Manly Meals for Males

Since I can't seem to do "Meals for Males" on a weekly basis, I'm changing the name to "Manly Meals for Males" so that I will not feel guilty for not posting. Without further adieu, Chapter One: Manna for the Meat and Potatoes Man

In an age where gourmet cookery has become popular, and dishes from the French cuisine classique are no longer reserved for the nobility and the wealthy, the male trencherman commonly referred to as the "meat and potatoes man" seems to have fallen into disrepute.

Not so. The meat and potatoes man has simply moved uptown... While copious amounts of protein and carbohydrates continue to make up the nucleus of his diet, a new dimension has been added. Zesty seasonings, tangy sauces, piquant flavorings and tantalizing food combinations formerly savored only occasionally when eating out are now becoming very much a part of eating in.

Something else has changed, too. There was a time when the ravenous male frequently had to make a choice between quantity and quality. Now, he wants both... At a typical businessMAN's dinner in almost any large American city, this would be an acceptable meal [steak, potatoes, and a salad].

The recipes that follow in this chapter have all been carefully chosen and tested on discriminating meat and potatoes men. They are basically simple in construction, substantial in volume, and stimulating to the taste. In short, these dishes positively will stanch those persistent nagging hunger pangs which characterize a voracious male appetite.

Since a well-fed man makes good company, it is earnestly hoped that the effort involved will yield handsome dividends.

Carrots Flambe
1.5 lbs baby carrots
pinch salt (for boiling)
1/3 c bourbon
1 tbs brown sugar
4 tbs sweet butter
1/2 tsp lemon juice
1 tbs parsley, finely chopped

Simmer carrots until tender. Place carrots in a skillet with butter, lemon juice and brown sugar and saute until the sugar is dissolved. pour in bourbon, allow it to warm, ignite and blaze, stirring until all alcohol has burned off. Sprinkle parsley over carrots and serve immediately. 4 Servings.

Carrots can be served with Braised Loin of Pork and Potatoes Grand Marnier