The Eat Like a Man Guide to Feeding a Crowd: Food and Drink by Ryan D'Agostino

By Ryan D'Agostino

This welcome follow-up to Esquire's wildly renowned consume Like a guy cookbook is the final word source for men who are looking to host huge crowds and want the scaled-up recipes, logistical suggestion, and mojo to drag it off no matter if they're cooking breakfast for a houseful of weekend site visitors, generating an epic unfold for the playoffs, or making plans the yard BBQ that trumps all. With tantalizing images and approximately a hundred recipes for lazy breakfasts, afternoon noshing, dinner spreads, and late-night binges—including a great deal of favorites from cooks who understand how to meet a crowd, akin to Linton Hopkins, Edward Lee, and Michael Symon—this is the one cookbook a guy will ever desire whilst the occasion is at his position.

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The Eat Like a Man Guide to Feeding a Crowd: Food and Drink for Family, Friends, and Drop-ins

This welcome follow-up to Esquire's wildly well known devour Like a guy cookbook is the last word source for men who are looking to host vast crowds and wish the scaled-up recipes, logistical suggestion, and mojo to tug it off even if they're cooking breakfast for a houseful of weekend visitors, generating an epic unfold for the playoffs, or making plans the yard BBQ that trumps all.

Extra info for The Eat Like a Man Guide to Feeding a Crowd: Food and Drink for Family, Friends, and Drop-ins

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TIP Have everything chopped, measured, and ready before you start. L AT E AF T E R NOO N | 47 STEVEN SAT TERFIELD MILLER UNION Atlanta, Georgia Lowcountry Boil Every port city has a great seafood one-pot, and in my hometown of Savannah we have the Lowcountry Boil. Its supposed inventor, Richard Gay, whose family runs a fish company in the community of Frogmore on St. Helena Island, gave it its other name, Frogmore stew, which is weirdly misleading. What you have here is not a conventional stew, in which the cooking liquid becomes a rich sauce.

3. To serve, place about 1 tbsp tartar sauce in the center of a plate and top it with the bread. ) Spoon more tartar sauce over one edge of the bread, letting some drip onto the plate. Top the bread with the dressed Cornstarch brings some extra crunchiness to the simple flour coating. Fish pepper is an heirloom variety that was grown by African Americans in the Chesapeake area in the nineteenth century and is widely prevalent in the region’s fish cookery. You can substitute a pinch of cayenne. In the restaurant, we use clarified butter, which can get extremely hot without burning.

5. Add the tasso, onion, celery, poblanos, jalapeño, garlic, and gumbo spice to the roux. Cook until the vegetables are slightly softened and the spices are blended, about 4 minutes. Stir in the chicken stock and bring to a simmer, being sure to scrape the bottom of the pot as the gumbo comes to a simmer so the roux doesn’t stick. Simmer until thickened, about 30 minutes, stirring often and skimming all the fat that rises to the surface. ) 54 | T H E E AT L I K E A M A N GU I D E T O F E E D I N G A C R OW D Chef Link’s signature hot sauce pulls together the flavors in his gumbo— or yours.

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