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OtherGround Forums >> Set Your Clocks Back This Wkend, & Make These Dish


11/1/13 12:55 PM
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KidPittsburgh
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Here's some good shit to make this weekend. Because I love you, bros. BEEP.

I believe every man should know how to cook. That being said, I’m realistic enough to know that many of you are likely to “outsource” cooking to others — be it your wives, moms, roommates, or the chefs and cooks at your local restaurants. So be it.

However, I believe every man should have a recipe (or 5) up their sleeves. That’s where I come in.

I’ve put together an awesome recipe to satisfy almost any manly occasion — be it an appetizer, something to share, a hot lunch, a hearty soup, or dinner for one.

So the next time you get asked to whip something up, or you are looking for a satisfying meal – don’t buy a bunch of cold cuts on a platter or rely on a brown bag of fast food. Check out my creations, and I can promise you’ll stand apart from the pack!

Appetizer: Loaded Mother Fucking Guacamole

Avocados are typically on sale at the market this time of the year, which makes this dip not only delicious, but rather affordable too. I love whipping up a batch of this guacamole to entertain friends for the big game, or store it for use on sandwiches, omelets, or as a simple quick snack throughout the week. Loaded with good fats, this is one dish that’s both delicious and healthy. (Prep 10 mins, Cook N/A, Serves 4)

  • 4 ripe Hass avocados
  • 2 cloves garlic
  • 1 teaspoon kosher salt
  • 1 tomato, seeded and finely diced
  • ¼ red onion, finely diced
  • ¼ cup chopped cilantro
  • 1 lime, juiced

Remove outer layer of avocado and pits; roughly dice avocado and place in mixing bowl. On a cutting board, combine salt and garlic – use the side of a chef’s knife to smash the garlic into a paste, using the salt as an abrasive; add to mixing bowl. Combine remaining ingredients and mash with a fork to combine; do not overly mash, as you want the texture to remain chunky. Serve.

Note – if preparing in advance, cover the top with plastic wrap directly on the surface of the guacamole to prevent any air from reaching the mixture, otherwise it will turn brown.

 

11/1/13 12:55 PM
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KidPittsburgh
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To Share: Grilled Mother Fucking Wings

Every man should master making wings at home. Instead of relying on the deep fryer, follow my fool-proof process to get that crispy skin, and tender, moist chicken without all the trans-fat and calories. Trust me, I’ve perfected this recipe over the years – you’ll forget that these are not fried. Toss in your favorite BBQ or hot sauce, or serve plain. (Prep 10 mins, Cook 2.5 hrs, Serves 10)

  • 3 lbs chicken wings, separated into drumettes and flats, tips removed
  • Kosher salt
  • Fresh cracked pepper
  • BBQ or hot sauce, if desired

Preheat oven to 250 degrees F. Arrange wings onto a rimmed baking sheet into a single layer; season both sides generously with salt and pepper. Put wings into the oven and roast, uncovered, for 2 hours. Remove from oven and prepare grill. Setup a grill for indirect heat (turn on one side to high, and the other to very low). Place wings over indirect (low) heat and grill, turning often, for 30 minutes. Skin should be crisp and slightly charred. Toss in sauce, if desired, and serve warm.

 

11/1/13 12:56 PM
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KidPittsburgh
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Lunch: Hot Mother Fucking Chicken Sandwich

A play on my favorite college sandwich from Sons of Italy in Athens, GA. Though the restaurant no longer exists, I’ve brought their famous “Jimbo” sandwich back to life. In my opinion, this is the best sandwich in the world. For other awesome sandwiches, check out the free AoM sandwich e-book. (Prep 5 mins, Cook 15 mins, Serves 1)

  • 1 sub roll, sliced
  • 2 large frozen chicken tenders
  • 2 tablespoons hot wing sauce
  • 1/2 cup mozzarella cheese
  • Blue cheese dressing, for dipping

Prepare chicken tenders according to product instructions (oven or fried). While hot, toss in wing sauce and add to the sliced sub roll. Top the remaining sub roll (cut side) with mozzarella cheese. Add sandwich to an oven heated to 500 degrees F until the edges are browned and the cheese is melted. Serve with blue cheese dressing.

 

11/1/13 12:57 PM
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KidPittsburgh
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Soup: Mother Fucking Taco Soup

I’m a big fan of making chili throughout the fall, which is why I love this simple remake of a classic. On Sundays, I make up a batch of this for a quick snack throughout the week – as it keeps for several days in the fridge. Just pull out what you need and heat it up. Simple, affordable, and tons of flavor! (Prep 5 mins, Cook 35 mins, Serves 8)

  • 2 lbs ground chuck
  • 1 package original taco seasoning mix
  • 1.5 cups beef stock
  • 1 (4oz) can diced green chiles
  • 1 can stewed tomatoes
  • 1 can Ro-tel tomatoes
  • 1 can corn, drained
  • 1 can black beans, drained and rinsed
  • 1 can kidney beans, drained and rinsed
  • 1 can mild chili beans
  • 1 (1 oz) package ranch dressing mix
  • Shredded cheese (topping)

In a Dutch oven over medium-high heat, brown ground beef until no longer pink. Drain excess fat, add taco seasoning. Add the remaining ingredients – except for the cheese, and cook at a simmer over medium-low heat for 30 minutes. Serve

 

11/1/13 12:58 PM
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JustPeed
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Great stuff, gonna do that guac dip.for sure. Phone Post
11/1/13 12:58 PM
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KidPittsburgh
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Dinner: Mother Fucking Filet Fucking Mignon + a Mother Fuckin Baked Potato

Eat like a man – a wealthy man – on a pauper’s budget. That’s my philosophy with this meal. Most of us end up having to eat alone every now and then, so I like to treat myself on such occasions with a tender beef filet and baked potato. Keep an eye out for when your grocery store has beef tenderloin on sale – often they run them as cheap as $10 bucks a pound, which for a half-pound portion equates to $5 bucks. Throw in a cheap baked potato with some toppings, and you are eating like a king at Subway prices. That should motivate you to get in the kitchen! (Prep 5 mins, Cook 45 mins, Serves 1)

  • 1 large Russet baking potato
  • 1 8 oz. filet mignon
  • Kosher salt
  • Fresh cracked pepper
  • Butter (potato topping)
  • Sour cream (potato topping)
  • Chives (potato topping)

Preheat oven to 400 degrees F. Poke potato a few times with a fork and put in oven. Bake for 45 minutes, or until tender. (Note – you can also “bake” the potato in the microwave if preferred. Poke the potato with a fork and cook on high for 5 minutes, turn over, and microwave for another 4-5 minutes).

Meanwhile, heat a grill or grill pan over direct heat. Season the steak liberally with salt and pepper. Grill over direct heat for two minutes, turn the steak 45 degrees to create nice grill marks, and grill for another 90 seconds. Flip steak, move to indirect heat, and grill for 4-6 minutes, depending on the thickness, for medium-rare – an internal read thermometer should read 130 degrees F. Cook for a few minutes longer if you desire a medium consistency. Remove steak from grill and allow it to rest for 5 minutes before serving. Slice potato lengthwise and add desired toppings; season with salt and pepper. Serve

 

source:

http://www.artofmanliness.com/2013/10/31/5-awesome-recipes-for-the-mans-man/

 

 

11/1/13 12:59 PM
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KidPittsburgh
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JustPeed -  Great stuff, gonna do that guac dip.for sure. Phone Post

Fuck yeah! Lime tortilla chips too, son!
11/1/13 1:01 PM
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Hocky Balboa
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I'm reading these recipes in Samuel L. Jackson's voice. Phone Post 3.0
11/1/13 1:02 PM
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Richard III
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Mother fucking fantastic. Phone Post 3.0
11/1/13 1:03 PM
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Freeman
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Looks mother fucking good. Thanks!

11/1/13 1:04 PM
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KidPittsburgh
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Hocky Balboa - I'm reading these recipes in Samuel L. Jackson's voice. Phone Post 3.0

JB Smoov is also acceptable, mother fucker!
11/1/13 1:05 PM
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Doublevision
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Add some cummin to that guacamole and you're set Phone Post
11/1/13 1:05 PM
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KidPittsburgh
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Freeman - 

Looks mother fucking good. Thanks!


You're very mother fuckin welcome, mother fucker!
11/1/13 1:09 PM
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KidPittsburgh
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But dont forget to set your mother fuckin clocks back an hour, either.
11/1/13 1:10 PM
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MountainMedic
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That guac looks killer! Way better than mine. Will steal.

I make a very similar chili. ProTip- if you add a little bit of brown sugar, you can add alot more heat & nobody complains. Also, use a bit of celery salt when browning the meat & I like to add a minced onion to hot oil in the pan first, saute til they start yo get translucent & the add yo meat. Phone Post
11/1/13 1:17 PM
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KidPittsburgh
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MountainMedic -  That guac looks killer! Way better than mine. Will steal.

I make a very similar chili. ProTip- if you add a little bit of brown sugar, you can add alot more heat & nobody complains. Also, use a bit of celery salt when browning the meat & I like to add a minced onion to hot oil in the pan first, saute til they start yo get translucent & the add yo meat. Phone Post

Ninja tip: Use ground turkey instead of beef to stay lean and mother fuckin sexy.
11/1/13 1:18 PM
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Kin9ofdaburbs-got-Toewsed
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For when I'm hungry later. Phone Post
11/1/13 1:23 PM
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MountainMedic
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KidPittsburgh -
MountainMedic -  That guac looks killer! Way better than mine. Will steal.

I make a very similar chili. ProTip- if you add a little bit of brown sugar, you can add alot more heat & nobody complains. Also, use a bit of celery salt when browning the meat & I like to add a minced onion to hot oil in the pan first, saute til they start yo get translucent & the add yo meat. Phone Post

Ninja tip: Use ground turkey instead of beef to stay lean and mother fuckin sexy.
Goes without motherfucking saying!

Of course, this only applies if you are out if motherfucking elk or motherfucking venison!


Motherfucking moose chili is the morherfucking GOAT! Phone Post
11/1/13 1:28 PM
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KidPittsburgh
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...moosemotherfucking chili? :|

mind exploo
11/1/13 1:37 PM
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unclephilly
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Shitsburgh Kid,

Hey...got any recipes for Deer? I'm off in the woods this weekend to blast my the ass out of a Bambi so I need one.

BTW, Steelers Suck

Go Browns!
11/1/13 1:38 PM
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Capnsavem
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Thanks OP.

Mother fucking VU. Phone Post 3.0
11/1/13 2:14 PM
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KidPittsburgh
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unclephilly - Shitsburgh Kid,

Hey...got any recipes for Deer? I'm off in the woods this weekend to blast my the ass out of a Bambi so I need one.

BTW, Steelers Suck

Go Browns!

Cleveland Steamer,

 

VENISON WITH SEARED MOTHER FUCKIN FOIE FUCKIN GRAS.

FOR THE VENISON:
1â?„4 cup extra-virgin olive oil
1 tsp. freshly ground black pepper
1â?„2 tsp. fresh thyme leaves
8 juniper berries, cracked
2 cloves garlic, crushed
2 dried bay leaves
4 5-oz. medallions trimmed venison loin (each about
1" thick)

 

FOR THE SAUCE AND FOIE GRAS:
2 tbsp. canola oil
1 lb. venison bones, cut into 2"-3" pieces
1 tbsp. tomato pur¿e
1 small yellow onion, coarsely chopped
1 small carrot, cut into 1â?„3" pieces
1 rib celery, cut into 1â?„3" pieces
1 small leek, trimmed and coarsely chopped
1 cup red wine
1 tbsp. fresh cranberry sauce
3 juniper berries, cracked
3 whole black peppercorns, cracked
1 dried bay leaf
1 sprig fresh thyme
7 tbsp. butter, cut into small pieces
1 tsp. chopped bittersweet chocolate
Salt and freshly ground black pepper
4 2-oz. slices foie gras, chilled
2 tbsp. extra-virgin olive oil

 

1. For the venison: Puree olive oil, pepper, thyme, juniper berries, garlic, and bay leaves in a blender to make a marinade. Arrange venison in a shallow dish; pour marinade over venison; turn to coat. Cover with plastic wrap and refrigerate for 24 hours.

 

2. For the sauce: Heat canola oil in a large pot over medium-high heat. Add bones and cook, stirring occasionally, until deep golden brown in spots, 6¿8 minutes. Add tomato puree, onions, carrots, celery, and leeks and cook, stirring, until lightly caramelized, about 5 minutes more. Add wine, cranberry sauce, juniper berries, peppercorns, bay leaf, thyme, and 1 cup water, reduce heat to medium, and simmer, stirring occasionally, until liquid is reduced by two-thirds, about 30 minutes. Strain sauce through a cheesecloth-lined fine-mesh sieve into a small saucepan. Bring to a boil over medium-high heat, remove from heat, and whisk in 4 tbsp. of the butter and chocolate, a few pieces at a time, to make a smooth sauce. Season with salt and pepper to taste; keep sauce warm.

 

3. Remove venison from marinade and season all over with salt and pepper to taste. Heat remaining 4 tbsp. butter in a large skillet over medium-high heat. Add venison and cook, turning once, until browned and medium rare, 3¿4 minutes per side. Transfer venison to a plate. Season foie gras slices all over with salt and pepper to taste. Heat olive oil in a clean large skillet over medium-high heat. Add foie gras slices and cook, turning once, until golden brown, about 1 minute per side. Place a venison medallion in the middle of each of four warm plates, then top each with a slice of foie gras. Generously spoon sauce over the foie gras and venison.

 

11/1/13 2:22 PM
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KidPittsburgh
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Also, Steelers suck.
11/1/13 2:28 PM
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unclephilly
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Yes the Steelers do suck.

Thanks for the Venison recipe. Now all I have to do is Blast Bambi and get her chopped up and ready to go!
11/1/13 2:30 PM
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iShatswhenWeidmanBassoondSilva
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