Monthly Archives: April 2014

Quick Tip on Grilling: Non-Stick Grill Grids!

Instead of our usual Tuesday Two Minute Tutorial, today The Dads’ wanted to share with you one of their Quick Tips for Grilling!

At last, Spring is in the air! The flowers are blooming and the birds are chirping! And that means, its time for grilling and outside eating! 

Have you ever tried to grill vegetables or shrimp only to have them fall between the grates? Well we found the perfect (and most stylish) solution: Non-Stick Grill Grids from Sur La Table!

These are a must try if you haven’t already. We love them, as they are not only functional but also a beautiful addition to the grill. 

Dave demonstrates in his love for the product in this Quick Tip, one minute video below:

If you don’t have a Sur La Table in your area, you can also order the grids online here: 

http://www.surlatable.com/product/PRO-1310556/Red+Nonstick+Grill+Grids+Set+of+2

Happy Grilling!

The Dads: Harris & Dave

***Have grilling tips you would like to share? Add your tips or questions in our comments section under our post’s title or e-mail us at: harrisanddave@gmail.com!***

Tuesday Two Minute Tutorial: Simple Syrup

We’re back! After some relaxing in Key West, we are very excited to share with you this week’s Tuesday Two Minute Tutorial: How to make Simple Syrup. Spring is in the air and we are ready for cocktails! Simple Syrup is an ingredient in so many of our favorites, but we can’t figure out why so many people buy it in the store.  Not only is it very inexpensive and quick to make, simple syrup can be stored easily in your fridge. And the best part? You will only need equal parts of sugar and water! Simply heat on the stove until the sugar has dissolved, then store in a Mason jar.  Watch the video below and you will be making mint juleps and mojitos in no time!

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We Quinoa believe how tasty Quinoa can be!

Quinoa: It looks like a grain, it cooks like a grain, it even fills you up like a grain, but this high protein, gluten-free seed is packed with nutrients and amino acids. It can even replace rice in most dishes. So, it makes sense that such a beneficial ingredient is so popular, but we had to know: can it taste good?  Yes. Seriously.

Quinoa’t are we talking ’bout?! (Quinoa is pronounced Keen-Wah, in case you were wondering.) Well, here at HarrisandDave.com, we put together a few test recipes. We wanted something healthy that we could eat, but tasty enough for company. We came up with Mushroom Quinoa with Roasted Butternut Squash & Fennel. It’s our favorite way to enjoy this superfood. Maybe it will be yours too? Give it a try and we promise we won’t make anymore quinoa puns.

Mushroom Quinoa with Roasted Butternut Squash & Fennel

Ingredients:

  • 1 ½ cups quinoa (rinsed)

  • 1 ½  cups chicken stock

  • 1 ½  cups water

  • 1 cup  baby portabella mushrooms

  • 1 cup shiitake mushrooms

  • 4 tablespoons butter

  • 3 dashes of Worcestershire sauce  

  • 1 butternut squash cut into chunks

  • 1 fennel cut into chunks

  • 1 red onion cut into chunks

  • Kosher salt and fresh ground pepper to taste

 Directions:

Preheat oven to 400 degrees

Rinse your quinoa in a sieve. This is an important step to ensure all of the coating of bitter-tasting saponins have been removed from the quinoa seeds.

Place the rinsed quinoa into your rice cooker or medium saucepan and add the water and chicken stock. If cooking in a rice cooker, press the cook button and wait for quinoa to fully cook. If using the traditional method of a saucepan; bring to a boil. Cover, reduce heat, and simmer for 10 minutes or until liquid is absorbed.

Meanwhile, place your chopped butternut squash, fennel and red onion on a roasting pan and lightly coat with olive oil and sprinkle with salt and pepper to taste. Place into 400 degree oven and roast until tender and caramelized; about 20 minutes. Stir part way through cooking time to ensure even caramelization.

While your vegetables are roasting and the quinoa is cooking, melt butter in large sauté pan or skillet over medium-high heat. When the butter is hot, add the mushrooms and sauté. Add Worcestershire sauce, salt & pepper to taste. Cook mushrooms until tender; about 5 minutes.

Fluff the quinoa with a fork and combine the mushroom and place onto a large serving platter. Place on top of the mushroom quinoa the roasted vegetables, adjust seasoning (I sometimes like fresh olive oil) and serve.

Yield: 4 to 6 servings

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