Manly Meals for Manly Men

It’s that time of year again to celebrate the patriarch’s role in our lives and what better way than to cook for him? Here are some recipes for macho meals he will be sure to love.

Uh-mazing Barbequed Ribs
Yield: 4-5 Servings

8 lbs. Baby Back Ribs

2 Tbsp. Kosher Salt

1 Tbsp. Mustard (dry)

1 Tbsp. Paprika

½ tsp. Cayenne Pepper

½ tsp. Ground Black Pepper

2 c. Barbeque Sauce (plus
extra)

Preheat your oven to 350F. Combine salt, mustard, paprika, cayenne pepper and black pepper. Place each rack of ribs (8 total for 8 pounds of meat) on a double layer of foil and rub in seasoning. Wrap ribs completely with foil and place on baking sheets. Bake for approximately 2 hours until tender but keep an eye on it because you do not want the meat to fall off the bone just yet. Unwrap each rack and reserve any juices left over. In order to create the perfect “melt-in-your-mouth” ribs, bake the ribs a day or two beforehand and then chill them in the refrigerator. Colder ribs will hold together better on the grill and the flavor will be much more satisfying if you give it time to develop. If you do not have time to refrigerate the ribs, simply let them cool down before grilling. Build a medium-high fire in a charcoal grill (high heat for a gas grill). Mix 1½ cups of the reserved juices with the barbeque sauce and set aside. Place each rack on the grill and baste with the sauce mixture, turn the ribs frequently and repeatedly baste for 7-10 minutes until they are charred in places and cooked through. Transfer to a cutting board, cut in between the bones and serve with additional barbeque sauce.

Mouth Watering Burgers
Yield: 4 Servings

1½ lb. Ground Beef Chuck
with 20% Fat

1¼ tsp. Kosher Salt

½ tsp. Ground Black Pepper

4 Slices American Cheese

4 Potato Bun Rolls

Divide meat into 6-ounce portions. Gently shape each portion into a disc that is 4” in diameter and ¾” thick (do not over-handle the meat). Make a small indentation in the center and set aside. Build a medium-high fire in a charcoal grill (high heat for a gas grill). Season one side of each patty evenly with salt and pepper then place them on the grill, seasoned side down. Cook for 4 minutes then season the top side the same way as the bottom before flipping. If desired, place a single piece of cheese on each patty and grill until the bottom of the patty has reached the preferred doneness. Do not press the patties down with a spatula. By doing this, all the juices that add flavor and keep the patty moist are lost. To avoid dry “hockey puck”-like patties, simply let the grill do all the cooking and be patient. Serve with tomatoes, pickles, onions, lettuce and whatever else your heart desires.

Easy Coleslaw
Yield: 8-10 Servings

¾ c. Mayonnaise

½ c. Sweet Pickle Relish

2 Tbsp. Dijon Mustard

1 Tbsp. White Vinegar

1 Head Green Cabbage,
thinly sliced (approximately
12 c.)

2 Large Carrots, peeled,
grated

Combine first four ingredients and add the cabbage and carrots. Toss together and chill. Serve cold. This can be made up to 2 hours prior to serving.

Creamy Potato Salad
Yield: 8-10 Servings

3 Pounds Baby Red Potatoes

3 Tbsp. Rice Vinegar

¾ c. Mayonnaise

3 Green Onions, thinly sliced

1 Celery Stalk, cut into 1/3”
cubes

¼ c. Fresh Parsley, chopped

¼ c. Fresh Basil, chopped

2 Tbsp. Fresh Dill, chopped

1½ tsp. Lemon Peel, finely
zested

Bring potatoes to a boil in a large pot and simmer until tender. Drain and let stand for 20 minutes until cool. Cut potatoes into ¾” pieces and place a single layer in a large bowl. Sprinkle with vinegar then season with salt and pepper. Continue layering until all potatoes are in the bowl. Add all of the remaining ingredients then toss. Chill and serve. This recipe can be made 10-12 hours ahead of time.

Grilled Summer Peaches
Yield: 6 Servings

6 Firm Peaches, ripe, peeled,
halved, pitted

½ c. Brown Sugar

1 tsp. Cinnamon

1 c. Whipping Cream, chilled

Combine the cinnamon and brown sugar. Arrange peach halves cut side up on a baking sheet and sprinkle with the brown sugar mixture. While the peaches are out at room temperature for 10-12 minutes, heat grill to medium-high heat (high heat for gas grill). Place on grill sugar side down for 4 minutes then flip. Grill for an additional 4 minutes. Whip the cream until it forms soft peaks; lightly sweeten with white sugar if desired. Place two peach halves onto a plate and top with a dollop of whipped cream. Serve immediately.

Crystal Durham :