Скачать или смотреть 3 Meals Every Guy Should Know How to Cook

16 oz package 93/7 ground turkey breast
1 egg, beaten
85 grams steel cut oats, ground into finer crumbs
1 Tbsp minced fresh parsley
1/2 Tbsp minced fresh thyme
1/4 Tsp minced fresh cilantro
2 Tbsp grated Parmesan
1 tsp Worcestershire sauce
1 tsp Dijon
Kosher salt to taste
4 brioche buns (or buns of choice)
Extra virgin olive oil spray

300 grams kiwi, peeled, cored, diced (about 4)
8 fl oz orange juice, pulp free
1 tsp honey
1 tsp shallot, grated
1 tsp minced fresh parsley
1/2 tsp minced fresh cilantro
1 Tbsp chopped pistachios

4 portobello mushrooms, core and grills removed
4 tsp balsamic reduction (or glaze)
1 Tbsp chopped fresh thyme
1 clove garlic, grated
1 cup balsamic vinegar
Extra virgin olive oil spray

Turkey burgers:
1. Combine all ingredients (except for buns and olive oil spray) into a large mixing bowl and mix until consistent mixture is formed.
2. Divide into four equal balls, flatten into patties, grill over medium to medium high heat until an internal temperature of 165 degrees F is reached.

Kiwi salsa:
1. Combine kiwis and orange juice into small pot. Simmer 15 minutes, strain juice, discard.
2. Combine all remaining ingredients with kiwi, season. Set in fridge.

Mushrooms:
1. Marinate mushrooms in flat dish with sides or a resealable bag with the balsamic vinegar (not the reduction), fresh herbs and garlic for 1 hour.
2. Remove from marinade, pat dry, salt.
3. Grill over medium heat until almost done, flipping once (about 5 minutes).
4. Brush each mushroom with balsamic glaze and cook an additional 1-3 minutes.

8 oz boneless pork chop, cut into 1'' cubes
1 tsp Chinese five spice
1 tsp ground cumin
8 oz pineapple cut into 1'' cubes
1 c quinoa, dry, cooked according to package instructions
1 3/4 c chicken bone broth or water for quinoa
1/2 c chopped dates
1/2 avocado, diced
1/4 of a shallot, 1 garlic clove
3-5 jalapeno slices
1 Tbsp fresh thyme leaves
1/4 c fresh parsley leaves
1/4 c fresh cilantro leaves
4-6 mint leaves
3 Tbsp honey
2-3 Tbsp lemon juice
1/2 c roasted and salted pistachios
2 oz avocado oil
Kosher salt to taste
Extra Virgin Olive Oil spray as needed

For pork and pineapple:
1. For the pork, season cut portion with olive oil spray, salt and spices.
2. Skewer, grill on medium high heat 3-4 minutes each side until internal temperature of 145-150 degrees F is reached.
3. For the pineapple, season cut portion with olive oil spray and salt. Skewer and grill 2-4 minutes on each side until soft and slightly charred.

For quinoa salad:
1. Cook quinoa according to package instructions, fold in chopped dates and avocado.

For the pistachio chimichurri.
1. Combine all ingredients and blend.

Chicken:
2 lbs, chicken thighs, boneless, skinless

Marinade:
1 c full fat greek yogurt
1 tbsp ground cumin
1 tbsp ground chili powder
1 tbsp ground smoked paprika
1 tsp ground coriander
1/2 tsp garlic powder
Kosher salt

1. Combine spices, mix well, Add to yogurt, mix well.
3. Add chicken, mix well, marinate 4 hours up to overnight.
4. Grill chicken over medium heat until internal temperature of 165 degress F.

Orange sauce:
1/4 shallot, sliced
1 garlic clove, sliced
1 tbsp extra virgin olive oil
1 tsp chili flake
1 tbsp honey
1 tbsp Dijon
6 oz orange juice
1 oz cold butter, cubed
1 bay leaf
1 tsp fresh thyme

5. 1.Over medium low heat, sauté shallot and garlic until fragrant and soft.
6. 2.Add Dijon and chili flakes and stir to coat.
7. 3.Add orange juice and stir.
8. 4.Simmer until liquid is reduced by half.
9. 5.Add in salt, honey, cook an additional minute.
10. 6.Turn off heat add in cold butter and swirl to melt.
11. 7.Strain and serve.


Asparagus: with burratta
2 bunches asparagus, ends cut off, exterior peeled
2 Tbsp extra virgin olive oil
Kosher Salt
1. Toss in oil, salt.
2. Grill over medium heat until slightly charred.
3. For ease of grilling, place the asparagus perpendicular to the grill grates so they don’t fall through.

Breadcrumbs:
2 slices day old bread, cut into cubes
1 tsp extra virgin olive oil
1 tsp Chili flake
1 garlic clove, grated
1 oz Parmesan regganio, for shaving
Kosher salt
1. Using a food processor or spice grinder, grind the day old bread into smaller pieces that look like gravel.
2. Put bread crumb mixture into strainer and sift out finer powder like remains.
3. Toast bread crumbs in a pan over medium low heat. Once they bring to turn crunchy, add oil, chili flake, garlic and salt.
4. Continue to toast until fragrant, crunchy and no oil remains in pan (about 2-3 minutes.

Lemon almond vinaigrette:
1/4 c roasted, salted almonds
1 Tbsp Dijon mustard
3 oz lemon juice
Zest of one lemon
1 tsp shallot
1/2 garlic clove
1 tsp fresh thyme leaves
1 tsp fresh parsley
3 oz extra virgin olive oil
Kosher salt

1. Combine all ingredients except oil into a blender or jar safe for an immersion blender.
2. Blend well, slowly stream in oil.
3. Adjust salt level.
4. If too thick, add water, 1 Tbsp at a time.