Tag: midnight snack (Page 8 of 9)

      Countdown to St. Patrick’s Day–corned beef reuben

      March 15, 2011 /

      We ran this last year on Bullz-Eye.com’s Grub for Guys and the time is upon us–St. Patrick’s Day. Yesterday I posted my Top 5 things you should eat on St. Patrick’s Day, and this sandwich was included in that.

      Here is the reuben recipe, but it should only be a part of your personal menu over the next few days to soak up that green beer……

      A good Reuben sandwich is one of the great things about leftover corned beef. It also doesn’t necessarily require leftover corned beef, as you’ll find out in the following recipe. The only thing we do suggest is that you should budget a lot of calories for this one. Either way, this is a satisfying, filling sandwich, perfect for lunch or dinner this time of year. And oh yeah, it goes great with beer.

      Ingredients:
      2 slices rye bread
      1 Tbsp. butter or margarine
      1-2 Tbsp. prepared Thousand Island dressing (or make your own by mixing mayo, ketchup and sweet relish)
      ¼ cup prepared cole slaw
      2 thin slices Swiss cheese
      1/8 pound or 2-3 slices deli corned beef
      Cooking spray

      Directions:
      Heat a nonstick skillet over medium-high heat. Spray with cooking spray. Meanwhile, assemble the sandwich. Spread the butter or margarine on the outside of the two slices of bread, and the Thousand Island dressing on the inside of each slice. Put the cole slaw on one slice of the bread, and then top with a slice of Swiss. Put the other slice of cheese on the other slice of bread and top with the corned beef, and then put the two sides of the sandwich together. Gently ease the sandwich into the skillet, and cook for about 3-4 minutes or until the bread becomes brown and crispy. Flip the sandwich and cook another 2 minutes or until that side browns. You might want to cover the sandwich while cooking to make sure the cheese melts evenly. Slice and serve. Serves 1, but you can easily multiply this out to make more….and trust me, you might want to eat more than one.

      Ingredients, Recipes, Your Kitchen

      Countdown to St. Patty’s Day–corned beef meatballs with Thousand Island dipping sauce

      March 13, 2011 /

      I am a sucker for meatballs. Meatballs are dude food personified–usually protein-rich, meaty, full of flavor and served in or next to a sauce that enhances that flavor. So with St. Patrick’s Day now four days away, I wanted to share another recipe with you that should get you in the mood for the green holiday. I give to you — Corned beef meatballs with Thousand Island dipping sauce. I had to experiment a bit, but the end result came out just right, and I think you will enjoy these with or after a pint or two or three or…..well, you get the idea.

      Ingredients
      Sauce
      1 cup mayonnaise
      1/2 cup ketchup
      1/4 cup finely chopped dill pickles
      1 Tbsp. chopped fresh dill

      Meatballs
      4 small red potoates, peeled and quartered
      1 slice rye bread (day old bread if possible, but not necessary)
      1 pound fully cooked corned beef, trimmed of visible fat and cubed (note: I got mine from the deli counter, asking them to slice it about 1/2 inch thick–but you can use leftover corned beef as well)
      1-2 oz. gruyere or swiss cheese, cubed
      1 egg
      1 tsp. dried parsley
      Salt and pepper to taste

      Directions
      For sauce–in medium size bowl, combine all sauce ingredients, and stir to blend well. Set aside.

      For meatballs–Place potatoes in a small saucepan and fill with enough water to cover the potatoes. Bring to a boil and then simmer for about 10-12 minutes, or until potatoes are fork tender. Drain water and mash with a fork. Break rye bread into small pieces, and then, using a food processor, process into fine bread crumbs. Put bread crumbs in a large bowl. Then add corned beef and cheese to processor and process until mixture is finely ground. Add to the bowl with the bread crumbs. Break egg into bowl and add salt and pepper to taste (go easy on the salt since the meat is already salted from the pickling process). Fold in mashed potatoes and then with your hands, roll into 1-inch meatballs, setting these on a plate as you go. You should wind up with about 20-24 meatballs or so.

      Then, spray a nonstick skillet with cooking spray and heat over medium-high for about 45 seconds. Add meatballs, 10-12 at a time, and cook for about 5-6 minutes, shaking the pan about once a minute, until meatballs are browned on each side. Remove to a plate and cover with foil to keep warm. Repeat with remaining meatballs, and serve warm with the Thousand Island dressing on the side for dipping.

      Ingredients, Recipes, Your Kitchen

      Product review: Lindt Chili flavored dark chocolate

      March 9, 2011 /

      Chef JimLindt makes excellent, rich chocolates, but being that this blog is geared toward the male population, here is one that will no doubt be intriguing to dudes, especially those who like spicy food–Chili flavored dark chocolate.

      Available in a 3.5 oz. block, this chocolate is “infused with spicy red chili” as it says on the package. And trust me, this chocolate is only for those who can handle food with a moderate degree of heat.

      First of all the chocolate itself is rich and creamy, but then the secondary blast of flavor is the chili, and it comes at you with gusto. If you really try, you can taste the red pepper, but it’s more like a blast of heat than flavor.

      This is great stuff, and definitely a great pick-me-up with coffee in the afternoon, or after dinner for some turbo palate cleansing. Yeah, that’s it.

      Product Reviews

      Cheeseburger Wellington

      February 18, 2011 /

      Here is another recipe I posted a couple years back on Grub for Guys, and along with the cheeseburger recipe, I included one on my own home fries. Enjoy!

      If you’re familiar with Beef Wellington, you know it’s the kind of menu item typically reserved for fine dining. Most are made with filet mignon, pate and mushroom duxelle. Right. I don’t know what that last thing is either, but it’s in a lot of the recipes I’ve seen. Well, if you’re a novice cook, the news is good. One of the best parts about Wellington is the flaky crust. So here, I combined the puff pastry with something a bit more mainstream—a cheeseburger. Admittedly, I came up with this in my head and had to refine it a few times, but the result was pretty tasty. Here we go…..

      Cheeseburger Wellington
      Ingredients
      1 pound lean ground beef (use fattier cuts at your own risk…too much juice can mess this up)
      1 portion puff pastry (9 oz.), thawed to room temperature
      ¼ cup shredded cheddar cheese
      1 dill pickle, sliced thin
      ¼ cup homemade Thousand Island dressing (mix equal parts mayo and chili sauce or ketchup with a Tbsp. chopped pickle)
      Salt and pepper

      Directions
      Preheat oven to 400 degrees. Put some flour on a clean work surface (your kitchen counter) and on a rolling pin. Divide the pastry dough into 4 equal parts and roll out six-inch circles. Put 1 Tbsp. cheese, a few pickles slices, and 1 Tbsp. dressing in center of each circle. Set aside. Divide the beef into four patties, sprinkle with salt and pepper, and sear in a hot skillet for 2 minutes per side to seal juices in. Lay each patty on top of condiments on pastry, and fold up ends to the top, sealing with your fingers. Turn over, and place on a baking sheet coated with cooking spray. Pierce a few slits in each pastry (now you look like a pro), and bake for 20 minutes, or until each Wellington is golden on top and the pastry is cooked through. Let sit for a few minutes, then dig in. Serves 4 (or 3, if you divide meat and pastry accordingly).

      And here’s a great side, but not one to make if you’re getting your cholesterol checked soon…

      Mike’s Home Fries
      Ingredients
      1 pound red or Yukon Gold potatoes
      Vegetable oil for deep-frying
      Kosher salt

      Directions
      Cut potatoes into small chunks (about ½ inch pieces). Place in a medium saucepan, cover with water and bring to a boil. Boil for about 6 minutes. Drain and rinse with cold water, then set aside for a bit until cool. Heat about 2 inches of oil in a large saucepan (if you have a deep fryer, you’re a step ahead of me). When you can feel the heat if placing your hand an inch above the hot oil, it’s hot enough (375 degrees if you’re keeping score). Carefully lower the potatoes into the hot oil, and cook for 10-15 minutes, or until potatoes start to turn golden brown. Remove with a slotted spoon and drain on paper towels. Sprinkle with kosher salt and serve.

      On the Grille, Recipes, Your Kitchen

      Valentine’s Day dinner–staying home is classy, not cheap

      February 14, 2011 /

      Seriously…..everyone goes out to dinner on Valentine’s Day, potentially making for a miserable experience. But if you stay at home, and cook a super-romantic meal like the one I posted on Grub for Guys a couple years back, you just have to have earned some brownie points. And brownie points on V-Day are worth a bit more. If you can only try one, make the pasta….hopefully then, you can make the quiche in the morning. So give it a shot, and let me know what you think…..and good luck!

      So this one is for you guys who have a female companion sleep over for one (or two) nights, or for you guys who are married and want to do something special for Mother’s Day or your anniversary. Let’s face it – women love men who cook, and these two recipes will impress her. Trust me, I tested them both recently to rave reviews in my house. But first , if you’re like me, the thought of making quiche makes you feel like less of a man. But if you stay away from things like shallots and rosemary, and focus on bacon and cheese, I say your manhood is intact. Here we go….

      Real Man Quiche

      Ingredients
      1 frozen 9-inch pie crust
      4 large eggs, beaten
      ¼ cup chopped Canadian bacon (you can substitute cooked and crumbled bacon or sausage)
      1 Tbsp. Olive oil or vegetable oil
      1 medium onion, sliced thin
      1 garlic clove, minced
      ½ tsp. Italian seasoning
      1/3 cup shredded mozzarella cheese
      1/3 cup shredded cheddar cheese
      ¼ cup crumbled feta cheese
      salt and pepper

      Directions:
      Preheat your oven to 400 degrees and take the pie crust out of the freezer. Heat the oil in a large skillet over medium heat, and then sautee the onion and garlic for about 4 minutes; stir in the Italian seasoning and remove from heat. Let cool for a few minutes, then combine the onion mixture, eggs, the cheeses, and salt and pepper to taste. Pour this into the crust and bake for about 35-45 minutes, or until browned on top. Serves 4, or two extremely hungry people.

      Bistro Pasta With Tomato and Basil

      Ingredients
      8 oz. cooked linguine (preferably the fresh kind like Buitoni)
      1/3 cup olive oil
      1 large tomato, chopped
      3-4 garlic cloves, minced
      ¼ cup minced basil leaves
      1/3 cup fresh grated Parmesan cheese (if you’ve come this far, you’re not really going to serve her that stuff in the green jar, are you?)
      salt and pepper to taste

      Directions:
      After cooking the pasta, set it aside to drain. Heat the oil in a large skillet over medium heat, and add the garlic and tomato, and fry for 3-4 minutes. (Yes, it’s a lot of oil, but it will be absorbed by the pasta and cheese, and olive oil is supposedly good for your arteries.) Add the basil leaves, then the pasta, then the cheese. Heat for a minute or two or until warmed through, add the salt and pepper to taste, and serve. A good idea would be to have a decent bottle of red wine on hand and a Sinatra CD. Serves 2.

      Food on a Budget, Healthy, Recipes, Your Kitchen

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