To help your man get started, here are two recipes from the original Man Cave Cookbook, courtesty of author Matt Thompson.
Man Cave Quiche
"Easy man-size breakfast with plenty of leftovers." ~ Matt Thompson
1 (1 lb.) pkg. bacon
1 pkg. uncooked hash brown potatoes
1 pkg. shredded mozzarella cheese
1 medium onion
2 tsp. black pepper
1 Tbsp. parsley
2 tsp. salt
Preheat oven to 375° F. Fry bacon until crispy. Let cool. Fry hash browns until crispy. Let cool. Dice onion. Crumble bacon into small pieces.
In a large mixing bowl, combine hash browns, cheese, onion, bacon, pepper, parsley and salt. Mix well. Add eggs, one at a time, mixing after each addition. Mix thoroughly.
Grease two casserole dishes or glass pans. Spray dishes with non-stick spray or brush with olive oil, making sure corners are well greased.
Divide mixture into both pans and bake for 60 minutes.
Check to make sure eggs are fully cooked by inserting a sharp knife in center of pan. If nothing sticks, you are ready to go.
BBQ New York Strip Steak
4 (1/2 lb.) New York strip steaks
1/2 cup extra virgin olive oil
1/2 cup Worcestershire sauce
1/4 cup minced garlic
1/4 cup steak seasoning
1 Tbsp. red wine vinegar
1/2 tsp. dried basil
1/2 tsp. Italian seasoning
In a bowl, mix the olive oil, Worcestershire sauce, garlic, steak seasoning, red wine vinegar, basil, and Italian seasoning. Pour into a large resealable plastic bag.
Pierce steaks on all sides with a fork, and place in the bag. Gently shake to coat. Seal bag and marinate steaks a minimum of 2 hours in the refrigerator.
Preheat grill for high heat. Lightly oil the grill grate. Discard marinade. Place steaks on the grill, and cook 7 minutes on each side, or to desired doneness.