Meals Fit For MEN To Make!

Thursday is National Men Cook Dinner Day, and The Early Show wasn't about to let it go by unnoticed!

We asked Michael Psilakis, executive chef and owner of both Kefi and Anthos in Manhattan, as well as Bon Appetit magazine's Chef of the Year, to whip up some easy, fun recipes guys can use to impress friends and family. Call it a -- manly menu! So guys -- get those aprons on, dispense with stereotypes, and head for the kitchen!

RECIPES

Tsoutsoukakia (Meatballs, Roasted Garlic, Olives, Tomato)

Serves 4-6; Yield 6 meatballs each

For the meatballs:
1/2 lb ground pork
1/2 lb ground lamb
1/4 ground beef
1 onion chopped
4 garlic cloves chopped
6 garlic cloves roasted and pureed
2 tbs. chopped fresh dill
2 tbs. chopped fresh parsley
Salt & pepper to taste
1 tbs. Dijon mustard smooth
8 slices of white bread crust removed
1 cup milk
Flour
Extra Virgin Olive Oil

For the Sauce:
3 tbs. Extra virgin olive oil
6 pieces of raw garlic
1 large onion, chopped
1/2 cup red wine
2 cups beef and chicken broth
2, 16 oz. cans Italian plum tomatoes in sauce
2 fresh bay leaves

To Garnish:
1/2 cup of tsakistes olives, pitted and cut in half
1/2 cup thassos or kalamata olives, pitted and cut in half
16 whole roasted garlic cloves, peeled
Fresh parsley, dill, mint, chopped
Dried Greek oregano

For the Sauce:
Place oil in pan over medium heat, sauté garlic and onions until golden brown. Deglaze with red wine. Reduce until almost dry. Add stocks and tomatoes crushed by hand a bit, add bay leaf and simmer.

For the Meatballs:
Put everything in a mixing bowl with the exception of the bread and milk. In a separate bowl, soak bread in milk until saturated and soft. Remove bread from milk, squeezing to drain off extra milk, add to meat mixture and mix well to thoroughly incorporate.

Form football shaped meatballs, dredge with flour, and pan-fry in until brown on all sides, then transfer to a paper towel. Once all meatballs have been browned, add them to the pot with the tomato sauce and braise for an hour. Season. With salt and pepper.

To serve:
Right before serving, add the olives, roasted garlic cloves, fresh herbs and dried Greek Oregano to the meatball/tomato mixture. Stir to combine and serve.

For more recipes, go to Page 2.

Kourembiethes (Greek Butter Cookies with Pistachios)

Ingredients:
3 Sticks Butter
1/2 Cup Sugar
2 Egg Yolks
1/2 Shot Ouzo
1 tsp Vanilla
2 Cups All Purpose Flour
1 tsp Baking Powder
3/4 Cup Finely Chopped Pistachios

Additional ingredients:
Whole pistachios
Powdered Sugar

Method:
Cream the butter and sugar in a mixer. Add the egg yolks, ouzo and vanilla and mix until combined. Add the flour, baking powder and ¾ cup pistachios. Mix until incorporated. Shape cookies into small balls about the size of a quarter. Place a whole pistachio inside the cookie and roll to hide the pistachio. Bake in a 325 degree oven for 12 to 15 minutes or until golden brown. Cool and roll in powdered sugar.

Spanikopita Mac and Cheese

Ingredients:
2 tablespoon olive oil
7 large shallots, chopped finely
8 whole scallions, sliced thick
16 ounces baby spinach leaves, roughly chopped
Kosher salt and cracked black pepper
2 cups Greek Bechamel Sauce (recipe below)
6 oz. crumbled feta
1/3 cup roughly chopped fresh dill
8 cups of cooked elbow macaroni
4 tablespoons grated Graviera cheese
1/8 Cup bread crumbs

Method:
Boil salted water in a large pot and cook the macaroni as you make the spinach mixture. For the spinach mixture: In a large pot warm the olive oil over medium heat. Add the shallot and cook until translucent. Add the scallions and spinach and stir as all of the spinach wilts. Season liberally with salt and pepper. Stir in the béchamel sauce, feta and dill. Remove from the heat. Combine the cooked macaroni with the spinach mixture and spoon it into a oiled 9x13" baking dish. Top with grated Graviera cheese and breadcrumbs and bake in a 350 degree oven until warm inside, about 15 minutes. To finish, turn on the broiler to melt the cheese and toast the breadcrumbs.

Greek Bechamel Sauce

Yield: 4 Cups

Ingredients:
3 ounces butter
6 ounces all-purpose flour
1 quart whole milk, warm
1 1/2 teaspoons ground cinnamon
Pinch of nutmeg, preferably freshly ground
Kosher salt and cracked black pepper

Method:
1. In a large heavy pot, melt the butter over low heat, whisking with a large balloon whisk. Add the flour and, whisk to a very crumbly roux, not a smooth paste; whisk constantly for about 6 minutes to cook off the raw flour taste, but do not allow to brown (dodge off and on the heat every now and then if you sense it is getting too hot).
2. Whisking all the time, drizzle in the warm milk until smooth. Keep cooking, continuing to whisk and dodging on and off the heat if necessary, until very thick. Add the cinnamon and nutmeg, 1/2 tsp. salt and a generous amount of pepper.
3. Scoop out about 1/4 cup of the warm sauce. In a bowl, whisk into the eggs, to temper them. Remove the pan from the heat and whisk all the egg mixture back into the béchamel.