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 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.
To Share: Grilled 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.
Lunch: Hot 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.