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.

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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

Ready to Party! (We hope…!)

Hey everyone!

Dave’s daughter, Melissa, here! I know… It seems like it has been forever since The Dads have posted something on the blog! For that, we apologize for appearing to have abandoned the ship and leave you all hanging!

Well, what can we say? The Dads haven’t been able to blog so much because they have been busy partying! Actually, more like, getting the party ready. You see, The Dads have been planning to have an EPIC BBQ party at their house this Sunday for Memorial Day weekend in celebration of their latest home edition… An outdoor kitchen!

Oh man, can you picture it now? The beautiful cooking videos that will be coming your way?! The background sounds of their waterfall, the birds, the frogs, Jacques running around like a wild animal chasing after chipmunks? The koi fish pond, the vegetable garden and sunshine glaring so brightly that The Dads will be sporting their latest sunglass fashion?

I know I personally can’t wait!

It has been a labor of love. Dave’s brother Don has been the architect extraordinaire designing the additional space. He truly is a genius artist! He has even worked on homes with Frank Lloyd Wright! So you know we are all in for a very special treat!

I won’t tease you anymore with these exciting details… and surely, I don’t want to give away the specifics! You’ll have to just wait and see, post party for the photos!

What are your plans for the 3 day weekend? What dishes are you cooking up? We want to know!

Also, on a side note, you may have been noticing some aesthetic changes to our blog. We are currently testing new layouts to try to make everything easier for you to find. So, drop us a line in the comments or email The Dads at harrisanddave@gmail.com to let us know what you think or what you’d like to see changed!

And hey, if you see me at the party, don’t be afraid to slip me some of your honest feedback about the blog! I’ll be taking notes because you, the reader, matters most to us!

Party on my friends. Party on!

PS
Remember that this 3 Memorial Day weekend is meant to be a reflection and remembrance of those who have fallen in the war. If you know anyone who is suffering from the loss of a loved one, please give them an extra hug, nod and/or acknowledgement of the sacrifice their beloved has made for us to be able to enjoy our freedom.

 

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!

Tuesday Two Minute Tutorial: How to french a Rack of Lamb

This Tuesday’s Two Minute Tutorial is all about how to french a rack of lamb. And we’re not talking about kissing a cut of meat!

Frenching is removing the membrane between the rib bones of the lamb. The result are those fancy, restaurant-style, lollypop lambchops. And it is so much easier than you might think! This is one of those tricks that can turn a simple meal into a meal fit for a queen!

We shared the video on how to cook a rack of lamb yesterday, but this tip is a go-to when you need to cook to impress!

Roasted Peppers: A Colorful & Healthy Appetizer!

Here is a quick tip from The Dads on Roasted Peppers!

Recently we were buying sweet peppers for a couple of our recipes. We noticed the store had on sale the Trio bag of peppers in different colors. We decided that even though we didn’t need all of those peppers, it was still cheaper than buying the two individually.

What to do with the extras you ask?? We sprinkled some extra virgin olive oil, Kosher salt and pepper… and roasted them in a 400 degree oven for 10 minutes. Next, we placed them on a platter and served them at room temperature.

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Roasted Peppers can be great make for a great side dish, but we served them as an hors d’oeuvre with the cocktails!

Our guests loved them! Who would have thought something so simple and healthy could be such a big hit?!

Classic Comfort Food: Glazed Meatloaf

Try Dave’s favorite Meatloaf recipe for your next family meal! This comes out very light and still the perfect flavor! Dave demonstrates in the video below how to make this perfectly glazed meatloaf. We’ll warn you- this is not your mom’s meatloaf!

With fresh herbs and big flavor, this meatloaf takes a little longer than those other meatloaf recipes out there, but the proof is in the pudding… or is that loaf? We’re not sure, but you should try it out!

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

Impress Your Guests with This Homemade Gourmet Pizza!

We mentioned recently that we had made a pizza from scratch for Harris’ mother’s Italian birthday, so we wanted to share our recipe with you! 

Gourmet pizza is always a great crowd pleaser and with Super Bowl Sunday coming up, this might be one of the best entrees to serve up!

Here is our recipe that worked great for us. But the beauty of pizza is that you can dress it anyway you like, so feel free to experiment with your own variations! What’s your favorite way to decorate your pizza? Have you made it at home before? What tips worked great for you that you would like to share? Leave a comment and we will let you know if we try any of your suggestions!

Arugula with Pesto, Cherry Tomatoes, Basil & Four Cheeses Pizza

The Dads: Pizza

For the Pizza Crust:

1 teaspoon active dry yeast
¾ cups of warm water, not over 110 degrees
2 cups all-purpose flour
¾ teaspoon kosher salt
3 tablespoons olive oil

Directions:

(Note: If you do not have a standup mixer, then mix it by hand using a wooden spoon. An electric mixer would be too difficult to use in this instance.)

Pour yeast into the warm water and allow to sit for five minutes.

Using a standup mixer first combine the flour and salt. Next, set your mixer to run at low speed and drizzle in olive oil until combined with flour. Pour in yeast and water until just combined. The dough will be sticky. Coat a mixing bowl with olive oil and form the dough into a ball. Toss the dough ball in the bowl with olive oil to coat the ball. Cover with plastic wrap and set aside for one to two hours. It is best to place bowl in the refrigerator 24 hours ahead for the best flavor.

Punch the dough down and roll out to fit your greased pan (we used a standard baking sheet). Try to avoid stretching the dough.

For your Toppings:

1 unbaked pizza crust (as above)
2 tablespoons olive oil
Pinch Kosher salt
Pinch black pepper
Red pepper flakes
1/3 cup basil pesto
5 cloves garlic, minced
1 ½ cups red cherry tomatoes – sliced in half
1 ½ cups yellow or orange cherry tomatoes – sliced in half
1 tablespoon balsamic vinegar
¼ cup basil leaves, rolled and sliced thin
8 ounces fresh mozzarella cheese, grated
4 ounces asiago cheese, grated
½ cup parmesan reggiano cheese, grated
½ cup ricotta cheese
4 ounce fresh arugula

Directions:

Preheat oven to 475 degrees.  Place cut tomatoes, basil, balsamic vinegar, salt and pepper to taste in a medium size bowl.  In small skillet, heat olive oil, add garlic and stir for one minute and remove from heat.  Pour over tomatoes mixture, tossing to coat evenly. Set aside.

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Roll out dough very thin, dusting with flour and transfer to oiled baking sheet.  Drizzle a little olive oil over dough and spread evenly.  Spread pesto over dough.  Sprinkle mozzarella, asiago, and parmesan reggiano evenly over pizza.  With a spoon place a small amount of ricotta over the entire pizza and sprinkle with red pepper flakes to taste.

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Bake for 12 to 14 minutes, until the crust is golden brown.  Remove from oven and allow to rest for five minutes. Then cover top with arugula, then spoon over tomatoes mixture.  Cut into squares and serve.

Bon appétit!