Dinner With Daddy

Serves 10-12 Ingredients Meat Filling 4-5 lb. Beef Roast 1 Large Onion 3 Cloves Garlic chopped 2 tsp. Salt 1 tsp. Black Pepper 2 tbsp. Olive Oil 1 ½ Cups Water Corn Filling 2 Medium Onions 2 Cup Heavy Cream 2 Cups Dry White Wine 1 tsp. Salt 1 tsp. Black Pepper 10 oz. Bag Frozen Corn 2 tbsp. Olive Oil Potato Topping 2 lbs. Potatoes 2 Bulbs Garlic 1 Cup Heavy Cream 1 Stick Unsalted Butter 1 tsp. Salt 1 tsp. Black Pepper 1 Egg Preparation: Meat filling: Heat olive oil in large pan. Cut Roast into 2 or 3 equal parts, salt and pepper each piece and brown on all sides, remove beef from pan to bowl. In same pan, sauté onion and garlic until translucent, about 10 mins. Return Beef and any juices in bowl to pan, add water. Cover and simmer 1 ½ hours until tender. Remove Beef, cut into bite size pieces. Reduce liquid to 1 cup or less Corn Filling: Heat oil in medium pot, sauté onions and garlic, 10-15 minutes Add wine and simmer until reduced by half, about 15 minutes. Add Heavy Cream, salt and ...

Cajun Shrimp and Sausage Gumbo Makes 4 Meal Portions Roux : A mixture of equal parts of flour and oil cooked over low heat to desired richness (darkness). The darker the Roux the richer the flavor. A Roux is used as a thickening agent in Cajun and creole dishes. Ingredients: ½ cup extra virgin olive oil ½ cup all-purpose flour 1 cup onion, minced 1 cup green bell pepper, minced 1 cup celery, minced 6 cups fish stock or chicken stock 2 bay leaves 1 pound shrimp, peeled, deveined and cut into ½ inch pieces. (if you buy them head on, you can use the heads and shells for your fish stock) ½ pound of Andouille sausage cut into ½ inch pieces. (if you can't find andouille, kielbasa is a good substitute) ½ pound of okra cut into ½ inch pieces ½ tsp salt ½ tsp cayenne pepper 4 cups cooked rice 4 jumbo prawns Preparation: In 4 qt. stock pot heat oil over med-high heat. Reduce heat to low and whisk in flour. Cook over low heat for 15-30 mins. until roux is reddish brown stirring frequently to...

Daddy's Scallop, Clam and Corn Chowder Ingredients: ½ lb. bacon 1 large leek, thinly sliced 3 cloves chopped garlic 1 cup frozen kernel corn 1 ½ lbs. peeled potatoes cut into ½ inch cubes 2- 6.5 oz. cans chopped clams in clam juice 1 cup heavy whipping cream 1 lb. bay scallops ¼ cup chopped parsley Salt and Pepper to Taste Preparation: Coarsely chop bacon and cook in large pot until brown and crisp. Remove bacon to paper towel to drain, pour off about two thirds of the pan drippings. Sauté leek, garlic and thyme in remaining oil until leeks soften, about 3 – 4 mins. Add corn, potatoes, clams in juice, and cream; bring to a boil. Reduce heat and simmer about 10 – 15 mins. until potatoes are tender. Add Scallops and bacon and simmer another 5 – 10 mins. until scallops are opaque in center. Season to taste with salt and pepper, ladle into bowls and top with chopped parsley.

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!