Cooking for Guys

Spam Pudgies

Dave was a little skeptical of the lunch menu- Spam pudgie sandwiches cooked in the pie irons. Straight from the can, Spam is unappealing, pallid, pink and soft. The prevailing flavor is salt. Heated, it darkens, becoming almost brown. The texture gets firmer, even...

read more

Kentucky Mule

  I don't care for vodka, so never acquired a taste for Moscow Mules. Bourbon, however, is an entirely different story. In camp or on the back porch, the Kentucky Mule is sure to refresh. Go ahead, have another. You deserve it. Ingredients   1 oz bourbon-I...

read more

Robert’s Cast Iron Bread

Robert disappeared into the longhouse and emerged a little later with a beautiful loaf of fresh bread. It seemed so simple, and according to Rob, it pretty much was. I asked him for his recipe and this is what he gave me.Ingredients  about 2 1/2 cups flour more or...

read more

Taco Things

Taco-things are made from left overs, salsa, and cheese wrapped in a flour tortilla folded closed and fried in oil with a little picante sauce splashed over them. Sounds like a burrito, right? Well, when I worked at La Clinica years ago, my co-workers told me it...

read more

Pork Roast with Morel Gravy

This was a slow cooker recipe I adapted to the Dutch Oven. You can use any mushrooms and any large hunk of pork.  Ingredients   3-4 pound pork roast 4 large cloves of garlic, minced  1 large white onion peeled and cubed  3-4 cups morels, if you can get them ...

read more

Peep In a Puddle

1 slightly stale peep 3 tbs. cocoa 1/4 cup peppermint schnapps 1/4 cup Irish cream boiling water In a mug combine 3 tbs. cocoa, 1/4 cup peppermint schnapps, and 1/4 cup Irish cream. Fill with boiling water and stir well. Top with a peep. 

read more

Rusty Nail – Praise & Treats

It has been an unseasonably dry winter. Up until Friday, when it started to snow. It has been snowing all weekend. Sunday morning it cleared, revealing a sparkling winter wonderland. With no pressing need to go anywhere, most people elected to stay home, off the...

read more

BBQ Sauce

I made this sauce for the rabbits at the last Bunny BBQ. I  cut up and brined the rabbits for 9 hours, then rinsed and boiled them for 10 minutes. They were painted with BBQ sauce and frozen until the day before the party.  I thawed them Friday, and put the meat in...

read more

Moussaka

The Food Stamp Gourmet by Wm. Brown has been out of print for years, but you can still find it on-line at a reasonable price. I have had my copy since the seventies; it contains some of my favorite recipes. Every so often, I pull it out and choose one of them....

read more

Moussaka Hand Pie

I made moussaka for dinner last night and had some left-over filling. Today I got out the pie-irons and made moussaka hand pies for lunch.   Forcing the Greek pita bread into the buttered pie irons, I spooned some tomato paste over the pita, I filled it with the...

read more
%d bloggers like this: