megauo just gave me a great idea here (http://www.rx8club.com/showthread.php?s=&postid=223773#post223773). Let's post some of our favorite recipes. this should be "manly" stuff, which means it's got bbq sauce, sausage, or lotsa beef, or just bad for you in general. Also, beer as an ingredient qualifies. My first contribution:

CATFISH GUMBO

1 cup chopped green pepper
1 cup chopped celery
1 cup chopped onion
2 cloves garlic, minced
3 smoked sausages, cut up
1/4 cup vegetable oil
2 (14 1/2 ounce) cans beef broth
1 (16 ounce) can tomatoes, undrained and chopped
1 teaspoon salt
1/2 teaspoon dried whole oregano
1/2 teaspoon dried whole thyme
1/2 teaspoon red pepper
1 bay leaf
2 pounds farm-raised catfish fillets
1 (10 ounce) package frozen sliced okra, thawed
Hot cooked rice

Sauté green pepper, celery, onion, sausage and garlic in hot oil in a large pot until tender. Stir in broth and next 6 ingredients; bring to a boil. Cover, reduce heat and simmer 30 minutes, stirring occasionally.

Cut catfish into 1-inch pieces; add to gumbo and simmer 10 minutes. Stir in okra; cook an additional 5 minutes.

Note: It is mandatory to double this recipe as you gonna chow down. Great recipe for Superbowl! (btw, I added the sausage to meet my criteria of being manly, but it's way good this way.) Other option is to stir in a can of black beans (drained) when you add the catfish.

2nd contribution

Blackened Standing Rib Roast

Ingredients:

7 bone prime rib
2 to 3 tablespoons peppercorn
1 tablespoon coarse salt
3 to 4 tablespoons fresh minced garlic
1 T dried rosemary
1 T dried basil
Olive oil

Pre-heat oven to 450 degrees. In mortar with pestle, crush peppercorn, garlic, salt and herbs. Drip in olive oil to make a thick paste. Vary the herbs according to taste as desired. Oregano is a good alternative.

Place roast bone side down in a shallow baking pan and insert meat thermometer into center of roast, being careful that pointed end of thermometer does not touch bone. Pierce meat deeply with sharp knife in one or two spots between each rib. When meat comes to room temperature, rub with herb mixture, and pack the pierced areas with seasonings so flavor will permeate inside the roast. Cook 20 to 25 minutes to sear. Reduce heat to 300 degrees and continue cooking approximately 20 to 25 minutes per pound or until desired temperature is reached (less 5 degrees).

When beef is done, place on warm large platter and let stand 10 to 15 minutes for easier carving.

The final temperature for rare will be 130, medium rare 135 and 140 for medium. Remember too, that the placement of the thermometer can greatly affect the thermometer temperature. Serve with straight horseradish or (for wussies) a blended horseradish sauce.

Note: It is important that meat be at room temp before roasting, or it will be very underdone. Also, don't fret as it sizzles and smokes during that first 20 minutes at 450. The searing process makes a great crust outside with the seasonings, then when you turn it down it'll be moist and juicy inside when done. I have experimented over many holidays to perfect this recipe; it is damn good!

for those that don't know how to make good buffalo wing sauce, it's easy! all it is is 1 cup of butter to 2 cups Frank's or Best Chef hot sauce or equivalent brand...i don't like Louisana brand hot sauce for this as it smells a bit different...

the chicken you just fry until golden brown...season to taste

Oh my, can't stand ...

I can't understand a half of it. Got to get an english cook book soon !

Originally posted by 8_wannabe
\Sauté green pepper, celery, onion, sausage and garlic in hot oil in a Dutch oven until tender.

That's gross....

Look up dutch oven on the internet...

Originally posted by 8_wannabe
Hey, go back an reread my recipe. Now will you kindly remove that disgusting post from this epicurean thread?

Ok wannabe, I changed my post; your recipe does sound good, but I'm too lazy to make something like that. Here's my recipe:

SLOW-COOKED TEXAS BRISKET

Ingredients:

4 lb. beef brisket (5 or so servings)
2 teaspoons meat tenderizer
4 ounces liquid smoke
1 tablespoon salt
1 tablespoon black pepper
1 tablespoon dried oregano
1 tablespoon paprika

1. Sprinkle tenderizer on brisket, cover in liquid smoke, refrigerate covered overnight.

2. Next day, rub remaining ingredients (mixed) real good all over brisket.

3. Cover tightly in foil, put in baking pan, bake 2 hours at 300F.

4. Loosen foil, bake 5 hours at 200F.

5. Remove meat from pan, let rest 1 hour before slicing.

6. Pour juices from pan into a bowl, put in freezer for a bit so grease rises to top and hardens.

7. Spoon off grease, heat up juices, pour over brisket, slice across grain.

Here's another tried and true hot/buffalo wing sauce:

Combine in large pot:
1 bottle of Frank's hot sauce
1 tsp crushed cayenne pepper(more or less to suit taste)
8-16 oz. Honey( depends on how sweet you like your sauce)
1 bottle bold and spicy BBQ sauce
1 bottle of texas pete's hot sauce.
If you can't find texas petes you can substitute by
doubling the franks hot sauce.

While the above is simmering on low/med heat just deep fry your wings. When the sauce is good and hot pour directly over the wings and enjoy.

Simple and quick. Let me know how it turns out if anyone decides to try it.

Originally posted by megauo
Oh my, can't stand ...

I can't understand a half of it. Got to get an english cook book soon !

I spent 6 months in Hungary and had the pleasure of some damn fine cooking. Unfortunatlely, it has been over 5 years since I was there and can't remember any names except goulash(sp?). Nonetheless, Hungarians can cook!