Joie de Vivre: Joy of Life!

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!!!

Garlic Rosemary Chicken for a perfect Sunday Dinner

Father’s Day is this Sunday and what better way to show Dad you care than by preparing a family dinner with a traditional Roasted Chicken with a twist. Our Garlic Rosemary Chicken, lovingly stuffed with rosemary and 15 cloves of garlic, is major flavor!  It would be heaven with some roasted vegetables and a simple salad. In fact, check out our recipes for sides and dressing!

When our children were growing up, we always insisted that everyone gather around the table for dinner. With teenagers who were busy and sometimes temperamental, this was not the easiest of tasks some days, but we believed it was important to share our meals as a family. These days, our children have grown and left the house, so family meals are precious. This Father’s Day, we will be celebrating by visiting Leah and Sean at their home for dinner. And who knows, maybe Leah will serve us up our own recipes!

So don’t forget to thank the Dads in your life for all of their hard work, and let them know that you love them this Sunday. And serve up some Garlic Rosemary Chicken, because It isn’t always easy being a Dad. And maybe some pie? Because, us Dads, we’re worth it!

Here in the video, Dave demonstrates how to cook our very special Garlic Rosemary Chicken! See below for the recipe!

Ingredients:

  • ¼ Cup Olive Oil
  • 15 cloves of Garlic
  • 1 tablespoon rosemary leaves, chopped
  • 1 tablespoon Kosher Salt
  • 1 Teaspoon Black pepper
  • 1 four pound Chicken
  • 3 Cups Chicken stock
  • 3 TBS fresh Lemon juice

Directions:

Preheat oven to 375 degrees.

In a food processor, combine the olive oil, garlic, rosemary, kosher salt and black pepper.  Process to the consistence of a pesto/paste.  Rub the garlic mixture under and over the skin of the chicken and in the cavity.  Set chicken on rack in roasting pan and roast for 45 minutes.

Remove the rack with the chicken and discard fat from the pan.  Add the chicken stock and lemon juice to the pan and bring to a boil over moderately high heat, scraping up any brown bits from the bottom of the pan.  Place the rack with the chicken back in pan and roast for 30 to 40 minutes, basting often, until the juices run clear.

Transfer chicken to a carving board and cover lightly with foil to allow the chicken to rest for 10 minutes before carving.

CHX

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

The Dads’ EPIC Party!

Hey guys! Melissa here, again!

So, The Dads finally threw their epic outdoor BBQ party! Sure it was thrown on Memorial Day weekend, but really their party was also a launch of their extensive home additions!

Needless to say, it was amazing! Their phones and emails were flooded the following days with praise of how great of a job they did and how much fun everyone had!

The Dads BBQ Party

First of all they added a new outdoor kitchen… Look at the Weber Summit grill with a Viking cooktop!

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They added lots of new outdoor furniture… I love the green!

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They added columns, fans and a new railing to the back porch…

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And a new outdoor bar… Look at that stock!

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(The tags on the chairs were cut of course, post photo.)

They had a special cocktail menu… My favorite was the Coconut Tree Martini! The Dads toasted the shredded coconut right before the party began, and it made it impossible to not want more! It was actually a cocktail designed by my step-sister, Casey (from my mother’s side). She made it for my 21st birthday and The Dads thought it would be a nice personal touch. They also hired their favorite bartender, Megan from City Cafe in Baltimore and her fiancé Tommy, who were super sweet!

Cocktail Menu The Dads

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The Dads Cocktail Bar

They hired their contractor’s brother for the catering called N&M in Pennsylvania. The Dads hired the caters to cook for 70% of the party and The Dads took care of the remainder 30%. They had expected up to 80 guests, so this was not an easy feat!

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The Dads' Grill

The food needless to say was divinity. Everyone seemed to really enjoy the passed ahi tuna from the caters, but the highlight for me was their crab fondue! I’m making you salivate, right?

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Their friend George was kind enough to bring in a huge amount of seasoned shrimp! I couldn’t stop eating them with my cousin, Stephanie!

George, Melissa & Jerry

The indoor table landscape was designed by their dear friend Leslie…

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Of course, Dave’s sister Carol was a huge help!

Did I mention they had 300 pounds of ice?!!!

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Well there’s a taste of what a party at The Dads is like!

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Want tips on how to throw your next upcoming shindig? Leave your questions in our comments! Or email harrisanddave@gmail.com!

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!

The Perfect Rose Centerpiece Made Easy!

In the video below, Harris uses white roses to demonstrate how to make a beautiful centerpiece. It’s important to ensure that your arrangement isn’t too tall. Anyone who has been to a wedding knows how frustrating it can be to try to talk to the other people at your table when there is a towering massive centerpiece. We always keep our arrangements short to encourage conversation which is important at any dinner party.

Making your own floral centerpiece can seem daunting, but using a flower arranging frog makes it so easy! The holes in the base evenly space the flowers. Frogs can be hard to find since they are fairly old-fashioned, but try popping by your nearest antique store or search online to inquire. There are modern versions as well! Buying your own flowers is much less expensive than purchasing a flower arrangement from a florist. So why not have some fun and create your own impressive centerpiece with them? Send us a picture of your homemade arrangements, we’d love to see your creativity!

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Ideas for a Romantic Dinner at Home!

Dave shows off his decorating skills with a romantic tablescape for two- just in time for Valentine’s Day! He decided to use the family room as his setting for his special dinner, rather than the kitchen or dining room. Dave also breaks out the best china, silver, and crystal to celebrate in style! Check out the transformation in the video below!

Changing up your setting just by changing the room in which you enjoy your meal can make for a surprisingly elegant and intimate evening. Try planning your Valentine’s dinner in a room that is filled with your own memories. Check out some of these cool details Dave adds to his Valentine’s Day table!

Dave’s Special Valentine’s Day Menu (Let us know if you want us to do one of these recipes!)

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Here, he uses their special red tinted Waterford glasses and unique bottle opener!
Valentine's Day

And here are the name tents for dinner. Even if it’s just the two of you, name tents will make your dinner at home feel professionally catered! These elegant cherub-shaped name plate holders are from Germany and bring back lots of wonderful memories.

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From our hearts to yours- Have a Beautiful and Happy Valentine’s Day!

With Love,
The Dads: Harris & Dave

Our Fresh Pasta Journey in the Harris & Dave Test Kitchen!

The Dads: Harris & Dave decided to learn how to make pasta and share with you. We’ve all watched the cooking channels and saw how easy it is to make so we decided to see if all that is true. We downloaded several recipes and began our experimentation.

We tried the method of using the food processor and realized you run the risk of burning out your motor and it’s not that much easier. Using the method of creating a well in the center of your flour directly on your countertop or cutting board and slowly working the egg into the flour worked just fine.

We also tried using different flour: Bread flour, All Purpose flour, and Semolina flour. We found we got the best result from using straight All Purpose flour. We were disappointed as we thought Semolina would be more authentic Italian but what we learned is Semolina was too coarse for this application and made the pasta too difficult to work with.

We tried recipes that called for Olive Oil to be added to the recipe. While we liked the flavor that added, it did make the pasta just a little more difficult to work with so we found less was better.

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We experimented with the number of eggs to use. While we loved the taste of more eggs, we had to balance that against tenderness of the noodle and pliability for cutting in the pasta machine.

We also experimented with cooking the pasta fresh right after you cut it, freezing before drying the pasta and drying on racks. We found if you’re not going to cook it right away, it is definitely best to let the pasta dry before freezing or it will stick together when you go to cook the pasta.

The end result is the pasta recipe which we will upload tomorrow! Stay Tuned!

Dave

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