Men in the Kitchen

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Comment by Michael A. Cheshire Jr on November 16, 2009 at 3:04pm

Greeting gentlemen.
I spent over nine years in the restaurant business, and now cook for the love of it and not the paycheck. Lets talk meat and fire shall we...

Comment by Shaun Daws on November 13, 2009 at 6:33pm

Can you believe we've passed the 200 member threshold? Nice!

Comment by ScottinNY on November 13, 2009 at 12:49pm

I might make chili for someone special. My chili should be world famous, its that killer. Or I could make herb chicken with rice pilaf.

Comment by Timothy E. Kaul on November 8, 2009 at 11:28am

Alophant Congrats on the win!!!

Comment by alophant on November 8, 2009 at 11:22am

Alright brothers. Last night I participated in a chili cook off and won 1st place. The Texans in the room said it was hands down the winner, and the Californians called it Alchemy. The best part was the prize a Black Bull Bobble Head i can put on my dash board of my mustang.

Comment by Topher White on October 28, 2009 at 1:12am

Welcome, Matt! Let's see if we can't get you eating something a little better.

Comment by Matt Demers on October 28, 2009 at 12:22am

I realized how bad it was that I had pop tarts and crackers for dinner today, and joined this group.

Obviously college living isn't doing wonders for my cooking skill.

Comment by Nate Westbrook on October 23, 2009 at 9:42am

I'd like to share my favorite grill recipe that I got from some guys at work. They are hunters so the first time I had it, it was made with venison and pheasant. I replaced that with chicken and steak, but chicken is my favorite.
They may have a name, but we just call them chicken/bacon wraps.

Ingredients:

Boneless Skinless Chicken Breasts, Steak, Venison, etc.
1 lb. Bacon
Pepperoncini's (these are usually around the pickles/olives at the store.)
Your favorite marinade (we use 80% Lawry's teriyaki marinade and 20% itallian dressing)
Toothpicks

Whatever meat you use, cut it about 1/2" thick and about 2-3" square(ish). I usually use boneless skinless chicken breasts and get 4-6 wraps per breast. Cut the tops off of the pepperoncinis and take out the seeds and the stem and discard. Wrap a piece of chicken around a pepperoncini, then wrap a slice of bacon around the chicken to hold it all together. Use a toothpick or two to keep the whole thing from unwrapping. Place the wraps in a bowl filled with the marinade and marinate from 1 hour to overnight, whatever you have time for. After marinating, heat your grill to medium high. I like to put a piece of foil on the grill remove the wraps from the marinade, and cook until the meat is to your liking. After the meat is cooked through, I like to take the foil off of the grill to brown and crisp the bacon. The first time I made these, I didn't use the foil. I stepped inside for couple of minutes, and came back outside to a flaming grill because of all the bacon grease. You need to watch them closely after you remove the foil!!

Comment by John S. Shaw, Jr. on October 5, 2009 at 12:25pm

Chili this weekend consisted of a slow cooker and 1.5lbs. ground beef, 1.5lbs of Italian Pizza sausage, 1 cup chili powder, 1/2 cup paprika, 1tblsp Oregano, 1 tblsp. ground cumin, 1tsp. kosher salt, 1 can diced tomatoes, 1 can tomato paste 1 red pepper, one green pepper, 2 jalepeno peppers, One large yellow onion, 5 - 6 cloves of garlic, two carrots, 1 can each of Black beans, Kidney Beans, Pinto Beans, and Borlotti (I found these in the store and decided to give them a shot) beans; and two bottles of Sam Adams Octoberfest beer. I threw all that in the cooker Saturday night, and fine-tuned the spices on Sunday with Cayenne pepper, Tony's Creole seasoning, and some of the other spices from the afore-mentioned list. Definitely my best effort to date.

Comment by Michael Patrizio on October 5, 2009 at 12:18am

Jean-Paul We tried to bring Emu to the USA but it meet with a less than favorable reaction. I must say it was not to my liking and I will try most anything at least twice. Might been a bad day the first time!

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