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Comment by John M. Dolph on May 18, 2010 at 4:16pm

I raise you King Ranch Chicken with rice and frijoles borrachos.

Comment by Rick on May 17, 2010 at 8:33am

Corn Torillas, Sunny side up eggs, refried beans and jalepenos with a slice of quesos fresco.

Comment by Jim on May 6, 2010 at 9:27pm

@Nick. That's sounds awesome! I love game. I made this the other night and I love it.

Cap'n' Crunch Chicken (I usually double the recipe since my daughter eats it all)

1lbs Chicken or chicken strips

Mix in one bowl:
2 cups Cap'n Crunch (then crush. I found zip lock bags and rolling pin work great)
1/2 cup Corn Flakes (then Crush)
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp pepper
1/2 tsp salt

Another bowl:
1 egg beaten
1 cup milk

Dip chicken strips in wash and then coat with the Cap'n Crunch mixture and oil fry till golden brown.

Comment by Nick on May 6, 2010 at 6:37pm

Venison Chili Recipe

This was an experiment that went well. I received about 5 pound of venison from a friend recently that he prepared for me after a hunting trip. About two pounds of it was ground, so I decided to make some chili with it. My girlfriend doesn't like kidney beans, and most other beans for that matter, so I used the one bean she likes, garbanzo beans (I thought I would prefer kidney beans, but after eating the chili, I'm not so sure. The garbanzos soak up the chili flavor and add a good texture.) Anyway, here is the recipe that I used.

1 Pounds Ground Venison
1 Can of Garbanzo Beans
1 Small Can of Corn (11oz)
8 Oz of Tomato Juice (Or 1 Pint if you like it juicier)
1 Can of Tomato Sauce
1 Can of Diced Tomatoes
1 Small Red Onion, Chopped
1 Clove Garlic, Minced
1 Tbsp Worcestershire Sauce
1 Tsp Dave's Insanity Sauce
1 Packet of Chili Mix (Hot)

Mix everything in a crockpot and cook on low for about 6 to 10 hours. If you get it all together before you leave for work in the morning it will be ready when you get home.

Comment by Rick on May 1, 2010 at 11:49am

What us!

Comment by Vir Beatum on April 6, 2010 at 8:52pm

I think there should be more to manly cooking than grilling and one-pot chowdown conveniences. Each of us inherits a culinary history that is part of our respective heritages, our traditions, and our sense of belonging. Food means something, and shouldn't simply be reduced to the most expedient way of nourishing the body. Men should cook, but men should cook properly. We should embrace the opportunity to create, to share, and to practice those arts that our forebears practiced. That, my friends, leads to manly cooks, and to manly meals. For more, see: Being Manly: Cooking Up a Storm

Comment by Daniel P. Diaz on March 26, 2010 at 12:21am

The Buckhorn- Winters, CA 24 oz. rib eye Cajun style... one great steak.

Comment by Mike F on February 21, 2010 at 12:36pm

Yeah Harry I do too, its basically a hash of sorts!! Sooo tasty

Comment by Harry Mcgrath on February 21, 2010 at 12:35pm

I love to make potatoes,onions,and sausage in a skillet.. Peppers go with it well too. Is there a name for this creation yet?

Comment by Zachary Waxman on January 27, 2010 at 12:39am

I'm a bit of an amateur chef. People say I'm borderline gourmet, but I'm humble. I cook because I like things to taste good and it's a good stress free activity

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