Men with the Pot Cookbook: Delicious Grilled Meats and Forest Feasts

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From the Publisher

Paella with Chorizo

This recipe caused a lot of angst among our viewers! They hated that we added chorizo (which, traditionally, is not part of paella). But we love the added crunchiness once it’s cooked and crisp. Because we feel you’re supposed to have fun and explore with your food, we say try it! If you don’t like it, leave it out next time. The best paella rice is a short-grain rice, such as bomba. If you can’t find it, arborio makes a surprisingly good substitute, as does Calrose.

Tomahawk Steak

A tomahawk steak is what happens to rib eye when it dresses up for a night out. It has a good 5 inches (13 cm) of rib bone that’s French trimmed, making a sort of handle. The steak is easily 1 to 2 inches (2.5 to 5 cm) thick, and it’s probably going to be larger than your 12-inch (30 cm) skillet. For that reason, we use a cast-iron griddle pan (they’re usually about 10 × 17 inches or 19 inches, or 25 × 40 cm or 48 cm) and set it over the fire using the Two-Pan setup. Because this recipe is dressed up, we serve it with cocktail tomatoes, which are small (like cherry tomatoes) and usually come in clusters, with their stems intact. They’re easy to add to and remove from the pan, and they look nice! Use whatever tomatoes you like.

Drunk Salmon

There are plenty of “drunk” recipes out there, but we have to admit that, even we were surprised at how well the flavors of salmon and whisky go together; this dish will blow your mind (and your taste buds!). When paired with a whisky-mustard vinaigrette on the simple chopped salad, this meal is next level.

Focaccia with Oil and Vinegar Dip

On this beautiful focaccia, we decided to use pink salt, but as always, use whatever you like. This is one yeast dough for which we do recommend using bread flour as it results in a better texture. Lastly, we call for an approximate amount of olive oil because it’s used throughout the recipe; our feeling is the more olive oil you use, the better the taste.

Forest Takeaway

Whether you call it “takeout” or “takeaway,” you won’t get a dish this good anywhere else.

In fact, when we developed this recipe, we really couldn’t get it anywhere else! All the takeout places were closed due to the coronavirus pandemic, and we were thinking about all the delicious food we couldn’t order—so, we decided to make it ourselves. Be sure to use bread flour for these noodles, as they need the extra strength it provides.

No-Messing-About Skewers

Sure, anyone can cook food on a stick over a fire, but slathering kebabs with our cheese sauce is next level. As with the other recipes in this book, these skewers don’t need to be “perfect.” If you run out of red bell pepper before you finish making the last one, it’s okay! You don’t like zucchini? Leave it out! Remember, you’re enjoying a wonderful day in the forest, so use what you like best. (But, if it’s in your nature to have even-looking skewers, then you’ll want eight pieces of each item.)

Cod Wrapped in Bacon

We’ve said it before: everything tastes better with bacon, and cod is no exception. The fresh chopped salad on the side cuts through the richness and smokiness of that bacon, but use as much (or as little) of the salad ingredients as you like to round out your meal.

Fish and Chips with Mushy Peas

Fish and chips may be standard British pub fare, but you won’t taste anything better in a tavern than what you can make yourself out in the forest. We even have the mushy peas to maximize the experience! (If you’re not a fan of mushy peas and prefer a side of coleslaw, head over to page 96.) We add a special twist to our beer battered fish by adding kale to the mix, which not only looks nice, but gets good and crispy in the oil. The recipe looks like a lot of moving parts, but it’s really not a lot of work when you have all day in the forest.

Publisher ‏ : ‎ Harvard Common Press (May 17, 2022)
Language ‏ : ‎ English
Hardcover ‏ : ‎ 208 pages
ISBN-10 ‏ : ‎ 076037418X
ISBN-13 ‏ : ‎ 978-0760374184
Item Weight ‏ : ‎ 2.05 pounds