Tag Archives: dinner

Finally… Pasta Carbonara!

One of our favorite followers, Chris from Key West, has asked us to show him how we make our Pasta Carbonara! The thing is… that he actually asked us this a couple of months ago! We feel awful that it took so long to get up here, but truthfully this is not a dish for the diet conscious! So we waited to make it for when we had guests over to share the indulgence!

Here in the video, Harris shows you how to make a perfect Pasta Carbonara! See below for the recipe!

While our recipe calls for Hog Jowl, aka Guanciale at the Italian market, you can use Pancetta or a quality bacon.

Ingredients

(Serves four)

3 – tablespoons Extra-Virgin Olive Oil

8 ounces Guanciale (which is cured pork jowl) or Pancetta or good Bacon

1 pound Spaghetti or pasta of choice

1 ¼ cups freshly grated Parmigiano-Reggiano cheese

4 – Large Eggs (room temperature)

Freshly ground Black Pepper

2 – tablespoons Kosher Salt

Frozen peas (Optional)

Directions

The Dads Tip: Guanciale is our first choice, but it may be difficult to find. Try your local pork butcher. Also, adding half the olive oil at the end adds that fresh olive oil flavor!

Bring 6 quarts of water to boil in a large pot and add 2 Tablespoons salt to the pasta water. Cook the spaghetti/pasta in the boiling water until just al dente.  

Meanwhile, combine half the olive oil and bacon/pancetta in a 12- to 14-inch skillet on medium heat.  Cook until the bacon/pancetta has rendered its fat and is crispy and golden.  Place cooked pork on paper towels to drain, set aside.  Retain about half of the dripping for coating the cooked pasta.

In a bowl, mix together the cheese, eggs, and pepper until smooth.  We like to add just a little bit of the hot pasta water to help temper the egg mixture.  This will prevent the eggs from cooking when added to the hot pasta.

When the pasta is done, reserve a cup of the pasta water.  Drain the pasta and place it in a bowl or back into the pot.  While the pasta is still really hot, slowly drizzle in the egg mixture, stirring the pasta the whole time.  The sauce will become very creamy as it coats the pasta.  If you need to loosen it up a bit, you can add some of the reserved pasta water. 

Now add the peas (optional) and crispy bacon to the mixture.  

Serve immediately and sprinkle the top with remaining Parmigiano-Reggiano cheese!

The Dads Pasta Carbonara

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!

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!***

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!

Dave’s Favorite Meatloaf Recipe!

Last week, we posted the video of Dave demonstrating how to make his favorite version of Glazed Meatloaf. However, here is his written out recipe so that you can easily try it at home!

If you ask Dave about this recipe, he will tell you that he “Love. Love. Loves!” this one! He says it comes out very light and with the perfect flavor every time. Give it a try for your next comfort food kick and let us know how it turned out!

Have any tips on how you make your meatloaf special? Let us know in the comments!

Dave’s Glazed Meatloaf

Ingredients:

Meatloaf

2 lbs Meatloaf Combo-Pack (Beef, Pork, Veal)
1 T Unsalted butter
1 Medium Onion, chopped fine (about 1 cup)
1 Med celery rib, chopped fine (about ½ cup)
1 Clove garlic, minced or pressed (about 1t)
2 t minced fresh thyme leaves
1 t paprika
¼ C Tomato juice (we use Spicy V-8)
½ C Low-sodium Chicken Broth
2 Large eggs
1 T Soy sauce
1 t Dijon mustard
2/3 C Crushed saltine crackers
2 T Minced fresh parsley leaves
¾ t Salt
½ t Ground black pepper

Glaze

½ C Ketchup
1 t Hot pepper sauce
½ t ground coriander
¼ C Apple cider vinegar
3 T Packed light brown sugar

Directions:

1. Adjust oven rack to the middle position; heat oven to 375 degrees. Prepare baking sheet (recipe recommends putting a metal cooling rack on a baking sheet and covering with aluminum foil then poking holes in the foil so the meet does not sit in the oil that comes out of the meat while cooking – this is optional).

2. Heat butter in 10-inch skillet over medium-high heat until foaming; add onion and celery and cook, stirring occasionally, until beginning to brown, 6 – 8 minutes. Add garlic, thyme, and paprika and cook, stirring until fragrant, about 1 minute. Reduce heat to low and add tomato juice. Cook, stirring to scrape up browned bits from pan, until thickened, about 1 minute. Transfer mixture to small bowl and set aside to cool.

3. Whisk broth and eggs in large bowl until combined. Stir in soy sauce, mustard, saltines, parsley, salt, pepper, and onion mixture. Add combined meat; mix gently with hands until thoroughly combined, about 1 minute. Transfer meat to prepared baking sheet and shape into a 10” by 6” oval about 2 inches high. Smooth top and edges of the loaf, leaving a slight well in the top for the glaze.

4. Combine ingredients for glaze in small saucepan; bring to simmer over medium heat and cook, stirring, until thick and syrupy, about 5 minutes. Spread the glaze evenly over the meatloaf and place into the oven to bake.

5. Bake until an instant-read thermometer inserted into the center reads 135 to 140 degrees; about 40 minutes. If the glaze looks runny and not fully cooked, I place under the broiler for until bubbly; about 2 minutes.

6. Remove from oven and let cool/rest about 10 to 15 minutes before slicing.

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