Dinner With Daddy

Yield: Makes 6 servings Active Time: 30 minutes Total Time: 40 minutes For the seafood lover that doesn't like mayonnaise. I substitute Plain Greek Yogurt for the same texture without the mayo. Ingredients 1/4 cup plain Greek Yogurt 2 scallions, thinly sliced 1 large egg, lightly beaten 2 teaspoons fresh lemon juice plus wedges for garnish 2 teaspoons Old Bay Seasoning 1 pound lump crabmeat, picked over 1 1/4 cup panko (Japanese breadcrumbs), 1/4 teaspoon salt 1/8 teaspoon freshly ground black pepper 1/4 cup olive oil Preparation Whisk first 5 ingredients in a medium bowl. Add crab, fold gently to blend. Stir in 3/4 cup panko, salt, and pepper. Divide into 6 equal portions. Form each into 1"-thick patties. Refrigerate for at least 10 minutes to firm up. Heat oil in a large skillet over medium heat. Place remaining 1/2 cup panko on a plate. Coat cakes with panko. Fry until golden brown and crisp, 3-4 minutes per side. Serve with lemon wedge...

Slice 1 pound of beef, I used top round, in thin strips across the grain.   In a bowl, combine 1/2 cup cooking sherry, cooking wine or rice wine, 3 tablespoons of corn starch, 2 egg whites, 3 tablespoons of vegetable or olive oil, and 1 teaspoon of salt and 1 teaspoon of sugar. Marinate the beef in the mixture, at room temperature, for at least 30 minutes.   I like to marinate it for closer to an hour. In a large pan, add about ¼ inch of oil and fry beef in single layer over a very low heat about 45 seconds to a minute on each side, remove to bowl.   This is the part that takes the longest and is the most tedious, but well worth it. Also works with chicken, but more for the authentic Chinese food texture than as a tenderizer.

Time: Prep: 10 mins Cooking: 25-30 mins Serves: 4 Ingredients: 2 Boneless/Skinless Chicken Breasts 1/2 Cup + 3 Tbsp.Flour 1 Lemon 1 Cup Chicken Stock 1 Cup White Cooking Wine 1/4 Cup Capers Salt and Pepper to Taste 1/4 Cup Olive Oil Thin slice chicken breast, salt and pepper and dredge in flour. In large skillet heat olive oil and fry chicken, 3 mins per side, set chicken aside. Add 3 tablespoons of flour to skillet, combine with oil. Add Chicken stock, white cooking wine and juice from 1 lemon to skillet, whisk and bring to boil for 1 min. Add capers and return chicken to skillet, simmer for 2 minutes Serve with Pasta or Rice

  J.A. Henckels Carving Set Giveaway Ends - 2/15/2012 Congrats to Ro'Chele Apple Winner of the Dinner With Daddy Henckels Carving Set Giveaway!

A penny saved is 0.00234192 gallons of gas for tomorrow ----------------------------------------------------------------------------- I believe in balance- without balance we would fall on our face. ----------------------------------------------------------------------------- When the shoe is on the other foot- It hurts. ----------------------------------------------------------------------------- If you don't stand for something- Your butt cheeks fall asleep. ----------------------------------------------------------------------------- A man's word is as good as his bond. If his word has an "X" in it, it's worth a little more. ----------------------------------------------------------------------------- Birds of a feather flock together - Birds with scales go elsewhere ----------------------------------------------------------------------------- Blood is thicker than water - And the salt content eliminates it as a viable option f...

Serves 8 Time: Prep: 10 Minutes Cooking: 55 minutes Ingredients: 1 ½ lbs. Beef strips for Stir Fry 2 Medium Onions 5 cloves Garlic 4 Celery Stalks 2 cups Carrots cut in ½ inch pieces 2 quarts Beef Stock 1 cup Barley 3 Tbsp. Olive oil 2 tsp. Salt 1 tsp. Black Pepper Preparation: Add oil, Chopped onions and garlic in large soup pot and sauté until tender, 2 minutes Cut beef strips into ¼ inch cubes (you can use any type of beef, strips are easier to cut to size) Add beef, salt, and pepper to pot with onions and garlic to brown Chop Celery and carrots into ½ inch pieces add to pot Add 2 quarts Beef Stock to pot, bring to boil Add Barley, reduce heat and simmer for 45 minutes Enjoy with a nice hard crust bread.

French Toast with Sauteed Pears Serves 2 Ingredients 4 Thick Slices of Brioche or similar Bread 3 Eggs 1 tsp cinnamon powder 1 tsp Vanilla extract 2 tbsp Powdered Sugar 3 tbsp Light Cream 1 Bartlett pear Sliced 1/2 Stick of Butter (4 tbsp) 3 Tbsp Grand Marnier In a bowl, mix Eggs, Light Cream, 1 tbsp Powdered Sugar, Vanilla Extract, and Cinnamon powder, Beat well. Heat 2 tbsp butter in saute pan Soak Bread in Egg mixture until well soaked Fry French Toast in heated Butter Plate French Toast, Heat remaining Butter in pan Saute Pear slices in butter about 1 - 2 minutes until just turning a nice Brown color Hold pan away from fire, add Grand Marnier Slowly and carefully hold pan to fire (Flambe flames will shoot quite high) place back on fire for 30 seconds tossing to coat in pan. Place pears on top of French Toast, Sprinkle with Powdered Sugar and Serve