Tuesday Two Minute Tutorial: How to properly store your herbs for longer lasting freshness!

Are you tired of buying parsley or cilantro only to have it go bad in just a couple of days?  Have you ever been in the middle of making a dish, go to use the parsley you know you just bought a couple of days ago and find it’s wilted or gone limp? If you just follow this simple tip, you shouldn’t have that problem!

Watch Harris’ quick 2 minute tutorial and learn the best way to store your herbs (other than basil) for longer lasting freshness!

If you love this tip from The Dads’, be sure to “Like” us on Facebook or “Follow” us on WordPress.

Have some tips of your own that you’d like to share?  We’d love to hear from you!

Thanks,

Dave

Eggplant & Feta with pine nuts and basil appetizer!

Here is a fun appetizer or an amazing amuse-bouche. We served this to our dinner guests recently as a lovely amuse-bouche and we’ve also served trays of them at a cocktail party. This is a true crowd pleaser!  très chic!!!

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Give this a try and let us know what you think!

For a quick demonstration of how easy this is to prepare, check out our video of Harris preparing this crowd pleaser.

Eggplant & Feta with Pine Nuts & Basil

Appetizer or Amuse-Bouche

Makes 1 dozen

Ingredients:

  • 1 Italian or 2 Japanese Eggplant(s), cut lengthwise ¼ inch thick slices
  • ¼ cup toasted pine nuts
  • ¼ pound feta cheese, cut into ½ inch cubes
  • 1 dozen tender basil leaves
  • Extra virgin olive oil
  • Kosher salt & pepper

Directions:

  1. Brush slices of eggplant with olive oil and season with salt & pepper.
  2. On high heat, sauté eggplant until golden brown on both sides.
  3. Remove eggplant from pan and set on plate to cool.
  4. On work surface, lay out the eggplant and place cube of feta cheese about 2 inches from the end. Sprinkle with 4 or 5 toasted pine nuts and place one basil leaf on top of the feta cheese.
  5. Roll the eggplant around the cheese, keeping the pine nuts and basil inside the roll-up and skewer with a large decorative tooth pick.
  6. Plate & serve!

Super easy Gluten Free Shrimp Scampi

If you love Shrimp Scampi, you must try this recipe. It’s super easy to make and takes very little time from start to finish! Serve this dish up to your family or guest and they will think you’re a professional chef!

What makes it Gluten Free? Simple, we use no flour to thicken the sauce and we serve it on Gluten Free pasta! Our choice is Barilla but there are many options available.

In this short instructional video, Dave demonstrates just how easy this dish is to make!

We hope you enjoy!!!

Shrimp Scampi

Ingredients:

  • 2 pounds shrimp, peeled and deveined – tails left on
  • Salt and freshly ground black pepper
  • Olive oil
  • 1 small onion, sliced thinly
  • (optional) red pepper flakes for heat
  • 2 tablespoons chopped garlic
  • 1 lemon, juiced
  • ½ cup white wine
  • ½ cup shrimp stock
  • 2 tablespoons cold butter
  • 2 tablespoons chopped parsley leaves
  • Lemon slices, for garnish
  • ¼ to ½ Cups Parmigiano-Reggiano Cheese to taste
  • Spaghetti pasta, as an accompaniment. We prefer Barilla Gluten Free!

Directions:

  1. Season the shrimp thoroughly with salt and pepper.
  2. Heat a large sauté pan over medium-high heat. When the pan is hot, add enough oil to lightly coat the pan. Add the shrimp and quickly sauté until just starting to turn pink, but not cooked through. Remove from the pan and set aside.
  3. Add the onions and sauté just until they begin to soften, about 3 minutes.
  4. Add the garlic and cook another 30 seconds. If adding red pepper flakes, add them at this time as well.
  5. Add the lemon juice, white wine, and stock, and reduce by 2/3, about 5 minutes.
  6. Add the shrimp back to the pan and swirl in the butter. Check for seasoning and adjust as necessary.
  7. Serve over al dente pasta. Note: If using Gluten Free pasta, be certain to keep stirring the pasta while boiling to ensure it doesn’t clump and stick together. After you drain the pasta water, we also find it best if you toss the pasta with a little olive oil to also prevent sticking.
  8. After plated, sprinkle with fresh grated Parmigiano-Reggiano cheese and the fresh parsley. Garnish the plate with lemon slices and serve!

Shrimp Scampi Plated

Love this recipe? Follow us and share it with your friends! Let us know how it came out and send us some pictures! Questions? Ask The Dads in the comments or e-mail: HarrisandDave@gmail.com

Enjoy!!!

True to Harris’ Italian roots ~ Cioppino, Italian Seafood Stew!

Add this amazing recipe to your repertoire and impress your friends; great for a dinner party!!!

This is very similar to the French version, bouillabaisse, only this doesn’t have saffron and the base is tomato. Staying true to Harris’ Italian roots was his goal when creating this dish.

The star ingredient is the calamari!  If you’ve not cooked calamari before now, don’t be afraid.  Most fear cooking calamari any way other than breaded and deep-fried but fear not.  You will be surprised how tender and flavorful it is in this dish.  If you watch our video, you will also see how much liquid is released from the calamari as it simmers.  While I do believe in substitutions, we strongly recommend not replacing the star ingredient; you’re going to love it!!!

We recommend serving with garlic rubbed crostinis or a rustic bread as you’ll definitely want something to soak up the delicious broth while eating the shell fish!

Enjoy!!!

(Sorry, there wasn’t a photo of this dish once plated.  with everyone sitting at the table waiting to be served we got distracted!!)

Here in the video, Harris demonstrates how to cook our very special Cioppino! See below for the recipe!

Cioppino

  (Tomato based Seafood Stew)

This recipe will serve 8 or possibly 10

 Ingredients:

  • ½ cup olive oil
  • 1 large fennel bulb – chopped fine
  • 1 large white onion – chopped fine
  • 3 ribs celery – chopped fine
  • 1 ½ tablespoon dried oregano
  • ¼ or ½ teaspoon red pepper flakes
  • 1 ½ pound fresh squid, tentacles cut in thirds, bodies cut into ½ inch rings
  • 2 cups dry white wine
  • 1 26 ounce carton (Pomi) fresh tomato, strained
  • 2 lemons (zest only) – 1 peeled in strips and 1 finely grated
  • 2 ½ cups water
  • 2 bottles clam juice (2 cups)
  • 2 lbs. fresh mussels
  • 2 lbs. Cherry Stone clams
  • 1 lb. Rock fish, skinned and cut into 2 inch pieces
  • 1 lb. large shrimp, peeled & deveined
  • 2 tablespoon finely chopped flat-leaf parsley
  • Kosher Salt and Pepper to taste

The dish requires a very large Dutch oven or clam pot.

Place fresh clams and mussels in a large bowl of very cold water with ice to flush out any sand in the shells.  Before adding clams and mussels inspect to be certain all are tightly closed.  If any of the shells are open or cracked, discard, as they are dead and not edible.  Also trim beard of mussels if needed.

 Directions:

  1. Place Dutch oven over medium heat and add the olive oil. When oil is hot, add the fennel, onion, celery, oregano, and red pepper flakes.  Season with Kosher salt to sweat the onions.  Cook until translucent, about 15 minutes, stirring occasionally.
  2. Reduce heat to medium-low and add squid. Cook for another 15 minutes, stirring occasionally.  The squid will release their juices, which is amazing and will become very tender.
  3. Raise heat to medium-high and add white wine. Cook until reduced, about 20 minutes.
  4. Reduced heat to low and add tomato and lemon strips and cook until very thick, about 45 minutes. Remove lemon strips, add salt and pepper to taste.
  5. Raise heat to medium-high, add water and clam juice and bring to boil. Add clams, mussels, and shrimp, cover and cook until most of the shells have opened, about 5 minutes.  Add rock fish and cook another 2 minutes until the fish is opaque.
  6. In a small bowl, combine chopped parsley and grated lemon to make Gremolata.
  7. Serve in individual large bowls, placing seafood in the bottom of bowl, ladling over the seafood the broth. Sprinkle with the gremolata and serve.
Knock your socks off Amazing Italian Seafood Stew!

Knock your socks off Amazing Italian Seafood Stew!

Love this recipe? Follow us and share it with your friends! Let us know how it came out and send us some pictures! Questions? Ask The Dads in the comments or e-mail: HarrisandDave@gmail.com

Enjoy!!!

Electric Knife Sharpener, Chef’s Choice Professional Sharpening Station 130

Are you tired or dull knives? We highly recommend the Chef’s Choice Professional Sharpening Station 130. This beauty can sharpen any knife, including a serrated edge knife. I’ve tried just about every knife sharpener on the market and this is the best. Check it out:  Chef’s Choice Professional Sharpening Station 130.

The Dads: Harris & Dave
http://www.harrisanddave.com

Excited about getting back to blogging!

Since Melissa and Leah’s careers have taken off, they have not had time to do any posting for us. Yes, as a team Harris and I would provide them with the content but they would do all the actual posting. Well we’re not giving up! The Dad’s plan a return next month!!!

Let us know if there are any topic you’d like us to cover!!!

See you soon,
The Dads’ Harris & Dave

Our Secret Weapon Against Streaks: Weiman Glass Cooktop Cleaner!

We love the sleek look of our glass cooktop stove, but have always struggled to maintain that perfectly shiny mirror finish. Try as we might, cooking oils always seem to leave residual smears and streaks. Or at least they did, until we discovered that Weiman Glass Cooktop Cleaner! Weiman’s a great brand, and their spray cooktop cleaner is easy to use and works great! We are proud to say that our cooktop is finally streak-free! So, here’s a quick tip for those of you who have glass cooktops at home like we do. Try Weiman Glass Cooktop Cleaner! And if you doubt how easy it is, make sure to watch Dave’s demonstration in the video below.

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