Posted by Victor! on March 29, 2009 under Pasta, Recipes | 
One of the hardest parts about cooking dinner every night is the mess it makes. Sometimes its important to have a few recipes that require the use of just one pot or pan. Crock Pot and skillet recipes are prime examples. I found this recipe by Melanie on My Kitchen Cafe recently. It’s a skillet chicken with broccoli and sun-dried tomatoes. It tastes fantastic and is super easy.
Ingredients:
- 2-3 boneless skinless chicken breasts, cubed
- Salt and pepper to taste
- Olive oil
- 1 medium onion, minced
- 4 cloves garlic, minced
- ½ tsp dried oregano
- ¼ tsp red pepper flakes, or paprika for a milder taste
- 12 oz package of penne pasta
- 4 ¼ cups water
- 1 can chicken broth
- 4-5 cups broccoli
- ½ cup sun dried tomatoes
- ¾ cup heavy cream
- ¾ cup grated Parmesan cheese (Asiago works too)
- 1 ½ Tbsp fresh lemon juice
Heat some oil in a large skillet. Season the chicken with salt and pepper. Add chicken to skillet and cook until almost done, about 4-5 minutes. Remove from the skillet set aside in a bowl (don’t worry, it’ll finish cooking later). Heat a little more oil and add the chopped onion. Cook until onion is soft and transparent. Add the garlic, oregano, and red pepper flakes. Add the pasta, chicken broth, and 3 cups of the water and cover, stirring occasionally.
Cook the pasta for about 15 minutes, until the liquid is thick and almost gone. Add the broccoli, sun dried tomatoes, and the remaining water. Cover again, stirring occasionally. Cook until broccoli is tender. Uncover and stir in the cream, cheese, and chicken. Stir to combine. Cook uncovered for a few more minutes until the sauce has thickened. Remove from heat, add lemon juice and serve.
Posted by Victor! on January 10, 2009 under Features, Mexican, Recipes |
I am a huge fan of Mexican Food. A couple years ago my wife got a recipe for chicken flautas from a client. We have since used this chicken recipe for everything Mexican. Mostly, we use it for tacos but it is great in burritos, enchiladas, quesadillas, and flautas. It also feeds plenty and is great for making ahead or freezing. This recipe should easily serve a family of 4.
I use boiled chicken breast but pretty much any chicken meat can be used, especially leftovers. Just shred it with your hands or some forks and your good to go. This recipes doesn’t call for any spices to be added, it just doesn’t need it. However, if you feel like it’s necessary add some cumin, salt, and pepper.
Ingredients
1 Tbsp olive oil
2 cloves garlic, minced
2 tomatoes, diced
1 medium white or yellow onion, diced
1 10-14.5 oz can diced tomatoes w/ green chilies, drained
2 boneless, skinless chicken breast halves, boiled and shredded
In a large skillet heat the olive oil. Sauté the onion and garlic until the onion is tender, about 5 minutes.
One of the few times its okay for a man to cry!
Stir in the tomatoes and let simmer for another 5-10 minutes.
Add shredded chicken and stir well. Let simmer for 10-20 minutes. Remove from heat and add to your favorite Mexican dish.
Posted by Victor! on December 21, 2008 under Commentary, Features |
All my life I have hated vegetables. Hate is a strong word usually reserved for describing such things as intolerance, bigotry, and Wal-Mart. Surely hate should not be used when talking about healthy delicious veggies. But it is. I hate vegetables…
Until recently!
It used to be that they were just those bright colored, crappy tasting things my mom used to put on my plate. If it were corn I’d eat it, but that’s about it. Screw all that other crap and just give me my meat and carbs! Not anymore though.
I found a broccoli recipe on The Amateur Gourmet about a month and a half ago and have made it at least once a week since. The irony here is that my most hated veggie has always been broccoli. Oh, how things change. After trying these delicious tree-like stems of nutrition I’ve started to rethink my old ways. Anytime I eat out I make sure to at least try the vegetables that are served with my meal rather than just moving them out of the way and ignoring them. I’ve started to realize how important they can be to the taste of the meal as a whole. I made fajitas recently. Normally I’d cook them with the onions and bell peppers for a little kick in the flavor department, but would never actually eat them. However, that little bit of extra crunch and all the spiciness added when they are included made for a much better meal.
I implore you to give them extra thought next time your making a meal or out at a restaurant. They don’t have to be those boring things we’ve all grown up with. They can be exciting and delicious. All it takes is a little thought as to how to make them a little better. It can be something as simple as topping them with a little Parmesan cheese or lemon juice that makes your veggie dish not only edible buy enjoyable.
So take it from a lifelong meat-loving veggie-hater: Give peas chance!
Posted by Victor! on December 15, 2008 under Features, Mexican, Recipes |
I have had a George Foreman grill for over a year now and have never used it. I decided I wanted to make shrimp tacos but it was too cold and wet to grill outside. Actually, I take that back. It’s never too cold or wet to grill as I do have a patio cover. However, with the recent near death experience of my precious barbecue I didn’t really feel like it. So out comes George. I have to say, I should have used it sooner. It grilled the shrimp really quick and was great for the tortillas as well.
Ingredients
Shrimp:
-1-2 pounds large shrimp, tails removed
-1 Tbsp butter, melted
-Garlic Powder
-Cumin
-Salt
-Pepper
Sauce:
- 3 Tbsp Sour Cream
- ½ Tsp Cumin
- 1 Tbsp Lime Juice
- 1 Tsp hot sauce (I prefer Tapatio)
Extras:
-Corn Tortillas
-Shredded Green Cabbage
-Lime, quartered
George at work!
Remove the shrimps’ shells. Brush the shrimp with the melted butter then sprinkle with garlic powder, cumin, salt and pepper. Place them on the grill. If using barbecue place them on wooden skewers to prevent them from falling through the grill grates (make sure to soak the skewers in water beforehand). Grill for 3-5 minutes on each, until the shrimp appear opaque in color. While the shrimp are grilling mix the sour cream, cumin, and lime juice. When the shrimp are done grill the tortillas for 20 seconds per side. Divide the shrimp amongst the tortillas, then top with sauce and cabbage and squeeze some fresh lime juice over them. Enjoy!
Posted by Victor! on December 4, 2008 under Features, Top 5 Lists |
On a weekly basis I plan to release a Top 5 list regarding cooking, food, and gastronomy in general. This week I offer you the Top 5 Fast Food Entree Items. Fast food has become an American institution. I highly recommend eating it as sparingly as possible, but everyone has cravings for the craptacular food at your local grease factory. However, there are rules.
Rules:
- There must be a drive-thru. The thing that makes fast food so fast is that people in a rush don’t have to get out of their cars.
- Healthy places need not apply. This eliminates sandwich places like Subway and Togo’s and that jerk Jared. I know McDonald’s has tried show a much healthier image, but deep down their a grease pit.
- Pizza does not count. Most pizza places don’t have drive-thrus, and if they do it’d probably be best to stay the hell away.
- Entrees only. I’ve seen too many people get hurt in fights over which fries are better, McDonald’s or In N Out.
Now for the list in ascending order from least favorite to favorite:
- KFC Famous Bowl - At some point someone at KFC decided to take all their best stuff, chicken, mashed potatoes, gravy, corn, and cheese, put them into a bowl and decided to mix them all up. That person deserves a medal.
- Wendy’s Spicy Chicken - Spicy fried chicken. Hamburger bun. A combination that can’t possibly go wrong.
- Taco Bell Double Decker Taco - Separately, Taco Bell’s tacos and burritos are simple classics. Combined, they are like a super taco: delicious, perfect, powerful.
- Egg McMuffin/Big Mac - These two are tied for obvious reasons. They are both classics that have stood the test of time. The Big Mac has been the reigning king of burgers for a long time and the Egg McMuffin has been its breakfast counterpart. Generally, I try to stay away from the fast food (although writing this list makes that hard) but any day I’m in a rush and miss breakfast I know I can count on an Egg McMuffin for some morning bliss.
- In N Out Double Double - If you’ve tasted In ‘N Out you know why this is number 1. If not, I’m sorry because your life has yet to find a meaning. I tried to avoid regional fast food, but Double Decker just can’t be ignored. Two fresh burger patties, two slices of cheese, fresh tomatoes and lettuce, grilled onions, spread sauce, all squished between two toasted buns. Heaven.
Tags: breakfast, dinner, Egg McMuffin, fast food, hamburger, In N Out, KFC, lists, lunch, McDonald's, taco, Taco Bell, top 5, Wendy's
Posted by Victor! on November 23, 2008 under Features, Recipes, Tips & Tricks |
Mmm... beefy!
If you don’t know how to grill a proper steak, you’re not a man!I don’t say that as some funny little challenge to your masculinity. I say that as a fact. You need to know how to put meat to fire and how to make it come out good.
The biggest challenge with steak is cooking time and knowing when it is done. The two most popular methods to test for doneness are to use a meat thermometer or the touch test. I personally think sticking a meat thermometer in a cooking steak lets juices out, which you don’t want. Also, for some, pressing down on the steak to test for doneness can be tricky. So try my method to grill a great steak.
The most important aspect to cooking a steak is timing. If you don’t cook it long enough it’ll be too rare and if you cook it too long it’ll be to well done. However, with my hand dandy method it’ll be a nice medium. If you prefer a rare or medium rare steak, try this way out a few times to get the feel and timing down and just cook it less. If you like it well done let that puppy burn, along with all the cash in your wallet because a well done steak is a waste of cash.
First things first, heat up your grill as high as it goes, the higher the better. You want you grill to be at least 700°F. The best way to know if your grill is hot enough is to put your hand about 6 inches above the grill. If you pull your hand away right away and yell “fuck,” then it’s hot enough. Once you have the grill ready prepare your steak however you like it. I prefer to keep mine simple. I pour some olive oil over both sides then rub in plenty of fresh cracked black pepper and kosher or sea salt.
Yummy salt!
And don’t skimp on that salt either. It holds in the juices and adds flavor. Some people like to marinate their steaks or use different seasonings. Generally speaking a good cut of meat doesn’t need much extra flavor added, just the salt and pepper to help bring out the natural flavors.
The next step is to grill that bad boy. Make sure to brush off your grill grate and get it clean. Next, throw that steak on the grill. Now, here’s the trick. Since your grill is super hot, as soon as you put the steak on it’s going to stick to the grill grate. Let it! This is a great way to check for doneness. Eventually, the steak will loosen up from the grate. When this happens it’s time to flip and repeat. When both sides are done take it off the grill and let it sit for 10 minutes to allow the juices to return to the center of the meat. Then, cut into that perfect medium steak and chow down on that bad boy. Finally, sit at your table basking in your new found manliness.
Eat up!
Posted by Victor! on November 18, 2008 under Features, Holidays, Recipes |
Remember to thank your turkey for sacrificing itself to honor your gluttony
It’s that time of year. The family’s coming over for Thanksgiving and you have to cook to cook the turkey… or pick up an already cooked one somewhere and pretend you did all the work, thus making you a sissy. Turkey’s are really easy! They only seem daunting because Thanksgiving is the biggest meal of the year and if you fuck up the bird you’re a complete failure who has brought shame to your family and are close to being disowned. But really, that’s not the case. If you’re smart you’ve gotten every body liquored up before the big meal, so they won’t be that picky anyway. However, if you still need to impress that sober uncle in AA or your hard to please grandmother, help is here. Follow these simple instructions and your turkey will turn out great.
Ingredients:
-1 Turkey (10-15 lbs)
-1 Large onion, quartered
-1 Cup chopped celery
-1 Cup chopped carrots
-3/4 C olive oil
- 5-6 cloves minced garlic
-2 Tbsp chopped FRESH rosemary*
-1 Tbsp chopped FRESH basil*
-1/4 tsp oregano
-1/4 tsp thyme
-1/4 tsp marjoram
-1 Tsp black pepper
-1 Tsp salt plus more to season
*If using dried spices, such as ones from a spice rack, the flavor will be overpowering so tone it down a bit.
Equipment:
Roasting Pan w/ Rack
Spoon Spatula
First and foremost, make sure the bird is thawed. To do this you should leave it in your refridgerator, in an aluminum roasting pan for 3 days prior to cooking. Now, remove the neck and all the innards. These are usually found near where the head would be; the innards are in a plastic baggy. Save these if you plan to make turkey broth later. The next step is to clean the bird. Rinse it thoroughly with cold water, inside and out. Make sure anything that touches the turkey is washed well. When finished pat it dry and place it on the rack in the roasting pan.
Preheat your oven to 350°
Drizzle olive oil inside the turkey’s cavity. Then generously rub salt and pepper inside the cavity as well. Toss the onion, celery, and carrots inside the cavity. These are not eaten, but add moisture during cooking. Now, mix the olive oil, garlic, rosemary, basil, oregano, thyme, marjoram, pepper, and salt in a bowl.
Now for the most important step. With the legs facing towards start to loosen the skin from the breast. There is a spot, directly above the turkey’s cavity where the skin ends and you can pull it away. Be very gentle so you don’t rip the skin. This is where the spoon spatula comes in. When you have enough of the skin loosened slowly place the spatula flat side down between the skin and the breast meat. Push it back slowly. Your goal is to separate the skin and breast without ripping the skin away, making a pocket. Do this for both sides of the breast bone.
Time to get your hands dirty. The skin and breast should now be separated. Using your hands spread half of the rosemary mixture under the breast skin rubbing it in to the breast meat and down the sides of the breast. Spread the remaining mixture over the outside of the turkey breast as well as the legs.
Now place the turkey in the oven. Check the turkey after an hour. If the breast skin has started to turn a golden brown color place a large triangle of aluminum foil over the turkey breast. This prevents the skin from burning and makes it so you don’t have to baste the turkey as well. The turkey should be done after a total of 3 or 4 hours. To test doneness use a meat thermometer to check the temperature. Stick it in the thickest part of the breast or near where the thigh meets the breast bone. When the temperature reads 165° it’s done.
Let it sit for a half our before carving. Finally, pat yourself on the back and tell granny to shove it!
Posted by Victor! on November 17, 2008 under Features |
Mmm... beefy!
Welcome to Man Can Cook! My name is Victor and I am here to promote ideas and knowledge relating to cooking like a man. My food philosophy is simple: if it tastes good, eat it! Since I was little I loved food. Technically, food is needed for survival. But it was always so much more. It filled my belly and kept me nourished, but it tasted great and made me happy.
Over the past few years my love for food has expanded dramatically. Growing up I never got to experience truly great food. Home cooked meals were usually simple; nothing that really caught my taste buds. My love for food was based on the sugary sweet processed foods that all kids love but should have only in moderation. However, upon moving to the Bay Area in 2004, and subsequently meeting the woman who would later become my wife, my tastes began to change. I began learning new things about what food could really be and how I could do it myself.
Now, what does any of this have to do with being a man? It’s simple really: if you’re a man you need to know how to cook. From college frat boys to family men, we all need to learn to feed ourselves. The benefits are numerous. If you’re a young man living on your own cooking your own meals will save you hundreds, if not thousands of dollars every year, that would otherwise be spent on fast food or at restaurants. Think of all the extra beer money you’ll have. If your older and you and your significant other both work then every task has to be split, especially if you have children. This means cooking. You need to do your fair share, damn it! (Forgive me if I sound like your wife)
Ultimately, I have three main goals in mind when I write this blog. The first two go hand in hand. I want to learn new things. Writing about new recipes or cooking methods as I try them encourages me to keep cooking and learning. Secondly, I want to teach. Let’s face it, some people just don’t know how to cook. This is no fault of their own. However, there is no reason not to learn. Following a recipe is simple and can be done by everyone. I will try to break things down and make instructions as easy to understand as possible. A man’s cooking knowledge can and should involve more than just a backyard grill. Lastly, I really want to begin a community of men who enjoy cooking and everything that goes along with it. Doing this can defy that stereotype that cooking is in some way unmanly. Plus, chicks dig dudes in aprons.
