Smokey and Sweet Baby Back Ribs!

Opening Day is next Monday, and spring is in the air. Well, it’s supposed to be anyway, but here in Baltimore we just got some snow! But we’re still trying to get in the spring spirit, and nothing says warmer weather like BBQ! We slow cook our ribs for four hours to ensure that the ribs get super tender. We also use a dry rub which encrusts the ribs in a beautiful crust, or bark. So, never be intimidated by ribs again! Don’t believe us? Give it a try!

Tuesday Two Minute Tutorial: Roasted Garlic

We love roasted garlic! It’s super easy and healthy! So why not make some tonight? In fact, why roast just one knob? Why not two or three? That’s what we do!

For this week’s Tuesday Two Minute Tutorial video, Dave demonstrates how to roast your garlic- The Dads’ way!

Roasted garlic is great for garlic bread, garlic mashed potatoes, anti-pasta and so much more! When we took ours out of the oven, we couldn’t help but take a clove out of the knob and smear it onto a piece of olive bread. Delish!!!!

In our photo below, you can see our roasted garlic after having been roasted in the oven for a full hour at 350 degrees. Look how easily a single clove pulls out of the knob. If you need the entire knob, simply squeeze from the bottom and push all the cloves out at the same time.

Roasted Garlic, fresh out of the oven!

If you love this tip from The Dads’, be sure to give us a Thumbs-up on Facebook or sign up to receive our e-mails!

Let’s get Spicy! Chipotle Lime Chicken!

In this video below, Harris demonstrates how to make one of The Dads’ favorite spicy dishes: Chipotle Lime Chicken!

Harris picked up this recipe from his friend Dale who makes it every year on their annual ski trips. Naturally, The Dads have made a few twists to the dish and here, Harris shows you how.

This dinner dish is paired wonderfully with Quinoa and Roasted Asparagus. Be sure to check out Leah’s video from a previous post on how to roast asparagus!

The Dads' Chipotle Lime Chicken

If you make this dish or have questions for The Dads, be sure to leave a comment or send us an e-mail to harrisanddave@gmail.com! Enjoy!

Chipotle Lime Chicken

Ingredients:

7 ounces Greek Yogurt
2 tablespoons mayonnaise
2 tablespoons Lime Juice
Zest of one lime
2 tablespoons chopped fresh cilantro
2 to 3 chipotle peppers (depending how much heat you want) in adobo sauce- We love La Costeña Adobo Sauce
4 cloves of garlic finely chopped
1 teaspoon butter (for sautéing garlic)
2 pounds boneless chicken thighs

Directions:

Combine first 6 ingredients in large mixing bowl.
Lightly sauté garlic in butter just until fragrant, about 1 minute; don’t let brown.
Add cooked garlic to adobo sauce.
Reserve enough of the marinade for dipping sauce (about ¼ to ½ cup).
Add chicken thighs to the marinade and let sit for 30 minutes to 1 hour.
Grill on Medium heat for approximately 8 to 10 minutes on each side.

Serve with dipping sauce. Delicious!!

Today’s Quick Tip: Poached Pear Salad!

Last month, Dave showed you how to make Princess Diana’s favorite Poached Pears that we adapted from her former butler, Paul Burrell’s cookbook In the Royal Manner.

Today, we would like to present them to you as an idea for a decadent salad! Slice them up and serve as a delicious lunch treat or as a side salad with your dinner. To view the full recipe and video from Dave, please go click on the “Recipes” and “Video” tabs on the top of our homepage! Enjoy!

Poached Pear Salad

The Dads’ Menu for an Intimate Dinner Party!

This week, we threw a dear friend’s very special birthday dinner!

The Dads' Party Table

Our friend, Xavier recently moved to the U.S. from Barcelona, Spain. So, this was his first birthday celebrated here in the U.S! We were delighted to be able to help make his night extra special!

Here was our menu plan for the evening:

5:00 PM

Guests arrive!

Happy Hour
· Bombay Sapphire Martinis
· Red Wine
· Antipasti Tray with Assorted Imported Meats, Cheeses, Olives, Peppers, etc.
(See The Dads’ Antipasti Picture below!)

The Dads' Antipasti Platter

6:00 PM

Dinner (Serving 6)

First course

Fois Gras pate’
- Wine pairing: Ice Wine

Second course

Poached Pears in Port Wine (See The Dads’ Recipe in our “Recipe” Section!)
- Served on a bed of salad with Gorgonzola Cheese, Spanish Candied Walnuts. Dressing: Homemade Balsamic Vinegar infused with Pear and Cinnamon Vinaigrette.

Third course

Rack of Lamb with Rosemary Parmesan Pesto
- Served with Pewee Potatoes roasted with Pearl Onions and French Green Beans. (See The Dads’ Recipe in the previous post below!)
Wine pairing: French Bordeaux

Fourth course

Harris’ Yellow Cake with Decadent Chocolate Frosting (See The Dads’ Recipe in the previous post below!)

The Dads' Yellow Layer Cake

Needless to say, the evening was a success!

Be sure to look under our “Recipes” and “Videos” tab to find our Rack of Lamb and Poached Pears recipe! Also, we will be posting Harris’ recipe for Yellow Layer Cake very soon! Stay Tuned!

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