Cooking with Fire: The Best Recipes from Man Fire Food

These feasts were born of passion from the hot kiss of fire.

Photo By: Darren Abate / AP Images ©2014, Cooking Channel, LLC. All Rights Reserved.

Photo By: Darren Abate / AP Images ©2014, Cooking Channel, LLC. All Rights Reserved.

Photo By: Darren Abate / AP Images ©2014, Cooking Channel, LLC. All Rights Reserved.

Smoked Rib-Eye Roasts

You don’t need a decked-out barbecue rig to make this rib-eye roast. A soy sauce marinade followed by a generous coating of spices guarantees that this hunk of beef will come out juicy, tender and smoky.

Get the Recipe: Smoked Rib Eye Roasts

Kai Yaang (Whole Roasted Young Chicken)

Pok Pok's famous roast chicken is stuffed with Thai aromatics like lemongrass, garlic and cilantro, then marinated in soy and fish sauces and basted with shallot oil and honey to ensure maximum flavor.

Get the Recipe: Kai Yaang (Whole Roasted Young Chicken)

Erik's Roasted Rabbit with Mushroom Glaze and Root Vegetables

Add a balanced salty flavor to rabbit with a 24- to 36-hour miso brine, then roast the meat alongside crisp-tender root vegetables. An Asian-inspired mushroom glaze ties everything together.

Get the Recipe: Erik's Roasted Rabbit with Mushroom Glaze and Root Vegetables

Rob's Grilled Cauliflower, Kale and Kumquat Salad

Meat isn't the only thing that should hit the grill — char cauliflower for toasty, blackened flavor to spruce up kale salad. Serve the salad on its own or alongside roasted meat, such as lamb.

Get the Recipe: Rob's Grilled Cauliflower, Kale and Kumquat Salad

Craig's Collard Greens

There are two surprising ingredients in these braised collards: gochugaru (Korean red pepper flakes) and brewed coffee.

Get the Recipe: Craig's Collard Greens

Charlie's Oven-Roasted Porchetta

The secret to the ultra-crispy skin on Rancho Llano Seco's porchetta is a slow rendering of fat — the fennel-and-garlic-stuffed loin cooks for almost four hours — paired with a blast in a 415-degree oven.

Get the Recipe: Charlie's Oven-Roasted Porchetta

Tatemado Short Ribs (Tatemado de Costilla de Res)

One bite of these slow-cooked short ribs — marinated overnight in pulque (the unofficial drink of Mexico), tequila, piloncillo, agave and chile powder, then served atop julienned cactus — transports you directly south of the border.

Get the Recipe: Tatemado Short Ribs (Tatemado de Costilla de Res)

Carnitas del Horno

This simply named pork dish — meaning "little meats from the oven" — is also simply made. Slow-cooked with an easy garlic rub and the wine of your choice, then tossed with sauteed onions and peppers, the shredded meat plate packs rich flavors.

Get the Recipe: Carnitas del Horno

Virginia Country Ham Steaks with Redeye Gravy

This traditional Southern steak boasts four ingredients and bursts of flavor. The sweet ham, cooked with a light caramelized-sugar coating, receives a little kick from the suitably named redeye gravy, made from strong hot coffee and ham drippings.

Get the Recipe: Virginia Country Ham Steaks with Redeye Gravy

Lomi Salmon

This refreshing fish salad is a popular island side dish. Its name comes from the Hawaiian word for "massage," so don't be afraid to work the salmon, tomatoes and onions with your hands to help their flavors fuse together.

Get the Recipe: Lomi Salmon

Paella del Reyes' Combination Paella

Chef Tom Meckfessel loads up his surf-and-turf paella with a ton of meat and seafood, including roasted pork loin, mussels and Gulf prawns, along with Spanish accents like Serrano ham, olives and saffron. When the socarrat — the crusty, caramelized rice — forms on the bottom of the pan, it's ready for feasting.

Get the Recipe: Paella del Reyes' Combination Paella

Rafter TS Peach Cobbler

This classic Southern dessert features juicy peaches, hints of cinnamon and a buttery crust.

Get the Recipe: Rafter TS Peach Cobbler

Carnitas Tacos with Homemade Tortillas

With this recipe from Texas Chef Tim Byres, you can turn your kitchen into a taco-slinging operation. A powerful dry rub made with spices like curry powder and paprika infuses the pork shoulder with plenty of flavor, while a two-ingredient recipe for masa tortillas will make you think twice about the store-bought wraps.

Get the Recipe: Carnitas Tacos with Homemade Tortillas

Skylight Inn Cornbread

Everything is better with bacon! This moist and flavorful cornbread is baked in a pan coated with bacon drippings.

Get the Recipe: Skylight Inn Cornbread

Khao Phot Ping (Grilled Corn with Salty Coconut Cream)

Instead of topping grilled corn with butter and salt, brush it with salted coconut cream. Pok Pok's chef, Andy Ricker, infuses the cream with pandan leaves, which taste like a combination of citrus and vanilla.

Get the Recipe: Khao Phot Ping (Grilled Corn with Salty Coconut Cream)

Mixiote de Pescado (Branzino Wrapped in Banana Leaves)

Cooking branzino in banana leaves has the same effect as wrapping it in an aluminum-foil pouch — the technique keeps the fish juicy and moist — but gives the meat an added layer of fragrance.

Get the Recipe: Mixiote de Pescado (Branzino Wrapped in Banana Leaves)

Chile de Arbol Salsa

Roasting the tomatillos, onions and garlic not only softens them, but it also enhances their natural flavors. Quickly blend with spicy chile de arbol peppers to make a versatile salsa that works as a simple dip or as a sauce for meats.

Get the Recipe: Chile de Arbol Salsa

Barbacoa Nortena

Low and slow is the key to this meltingly tender lamb. Serve on tortillas with your favorite taco toppings. 

Get the Recipe: Barbacoa Nortena