Haupia Chicken Curry

1 cup Coconut Curry Sauce

Several leaves of fresh basil, cut into long, thin strips
1 chicken breast, cut up.
1 serving of your favorite wild rice or pasta; I used whole wheat rotini, which was quite good.
bit of olive oil, a bit of lemon juice.
seasonings: lemon pepper, white pepper, garlic salt, lemon grass.

Dribble the chicken in olive oil and lemon juice, seasoned with lemon pepper, white pepper, garlic salt, and a tiny bit of lemon grass.Grille the chicken on a barbecue or indoor grille.

On individual serving plates, layer pasta, basil, then chicken. Ladle the sauce over the top.

Works well with a Belgian ale. Mine was home-brewed.

The critics raved!

Coconut Curry Sauce

Scale to taste. This serves two or three, with meat and pasta.

1 cup haupia sauce
1 tsp lemon juice
1 tsp curry powder
⅓ tsp powdered ginger
¼ tsp dried lemon grass
1 TBSP peanut butter
1 TBSP reduced sodium chicken base

4 slices bacon, chopped small
¼ cup sweet onion, finely chopped
3 cloves garlic, roasted, and then finely chopped
1 large sardine, mashed into paste; reserve sardine oil

In a modest saucepan, heat haupia sauce. When it is hot, add lemon juice, curry powder, ginger, lemon grass and whisk to an even texture. When it begins to boil, add chicken base and peanut butter, stir thoroughly, and reduce to simmer. It is normal if this turns out green.

While that’s cooking, fry the bacon; you might want to add a little oil. When it’s partway done, add the roasted garlic and the onions. When it’s brown, add mashed fish and the oil from the can of sardines. The bacon component of this should be fairly crispy when you’re done; if you have difficulty accomplishing this, put the whole mix in a small plate and microwave it (covered!) for a while.

Add the bacon mixture to the sauce. Stir (whisk) well.

Serving suggestions:
• With grilled chicken, over pasta

• Over toast, cheese, bacon, topped with a fried egg

• Stirred into scrambled eggs

Ice Cream Sandwich

Take a slice of hard-frozen ice cream. I like chocolate with chunks for this.

Slather it with peanut butter, at least a ¼ inch thick. Organic peanut butter, of course. We wouldn’t want this to be unhealthy.

Cover it with another slice of hard-frozen ice cream. Let’s go with peach for this one.

Press the whole thing together. Then dip it in cake batter. White is sufficient.

Deep fry quickly. Don’t want the ice cream to melt.

Drain. Set on a plate. Drizzle lightly with dark chocolate sauce. Lay two slices of fairly firmly cooked bacon on top and sprinkle a bit of powdered sugar over it all.

Enjoy.

PS: You might want to keep "911" on your speed dial.

Manly Meat Rolls

I like to have something quick to grab when I have just a moment for a meal. This is the perfect thing to make if your freezer goes out and the meat you had in there thaws.

Crust (sufficient for two meat rolls):
4 cups Bisquick
1 cup milk (adjust as needed)
3 TBSP garlic powder
2 TBSP onion powder
3 TBSP Italian seasoning
1 TBSP chili powder
(I use a double recipe and make 4 meat rolls at a time.)

Sauce, per meat roll:
¼ cup Alfredo sauce (more or less to taste) or
¼ cup bleu cheese salad dressing

Filling: Select as you like:
1½ pound sage sausage, browned
½ cup sliced carrots, pre-cooked
¼ cup sweet onion, sliced, microwaved until soft
½ cup fresh whole spinach leaves
¼ cup frozen corn
¼ cup chopped, frozen, broccoli
4 ounces sliced pepperoni
¼ cup shredded parmesan cheese

¼ cup shredded or diced mozzarella cheese
¼ cup shredded or diced cheddar cheese

Freshly ground pepper

Freshly ground lemon spice mix
(I tend to make each one differently; my favorite includes sausage, any two kinds of cheese, carrot, onion, a frozen veggie or two, and a lot of spices.)

Use 4 or 5 of the above for each meat roll.

Roll out the dough, spread the sauce, add ingredients, roll up the meat roll, transfer to a large cookie sheet covered with parchment paper. Top with butter and cheese, or other interesting things from the ingredients list.

Cook at 375 or 400 for 20 - 25 minutes, or until browned on top and 140 degrees inside. Set aside to cool. When completely cool, slice into 2" slices, and put each in a separate freezer bag.

When you're hungry, take one out of the freezer, microwave it for a minute or two, grab a bottle of iced tea, and eat on the run.

Fairly French Pizza

So, I'm going to have to turn all of my mg and liters into ounces and gallons, so please have patience with me.

This is for two medium/small pizzas or one big one.

Pizza dough:
I did have a recipe as inspiration, but I didn't use it much. If you know what dough (bread dough) should feel/look like, make sure your Flour/Water mix feels like that. The rest is about right.


Flour, 500g (3 cups)
I always mix whole wheat flour with white flourWater, 300mL (1¼ cups)
this is going to be harder than I thought....Fresh Yeast, 20g (0.70 oz)
Olive Oil, 2 Tablespoons
Basil, Oregano, Thyme, and Cumin (¼ cup)
some salt, (1 tsp)
a little bit of sugar (1½ TBSP)

Pizza dressing:

Ground beef, 500g (one pound)
Spoonful of Paprika, Chilis, Herbs of Provence
(is that right? It's just a mix of Tarragon leaves, Rosemary, Thyme, and Oregano)Bell pepper, red
2-3 medium sized red Onions
(or normal Onions, but red Onions are sooooo much better!)1-2 Garlic cloves
Roquefort or Bleu Cheese... or just Gouda, if you don't like stinky cheese.
1-2 cooked/boiled Eggs
The dough works like every other dough (for people without Bread machines):
You mix all the bread dough ingredients together in a big bowl, and then knead it until you have a regular bread dough ball. Roll it out on a baking sheet/tray and let it sit in a warm place for about 30 min.

While you're waiting for the dough, you can start pre-heat the oven to 200C (or 392 F) and start working on the dressing:

Mix the ground beef until it has the same consistency as mashed potatoes and then add all the spices. This is your sauce. When the dough is ready, you can distribute the meat-sauce like you would tomato-sauce. Use a fork to poke holes in the meat-covered-dough, so it will bake evenly later.

Cut up the Bell Pepper, Onions, and Garlic as finely as possible. If you like lots of Herbs, you can add more of the French Herbs to this mix. If not, you don't need it. I added more Chili. Distribute this finely cut mix all over the pizza.

Slice the boiled eggs thinly and place them on the pizza. If you decided to go with the Gouda instead of the stinky cheese, I highly recommend putting bacon on top instead of Eggs. Because Bacon might not be French, but it's wonderful!

The Germans have a phrase, "Das Auge isst mit", which kinda means "your eyes eat with you". Ok, it sounds weird when I translate it directly, but it just means make what you're cooking pretty, because nicely arranged foods just taste better. All that to say, decorate your pizzas. Don't just throw every thing on there. I know this blog is called "Guy Foods", but even guys like nice-looking food.

Slice your choice of cheese (or shred it, depending on the cheese) to cover just about everything. Place your Pizza in the Oven for 30 min, but keep an eye on it!!!

Sometimes I need 30 min to get the cheese all nice and crispy and brown on top, sometimes I need 20 min. I don't actually know why. Probably has something to do with the settings.

Wait for it to cool a little when it's done, and enjoy!!!

Butter & Herb Potato Bread

1½ tsp active dry yeast
1 pkg Idahoan Butter & Herb Mashed Potatoes
3 cups white flour
2 TBSP white sugar
1 TBSP gluten
2 TBSP dry milk powder
2½ TBSP butter
½ tsp salt (the potatoes have salt as well)
1⅓ cups water, lukewarm.

Load into bread machine, set the timer, and press go.

This is good! Buttery, lightly seasoned, very smooth.

TJ's White Bread

Into the bread machine, in this order:

1½ tsp active dry yeast

4 cups white flour

2 TBSP white sugar

1 TBSP dry buttermilk powder
1 TBSP gluten

2 TBSP butter

1¼ tsp salt

1⅓ cups milk, preferably lukewarm.

This is the basic white bread recipe that we rely on day-in and day-out.

This is the launch point for a lot of discoveries.