When my wife enters the Man Cave she must leave her diet recipes behind in the cupboard. Man Cave Cuisine is not for the faint of palate. Arteries may attract some plaque because many entrees will be deep fried in oil. When I cook chicken, the skin will be left on. If a beef steak is ribbed in fat, it will not be trimmed off. I will cook with lots of butter, too. (But don't worry, I often come out and make healthy cuisine for my wife - of which, I partake.)
Kitchen utensils are kept to a minimum. A set of measuring spoons is not necessary, as long as I have regular cutlery like a teaspoon and a tablespoon. A stained coffee cup is my measuring goblet for any amounts more than a tablespoon. There is always beer in the refrigerator, screw top bottles are preferred. And a kitchen towel may do double duty when working on the car.
Once settled in my Man Cave, the only time I will leave is to turn a burger on the patio grill. When food falls to the floor, it will be picked up, brushed off, and eaten. Expiration dates of food in the refrigerator are not enforced - it will stay as long as it doesn't smell rotten.
Now what comprises Man Cave Cuisine? Meat, potatoes and beans, mainly. You won't find many desserts. If you see the color green it will likely be a dried herb, or a veggie that's cooked for hours. All International cuisines are welcome in my Man Cave kitchen, especially Latin and Italian recipes: a Meatball Sub and Pasta alla Carbonara, check; Cuban-style Roast Pork with Black Beans and Fried Plantains, double check!
Actually, Man Cave Cuisine is for everybody, when taken in moderation. Anyone can make it, too - as qualifiers, the ingredients list and preparation is uncomplicated. You don't need to be in a Man Cave kitchen to follow my recipe directions, either.
So do check back for my new recipe series, direct from the Man Cave.