Ultimate sandwich guide
Creative sandwiches are the hallmark of the menu in any great man cave. Grab a handful of anything you love — meat, cheese, veggies, pizza, all four — shove between two pieces of bread, add condiment, consume. It’s an all-in-one delivery system for belly-filling happiness, no forks necessary. If you’ve got the right stuff in stock, try the “BAD” (bacon, apple and dill) created by Marc Forgione from "Iron Chef America". If you’re all out of perennial herb, try another concoction from Maxim’s Battle for the Ultimate Sandwich.
From ridiculous rec rooms to hideaways for superfans, TODAY's Jenna Wolfe takes a look at what it takes to make a great den for men.
Foreman Grill cookbook
Ditch the nachos and go deep with a meal your guests won’t soon forget, compliments of Scott Kroener of Del Frisco’s Restaurant Group (with some help from Big George himself).
Open-face New York Strip (4 servings):
- 4 12 in. French baguettes
- 4 Tbs. butter
- 2 Tbs. chopped garlic
- 4 16 oz. New York strips, center-cut, well-trimmed from the butcher
- Kosher salt
- Freshly cracked black pepper
- 1 cup sour cream
- ½ cup Dijon mustard
- Juice of one lemon
- 2 Tbs. Worcestershire sauce
Tequila-lime marinated shrimp:
- 21 frozen jumbo shrimp, peeled
- 0.5 cup chopped cilantro leaves
- Juice of two limes
- 6 oz. premium tequila
- 1 Tbs. kosher salt
Plug in George Foreman Grill. Combine shrimp, cilantro, lime juice, and ½ cup tequila. Marinate 15 minutes. Take a shot of tequila as grill heats. Salt the shrimp; grill for 2½ minutes; remove from heat. Take second shot of tequila. Put shrimp on plate. Skewer each one with toothpick. Or don’t. We don’t care. Finish off the tequila.