Fix the men in your life big eats and they are likely to be appreciative. Whether it’s beef or a filling pasta casserole, most will appreciate a day of man food among the regimen of salads and healthy eating.

Surf ‘n’ Turf Tenderloin

1 tablespoon finely chopped onion

1 garlic clove, minced

2 tablespoons olive oil, divided

2 tablespoons butter, divided

1/4 cup beef broth

16 uncooked medium shrimp (about 1/2 pound), peeled and deveined

1 tablespoon minced fresh parsley

4 beef tenderloin steaks (1-1/2 to 2 inches thick and 6 ounces each)

In a small skillet, saute onion and garlic in 1 tablespoon oil and 1 tablespoon butter until tender. Add broth; cook and stir for 1 minute. Add the shrimp; cook and stir until shrimp turn pink, about 3 to 5 minutes. Add parsley.

Meanwhile, make a horizontal cut three-fourths of the way through each steak. Place three shrimp in each pocket. Cover remaining shrimp and sauce for garnish; set aside and keep warm.

In a large skillet, heat remaining oil and butter over medium-high heat. Add steaks; cook until meat reaches desired doneness (about 10 to 13 minutes for medium, 160), turning once. Top with remaining shrimp and serve. Yield: 4 servings.

Per serving: 453 calories, 30 g fat (11 g saturated fat), 205 mg cholesterol, 282 mg sodium, 1 g carbohydrate, trace fiber, 43 g protein.


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Rosemary and Garlic-Crusted Pork Loin with Potatoes

3 tablespoons fresh rosemary, chopped

6 garlic cloves, minced

1 teaspoon Kosher salt, divided

1/2 teaspoon freshly ground pepper

1-1/2 lbs small Yukon Gold potatoes, scrubbed and cubed

2 teaspoons extra-virgin olive oil

2-pound boneless, center-cut pork loin roast, trimmed

Preheat the oven to 400 degrees.

Combine the rosemary, garlic, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a small bowl; set aside.

Combine the potatoes, oil, and the remaining 1/2 teaspoon salt in a medium-size bowl; set aside.

Place the pork in a roasting pan (preferably one with a cooking rack) and apply the rub over the surface and sides. Add the potatoes to the roasting pan and cook for 60 to 70 minutes, or until the pork reaches an internal temperature of 155 degrees or to your desired degree of doneness. Let the pork stand for at least 15 minutes before cutting and serving.

Yankee-Doodle Sirloin Roast

1/2 cup beef broth

1/2 cup teriyaki or soy sauce

1/4 cup vegetable oil

2 tablespoons brown sugar

2 tablespoons finely chopped onion

3 garlic cloves, minced

1 teaspoon Worcestershire sauce

1/2 teaspoon hot pepper sauce

1 boneless beef sirloin tip roast (about 4 pounds)

In a large resealable plastic bag, combine the first eight ingredients; add roast. Seal bag and turn to coat; refrigerate overnight.

Drain and discard marinade. Place roast on a rack in a shallow roasting pan.

Bake, uncovered, at 350 for 1-1/2 to 2-1/4 hours or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145; medium, 160; well-done, 170). Let stand for 10 to 15 minutes before slicing. Yield: 12 to 14 servings.

To grill: Grill, covered, over indirect medium heat for 1-1/2 to 2-1/4 hours or until meat reaches desired doneness.

Per serving: Three ounces cooked beef equals 183 calories, 8 g fat (2 g saturated fat), 69 mg cholesterol, 247 mg sodium, 2 g carbohydrate, trace fiber, 25 g protein.

(Recipe courtesy of "The Taste of Home Cookbook," Reiman Publications)

Steak Tacos with Chipotle Slaw and Avocado Salsa

Steak:

One 2 to 2-1/2-pound flank steak

2 garlic cloves

2/3 cup fresh cilantro leaves, chopped

Juice of 2 limes

1/4 cup olive oil

1/2 teaspoon kosher salt

1/8 teaspoon ground black pepper

1 jalapeno, seeded and quartered

1 teaspoon chili powder

Chipotle Slaw:

1 cup sour cream

2 tablespoons milk

2 teaspoons chipotle pepper in adobo (or more, to taste), chopped

1/2 tablespoon white vinegar

6 cups shredded cabbage

Avocado Salsa:

3 avocados, diced

1/3 cup red onion, minced

Juice of 4 limes

1/2 of a large jalapeno, seeded and minced

1 teaspoon garlic, minced

1/3 cup fresh cilantro leaves, chopped

2 tablespoons extra virgin olive oil

1 plum tomato, seeded and diced

1/2 teaspoon kosher salt

1/8 teaspoon ground black pepper

You will also need:

1 (10-12 count) package of 8-inch soft taco shells

1. To prepare the steak, first make a marinade with the garlic, cilantro, lime juice, olive oil, salt, pepper, jalapeno, and chili powder. Combine the ingredients in the bowl of a food processor and process until finely minced.

2. Place the flank steak in a large zip-top plastic bag, pour in the marinade, and squeeze out any excess air before sealing. Allow the steak to marinate in the refrigerator for at least two hours; do not exceed 8 hours.

3. To prepare the slaw, combine the sour cream, milk, chipotle pepper, and vinegar in a large bowl and whisk until combined. Add the cabbage and stir until it’s completely coated with dressing.

4. To prepare the salsa, combine all the ingredients in a medium-size bowl; toss until combined. (If kept refrigerated, this can be made up to 2 hours prior to serving.)

5. To make the tacos, preheat a barbecue or indoor grill and set the temperature to medium high. Grill the steak for 8 minutes on each side, or until your desired degree of doneness. Let it rest for 10 minutes before cutting, diagonally across the grain, into thin slices.

6. Place 4 to 5 slices of steak in a taco shell, top with approximately a quarter cup of salsa and the same amount of slaw.

(Recipe courtesy of David Venable, QVC)

Baked Spaghetti

1 cup chopped onion

1 cup chopped green pepper

1 tablespoon butter or margarine

1 can (28 ounces) diced tomatoes, undrained

1 can (4 ounces) mushroom stems and pieces, drained

1 can (2-1/4 ounces) sliced ripe olive, drained

2 teaspoons dried oregano

1 pound ground beef, browned and drained, optional

12 ounces spaghetti, cooked and drained

2 cups (8 ounces) shredded cheddar cheese

1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted

1/4 cup water

1/4 cup grated Parmesan cheese

In a large skillet, saute onion and green pepper in butter until tender. Add tomatoes, mushrooms, olives and oregano. Add ground beef if desired. Simmer, uncovered, for 10 minutes.

Place half of the spaghetti in a greased 13 by 9-inch baking dish. Top with half of the vegetable mixture. Sprinkle with 1 cup of cheddar cheese. Repeat layers. Mix the soup and water until smooth; pour over casserole. Sprinkle with Parmesan cheese. Bake, uncovered, at 350 for 30 to 35 minutes or until heated through. Yield: 12 servings.

(Recipe courtesy of "Best of Country Potluck Recipes," Reiman Publications)

Four-Cheese Macaroni

1 package (16 ounces) elbow macaroni

1/4 cup butter or margarine

1/4 cup all-purpose flour

1/2 teaspoon salt

1/8 teaspoon pepper

3 cups milk

2 cups (8 ounces) shredded cheddar cheese

1-1/2 cups (6 ounces) shredded Swiss cheese

1/2 cup crumbled blue cheese

1/2 cup grated Parmesan cheese

Cook macaroni according to package directions. Meanwhile, in a 5-quart Dutch oven over medium heat, melt butter. Stir in flour, salt and pepper until smooth. Bring to a boil; boil and stir for 2 minutes. Gradually add milk, stirring constantly. Reduce heat to low; add cheeses and stir until melted. Drain macaroni; add to cheese sauce and stir until well coated. Yield: 12 servings.

(Recipe courtesy of "Best of Country Potluck Recipes," Reiman Publications)

Barbecue Bean Salad

1 pound dry pinto beans

1/4 cup cider vinegar

1/4 cup vegetable oil

1/4 cup ketchup

1/4 cup packed brown sugar

1 tablespoon Dijon mustard

1 tablespoon Worcestershire sauce

2 teaspoons chili powder

3/4 teaspoon ground cumin

1 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon hot pepper sauce

1 can (15-1/4 ounces) whole kernel corn, drained

1 medium sweet red pepper, chopped

1 medium green pepper, chopped

1 medium onion, chopped

2 cups tortilla chips, coarsely crushed, divided

Place beans in a Dutch oven or soup kettle; add water to cover by 2 inches. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and discard liquid. Add water to cover beans by 2 inches. Reduce heat; cover and simmer for 1 to 1-1/2 hours or until tender. Rinse, drain and set aside.

For dressing, in a saucepan, combine the vinegar, oil, ketchup, brown sugar, mustard, Worcestershire sauce, chili powder, cumin, salt, pepper and hot pepper sauce. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Cool slightly. In a large salad bowl, combine the beans, corn, peppers and onion. Just before serving, stir in dressing and half of the chips. Sprinkle with remaining chips. Yield: 14 to 16 servings.

(Recipe courtesy of "Best of Country Potluck Recipes," Reiman Publications)

Ice Cream Brownie Mountain

4 eggs

2 cups sugar

1/2 cup vegetable oil

1-1/2 cups all-purpose flour

2/3 cup baking cocoa

1 teaspoon baking powder

1/2 teaspoon salt

1/2 cup chopped peanuts

1 quart vanilla ice cream, softened

1 carton (8 ounces) frozen whipped topping, thawed

2 tablespoons chocolate syrup

In a mixing bowl, beat the eggs, sugar and oil. Combine flour, cocoa, baking powder and salt; gradually add to sugar mixture and mix well. Stir in peanuts. Spread into a greased 13 by 9-inch baking pan. Bake at 350 for 25 to 28 minutes or until a toothpick inserted near the center comes out with moist crumbs (do not overbake). Cool on a wire rack.

Line a 2-1/2 quart bowl with a double layer of plastic wrap. Break brownies into pieces about 2 inches square; set aside a third of the pieces. Line the bottom and sides of prepared bowl with remaining brownie pieces, pressing firmly to completely cover within 1 inch of rim. Fill brownie-lined bowl with ice cream, pressing down firmly. Top with reserved brownie pieces, covering ice cream completely. Cover and freeze overnight.

To serve, uncover and invert onto a serving plate. Let stand for 10 minutes before removing bowl and plastic wrap. Spread whipped topping over top and sides of dessert; drizzle with chocolate syrup. Garnish as desired. Cut into wedges with sharp knife. Serves 10.

(Recipe courtesy of "Holiday & Celebrations Cookbook 2001," Reiman Publications)