebook that we could all enjoy. I’ll admit my cooking repertoire is limited to pancakes, eggs, and grilling meat. But even my meat grilling ability is bland because I don’t know too much about seasoning or marinades.
So I propose a group writing project wherein we create an Art of Manliness Man Cookbook.
How it works
Submit your recipes. If you have a recipe you’d like to share, send it to artofmanliness at gmail.com. We’re looking for any and every kind of recipe. BBQ, breakfast, fish, wild game, drinks, holiday food, deserts, dutch oven, camp food. . . you get the idea. The more variety the better. Please include a list of ingredients needed for the item and detailed instructions on how to prepare it. We want to credit who submitted the recipe, so please include your name and your location. (State or country is just fine). Deadline to submit is Friday, September 29.
I’ll create the FREE ebook. After we get all the recipes, I’ll format them into a nice ebook that will be available to download for free so we can start whipping up culinary masterpieces in our kitchens and out on the grill.
I’ll draw a winner. For every recipe you submit, your name will be submitted into a drawing for a $25 gift certificate to Amazon.com. We’ll be giving away two cards. The more recipes you provide, the better the chance you have to win the gift certificate.
I’m looking forward to your submissions! Bon appetite!
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Here’s my submission for the best meatloaf in the world:
2lbs. ground beef, lean
2 packets onion soup / recipe mix
2 eggs
1/2 cup oatmeal
1/4 cup teriyake sauce
1/4 cup BBQ sauce
Mix all ingredients (except the BBQ sauce) in a bowl thoroughly.
Transfer to metal bread-loaf pan and press it down so that fills the corners of the pan
Spread the BBQ sauce on top.
Bake at 350 degrees for 1 hour, or until internal temp reaches 165 to 170 degrees.
Let rest on counter about 15 minutes. The temperture will continue to rise and reach serving temperture, 180 degrees.
Darren
Massachusetts
Manly Salad:
What you need:
*3lbs. of ground beef or ground turkey
*Taco seasoning ($.68 at your local grocery store)
*Slice bell pepper and/or onion
*Salsa of choice
*Sour Cream
*Cheese
*Large pot and stirring spoon
*Oven or grill
*Water
Step 1:
Place large pot on grill or oven top (Medium Heat).
Step 2:
Throw 3lbs. of ground meat into large pot.
Step 3:
Brown meat in large pot, using spoon to break up chunks and turn meat periodically.
Step 4:
Once meat is browned, add taco seasoning and water; the back of the packet of taco seasoning should give you specific proportions, but generally one packet seasons one pound of meat with one cup of water added. For this recipe, I use 3 packets of seasoning and about 2.5-3 cups of water.
Step 5:
Continue stirring the browned meat/taco seasoning/water concoction until seasoning is evenly distributed throughout pot, and the water is just about boiling.
Step 6:
My favorite part: Add as much sliced bell pepper, onion, and salsa as you like. I usually use about 3 tables spoons of salsa and just throw in my vegetables until I think it looks good. Stir thoroughly.
Step 7:
Let it all boil for a few minutes–just long enough that the veggies start to soften on the outside without softening all the way through.
Step 8:
Dish it out into your favorite bowl of choice. Top it off with some sour cream, cheese, and additional salsa, and enjoy ’til your heart’s content.
Total time from Step 1 to Step 8: Less than 30 minutes. Whether you’re whipping up something quick after work or entertaining guests on the weekend, this recipe rocks.
It also can be adjusted to fit any quantity simply by changing the ratios of meat and seasoning, and, although I haven’t tried yet, I’m sure you could cook it in an open dutch oven while camping.
Cheers!
I am impressed with the variety of manly fare being offered on this page and have been happily reminiscing about a number of manly meals I have had the opportunity to partake in. That being said, I have noticed that some of the recipes featured here are a bit, umm, how should I put it – fancy? Often the best flavours come from the most basic of ingredients (kudos to the minimal seasoning on steak – I prefer prime rib with a dash of pepper/garlic) prepared in the simplest of ways.
So…
Build a campfire – need help? http://artofmanliness.com/2008/09/04/how-to-build-a-roaring-campfire/
Using your pocketknife, cut a 4-5 foot willow branch (green, not dry) that would be strong enough to hold 4 – 6 oz of meat at one end. Sharpen (whittling!) end of the stick with the pocketknife (note: if branch has a ‘Y’ at the end, all the better).
***Parenting note here: This is an excellent teaching moment for your son – how to handle a pocketknife without cutting your thumb – I have a scar***
Ingredients:
Coil Sausage of your choice (Ukrainian Garlic, Polish Kielbasa, or whatever) -2 to 2.5 inches in diameter
Bun of your choice
Mustard – you guessed it, of you choice.
Using your pocketknife cut off 4 to 5 inch length of sausage. Peel excess casing off sausage (if necessary). Impale on stick. Roast over fire until crackily and juicy. Slice lengthwise with pocketknife (note this can also be done before cooking – butterflied sausage!). Break open bun (DO NOT SLICE – I don’t know why this makes a difference, but it does) and place sausage in bun. Cover with mustard. Enjoy. Best on days when weather is drizzly – the fire is more smokey that way.
Recipe variations – kids can be eased into this culinary delight by giving them hotdogs. Heck, they can even roast them themselves!
i’m looking for a great bbq cookbook. i have been aching to make brisket.
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this was a really interesting and insightful post, thanks for putting it up
if anyone has a good bbq brisket recipe please post
I’m looking forward to checking out the recipes =D the only sad thing is that it won’t be bound masculinely (in leather or something) so that it can be shown off to all. =(
Here’s a very simple recipe that impresses the guests and in-laws every time. It’s easy to make and easy to remember.
SUPER-SIMPLE BAKED ZITI
Ingredients:
1 lbs. ziti pasta
1/2 lbs. (8 ounces) of shredded mozzarella cheese
1/2 lbs. (8 ounces) of shredded mild chedder cheese
1 jar of pasta sauce (try and avoid those with cheese in it)
Directions:
Preheat oven to 350 degrees. Prepare pasta as instructed and drain. Place pasta in a mixing bowl and add the jar of sauce, all of the chedder and half of the mozzarella cheese. Combine, do not stir (difference being that if you stir you’ll break up the noodles).
Pour mixture into an appropriate sized backing dish or casserole dish. The mixture should be a couple inches thick after pouring into dish. Add the remaining mozzarella cheese to the top of the pasta. Bake for 25 minutes. Let rest for 5 to 10 minutes and serve.
Serves 4 to 6, depending on how healthy your appetite is. In my house it serves 3 to 4 people.
Well maybe is a kind of late but, here it goes.
Farfalle al salmone.
(pasta with salmon)
Just get a nice and fresh salmon fillet (about 150grm), some dill (like 2/3 of a tea spoon), salt, pepper, olive oil, onion salt (just a bit), some evaporated milk, a bit of powered cinnamon (it’s the secret touch, just a little bit of it mimics the smoked taste) And just pepare aside some farfalle pasta (the one that resembles a tuxedo tie, farfalle is italian for butterfly)
Then just chop in little cubes the fresh salmon (don’t use the smoked sliced one, it can become a disaster) use the pepper, dill and a bit of onion salt, the put it on a pan with the olive oil at medium temperature for about 4 minutes -fish doesn’t take a lot of time for cooking, besides it’s chopped- then set temperature to low, add the evaporated milk and a small amount of powered cinnamon, stir for 2 or 3 minutes, and only then at the salt, set aside.
The farfalle pasta is made just adding it to boiling water, if itÅ› a good pasta won’t take more than 4 or 5 minutes to be al dente, just follow the instructions on the package.
You may serve it with a little of grated gouda or tilsit cheese….and bon apetit
Asian Meatloaf
1 (3 1/2-ounce) package plain rice crackers (such as ka-me)
1 pound ground turkey breast
1/2 pound lean ground pork
1 cup chopped green onions
1/2 cup hoisin sauce, divided (can be found in the asian food section)
1/2 cup chopped red bell pepper
1/2 cup drained chopped canned water chestnuts
1 tablespoon low-sodium soy sauce
1 tablespoon grated fresh ginger
1/4 teaspoon salt
3 garlic cloves, minced
2 large egg whites
Cooking spray
Preheat oven to 350°.
Place crackers in a food processor (or just smash the bejesus out of them) until finely chopped. Combine cracker crumbs, turkey, pork, green onions, 1/4 cup hoisin, and remaining ingredients except cooking spray in a large bowl.
Form into loaf and put into lightly greased bread pan. Spread remaining ¼ cup of hoisin sauce across the top. Bake at 350° for 30-35 minutes or until a thermometer registers 165°. Let stand 5 minutes. Serve with mashed potatoes or rice.
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